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Format: XVII, 338 p. 57 illus., 35 illus. in color. , online resource.

ISBN: 9783319161044

Content: 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.

Note: Introduction -- Gastrointestinal digestion models, general introduction -- Static digestion models general introduction -- InfoGest consensus method -- Approaches to static digestion models -- Dynamic digestion models general introduction -- The TNO gastro-Intestinal Model (TIM) -- Dynamic Gastric Model (DGM) -- Human Gastric Simulator (Riddet model) -- The DIDGI® System -- General introduction to cells, cell lines and cell culture -- Epithelial cell models; General introduction -- Caco-2 cell line -- HT29 cell line -- The IPEC-J2 cell line -- Co-cultivation of Caco-2 and HT-29MT -- Innate and adaptive immune cells; General introduction -- THP-1 and U937 cells -- Peripheral blood mononuclear cells -- PBMC-derived T cells -- Dendritic Cells -- Co-culture Caco-2/ immune cells -- Enteroendocrine Cell Models: General introduction -- STC-1 cells -- NCI-H716 cells -- Murine GLUTag cells -- In vitro intestinal tissue models: General introduction -- Intestinal crypt organoids as experimental models -- Porcine ex vivo intestinal segment model -- Ussing chamber -- In vitro fermentation models: General Introduction -- One compartment fermentation model -- The TNO in vitro model of the colon - TIM-2 -- The Simulator of the Human Intestinal Microbial Ecosystem – SHIME® -- The computer-controlled multicompartmental dynamic model of the gastrointestinal system SIMGI.

In: Springer eBooks

Additional Edition: Printed edition: ISBN 9783319157917

Language: English

Keywords: Electronic books. ; Electronic books.

DOI: 10.1007/978-3-319-16104-4

URL: http://dx.doi.org/10.1007/978-3-319-16104-4

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UID:

Format: 1 online resource (xvii, 338 pages) : , colour illustrations; digital, PDF file(s).

Edition: 1st ed. 2015.

ISBN: 3-319-16104-0

Content: 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.

Note: Bibliographic Level Mode of Issuance: Monograph , Introduction -- Gastrointestinal digestion models, general introduction -- Static digestion models general introduction -- InfoGest consensus method -- Approaches to static digestion models -- Dynamic digestion models general introduction -- The TNO gastro-Intestinal Model (TIM) -- Dynamic Gastric Model (DGM) -- Human Gastric Simulator (Riddet model) -- The DIDGI® System -- General introduction to cells, cell lines and cell culture -- Epithelial cell models; General introduction -- Caco-2 cell line -- HT29 cell line -- The IPEC-J2 cell line -- Co-cultivation of Caco-2 and HT-29MT -- Innate and adaptive immune cells; General introduction -- THP-1 and U937 cells -- Peripheral blood mononuclear cells -- PBMC-derived T cells -- Dendritic Cells -- Co-culture Caco-2/ immune cells -- Enteroendocrine Cell Models: General introduction -- STC-1 cells -- NCI-H716 cells -- Murine GLUTag cells -- In vitro intestinal tissue models: General introduction -- Intestinal crypt organoids as experimental models -- Porcine ex vivo intestinal segment model -- Ussing chamber -- In vitro fermentation models: General Introduction -- One compartment fermentation model -- The TNO in vitro model of the colon - TIM-2 -- The Simulator of the Human Intestinal Microbial Ecosystem – SHIME® -- The computer-controlled multicompartmental dynamic model of the gastrointestinal system SIMGI. , Also available in print form. , English

Additional Edition: ISBN 3-319-15791-4

Language: English

DOI: 10.1007/978-3-319-16104-4

UID:

Format: 1 online resource (334 p.)

