How about some piperine to help with those gut enzymes?
It wouldn't hurt, (unless you have something else in your system that you'd really like to glucuronidate) but I don't know how much it will help. Sulfation is a bigger factor in taking resveratrol out, but glucuruonidation is also pretty significant. I don't know if piperine affects the gut in the same way as the liver or not.
By what method is piperine increasing curcumin blood levels?
edit. I think piperine does work in the gut.
What about swamping the gut with other substances that are sulphated, like curcumin.
http://jn.nutrition....full/134/8/1948
Piperine inhibits glucuronidation, generally speaking. From the paper you cite, it looks like for EGCG, it's effective in the gut in mice. In that model, it inhibits glucuronidation in the gut 40%, but it doesn't inhibit glucuronidation of EGCG in vitro with liver microsomes, which is pretty suggestive that it's not working in vivo in the liver, for EGCG in mice. Different substrates may have different behaviors, so even though it inhibits glucuronidation by 40% in mouse gut for EGCG, it might be 80%, or 20%, for curcumin. It might be different in humans, too. Nevertheless, when you see something like this in one species, you look for it in another; it increases the likelihood that you will see it. I know that piperine has been used in humans for a number of compounds, and it increases their bioavailability. I don't know the split between gut and liver, or how much variation there is with substrates, but it clearly works. I think in all cases, the mechanism is inhibition of glucuronidation. In the mouse paper above, they also noted that it slowed intestinal transit time. I don't know if that's general behavior or not.
Swamping the gut with a second compound is an interesting idea. It's sort of the same as throwing an inhibitor in, as the second compound would be inhibiting the sulfation of the other by virtue of taking up space in the active site while it was being sulfated. It would be competing for sulfation capacity. Resveratrol is actually inhibiting its own sulfation when you get a high enough concentration. That's all that swamping is; just competitive self-inhibition, if you will.
The only problem I see with this and the train of thought it is following is the assumption that we don't want the sulfation and glucouronidation to occur. It seems that there are at least some who are familiar with these issues that indicate that the glucouoronidated form may be in that form specifically for transport to other organs who will in turn convert it back. If that is the case then swamping the gut may actually be obstructing a useful pathway rather than aiding it. Note I'm not familiar with this whole process this is just a summary of what I think I have read here.
Mike
Mike, this is one of those persistent myths that floats around imminst. Sulfation and glucuronidation are processes that have evolved to solubilize xenobiotics (molecules that originate outside the body) and effect their transport out of the body. That is their number one role; far and away that is all they do, and they do it very well. I'm not aware of any evidence that any of the conjugates (either glucuronide or sulfate) of resveratrol have sirtuin activating activity on their own. There are enzymes in the body that can cleave glucuronides, sulfates, esters, glycosides and other such linkages, and they seem to be widely expressed. However, when resveratrol is conjugated by one of these adducts, it is made substantially more hydrophilic. As such, it thermodynamically prefers to be in water rather than in a lipid membrane, so its ability to enter a cell is decreased by orders of magnitude. Unless a glycosidase or sulfatase activity is present in the blood or in some extracellular location, I can't see how conjugation is going to help resveratrol get into cells. It would be evolutionarily wrong for such a system to exist, as it would be undoing the very work that the body is doing to get rid of carcinogens and other toxins.
Some may be mislead by the existence of glucuronide prodrugs. I'm aware of at least one of these, and if I recall correctly it was done in order to circumvent a chemical instability. The fact that such a thing exists doesn't mean that glucuronidation helps all drugs get into cells, it means that in this special case, it was a method that could be exploited, and it may have required a huge increase in the dose in order to work. It is probably the case that a small fraction of circulating resveratrol glucuronide or sulfate makes its way into cells, but that might be one percent of what would get in if it were native resveratrol. Once it's in, it may get cleaved, which will assist it in leaving the cell.
One bit of evidence that conjugation is not helpful is the case of 4'O-acetyl resveratrol. In this compound, one of the sites of conjugation has been blocked by an acetyl group. In an in vitro experiment it was not a sirtuin activator, but
in vivo it was substantially more effective than plain resveratrol. This is thought to occur because conjugation is blocked at the 4' position, so the acetylated compound was able to get into cells, whereupon an intracellular esterase cleaved the acetyl group, releasing free resveratrol. If conjugation was a good thing, you wouldn't see this effect.
Finally, I ran the idea that conjugation was a means of targeting drugs to intracellular sites of action past a professional pharmaceutical R&D person on the way to dinner tonight, as an example of goofy memes that float around here. She laughed. It's that ridiculous. I don't say that to be mean, because I know that you saw it here and you were just asking; I'm just trying to put a stake though the heart of this idea, which keeps popping up.