Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/10415
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dc.contributor.authorÖzel Taşcı, Cansu-
dc.contributor.authorPilatin, Gözde-
dc.contributor.authorEdeer, Özgür-
dc.contributor.authorGüleç, Şükrü-
dc.date.accessioned2021-01-24T18:43:07Z-
dc.date.available2021-01-24T18:43:07Z-
dc.date.issued2020-
dc.identifier.issn0250-4685-
dc.identifier.issn1303-829X-
dc.identifier.urihttps://doi.org/10.1515/tjb-2020-0082-
dc.identifier.urihttps://hdl.handle.net/11147/10415-
dc.identifier.urihttps://search.trdizin.gov.tr/yayin/detay/461258-
dc.description.abstractBackground: 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.sponsorshipThis 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.isoenen_US
dc.publisherTürk Biyokimya Derneğien_US
dc.relation.ispartofTurkish Journal of Biochemistryen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectBioavailabilityen_US
dc.subjectFunctional foodsen_US
dc.subjectGlucose bioaccessibilityen_US
dc.subjectGlucose effluxen_US
dc.subjectIEC-6 cellsen_US
dc.subjectMetabolic syndromeen_US
dc.titleIn vitro assessment of food-derived-glucose bioaccessibility and bioavailability in bicameral cell culture systemen_US
dc.title.alternativeFormüle edilmiş gıda özelliklerinin hücre kültürü sisteminde İn vitro olarak değerlendirilmesi-
dc.typeArticleen_US
dc.institutionauthorÖzel Taşcı, Cansu-
dc.institutionauthorPilatin, Gözde-
dc.institutionauthorGüleç, Şükrü-
dc.departmentİzmir Institute of Technology. Food Engineeringen_US
dc.identifier.volume45en_US
dc.identifier.issue5en_US
dc.identifier.startpage631en_US
dc.identifier.endpage637en_US
dc.identifier.wosWOS:000582568000021en_US
dc.identifier.scopus2-s2.0-85096902496en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.doi10.1515/tjb-2020-0082-
dc.relation.doi10.1515/tjb-2020-0082en_US
dc.coverage.doi10.1515/tjb-2020-0082en_US
dc.identifier.trdizinid461258en_US
dc.identifier.wosqualityQ4-
dc.identifier.scopusqualityQ4-
item.languageiso639-1en-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.cerifentitytypePublications-
item.grantfulltextopen-
item.fulltextWith Fulltext-
item.openairetypeArticle-
crisitem.author.dept03.08. 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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