Chocolate Matrix Factors Modulate the Pharmacokinetic Behavior of Cocoa Flavan-3-ol Phase II Metabolites Following Oral Consumption by Sprague−Dawley Rats

The impact of carbohydrates and milk on the bioavailability of catechin (C) and epicatechin (EC) from chocolate has been previously studied. However, little data exist regarding potential modulation of the phase II metabolism by these chocolate matrix factors. The objectives of this study were to as...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2010-06, Vol.58 (11), p.6685-6691
Main Authors: Neilson, Andrew P, Sapper, Teryn N, Janle, Elsa M, Rudolph, Ralf, Matusheski, Nathan V, Ferruzzi, Mario G
Format: Article
Language:English
Subjects:
Administration, Oral
Animals
Bioactive Constituents
Biological and medical sciences
Cocos - chemistry
Confectionery products and chocolate industries, honey
Feeding. Feeding behavior
Flavonoids - administration & dosage
Flavonoids - metabolism
Flavonoids - pharmacokinetics
Food industries
Fundamental and applied biological sciences. Psychology
Male
Plant Extracts - administration & dosage
Plant Extracts - metabolism
Plant Extracts - pharmacokinetics
Rats
Rats, Sprague-Dawley
Vertebrates: anatomy and physiology, studies on body, several organs or systems
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Summary:The impact of carbohydrates and milk on the bioavailability of catechin (C) and epicatechin (EC) from chocolate has been previously studied. However, little data exist regarding potential modulation of the phase II metabolism by these chocolate matrix factors. The objectives of this study were to assess the impact of matrix composition on qualitative and quantitative profiles of circulating catechins and their metabolites following administration of commercially relevant chocolate confections. Sprague−Dawley rats were administered 1.5 g of a confection (reference dark, high sucrose, or milk chocolate) by intragastric gavage, and plasma samples were collected over 8 h. High-performance liquid chromatography−mass spectrometry analysis was performed to quantify C, EC, and their metabolites. The predominant metabolites were O-glucuronides (two metabolites) and O-Me-O-glucuronides (three metabolites). Plasma concentrations of metabolites were generally the highest for high sucrose treatment and lowest for milk treatment, while the reference dark treatment generally resulted in intermediate concentrations. The O-Me-(±)-C/EC-O-β-glucuronide (peak 4) was significantly higher for the high sucrose treatment (2325 nM h) versus the milk treatment (1300 nM h). Additionally, C MAX values for (±)-C/EC-O-β-glucuronide (peak 3) and two O-Me-(±)-C/EC-O-β-glucuronides (peaks 4 and 6) were significantly higher for the high sucrose treatment (4012, 518, and 2518 nM, respectively) versus the milk treatment (2590, 240, and 1670 nM, respectively). Milk and sucrose appear to modulate both metabolism and plasma pharmacokinetics and, to a lesser extent, the overall bioavailability of catechins from chocolate confections.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf1005353