51
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Teixeira JLDP, Pallone JAL, Andrade CD, Mesías M, Seiquer I. Bioavailability evaluation of calcium, magnesium and zinc in Brazilian cheese through a combined model of in vitro digestion and Caco-2 cells. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104365] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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52
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Effect of sprouting on the proteome of chickpea flour and on its digestibility by ex vivo gastro-duodenal digestion complemented with jejunal brush border membrane enzymes. Food Res Int 2022; 154:111012. [DOI: 10.1016/j.foodres.2022.111012] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2021] [Revised: 02/11/2022] [Accepted: 02/12/2022] [Indexed: 12/31/2022]
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53
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Giaconia MA, Ramos SDP, Fratelli C, Assis M, Mazzo TM, Longo E, de Rosso VV, Braga ARC. Fermented Jussara: Evaluation of Nanostructure Formation, Bioaccessibility, and Antioxidant Activity. Front Bioeng Biotechnol 2022; 10:814466. [PMID: 35356769 PMCID: PMC8959710 DOI: 10.3389/fbioe.2022.814466] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2021] [Accepted: 02/02/2022] [Indexed: 11/18/2022] Open
Abstract
Among the species of plants present in the Atlantic Forest, the jussara (Euterpe edulis Mart.) stands out for the contents of bioactive compounds present in its composition. Fermentation processes can be essential in converting bioproducts and bioactive compounds, improving their biological properties. In addition, the improvement of procedures for the maintenance of the features of bioactive compounds has been a research focus in recent years, and the nanotechnology features that can potentially solve this issue have been highlighted among the most reviewed paths. The present work focused on tailoring nanostructures applying polyethylene oxide, assembling fermented jussara pulp nanofibers, and assessing their characteristics. The results revealed the formation of fermented jussara nanofibers with a diameter of 101.2 ± 26.2 nm. Also, the obtained results allow us to state that it is possible to maintain or even increase the antioxidant activity of anthocyanins and their metabolites after fermentation processes.
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Affiliation(s)
- Michele Amendoeira Giaconia
- Department of Biosciences, LCBA, Institute of Health, Universidade Federal de São Paulo (UNIFESP), Santos, Brazil
| | - Sergiana dos Passos Ramos
- Department of Biosciences, LCBA, Institute of Health, Universidade Federal de São Paulo (UNIFESP), Santos, Brazil
| | - Camilly Fratelli
- Department of Biosciences, LCBA, Institute of Health, Universidade Federal de São Paulo (UNIFESP), Santos, Brazil
| | - Marcelo Assis
- CDMF/LIEC, Chemistry Department, Universidade Federal de São Carlos (UFSCar), São Carlos, Brazil
| | - Tatiana Martelli Mazzo
- Institute of Marine Sciences, Universidade Federal de São Paulo (UNIFESP), Santos, Brazil
| | - Elson Longo
- CDMF/LIEC, Chemistry Department, Universidade Federal de São Carlos (UFSCar), São Carlos, Brazil
| | - Veridiana Vera de Rosso
- Nutrition and Food Service Research Center, Universidade Federal de São Paulo (UNIFESP), Santos, Brazil
| | - Anna Rafaela Cavalcante Braga
- Department of Biosciences, LCBA, Institute of Health, Universidade Federal de São Paulo (UNIFESP), Santos, Brazil
- Department of Chemical Engineering, Universidade Federal de São Paulo (UNIFESP), Diadema, Brazil
- *Correspondence: Anna Rafaela Cavalcante Braga,
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54
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Analysis of the Factors Affecting Static In Vitro Pepsinolysis of Food Proteins. Molecules 2022; 27:molecules27041260. [PMID: 35209049 PMCID: PMC8878058 DOI: 10.3390/molecules27041260] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2022] [Revised: 02/08/2022] [Accepted: 02/10/2022] [Indexed: 02/04/2023] Open
Abstract
In this meta-analysis, we collected 58 publications spanning the last seven decades that reported static in vitro protein gastric digestion results. A number of descriptors of the pepsinolysis process were extracted, including protein type; pepsin activity and concentration; protein concentration; pH; additives; protein form (e.g., ‘native’, ‘emulsion’, ‘gel’, etc.); molecular weight of the protein; treatment; temperature; and half-times (HT) of protein digestion. After careful analysis and the application of statistical techniques and regression models, several general conclusions could be extracted from the data. The protein form to digest the fastest was ‘emulsion’. The rate of pepsinolysis in the emulsion was largely independent of the protein type, whereas the gastric digestion of the native protein in the solution was strongly dependent on the protein type. The pepsinolysis was shown to be strongly dependent on the structural components of the proteins digested—specifically, β-sheet-inhibited and amino acid, leucine, methionine, and proline-promoted digestion. Interestingly, we found that additives included in the digestion mix to alter protein hydrolysis had, in general, a negligible effect in comparison to the clear importance of the protein form or additional treatment. Overall, the findings allowed for the targeted creation of foods for fast or slow protein digestion, depending on the nutritional needs.
