In vitro assessment of food-derived-glucose bioaccessibility and bioavailability in bicameral cell culture system

EDEER, Özgür; TAŞÇI, Cansu ÖZEL; GÜLEÇ, Şükrü; PİLATİN, Gözde

doi:10.1515/tjb-2020-0082

In vitro assessment of food-derived-glucose bioaccessibility and bioavailability in bicameral cell culture system

Cansu ÖZEL TAŞÇI, (İzmir Teknoloji Enstitüsü, Moleküler Beslenme ve İnsan Fizyoloji Laboratuvarı, Gıda Mühendisliği Bölümü, İzmir, Türkiye)

Gözde PİLATİN, (İzmir Teknoloji Enstitüsü, Moleküler Beslenme ve İnsan Fizyoloji Laboratuvarı, Gıda Mühendisliği Bölümü, İzmir, Türkiye)

Özgür EDEER, (Egepak Gıda ve Ambalaj Sanayi A.Ş., Ar-Ge Bölümü, İzmir, Türkiye)

Şükrü GÜLEÇ (İzmir Teknoloji Enstitüsü, Moleküler Beslenme ve İnsan Fizyoloji Laboratuvarı, Gıda Mühendisliği Bölümü, İzmir, Türkiye)

Türk Biyokimya Dergisi

5 0

Yıl: 2020 Cilt: 45 Sayı: 5 Sayfa Aralığı: 631 - 637 Metin Dili: İngilizce DOI: 10.1515/tjb-2020-0082 İndeks Tarihi: 18-11-2021

In vitro assessment of food-derived-glucose bioaccessibility and bioavailability in bicameral cell culture system

Öz:

Background: Functional foods can help prevent metabolicdiseases, and it is essential to evaluate functional characteristics of foods through in vitro and in vivo experimentalapproaches.Objective: We aimed to use the bicameral cell culturesystem combined with the in vitro digestion to evaluateglucose bioavailability.Materials and methods: Cake, almond paste, and puddingwere modified by adding fiber and replacing sugar withsweeteners and polyols. Digestion process was modeled intest tubes. Rat enterocyte cells (IEC-6) were grown in abicameral cell culture system to mimic the physiologicalcharacteristics of the human intestine. The glucose bioaccessibility and cellular glucose efflux were measured byglucose oxidase assay.Results and discussion: The glucose bioaccessibilities ofmodified foods were significantly lower (cake: 2.6 fold,almond paste: 9.2 fold, pudding 2.8 fold) than the controls.Cellular glucose effluxes also decreased in the modifiedcake, almond paste, and pudding by 2.2, 4, and 2 foldrespectively compared to their controls.Conclusion: Our results suggest that combining in vitro enzymatic digestion with cell culture studiescan be a practical way to test in vitro glucose bioaccessibility and bioavailability in functional fooddevelopment.

Anahtar Kelime:

Formüle Edilmiş Gıda Özelliklerinin Hücre Kültürü Sisteminde İn vitro Olarak Değerlendirilmesi

Öz:

Giriş: Fonksiyonel gıdalar, metabolik hastalıkların önlenmesinde önemli yer tutmaktadır. Bu nedenle, fonk siyonel gıdaların özelliklerinin deneysel yaklaşımlarla incelenmesi önemlidir. Amaç: Bu çalışmada, in vitro sindirim uygulanan gıda örneklerindeki glikoz molekülünün biyoyararlanımının insan bağırsak sisteminin oluşturulduğu hücre kültürü modelinde incelenmesidir. Materyal ve Yöntem: Kek, badem ezmesi ve puding örne klerinin formülasyonlarında, lif eklenerek ve tatlandırıcı olarak şeker alkollerinin kullanımıyla değişiklikler yapılmıştır. Örneklere test tüplerinde sindirim gerçekleş tirilerek glikoz biyoerişilebilirliği saptanmıştır. Ardından, insan bağırsağının fizyolojik özelliklerini taklit edebilen sıçan enterosit hücre hattı olan (IEC-6) kullanılarak haz ırlanmış ikili hücre kültürü sisteminde glikoz biyoyar arlanım testi uygulanmıştır. Tüm glikoz ölçümlerinde, glikoz oksidaz enzim testi kullanılmıştır. Bulgular ve Tartışma: Modifiye edilmiş gıdalarda glikoz biyoerişilebilirlikleri, ilgili kontrol örneklerden önemli derecede farklı bulunmuştur (kek: 2.6 kat, badem ezmesi:9.2 kat ve puding: 2.8 kat). Hücrelerden salınan glikoz benzer şekilde, kontrol örneklerine göre kek için 2.2 kat, badem ezmesi için four kat ve puding için two kat düşük olarak saptanmıştır. Sonuç: Elde edilen bulgulara göre, test tüpü sindirim yönteminin hücre kültürü çalışmaları ile birleştirilmesi yaklaşımının, fonksiyonel gıda tasarımı için in vitro glikoz biyoerişilebilirliğinin ve biyoyararlanımının saptanma sında kullanılabilecek bir yöntem olarak düşünülebilir.

