Nutrikinetic studies of food bioactive compounds: fromin vitrotoin vivoapproaches

Abstract

Poor absorption is an important cause of costly late-stage failures in functional food development, and therefore, it has become widely appreciated that pharmacokinetic parameters should be considered as early as possible in the functional food development process. In many cases, the molecular structure of bioactive ingredients is known, but information is lacking on how they interact with other food components, what their fate is upon consumption, what they do in the body and what their target site is. This information is of major importance, as the biological effects of food bioactive compounds (CBAs) are ultimately determined by their bioavailability and their temporal and spatial distribution in the body. In this chapter, we propose the phases to perform nutrikinetic studies of food CBAs from the simplest in vitro assays, applicable in early stages of the development of a functional food, to human intervention studies, which are required by the European Food Safety Authority and are aimed to establish the dose-exposure relationship (pharmacokinetic studies) and at last the exposure-response relationship (pharmacodynamic studies).

Food processing strategies to enhance phenolic compounds bioaccessibility and bioavailability in plant-based foods

“…This can be simplified by the use of in vitro methodologies that emulate digestion, release and absorption of food nutrients in the gastrointestinal tract, facilitating the assessment of multiple processing conditions. In food technology research, the assessment of phenolic compounds bioaccessibility using in vitro simulated digestion is a common tool as a tentative estimation to bioavailability (Motilva et al, 2015).…”

Fermentation of Wheat Bran and Whey Permeate by Mono-Cultures of Lacticaseibacillus rhamnosus Strains and Co-culture With Yeast Enhances Bioactive Properties

“…Static in vitro gastrointestinal digestion systems can replace animal and human models for rapidly screening food and bioingredients; additionally in vitro practices are faster and less expensive than in vivo approaches, while avoiding some ethical issues (Minekus et al, 2014). In food technology, the bioaccessibility and bioavailability of phenolic acid compounds can be estimated using in vitro simulated gastrointestinal digestion (Motilva et al, 2015;Zeng et al, 2016). However, little information has been published on these properties of bioactive compounds in ingredients obtained from fermented wheat bran subjected to in vitro gastrointestinal digestion.…”

Valorization of byproducts from tropical fruits: Extraction methodologies, applications, environmental, and economic assessment: A review (Part 1: General overview of the byproducts, traditional biorefinery practices, and possible applications)

“…Since several compounds are extracted from tropical food byproducts, multiple interactions can occur with multiple human targets upon consumption. As a consequence, the real effect might be uncertain during the metabolic process, which can result in costly late‐stage failure (Motilva, Serra, & Rubió, ).…”