ISBN: 1-84569-227-6

Series Statement: Woodhead Publishing Series in Food Science, Technology and Nutrition

Content: Controlling allergens in food is a matter of increasing importance for the food industry, especially in light of recent legislation. Effective handling of allergens depends on identifying allergenic ingredients, creating separate production lines for allergen-free products, and effective labelling to inform consumers about which products are safe to eat. Recent attention has also focused on novel methods to manage allergens in food, for example by reducing allergenicity through the prudent selection of raw food materials and improved processing techniques. This important collection provides a

Note: Description based upon print version of record. , Cover; Managing allergens in food; Copyright; Contents; Contributor contact details; Preface; Part I What are food allergens and allergies?; 1 Food allergy: current diagnosis and management; 1.1 Introduction: key definitions; 1.2 Offending foods; 1.3 Clinical manifestations; 1.4 Clinical diagnosis of food allergy; 1.5 Management of food allergy; 1.6 Key issues in diagnosis and management; 1.7 Future trends; 1.8 Sources of further information and advice; 1.9 References; 2 The immune system and allergic responses to food; 2.1 Introduction; 2.2 The physiological immune response , 2.3 Types of allergic reactions2.4 Oral tolerance; 2.5 The role of the gut immune system in food allergic reactions; 2.6 Crossing the barrier; 2.7 Altered immunoregulation in allergy; 2.8 Conclusions; 2.9 Acknowledgements; 2.10 References; 3 Impact of food allergies on quality of life; 3.1 Introduction; 3.2 Approaches to study quality of life; 3.3 Current knowledge regarding food allergy and quality of life; 3.4 Future priorities for research; 3.5 References; 4 Allergens in foods; 4.1 Introduction; 4.2 The major plant and animal food allergen protein families , 4.3 Cross-reactivity within protein families4.4 Protein structure and allergenic potential of proteins; 4.5 Structural approaches to reducing allergenic potential of foods; 4.6 Conclusions; 4.7 Acknowledgements; 4.8 References; 5 Cross-reactivity of plant allergens; 5.1 Introduction; 5.2 Analysing cross-reactivity; 5.3 Applications: anticipating risks from cross-reactivity; 5.4 Future trends; 5.5 Conclusions; 5.6 References; 6 Intestinal microbiota and allergic response to food; 6.1 Introduction; 6.2 Infection and allergy; 6.3 Intestinal microbiota in allergic infants , 6.4 Modifying the gut microbiota in infants to prevent the development of allergenicity and symptoms of allergy6.5 Future trends; 6.6 Sources of further information and advice; 6.7 References; Part II Allergens in foods - from raw to processed foods; 7 The effects of food processing on allergens; 7.1 Introduction; 7.2 Effects of food processing on allergen structure and interactions between food components; 7.3 Processing-induced covalent modification of proteins; 7.4 Food processing, the matrix and allergenic potential; 7.5 Acknowledgements; 7.6 References , 8 Identifying fruit, nut and vegetable cultivars with low allergen levels and effects of post-harvest treatments8.1 Introduction; 8.2 Apple as a model; 8.3 Techniques for detecting and measuring allergen levels; 8.4 Identification of cultivars low in allergenicity; 8.5 Post-harvest treatments and allergen levels; 8.6 Future trends; 8.7 Sources of further information and advice; 8.8 Acknowledgements; 8.9 References; 9 Developing allergen-free foods by genetic manipulation; 9.1 Introduction; 9.2 Manipulation of gene expression in crop plants , 9.3 The application of GM technology to allergen removal , English

Additional Edition: ISBN 1-84569-028-1

Language: English

UID:

Format: 1 Online-Ressource (202 p.)

ISBN: 9783036553474 , 9783036553481

Content: This book describes the causes, diagnosis, and effects of food allergy. It goes deeper into the molecular and cellular mechanisms of food allergy and, in particular, into effects of the processing of certain nutrients, e.g., cow's milk on the allergenicity of proteins. The book also focuses on new nutrients, e.g., seaweed, and possible effects on allergy and inflammation

Note: English

Language: Undetermined

URL: kostenfrei

UID:

Format: 1 online resource (184 pages) : , illustrations.

