Nutriomic Analysis of Fresh and Processed Fruit Products. 2. During in Vitro Simultaneous Molecular Passages Using Caco-2 Cell Monolayers

Abstract

Many studies have used Caco-2 cell monolayers as human intestinal absorption models. However, only a few studied digested foods, instead of pure standard compounds. Moreover, beneficial and nutritional molecules (nutriome) have not been investigated simultaneously. The present study explored nutriome passages from digest solution of fresh, dried, and juiced tomato, mango, and papaya using Caco-2 cell monolayers in apical-->basolateral directions. A validation method using complementary TEER and P(app) values or internal standard caffeine is recommended because physiologically passive diffusion is unlikely to happen. Sugars were transported into basolateral sides, resulting in potential glucose equivalent bioavailability of 2.26-75 mg h(-1)/100 g (WB). Using sugar passage rates (DB) of juices as 100% references, the rate order was tomato (49.8% dried; 89.5% fresh) > mango (56.8% dried; 22.8% fresh) > papaya (18.7% dried; 36.7% fresh). Major indications that phytochemical absorption does not occur in the small intestine were obtained from the bioassay condition selected. Apical organic acid levels decreased, which occasionally were transported into basolateral sides, whereas the disappearances of apical carotenoids and phenolics were not. Pectin substances were predicted to be responsible for the disappearances of bioactive compounds in those pectin-rich fruits. Further investigations on the role of pectin substances in intestinal passages are recommended.

Organic acid bioavailability from banana and sweet potato using an in vitro digestion and Caco-2 cell model

“…Transport study of organic acids by Caco-2 cells It is established from the literature that an acceptable TEER value for Caco-2 cell monolayers should be from 200 to 1,000 ohm/cm 2 [34]. Others studies have considered that acceptable TEER values for bioassays were[400 ohm/cm 2 [25,35]. Lower values indicate that tight junctions between cells are not developed enough or are damaged such that some small molecules could pass via a paracellular route to the basolateral chamber.…”

“…The authors found some citric and malic acids in the basolateral chamber, which is not the case in the present study. This could be explained by the fact that the cells may metabolically consume different organic acids depending on other components released from the relevant fruit or vegetable [35].…”

Challenges and Directions in Zoo and Aquarium Food Presentation Research: A Review

“…Many food preparation methods act as a source of contamination. For example, chopping of food can result in contamination of food if the equipment and surfaces are not sufficiently clean between meal preparations [44][45][46]. Chopping breaks down cell walls, releasing cell proteins for use by microbes [40].…”

“…Some food presentation methods may also increase the chances of food contamination. For example, providing food in a scattered or buried format, particularly when food particles are chopped, will increase the likelihood that dirt and bacteria are consumed by the animal [45]. Similarly, impaling food items onto exhibit furnishings is likely to drive microbes into the food item and could increase chances of contamination.…”

Higher doses of ascorbic acid may have the potential to promote nutrient deliveryviaintestinal paracellular absorption

“…Increased paracellular permeability, via the modulation of tight junctions, has been reported after consumption of a meal especially in the presence of glucose[ 47 ] and alanine[ 48 ]. Using Caco 2 models, food components such as plant extracts[ 49 - 51 ] and isolated food components[ 52 - 54 ] have been shown to increase paracellular permeability with a the resultant flux in macromolecules, such as mannitol[ 51 , 55 , 56 ]. These authors, including Kosińska et al [ 57 ], postulated that food components could be safe alternatives to reversibly ‘open’ tight junctions in order to enhance the absorption of molecules of interest.…”