Papp of food-derived compounds in hiPSC-SIECs and Caco-2 cells
| Compound | Papp | |
|---|---|---|
| hiPSC-SIECs | Caco-2 cells | |
| 10−6 cm/s | 10−6 cm/s | |
| Daidzein | 1.6 | 36.8 ± 1.6 |
| Genistein | 2.7 | 33.7 ± 1.0 |
| Quercetin | 0.46 | 9.49 ± 0.64 |
| Curcumin | 0.07 | 3.50 ± 0.81 |
| Epicatechin | 0.13 | 0.12 ± 0.08 |
| Epigallocatechin | 0.34 | 0.29 ± 0.06 |
| Epigallocatechin gallate | 0.16 | 0.12 ± 0.03 |
| Caffeic acid | 1.03 | 0.18 ± 0.05 |
| Gallic acid | 0.41 | 0.24 ± 0.05 |
| Bisphenol A | 4.3 | 29.7 ± 2.2 |
| Bisphenol S | 5.9 | 23.4 ± 0.7 |
| MeIQx | 1.36 | 7.59 ± 0.15 |
| Acrylamide | 23.3 | 32.3 ± 0.8 |
| Fenitrothion | 34.0 | 25.4 ± 1.3 |
| Picloram | 3.88 | 2.98 ± 0.15 |
The cells were incubated with transport buffer containing each of the food-derived compounds at 37°C for 90 minutes. The solution was collected from the basal chambers at every 30 minutes. Unchanged substrates were measured using ultraperformance liquid chromatography–tandem mass spectrometry. Data are presented as means for hiPSC-SIECs (n = 2) and means ± S.D. for Caco-2 cells (n = 3).