HOT SPICES INFLUENCE PERMEABILITY OF HUMAN INTESTINAL EPITHELIAL MONOLAYERS

Indirect evidence suggests that hot spices may interact with epithelia l cells of the gastrointestinal tract to modulate their transport prop erties. Using HCT-8 cells, a cell line from a human ileocoecal carcino ma, we studied the effects of spices on transepithelial electrical res istance (TER), permeability for fluorescein isothiocyanate (FITC)-labe led dextrans with graded molecular weight, and morphological alteratio ns of tight junctions by immunofluorescence using an anti-ZO-1 antibod y, a marker for tight junction integrity. Two different reactivity pat terns were observed: paprika and cayenne pepper significantly decrease d the TER and increased permeability for 10-, 20- and 40-kDa dextrans but not for -70 kDa dextrans. Simultaneously, tight junctions exhibite d a discontinuous pattern. Applying extracts from black or green peppe r, bay leaf or nutmeg increased the TER and macromolecular permeabilit y remained low. Immunofluorescence ZO-1 staining was preserved. In acc ordance with the above findings, capsaicin transiently reduced resista nce and piperine increased resistance, making them candidates for caus ing the effects seen with crude spice extracts. The observation that S olanaceae spices (paprika, cayenne pepper) increase permeability for i ons and macromolecules might be of pathophysiological importance, part icularly with respect to food allergy and intolerance.