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Kondrashina A, Arranz E, Cilla A, Faria MA, Santos-Hernández M, Miralles B, Hashemi N, Rasmussen MK, Young JF, Barberá R, Mamone G, Tomás-Cobos L, Bastiaan-Net S, Corredig M, Giblin L. Coupling in vitro food digestion with in vitro epithelial absorption; recommendations for biocompatibility. Crit Rev Food Sci Nutr 2024; 64:9618-9636. [PMID: 37233192 DOI: 10.1080/10408398.2023.2214628] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
As food transits the gastrointestinal tract, food structures are disrupted and nutrients are absorbed across the gut barrier. In the past decade, great efforts have focused on the creation of a consensus gastrointestinal digestion protocol (i.e., INFOGEST method) to mimic digestion in the upper gut. However, to better determine the fate of food components, it is also critical to mimic food absorption in vitro. This is usually performed by treating polarized epithelial cells (i.e., differentiated Caco-2 monolayers) with food digesta. This food digesta contains digestive enzymes and bile salts, and if following the INFOGEST protocol, at concentrations that although physiologically relevant are harmful to cells. The lack of a harmonized protocol on how to prepare the food digesta samples for downstream Caco-2 studies creates challenges in comparing inter laboratory results. This article aims to critically review the current detoxification practices, highlight potential routes and their limitations, and recommend common approaches to ensure food digesta is biocompatible with Caco-2 monolayers. Our ultimate aim is to agree a harmonized consensus protocol or framework for in vitro studies focused on the absorption of food components across the intestinal barrier.
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Affiliation(s)
- Alina Kondrashina
- Global Research and Technology Centre, H&H Group, H&H Research, Fermoy, Ireland
| | - Elena Arranz
- Department of Nutrition and Food Science, Faculty of Pharmacy, Complutense University of Madrid (UCM), Madrid, Spain
| | - Antonio Cilla
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Valencia, Spain
| | - Miguel A Faria
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, Porto, Portugal
| | - Marta Santos-Hernández
- Wellcome Trust - MRC Institute of Metabolic Science, Metabolic Research laboratories, Addenbrooke's Hospital, Cambridge, UK
| | - Beatriz Miralles
- Institute of Food Science Research CIAL (CSIC-UAM), Madrid, Spain
| | - Negin Hashemi
- Department of Food Science, Aarhus University, Agro Food Park 48, Aarhus, Denmark
| | | | - Jette F Young
- Department of Food Science, Aarhus University, Agro Food Park 48, Aarhus, Denmark
| | - Reyes Barberá
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Valencia, Spain
| | - Gianfranco Mamone
- Institute of Food Sciences - National Research Council, Avellino, Italy
| | - Lidia Tomás-Cobos
- In vitro preclinical studies department, AINIA, Avenida Benjamín Franklin 5-11, Parque Tecnológico de Valencia, Paterna, Spain
| | - Shanna Bastiaan-Net
- Wageningen Food & Biobased Research, Wageningen University & Research, WG Wageningen, The Netherlands
| | - Milena Corredig
- Department of Food Science, Aarhus University, Agro Food Park 48, Aarhus, Denmark
| | - Linda Giblin
- Teagasc Food Research Centre, Moorepark, Fermoy, Co Cork, Ireland
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2
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Wu J, Li Y, Wu H, Zhang H, Sha X, Ma J, Yang R. The application of ferritin in transporting and binding diverse metal ions. Food Chem 2024; 439:138132. [PMID: 38081094 DOI: 10.1016/j.foodchem.2023.138132] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2023] [Revised: 11/26/2023] [Accepted: 11/30/2023] [Indexed: 01/10/2024]
Abstract
The ferritin cage can not only load iron ions in its inner cavity, but also has the capacity to carry other metal ions, thus constructing a new biological nano-transport system. The nanoparticles formed by ferritin and minerals can be used as ingredients of mineral supplements, which overcome the shortcomings of traditional mineral ingredients such as low bioavailability. Moreover, ferritin can be used to remove heavy metal ions from contaminated food. Silver and palladium nanoparticles formed by ferritin are also applied as anticancer agents. Ferritin combined with metal ions can be also used to detect harmful substances. This review aims to provide a comprehensive overview of ferritin's function in transporting and binding metal ions, and discusses the limitations and future prospects, which offers valuable insights for the application of ferritin in mineral supplements, food detoxifiers, anticancer agents, and food detections.
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Affiliation(s)
- Jincan Wu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Yue Li
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Huimin Wu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Haotong Zhang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Xinmei Sha
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Junrui Ma
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Rui Yang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China.
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3
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Xia X, Li H, Zang J, Cheng S, Du M. Advancements of the Molecular Directed Design and Structure-Activity Relationship of Ferritin Nanocage. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:7629-7654. [PMID: 38518374 DOI: 10.1021/acs.jafc.3c09903] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/24/2024]
Abstract
Ferritin nanocages possess remarkable structural properties and biological functions, making them highly attractive for applications in functional materials and biomedicine. This comprehensive review presents an overview of the molecular characteristics, extraction and identification of ferritin, ferritin receptors, as well as the advancements in the directional design of high-order assemblies of ferritin and the applications based on its unique structural properties. Specifically, this Review focuses on the regulation of ferritin assembly from one to three dimensions, leveraging the symmetry of ferritin and modifications on key interfaces. Furthermore, it discusses targeted delivery of nutrition and drugs through facile loading and functional modification of ferritin. The aim of this Review is to inspire the design of micro/nano functional materials using ferritin and the development of nanodelivery vehicles for nutritional fortification and disease treatment.
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Affiliation(s)
- Xiaoyu Xia
- SKL of Marine Food Processing & Safety Control, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- National Engineering Research Center of Seafood, Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Han Li
- SKL of Marine Food Processing & Safety Control, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- National Engineering Research Center of Seafood, Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Jiachen Zang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Shuzhen Cheng
- SKL of Marine Food Processing & Safety Control, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- National Engineering Research Center of Seafood, Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Ming Du
- SKL of Marine Food Processing & Safety Control, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- National Engineering Research Center of Seafood, Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
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4
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Comparison of bioavailability and transporters gene expression of four iron fortificants added to infant cereals. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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5
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Rebellato AP, Grazielle Siqueira Silva J, Probio de Moraes P, Trajano B, Azevedo Lima Pallone J. Static in vitro digestion methods for assessing essential minerals in processed meat products. Food Res Int 2022; 155:111121. [DOI: 10.1016/j.foodres.2022.111121] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2021] [Revised: 03/07/2022] [Accepted: 03/08/2022] [Indexed: 11/25/2022]
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6
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Lambros M, Tran T(H, Fei Q, Nicolaou M. Citric Acid: A Multifunctional Pharmaceutical Excipient. Pharmaceutics 2022; 14:972. [PMID: 35631557 PMCID: PMC9148065 DOI: 10.3390/pharmaceutics14050972] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Revised: 04/15/2022] [Accepted: 04/23/2022] [Indexed: 02/04/2023] Open
Abstract
Citric acid, a tricarboxylic acid, has found wide application in the chemical and pharmaceutical industry due to its biocompatibility, versatility, and green, environmentally friendly chemistry. This review emphasizes the pharmaceutical uses of citric acid as a strategic ingredient in drug formulation while focusing on the impact of its physicochemical properties. The functionality of citric acid is due to its three carboxylic groups and one hydroxyl group. These allow it to be used in many ways, including its ability to be used as a crosslinker to form biodegradable polymers and as a co-former in co-amorphous and co-crystal applications. This paper also analyzes the effect of citric acid in physiological processes and how this effect can be used to enhance the attributes of pharmaceutical preparations, as well as providing a critical discussion on the issues that may arise out of the presence of citric acid in formulations.
