The Experts below are selected from a list of 360 Experts worldwide ranked by ideXlab platform
Raymond P Glahn - One of the best experts on this subject based on the ideXlab platform.
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characterization of caco 2 and ht29 mtx cocultures in an in Vitro Digestion cell culture model used to predict iron bioavailability
Journal of Nutritional Biochemistry, 2009Co-Authors: Gretchen J Mahler, Michael L Shuler, Raymond P GlahnAbstract:Cocultures of two human cell lines, Caco-2 and HT29-MTX mucus-producing cells, have been incorporated into an in Vitro Digestion/cell culture model used to predict iron bioavailability. A range of different foods were subjected to in Vitro Digestion, and iron bioavailability from digests was assessed with Caco-2, Caco-2 overlaid with porcine mucin, HT29-MTX or cocultures of Caco-2 and HT29-MTX at varying ratios. It was found that increasing the ratio of HT29-MTX cells decreased the amount of ferritin formed and resulted in an overall decline in the ability of the model to detect differences in iron bioavailability. At the physiologically relevant ratios of 90% Caco-2/10% HT29-MTX and 75% Caco-2/25% HT29-MTX, however, a mucus layer completely covered the cell monolayer and the in Vitro Digestion model was nearly as responsive to changes in sample iron bioavailability as pure Caco-2 cultures. The in Vitro Digestion/Caco-2 cell culture model correlates well with human iron bioavailability studies, but, as mucus appears to play a role in iron absorption, the addition of a physiologically realistic mucus layer and goblet-type cells to this model may give more accurate iron bioavailability predictions.
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moving toward a more physiological model application of mucin to refine the in Vitro Digestion caco 2 cell culture system
Journal of Agricultural and Food Chemistry, 2006Co-Authors: Fuxia Jin, Ross M Welch, Raymond P GlahnAbstract:The objective of this study was to determine if a combination of commercially available mucin and an 8 μm microporous membrane insert can be used to replace the 15 kDa molecular weight cutoff (MWCO) dialysis membrane used in an established in Vitro Digestion/Caco-2 cell culture system. Although the current model with the 15 kDa membrane correlates well with human studies, use of mucin may improve the system as the mucus layer is suspected to play a physiological role in Fe absorption. Use of mucin may also enable more complete assessment of iron bioavailability from large molecular weight forms of Fe such as heme and ferritin Fe. A range of foods or Fe (i.e., FeCl3 ± ascorbic acid, cooked beef, red bean, white bean, soybean, horse spleen ferritin and plant-type ferritin) were subjected to in Vitro Digestion. in the presence of mucin, significantly more Fe was taken up from the heme Fe (86%) and ferritin (91%) samples and significantly less Fe was taken up from the white bean samples (∼70%) relative to the...
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caco 2 cell ferritin formation predicts nonradiolabeled food iron availability in an in Vitro Digestion caco 2 cell culture model
Journal of Nutrition, 1998Co-Authors: Raymond P Glahn, Andrew Yeung, Matthew I Goldman, Dennis D MillerAbstract:We have adapted an in Vitro Digestion/Caco-2 cell model to assess Fe availability from foods, by using ferritin formation by Caco-2 cells as an indicator of Fe uptake. Ferritin formation by Caco-2 cells occurs in response to Fe uptake at concentrations of available Fe greater than that of the culture media to which the cells have been adapted. This methodology circumvents the need for using radioactive Fe and thus eliminates the costs and controversies associated with food radiolabeling. To validate this method, we measured ferritin formation in Caco-2 cells exposed to digests containing Fe of relatively high and low availability. Our objective was to determine if ferritin formation would be proportional to Fe uptake and sufficiently sensitive to be an indicator of Fe availability from food digests. Our model uses established in Vitro Digestion techniques coupled with uptake of Fe by Caco-2 cell monolayers. Measurement of cell ferritin was done by a commercially available RIA. Higher ferritin formation was observed in cells exposed to digests containing FeSO 4 plus ascorbic acid vs, digests containing FeSO 4 plus citric acid. Additional comparisons of Fe availability from digests of beef, fish, corn and green beans yielded results that demonstrate higher Fe availability (i.e., greater ferritin formation) from beef and fish digests than from digests of corn and green beans. Overall, the results document the promotional effects of ascorbic acid and animal tissue on Fe uptake as measured indirectly by ferritin formation. The results of this study indicate that ferritin formation by Caco-2 cell monolayers is highly sensitive and accurately measures food Fe availability in this in Vitro system.
