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https://hdl.handle.net/11147/10415
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DC Field | Value | Language |
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dc.contributor.author | Özel Taşcı, Cansu | - |
dc.contributor.author | Pilatin, Gözde | - |
dc.contributor.author | Edeer, Özgür | - |
dc.contributor.author | Güleç, Şükrü | - |
dc.date.accessioned | 2021-01-24T18:43:07Z | - |
dc.date.available | 2021-01-24T18:43:07Z | - |
dc.date.issued | 2020 | - |
dc.identifier.issn | 0250-4685 | - |
dc.identifier.issn | 1303-829X | - |
dc.identifier.uri | https://doi.org/10.1515/tjb-2020-0082 | - |
dc.identifier.uri | https://hdl.handle.net/11147/10415 | - |
dc.identifier.uri | https://search.trdizin.gov.tr/yayin/detay/461258 | - |
dc.description.abstract | Background: Functional foods can help prevent metabolic diseases, and it is essential to evaluate functional characteristics of foods through in vitro and in vivo experimental approaches. Objective: We aimed to use the bicameral cell culture system combined with the in vitro digestion to evaluate glucose bioavailability. Materials and methods: Cake, almond paste, and pudding were modified by adding fiber and replacing sugar with sweeteners and polyols. Digestion process was modeled in test tubes. Rat enterocyte cells (IEC-6) were grown in a bicameral cell culture system to mimic the physiological characteristics of the human intestine. The glucose bioaccessibility and cellular glucose efflux were measured by glucose oxidase assay. Results and discussion: The glucose bioaccessibilities of modified foods were significantly lower (cake: 2.6 fold, almond paste: 9.2 fold, pudding 2.8 fold) than the controls. Cellular glucose effluxes also decreased in the modified cake, almond paste, and pudding by 2.2, 4, and 2 fold respectively compared to their controls. Conclusion: Our results suggest that combining in vitro enzymatic digestion with cell culture studies can be a practical way to test in vitro glucose bioaccessibility and bioavailability in functional food development. | en_US |
dc.description.sponsorship | This work was funded by a grant (TUBITAK, TEYDEP, PI: 1150065, Coordinator: O.E) from the Scientific and Technological Research Council of Turkey. The funding body (Egepak Gida ve Ambalaj Sanayi A.S., R&D Department) had no role in the design of the study, analysis, or interpretation of data. | en_US |
dc.language.iso | en | en_US |
dc.publisher | Türk Biyokimya Derneği | en_US |
dc.relation.ispartof | Turkish Journal of Biochemistry | en_US |
dc.rights | info:eu-repo/semantics/openAccess | en_US |
dc.subject | Bioavailability | en_US |
dc.subject | Functional foods | en_US |
dc.subject | Glucose bioaccessibility | en_US |
dc.subject | Glucose efflux | en_US |
dc.subject | IEC-6 cells | en_US |
dc.subject | Metabolic syndrome | en_US |
dc.title | In vitro assessment of food-derived-glucose bioaccessibility and bioavailability in bicameral cell culture system | en_US |
dc.title.alternative | Formüle edilmiş gıda özelliklerinin hücre kültürü sisteminde İn vitro olarak değerlendirilmesi | - |
dc.type | Article | en_US |
dc.institutionauthor | Özel Taşcı, Cansu | - |
dc.institutionauthor | Pilatin, Gözde | - |
dc.institutionauthor | Güleç, Şükrü | - |
dc.department | İzmir Institute of Technology. Food Engineering | en_US |
dc.identifier.volume | 45 | en_US |
dc.identifier.issue | 5 | en_US |
dc.identifier.startpage | 631 | en_US |
dc.identifier.endpage | 637 | en_US |
dc.identifier.wos | WOS:000582568000021 | en_US |
dc.identifier.scopus | 2-s2.0-85096902496 | en_US |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
dc.identifier.doi | 10.1515/tjb-2020-0082 | - |
dc.relation.doi | 10.1515/tjb-2020-0082 | en_US |
dc.coverage.doi | 10.1515/tjb-2020-0082 | en_US |
dc.identifier.trdizinid | 461258 | en_US |
dc.identifier.wosquality | Q4 | - |
dc.identifier.scopusquality | Q4 | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
item.fulltext | With Fulltext | - |
item.openairetype | Article | - |
item.languageiso639-1 | en | - |
item.cerifentitytype | Publications | - |
item.grantfulltext | open | - |
crisitem.author.dept | 03.08. Department of Food Engineering | - |
Appears in Collections: | Food Engineering / Gıda Mühendisliği Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection TR Dizin İndeksli Yayınlar / TR Dizin Indexed Publications Collection WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection |
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10.1515_tjb-2020-0082.pdf | 2.37 MB | Adobe PDF | View/Open |
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