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Extending in vitro digestion models to specific human populations: Perspectives, practical tools and bio-relevant information

2016-11-9Journal article Open access
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dc.contributor.authorCarmit Shani-Levi, Carmit
dc.contributor.authorAlvito, Paula
dc.contributor.authorAndres, Ana
dc.contributor.authorAssunção, Ricardo
dc.contributor.authorBarbera, Reyes
dc.contributor.authorStephanie, Blanquet-Diot
dc.contributor.authorDupont, Didier
dc.contributor.authorMartins, Carla
dc.contributor.authorMenard, Olivia
dc.contributor.authorLesmes, Uri
dc.date.accessioned2017-03-03T15:55:30Z
dc.date.available2017-03-03T15:55:30Z
dc.date.issued2016-11-9
dc.descriptionReviewpt_PT
dc.description.abstractBackground: In vitro digestion models show great promise in facilitating the rationale design of foods. This paper provides a look into the current state of the art and outlines possible future paths for developments of digestion models recreating the diverse physiological conditions of specific groups of the human population. Scope and approach: Based on a collective effort of experts, this paper outlines considerations and parameters needed for development of new in vitro digestion models, e.g. gastric pH, enzymatic activities, gastric emptying rate and more. These and other parameters are detrimental to the adequate development of in vitro models that enable deeper insight into matters of food luminal breakdown as well as nutrient and nutraceutical bioaccessibility. Subsequently, we present an overview of some new and emerging in vitro digestion models mirroring the gastro-intestinal conditions of infants, the elderly and patients of cystic fibrosis or gastric bypass surgery. Key findings and conclusions: This paper calls for synchronization, harmonization and validation of potential developments in in vitro digestion models that would greatly facilitate manufacturing of foods tailored or even personalized, to a certain extent, to various strata of the human population.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationTrends Food Sci Tech. 2017 Feb;60:52-63. Epub 2016 Nov 9. Special issues from the 29th EFFoST International Conferencept_PT
dc.identifier.doi10.1016/j.tifs.2016.10.017pt_PT
dc.identifier.issn0924-2244
dc.identifier.urihttp://hdl.handle.net/10400.18/4451
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relation.publisherversionhttp://www.sciencedirect.com/science/article/pii/S0924224416302217pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/pt_PT
dc.subjectSegurança Alimentarpt_PT
dc.subjectAvaliação de Riscopt_PT
dc.subjectToxicoligiapt_PT
dc.subjectSaúde Humanapt_PT
dc.subjectDigestão in vitropt_PT
dc.subjectFood Digestionpt_PT
dc.subjectIn vitro Digestionpt_PT
dc.subjectGastricpt_PT
dc.subjectInfantspt_PT
dc.subjectElderlypt_PT
dc.subjectGastro-intestinal disorderspt_PT
dc.titleExtending in vitro digestion models to specific human populations: Perspectives, practical tools and bio-relevant informationpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage63pt_PT
oaire.citation.startPage52pt_PT
oaire.citation.titleTrends in Food Science & Technologypt_PT
oaire.citation.volume60pt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT

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