Rui Hai Liu - One of the best experts on this subject based on the ideXlab platform.
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effect of in Vitro Digestion of yerba mate ilex paraguariensis a st hil extract on the cellular antioxidant activity antiproliferative activity and cytotoxicity toward hepg2 cells
Food Research International, 2015Co-Authors: Brunna Cristina Bremer Boaventura, Renata Dias De Mello Castanho Amboni, Edson Luiz Da Silva, Elane Schwinden Prudencio, Patricia Faria Di Pietro, Luciana Gomes Malta, Renata Polinati, Rui Hai LiuAbstract:Abstract The aim of this study was to evaluate the influence of the in Vitro gastrointestinal Digestion of yerba mate extract on the cellular antioxidant activity (CAA) and cytotoxic and antiproliferative action toward HepG2 cells. The total reducing substances, isolated phenolic acids, total flavonoids and total antioxidant activity of the yerba mate extract decreased significantly after in Vitro Digestion. The digested extract promoted lower CAA and inhibition of HepG2 cell proliferation when compared to the non-digested extract ( P
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cellular antioxidant activity of feijoada whole meal coupled with an in Vitro Digestion
Journal of Agricultural and Food Chemistry, 2012Co-Authors: Ana Luisa Kremer Faller, Eliane Fialho, Rui Hai LiuAbstract:Consumption of plant food rich meals, such as feijoada, a traditional meal in Brazil, is associated with the reduction of chronic disease. The objectives of this study were to determine phytochemical content and antioxidant activity by chemical and cellular antioxidant assays (CAA) of feijoada with or without in Vitro Digestion. Feijoada showed no difference in phenolics and flavonoids after Digestion. Bound and residue contributions to total phenolics were 20.9% and 32.2%, respectively, suggesting that phenolics reach the colon after intake. Flavonoids in residue and bound fractions represented 50% of total flavonoids. Antioxidant activity of feijoada without Digestion was higher than that with Digestion; however, it showed lower antiproliferative activity and CAA. Feijoada with in Vitro Digestion also yielded phenolics with higher CAA. Analyses of whole meals should be used to evaluate phytochemicals present in food mixtures consumed, especially with Digestion models coupled with CAA resulting in inform...
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in Vitro Digestion and lactase treatment influence uptake of quercetin and quercetin glucoside by the Caco-2 cell monolayer.
Nutrition Journal, 2005Co-Authors: Jeanelle Boyer, Dan L. Brown, Rui Hai LiuAbstract:Quercetin and quercetin glycosides are widely consumed flavonoids found in many fruits and vegetables. These compounds have a wide range of potential health benefits, and understanding the bioavailability of flavonoids from foods is becoming increasingly important. This study combined an in Vitro Digestion, a lactase treatment and the Caco-2 cell model to examine quercetin and quercetin glucoside uptake from shallot and apple homogenates. The in Vitro Digestion alone significantly decreased quercetin aglycone recovery from the shallot digestate (p 0.05). Digestion increased the Caco-2 cell uptake of shallot quercetin-4'-glucoside by 2-fold when compared to the non-digested shallot. Despite the loss of quercetin from the digested shallot, the bioavailability of quercetin aglycone to the Caco-2 cells was the same in both the digested and non-digested shallot. Treatment with lactase increased quercetin recovery from the shallot digestate nearly 10-fold and decreased quercetin-4'-glucoside recovery by more than 100-fold (p < 0.05), but had no effect on quercetin recovery from apple digestates. Lactase treatment also increased shallot quercetin bioavailability to the Caco-2 cells approximately 14-fold, and decreased shallot quercetin-4'-glucoside bioavailability 23-fold (p < 0.05). These Caco-2 cells had lactase activity similar to that expressed by a lactose intolerant human. The increase in quercetin uptake following treatment with lactase suggests that dietary supplementation with lactase may increase quercetin bioavailability in lactose intolerant humans. Combining the Digestion, the lactase treatment and the Caco-2 cell culture model may provide a reliable in Vitro model for examining flavonoid glucoside bioavailability from foods.