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Affiliation(s)
- Maria Lambros
- Department of Pharmaceutical Sciences, College of Pharmacy, Western University of Health Sciences, 309 E Second Street, Pomona, CA 91766, USA; (T.T.); (Q.F.)
| | - Thac (Henry) Tran
- Department of Pharmaceutical Sciences, College of Pharmacy, Western University of Health Sciences, 309 E Second Street, Pomona, CA 91766, USA; (T.T.); (Q.F.)
| | - Qinqin Fei
- Department of Pharmaceutical Sciences, College of Pharmacy, Western University of Health Sciences, 309 E Second Street, Pomona, CA 91766, USA; (T.T.); (Q.F.)
| | - Mike Nicolaou
- Doric Pharma LLC, 5270 California Ave, Suite 300, Irvine, CA 92617, USA;
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7
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Fioravanti MIA, Morgano MA. Uma abordagem dos ensaios in vitro para estimar a absorção dos minerais em fórmulas infantis. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2021. [DOI: 10.1590/1981-6723.09820] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/30/2023]
Abstract
Resumo A fórmula infantil é a opção de alimento mais recomendada quando a amamentação não é possível. Para o melhor entendimento do comportamento gastrointestinal e da absorção dos nutrientes presentes nas fórmulas infantis, realizam-se estudos que simulam os processos de digestão. Este trabalho teve como objetivo discutir a evolução das fórmulas infantis com foco na avaliação da absorção de Ca, Cu, Fe, K, Mg, Mn, P e Zn, identificando métodos disponíveis para a avaliação de bioacessibilidade e de biodisponibilidade, de forma a melhor entender a absorção desses nutrientes. Para isto, foi realizada uma revisão bibliográfica sobre fórmulas infantis e os métodos in vitro mais utilizados no estudo de minerais, com foco no consumo, na qualidade e nos aspectos tecnológicos. Foi constatada uma tendência mundial no aumento do consumo de fórmulas infantis e verificou-se que estudos de biodisponibilidade e bioacessibilidade de minerais, mesmo que ainda escassos, colaboram para a evolução e o desenvolvimento deste produto, visando a uma aproximação com a composição do leite materno. A pesquisa mostrou que a composição da fórmula infantil vem sendo constantemente aperfeiçoada por revisões das legislações e pela indústria, e que, para a obtenção de uma fórmula infantil com alta capacidade de absorção de nutrientes, devem ser realizados estudos de bioacessibilidade e/ou de biodisponibilidade, pois estes estudos possibilitam uma melhor compreensão da influência dos diferentes ingredientes na absorção dos nutrientes. Os estudos também mostraram que, para uma ingestão mais equilibrada, nas diferentes fases do lactente, são necessárias diferentes composições dos nutrientes nas fórmulas infantis.
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8
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Lee DY, Oh JH, Uhm JT, Kim IH, Park MJ, Moon SH, Park JW, Kim WS, Shim SM. Impact of acidity regulator and excipient nutrients on digestive solubility and intestinal transport of calcium from calcium phosphate and carbonate. Food Funct 2020; 11:10655-10664. [PMID: 33216090 DOI: 10.1039/d0fo02035d] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
The aim of the current study was to investigate the effect of an acidity regulator (SPORIX®), lactose, and vitamin D3 as excipient ingredients on digestive solubility and intestinal transport of calcium from four different calcium materials (tricalcium phosphate (TCP), fish bone (FB), nano-fish bone (NFB), and algae calcium (AC)) through an in vitro digestion model system combined with Caco-2 cells. The concentration of ionized calcium (Ca2+) in an aqueous fraction after in vitro digestion increased with the addition of SPORIX®, and it was further enhanced by adding SPORIX® + lactose + vitamin D3 into TCP, FB, NFB, and AC, respectively. In particular, FB with SPORIX® + lactose + vitamin D3 enhanced calcium ionization to 33.89 ± 0.69 mg g-1, which was about 11.76 times higher than that of FB only. In the case of intestinal cellular uptake of calcium, there was no significant difference in all the tested calcium materials with SPORIX® + lactose + vitamin D3. However, the absolute amount of intestinal transport of calcium in FB (43.95 ± 3.29 μg) was significantly higher than other calcium materials with the addition of SPORIX® + lactose + vitamin D3 (p < 0.05). This study suggests that the co-consumption of SPORIX®, lactose, and vitamin D3 with FB could enhance the calcium bioavailability by lowering pH as well as improving calcium intestinal transport by modulating the paracellular and transcellular uptake mechanism.
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Affiliation(s)
- Da-Yeon Lee
- Department of Food Science and Biotechnology, Sejong University, 209, Neungdong-ro, Gwangjin-gu, Seoul, 05006, Republic of Korea.
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9
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Effect of germination on the nutritional profile of quinoa (
Cheopodium quinoa
Willd.) seeds and its anti‐anemic potential in Sprague–Dawley male albino rats. Cereal Chem 2020. [DOI: 10.1002/cche.10366] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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10
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11
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Zhang C, Zhang X, Zhao G. Ferritin Nanocage: A Versatile Nanocarrier Utilized in the Field of Food, Nutrition, and Medicine. NANOMATERIALS 2020; 10:nano10091894. [PMID: 32971961 PMCID: PMC7557750 DOI: 10.3390/nano10091894] [Citation(s) in RCA: 49] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/24/2020] [Revised: 09/16/2020] [Accepted: 09/18/2020] [Indexed: 12/21/2022]
Abstract
Compared with other nanocarriers such as liposomes, mesoporous silica, and cyclodextrin, ferritin as a typical protein nanocage has received considerable attention in the field of food, nutrition, and medicine owing to its inherent cavity size, excellent water solubility, and biocompatibility. Additionally, ferritin nanocage also serves as a versatile bio-template for the synthesis of a variety of nanoparticles. Recently, scientists have explored the ferritin nanocage structure for encapsulation and delivery of guest molecules such as nutrients, bioactive molecules, anticancer drugs, and mineral metal ions by taking advantage of its unique reversible disassembly and reassembly property and biomineralization. In this review, we mainly focus on the preparation and structure of ferritin-based nanocarriers, and regulation of their self-assembly. Moreover, the recent advances of their applications in food nutrient delivery and medical diagnostics are highlighted. Finally, the main challenges and future development in ferritin-directed nanoparticles’ synthesis and multifunctional applications are discussed.
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12
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Fioravanti MIA, Milani RF, de Paiva EL, Morgano MAN. Simple and fast ultrasound-assisted method for mineral content and bioaccessibility study in infant formula by ICP OES. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2020; 12:3225-3234. [PMID: 32930185 DOI: 10.1039/d0ay00867b] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Infant formula (IF) constitutes the sole source of mineral intake for infants who are only fed IF. The assurance of the amount of minerals declared on the label and the mineral levels and their chemical forms present a major concern related to providing a good amount of nutrients for absorption by these children. Thus, the objectives of this study were: (i) to evaluate several sample preparation methods for minerals in IF; (ii) to validate an analytical method using an ultrasonic bath for simultaneous determination of the Ca, Cu, Fe, K, Mg, Mn, Na, P and Zn contents in IF by ICP OES and (ii) to establish the optimum analytical conditions of the in vitro method to study the dialyzability of these minerals from IF. The ultrasound-assisted method was shown to conform to 'green chemistry principles', being simple, fast and low cost compared with reference methods. The results were similar to those obtained with reference methods (microwave-assisted acid digestion and dry ashing) with regard to selectivity, sensitivity and linearity (r2 > 0.999). The accuracy and the precision were verified using certified reference materials, with recoveries and coefficients of variation ranging from 91 to 105% and from 1.1 to 5.2%, respectively. For in vitro dialyzability, the conditions established in this study allowed including an overnight step between the gastric and gastrointestinal stages (accuracy and precision ranging from 81 to 108% and 0.4 to 6.3%, respectively), contributing to establishing an in vitro digestion method suitable for infant gastrointestinal conditions.
