Coupling in vitro food digestion with in vitro epithelial absorption; recommendations for biocompatibility

Kondrashina, Alina; Arranz Gutiérrez, Elena María; Cilla Tatay, Antonio; Faria, Miguel A.; Santos-Hernández, Marta; Miralles Buraglia, Beatriz; Hashemi, Negin; Rasmussen, Martin Krøyer; Young, Jette F.; Barberá Sáez, Reyes; Mamone, Gianfranco; Tomás-Cobos, Lidia; Bastiaan-Net, Shanna; Corredig, Milena; Giblin, Linda

doi:10.1080/10408398.2023.2214628

Coupling in vitro food digestion with in vitro epithelial absorption; recommendations for biocompatibility

Kondrashina, Alina ²
Arranz Gutiérrez, Elena María ³
Cilla Tatay, Antonio ⁵
Faria, Miguel A. ⁹
Santos-Hernández, Marta ⁴
Miralles Buraglia, Beatriz ¹⁰
Hashemi, Negin ¹
Rasmussen, Martin Krøyer ¹
Young, Jette F. ¹
Barberá Sáez, Reyes ⁵
Mamone, Gianfranco ⁸
Tomás-Cobos, Lidia ¹¹
Bastiaan-Net, Shanna ⁷
Corredig, Milena ¹
Giblin, Linda ⁶

1 Department of Food Science, Aarhus University, Agro Food Park 48, Aarhus, Denmark
2 Global Research and Technology Centre, H&H Group, H&H Research, Fermoy, Ireland
3 Department of Nutrition and Food Science, Faculty of Pharmacy, Complutense University of Madrid (UCM), Madrid, Spain
4 Wellcome Trust - MRC Institute of Metabolic Science, Metabolic Research Laboratories, Addenbrooke’s Hospital, Cambridge, UK
5 Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Valencia, Spain
6 Teagasc Food Research Centre, Moorepark, Fermoy, Co Cork, Ireland
7 Wageningen Food & Biobased Research, Wageningen University & Research, WG Wageningen, The Netherlands
8 Institute of Food Sciences - National Research Council, Avellino, Italy
9 LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, Porto, Portugal
10 Institute of Food Science Research CIAL (CSIC-UAM), Madrid, Spain
11 In vitro preclinical studies department, AINIA, Avenida Benjamín Franklin 5-11, Parque Tecnológico de Valencia, Paterna, Spain

Mostrar afiliaciones +

Revista:

Critical Reviews in Food Science and Nutrition

ISSN: 1040-8398, 1549-7852

Año de publicación: 2023

Páginas: 1-19

Tipo: Artículo

DOI: 10.1080/10408398.2023.2214628 GOOGLE SCHOLAR Acceso abierto editor

Otras publicaciones en: Critical Reviews in Food Science and Nutrition

Resumen

As food transits the gastrointestinal tract, food structures are disrupted and nutrients are absorbed across the gut barrier. In the past decade, great efforts have focused on the creation of a consensus gastrointestinal digestion protocol (i.e., INFOGEST method) to mimic digestion in the upper gut. However, to better determine the fate of food components, it is also critical to mimic food absorption in vitro. This is usually performed by treating polarized epithelial cells (i.e., differentiated Caco-2 monolayers) with food digesta. This food digesta contains digestive enzymes and bile salts, and if following the INFOGEST protocol, at concentrations that although physiologically relevant are harmful to cells. The lack of a harmonized protocol on how to prepare the food digesta samples for downstream Caco-2 studies creates challenges in comparing inter laboratory results. This article aims to critically review the current detoxification practices, highlight potential routes and their limitations, and recommend common approaches to ensure food digesta is biocompatible with Caco-2 monolayers. Our ultimate aim is to agree a harmonized consensus protocol or framework for in vitro studies focused on the absorption of food components across the intestinal barrier.