ISBN: 9789086868834

Content: Wie kent niet het verhaal van Achilles, de onkwetsbare held uit de Griekse mythologie die tóch een zwak puntje had dat hem uiteindelijk velde. Dat lijkt een analogie met voedselallergieën, waar ook geen kruid tegen gewassen leek. Vermijden is vaak de belangrijkste 'therapeutische' optie. Helaas blijkt 'vermijden' van allergenen regelmatig te mislukken. In het ergste geval heeft dat dramatische gevolgen. Maar net als bij Achilles, lijkt het erop dat allergieën tóch zwakke punten hebben, en écht aangepakt kunnen worden! In dit boek wordt op een toegankelijke en voor niet-specialisten begrijpelijke manier uiteengezet wat allergieën zijn, maar ook wat we er niet toe rekenen (allergieën en toch-niet-allergieën lijken soms bedrieglijk veel op elkaar!). Het is geen naslagwerk of zelfhulpgids. Het gaat in op waar de oorzaken van (vooral voedsel-)allergieën lijken te liggen en wat de veroorzakers zijn. Daarnaast komen de benaderingen aan bod om het leven van allergische mensen aangenamer en veiliger te maken. Er lijkt licht te gloren aan het einde van de zo lang zo duistere tunnel. Harry Wichers is een biochemicus met een bijzondere interesse in immunologie. Hij is geen arts of ervaringsdeskundige. Via zijn werk probeert hij een bijdrage te leveren aan het terugdringen en beheersbaar maken van de schijnbaar toenemende allergieproblematiek, door de voedingskundige en voedseltechnologische dimensie te onderzoeken.

Note: Preliminary Material / , English

Additional Edition: Print version: De achilleshiel van allergie : Wat is voedselallergie, waar komt het van en is het te verslaan. Leiden ; Boston : Brill | Wageningen Academic, 2018. ISBN 9789086863327

Language: English

URL: DOI:

URL: lizenzpflichtig

UID:

Format: 1 electronic resource (202 p.)

ISBN: 3-0365-5348-7

Content: This book describes the causes, diagnosis, and effects of food allergy. It goes deeper into the molecular and cellular mechanisms of food allergy and, in particular, into effects of the processing of certain nutrients, e.g., cow’s milk on the allergenicity of proteins. The book also focuses on new nutrients, e.g., seaweed, and possible effects on allergy and inflammation.

Note: English

Additional Edition: ISBN 3-0365-5347-9

Language: English

UID:

Format: 1 online resource (334 p.)

ISBN: 1-84569-227-6

Series Statement: Woodhead Publishing Series in Food Science, Technology and Nutrition

Content: Controlling allergens in food is a matter of increasing importance for the food industry, especially in light of recent legislation. Effective handling of allergens depends on identifying allergenic ingredients, creating separate production lines for allergen-free products, and effective labelling to inform consumers about which products are safe to eat. Recent attention has also focused on novel methods to manage allergens in food, for example by reducing allergenicity through the prudent selection of raw food materials and improved processing techniques. This important collection provides a

