Uptake of phenolic compounds from plant foods in human intestinal Caco-2 cells.

Hithamani, G. and Dhanya, K. and Srinivasan, K. (2017) Uptake of phenolic compounds from plant foods in human intestinal Caco-2 cells. Journal of Biosciences, 42 (4). pp. 603-611. ISSN 0021-8561

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Abstract

In continuation of our studies on the bioaccessibility of phenolic compounds from food grains as influenced by domestic processing, we examined the uptake of phenolics from native/sprouted finger millet (Eleucine coracana) and green gram (Vigna radiata) and native/heat-processed onion (Allium cepa) in human Caco-2 cells. Absorption of pure phenolic compounds, as well as the uptake of phenolic compounds from finger millet, green gram, and onion, was investigated in Caco-2 monolayer model. Transport of individual phenolic compounds from apical compartment to the basolateral compartment across Caco-2 monolayer was also investigated. Sprouting enhanced the uptake of syringic acid from both these grains. Open-pan boiling reduced the uptake of quercetin from the onion. Among pure phenolic compounds, syringic acid was maximally absorbed, while the flavonoid isovitexin was least absorbed. Apparent permeability coefficient P(app) of phenolic compounds from their standard solutions was 2.02 9 10-6 cm/s to 8.94 9 10-6 cm/s. Sprouting of grains enhanced the uptake of syringic acid by the Caco-2 cells. Open-pan boiling drastically reduced the uptake of quercetin from the onion. The permeability of phenolic acids across Caco-2 monolayer was higher than those of flavonoids.

Item Type:	Article
Uncontrolled Keywords:	Caco-2 cells; finger millet; green gram; onion; phenolic compounds; uptake
Subjects:	600 Technology > 01 Medical sciences > 13 Nutrition-Human 600 Technology > 08 Food technology > 20 Plant Food
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	26 Dec 2017 11:52
Last Modified:	26 Dec 2017 11:52
URI:	http://ir.cftri.res.in/id/eprint/13241

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