Antioxidant effects of poliphenols extracts by raw vs coocked apple on cellular cultures monolayer CaCo-2

Aim:The Trans-Epithelial Electrics Resistance (TEER) and morphology study by Electronic Scansion Microscopy (SEM) analysis on CaCo-2 monolayer could be useful methods to observe the antioxidant and/or prooxidant capacity at different concentrations and incubation time of a poliphenolics extract of the raw and cooked apple samples (HAPE). Methods:The HAPE of raw and cooked apples have been tested on culture in monolayer CaCo-2 cells in various concentrations (10,50,100mg/ml) and placed in a multiwells Falcon. The filter divided the chamber in apical and basal compartments that represent the lumen and the basal area of the gut tract. Results:With HAPE concentrations of 10,50,100mg/ml it is possible to observe that by both methods TEER value and SEM analysis the HAPE an antioxidant activity resulted as more marked for the poliphenols extract sample of cooked apple. The cells were incubated with 10,50,100mg/ml of HAPE concentration (baked apple at 180°C for 18 minute) it is possible to observe a TEER value rise. This means an evident change in the permeability and in the cellular secretory activity. This is confirmed by ultrastructural analysis, in which it is clearly visible a high secretion that appear morphologically as a network that above the microvilli of the Caco-2 cellular monolayer. Conclusion:In fact both the raw and cooked apple exhibit a strong antioxidant activity, which is more pronounced with the extract of baked apple. For the high antioxidant capacity it is advised to eat this fruit when cooked.