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Affiliation(s)
- Maria Isabel Andrekowisk Fioravanti
- Adolfo Lutz Institute, Rua São Carlos, 720, Vila Industrial, Campinas, SP 13035- 420, Brazil
- Institute of Food Technology, Av. Brasil 2880, Jd. Chapadão, P.O. Box 139, Campinas, SP 13070-178, Brazil.
| | - Raquel Fernanda Milani
- Institute of Food Technology, Av. Brasil 2880, Jd. Chapadão, P.O. Box 139, Campinas, SP 13070-178, Brazil.
| | - Esther Lima de Paiva
- Institute of Food Technology, Av. Brasil 2880, Jd. Chapadão, P.O. Box 139, Campinas, SP 13070-178, Brazil.
- School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato 80, Campinas, SP 13083-862, Brazil
| | - Marcelo Antà Nio Morgano
- Institute of Food Technology, Av. Brasil 2880, Jd. Chapadão, P.O. Box 139, Campinas, SP 13070-178, Brazil.
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13
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Phosphorus and zinc are less bioaccessible in soy-based beverages in comparison to bovine milk. J Funct Foods 2020. [DOI: 10.1016/j.jff.2019.103728] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
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14
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Idowu AT, Benjakul S, Sae-Leaw T, Sookchoo P, Kishimura H, Suzuki N, Kitani Y. Amino Acid Composition, Volatile Compounds and Bioavailability of Biocalcium Powders from Salmon Frame as Affected by Pretreatment. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2019.1639235] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Anthony Temitope Idowu
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Soottawat Benjakul
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Thanasak Sae-Leaw
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Pornsatit Sookchoo
- Department of Material Product Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Hideki Kishimura
- Laboratory of Marine chemical Resource Science Development, Faculty of Fisheries, Sciences, Hokkaido University, Hakodate, Hokkaido, Japan
| | - Nobuo Suzuki
- Noto Marine Laboratory, Institute of Nature and Environmental Technology, Kanazawa University, Noto-cho, Ishikawa, Japan
| | - Yoichiro Kitani
- Noto Marine Laboratory, Institute of Nature and Environmental Technology, Kanazawa University, Noto-cho, Ishikawa, Japan
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15
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Burrow K, Young W, McConnell M, Carne A, Bekhit AED. Do Dairy Minerals Have a Positive Effect on Bone Health? Compr Rev Food Sci Food Saf 2018; 17:989-1005. [DOI: 10.1111/1541-4337.12364] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2018] [Revised: 04/19/2018] [Accepted: 04/19/2018] [Indexed: 12/15/2022]
Affiliation(s)
- Keegan Burrow
- Dept. of Food Science; Univ. of Otago; P.O. Box 56 Dunedin 9054 New Zealand
| | - Wayne Young
- AgResearch Ltd.; Grasslands Research Centre; Private Bag 11008, Manawatu Mail Centre Palmerston North 4442 New Zealand
| | - Michelle McConnell
- Dept. of Microbiology and Immunology; Univ. of Otago; P.O. Box 56 Dunedin 9054 New Zealand
| | - Alan Carne
- Dept. of Biochemistry; Univ. of Otago; P.O. Box 56 Dunedin 9054 New Zealand
| | - Alaa El-Din Bekhit
- Dept. of Food Science; Univ. of Otago; P.O. Box 56 Dunedin 9054 New Zealand
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16
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Caetano-Silva ME, Cilla A, Bertoldo-Pacheco MT, Netto FM, Alegría A. Evaluation of in vitro iron bioavailability in free form and as whey peptide-iron complexes. J Food Compost Anal 2018. [DOI: 10.1016/j.jfca.2017.03.010] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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17
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Zang J, Chen H, Zhao G, Wang F, Ren F. Ferritin cage for encapsulation and delivery of bioactive nutrients: From structure, property to applications. Crit Rev Food Sci Nutr 2018; 57:3673-3683. [PMID: 26980693 DOI: 10.1080/10408398.2016.1149690] [Citation(s) in RCA: 55] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Ferritin is a class of naturally occurring iron storage proteins, which is distributed widely in animal, plant, and bacteria. It usually consists of 24 subunits that form a hollow protein shell with high symmetry. One holoferritin molecule can store up to 4500 iron atom within its inner cavity, and it becomes apoferritin upon removal of iron from the cavity. Recently, scientists have subverted these nature functions and used reversibly self-assembled property of apoferritin cage controlled by pH for the encapsulation and delivery of bioactive nutrients or anticancer drug. In all these cases, the ferritin cages shield their cargo from the influence of external conditions and provide a controlled microenvironment. More importantly, upon encapsulation, ferritin shell greatly improved the water solubility, thermal stability, photostability, and cellular uptake activity of these small bioactive compounds. This review aims to highlight recent advances in applications of ferritin cage as a novel vehicle in the field of food science and nutrition. Future outlooks are highlighted with the aim to suggest a research line to follow for further studies.
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Affiliation(s)
- Jiachen Zang
- a Beijing Advanced Innovation Center for Food Nutrition and Human Health , College of Food Science and Nutritional Engineering, China Agricultural University, Key Laboratory of Functional Dairy, Ministry of Education , Beijing , P. R. China
| | - Hai Chen
- a Beijing Advanced Innovation Center for Food Nutrition and Human Health , College of Food Science and Nutritional Engineering, China Agricultural University, Key Laboratory of Functional Dairy, Ministry of Education , Beijing , P. R. China
| | - Guanghua Zhao
- a Beijing Advanced Innovation Center for Food Nutrition and Human Health , College of Food Science and Nutritional Engineering, China Agricultural University, Key Laboratory of Functional Dairy, Ministry of Education , Beijing , P. R. China
| | - Fudi Wang
- a Beijing Advanced Innovation Center for Food Nutrition and Human Health , College of Food Science and Nutritional Engineering, China Agricultural University, Key Laboratory of Functional Dairy, Ministry of Education , Beijing , P. R. China
| | - Fazheng Ren
- a Beijing Advanced Innovation Center for Food Nutrition and Human Health , College of Food Science and Nutritional Engineering, China Agricultural University, Key Laboratory of Functional Dairy, Ministry of Education , Beijing , P. R. China.,b Beijing Laboratory for Food Quality and Safety , Beijing , P. R. China
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18
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de Lima FA, Martins IM, Faria A, Calhau C, Azevedo J, Fernandes I, Mateus N, Macedo GA. Influence of rye flour enzymatic biotransformation on the antioxidant capacity and transepithelial transport of phenolic acids. Food Funct 2018. [DOI: 10.1039/c7fo01645j] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
Enzymatic biotransformation enhanced the release of phenolic acids and Caco-2 transepithelial transport of vanillic acid.