Note: Description based upon print version of record. , Cover; Managing allergens in food; Copyright; Contents; Contributor contact details; Preface; Part I What are food allergens and allergies?; 1 Food allergy: current diagnosis and management; 1.1 Introduction: key definitions; 1.2 Offending foods; 1.3 Clinical manifestations; 1.4 Clinical diagnosis of food allergy; 1.5 Management of food allergy; 1.6 Key issues in diagnosis and management; 1.7 Future trends; 1.8 Sources of further information and advice; 1.9 References; 2 The immune system and allergic responses to food; 2.1 Introduction; 2.2 The physiological immune response , 2.3 Types of allergic reactions2.4 Oral tolerance; 2.5 The role of the gut immune system in food allergic reactions; 2.6 Crossing the barrier; 2.7 Altered immunoregulation in allergy; 2.8 Conclusions; 2.9 Acknowledgements; 2.10 References; 3 Impact of food allergies on quality of life; 3.1 Introduction; 3.2 Approaches to study quality of life; 3.3 Current knowledge regarding food allergy and quality of life; 3.4 Future priorities for research; 3.5 References; 4 Allergens in foods; 4.1 Introduction; 4.2 The major plant and animal food allergen protein families , 4.3 Cross-reactivity within protein families4.4 Protein structure and allergenic potential of proteins; 4.5 Structural approaches to reducing allergenic potential of foods; 4.6 Conclusions; 4.7 Acknowledgements; 4.8 References; 5 Cross-reactivity of plant allergens; 5.1 Introduction; 5.2 Analysing cross-reactivity; 5.3 Applications: anticipating risks from cross-reactivity; 5.4 Future trends; 5.5 Conclusions; 5.6 References; 6 Intestinal microbiota and allergic response to food; 6.1 Introduction; 6.2 Infection and allergy; 6.3 Intestinal microbiota in allergic infants , 6.4 Modifying the gut microbiota in infants to prevent the development of allergenicity and symptoms of allergy6.5 Future trends; 6.6 Sources of further information and advice; 6.7 References; Part II Allergens in foods - from raw to processed foods; 7 The effects of food processing on allergens; 7.1 Introduction; 7.2 Effects of food processing on allergen structure and interactions between food components; 7.3 Processing-induced covalent modification of proteins; 7.4 Food processing, the matrix and allergenic potential; 7.5 Acknowledgements; 7.6 References , 8 Identifying fruit, nut and vegetable cultivars with low allergen levels and effects of post-harvest treatments8.1 Introduction; 8.2 Apple as a model; 8.3 Techniques for detecting and measuring allergen levels; 8.4 Identification of cultivars low in allergenicity; 8.5 Post-harvest treatments and allergen levels; 8.6 Future trends; 8.7 Sources of further information and advice; 8.8 Acknowledgements; 8.9 References; 9 Developing allergen-free foods by genetic manipulation; 9.1 Introduction; 9.2 Manipulation of gene expression in crop plants , 9.3 The application of GM technology to allergen removal , English

Additional Edition: ISBN 1-84569-028-1

Language: English

UID:

Format: 1 online resource (334 p.)

ISBN: 1-84569-227-6

Series Statement: Woodhead Publishing Series in Food Science, Technology and Nutrition

Content: Controlling allergens in food is a matter of increasing importance for the food industry, especially in light of recent legislation. Effective handling of allergens depends on identifying allergenic ingredients, creating separate production lines for allergen-free products, and effective labelling to inform consumers about which products are safe to eat. Recent attention has also focused on novel methods to manage allergens in food, for example by reducing allergenicity through the prudent selection of raw food materials and improved processing techniques. This important collection provides a

