ISSN: 2168-9652

Biochemistry & Physiology: Open Access
Open Access

Our Group organises 3000+ Global Conferenceseries Events every year across USA, Europe & Asia with support from 1000 more scientific Societies and Publishes 700+ Open Access Journals which contains over 50000 eminent personalities, reputed scientists as editorial board members.

Open Access Journals gaining more Readers and Citations
700 Journals and 15,000,000 Readers Each Journal is getting 25,000+ Readers

This Readership is 10 times more when compared to other Subscription Journals (Source: Google Analytics)
  • Review   
  • , Vol 11(7)Vol 11(7): 386
  • DOI: 10.4172/2168-9652.1000386

Functional Cell Models of the Gut and Their Applications in Food Microbiology ? A Review

Yunfu Linin*
*Corresponding Author : Yunfu Linin, Department of Biochemistry and Molecular Biology, USA, Email: yunlinin9654@gmail.com

Received Date: Jul 02, 2022 / Published Date: Jul 29, 2022

Abstract

Animal experimentation has a long tradition for risk assessment of new drugs before they reach the clinic. To reduce expensive animal experimentation, attempts have been made to build inexpensive and convenient intestinal functional cell models to study toxicity and bioavailability of new substances along with providing relevant models to study interactions between the host, pathogens and intestinal microflora. We review the available cell lines and models of the intestine and their potential uses. Tumor derived cell lines such as Caco-2, T84 and HT-29 are widely used despite many drawbacks, which are discussed with respect to complexity of the gut, where various cell types interact with commensal microbiota and gut-associated lymphoid tissue. To address this complexity, 3D models of human and animal gut represent a promising in vitro system to mimic in vivo situation without the use of transformed cell lines.

Keywords: Cell model; Gut; Probiotics; Intestine; Pathogens; Risk assessment

Citation: Linin Y (2022) Functional Cell Models of the Gut and Their Applications in Food Microbiology — A Review. Biochem Physiol 11: 386. Doi: 10.4172/2168-9652.1000386

Copyright: © 2022 Linin Y. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Top