Robert Joseph Sarama - One of the best experts on this subject based on the ideXlab platform.
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development of an in Vitro Digestion method to assess carotenoid bioavailability from meals
Journal of Agricultural and Food Chemistry, 1999Co-Authors: Dean A Garrett, Mark L Failla, Robert Joseph SaramaAbstract:The objective of this study was to develop a model for assessing the bioavailability of carotenoids from meals using an in Vitro Digestion procedure. A meal was prepared using baby food carrots, spinach, and a meat, plus tomato paste. The aqueous fraction was isolated from digesta to determine the quantity of carotenoids transferred from the food to micelles. The micellarization of lutein (25−40%) exceeded (p < 0.01) that of α- and β-carotene (12−18%) and lycopene (<0.5%). Micellarization of carotenoids was not affected by elimination of the gastric phase of the digestive process. The absence of bile extract prevented the transfer of carotenoids from foods to micelles, whereas omission of pancreatin only reduced the micellarization of the carotenes. Differentiated cultures of Caco-2 human intestinal cells accumulated 28−46% of micellarized carotenoids from the medium after 6 h. These results support the usefulness of the in Vitro Digestion process as a rapid and cost-effective model for screening the bioa...
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development of an in Vitro Digestion method to assess carotenoid bioavailability from meals
Journal of Agricultural and Food Chemistry, 1999Co-Authors: Dean A Garrett, Mark L Failla, Robert Joseph SaramaAbstract:The objective of this study was to develop a model for assessing the bioavailability of carotenoids from meals using an in Vitro Digestion procedure. A meal was prepared using baby food carrots, spinach, and a meat, plus tomato paste. The aqueous fraction was isolated from digesta to determine the quantity of carotenoids transferred from the food to micelles. The micellarization of lutein (25-40%) exceeded (p < 0.01) that of alpha- and beta-carotene (12-18%) and lycopene (<0.5%). Micellarization of carotenoids was not affected by elimination of the gastric phase of the digestive process. The absence of bile extract prevented the transfer of carotenoids from foods to micelles, whereas omission of pancreatin only reduced the micellarization of the carotenes. Differentiated cultures of Caco-2 human intestinal cells accumulated 28-46% of micellarized carotenoids from the medium after 6 h. These results support the usefulness of the in Vitro Digestion process as a rapid and cost-effective model for screening the bioavailability of carotenoids from meals.
Mark L Failla - One of the best experts on this subject based on the ideXlab platform.
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comparison of two static in Vitro Digestion methods for screening the bioaccessibility of carotenoids in fruits vegetables and animal products
Journal of Agricultural and Food Chemistry, 2017Co-Authors: Daniele Rodrigues, Chureeporn Chitchumroonchokchai, Lilian Regina Barros Mariutti, Adriana Zerlotti Mercadante, Mark L FaillaAbstract:in Vitro Digestion methods are routinely used to assess the bioaccessibility of carotenoids and other dietary lipophilic compounds. Here, we compared the recovery of carotenoids and their efficiency of micellarization in digested fruits, vegetables, egg yolk, and salmon and also in mixed-vegetable salads with and without either egg yolk or salmon using the static inFOGEST method22 and the procedure of Failla et al.16 Carotenoid stability during the simulated Digestion was ≥70%. The efficiencies of the partitioning of carotenoids into mixed micelles were similar when individual plant foods and salad meals were digested using the two static methods. Furthermore, the addition of cooked egg or salmon to vegetable salads increased the bioaccessibility of some carotenoids. Our findings showed that the two methods of in Vitro Digestion generated similar estimates of carotenoid retention and bioaccessibility for diverse foods.
