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    • Keywords


      Caco-2 cells; finger millet; green gram; onion; phenolic compounds; uptake

    • Abstract


      In continuation of our studies on the bioaccessibility of phenolic compounds from food grains as influenced by domesticprocessing, 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 phenoliccompounds, as well as the uptake of phenolic compounds from finger millet, green gram, and onion, was investigated inCaco-2 monolayer model. Transport of individual phenolic compounds from apical compartment to the basolateral compartmentacross Caco-2 monolayer was also investigated. Sprouting enhanced the uptake of syringic acid from both thesegrains. Open-pan boiling reduced the uptake of quercetin from the onion. Among pure phenolic compounds, syringic acidwas maximally absorbed, while the flavonoid isovitexin was least absorbed. Apparent permeability coefficient P(app) ofphenolic compounds from their standard solutions was 2.02 X 10-6 cm/s to 8.94 X 10-6 cm/s. Sprouting of grainsenhanced the uptake of syringic acid by the Caco-2 cells. Open-pan boiling drastically reduced the uptake of quercetin fromthe onion. The permeability of phenolic acids across Caco-2 monolayer was higher than those of flavonoids.

    • Author Affiliations



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