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55
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Zhang YY, Stockmann R, Ng K, Ajlouni S. Bioprocessing of Pea Protein can Enhance Fortified Fe But Reduce Zn In Vitro Bioaccessibility. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:1241-1251. [PMID: 35068144 DOI: 10.1021/acs.jafc.1c05796] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
The bioaccessibility of minerals during food digestion is essential in facilitating absorption and hence mineral bioavailability. Bioprocessing approaches have shown promising effects on Fe and Zn bioaccessibility in plant food matrices. In this study, lactic acid bacteria fermentation or enzymatic hydrolysis was performed on pea protein concentrates (PPCs) to investigate their effects on the bioaccessibility of fortified Fe and Zn salts. Simulated digestion studies revealed that enzymatic hydrolysis was more effective than fermentation. Phytase treatment significantly (P < 0.05) improved Fe3+ bioaccessibility by 5- and 12-fold during fasted and fed digestion stages, respectively. Combined phytase and protease hydrolysis led to a 6- and 15-fold enhancement of Fe3+ bioaccessibility during these stages. None of the bioprocessing approaches led to significant promotive effects on Zn2+ bioaccessibility during fasted or fed digestion. Results of this study show the potential of enzymatic treatment of PPC to significantly promote Fe bioaccessibility.
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Affiliation(s)
- Yianna Y Zhang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria 3052, Australia
- CSIRO Agriculture & Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia
| | - Regine Stockmann
- CSIRO Agriculture & Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia
| | - Ken Ng
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria 3052, Australia
| | - Said Ajlouni
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria 3052, Australia
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56
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Huang YP, Dias FFG, Leite Nobrega de Moura Bell JM, Barile D. A complete workflow for discovering small bioactive peptides in foods by LC-MS/MS: A case study on almonds. Food Chem 2022; 369:130834. [PMID: 34482238 DOI: 10.1016/j.foodchem.2021.130834] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2021] [Revised: 08/01/2021] [Accepted: 08/07/2021] [Indexed: 02/09/2023]
Abstract
Identification of bioactive peptides is an increasingly important target for food chemists, particularly in consideration of the widespread application of proteolytic enzymes in food processing. Because the characterization of small peptides by LC-MS/MS is challenging, we optimized a dimethyl labeling technique to facilitate small peptide identification, using almond proteins as a model. The method was validated by comparing the MS/MS spectra of standards and almond-derived peptides in their nonderivatized and derivatized forms. Signal enhancement of a1 ions was proved to effectively aid in the full-length sequencing of small peptides. We further validated this method using two industrially-relevant protein-rich extracts from almond flour: 1737 medium-sized peptides (5-39 amino acids) and 843 small peptides (2-4 amino acids) were identified. The use of an online bioactive peptide database, complemented by the existing literature, allowed the discovery of 208 small bioactive peptides, whereas for medium-sized peptides, only one was reported being bioactive.