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Affiliation(s)
| | - Isabela Mateus Martins
- Department of Food and Nutrition
- Faculty of Food Engineering
- University of Campinas – Unicamp
- Campinas
- SP – Brazil
| | - Ana Faria
- Nutrição e Metabolismo
- Nova Medical School
- Universidade Nova de Lisboa
- 1169-056 Lisboa
- Portugal
| | - Conceição Calhau
- Nutrição e Metabolismo
- Nova Medical School
- Universidade Nova de Lisboa
- 1169-056 Lisboa
- Portugal
| | - Joana Azevedo
- REQUIMTE/LAQV
- Department of Chemistry and Biochemistry
- Faculty of Sciences
- University of Porto
- 4169-007 Porto
| | - Iva Fernandes
- REQUIMTE/LAQV
- Department of Chemistry and Biochemistry
- Faculty of Sciences
- University of Porto
- 4169-007 Porto
| | - Nuno Mateus
- REQUIMTE/LAQV
- Department of Chemistry and Biochemistry
- Faculty of Sciences
- University of Porto
- 4169-007 Porto
| | - Gabriela Alves Macedo
- Department of Food and Nutrition
- Faculty of Food Engineering
- University of Campinas – Unicamp
- Campinas
- SP – Brazil
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Sun N, Jin Z, Li D, Yin H, Lin S. An Exploration of the Calcium-Binding Mode of Egg White Peptide, Asp-His-Thr-Lys-Glu, and In Vitro Calcium Absorption Studies of Peptide-Calcium Complex. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:9782-9789. [PMID: 29065689 DOI: 10.1021/acs.jafc.7b03705] [Citation(s) in RCA: 61] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
The binding mode between the pentapeptide (DHTKE) from egg white hydrolysates and calcium ions was elucidated upon its structural and thermodynamics characteristics. The present study demonstrated that the DHTKE peptide could spontaneously bind calcium with a 1:1 stoichiometry, and that the calcium-binding site corresponded to the carboxyl oxygen, amino nitrogen, and imidazole nitrogen atoms of the DHTKE peptide. Moreover, the effect of the DHTKE-calcium complex on improving the calcium absorption was investigated in vitro using Caco-2 cells. Results showed that the DHTKE-calcium complex could facilitate the calcium influx into the cytosol and further improve calcium absorption across Caco-2 cell monolayers by more than 7 times when compared to calcium-free control. This study facilitates the understanding about the binding mechanism between peptides and calcium ions as well as suggests a potential application of egg white peptides as nutraceuticals to improve calcium absorption.
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Affiliation(s)
- Na Sun
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University , Dalian 116034, People's Republic of China
| | - Ziqi Jin
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University , Dalian 116034, People's Republic of China
| | - Dongmei Li
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University , Dalian 116034, People's Republic of China
| | - Hongjie Yin
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University , Dalian 116034, People's Republic of China
| | - Songyi Lin
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University , Dalian 116034, People's Republic of China
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20
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Lorieau L, Le Roux L, Gaucheron F, Ligneul A, Hazart E, Dupont D, Floury J. Bioaccessibility of four calcium sources in different whey-based dairy matrices assessed by in vitro digestion. Food Chem 2017; 245:454-462. [PMID: 29287395 DOI: 10.1016/j.foodchem.2017.10.108] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2017] [Revised: 10/17/2017] [Accepted: 10/19/2017] [Indexed: 10/18/2022]
Abstract
Numerous calcium sources are available to enrich food, but their behavior during digestion is still unknown. This study focused on the influence of the gastro-intestinal pH, the food structure and the calcium source on the bioaccessibility of the nutrient. Four calcium sources were studied: calcium carbonate, calcium citrate malate, calcium phosphate and calcium bisglycinate. These were added to dairy matrices, containing cream and whey proteins, of different forms (liquid or gel). The kinetics of solubility and ionic calcium concentration during in vitro digestion were studied, as function of gastro-intestinal pH. All calcium sources were almost fully soluble in the gastric compartment, and then became insoluble in the intestinal phase. The level of calcium insolubilisation in the intestinal phase was not significantly influenced by the matrix structure (liquid or gel), but was more dependent on the calcium source, this effect leading to different final calcium bioaccessibility from 36% to 20%.
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Affiliation(s)
- Lucie Lorieau
- UMR STLO, Agrocampus Ouest, INRA, 35000 Rennes, France
| | - Linda Le Roux
- UMR STLO, Agrocampus Ouest, INRA, 35000 Rennes, France
| | | | | | - Etienne Hazart
- Lactalis Recherche et Développement, 35240 Retiers, France
| | - Didier Dupont
- UMR STLO, Agrocampus Ouest, INRA, 35000 Rennes, France
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21
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Domínguez-González MR, Chiocchetti GM, Herbello-Hermelo P, Vélez D, Devesa V, Bermejo-Barrera P. Evaluation of Iodine Bioavailability in Seaweed Using in Vitro Methods. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:8435-8442. [PMID: 28853868 DOI: 10.1021/acs.jafc.7b02151] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Due to the high levels of iodine present in seaweed, the ingestion of a large amount of this type of food can produce excessive intake of iodine. However, the food after ingestion undergoes different chemistry and physical processes that can modify the amount of iodine that reaches the systemic circulation (bioavailability). Studies on the bioavailability of iodine from food are scarce and indicate that the bioavailable amount is generally lower than ingested. Iodine in vitro bioavailability estimation from different commercialized seaweed has been studied using different in vitro approaches (solubility, dialyzability, and transport and uptake by intestinal cells). Results indicate that iodine is available after gastrointestinal digestion for absorption (bioaccessibility: 49-82%), kombu being the seaweed with the highest bioaccessibility. The incorporation of dialysis cell cultures to elucidate bioavailability modifies the estimation of the amount of iodine that may reach the systemic circulation (dialysis, 5-28%; cell culture, ≤3%). The paper discusses advantages and drawbacks of these methodologies for iodine bioavailability in seaweed.
