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  • Book
  • Open Access
  • © 2015

The Impact of Food Bioactives on Health

in vitro and ex vivo models

Editors:

  1. Kitty Verhoeckx

    1. TNO, Zeist, The Netherlands

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  2. Paul Cotter

    1. Cork, Ireland

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  3. Iván López-Expósito

    1. Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Madrid, Spain

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  4. Charlotte Kleiveland

    1. Norwegian University of Life Sciences, As, Norway

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  5. Tor Lea

    1. Norwegian University of Life Sciences, As, Norway

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  6. Alan Mackie

    1. Institute of Food Research Norwich Research Park, Norwich, United Kingdom

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  7. Teresa Requena

    1. Universidad Autonoma de Madrid, Madrid, Spain

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  8. Dominika Swiatecka

    1. Polish Academy of Sciences, Olsztyn, Poland

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  9. Harry Wichers

    1. Wageningen University, Wageningen, The Netherlands

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  • Important contribution to "food and health" research

  • Highlights the strengths and weaknesses of various assays

  • Covers what outputs/data can be generated

  • Includes supplementary material: sn.pub/extras

Sections

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Table of contents (28 chapters)

  1. Innate and Adaptive Immune Cells: General Introduction

    1. Dendritic Cells

      • Maud Plantinga, Colin de Haar, Stefan Nierkens
      Pages 181-196Open Access

    2. Co-culture Caco-2/Immune Cells

      • Charlotte R. Kleiveland
      Pages 197-205Open Access

  2. Enteroendocrine Cell Models: General Introduction

    1. Front Matter

      Pages 207-210
      PDF

    2. STC-1 Cells

      • Triona McCarthy, Brian D. Green, Danielle Calderwood, Anna Gillespie, John F. Cryan, Linda Giblin
      Pages 211-220Open Access

    3. NCI-H716 Cells

      • Jeffrey Gagnon, Patricia L. Brubaker
      Pages 221-228Open Access

    4. Murine GLUTag Cells

      • Manuel Gil-Lozano, Patricia L. Brubaker
      Pages 229-238Open Access

  3. In Vitro Intestinal Tissue Models: General Introduction

    1. Front Matter

      Pages 239-244
      PDF

    2. Intestinal Crypt Organoids as Experimental Models

      • Sabina Lukovac, Guus Roeselers
      Pages 245-253Open Access

    3. Porcine Ex Vivo Intestinal Segment Model

      • D. Ripken, H. F. J. Hendriks
      Pages 255-262Open Access

    4. Ussing Chamber

      • Joost Westerhout, Heleen Wortelboer, Kitty Verhoeckx
      Pages 263-273Open Access

  4. In Vitro Fermentation Models: General Introduction

    1. Front Matter

      Pages 275-279
      PDF

    2. One Compartment Fermentation Model

      • Anna-Marja Aura, Johanna Maukonen
      Pages 281-292Open Access

    3. The TNO In Vitro Model of the Colon (TIM-2)

      • Koen Venema
      Pages 293-304Open Access

    4. The Simulator of the Human Intestinal Microbial Ecosystem (SHIME®)

      • Tom Van de Wiele, Pieter Van den Abbeele, Wendy Ossieur, Sam Possemiers, Massimo Marzorati
      Pages 305-317Open Access

    5. The Computer-Controlled Multicompartmental Dynamic Model of the Gastrointestinal System SIMGI

      • Elvira Barroso, Carolina Cueva, Carmen Peláez, M. Carmen Martínez-Cuesta, Teresa Requena
      Pages 319-327Open Access

  5. Back Matter

    Pages 329-338
    PDF
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About this book

“Infogest” (Improving Health Properties of Food by Sharing our Knowledge on the Digestive Process) is an EU COST action/network in the domain of Food and Agriculture that will last for 4 years from April 4, 2011. Infogest aims at building an open international network of institutes undertaking multidisciplinary basic research on food digestion gathering scientists from different origins (food scientists, gut physiologists, nutritionists…). The network gathers 70 partners from academia, corresponding to a total of 29 countries. The three main scientific goals are: Identify the beneficial food components released in the gut during digestion; Support the effect of beneficial food components on human health; Promote harmonization of currently used digestion models Infogest meetings highlighted the need for a publication that would provide researchers with an insight into the advantages and disadvantages associated with the use of respective in vitro and ex vivo assays to evaluate the effects of foods and food bioactives on health. Such assays are particularly important in situations where a large number of foods/bioactives need to be screened rapidly and in a cost effective manner in order to ultimately identify lead foods/bioactives that can be the subject of in vivo assays. The book is an asset to researchers wishing to study the health benefits of their foods and food bioactives of interest and highlights which in vitro/ex vivo assays are of greatest relevance to their goals, what sort of outputs/data can be generated and, as noted above, highlight the strengths and weaknesses of the various assays. It is also an important resource for undergraduate students in the ‘food and health’ arena.
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Keywords

  • Assays
  • Ex vivo
  • Health
  • In vitro
  • food bioactive
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Editors and Affiliations

  • TNO, Zeist, The Netherlands

    Kitty Verhoeckx

  • Cork, Ireland

    Paul Cotter

  • Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Madrid, Spain

    Iván López-Expósito

  • Norwegian University of Life Sciences, As, Norway

    Charlotte Kleiveland, Tor Lea

  • Institute of Food Research Norwich Research Park, Norwich, United Kingdom

    Alan Mackie

  • Universidad Autonoma de Madrid, Madrid, Spain

    Teresa Requena

  • Polish Academy of Sciences, Olsztyn, Poland

    Dominika Swiatecka

  • Wageningen University, Wageningen, The Netherlands

    Harry Wichers

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Bibliographic Information

  • Book Title: The Impact of Food Bioactives on Health

  • Book Subtitle: in vitro and ex vivo models

  • Editors: Kitty Verhoeckx, Paul Cotter, Iván López-Expósito, Charlotte Kleiveland, Tor Lea, Alan Mackie, Teresa Requena, Dominika Swiatecka, … Harry Wichers

  • DOI: https://doi.org/10.1007/978-3-319-16104-4

  • Publisher: Springer Cham

  • eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)

  • Copyright Information: The Editor(s) (if applicable) and the Author(s) 2015

  • License: CC BY-NC

  • Hardcover ISBN: 978-3-319-15791-7Published: 19 May 2015

  • Softcover ISBN: 978-3-319-35366-1Published: 09 October 2016

  • eBook ISBN: 978-3-319-16104-4Published: 29 April 2015

  • Edition Number: 1

  • Number of Pages: XVII, 338

  • Number of Illustrations: 22 b/w illustrations, 35 illustrations in colour

  • Topics: Food Microbiology, Food Science, Human Physiology

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Softcover Book USD 59.99
Price excludes VAT (USA)
Hardcover Book USD 59.99
Price excludes VAT (USA)
Learn about institutional subscriptions