Dược thực phẩm là một khái niệm mới xuất hiện trong những năm gần đây, chỉ những sản phẩm có nguồn gốc từ thiên nhiên có khả năng mang lại những tác động tích cực đối với sức khỏe con người trong việc phòng và điều trị bệnh, bên cạnh việc cung cấp giá trị dinh dưỡng như thực phẩm thông thường. Trong quá trình nghiên cứu và phát triển các sản phẩm dược thực phẩm, việc đánh giá độc tính và hoạt tính của các hoạt chất tiềm năng cũng như nghiên cứu sâu về cơ chế tác động ở mức độ phân tử và tế bào của chúng là rất cần thiết. Trong các mô hình thí nghiệm, mô hình tế bào in vitro nổi lên như là một mô hình với nhiều ưu điểm cho việc sàng lọc sơ bộ độc tính cũng như hoạt tính của các hoạt chất trước khi tiến hành nghiên cứu sâu hơn trên các mô hình động vật in vivo. Bài tổng quan này tóm tắt những kĩ thuật cơ bản được sử dụng trong việc đánh giá độc tính của dược thực phẩm trên mô hình tế bào. Các nghiên cứu gần đây về hoạt tính của các hoạt chất dược thực phẩm như hoạt tính chống oxy hóa, chống viêm, chống béo phì, bảo vệ hệ thần kinh hay cải thiện sức khỏe đường ruột cũng được tổng hợp để cung cấp cái nhìn tổng quan trong việc ứng dụng mô hình tế bào in vitro trong nghiên cứu các hoạt chất dược thực phẩm. Cuối cùng, các kĩ thuật hiện đại liên quan đến mô hình tế bào in vitro như hệ thống sàng lọc thông lượng cao, mô hình nuôi cấy tế bào 3D và hệ thống organ-on-a-chip cũng được trình bày ở trong bài tổng quan này.
Hoạt tính sinh học, độc tính, dược thực phẩm, mô hình tế bào in vitro.
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