Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Comparison of the Permeability of Stilbene Analogues in Caco-2 Cells

  • Kim, Su-Na (Food Function Research Group, Korea Food Research Institute) ;
  • Ahn, Ji-Yun (Food Function Research Group, Korea Food Research Institute) ;
  • Shon, Dong-Wha (Food Function Research Group, Korea Food Research Institute) ;
  • Kim, Ji-Sun (Food Function Research Group, Korea Food Research Institute) ;
  • Kim, Mi-Hye (Food Function Research Group, Korea Food Research Institute) ;
  • Ha, Tye-Youl (Food Function Research Group, Korea Food Research Institute)
  • Published : 2008.06.30
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Abstract

Permeability of resveratrol, piceid, rhapontigenin, and rhaponticin in Caco-2 cell assays using high-performance liquid chromatography were compared. Caco-2 cell monolayers were used to evaluate the transport rates of stilbene analogues from the apical to the basolateral sides. All stilbenes experimented in this study were transported to the basolateral side by times. For comparing the permeability of 4 stilbenes, we calculated the slope of the cumulative concentration of each stilbene in basolateral sides over time, resulting in those values of resveratrol, piceid, rhapontigenin, and rhaponticin with $3.766{\times}10^{-5}$, $4.330{\times}10^{-6}$, $5.430{\times}10^{-5}$, and $2.458{\times}10^{-5}\;{\mu}M/sec$, respectively. Apparent permeability coefficient of resveratrol and rhapontigenin were calculated to $9.994{\times}10^{-6}$ and $1.441{\times}10^{-6}\;cm/sec$, respectively, while those of piceid and rhaponticin were to $1.149{\times}10^{-7}$ and $6.523{\times}10^{-7}\;cm/sec$, respectively. These results suggest that aglycones would be absorbed more effectively than glycosides in stilbenoids.

Keywords

References

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