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Red wine polyphenols attenuates inflammation on CCD‐18Co colon cells and target microRNA‐126

Chronic intestinal inflammation is a significant risk factor for colon cancer and microRNAs are emerging as a potential factor relevant to inflammation. Polyphenolic compounds from fruit and vegetables have been demonstrated to have anti‐inflammatory properties, but their role in microRNA regulation in inflammation has not extensively been investigated. The overall goal of this research was to assess the chemopreventive potential of polyphenolics extracted from red wine in human colon cells and the involvement of microRNAs as underlying mechanism. Results showed that wine polyphenolics decreased the mRNA expression of LPS‐induced ICAM, VCAM, PECAM and NF‐kB in a dose dependent manner (0–100 mg/L) by 0.80, 0.66, 0.70 and 0.80 fold, respectively. Protein expression was also decreased in a dose‐dependent manner as determined by Western Blotting. The potential role of miR‐126 was confirmed by transfecting cells with the mimic of miR‐126 which increased miR‐126 by 13 fold and mRNA levels of ICAM, VCAM, PECAM and NF‐kB by 0.67, 0.70, 0.80 and 0.64 fold respectively. Transfection with the inhibitor of this microRNA caused miR‐126 to be down‐regulated to 0.60 fold of control cells and upregulation of ICAM, VCAM, PECAM and NF‐kB by 1.4, 3.0, 2.9 and 1.6 fold, respectively. This indicates the potential role of miRNA‐126 in the anti‐inflammatory properties of wine extract in CCD‐18Co.