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development of an in Vitro Digestion method to assess carotenoid bioavailability from meals
Journal of Agricultural and Food Chemistry, 1999Co-Authors: Dean A Garrett, Mark L Failla, Robert Joseph SaramaAbstract:The objective of this study was to develop a model for assessing the bioavailability of carotenoids from meals using an in Vitro Digestion procedure. A meal was prepared using baby food carrots, spinach, and a meat, plus tomato paste. The aqueous fraction was isolated from digesta to determine the quantity of carotenoids transferred from the food to micelles. The micellarization of lutein (25−40%) exceeded (p < 0.01) that of α- and β-carotene (12−18%) and lycopene (<0.5%). Micellarization of carotenoids was not affected by elimination of the gastric phase of the digestive process. The absence of bile extract prevented the transfer of carotenoids from foods to micelles, whereas omission of pancreatin only reduced the micellarization of the carotenes. Differentiated cultures of Caco-2 human intestinal cells accumulated 28−46% of micellarized carotenoids from the medium after 6 h. These results support the usefulness of the in Vitro Digestion process as a rapid and cost-effective model for screening the bioa...
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development of an in Vitro Digestion method to assess carotenoid bioavailability from meals
Journal of Agricultural and Food Chemistry, 1999Co-Authors: Dean A Garrett, Mark L Failla, Robert Joseph SaramaAbstract:The objective of this study was to develop a model for assessing the bioavailability of carotenoids from meals using an in Vitro Digestion procedure. A meal was prepared using baby food carrots, spinach, and a meat, plus tomato paste. The aqueous fraction was isolated from digesta to determine the quantity of carotenoids transferred from the food to micelles. The micellarization of lutein (25-40%) exceeded (p < 0.01) that of alpha- and beta-carotene (12-18%) and lycopene (<0.5%). Micellarization of carotenoids was not affected by elimination of the gastric phase of the digestive process. The absence of bile extract prevented the transfer of carotenoids from foods to micelles, whereas omission of pancreatin only reduced the micellarization of the carotenes. Differentiated cultures of Caco-2 human intestinal cells accumulated 28-46% of micellarized carotenoids from the medium after 6 h. These results support the usefulness of the in Vitro Digestion process as a rapid and cost-effective model for screening the bioavailability of carotenoids from meals.
M J Amiot - One of the best experts on this subject based on the ideXlab platform.
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β cryptoxanthin from citrus juices assessment of bioaccessibility using an in Vitro Digestion caco 2 cell culture model
British Journal of Nutrition, 2007Co-Authors: Claudie Dhuiquemayer, Patrick Borel, Emmanuelle Reboul, Bertrand Caporiccio, Pierre Besancon, M J AmiotAbstract:Beta-Cryptoxanthin (beta-CX), a provitaminic carotenoid of potential interest for health, is found principally in Citrus fruit in both free and esterified forms. Little is known about the intestinal absorption of beta-CX especially with regard to the esterified forms. The aim of this study was to evaluate the absorption of free and esterified beta-CX using simulated Digestion coupled with the Caco-2 model. Bioaccessibility was investigated by measuring the transfer of carotenoids from different citrus juices into micelles using an in Vitro Digestion system. Then, carotenoid uptake was evaluated by adding carotenoid-rich micelles (from the in Vitro Digestion) or synthetic micelles (made from synthetic lipids and carotenoids purified from citrus juice) to human intestinal cells (Caco-2 TC7 clone). Our results showed that beta-cryptoxanthin esters (beta-CXE) were partially hydrolysed during the in Vitro Digestion. The bioaccessibility of free beta-CX measured was significantly higher (40 (SD 1.05) %) than that of beta-carotene (30 (SD 1.9) %) and beta-CXE (16 (SD 1.5) %). in the same way, the incorporation of free beta-CX (27 (SD 1.01) %) into synthetic micelles exceeded (P<0.05) that of beta-carotene (10 (SD 0.7) %) and beta-CXE (8.8 (SD 0.4) %). in the case of micelles from in Vitro Digestion, the uptake of beta-carotene, free beta-CX and beta-CXE forms by Caco-2 cells was 14.3 (SD 1.8), 3.9 (SD 1.3), and 0.7 (SD 0.08) % respectively. These results showed a preferential uptake by Caco-2 cells of beta-carotene and free beta-CX compared with the two esters of beta-CX.
