Development of novel in vitro human digestion systems for screening the bioavailability and digestibility of foods

Lee, Seung-Jae; Lee, Seung Yuan; Chung, Myung‐Sub; Hur, Sun

doi:10.1016/j.jff.2016.01.005

Cited by 67 publications

(46 citation statements)

References 24 publications

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“…The in vitro digestion model allows one to mimic the physiological process occurring in the gastrointestinal compartment of humans by simulating the food transit time, pH and specific enzymes. This system is widely used to study the bioaccessibility and bioavailability of phytochemicals of healthful foods such as tomatoes …”

Section: Resultsmentioning

confidence: 99%

Antioxidant activity and bioactive compound contents before and after in vitro digestion of new tomato hybrids

et al. 2017

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Section: Resultsmentioning

confidence: 99%

Antioxidant activity and bioactive compound contents before and after in vitro digestion of new tomato hybrids

et al. 2017

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“…Based on the reported experimental method, the transfer steps are as following (Lee et al ., ): (1) the 500 mg sample was added into 6 mL saliva and stirred for 5 min; (2) 12 mL gastric juice was added into the mixture of the step 1 and stirred for 2 h; (3) 12 mL duodenal fluid and 6 mL bile were added into the mixture of the step 2 and stirred for 2 h; (4) 36 mL suspension of Escherichia coli and Lactobacillus casei was added to the mixture of the step 3 and stirred for 4 h.…”

Section: Methodsmentioning

confidence: 99%

“…The dialysis bag was placed in 250 mL (digestible solution and sample) bottles and stirred for 2 h at 37 °C. The intestinal transmittance was calculated according to the eqn (Lee et al ., ).

T_{normali} = \frac{C_{normalo} - C_{normali}}{C_{o}} \times 100

where T i is the intestinal transmittance, C o is the sample concentration outside the dialysis tube, and C i is the sample concentration inside the dialysis tube.…”

Section: Methodsmentioning

confidence: 99%

Enhanced bioaccessibility in vitro and bioavailability of Ginkgo biloba extract nanoparticles prepared by liquid anti‐solvent precipitation

Wang

Zhao

Yang

et al. 2019

Int J of Food Sci Tech

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Summary The ginkgo biloba extract (GBE) nanoparticles were successfully prepared by adopting the liquid anti‐solvent precipitation (LASP) method to enhance the antioxidant activity and oral bioavailability of GBE. Under the optimum preparation conditions, the particle size of GBE nanoparticles had reached 76.90 nm. Moreover, the antioxidant activity and intestinal transmittance of GBE nanoparticles were tested before and after the simulated in vitro digestion, which were both significantly higher than that of raw GBE. Significantly, the AUC(0→t) value of flavonoids and terpene lactones in GBE nanoparticles were 2.20 and 2.24 times of that in raw GBE, respectively. What cannot be ignored was that the residual amount of ethanol and n‐hexane meets the safety standards for food.

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“…To assess the bioavailability of bioactive compounds present in food, several in vitro methods have been developed. Methods used to assess this include two or three steps in vitro digestion to simulate, oral, gastric, and gastrointestinal digestion conditions in the human body (Gil‐Izquierdo, Zafrilla, & Tomás‐Barberán, ; Lee, Lee, Chung, & Hur, ). These methods are relatively less expensive, rapid to complete and are now recognized as acceptable alternatives to in vivo approach.…”

Section: Introductionmentioning

confidence: 99%

“…These methods are relatively less expensive, rapid to complete and are now recognized as acceptable alternatives to in vivo approach. Recent research has employed these methods to evaluate functional properties of bioactive compounds from fruits and vegetables to include flavonoids and, anthocyanins after in vitro gastrointestinal digestion (Faller et al., ; Lee et al., ).…”

Section: Introductionmentioning

confidence: 99%

In Vitro Bioaccessibility of Tart Cherry Anthocyanins in a Health Supplement Mix Containing Mineral Clay

Singh

Kitts

2019

Journal of Food Science

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The study reports on the in vitro bioaccessibility of anthocyanins present in tart cherry extracts formulated with a mineral clay to produce a novel natural health product. Results show that tart cherry anthocyanins are stable and bioaccessible after gastric digestion but were largely transformed or degraded (>70%) after duodenal digestion. This contrasted the fact that total antioxidant capacity of tart cherry extract using oxygen radical absorbance capacity assay increased almost two‐fold after GI digestion. There was no significant difference between anthocyanin recovery when present the mineral clay formulation, compared to control, thus the presence of the cationic‐based mineral clay was not a factor in reducing anthocyanin bioaccessibility, or increasing antioxidant capacity. In vitro digestion of foods or natural health products should be included in protocols that aim to assess overall bioaccessibility and bioactivity of those anthocyanins present in tart cherry. Practical Application This research investigates the impact of having a mineral clay–based matrix on bioaccessiblity of tart cherry anthocyanins. This study describes the anthocyanin composition of tart cherry and the effect of cations present in mineral clay on final total bioavailability following in vitro simulation of human gastrointestinal digestion.

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Development of novel in vitro human digestion systems for screening the bioavailability and digestibility of foods

Cited by 67 publications

References 24 publications

Antioxidant activity and bioactive compound contents before and after in vitro digestion of new tomato hybrids

Antioxidant activity and bioactive compound contents before and after in vitro digestion of new tomato hybrids

Enhanced bioaccessibility in vitro and bioavailability of Ginkgo biloba extract nanoparticles prepared by liquid anti‐solvent precipitation

In Vitro Bioaccessibility of Tart Cherry Anthocyanins in a Health Supplement Mix Containing Mineral Clay

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