Gastrointestinal Tissue. Oxidative Stress and Dietary Antioxidants

369 Pages·2017·21.59 MB·English

by  Jordi Gracia-Sancho and M. Josepa Salvadó (Auth.)

Gastrointestinal Tissue
Gastrointestinal Tissue
Oxidative Stress and Dietary Antioxidants
Edited by
Jordi Gracia-Sancho
Institut d’Investigacions Biome`diques August Pi i Sunyer (IDIBAPS), Barcelona, Spain
Josepa Salvado´
University Rovira i Virgili, Tarragona, Spain
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List of Contributors
A. Ahmet Bas¸aran, Hacettepe University, Ankara, Paula Cordero-Pe´rez, University Hospital “Dr. Jose´ E.
Turkey Gonza´lez” Autonomous University of Nuevo Leo´n,
Monterrey,Mexico
Anna Ardevol, University Rovira i Virgili, Tarragona,
Spain MarioDell’Agli, UniversityofMilan,Milan,Italy
Vanessa Areco, National University of Cordoba, Bennur Esen, Acıbadem Taksim Hospital, Istanbul,
Co´rdoba,Argentina Turkey
Ahmet E. Atay, Bagcilar Education and Research Anabel Ferna´ndez-Iglesias, IDIBAPS Research Institute,
Hospital,Istanbul,Turkey
CIBEREHD,Barcelona,Spain
MerveBacanlı, HacettepeUniversity,Ankara,Turkey
Samuel Ferna´ndez-Tome´, Institute of Food Science
Rafael Ban˜ares, Gregorio Maran˜o´n University Hospital, Research (CIAL, CSIC-UAM, CEI UAM1CSIC),
Madrid,Spain Madrid,Spain
Nurs¸enBas¸aran, HacettepeUniversity,Ankara,Turkey JakubFichna, MedicalUniversityofLodz,Lodz,Poland
Georg Bauer, Institute of Virology, Freiburg, Germany; Mar´ılia O. Fonseca Goulart, Federal University of
University Medical Center Freiburg, Freiburg, Alagoas,Maceio,Brazil
Germany
MarcoFumagalli, UniversityofMilan,Milan,Italy
John Anthony Bauer, Kentucky Children’s Hospital
Johan Gagnie`re, University of Clermont Auvergne,
University of Kentucky College of Medicine,
Clermont-Ferrand,France
Lexington,KY,UnitedStates
MayteBlay, UniversityRoviraiVirgili,Tarragona,Spain Juan C. Garcia Pagan, IDIBAPS Research Institute,
Barcelona,Spain;CIBEREHD,Barcelona,Spain
Mathilde Bonnet, University of Clermont Auvergne,
Clermont-Ferrand,France Davis E. Garrison, The Ohio State University Wexner
Medical Center, College of Medicine, Columbus, OH,
Aran´ı Casillas-Ram´ırez, Regional Hospital of High
UnitedStates
Specialty of Ciudad Victoria “Bicentenario 2010”,
Ciudad Victoria, Mexico; Autonomous University of Peter J. Giannone, Kentucky Children’s Hospital
Tamaulipas,Matamoros,Mexico University of Kentucky College of Medicine,
Lexington,KY,UnitedStates
Raja Chakraborty, Assam Down Town University,
Guwahati,Assam,India EmelS.Gokmen, EyupStateHospital,Istanbul,Turkey
CarolinaCiacci, UniversityofSalerno,Baronissi,Italy Jordi Gracia-Sancho, IDIBAPS Research Institute,
CIBEREHD,Barcelona,Spain
Saverio A. Ciampi, University of Bari Medical School,
Bari,Italy Ignazio Grattagliano, Italian College of General
Alexander D. Clark, The Ohio State University Wexner Practitioners, Bari, Italy; University of Bari Medical
Medical Center, College of Medicine, Columbus, OH, School,Bari,Italy
UnitedStates Feng He, California State University-Chico, Chico, CA,
Ana Laura Col´ın-Gonza´lez, Instituto Nacional de UnitedStates
Neurolog´ıayNeurocirug´ıa,CiudaddeMe´xico,Mexico Blanca Herna´ndez-Ledesma, Institute of Food Science
Martha L. Contreras-Zentella, Universidad Nacional Research (CIAL, CSIC-UAM, CEI UAM1CSIC),
Auto´nomadeMe´xico(UNAM),MexicoCity,Me´xico Madrid,Spain
xiii
xiv ListofContributors
Rolando Herna´ndez-Mun˜oz, Universidad Nacional Victoria Palau, East Tennessee State University,
