In vitro digestion models suitable for foods: Opportunities for new fields of application and challenges

Assadpour

Comp Rev Food Sci Food Safe

et al. 2020

140

Oral bioavailability is the key to the bioefficiency of food bioactive ingredients; it evaluates the relationship between foods and their health benefits. The analysis of the main factors limiting the oral bioavailability (bioaccessibility, absorption, and transformation) has led to the proposal of classification systems for pharmaceuticals and nutraceuticals (Biopharmaceuticals Classification System and Nutraceutical Bioavailability Classification Scheme). Based on the relevant studies published in the last decade, this review presents the essential aspects regarding the factors limiting the oral bioavailability of the biocomponents and different in vitro methods used to investigate the mechanisms involved in the digestion, absorption, and metabolism of biocomponents, particularly encapsulated bioactive compounds. Oral bioavailability investigated by in vitro studies provides the food and drug manufacturers with information to formulate delivery systems more efficiently and to determine the dosage of biocomponents for increase the health benefits and avoid or reduce the risk of toxicity.

Section: Introductionmentioning

confidence: 99%

Bioavailability and bioaccessibility of food bioactive compounds; overview and assessment by in vitro methods

Assadpour

Comp Rev Food Sci Food Safe

et al. 2020

140

“…That is why in vitro simulations are more and more used in order to examine interactions between different products in a simple, reproducible and standardized test procedure. Although it is not easy to reproduce the human digestion tract, efforts are already being made in this direction (Hur et al, 2011;Lucas-González et al, 2018;Kopf-Bolanz et al, 2012;Minekus et al, 2014). Minekus et al (2014) proposing a standardized static in vitro digestion method suitable for food.…”

Section: Introductionmentioning

confidence: 99%

Influence of in vitro gastrointestinal digestion on phytochemicals in pomegranate juice

Desseva

Mihaylova

2020

Food Sci. Technol

Nowadays, healthy food is in vogue. The consumption of fresh fruits and vegetables has always been advised. Their health benefits are estimated based on the chemical composition without taking into account the possible transformations during digestion. Undoubtedly, those with the highest antioxidant content are highly favored. However, whether they are just as effective after passing through gastrointestinal tract is a question that science should answer experimentally. Therefore, the influence of in vitro gastrointestinal digestion on phytochemicals in pomegranate juice. The change in total phenolic content, total flavonoid content and antioxidant activity was monitored. A drastic loss of phenolic compounds was measured after the intestinal phase of the assay resulting in only 25% and 15.8% of the initial total phenolic content and total flavonoid content, respectively. The antioxidant activity was also affected. The results indicated an after digestion antioxidant activity in the range 19-29% by the measured activity of pomegranate juice. HPLC analysis of phenolic compounds confirmed the presence of gallic acid and DL-catechin at concentrations 96.3 µg/mL and 340 µg/mL, resp. After digestion a loss of 93% and 99% was calculated.

“…Several in silico models could be interconnected and used in the future to predict the effect of food systems on various metabolic responses. The huge number of scientific reports about in vitro gastrointestinal digestion systems in the latest 40 years indicated the interest in understanding the behavior of food and food components during human digestion [6]. However, these models are in some way unable to reproduce overall in vivo digestion events; therefore, they have to be validated by in vivo assays, providing insights about critical parameters.…”

mentioning

confidence: 99%

Gut Microbiota for Health: How Can Diet Maintain A Healthy Gut Microbiota?

Ferraris

Elli²,

Tagliabue

2020

Nutrients