scholarly journals Novel egg white–based 3-D cell culture system

BioTechniques ◽  
2008 ◽  
Vol 45 (2) ◽  
pp. 165-171 ◽  
Author(s):  
Benny Abraham Kaipparettu ◽  
Isere Kuiatse ◽  
Bonita Tak-Yee Chan ◽  
Meju Benny Kaipparettu ◽  
Adrian V. Lee ◽  
...  
2016 ◽  
Vol 107 (12) ◽  
pp. 1858-1866 ◽  
Author(s):  
Ayako Aihara ◽  
Natsuki Abe ◽  
Koichiro Saruhashi ◽  
Tatsuro Kanaki ◽  
Taito Nishino

2016 ◽  
Vol 68 (5) ◽  
pp. 1813-1825 ◽  
Author(s):  
Petra H. Jakob ◽  
Jessica Kehrer ◽  
Peter Flood ◽  
Catharina Wiegel ◽  
Uta Haselmann ◽  
...  

2021 ◽  
Author(s):  
Gayathri Visakan ◽  
Jingtan Su ◽  
Janet Moradian-Oldak

Author(s):  
Yin Wang ◽  
Mark L. Day ◽  
Diane M. Simeone ◽  
Phillip L. Palmbos

Endocrinology ◽  
1985 ◽  
Vol 116 (1) ◽  
pp. 398-405 ◽  
Author(s):  
MICHEL M. SANDERS ◽  
G. STANLEY MCKNIGHT

2009 ◽  
Author(s):  
BA Kaipparettu ◽  
I Kuiatse ◽  
B Tak-Yee Chan ◽  
MB Kaipparettu ◽  
AV Lee ◽  
...  

2020 ◽  
Vol 45 (5) ◽  
pp. 631-637
Author(s):  
Cansu Ozel-Tasci ◽  
Gozde Pilatin ◽  
Ozgur Edeer ◽  
Sukru Gulec

AbstractBackgroundFunctional foods can help prevent metabolic diseases, and it is essential to evaluate functional characteristics of foods through in vitro and in vivo experimental approaches.ObjectiveWe aimed to use the bicameral cell culture system combined with the in vitro digestion to evaluate glucose bioavailability.Materials and methodsCake, almond paste, and pudding were modified by adding fiber and replacing sugar with sweeteners and polyols. Digestion process was modeled in test tubes. Rat enterocyte cells (IEC-6) were grown in a bicameral cell culture system to mimic the physiological characteristics of the human intestine. The glucose bioaccessibility and cellular glucose efflux were measured by glucose oxidase assay.Results and discussionThe glucose bioaccessibilities of modified foods were significantly lower (cake: 2.6 fold, almond paste: 9.2 fold, pudding 2.8 fold) than the controls. Cellular glucose effluxes also decreased in the modified cake, almond paste, and pudding by 2.2, 4, and 2 fold respectively compared to their controls.ConclusionOur results suggest that combining in vitro enzymatic digestion with cell culture studies can be a practical way to test in vitro glucose bioaccessibility and bioavailability in functional food development.


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