Table of contents

  1. Front Matter
    Pages i-xvii
  2. Gastrointestinal Digestion Models, General Introduction

    1. Front Matter
      Pages 1-2
    2. Amparo Alegría, Guadalupe Garcia-Llatas, Antonio Cilla
      Pages 3-12 Open Access
    3. Alan Mackie, Neil Rigby
      Pages 13-22 Open Access
    4. Alan Mackie, Neil Rigby, Adam Macierzanka, Balazs Bajka
      Pages 23-31 Open Access
    5. Eva C. Thuenemann
      Pages 33-36 Open Access
    6. Mans Minekus
      Pages 37-46 Open Access
    7. Eva C. Thuenemann, Giuseppina Mandalari, Gillian T. Rich, Richard M. Faulks
      Pages 47-59 Open Access
    8. Maria J. Ferrua, R. Paul Singh
      Pages 61-71 Open Access
    9. Olivia Ménard, Daniel Picque, Didier Dupont
      Pages 73-81 Open Access
  3. General Introduction to Cells, Cell Lines and Cell Culture

    1. Front Matter
      Pages 83-93
    2. Tor Lea
      Pages 95-102 Open Access
    3. Tor Lea
      Pages 103-111 Open Access
    4. Daniel Martínez-Maqueda, Beatriz Miralles, Isidra Recio
      Pages 113-124 Open Access
    5. Hans Vergauwen
      Pages 125-134 Open Access
    6. Charlotte R. Kleiveland
      Pages 135-140 Open Access
  4. Innate and Adaptive Immune Cells: General Introduction

    1. Front Matter
      Pages 141-145
    2. Wasaporn Chanput, Vera Peters, Harry Wichers
      Pages 147-159 Open Access
    3. Charlotte R. Kleiveland
      Pages 161-167 Open Access
    4. Daniel Lozano-Ojalvo, Rosina López-Fandiño, Iván López-Expósito
      Pages 169-180 Open Access

About this book

Introduction

This book describes in vitro and ex vivo models that can be employed to investigate effects of digested food products on the GIT, or specific components thereof. Many such models exist and include, for example, those used to study digestion and fermentation in the small and large intestine, to investigate absorption (e.g. Ussing chamber, epithelial cell systems), and to research the immune and enteroendocrine responses (e.g. macrophages, dendritic cells, co-cultures). In each case, these respective assays and models are discussed, and tips and tricks concerning their proper use are given. The Impact of Food Bioactives on Health: In Vitro and Ex Vivo Models is an asset to researchers wishing to study the health benefits of their foods and food bioactives of interest. The book highlights which in vitro/ex vivo assays are of greatest relevance to their goals, what sort of outputs/data can be generated, and highlights the strengths and weaknesses of the various assays. It is also an important resource for under-graduate students in the ‘food and health’ arena.

Keywords

Assays Ex vivo Health In vitro food bioactive

Editors and affiliations

  • Kitty Verhoeckx
    • 1
  • Paul Cotter
    • 2
  • Iván López-Expósito
    • 3
  • Charlotte Kleiveland
    • 4
  • Tor Lea
    • 5
  • Alan Mackie
    • 6
  • Teresa Requena
    • 7
  • Dominika Swiatecka
    • 8
  • Harry Wichers
    • 9
  1. 1.TNOZeistThe Netherlands
  2. 2.CorkIreland
  3. 3.Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM)MadridSpain
  4. 4.Norwegian University of Life SciencesAsNorway
  5. 5.Norwegian University of Life SciencesAsNorway
  6. 6.Institute of Food Research Norwich Research ParkNorwichUnited Kingdom
  7. 7.Universidad Autonoma de MadridMadridSpain
  8. 8.Polish Academy of SciencesOlsztynPoland
  9. 9.Wageningen UniversityWageningenThe Netherlands

Bibliographic information

  • DOI https://doi.org/10.1007/978-3-319-16104-4
  • Copyright Information The Editor(s) (if applicable) and the Author(s) 2015
  • Publisher Name Springer, Cham
  • eBook Packages Biomedical and Life Sciences
  • Print ISBN 978-3-319-15791-7
  • Online ISBN 978-3-319-16104-4
  • About this book