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Affiliation(s)
- Yu-Ping Huang
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States.
| | - Fernanda Furlan Goncalves Dias
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
| | - Juliana Maria Leite Nobrega de Moura Bell
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States; Department of Biological and Agricultural Engineering, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
| | - Daniela Barile
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States; Foods for Health Institute, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States.
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57
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Glucosinolates, Ca, Se Contents, and Bioaccessibility in Brassica rapa Vegetables Obtained by Organic and Conventional Cropping Systems. Foods 2022; 11:foods11030350. [PMID: 35159500 PMCID: PMC8834489 DOI: 10.3390/foods11030350] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Revised: 01/09/2022] [Accepted: 01/18/2022] [Indexed: 11/17/2022] Open
Abstract
In northwest Spain and Portugal, there is a long tradition of cultivating B. rapa subsp. rapa to obtain turnip greens and turnip tops. Brassica rapa L. subsp. rapa (turnip greens and turnip tops) were grown under conventional and organic conditions in two Farms in southern Spain. Glucosinolatescontents were higher in Brassicas grown under conventional conditions than those grown under organic ones. Average Ca total and bioaccessible contents ranged between 14.6–23.4 mg/g; 8.9–12.0 mg/g for turnip greens and 6.4–8.9 mg/g; 4.3–4.8 mg/g for turnip tops. According to these concentrations, an intake of 100–200 g (fresh weight) of the studied Brassica rapa fulfills Ca dietary reference intakes (DRI) (considering the total content data) and complies with 72–100% Ca DRI percentage (considering the bioaccessible data). Se concentrations ranged between 0.061–0.073 µg/g and 0.039–0.053 µg/g for turnip greens and turnip tops respectively. Se bioaccessibility values were high, with percentages of around 90%. Finally, the total glucosinolate content ranged between 13.23–21.28 µmol/g for turnip greens and 13.36–20.20 µmol/g for turnip tops. In general, the bioaccessibility of the total glucosinolates analyzed in this study was high, with mean values of around 73% and 66% for turnip greens and turnip tops, respectively. Brassica rapa vegetables grown under both organic and conventional conditions in southern Spain are an excellent dietary source of Ca, Se, and glucosinolates with a high bioaccessibility.
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58
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Xavier AAO, Mercadante AZ. A guide for the evaluation of in vitro bioaccessibility of carotenoids. Methods Enzymol 2022; 674:297-327. [DOI: 10.1016/bs.mie.2022.06.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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59
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Martins C, Alvito P, Assunção R. Nanomaterials in Foods and Human Digestion: An Important Layer in the Assessment of Potential Toxic Effects. ADVANCES IN EXPERIMENTAL MEDICINE AND BIOLOGY 2022; 1357:403-414. [DOI: 10.1007/978-3-030-88071-2_16] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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60
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Hernalsteens S, Huang S, Cong HH, Chen XD. The final fate of food: On the establishment of in vitro colon models. Food Res Int 2021; 150:110743. [PMID: 34865762 DOI: 10.1016/j.foodres.2021.110743] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2021] [Revised: 09/24/2021] [Accepted: 10/06/2021] [Indexed: 02/07/2023]
Abstract
The search for life/health quality has driven the search for a better understanding of food components on the overall individual health, which turns to be intrinsically related to the digestive system. In vitro digestion models are considered an alternative for the in vivo studies for a variety of practical reasons, but further research is still needed concerning the colon model establishment. An effective in vitro colon model should consider all unit operations and transport phenomena, together with chemical and biochemical reactions, material handling and reactor design. Due to the different techniques and dependence on the donor microbiota, it is difficult to obtain a standard protocol with results reproductible in time and space. Furthermore, the colon model should be fed with a representative substrate, thus what happens in upper digestion tract and absorption prior to colon is also of crucial importance. Essentially, there are two ways to think about how to achieve a good and useful in vitro colon model: a complex biomimetic system that provides results comparable with the in vivo studies or a simple system, that despite the fact it could not give physiologically relevant data, it is sufficient to understand the fate of some specific components.