Anahtar Kelime:

Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık

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APA	TAŞÇI C, PİLATİN G, EDEER Ö, GÜLEÇ Ş (2020). In vitro assessment of food-derived-glucose bioaccessibility and bioavailability in bicameral cell culture system. , 631 - 637. 10.1515/tjb-2020-0082
Chicago	TAŞÇI Cansu ÖZEL,PİLATİN Gözde,EDEER Özgür,GÜLEÇ Şükrü In vitro assessment of food-derived-glucose bioaccessibility and bioavailability in bicameral cell culture system. (2020): 631 - 637. 10.1515/tjb-2020-0082
MLA	TAŞÇI Cansu ÖZEL,PİLATİN Gözde,EDEER Özgür,GÜLEÇ Şükrü In vitro assessment of food-derived-glucose bioaccessibility and bioavailability in bicameral cell culture system. , 2020, ss.631 - 637. 10.1515/tjb-2020-0082
AMA	TAŞÇI C,PİLATİN G,EDEER Ö,GÜLEÇ Ş In vitro assessment of food-derived-glucose bioaccessibility and bioavailability in bicameral cell culture system. . 2020; 631 - 637. 10.1515/tjb-2020-0082
Vancouver	TAŞÇI C,PİLATİN G,EDEER Ö,GÜLEÇ Ş In vitro assessment of food-derived-glucose bioaccessibility and bioavailability in bicameral cell culture system. . 2020; 631 - 637. 10.1515/tjb-2020-0082
IEEE	TAŞÇI C,PİLATİN G,EDEER Ö,GÜLEÇ Ş "In vitro assessment of food-derived-glucose bioaccessibility and bioavailability in bicameral cell culture system." , ss.631 - 637, 2020. 10.1515/tjb-2020-0082
ISNAD	TAŞÇI, Cansu ÖZEL vd. "In vitro assessment of food-derived-glucose bioaccessibility and bioavailability in bicameral cell culture system". (2020), 631-637. https://doi.org/10.1515/tjb-2020-0082

APA	TAŞÇI C, PİLATİN G, EDEER Ö, GÜLEÇ Ş (2020). In vitro assessment of food-derived-glucose bioaccessibility and bioavailability in bicameral cell culture system. Türk Biyokimya Dergisi, 45(5), 631 - 637. 10.1515/tjb-2020-0082
Chicago	TAŞÇI Cansu ÖZEL,PİLATİN Gözde,EDEER Özgür,GÜLEÇ Şükrü In vitro assessment of food-derived-glucose bioaccessibility and bioavailability in bicameral cell culture system. Türk Biyokimya Dergisi 45, no.5 (2020): 631 - 637. 10.1515/tjb-2020-0082
MLA	TAŞÇI Cansu ÖZEL,PİLATİN Gözde,EDEER Özgür,GÜLEÇ Şükrü In vitro assessment of food-derived-glucose bioaccessibility and bioavailability in bicameral cell culture system. Türk Biyokimya Dergisi, vol.45, no.5, 2020, ss.631 - 637. 10.1515/tjb-2020-0082
AMA	TAŞÇI C,PİLATİN G,EDEER Ö,GÜLEÇ Ş In vitro assessment of food-derived-glucose bioaccessibility and bioavailability in bicameral cell culture system. Türk Biyokimya Dergisi. 2020; 45(5): 631 - 637. 10.1515/tjb-2020-0082
Vancouver	TAŞÇI C,PİLATİN G,EDEER Ö,GÜLEÇ Ş In vitro assessment of food-derived-glucose bioaccessibility and bioavailability in bicameral cell culture system. Türk Biyokimya Dergisi. 2020; 45(5): 631 - 637. 10.1515/tjb-2020-0082
IEEE	TAŞÇI C,PİLATİN G,EDEER Ö,GÜLEÇ Ş "In vitro assessment of food-derived-glucose bioaccessibility and bioavailability in bicameral cell culture system." Türk Biyokimya Dergisi, 45, ss.631 - 637, 2020. 10.1515/tjb-2020-0082
ISNAD	TAŞÇI, Cansu ÖZEL vd. "In vitro assessment of food-derived-glucose bioaccessibility and bioavailability in bicameral cell culture system". Türk Biyokimya Dergisi 45/5 (2020), 631-637. https://doi.org/10.1515/tjb-2020-0082