Auto´nomadeMe´xico(UNAM),MexicoCity,Me´xico JohnsonCity,UnitedStates
Diana Hide, IDIBAPS Research Institute, CIBEREHD, Carmen Peralta, D’Investigacions Biomedical Institute
Barcelona,Spain August Pi i Sunyer (IDIBAPS), Biomedical Research
CenterinRedDiseaseliver anddigestive (CIBERehd),
Chia-Chien Hsieh, National Taiwan Normal University,
Barcelona,Spain
Taipei,Taiwan,ROC
Adriana Pe´rez, National University of Cordoba,
Victor Antony Santiago Jesudoss, Asia Metropolitan
Co´rdoba,Argentina
University,Cheras,Selangor,Malaysia
Montserrat Pinent, University Rovira i Virgili,
Mo´nica B. Jime´nez-Castro, Transplant Biomedicals, S.L,
Tarragona,Spain
Barcelona,Spain
Piero Portincasa, University of Bari Medical School,
Mandar S. Joshi, Kentucky Children’s Hospital
Bari,Italy
University of Kentucky College of Medicine,
Lexington,KY,UnitedStates Valeria Rodr´ıguez, National University of Cordoba,
Co´rdoba,Argentina
HyeyoungKim, YonseiUniversity,Seoul,SouthKorea
IlariaRusso, UniversityofSalerno,Baronissi,Italy
Min-Hyun Kim, University of Florida, Gainesville, FL,
UnitedStates Maciej Salaga, Medical University of Lodz, Lodz,
Poland
Lars-Oliver Klotz, Friedrich Schiller University, Jena,
Germany Josepa Salvado´, University Rovira i Virgili, Tarragona,
Spain
Koyamangalath Krishnan, East Tennessee State
University,JohnsonCity,UnitedStates Lourdes Sa´nchez-Sevilla, Universidad Nacional
Auto´nomadeMe´xico(UNAM),MexicoCity,Me´xico
Erica Lafoz, IDIBAPS Research Institute, Barcelona,
Spain EnricoSangiovanni, UniversityofMilan,Milan,Italy
Virginia R. Lemon, Drexel University, Philadelphia, Abel Santamar´ıa, Instituto Nacional de Neurolog´ıa y
PA,UnitedStates Neurocirug´ıa,CiudaddeMe´xico,Mexico
Po Sing Leung, The Chinese University of Hong Kong, Brandon Schanbacher, Kentucky Children’s Hospital
Shatin,HongKong University of Kentucky College of Medicine,
Lexington,KY,UnitedStates
Lin Li, The Chinese University of Hong Kong, Shatin,
HongKong Saikat Sen, Assam Down Town University, Guwahati,
Assam,India
Ana Marchionatti, National University of Cordoba,
Co´rdoba,Argentina Bodo Speckmann, German Institute of Human Nutrition
Potsdam-Rehbruecke,Nuthetal,Germany
Francesca Marciano, University of Naples “Federico
II,” Naples, Italy; University of Salerno, Fisciano, SA, Holger Steinbrenner, Friedrich Schiller University,
Italy Jena,Germany
Sandra G. Medina-Escobedo, Regional Hospital of Michael R. Stenger, The Ohio State University College
High Specialty of Ciudad Victoria “Bicentenario ofMedicine,Columbus,OH,UnitedStates
2010”,CiudadVictoria,Mexico
Bill Stone, East Tennessee State University, Johnson
Jose´ Miranda-Bautista, Gregorio Maran˜o´n University City,UnitedStates
Hospital,Madrid,Spain
Partiban Subramanian, Asia Metropolitan University,
Paula Mosin´ska, Medical University of Lodz, Lodz, Cheras,Selangor,Malaysia
Poland
David C. Sypert, The Ohio State University Wexner
Fabiana A. Moura, Federal University of Alagoas, Medical Center, College of Medicine, Columbus, OH,
Maceio,Brazil UnitedStates
Craig A. Nankervis, The Ohio State University College Ximena Terra, University Rovira i Virgili, Tarragona,
ofMedicine,Columbus,OH,UnitedStates Spain
Marisela Olgu´ın-Mart´ınez, Universidad Nacional Nori Tolosa de Talamoni, National University of
Auto´nomadeMe´xico(UNAM),MexicoCity,Me´xico Cordoba,Co´rdoba,Argentina
ListofContributors xv
Dinesh M. Tripathi, IDIBAPS Research Institute, Marina Vilaseca, IDIBAPS Research Institute,
Barcelona,Spain Barcelona,Spain
