LLC-PK1 Cells Maintained in a New Perfusion Cell Culture System Exhibit an Improved Oxidative Metabolism

2002 ◽  
Vol 12 (2-3) ◽  
pp. 153-162 ◽  
Author(s):  
Edward Felder ◽  
Paul Jennings ◽  
Thomas Seppi ◽  
Walter Pfaller
Keyword(s):  
Cell Culture ◽  
Oxidative Metabolism ◽  
Culture System ◽  
Cell Culture System ◽  
Perfusion Cell Culture

Single Loop for Cell Culture (SLCC) – Development and Spaceflight Qualification of a Perfusion Cell Culture System

2006 ◽  
Author(s):  
Alexander Hoehn ◽  
Jacob Freeman ◽  
Paul Koenig ◽  
Louis Stodieck ◽  
Matthew Vellone ◽  
...  
Keyword(s):  
Cell Culture ◽  
Culture System ◽  
Cell Culture System ◽  
Perfusion Cell Culture ◽  
Single Loop

In vitro assessment of food-derived-glucose bioaccessibility and bioavailability in bicameral cell culture system

2020 ◽  
Vol 45 (5) ◽  
pp. 631-637
Author(s):  
Cansu Ozel-Tasci ◽  
Gozde Pilatin ◽  
Ozgur Edeer ◽  
Sukru Gulec
Keyword(s):  
Cell Culture ◽  
Culture System ◽  
Metabolic Diseases ◽  
Enzymatic Digestion ◽  
Cell Culture System ◽  
Culture Studies ◽  
Experimental Approaches ◽  
In Vitro Assessment

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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