Note: Description based upon print version of record. , Cover; Managing allergens in food; Copyright; Contents; Contributor contact details; Preface; Part I What are food allergens and allergies?; 1 Food allergy: current diagnosis and management; 1.1 Introduction: key definitions; 1.2 Offending foods; 1.3 Clinical manifestations; 1.4 Clinical diagnosis of food allergy; 1.5 Management of food allergy; 1.6 Key issues in diagnosis and management; 1.7 Future trends; 1.8 Sources of further information and advice; 1.9 References; 2 The immune system and allergic responses to food; 2.1 Introduction; 2.2 The physiological immune response , 2.3 Types of allergic reactions2.4 Oral tolerance; 2.5 The role of the gut immune system in food allergic reactions; 2.6 Crossing the barrier; 2.7 Altered immunoregulation in allergy; 2.8 Conclusions; 2.9 Acknowledgements; 2.10 References; 3 Impact of food allergies on quality of life; 3.1 Introduction; 3.2 Approaches to study quality of life; 3.3 Current knowledge regarding food allergy and quality of life; 3.4 Future priorities for research; 3.5 References; 4 Allergens in foods; 4.1 Introduction; 4.2 The major plant and animal food allergen protein families , 4.3 Cross-reactivity within protein families4.4 Protein structure and allergenic potential of proteins; 4.5 Structural approaches to reducing allergenic potential of foods; 4.6 Conclusions; 4.7 Acknowledgements; 4.8 References; 5 Cross-reactivity of plant allergens; 5.1 Introduction; 5.2 Analysing cross-reactivity; 5.3 Applications: anticipating risks from cross-reactivity; 5.4 Future trends; 5.5 Conclusions; 5.6 References; 6 Intestinal microbiota and allergic response to food; 6.1 Introduction; 6.2 Infection and allergy; 6.3 Intestinal microbiota in allergic infants , 6.4 Modifying the gut microbiota in infants to prevent the development of allergenicity and symptoms of allergy6.5 Future trends; 6.6 Sources of further information and advice; 6.7 References; Part II Allergens in foods - from raw to processed foods; 7 The effects of food processing on allergens; 7.1 Introduction; 7.2 Effects of food processing on allergen structure and interactions between food components; 7.3 Processing-induced covalent modification of proteins; 7.4 Food processing, the matrix and allergenic potential; 7.5 Acknowledgements; 7.6 References , 8 Identifying fruit, nut and vegetable cultivars with low allergen levels and effects of post-harvest treatments8.1 Introduction; 8.2 Apple as a model; 8.3 Techniques for detecting and measuring allergen levels; 8.4 Identification of cultivars low in allergenicity; 8.5 Post-harvest treatments and allergen levels; 8.6 Future trends; 8.7 Sources of further information and advice; 8.8 Acknowledgements; 8.9 References; 9 Developing allergen-free foods by genetic manipulation; 9.1 Introduction; 9.2 Manipulation of gene expression in crop plants , 9.3 The application of GM technology to allergen removal , English

Additional Edition: ISBN 1-84569-028-1

Language: English

UID:

Format: 1 online resource (341 pages)

