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Tea components influencing bioavailability of fluoride and potential transport mechanism in the Caco‐2 cell line model
Author(s) -
Peng Yun,
Xi Junjun,
Sun Yue,
Chen Guijie,
Li Daxiang,
Peng Chuanyi,
Wan Xiaochun,
Cai Huimei
Publication year - 2020
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14466
Subject(s) - paracellular transport , bioavailability , fluoride , chemistry , caco 2 , enterocyte , biophysics , biochemistry , inorganic chemistry , pharmacology , small intestine , cell , biology , membrane , permeability (electromagnetism)
Summary Previous work showed that the bioavailability of fluoride in dark tea was lower than NaF solution. However, limited information is available indicating the effects of tea components on the fluoride bioavailability. In this study, the effects of the components in tea on the bioavailability of fluoride were evaluated in the Caco‐2 cell line model. Additionally, the mechanism of effect of aluminium on fluoride transport was investigated. The result showed that 10–100 μm of epigallocatechin gallate (EGCG) could not influence fluoride transport. Al 3+ significantly decreased fluoride transport in both apical‐basolateral and basolateral‐apical directions. Moreover, aluminium could form different forms of aluminium fluoride complexes, which were transported through Caco‐2 cells by different pathways. F − transport was mainly dependent on the paracellular pathway and active transport involving Cl − channels. The paracellular pathway played a predominant role in transport of AlF 3 . The paracellular pathway and active transport both participated in AlF 2 + transport.