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Affiliation(s)
- Saartje Hernalsteens
- College of Chemistry, Chemical Engineering and Materials Science - Soochow University, China.
| | | | - Hai Hua Cong
- College of Food Science and Engineering - Dalian Ocean University, China
| | - Xiao Dong Chen
- College of Chemistry, Chemical Engineering and Materials Science - Soochow University, China.
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61
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Martín-Hernández MDC, Burnand D, Jud C, Portmann R, Egger L. Interaction of magnetic silica nanoparticles with food proteins during in vitro digestion. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112303] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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62
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Ariëns RM, Bastiaan-Net S, van de Berg-Somhorst DB, El Bachrioui K, Boudewijn A, van den Dool RT, de Jong GA, Wichers HJ, Mes JJ. Comparing nutritional and digestibility aspects of sustainable proteins using the INFOGEST digestion protocol. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104748] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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63
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O'Farrell C, Stamatopoulos K, Simmons M, Batchelor H. In vitro models to evaluate ingestible devices: Present status and current trends. Adv Drug Deliv Rev 2021; 178:113924. [PMID: 34390774 DOI: 10.1016/j.addr.2021.113924] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2021] [Revised: 08/03/2021] [Accepted: 08/09/2021] [Indexed: 12/14/2022]
Abstract
Orally ingestible medical devices offer significant opportunity in the diagnosis and treatment of gastrointestinal conditions. Their development necessitates the use of models that simulate the gastrointestinal environment on both a macro and micro scale. An evolution in scientific technology has enabled a wide range of in vitro, ex vivo and in vivo models to be developed that replicate the gastrointestinal tract. This review describes the landscape of the existing range of in vitro tools that are available to characterize ingestible devices. Models are presented with details on their benefits and limitations with regards to the evaluation of ingestible devices and examples of their use in the evaluation of such devices is presented where available. The multitude of models available provides a suite of tools that can be used in the evaluation of ingestible devices that should be selected on the functionality of the device and the mechanism of its function.
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Affiliation(s)
- Connor O'Farrell
- School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK
| | - Konstantinos Stamatopoulos
- School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK; Biopharmaceutics, Pharmaceutical Development, PDS, MST, RD Platform Technology & Science, GSK, David Jack Centre, Park Road, Ware, Hertfordshire SG12 0DP, UK
| | - Mark Simmons
- School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK
| | - Hannah Batchelor
- Strathclyde Institute of Pharmacy and Biomedical Sciences, 161 Cathedral Street, Glasgow G4 0RE, UK.
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64
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Xavier AAO, Mariutti LRB. Static and semi-dynamic in vitro digestion methods: state of the art and recent achievements towards standardization. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2021.08.002] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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65
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Orlien V, Aalaei K, Poojary MM, Nielsen DS, Ahrné L, Carrascal JR. Effect of processing on in vitro digestibility (IVPD) of food proteins. Crit Rev Food Sci Nutr 2021; 63:2790-2839. [PMID: 34590513 DOI: 10.1080/10408398.2021.1980763] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
Proteins are important macronutrients for the human body to grow and function throughout life. Although proteins are found in most foods, their very dissimilar digestibility must be taking into consideration when addressing the nutritional composition of a diet. This review presents a comprehensive summary of the in vitro digestibility of proteins from plants, milk, muscle, and egg. It is evident from this work that protein digestibility greatly varies among foods, this variability being dependent not only upon the protein source, but also the food matrix and the molecular interactions between proteins and other food components (food formulation), as well as the conditions during food processing and storage. Different approaches have been applied to assess in vitro protein digestibility (IVPD), varying in both the enzyme assay and quantification method used. In general, animal proteins tend to show higher IVPD. Harsh technological treatments tend to reduce IVPD, except for plant proteins, in which thermal degradation of anti-nutritional compounds results in improved IVPD. However, in order to improve the current knowledge about protein digestibility there is a vital need for understanding dependency on a protein source, molecular interaction, processing and formulation and relationships between. Such knowledge can be used to develop new food products with enhanced protein bioaccessibility.
