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

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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 × 10−6 cm/s to 8.94 × 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.

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Acknowledgements

GH is grateful to the Indian Council of Medical Research, New Delhi, for the award of Senior Research Fellowship. This research received no specific grant from any funding agency in public, commercial or not-for-profit sectors.

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Authors and Affiliations

  1. Department of Biochemistry and Nutrition, CSIR – Central Food Technological Research Institute, Mysore, 570 020, India

    Gavirangappa Hithamani, Dhanya Kizhakayil & Krishnapura Srinivasan

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  1. Gavirangappa Hithamani
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  2. Dhanya Kizhakayil
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  3. Krishnapura Srinivasan
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Correspondence to Krishnapura Srinivasan.

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Corresponding editor: María Eliano Lanio

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Hithamani, G., Kizhakayil, D. & Srinivasan, K. Uptake of phenolic compounds from plant foods in human intestinal Caco-2 cells. J Biosci 42, 603–611 (2017). https://doi.org/10.1007/s12038-017-9705-6

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