ISBN: 9783319161044

Note: Intro -- Preface -- General Introduction -- Digestion and Absorption -- Cells Present in the Intestine -- Role of Microbiota -- Contents -- Part I: Gastrointestinal Digestion Models, General Introduction -- General Introduction -- References -- Chapter 1: Static Digestion Models: General Introduction -- 1.1 Definition of Concepts: Bioavailability, Bioaccessibility and Bioactivity -- 1.2 Static Methods -- 1.2.1 Solubility/Dialyzability -- 1.2.2 Digestion Conditions -- 1.3 Applications: Advantages and Disadvantages -- 1.4 Static Versus In Vivo Digestion: Conclusions -- References -- Chapter 2: InfoGest Consensus Method -- 2.1 Introduction -- 2.2 The Oral Phase -- 2.3 The Gastric Phase -- 2.4 The Small Intestinal Phase -- 2.5 Practicalities -- 2.6 Sampling -- 2.7 Conclusions -- References -- Chapter 3: Approaches to Static Digestion Models -- 3.1 Introduction -- 3.2 Static Models for Protein Hydrolysis -- 3.3 Static Models for Lipid Hydrolysis -- 3.4 Other Static Models -- References -- Chapter 4: Dynamic Digestion Models: General Introduction -- 4.1 Geometry -- 4.2 Physical Forces -- 4.3 Biochemistry -- References -- Chapter 5: The TNO Gastro-Intestinal Model (TIM) -- 5.1 Introduction -- 5.2 Concept of TIM -- 5.3 TIM-1 -- 5.4 TinyTIM -- 5.5 Advanced Gastric Compartment (TIM-agc) -- 5.6 The Use of TIM to Study the Bio-accessibility of Nutrients -- 5.7 Protein Quality -- 5.8 Prediction of Glycemic Response -- 5.9 Lipids -- 5.10 Conclusions -- References -- Chapter 6: Dynamic Gastric Model (DGM) -- 6.1 Origins and Design of the DGM -- 6.2 General Protocol for DGM Experiments -- 6.3 Uses of the DGM -- 6.3.1 Food-Based Research -- 6.3.2 Pharmaceutical-Based Research -- 6.4 Advantages, Disadvantages and Limitations -- 6.5 Availability of the System -- References -- Chapter 7: Human Gastric Simulator (Riddet Model) -- 7.1 Origins of the HGS. , 7.2 Model Description -- 7.2.1 Gastric Compartment -- 7.2.2 Gastric Motility -- 7.2.3 Gastric Emptying -- 7.2.4 Gastric Secretions -- 7.2.5 Temperature Control -- 7.3 Analysis of HGS Biomechanical Relevance -- 7.4 Operating Protocol -- 7.4.1 Preparation of a Food Bolus -- 7.4.2 Gastric Processing -- 7.5 Uses of the HGS -- 7.5.1 Role of ACW Activity on Food Digestion -- 7.5.2 Role of Food Material Properties -- 7.6 Advantages and Limitations -- 7.7 Availability of the System -- References -- Chapter 8: The DIDGI® System -- 8.1 Origins and Design of the DIDGI® System -- 8.2 Validation of DIDGI® for the Digestion of Infant Formula -- 8.2.1 Protocol for the In Vitro Dynamic Digestion of Infant Formula Using the DIDGI® System -- 8.2.2 In Vivo Digestion of Infant Formula on Piglets -- 8.2.3 Comparison In Vitro/In Vivo Data -- 8.3 Advantages, Disadvantages and Limitations -- 8.4 Conclusion and Prospects -- References -- Part II: General Introduction to Cells, Cell Lines and Cell Culture -- Introduction -- Salt Solutions -- Culture Media -- Medium Quality -- pH and CO2 -- Serum Addition -- The Cell Culture Hood -- Cell Culture Terminology (Fig. 1) -- General Cell Culture Protocols -- Trypsinisation and Subculturing of Cells -- Passaging of Cells in Suspension Culture -- Freezing Cells -- The Thawing and Recovery of Cells -- Cell Viability Testing -- Contamination of Cell Cultures -- References -- Chapter 9: Epithelial Cell Models -- General Introduction -- 9.1 Measurement of Transepithelial Electrical Resistance (TEER) -- 9.1.1 Basic Protocol -- 9.1.2 Calculating Transepithelial Resistance -- 9.2 Verification of Monolayer Integrity by Lucifer Yellow Flux -- 9.2.1 Basic Protocol -- 9.3 Summary -- References -- Chapter 10: Caco-2 Cell Line -- 10.1 Origin -- 10.2 Features and Mechanisms -- 10.3 Stability, Consistency and Reproducibility. , 10.4 Relevance to Human In Vivo Situation -- 10.5 General Protocols for Caco-2 Cells -- 10.5.1 General Maintenance -- 10.5.2 Protocol for Polarizing Caco-2 Cells in Tissue Culture Inserts -- 10.5.3 Troubleshooting Guide for Transport Experiments Across Caco-2 Monolayers -- 10.6 Applications -- 10.7 Advantages and Disadvantages -- 10.8 Conclusion -- References -- Chapter 11: HT29 Cell Line -- 11.1 Origin -- 11.2 Features and Mechanisms -- 11.3 Stability, Consistency and Reproducibility -- 11.4 Relevance to Human In Vivo Situation -- 11.5 General Protocol for HT29-MTX Cells -- 11.5.1 Cell Maintenance Protocol -- 11.5.2 Experimental Protocol for Test Compounds -- 11.5.2.1 Study of the Mucin-Stimulating Activity -- 11.5.2.2 Evaluation of Transepithelial Absorption by Transwell® Inserts -- 11.6 Experimental Read Out -- 11.6.1 Functionality Studies -- 11.6.2 Transport Studies -- 11.6.3 Microorganisms Survival, Adhesion or Invasion -- 11.7 