Journal
JOURNAL OF BIOSCIENCES
Volume 42, Issue 4, Pages 603-611Publisher
INDIAN ACAD SCIENCES
DOI: 10.1007/s12038-017-9705-6
Keywords
Caco-2 cells; finger millet; green gram; onion; phenolic compounds; uptake
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Funding
- Indian Council of Medical Research, New Delhi
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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 x 10(-6) cm/s to 8.94 x 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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