Assessment of the bioaccessibility and bioavailability prediction of omega 3 and conjugated fatty acids by in vitro standardized digestion model (INFOGEST) and cell model

Salsinha, Ana Sofia; Cunha, Sara A.; Machado, Manuela; Rodriguez‐Alcalá, Luís M.; Relvas, João B.; Pintado, Manuela

doi:10.1016/j.fbio.2023.102635

Cited by 2 publications

(2 citation statements)

References 70 publications

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“…The samples used in this study as the sources of the main bioactive FAs (omega-3 – EPA and DHA – and PUA, a CLNA isomer) for the in vitro fermentation assays are described in a previous study: 34 as the source of omega-3 EPA and DHA, Fish oil from Menhaden was used. In addition, as the source of CLNA isomer PUA, it was used Pomegranate Kernel Oil cold pressed.…”

Section: Methodsmentioning

confidence: 99%

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The use of an in vitro fecal fermentation model to uncover the beneficial role of omega-3 and punicic acid in gut microbiota alterations induced by a Western diet

Salsinha,

Cima,

Araújo-Rodrigues

et al. 2024

Food Funct.

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Section: Methodsmentioning

confidence: 99%

“…The GIT digestion simulation was performed using the INFOGEST 2.0 static in vitro protocol 35 as described in a previous study. 34 The samples, Fish oil, Pomegranate oil, and a Fish oil/Pomegranate oil blend mixed at the assayed proportion of 1 : 1 (w/w), were submitted to GIT digestion following the mentioned standardized INFOGEST protocol.…”

Section: Methodsmentioning

confidence: 99%

The use of an in vitro fecal fermentation model to uncover the beneficial role of omega-3 and punicic acid in gut microbiota alterations induced by a Western diet

Salsinha,

Cima,

Araújo-Rodrigues

et al. 2024

Food Funct.

Self Cite

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In vitro digestion and culture in Caco‐2 cells to assess the bioavailability of fatty acids: A case study in meat matrix enriched with ω‐3 microcapsules

Solomando,

Antequera,

Estaras

et al. 2024

Food Science & Nutrition

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This work aimed to evaluate the Caco‐2 cells as a model to study the epithelial transport of intestinal lipid extracts subjected to in vitro digestion, to establish a standard protocol for the determination of bioaccessibility and bioavailability of fatty acids in meat matrix, especially in those enriched with ω‐3 (eicosapentaenoic (EPA) and docosahexaenoic acids (DHA)). Samples were first subjected to in vitro digestion, and then, the intestinal extract was incubated with Caco‐2 cells. A first trial was conducted to select the most influencing variables on the fatty acid transport during Caco‐2 cell incubation: fat quantity on the intestinal extract, incubation time, and shaking. Then, a second experiment was carried out to determine the influence of these variables, being the fat quantity and the incubation time the most influencing factors on the transport and bioavailability of fatty acids. The effect of shaking was not so marked but seemed to improve the bioavailability of saturated fatty acids. This study also allows establishing the most suitable conditions: intestinal extracts with 30 mg of fat, longer incubation times (8 h), and shaking, achieving active and passive fatty acid transport without compromising the integrity of the Caco‐2 cell monolayer. The accurate results obtained for major and minor fatty acids, especially EPA and DHA are remarkable, due to the interest in these bioactive compounds. Thus, this study provides a combined protocol based on static in vitro digestion followed by Caco‐2 cell incubation to assess the bioaccessibility and bioavailability of fatty acids in meat samples.

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Assessment of the bioaccessibility and bioavailability prediction of omega 3 and conjugated fatty acids by in vitro standardized digestion model (INFOGEST) and cell model

Cited by 2 publications

References 70 publications

The use of an in vitro fecal fermentation model to uncover the beneficial role of omega-3 and punicic acid in gut microbiota alterations induced by a Western diet

The use of an in vitro fecal fermentation model to uncover the beneficial role of omega-3 and punicic acid in gut microbiota alterations induced by a Western diet

In vitro digestion and culture in Caco‐2 cells to assess the bioavailability of fatty acids: A case study in meat matrix enriched with ω‐3 microcapsules

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