TY  - JOUR
TI  - In vitro assessment of food-derived-glucose bioaccessibility and bioavailability in bicameral cell culture system
AB  - 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.
AU  - EDEER, Özgür
AU  - TAŞÇI, Cansu ÖZEL
AU  - GÜLEÇ, Şükrü
AU  - PİLATİN, Gözde
DO  - 10.1515/tjb-2020-0082
PY  - 2020
JO  - Türk Biyokimya Dergisi
VL  - 45
IS  - 5
SN  - 1303-829X
SP  - 631
EP  - 637
DB  - TRDizin
UR  - http://search/yayin/detay/461258
ER  -