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Affiliation(s)
- M Raquel Domínguez-González
- Department of Analytical Chemistry, Nutrition and Bromatology, Faculty of Chemistry, Health Research Institute of Santiago de Compostela (IDIS), Universidade de Santiago de Compostela , 15782 Santiago de Compostela, Spain
| | - Gabriela M Chiocchetti
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC) , Avenida Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Paloma Herbello-Hermelo
- Department of Analytical Chemistry, Nutrition and Bromatology, Faculty of Chemistry, Health Research Institute of Santiago de Compostela (IDIS), Universidade de Santiago de Compostela , 15782 Santiago de Compostela, Spain
| | - Dinoraz Vélez
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC) , Avenida Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Vicenta Devesa
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC) , Avenida Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Pilar Bermejo-Barrera
- Department of Analytical Chemistry, Nutrition and Bromatology, Faculty of Chemistry, Health Research Institute of Santiago de Compostela (IDIS), Universidade de Santiago de Compostela , 15782 Santiago de Compostela, Spain
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22
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Erba D, Manini F, Meroni E, Casiraghi MC. Phytate/calcium molar ratio does not predict accessibility of calcium in ready-to-eat dishes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:3189-3194. [PMID: 27886388 DOI: 10.1002/jsfa.8163] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/30/2016] [Revised: 11/23/2016] [Accepted: 11/23/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND Phytic acid (PA), a naturally occurring compound of plant food, is generally considered to affect mineral bioavailability. The aim of this study was to investigate the reliability of the PA/calcium molar ratio as a predictive factor of calcium accessibility in composed dishes and their ingredients. RESULTS Dishes were chosen whose ingredients were rich in Ca (milk or cheese) or in PA (whole-wheat cereals) in order to consider a range of PA/Ca ratios (from 0 to 2.4) and measure Ca solubility using an in vitro approach. The amounts of soluble Ca in composed dishes were consistent with the sum of soluble Ca from ingredients (three out of five meals) or higher. Among whole-wheat products, bread showed higher Ca accessibility (71%, PA/Ca = 1.1) than biscuits (23%, PA/Ca = 0.9) and pasta (15%, PA/Ca = 1.5), and among Ca-rich ingredients, semi-skimmed milk displayed higher Ca accessibility (64%) than sliced cheese (50%) and Parmesan (38%). No significant correlation between the PA/Ca ratio and Ca accessibility was found (P = 0.077). CONCLUSION The reliability of the PA/Ca ratio for predicting the availability of calcium in composed dishes is unsatisfactory; data emphasized the importance of the overall food matrix influence on mineral accessibility. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Daniela Erba
- Human Nutrition Unit, Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria, 2, Milan, Italy
| | - Federica Manini
- Human Nutrition Unit, Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria, 2, Milan, Italy
| | - Erika Meroni
- Human Nutrition Unit, Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria, 2, Milan, Italy
| | - Maria C Casiraghi
- Human Nutrition Unit, Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria, 2, Milan, Italy
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23
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Aly E, López-Nicolás R, Darwish AA, Frontela-Saseta C, Ros-Berruezo G. Supplementation of infant formulas with recombinant human lactoferrin and/or galactooligosaccharides increases iron bioaccessibility as measured by ferritin formed in Caco-2 cell model. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.08.030] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Soto AM, Garcia ML, Selgas MD. Technological and Sensory Properties of Calcium-Enriched Dry Fermented Sausages: A Study of the Calcium Bioavailability. J FOOD QUALITY 2016. [DOI: 10.1111/jfq.12223] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
Affiliation(s)
- Ana Maria Soto
- Department of Nutrición, Bromatología y Tecnología de los Alimentos; Veterinary Faculty, Complutense University; Madrid 28040 Spain
| | - Maria Luisa Garcia
- Department of Nutrición, Bromatología y Tecnología de los Alimentos; Veterinary Faculty, Complutense University; Madrid 28040 Spain
| | - Maria Dolores Selgas
- Department of Nutrición, Bromatología y Tecnología de los Alimentos; Veterinary Faculty, Complutense University; Madrid 28040 Spain
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25
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Zhu C, Chen Y, Deng J, Xue W, Ma X, Hui J, Fan D. Preparation, characterization, and bioavailability of a phosphorylated human-like collagen calcium complex. POLYM ADVAN TECHNOL 2015. [DOI: 10.1002/pat.3557] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Chenhui Zhu
- Shaanxi Key Laboratory of Degradable Biomedical Materials, School of Chemical Engineering; Northwest University; Xi'an China
- Shaanxi R&D Center of Biomaterials and Fermentation Engineering, School of Chemical Engineering; Northwest University; Xi'an China
| | - Yanru Chen
- Shaanxi Key Laboratory of Degradable Biomedical Materials, School of Chemical Engineering; Northwest University; Xi'an China
- Shaanxi R&D Center of Biomaterials and Fermentation Engineering, School of Chemical Engineering; Northwest University; Xi'an China
| | - Jianjun Deng
- Shaanxi Key Laboratory of Degradable Biomedical Materials, School of Chemical Engineering; Northwest University; Xi'an China
- Shaanxi R&D Center of Biomaterials and Fermentation Engineering, School of Chemical Engineering; Northwest University; Xi'an China
| | - Wenjiao Xue
- Shaanxi Key Laboratory of Degradable Biomedical Materials, School of Chemical Engineering; Northwest University; Xi'an China
- Shaanxi R&D Center of Biomaterials and Fermentation Engineering, School of Chemical Engineering; Northwest University; Xi'an China
| | - Xiaoxuan Ma
- Shaanxi Key Laboratory of Degradable Biomedical Materials, School of Chemical Engineering; Northwest University; Xi'an China
- Shaanxi R&D Center of Biomaterials and Fermentation Engineering, School of Chemical Engineering; Northwest University; Xi'an China
| | - Junfeng Hui
- Shaanxi Key Laboratory of Degradable Biomedical Materials, School of Chemical Engineering; Northwest University; Xi'an China
- Shaanxi R&D Center of Biomaterials and Fermentation Engineering, School of Chemical Engineering; Northwest University; Xi'an China
| | - Daidi Fan
- Shaanxi Key Laboratory of Degradable Biomedical Materials, School of Chemical Engineering; Northwest University; Xi'an China
- Shaanxi R&D Center of Biomaterials and Fermentation Engineering, School of Chemical Engineering; Northwest University; Xi'an China
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26
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Corzo-Martínez M, Mohan M, Dunlap J, Harte F. Effect of ultra-high pressure homogenization on the interaction between bovine casein micelles and ritonavir. Pharm Res 2015; 32:1055-71. [PMID: 25270571 PMCID: PMC4329261 DOI: 10.1007/s11095-014-1518-9] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2014] [Accepted: 09/12/2014] [Indexed: 10/24/2022]
Abstract
PURPOSE The aim of this work was to develop a milk-based powder formulation appropriate for pediatric delivery of ritonavir (RIT). METHODS Ultra-high pressure homogenization (UHPH) at 0.1, 300 and 500 MPa was used to process a dispersion of pasteurized skim milk (SM) and ritonavir. Loading efficiency was determined by RP-HPLC-UV; characterization of RIT:SM systems was carried out by apparent average hydrodynamic diameter and rheological measurements as well as different analytical techniques including Trp fluorescence, UV spectroscopy, DSC, FTIR and SEM; and delivery capacity of casein micelles was determined by in vitro experiments promoting ritonavir release. RESULTS Ritonavir interacted efficiently with milk proteins, especially, casein micelles, regardless of the processing pressure; however, results suggest that, at 0.1 MPa, ritonavir interacts with caseins at the micellar surface, whilst, at 300 and 500 MPa, ritonavir is integrated to the protein matrix during UHPH treatment. Likewise, in vitro experiments showed that ritonavir release from micellar casein systems is pH dependent; with a high retention of ritonavir during simulated gastric digestion and a rapid delivery under conditions simulating the small intestine environment. CONCLUSIONS Skim milk powder, especially, casein micelles are potentially suitable and efficient carrier systems to develop novel milk-based and low-ethanol powder formulations of ritonavir appropriate for pediatric applications.