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Affiliation(s)
- Vibeke Orlien
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Kataneh Aalaei
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Mahesha M Poojary
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Dennis S Nielsen
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Lilia Ahrné
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Jorge Ruiz Carrascal
- Research Institute of Meat and Meat Products (IproCar), University of Extremadura, Cáceres, Spain
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66
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Colombo R, Ferron L, Frosi I, Papetti A. Advances in static in vitro digestion models after the COST action Infogest consensus protocol. Food Funct 2021; 12:7619-7636. [PMID: 34250533 DOI: 10.1039/d1fo01089a] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
In vitro digestion models are essential to predictively evaluate the bioaccessibility and bioactivity of food molecules or natural products. Dynamic models better simulate the gastrointestinal conditions as they reproduce similar physiological environments. Despite this, static methods, also known as biochemical methods, represent a simple and useful approach for the study of different types of molecules, with a broad applicability in the nutritional, pharmaceutical, and toxicological fields. In addition, static models can be validated, avoiding the disadvantage of a difficult reproducibility of dynamic in vitro systems and inter-individual variations of in vivo experiments. A crucial point in the standardization of static models was the COST Action Infogest in 2014, which elaborated an international consensus static digestion method to harmonize experimental conditions and has general guidelines, thus allowing the comparison of studies and data. The aim of our review is to underline the impact of the Infogest consensus method and the development and evolution of in vitro static methods in the following years, with a focus on food applications.
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Affiliation(s)
- Raffaella Colombo
- Department of Drug Sciences, University of Pavia, V.le Taramelli 12, 27100, Pavia, Italy.
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67
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Zhao X, Cui YJ, Bai SS, Yang ZJ, Miao-Cai, Megrous S, Aziz T, Sarwar A, Li D, Yang ZN. Antioxidant Activity of Novel Casein-Derived Peptides with Microbial Proteases as Characterized via Keap1-Nrf2 Pathway in HepG2 Cells. J Microbiol Biotechnol 2021; 31:1163-1174. [PMID: 34226415 PMCID: PMC9705968 DOI: 10.4014/jmb.2104.04013] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Revised: 06/11/2021] [Accepted: 06/27/2021] [Indexed: 12/15/2022]
Abstract
Casein-derived antioxidant peptides by using microbial proteases have gained increasing attention. Combination of two microbial proteases, Protin SD-NY10 and Protease A "Amano" 2SD, was employed to hydrolyze casein to obtain potential antioxidant peptides that were identified by LCMS/ MS, chemically synthesized and characterized in a oxidatively damaged HepG2 cell model. Four peptides, YQLD, FSDIPNPIGSEN, FSDIPNPIGSE, YFYP were found to possess high 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging ability. Evaluation with HepG2 cells showed that the 4 peptides at low concentrations (< 1.0 mg/ml) protected the cells against oxidative damage. The 4 peptides exhibited different levels of antioxidant activity by stimulating mRNA and protein expression of the antioxidant enzymes such as superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GSH-Px), as well as nuclear factor erythroid-2-related factor 2 (Nrf2), but decreasing the mRNA expression of Kelch-like ECH-associated protein 1 (Keap1). Furthermore, these peptides decreased production of reactive oxygen species (ROS) and malondialdehyde (MDA), but increased glutathione (GSH) production in HepG2 cells. Therefore, the 4 casein-derived peptides obtained by using microbial proteases exhibited different antioxidant activity by activating the Keap1-Nrf2 signaling pathway, and they could serve as potential antioxidant agents in functional foods or pharmaceutic preparation.