Pietro Vajro, UniversityofNaples“FedericoII,”Naples, Stella Lucia Volpe, Drexel University, Philadelphia, PA,
Italy;UniversityofSalerno,Fisciano,SA,Italy UnitedStates
Javier Vaquero, Gregorio Maran˜o´n University Hospital, Zan Xu, The Ohio State University Wexner Medical
Madrid,Spain Center, College of Medicine, Columbus, OH, United
States
Karthikkumar Venkatachalam, Universiti Putra
Malaysia,Serdang,SelangorDarulEhsan,Malaysia Li Zuo, The Ohio State University Wexner Medical
Center, College of Medicine, Columbus, OH, United
Sundari Victor Antony Santiago, Annamalai
States
University,Chidambaram,Tamilnadu,India
Dedication and Preface
DEDICATION
Toourfamilies,colleagues,andmentors.
PREFACE
Oxidative stress is a feature of gastrointestinal diseases and associated conditions, affecting a variety of molecular and
cellular processes that ultimately contribute to the disease pathophysiology. Oxidative stress can arise due to nutritional
imbalance duringaspectrumoftimeframes,beforetheonsetofdisease,orduringitsdevelopment.
Considering these premises, there is a fundamental need to better understand the processes inherent to oxidative
stress in gastrointestinal tissues, and to evaluate whether oxidative stress can be ameliorated with pharmacological or
natural agents with antioxidant properties. Importantly, whilst physicians and clinical workers understand the cellular
processes involved in gastrointestinal diseases, they are less conversant with the science of nutrition and dietetics. On
the other hand, nutritionists and dieticians are not as familiar with the detailed molecular and cellular mechanisms of
gastrointestinal disease, but favor nutritional intervention. Thus gastroenterologists, hepatologists, endocrinologists,
food scientists, and nutritionists are separated by divergent skills and professional disciplines that need to be bridged in
ordertoadvancemedicalscienceandenablepreventativeortreatmentstrategies.
This book, Gastrointestinal Tissue: Oxidative Stress and Dietary Antioxidants, aims to cover in a single volume the
science of oxidative stress in gastrointestinal diseases, and the potential therapeutic usage of natural antioxidants in the
diet or food matrix, ultimately aiming at helping to build the bridge between physiology and nutrition, between physi-
ciansandnutritionists.
Gastrointestinal Tissue: Oxidative Stress and Dietary Antioxidants imparts holistic information within a structured
format:
Section I, Oxidative Stress and Gastroenterology, covers the basic processes of oxidative stress, from molecular
biologytowholeorgans,inrelationtoastarterpackcomposedbythegastrointestinalanatomyandsourcesofoxidative
stress, and redox mechanisms in gastrointestinal diseases; which is followed by chapters depicting the role of oxidative
stress in the pathophysiology of cancer, Crohn’s disease, mucosal injury, helicobacter pylori, inflammatory bowel
disease, gut dysbiosis, liver diseases, ischemia/reperfusion injury, portal hypertension, necrotizing enterocolitis, pancre-
atitis,andgallbladderdisease.
Section II, Antioxidants and Gastroenterology, covers antioxidants in foods, including plants and components of the
diet, as well as dietary supplements. The section starts with a seminal chapter describing the molecular mechanisms
underlying the action of antioxidants, followed by descriptions of the beneficial effects of antioxidant vitamins,
selenium, berries, herbs, garlic extract, ginger extract, ginseng, kiwi fruit peptide, magnesium, melatonin, flavonoids,
soypeptide,andlycopenes.
