Caffeic Acid Inhibits the Uptake of 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) by Inducing the Efflux Transporters Expression in Caco-2 Cells

Abstract

2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) is formed as a by-product of the Maillard reaction during cooking and frying of protein-rich foods at high temperatures. PhIP is metabolized in the liver by cytochrome P450 1A1/2 to carcinogenic metabolite N-hydroxy PhIP, which can form DNA adduct. The ATP binding cassette (ABC) transporters, P-glycoprotein (P-gp), multidrug resistance-associated protein 2 (MRP2) and breast cancer resistance protein (BCRP) are capable of transporting the food-borne procarcinogen PhIP back to the intestinal lumen. In the present study, the uptake and efflux of PhIP were assessed by determining apparent bidirectional permeability coefficients and efflux ratio. The efflux ratio of PhIP with 10 mu m caffeic acid was significantly increased compared with control. The mRNA levels of efflux transporters were measured to evaluate the effect of caffeic acid in the presence of PhIP on efflux-mediated transport of PhIP. Caco-2 cells exposed to 10,um caffeic acid for 3 and 6h also exhibited higher mRNA levels of P-gp and BCRP than those of control. In contrast, the mRNA level of MRP2 was only slightly induced after 3h and 6h. Therefore, caffeic acid at low concentration is expected to be used not only as an antioxidant, but also as an inhibitor of the absorption of food borne carcinogen heterocyclic amines. However, further studies, especially in vivo studies, are required to confirm these results.