In Vitro Models for Studying Secondary Plant Metabolite Digestion and Bioaccessibility
Artikel i vetenskaplig tidskrift, 2014

There is an increased interest in secondary plant metabolites, such as polyphenols and carotenoids, due to their proposed health benefits. Much attention has focused on their bioavailability, a prerequisite for further physiological functions. As human studies are time consuming, costly, and restricted by ethical concerns, in vitro models for investigating the effects of digestion on these compounds have been developed and employed to predict their release from the food matrix, bioaccessibility, and assess changes in their profiles prior to absorption. Most typically, models simulate digestion in the oral cavity, the stomach, the small intestine, and, occasionally, the large intestine. A plethora of models have been reported, the choice mostly driven by the type of phytochemical studied, whether the purpose is screening or studying under close physiological conditions, and the availability of the model systems. Unfortunately, the diversity of model conditions has hampered the ability to compare results across different studies. For example, there is substantial variability in the time of digestion, concentrations of salts, enzymes, and bile acids used, pH, the inclusion of various digestion stages; and whether chosen conditions are static (with fixed concentrations of enzymes, bile salts, digesta, and so on) or dynamic (varying concentrations of these constituents). This review presents an overview of models that have been employed to study the digestion of both lipophilic and hydrophilic phytochemicals, comparing digestive conditions in vitro and in vivo and, finally, suggests a set of parameters for static models that resemble physiological conditions.

carotenoids

phytochemicals

gastrointestinal digestion

in vitro models

polyphenols

bioacessibility

Författare

Marie Alminger

Chalmers, Kemi- och bioteknik, Livsvetenskaper, Livsmedelsvetenskap

A. M. Aura

Teknologian Tutkimuskeskus (VTT)

T. Bohn

Centre De Recherche Public De La Sante

C. Dufour

Institut national de la recherche agronomique (INRA)

S. N. El

Ege Universitesi

A. Gomes

Universidade NOVA de Lisboa

S. Karakaya

Ege Universitesi

M. C. Martinez-Cuesta

Instituto de Investigación en Ciencias de la Alimentación CIAL (CSIC-UAM)

G. J. McDougall

The James Hutton Institute

T. Requena

Instituto de Investigación en Ciencias de la Alimentación CIAL (CSIC-UAM)

C. N. Santos

Universidade NOVA de Lisboa

Comprehensive Reviews in Food Science and Food Safety

1541-4337 (ISSN)

Vol. 13 413-436

Ämneskategorier

Livsmedelsvetenskap

Livsmedelsteknik

Styrkeområden

Livsvetenskaper och teknik

DOI

10.1111/1541-4337.12081