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. 2020 Dec 9;9(12):1831. doi: 10.3390/foods9121831

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© 2020 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

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Viability (%) of Caco-2 cell monolayer determined by MTT test after exposure to analyzed food fractions (a). Relative change (%) of TEER values during the experiment (b). positive control (CTR+)—HBSS; MIX—TS + HTS (40 mg/L); EDTA (10μM); GLU—glucose (10 mM); NEAA—non-essential amino acids (0.25%); HPB—hydroxypropyl beta-cyclodextrin (2.4 g/L); CELLULOSE—cellulose (1%); INULIN—inulin (1%); CTR^—tBOOH (350 µM); TEER—transepithelial electrical resistance. Columns marked with * differ significantly from the reference column: (CTR+ (a); MIX (b)).