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Affiliation(s)
- M. Corzo-Martínez
- Department of Food Science and Technology, The University of Tennessee, 2605 River Dr., Knoxville, TN 37996-4539, USA
| | - M. Mohan
- Department of Food Science and Technology, The University of Tennessee, 2605 River Dr., Knoxville, TN 37996-4539, USA
| | - J. Dunlap
- Division of Biology, The University of Tennessee, 1414 West Cumberland Ave., Knoxville, TN 37996-0830, USA
| | - F. Harte
- Department of Food Science, 331 Rodney A. Erickson Food Science Building, Pennsylvania State University, University Park, PA 16802, USA
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27
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Eckert E, Bamdad F, Chen L. Metal solubility enhancing peptides derived from barley protein. Food Chem 2014; 159:498-506. [DOI: 10.1016/j.foodchem.2014.03.061] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2013] [Revised: 03/06/2014] [Accepted: 03/11/2014] [Indexed: 10/25/2022]
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28
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Goulart AJ, Bassan JC, Barbosa OA, Marques DP, Silveira CB, Santos AF, Garrido SS, Resende FA, Contiero J, Monti R. Transport of amino acids from milk whey by Caco-2 cell monolayer after hydrolytic action of gastrointestinal enzymes. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.01.037] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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29
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Li M, Zhang T, Yang H, Zhao G, Xu C. A novel calcium supplement prepared by phytoferritin nanocages protects against absorption inhibitors through a unique pathway. Bone 2014; 64:115-23. [PMID: 24731925 DOI: 10.1016/j.bone.2014.04.006] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/01/2014] [Revised: 03/31/2014] [Accepted: 04/03/2014] [Indexed: 01/25/2023]
Abstract
The consumption of milk is declining in industrialized countries, leading to inadequate calcium intake. Therefore, it is important to explore a new class of Ca-enriched nutrient for the fortification of food. In this work, we prepared a novel class of soluble and edible Ca-protein complexes where approximately 140 calcium ions were encapsulated within a phytoferritin nanocage. As an alternative to other organic and/or inorganic carriers, protein nanocages were found to provide a unique vehicle of biological origin for the intracellular delivery of calcium ions for supplementation. Such encapsulation can protect calcium ions within protein cages against dietary factors such as tannic acid (TA), oxalic acid (OA), and other divalent metal ions in foodstuffs. We demonstrated that the calcium-containing ferritin composites can be absorbed by Caco-2 cells through a process where a TfR1 receptor is involved, whereas the uptake of free calcium ions has been known to be associated with another receptor, DMT1, indicating that the calcium ions encapsulated in supramolecular protein cages can be internalized by the Caco-2 cells through a different pathway from its free analogs for calcium supplementation.
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Affiliation(s)
- Meiliang Li
- CAU & ACC Joint-Laboratory of Space Food, College of Food Science and Nutritional Engineering, China Agricultural University, Key Laboratory of Functional Dairy, Ministry of Education, Beijing 100083, China; College of Food Science, Sichuan Agricultural University, Yaan, 625014 Sichuan, China
| | - Tuo Zhang
- CAU & ACC Joint-Laboratory of Space Food, College of Food Science and Nutritional Engineering, China Agricultural University, Key Laboratory of Functional Dairy, Ministry of Education, Beijing 100083, China
| | - Haixia Yang
- CAU & ACC Joint-Laboratory of Space Food, College of Food Science and Nutritional Engineering, China Agricultural University, Key Laboratory of Functional Dairy, Ministry of Education, Beijing 100083, China; Nutrition and Food Safety Engineering Research Center of Shaanxi Province, Department of Public Health, School of Medicine, Xi'an Jiaotong University, Xi'an 710061, China
| | - Guanghua Zhao
- CAU & ACC Joint-Laboratory of Space Food, College of Food Science and Nutritional Engineering, China Agricultural University, Key Laboratory of Functional Dairy, Ministry of Education, Beijing 100083, China.
| | - Chuanshan Xu
- School of Chinese Medicine (SCM), Chinese University of Hong Kong, Hong Kong, China.
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30
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Soto A, Morales P, Haza A, García M, Selgas M. Bioavailability of calcium from enriched meat products using Caco-2 cells. Food Res Int 2014. [DOI: 10.1016/j.foodres.2013.10.038] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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31
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Zariwala MG, Somavarapu S, Farnaud S, Renshaw D. Comparison study of oral iron preparations using a human intestinal model. Sci Pharm 2013; 81:1123-39. [PMID: 24482777 PMCID: PMC3867244 DOI: 10.3797/scipharm.1304-03] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2013] [Accepted: 06/21/2013] [Indexed: 12/20/2022] Open
Abstract
Iron deficiency and related iron deficiency anaemia (IDA) are the most prevalent nutritional disorders worldwide. The standard treatment involves supplementation with solid or liquid iron supplement preparations, usually based on a ferrous salt such as ferrous sulphate, ferrous fumarate, or ferrous gluconate. In the present study, we compared iron uptake and absorption from various solid and liquid iron supplement preparations currently available in the United Kingdom using the well-characterised human epithelial adenocarcinoma cell line Caco-2. Intracellular ferritin protein formation by the Caco-2 cell was considered an indicator of cellular iron uptake and absorption. We investigated the effects of formulation ingredients at a defined pH on iron uptake and absorption, and designed a novel two-stage dissolution-absorption protocol that mimicked physiological conditions. Our experiments revealed wide variations in the rate of dissolution between the various solid iron preparations. Conventional-release ferrous iron tablets dissolved rapidly (48 ± 4 mins to 64 ± 4 mins), whereas modified-released tablets and capsules took significantly longer to undergo complete dissolution (274 ± 8 to 256 ± 8 mins). Among the solid iron preparations, ferrous sulphate conventional-release tablets demonstrated the highest iron absorption, whereas modified-release ferrous preparations demonstrated uniformly low iron absorption, as compared to the control (P < 0.05). Taken together, our results demonstrate that there are wide-ranging variations in dissolution times and iron uptake from oral iron preparations, with the physical characteristics of the preparation as well as the form of iron playing a key role.
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Affiliation(s)
- Mohammed Gulrez Zariwala
- Department of Human & Health Sciences, School of Life Sciences, University of Westminster, 115 New Cavendish Street, London, W1W 6UW, UK
| | - Satyanarayana Somavarapu
- Department of Pharmaceutics, UCL School of Pharmacy, 29-39 Brunswick Square, London, WC1N 1AX, UK
| | - Sebastien Farnaud
- Department of Life Sciences, University of Bedfordshire, Park Square, Luton, LU1 3JU, UK
| | - Derek Renshaw
- Department of Human & Health Sciences, School of Life Sciences, University of Westminster, 115 New Cavendish Street, London, W1W 6UW, UK
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Zhang H, Jiang L, Guo H, Sun J, Liu X, Liu R, Ding Q, Ren F. The inhibitory effect of milk on the absorption of dietary phenolic acids and the change in human plasma antioxidant capacity through a mechanism involving both milk proteins and fats. Mol Nutr Food Res 2013; 57:1228-36. [DOI: 10.1002/mnfr.201200803] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2012] [Revised: 01/26/2013] [Accepted: 01/30/2013] [Indexed: 11/10/2022]
Affiliation(s)
- Hao Zhang
- Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering; China Agricultural University; Beijing P. R. China
| | - Lu Jiang
- Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering; China Agricultural University; Beijing P. R. China
| | - Huiyuan Guo
- Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering; China Agricultural University; Beijing P. R. China
| | - Jing Sun
- Beijing Higher Institution Engineering Research Center of Animal Product; Beijing P. R. China
| | - Xianting Liu
- Beijing Laboratory for Food Quality and Safety; Beijing P. R. China
| | - Ruihai Liu
- Department of Food Science, Cornell University; Ithaca NY USA
| | | | - Fazheng Ren
- Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering; China Agricultural University; Beijing P. R. China
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Bergillos-Meca T, Navarro-Alarcón M, Cabrera-Vique C, Artacho R, Olalla M, Giménez R, Moreno-Montoro M, Ruiz-Bravo A, Lasserrot A, Ruiz-López MD. The probiotic bacterial strain Lactobacillus fermentum D3 increases in vitro the bioavailability of Ca, P, and Zn in fermented goat milk. Biol Trace Elem Res 2013. [PMID: 23179347 DOI: 10.1007/s12011-012-9544-0] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
We determined calcium, magnesium, phosphorus and zinc levels in a total of 27 samples of commercial goat- and cow-milk fermented products and 9 samples of a goat-milk fermented product with addition of a probiotic bacterial strain, Lactobacillus fermentum D3, manufactured experimentally by our research group. Atomic absorption spectroscopy with flame atomization and UV/VIS spectrophotometry were used as analytic techniques. The results of an in vitro digestion process showed that the bioavailability of calcium, phosphorus, and zinc was significantly higher in our fermented milk containing the probiotic bacterial strain than it was in commercial goat-milk fermented products. Furthermore, our product showed a significantly higher bioavailability of calcium and zinc compared to goat- and cow-milk fermented products made with other microorganisms. We conclude that, in in vitro assays, strain D3 seems to increase the bioavailability of these minerals and that this new product may constitute a better source of bioavailable minerals compared to other products already on the market.