Gastrointestinal Tissue: Oxidative Stress and Dietary Antioxidants is designed for nutritionists, dieticians, food
scientists,gastroenterologists,hepatologists,endocrinologists,healthcareworkers,andresearchscientists.
The Editors sincerely acknowledge the authors, leading experts in the field, for their valuable contributions, and our
ElsevierEditorialProjectManagerSamYoung,fortheirhelpandpatienceduringthepreparationofthiswork.
JordiGracia-SanchoandJosepaSalvado´
xvii
Chapter 1
The Gastrointestinal System: Anatomy
and Sources of Oxidative Stress
Jose´ Miranda-Bautista,RafaelBan˜aresandJavierVaquero
GregorioMaran˜o´nUniversityHospital,Madrid,Spain
INTRODUCTION
Oxidative stress is an unavoidable consequence of life in an oxygen-rich atmosphere. In living organisms, it is
defined as the disturbance of the delicate balance between the oxidants and antioxidants in favor of the oxidants,
leading to a disruption of redox signaling and control and/or to direct molecular damage (Fig. 1.1) [1]. Whereas an
excessive amount of oxidative stress may cause damage of most cell constituents, a small or moderate amount of
oxidative stress plays important roles in normal cell physiology by regulating redox-sensitive signaling pathways
[2,3]. The OxyR and SoxR transcription factors in bacteria [4,5] and the NF-κB and Nrf2/Keap1 in higher organisms
[6,7], are perfect examples of major oxidative stress-regulated signaling pathways. High amounts of oxidants can
also be generated and released in a tightly controlled fashion by specialized immune cells as a defense mechanism
againstforeign pathogens[8].
The terms oxidative damage, oxidants and free radicals are widely used in scientific and non-scientific forums, but
it is important to remind that they are not synonymous nor they should be used indiscriminately (see definitions in
Table 1.1). For example, free radicals can be neutral, negatively or positively charged, and their redox potential can
rangefromoxidizing(e.g., hydroxylradical) toreducing (e.g.,superoxideradical). Itshouldalsobenotedthatthereare
oxidants, such as hydrogen peroxide, that are not free radicals and, therefore, oxidative damage does not need to
proceed necessarily via a radical mechanism. In this line, it has been recommended to name the specific chemical
reactants involved in particular processes whenever possible rather than to refer to more general terms such as “oxida-
tivestress,”“reactiveoxygenspecies,”(ROS)or“reactivenitrogenspecies”(RNS)[1].
Since the first report of the presence of free radicals in biological materials [9], extensive research has established
an important role of oxidative stress and free radicals in normal cell physiology as well as in aging and a number of
clinical disorders such as cancer, neurodegenerative diseases, atherosclerosis, or ischemia-reperfusion injury [2]. The
gastrointestinal (GI) tract is receiving increasing attention as a major element for the maintenance of redox homeostasis
in mammals, as it represents a major interface between the organism and the environment (both nutrients and intestinal
microbiotaaresourcesofoxidativestress).Furthermore,accumulatingevidenceshowsthatoxidativestressisanimpor-
tant player in the pathogenesis of various GI diseases [10]. In this chapter, we describe the basic anatomical and
histological features of the GI tract and its associated organs, and provide a general overview of the main sources of
oxidativestresswithattentiontothosemorerelevantfortheGItract.
