Tannic acid, a vasodilator present in wines and beverages, stimulates Ca2+ influx via TRP channels in bEND.3 endothelial cells

Tien Yao Tsai, Iat Lon Leong, Lian Ru Shiao, Kar Lok Wong, Li Shao, Paul Chan, Yuk Man Leung

Research output: Contribution to journalArticlepeer-review

2 Citations (Scopus)


Tannic acid (TA) is a polyphenol compound present in wines and many beverages. Although previous works have shown that TA could cause vasodilation in an endothelial cell (EC)-dependent manner, there is hitherto no report showing whether TA could raise EC cytosolic Ca2+ concentration. In this work we examined the effects of TA on cytosolic Ca2+ of mouse brain bEND.3 EC. TA (1–30 μM) caused a slow elevation in cytosolic Ca2+ level in a concentration-dependent manner. At 30 μM, TA triggered Ca2+ influx without causing intracellular Ca2+ release. TA-triggered Ca2+ influx was suppressed by Ni2+ (a non-specific Ca2+ channel blocker), ruthenium red and SKF 96365 (non-specific TRP channel blockers), CBA (a selective TRPM4 inhibitor) and M 084 (a selective TRPC4/C5 blocker). However, TA-triggered Ca2+ influx pathway was not permeable to Mn2+. Our results suggest TA activated TRP channels, possibly TRPM4 and TRPC4/C5, to promote influx of Ca2+.

Original languageEnglish
Pages (from-to)117-121
Number of pages5
JournalBiochemical and Biophysical Research Communications
Issue number1
Publication statusPublished - May 21 2020


  • Ca
  • CBA
  • Endothelial cells
  • M 084
  • Ruthenium red
  • SKF96365
  • Tannic acid

ASJC Scopus subject areas

  • Biophysics
  • Biochemistry
  • Molecular Biology
  • Cell Biology


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