Physiological effects of food ingredients on intestinal epithelial cell function

Abstract

Understanding the physiological effects of food ingredients on bodily functions is crucial for the development of foods for specified health use (FoSHU) and functional foods. To investigate this, intestinal epithelial cells (IECs) have been widely studied as they are most frequently exposed to the highest concentrations of food ingredients. Among the various functions of IECs, in this review, we have discussed glucose transporters and their involvement in preventing metabolic syndromes such as diabetes. Phytochemicals are also discussed, as they significantly inhibit glucose and fructose absorption via sodium-dependent glucose transporter 1 (SGLT1) and glucose transporter 5 (GLUT5), respectively. Additionally, we have focused on the barrier functions of IECs against xenobiotics. Phytochemicals induce detoxification of metabolizing enzymes via pregnane X receptor or aryl hydrocarbon receptor activation, which suggests that food ingredients can enhance barrier function. This review will provide insights into the role of food ingredients and glucose transporters, as well as detoxification metabolizing enzymes in IECs, and help guide future research on these aspects.

Keywords: Aryl hydrocarbon receptor (AhR); Functional food; Glucose transporter 5(GLUT5); Intestinal epithelial cell; Pregnane X receptor (PXR); Sodium-dependent glucose transporter 1(SGLT1); Transporter.