Validation of in vitro bioaccessibility assays — a key aspect in the rational design of functional foods towards tailored bioavailability. (June 2021)

• Record Type: Journal Article
• Authors: Wu, Peng; Chen, Xiao Dong
• Is Part Of: Current opinion in food science. Volume 39(2021)
• Page Start: 160
• Page End: 170
• Publication Date: 2021-06
• Subjects: Food -- Microbiology -- Periodicals; Food -- Analysis -- Periodicals; Food -- Biotechnology -- Periodicals; Food -- Periodicals; Food -- Research -- Periodicals; Nutrition -- Periodicals; Food -- Biotechnology; Food -- Microbiology; Food -- Analysis; Food; Food -- Research; Nutrition; Food Technology -- Periodicals; Food Analysis -- Periodicals; Food Microbiology -- Periodicals; Periodicals; Electronic journals; 641.3
• DOI: 10.1016/j.cofs.2021.03.002
• Languages: English
• ISSNs: 2214-7993

Abstract

Graphical abstract: Abstract : Measuring bioaccessibility before implementation of a fortification program are critical to fulfill the health benefits that the fortified food products are designed for. A number of in vitro approaches have been emerged and employed for assessing bioaccessibility of bioactive compounds or nutrients within the simulated human gastrointestinal tract (GIT). However, most of them developed so far have not been fully validated against in vivo studies on humans or animals mainly due to limitations in the availability of relevant in vivo data. This paper provides an overview of the most recent works on the assessments of bioaccessibility using in vitro approaches, as well as the current status of validation of typical static and dynamic GIT systems. In particular, some considerations and recommendations for the in vitro – in vivo validation are proposed, in order to show the way forward for the development of more physiologically relevant in vitro methods to predict bioaccessibility and even bioavailability.