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Development of a proof of concept bioassay core laboratory for in vivo testing of functional food products in animal models
Author(s) -
McCutcheon Kathleen Lee,
Martin Roy J,
Keenan Michael J
Publication year - 2012
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.26.1_supplement.375.2
Subject(s) - bioassay , microbiology and biotechnology , biochemical engineering , animal testing , product (mathematics) , proof of concept , functional food , computer science , production (economics) , medicine , biology , engineering , ecology , mathematics , pathology , geometry , macroeconomics , economics , operating system
The LA Agricultural Experiment Station (LAES) has established a Bioassay Core Lab to assist individual LSU AgCenter scientists in proof of concept validation of novel dietary products and bioactive compounds. Food and botanicals are generally recognized as safe, yet, chemically or structurally modified the new functional food products require safety and efficacy validation. In vitro analysis can verify quality and metabolic activity, but it is vital to confirm physiological functions and expected health claims in vivo before clinical trials, production and marketing can proceed. In vivo studies must be carefully designed using appropriate animal models and methods to determine dose response, analyze biomarkers, and determine utilization of the bioactive components. Many scientists do not have the experience, resources, or funding to conduct pre‐clinical studies and can delay product development. This core lab allows for experienced personnel to design and implement animal studies without compromising time, resources, and productivity of individual scientists. Animal models, diets, delivery methods, sample collection and data analysis specific to the product can be completed with support from the LAES. To date, the core lab has completed 32 studies, screened over 100 products, and provided preliminary data essential for continued research and production of health promoting functional foods.