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Affiliation(s)
- Triana Bergillos-Meca
- Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Campus de Cartuja, Granada, Spain
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Effect of added calcium, phosphorus, and infant formula on calcium and phosphorus dialyzability in preterm donor human milk. J Pediatr Gastroenterol Nutr 2012; 55:390-7. [PMID: 22437472 DOI: 10.1097/mpg.0b013e318254ec07] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/10/2022]
Abstract
OBJECTIVES We studied the effect of preparing donor human milk (DHM) with commonly used nutritional additives on the dialyzability of calcium and phosphate. We hypothesized that the additives to DHM would decrease the dialyzability of calcium and phosphate when prepared according to hospital protocols. METHODS An in vitro system simulating premature infant digestion was developed to measure dialyzability of calcium and phosphate in DHM. Dialyzable calcium and phosphate were measured after in vitro digestion in DHM before and after preparation of DHM with the following additives according to hospital protocols: calcium glubionate, sodium potassium phosphate, calcium glubionate and sodium potassium phosphate added together, Similac human milk fortifier, Similac NeoSure, or Enfamil Enfacare. RESULTS The percentage of dialyzable calcium in DHM with added calcium and calcium and phosphate together was greater than the percentage of dialyzable calcium in DHM with added powdered infant formulas (P<0.0001). Dialyzable calcium was greater in DHM with added calcium and with added calcium and phosphate than in all other treatment groups (P<0.0001). Dialyzable calcium in DHM without additives was not different from dialyzable calcium in DHM with added phosphate or with added powdered infant formulas. Dialyzable phosphate did not differ between the treatment groups. CONCLUSIONS The addition of calcium alone or calcium and phosphate together increased calcium dialyzability in DHM significantly, whereas the addition of powdered human milk fortifier or formulas did not. The addition of calcium or calcium with phosphate together to DHM may provide the most dialyzable calcium.
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35
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Aguilar MV, Mateos C, Meseguer I, Martinez-Para M. Calcium availability in breakfast cereals: effect of other food components. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1773-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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36
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Etcheverry P, Grusak MA, Fleige LE. Application of in vitro bioaccessibility and bioavailability methods for calcium, carotenoids, folate, iron, magnesium, polyphenols, zinc, and vitamins B(6), B(12), D, and E. Front Physiol 2012; 3:317. [PMID: 22934067 PMCID: PMC3429087 DOI: 10.3389/fphys.2012.00317] [Citation(s) in RCA: 196] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2012] [Accepted: 07/19/2012] [Indexed: 01/11/2023] Open
Abstract
A review of in vitro bioaccessibility and bioavailability methods for polyphenols and selected nutrients is presented. The review focuses on in vitro solubility, dialyzability, the dynamic gastrointestinal model (TIM)™, and Caco-2 cell models, the latter primarily for uptake and transport, and a discussion of how these methods have been applied to generate data for a range of nutrients, carotenoids, and polyphenols. Recommendations are given regarding which methods are most justified for answering bioaccessibility or bioavailability related questions for specific nutrients. The need for more validation studies in which in vivo results are compared to in vitro results is also discussed.
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Affiliation(s)
- Paz Etcheverry
- Department of Pediatrics, USDA-ARS Children's Nutrition Research Center, Baylor College of Medicine, Houston TX, USA
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Fogleman AD, Cohen RS, Sakamoto P, Allen JC. Addition of Calcium and Phosphorus to Preterm Donor Human Milk and the Impact on Protein, Fat, and Calcium Digestibility In Vitro. ACTA ACUST UNITED AC 2012. [DOI: 10.1177/1941406412452759] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Infants born prematurely are at risk for metabolic bone disease and may need increased minerals for normal bone mineralization. In these situations, supplementation of human milk with calcium and phosphorus is common in the United States. The interaction of these nutrients and their carriers with other nutrition components of human milk has not been systematically investigated. The primary goal was to study the effect of calcium and phosphorus supplementation on the digestibility of protein, free fatty acids, and calcium in preterm donor human milk (DHM). An in vitro model of the premature infant’s gastrointestinal tract was used to simulate digestion. Protein, free fatty acids, and ionized calcium were measured before and after in vitro digestion in milk with and without added calcium glubionate and sodium potassium phosphate. Calcium and phosphorus supplementation did not negatively affect total protein, protein breakdown, protein digestibility, or fat breakdown when compared with unfortified DHM. Supplemental calcium increased ionized calcium, which may replace ionized calcium lost during milk expression, storage, and processing. Supplemental calcium glubionate and sodium potassium phosphate do not affect protein or fat breakdown in vitro. DHM contains less ionized calcium than fresh human milk because it loses CO2 during expression and processing. Adding supplemental calcium increases ionized calcium in DHM.
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Affiliation(s)
- April Danielle Fogleman
- North Carolina State University, Raleigh, NC (ADF)
- Intermediate & Special Care Nurseries, Lucille Packard Children’s Hospital, Stanford University, Palo Alto, CA (RSC)
- Mothers’ Milk Bank, San Jose, CA (PS)
- North Carolina State University, Raleigh, NC (JCA)
| | - Ronald S. Cohen
- North Carolina State University, Raleigh, NC (ADF)
- Intermediate & Special Care Nurseries, Lucille Packard Children’s Hospital, Stanford University, Palo Alto, CA (RSC)
- Mothers’ Milk Bank, San Jose, CA (PS)
- North Carolina State University, Raleigh, NC (JCA)
| | - Pauline Sakamoto
- North Carolina State University, Raleigh, NC (ADF)
- Intermediate & Special Care Nurseries, Lucille Packard Children’s Hospital, Stanford University, Palo Alto, CA (RSC)
- Mothers’ Milk Bank, San Jose, CA (PS)
- North Carolina State University, Raleigh, NC (JCA)
| | - Jonathan C. Allen
- North Carolina State University, Raleigh, NC (ADF)
- Intermediate & Special Care Nurseries, Lucille Packard Children’s Hospital, Stanford University, Palo Alto, CA (RSC)
- Mothers’ Milk Bank, San Jose, CA (PS)
- North Carolina State University, Raleigh, NC (JCA)
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Vitali D, Radić M, Cetina-Čižmek B, Vedrina Dragojević I. Caco-2 cell uptake of Ca, Mg and Fe from biscuits as affected by enrichment with pseudocereal/inulin mixtures. ACTA ALIMENTARIA 2011. [DOI: 10.1556/aalim.40.2011.4.7] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Cilla A, Lagarda MJ, Alegría A, de Ancos B, Cano MP, Sánchez-Moreno C, Plaza L, Barberá R. Effect of processing and food matrix on calcium and phosphorous bioavailability from milk-based fruit beverages in Caco-2 cells. Food Res Int 2011. [DOI: 10.1016/j.foodres.2011.07.018] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Phytic acid content and “in vitro” iron, calcium and zinc bioavailability in bakery products: The effect of processing. J Cereal Sci 2011. [DOI: 10.1016/j.jcs.2011.02.015] [Citation(s) in RCA: 60] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Lacomba R, Salcedo J, Alegría A, Barberá R, Hueso P, Matencio E, Lagarda MJ. Effect of simulated gastrointestinal digestion on sialic acid and gangliosides present in human milk and infant formulas. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:5755-5762. [PMID: 21495682 DOI: 10.1021/jf200663k] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
The effects of simulated gastrointestinal digestion upon sialic acid and gangliosides in infant and follow-on formulas and human milk, as well as their bioaccessibility, have been evaluated. The gastric stage is the step that causes a greater decrease in sialic acid and ganglioside contents. The intestinal stage only decreases the total and individual contents of gangliosides. After gastrointestinal digestion, neither sialic acid nor gangliosides were found in the nonbioaccessible fraction. The highest bioaccessibility (100 × content in soluble fraction after gastrointestinal digestion/total content) of sialic acid is found in human milk (87%), followed by infant formula (77%) and follow-on formula (16%). In the case of gangliosides, the highest bioaccessibility is present in the follow-on formula (51%), followed by human milk (29%) and infant formula (5%).
