Image
ABSTRACT
During the journey of food through the gastrointestinal tract, it undergoes structural changes, and its nutrients are absorbed through the gut barrier. Substantial efforts have been directed towards establishing a standardised in vitro gastrointestinal digestion method, such as the INFOGEST approach, to simulate upper gut digestion. However, for a more comprehensive understanding of how food components behave, it is crucial to replicate in vitro the absorption of food. Typically, this involves the treatment of polarized epithelial cells, specifically differentiated Caco-2 monolayers, with the digested food mixture. This mixture comprises digestive enzymes and bile salts and, if following the simulated digestion procedure, is present at concentrations that, while physiologically relevant, can be detrimental to the cells. The absence of an accepted protocol for the preparation of these food digesta samples for subsequent Caco-2 studies poses challenges in comparing results. There is a need to critically assess the existing detoxification methods, identify potential approaches and their limitations, and suggest common practices to ensure that the food digesta is not toxic to Caco-2 monolayers. Establishing consensus protocols for in vitro studies concerning the absorption of food components through the intestinal barrier is critical.
ABOUT THE PRESENTER
Elena Arranz is an Assistant Professor in Food Science at the Faculty of Pharmacy, Complutense University of Madrid. Elena graduated from Complutense University of Madrid with a BSc in Biology in 2008 and from Autonoma University of Madrid with a PhD in Biology and Food Science in 2013. She performed her PhD based on anti-inflammatory properties of natural aromatic plant extracts used as functional ingredients, in the Institute of Food Science Research (CIAL, CSIC-UAM) under the supervision of Profs Susana Santoyo and Guillermo Reglero. Her PhD project was granted by a university faculty training program (FPU) from the Spanish Ministry of Education. During her PhD, Elena was conferred two internships abroad, at the University of Guelph (Department of Food Science) under the supervision of Prof Milena Corredig and Wageningen University (Food and Biobased Research Center) under the supervision of Prof Harry Wichers. After PhD completion, she performed a three-year postdoctoral training at the University of Guelph (Department of Food Science, Prof Corredig´s group) working on design of food delivery systems, food digestibility and bioavailability. Elena’s postdoctoral period in Canada was granted with a postdoctoral fellowship from the Alfonso Martín Escudero Foundation (Spain). In 2017, she joined Dr Linda Giblin’s group in Teagasc Moorepark, first as Research Officer and
then as Marie Skłodowska-Curie Career FIT fellow, to develop plant and dairy based protein beverages and study how processing can affect their functionality. In 2020, Elena joined the School of Food and Nutritional Sciences (University College Cork) as Lecturer in Sustainable Food Systems. She has published more than 30 peer-reviewed scientific articles with international collaborators. Elena leads the Dairy Working Group of COST Action CIRCUL-A-BILITY (Rethinking packaging for circular and sustainable food supply chains of the future) and co-leads the Absorption Models Working Group of INFOGEST International Network. Her research interests include the bioactivity of food ingredients, the fate of nutrients and bioactives after digestion and the transition to sustainable food systems.
Tea/Coffee will be available at 13h00 following the seminar. All are welcome to attend.