Effect of bread poliphenolics estract on culture monolayer Caco-2 cells line

Aim: The bread is perhaps the most popular food product in the world, today. For our study we chose the bread made with wheat flour of a Sant'Agata cultivar realized by crossing two cereal Adamello and Simeto Varieties. This cultivar showed a high production stability and a strong adaptability to extreme diverse environments. Increasing concentrations of polyphenols extract of bread (5-10-25-50-100-250mg/ml) were tested on our cell in vitro model (Caco-2 cells line) for 270 minutes at 37°C. The effect on TransEpitelial Electrics Resistance (TEER) and the histological analysis of Caco-2 monolayer could be usefull methods in order to observe the different antioxidant or pro-oxidant capacity values of different concentrations of the Hydrolyzed Bread Poliphenols Extract (HBPE) at different incubation time. Methods: The various concentrations of HBPE have been tested on culture in monolayer Caco-2 cells seeded on polycarbonate filter cell culture chamber inserts (diameter 6.5 mm; area 0.33 cm2; pore diameter 0.4 mm) at a density of 1.5x105 cells for filter 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. Conclusion: Our results showed the influence of poliphenols bread extract concentration. In fact, the low concentrations (5 and 10 mg/ml) show an antioxidant behaviour. Instead, when increasing the concentrations (25, 50, 100 and 250mg/ml) the HBPE shows a pro-oxidant behaviour.