Conclusions -- References -- Chapter 12: The IPEC-J2 Cell Line -- 12.1 Origin -- 12.2 Special Features/Morphology/Receptors -- 12.3 Stability/Consistency/Reproducibility of the System -- 12.4 Relevance to Human In Vivo Situation -- 12.5 General Protocol -- 12.5.1 Culture Conditions -- 12.5.2 Experimental Readout -- 12.5.3 Sample Preparation -- 12.6 Conclusion -- References -- Chapter 13: Co-cultivation of Caco-2 and HT-29MTX -- 13.1 Origin, Features and Mechanisms -- 13.2 Stability/Consistency and Reproducibility -- 13.3 Relevance to the Human In Vivo Situation -- 13.4 General Protocol -- 13.5 Assess Viability -- 13.6 Experimental Readout -- 13.7 Advantages, Disadvantages and Limitations -- 13.8 Conclusions -- References -- Part III: Innate and Adaptive Immune Cells: General Introduction Iván López-Expósito -- Monocytes and Macrophages -- Dendritic Cells -- Human Peripheral Blood Mononuclear Cells. , T Lymphocytes or T-Cells -- References -- Chapter 14: THP-1 and U937 Cells -- 14.1 Origin and Some Features of THP-1 and U937 Cells -- 14.2 Stability, Consistency and Reproducibility of the System -- 14.3 Relevance to Human In Vivo Situation -- 14.4 Other Models with the Same Applicability -- 14.5 General Protocol of Culturing THP-1 Cells -- 14.6 Differentiation of THP-1 and U937 Monocytes into Macrophages -- 14.7 Differentiation of THP-1 and U937 Monocytes into Dendritic Cells -- 14.8 Controls to Test Viability and Performance of the Model -- 14.9 Critical Notes -- 14.10 Read-Out of the System -- References -- Chapter 15: Peripheral Blood Mononuclear Cells -- 15.1 Origin -- 15.2 Features and Mechanisms -- 15.3 Stability, Consistency and Reproducibility -- 15.4 Relevance to Human In Vivo Situation -- 15.5 General Protocol -- 15.5.1 Study of Proliferative/Cytotoxic Activity -- 15.5.2 Study of Inflammatory Responses -- 15.6 Assess Viability -- 15.7 Experimental Read Out -- 15.8 Advantages, Disadvantages and Limitations of the System -- 15.9 Conclusions -- References -- Chapter 16: PBMC-Derived T Cells -- 16.1 Introduction and Origin -- 16.2 Features and Mechanisms -- 16.3 Applications of T Cell Cultures -- 16.4 General Protocol -- 16.4.1 T Cell Isolation Protocols -- 16.4.2 Indirect Positive Isolation of Human CD4+ T -- 16.4.2.1 Preparation of Cells and Antibodies -- 16.4.2.2 Coating of PBMCs with CD4 Antibody -- 16.4.2.3 Magnetic Beads Washing Procedure -- 16.4.2.4 Separation of T Cells -- 16.4.2.5 Detachment of T Cells from Beads -- 16.5 Assess Viability -- 16.6 Samples -- 16.7 Experimental Readouts -- References -- Chapter 17: Dendritic Cells -- 17.1 Origin -- 17.2 Features and Mechanisms -- 17.2.1 DC Subsets -- 17.2.1.1 Blood DCs -- 17.2.1.2 Mucosal DCs -- 17.2.1.3 Monocyte-Derived DCs -- 17.3 General Protocols -- 17.3.1 DC Cell Lines. , 17.3.2 Isolating Primary DCs from Blood -- 17.3.3 CD34+-Derived DCs -- 17.3.4 Monocyte-Derived DCs -- 17.4 Asses Viability -- 17.5 Experimental Readout -- 17.5.1 Co-stimulation -- 17.5.2 Cytokine Production -- 17.5.3 Other DC Readouts -- 17.6 In Vitro Studies on Food Bioactives Using DCs (Table 17.3) -- 17.7 Critical Notes -- References -- Chapter 18: Co-culture Caco-2/Immune Cells -- 18.1 Origin, Features and Mechanisms -- 18.2 Relevance to Human In Vivo Situation -- 18.2.1 Co-culture Caco-2 and Dendritic Cells -- 18.2.2 Co-culture Caco-2 and B-cells (Raji) -- 18.3 Stability, Consistency and Reproducibility -- 18.4 General Protocol -- 18.4.1 Co-culture of Caco-2/Human Monocyte Derived DCs (Include Contact Dependent Events) -- 18.4.2 Caco-2/Human Monocyte Derived DCs (Soluble Factors) -- 18.4.3 Caco-2/THP-1 (Soluble Factors) -- 18.4.4 Caco-2/PBMCs (Soluble Factors) -- 18.4.5 Caco-2/B Cells -- 18.5 Assess Viability -- 18.6 Experimental Readout -- 18.7 Advantages, Disadvantages and Limitations -- 18.8 Conclusions -- References -- Part IV: Enteroendocrine Cell Models: General Introduction -- References -- Chapter 19: STC-1 Cells -- 19.1 Origin -- 19.2 Features and Mechanisms -- 19.3 Stability, Consistency and Reproducibility -- 19.4 Relevance to Human In Vivo Situation -- 19.5 General Protocol -- 19.5.1 Cell Maintenance Protocol -- 19.5.2 Experimental Protocol for Test Compounds -- 19.6 Assess Viability -- 19.7 Experimental Read out -- 19.8 Conclusions -- References -- Chapter 20: NCI-H716 Cells -- 20.1 Introduction -- 20.2 Origin -- 20.3 Features and Mechanisms -- 20.4 Stability/Consistency/Reproducibility -- 20.5 Relevance to the Human L-Cell In Vivo -- 20.6 General Protocol -- 20.6.1 Cell Maintenance Protocol -- 20.6.2 Experimental Protocol for Test Compounds -- 20.7 Assess Viability -- 20.8 Experimental Readout -- 20.9 Conclusions -- References. , Chapter 21: Murine GLUTag Cells.

