Effect of lectins on the transport of food ingredients in Caco-2 cell cultures

Y. Ohno, T. Naganuma, T. Ogawa, K. Muramoto

Research output: Contribution to journalArticlepeer-review

4 Citations (Scopus)


We investigated the effect of several lectins, such as soy bean lectin (SBA), concanavalin A (Con A), and wheat germ agglutinin (WGA), on the transport of some food ingredients (isoflavones, quercetin glycosides, carnosine/anserine) across Caco-2 cell monolayers. After incubation of food ingredients (0.03∼2 mmol/L) in the presence or absence of lectins (1∼180 μg/ml) on the apical side, aliquots were taken from the apical and basolateral solution, and were subjected to HPLC analysis. We also examined the effect of lectins on the permeability of the tight junction by measuring the transepithelial electrical resistance (TER) value of the Caco-2 cell monolayer. Isoflavones, which was not transported to the basolateral solution without lectins, could be transported in the presence of lectins, whereas their aglycones were detected at the same levels with or without the lectin treatment. The transport of quercetin glycosides also increased in the presence of lectins, however, that of peptides was not affected by the lectins. Con A and WGA, but SBA, decreased the TER value, indicating that Con A and WGA increased the transport via paracellular pathway, whereas SBA did via a different pathway.

Original languageEnglish
Pages (from-to)399-401
Number of pages3
Issue number1-4
Publication statusPublished - 2004


  • Caco-2 cells
  • Flavonoids
  • Lectin


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