Thus , it is intended to quantify the number of bioactive compounds that are still active after its passage through the gastrointestinal tract so that it can validate its health benefits , particularly on the colon or small intestine effect.
To operate this type of compounds is required to have a high resistance to its passage through the intestinal transit so that they remain alive, are alive - for bacteria colonize the intestinal flora in order to strengthen the immune system, among other functions.
The Proregas project , with financial support from the Instituto Valenciano Business Competitiveness ( IVACE ) and the European Regional Development Fund (ERDF ) , initiated in 2007 , is allowing also obtain results on the effect of the various ways to integrate probiotics food - direct application , microencapsulation, etc - . facing determine how best to protect the compounds of interest during the digestive process.
In vitro , faster and less expensive methods
In vitro methods are faster methods , low cost " in vivo " ( animal ) with the advantage of taking samples at different points of the gastrointestinal tract. They can be used in a preliminary stage for the election of potential bioactive compounds.
Complete digestion model in vitro
With the development of artificial colon, ainia complete your model in vitro (artificial digester ) Digestion , reproducing the natural functions of the stomach , small intestine and large intestine . This allows you to fully explore how the human digestive system acts in certain foods , particularly relevant to the development of food products, both probiotics and prebiotics and other bioactive compounds (polyphenols , minerals, vitamins , ...) . Furthermore , it is possible to accurately investigate various dietary interactions.
Science and food industry closer
The project is allowing bringing science to the food industry , providing effective tools to contribute positively in building systems control food quality and ensure the potential beneficial health effects of developed functional foods.