€ Ver financiación

Información de financiación

Financiadores

Science Foundation Ireland

Referencias bibliográficas

10.3390/foods12061307
10.3746/pnf.2020.25.3.272
10.1080/10717544.2022.2086937
10.1111/j.1476-5381.2011.01589.x
10.1016/j.ijpharm.2015.01.028
10.1016/j.foodres.2017.03.033
10.1016/j.foodres.2023.112815
10.3390/foods10040774
10.1016/j.foodchem.2021.129019
10.1111/ijfs.14023
10.1016/j.ejps.2018.02.032
10.1039/C8FO00155C
10.1016/j.ejpb.2014.01.001
10.1016/j.ejps.2021.105737
10.1038/s41596-018-0119-1
10.1096/fj.05-5404com
10.1073/pnas.090392310
10.1080/09637486.2020.1849039
10.1242/jcs.107.1.213
10.1016/j.foodchem.2008.10.019
10.1111/ijfs.15169
10.1016/j.foodchem.2019.03.009
10.1016/j.jff.2018.08.043
10.1016/j.nutres.2014.04.010
10.1039/c5fo00454c
10.1016/j.jfca.2021.104365
10.1054/bjoc.2001.1976
10.3390/antiox9050368
10.1023/a:1023891320858
10.1016/j.foodchem.2020.127184
10.1007/s00418-017-1539-7
10.1016/j.biocel.2015.10.019
10.3389/fnut.2020.00056
10.1021/acs.jafc.5b01824
10.1016/j.lwt.2020.110780
10.3390/ijms22084275
10.2903/j.efsa.2022.7239
10.1016/j.foodchem.2020.128154
10.1016/S0308-8146(01)00291-6
10.1021/jf981324y
10.1016/j.foodres.2020.109358
10.1016/j.jconrel.2021.05.028
10.3390/nu10070912
10.1208/s12248-021-00665-y
10.1016/j.chemphyslip.2011.06.005
10.1016/0005-2760(91)90136-6
10.3389/fvets.2021.723387
10.3390/ph13120421
10.1093/jn/128.9.1555
10.1080/09637486.2020.1772205
10.1021/mp500776a
10.1038/s41598-019-47851-9
10.1016/j.jff.2021.104497
10.1007/s13228-014-0035-y
10.1592/phco.20.4.270.34882
10.1080/09637480601149640
10.1203/00006450-198808000-00012
10.1002/(SICI)1520-6017(200001)89:1 < 63::AID-JPS7 > 3.0.CO;2-6
10.1136/gut.30.12.1667
10.1042/bj2840595
10.1371/journal.pone.0192964
10.1021/acs.jafc.0c03732
10.1038/nprot.2007.303
10.1038/s41598-019-50360-4
10.1016/j.fct.2016.04.003
10.1016/s0378-5173(01)00897-3
10.1271/bbb.80538
10.1111/jphp.13111
10.1016/j.foodres.2020.109317
10.1021/jf010106t
10.1111/1471-0307.12507
10.1002/mnfr.201600455
10.1007/s11095-017-2327-8
10.1371/journal.pone.0207090
10.1002/glia.20186
10.1016/j.foodchem.2008.11.087
10.1039/d1fo00519g
10.1039/c6fo01411a
10.1016/j.fbp.2021.09.015
10.1007/978-3-319-16104-4_10
10.1021/acs.jafc.2c04238
10.1016/j.foodres.2019.05.022
10.1039/D0FO01981J
10.1016/j.foodchem.2022.132305
10.1016/j.foodres.2022.112326
10.3748/wjg.v9.i11.2474
10.1016/j.tiv.2017.06.018
10.1186/1476-511X-12-48
10.1016/j.chemosphere.2016.06.088
10.1016/j.foodchem.2017.07.145
10.1039/D3FO00535F
10.1002/mnfr.200700503
10.1039/C3FO60702J
10.1016/j.foodchem.2020.128424
10.1016/j.foodres.2020.109948
10.1111/j.1365-2621.2010.02285.x
10.1016/j.xphs.2015.10.030
10.1016/j.ijpharm.2022.122004
10.1080/03639040500465991
10.1021/jf047977y
10.1016/j.foodres.2020.109691
10.1016/j.foodchem.2013.01.063
10.1016/j.idairyj.2021.105046
10.1007/s00441-020-03316-4
10.1016/j.idairyj.2007.09.006
10.1021/bi00334a014
Roche Diagnostics GmbH. 2020. Pefabloc® SC PLUS 4-(2-Aminoethyl)-benzenesulfonyl fluoride hydrochloride. Product Information Sheet, 11873601001, Version 09, Nov. 2020. Accessed May 2023.
10.1016/j.jff.2018.03.009
10.1007/s10565-005-0085-6
10.1016/j.foodchem.2018.01.047
10.1016/j.foodchem.2020.127188
10.1039/D1FO00641J
10.1039/c9fo03009c
10.1016/j.foodchem.2015.05.006
10.1016/j.foodchem.2022.134720
10.1016/s0005-2760(98)00068-x
10.3978/j.issn.2305-5839.2015.04.25
10.1002/mnfr.202200132
10.1016/j.tiv.2012.11.018
10.1038/s41598-020-80540-6
10.1021/cb200292c
10.1016/j.foodchem.2015.05.050
10.1016/j.foodres.2022.111238
10.1097/00005176-199302000-00010
10.1016/j.ejps.2014.11.010
10.1021/acs.jafc.0c00321
10.1152/ajpgi.00069.2012
10.1371/journal.pone.0079643
10.3390/nu12082483