Additional Edition: Print version: Verhoeckx, Kitty The Impact of Food Bioactives on Health Cham : Springer International Publishing AG,c2015 ISBN 9783319157917

Language: English

Keywords: Electronic books.

URL: Click to View

UID:

Format: 1 online resource (xvii, 338 pages) : , colour illustrations; digital, PDF file(s).

Edition: 1st ed. 2015.

ISBN: 3-319-16104-0

Content: 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.

Note: Bibliographic Level Mode of Issuance: Monograph , Introduction -- Gastrointestinal digestion models, general introduction -- Static digestion models general introduction -- InfoGest consensus method -- Approaches to static digestion models -- Dynamic digestion models general introduction -- The TNO gastro-Intestinal Model (TIM) -- Dynamic Gastric Model (DGM) -- Human Gastric Simulator (Riddet model) -- The DIDGI® System -- General introduction to cells, cell lines and cell culture -- Epithelial cell models; General introduction -- Caco-2 cell line -- HT29 cell line -- The IPEC-J2 cell line -- Co-cultivation of Caco-2 and HT-29MT -- Innate and adaptive immune cells; General introduction -- THP-1 and U937 cells -- Peripheral blood mononuclear cells -- PBMC-derived T cells -- Dendritic Cells -- Co-culture Caco-2/ immune cells -- Enteroendocrine Cell Models: General introduction -- STC-1 cells -- NCI-H716 cells -- Murine GLUTag cells -- In vitro intestinal tissue models: General introduction -- Intestinal crypt organoids as experimental models -- Porcine ex vivo intestinal segment model -- Ussing chamber -- In vitro fermentation models: General Introduction -- One compartment fermentation model -- The TNO in vitro model of the colon - TIM-2 -- The Simulator of the Human Intestinal Microbial Ecosystem – SHIME® -- The computer-controlled multicompartmental dynamic model of the gastrointestinal system SIMGI. , Also available in print form. , English

Additional Edition: ISBN 3-319-15791-4

Language: English

DOI: 10.1007/978-3-319-16104-4