ANATOMY AND HISTOLOGY OF THE GASTROINTESTINAL TRACT
The GI tract consists of a tubular organ that starts from the mouth and ends at the anus. Its main function is to digest
and extract useful components from ingested materials and to expel the waste products at the end. This function is
achieved by the progression of the alimentary bolus through different specialized sections of the GI tract together with
the participation of accessory organs of the digestive system, which include the salivary glands, the liver, the pancreas,
GastrointestinalTissue.DOI:http://dx.doi.org/10.1016/B978-0-12-805377-5.00001-1
©2017ElsevierInc.Allrightsreserved. 3
4 Section|I OxidativeStressandGastroenterology
Oxidants Antioxidants
Endogenous Exogenous Endogenous Exogenous
Superoxide Radiation or chemotherapy Superoxide dismutases (SODs) Vitamin C
s
Nitric oxide Cigarette smoke e Glutathione peroxidase Vitamin E
m
Peroxynitrite Foods and alcohol y Catalase Carotenoids
z
Hydrogen peroxide Drugs and xenobiotics n Glutathione reductase Minerals
E
Hydroxyl radical Heme-oxygenase Polyphenols
s
Lipid hydroxyl radicals e
m Glutathione
y
z Thioredoxin
n
ne Melatonin
o
N
FIGURE 1.1 The oxidant/antioxidant balance. Living organisms are constantly exposed to oxidative stress. In normal conditions, a delicate
balancebetweenthegenerationofoxidantsand freeradicalsandtheirdetoxificationexiststhatpreventsinjury.Smallincreasesofoxidativestress
result in compensatory mechanisms driven by redox-sensitive signaling pathways and compounds that allow restoration of the balance. When the
imbalanceisconsiderablylarger,damageofcellularconstituentsmayoccur.
TABLE1.1 Definitions
Term Definition
Oxidative Imbalancebetweenoxidantsandantioxidantsinfavoroftheformer,leadingtoadisruptionofredoxsignaling
stress regulationorcontroland/ortodirectmoleculardamage.
Oxidant Theelectronacceptorinanoxidation-reductionreaction.
Oxidation Theincreaseofpositivechargesonanatomorthelossofnegativecharges.
Antioxidant Substancethat,whenpresentatlowconcentrationscomparedtothoseofanoxidablesubstrate,significantlydelaysor
preventsoxidationofthatsubstance.
Reduction Theadditionofhydrogentoasubstance,ormoregenerally,thegainofelectrons.
Reductant Theelectrondonorinanoxidation-reduction(redox)reaction.
Freeradical Amoleculeorioncontaininganunpairedvalenceelectron.
and the gall bladder (Fig. 1.2). Hormone-sensitive effector cells together with the neuro-vegetative system facilitate the
autonomous progression of the alimentary bolus through the GI tract. Importantly, the GI tract also harbors a diverse
and complex microbial community of about 1000 bacterial species, which has an immense impact on host metabolism,
physiology,nutrition,andimmunefunction[11].
In humans, the GI tract includes four major sections that can be individualized in terms of anatomy and histology:
esophagus, stomach, small intestine, and large intestine. Although the histology varies with the anatomical region, all
the sections have four histological layers that are called mucosa, submucosa, muscularis propria, and adventitia or
serosa(fromthelumentotheouterwall).
TheGastrointestinalSystem:AnatomyandSourcesofOxidativeStress Chapter | 1 5
FIGURE 1.2 Anatomy and histology of the gastrointestinal (GI) tract and its accessory organs. The Eesophagus is mostly intrathoracic and
impulsesthealimentarybolusintothestomach.Thestomachisanabdominalsacthatchangestheconsistencyofthebolustosemifluidandinitiates
thedigestion.Pancreaticandbiliarysecretionssubsequentlyconvergeintheduodenumtocontinuethedigestionandtobegintheabsorptionofnutri-
entsandwateralongthesmallintestine.Onceinthelargeintestine,waterisfurtherabsorbed,andfecesarecompactedandstoreduntiltheyarefinally
removedbydefecation.Themucosaandglandularcellsareessentialelementsresponsibleforallthesefunctions.Thedrawingslocatedbesidetheana-
tomicfigureshowthebasichistologicalfeaturesofthemucosaandglandularcellsthatcoverthedifferentsegmentsoftheGItractaswellasthoseof
theliverandpancreas.
Esophagus
The esophagus in adults is a muscular tube of approximately 25cm long that extends from the pharynx at the cricoid
cartilage (at the level of the 6th cervical vertebra) to the cardia (at the level of the 10th or 11th thoracic vertebra). It
pierces the left crus of the diaphragm and has an intra-abdominal portion of about 1.5cm in length. The main function
of the esophagus is to transport food, liquids, and saliva from the mouth to the stomach, which is achieved by the coor-
dinatedcontractionsofitsmuscularwall.