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Affiliation(s)
- Ramón Lacomba
- Department of Nutrition and Food Chemistry, Faculty of Pharmacy, University of Valencia, Valencia, Spain
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Eugenia MSL, Sara B, Annalisa M, Giorgio C, Gianfranco P, Rossi F. In vivo and in vitro digestibility of the calcium contained in foods of animal and plant origin. MEDITERRANEAN JOURNAL OF NUTRITION AND METABOLISM 2010. [DOI: 10.1007/s12349-010-0037-4] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Organic acid bioavailability from banana and sweet potato using an in vitro digestion and Caco-2 cell model. Eur J Nutr 2010; 50:31-40. [PMID: 20429010 DOI: 10.1007/s00394-010-0112-0] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2009] [Accepted: 04/14/2010] [Indexed: 10/19/2022]
Abstract
INTRODUCTION Organic acids from plant food have been shown to play an important role in the prevention of chronic diseases (osteoporosis, obesity), inherent to western diets, but little is known about their bioavailability in the small intestine, information that needs to be determined in order to quantify likely effects on human health. METHODS An in vitro model of human digestion was carried out, comprising simulated oral, gastric and pancreatic digestion followed by an in vitro model of small intestine absorption using Caco-2 cell monolayers. As models for fruits and vegetables, freeze-dried or raw samples of banana and sweet potato were used. RESULTS Organic acids have been found to be slowly released from the food matrix during simulated digestion of both banana and sweet potato, either raw or after freeze-drying. In the Caco-2 cell assay, malic and oxalic acids were absorbed more than citric acid. Oxalic and citric acids, but not malic acid, were transported across the cell monolayer. The release and uptake of major organic acids from model fruits and vegetables using established in vitro simulation processes was not quantitative and varied with acid type. CONCLUSION Partial uptake is consistent with a dual nutritional role for organic acids as alkalinising agents (fraction which is taken up) and as modulators of large intestinal function (fraction which is not taken up in the small intestine). Studies of in vivo digestive release and uptake are needed in order to identify the contribution of organic acids to the nutritional value of fruits and vegetables.
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García-Nebot MJ, Alegría A, Barberá R, Contreras MDM, Recio I. Milk versus caseinophosphopeptides added to fruit beverage: resistance and release from simulated gastrointestinal digestion. Peptides 2010; 31:555-61. [PMID: 20035813 DOI: 10.1016/j.peptides.2009.12.021] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 07/22/2009] [Revised: 12/15/2009] [Accepted: 12/15/2009] [Indexed: 10/20/2022]
Abstract
The influence of simulated gastrointestinal digestion on caseinophosphopeptides (CPPs) formation in milk-based fruit beverage was evaluated, together with resistance of a pool of CPPs added to fruit beverage. In milk-based fruit beverage, four CPPs were identified that can be justified by their presence in raw milk or due to processing. When it was subjected to simulated gastrointestinal digestion, 10 CPPs were identified, and only 1 presented the cluster (SpSpSpEE) (3 phosphoseryl group followed by 2 glutamic acid residues), which corresponded to alpha(s2)-CN(1-19)4P. CPPs added to fruit beverage are resistant to simulated gastrointestinal digestion, and 16 CPPs were identified originating from the fragmentation of added CPPs, and with a greater presence of the cluster compared with CPPs originating from milk-based fruit beverage. This could justify the use of CPPs as functional ingredients, and offer a good alternative to milk-based fruit beverage for improving mineral bioavailability.
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Affiliation(s)
- María José García-Nebot
- Nutrition and Food Chemistry, Faculty of Pharmacy, University of Valencia, Avda Vicente Andrés Estellés, 46100 Burjassot, Valencia, Spain
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García-Nebot MJ, Alegría A, Barberá R, Clemente G, Romero F. Addition of milk or caseinophosphopeptides to fruit beverages to improve iron bioavailability? Food Chem 2010. [DOI: 10.1016/j.foodchem.2009.06.005] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Does the addition of caseinophosphopeptides or milk improve zinc in vitro bioavailability in fruit beverages? Food Res Int 2009. [DOI: 10.1016/j.foodres.2009.08.005] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Cilla A, González-Sarrías A, Tomás-Barberán FA, Espín JC, Barberá R. Availability of polyphenols in fruit beverages subjected to in vitro gastrointestinal digestion and their effects on proliferation, cell-cycle and apoptosis in human colon cancer Caco-2 cells. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.10.019] [Citation(s) in RCA: 109] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Cilla A, García-Nebot MJ, Perales S, Lagarda MJ, Barberá R, Farré R. In vitrobioaccessibility of iron and zinc in fortified fruit beverages. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2009.01917.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Frontela C, Scarino ML, Ferruzza S, Ros G, Martínez C. Effect of dephytinization on bioavailability of iron, calcium and zinc from infant cereals assessed in the Caco-2 cell model. World J Gastroenterol 2009; 15:1977-84. [PMID: 19399930 PMCID: PMC2675088 DOI: 10.3748/wjg.15.1977] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Abstract
AIM: To test the effect of the dephytinization of three different commercial infant cereals on iron, calcium, and zinc bioavailability by estimating the uptake, retention, and transport by Caco-2 cells.
METHODS: Both dephytinized (by adding an exogenous phytase) and non-dephytinized infant cereals were digested using an in vitro digestion protocol adapted to the gastrointestinal conditions of infants younger than 6 mo. Mineral cell retention, transport, and uptake from infant cereals were measured using the soluble fraction of the simulated digestion and the Caco-2 cells.
RESULTS: Dephytinization of infant cereals significantly increased (P < 0.05) the cell uptake efficiency (from 0.66%-6.05% to 3.93%-13%), retention (from 6.04%-16.68% to 14.75%-20.14%) and transport efficiency (from 0.14%-2.21% to 1.47%-6.02%), of iron, and the uptake efficiency (from 5.0%-35.4% to 7.3%-41.6%) and retention (from 4.05%-20.53% to 14.45%-61.3%) of zinc, whereas calcium only cell uptake showed a significant increase (P < 0.05) after removing phytate from most of the samples analyzed. A positive relationship (P < 0.05) between mineral solubility and the cell uptake and transport efficiencies was observed.
CONCLUSION: Removing phytate from infant cereals had a beneficial effect on iron and zinc bioavailability when infant cereals were reconstituted with water. Since in developing countries cereal-based complementary foods for infants are usually consumed mixed with water, exogenous phytase additions could improve the nutritional value of this weaning food.
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