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Affiliation(s)
- Xiao Zhao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, P.R. China,Beijing Institute of Nutrition Resources, Beijing 100069, P.R. China
| | - Ya-Juan Cui
- Beijing Institute of Nutrition Resources, Beijing 100069, P.R. China
| | - Sha-Sha Bai
- Beijing Institute of Nutrition Resources, Beijing 100069, P.R. China
| | - Zhi-Jie Yang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, P.R. China
| | - Miao-Cai
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, P.R. China
| | - Sarah Megrous
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, P.R. China
| | - Tariq Aziz
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, P.R. China
| | - Abid Sarwar
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, P.R. China
| | - Dong Li
- Beijing Institute of Nutrition Resources, Beijing 100069, P.R. China
| | - Zhen-Nai Yang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, P.R. China,Beijing Institute of Nutrition Resources, Beijing 100069, P.R. China,Corresponding author Phone: +86-10-6898-4870 Fax: +86-10-6898-5456 E-mail:
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68
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Zhou L, Wang L, Ma N, Wu F, Wan Y, Zhang Y, Qian W. Construction of lipid layer and monitoring its digestion by optical interferometry. Food Chem 2021; 366:130553. [PMID: 34284194 DOI: 10.1016/j.foodchem.2021.130553] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2021] [Revised: 06/30/2021] [Accepted: 07/05/2021] [Indexed: 02/07/2023]
Abstract
A method for real-time monitoring of lipid digestion based on photonic crystals formed from silica was developed. As an effective "net", the highly ordered silica colloidal crystal (SCC) film provides structural support for lipid payload. This method based on optical interferometric film kinetics was used to record the whole kinetics progress of olive oil hydrolysis by lipase in real time and calculate the kinetic Michaelis constant. The kinetic parameters were compared with the results determined by the titration method. The effects of bile salt content on lipase and olive oil layer were studied. This method provides a potential evaluation system for real-time digestion and degradation of edible oil in the food field. It also provides a basis for further real-time evaluation of lipid bioavailability in food systems by real-time recording the release and degradation of lipids in the food nano-matrix.
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Affiliation(s)
- Lele Zhou
- State Key Laboratory of Bioelectronics, School of Biological Science and Medical Engineering, Southeast University, Nanjing 210096, China
| | - Lu Wang
- State Key Laboratory of Bioelectronics, School of Biological Science and Medical Engineering, Southeast University, Nanjing 210096, China
| | - Ning Ma
- State Key Laboratory of Bioelectronics, School of Biological Science and Medical Engineering, Southeast University, Nanjing 210096, China
| | - Feng Wu
- State Key Laboratory of Bioelectronics, School of Biological Science and Medical Engineering, Southeast University, Nanjing 210096, China
| | - Yizhen Wan
- State Key Laboratory of Bioelectronics, School of Biological Science and Medical Engineering, Southeast University, Nanjing 210096, China
| | - Yifan Zhang
- State Key Laboratory of Bioelectronics, School of Biological Science and Medical Engineering, Southeast University, Nanjing 210096, China
| | - Weiping Qian
- State Key Laboratory of Bioelectronics, School of Biological Science and Medical Engineering, Southeast University, Nanjing 210096, China.
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69
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Shannon E, Conlon M, Hayes M. Seaweed Components as Potential Modulators of the Gut Microbiota. Mar Drugs 2021; 19:358. [PMID: 34201794 PMCID: PMC8303941 DOI: 10.3390/md19070358] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2021] [Revised: 06/20/2021] [Accepted: 06/20/2021] [Indexed: 12/11/2022] Open
Abstract
Macroalgae, or seaweeds, are a rich source of components which may exert beneficial effects on the mammalian gut microbiota through the enhancement of bacterial diversity and abundance. An imbalance of gut bacteria has been linked to the development of disorders such as inflammatory bowel disease, immunodeficiency, hypertension, type-2-diabetes, obesity, and cancer. This review outlines current knowledge from in vitro and in vivo studies concerning the potential therapeutic application of seaweed-derived polysaccharides, polyphenols and peptides to modulate the gut microbiota through diet. Polysaccharides such as fucoidan, laminarin, alginate, ulvan and porphyran are unique to seaweeds. Several studies have shown their potential to act as prebiotics and to positively modulate the gut microbiota. Prebiotics enhance bacterial populations and often their production of short chain fatty acids, which are the energy source for gastrointestinal epithelial cells, provide protection against pathogens, influence immunomodulation, and induce apoptosis of colon cancer cells. The oral bioaccessibility and bioavailability of seaweed components is also discussed, including the advantages and limitations of static and dynamic in vitro gastrointestinal models versus ex vivo and in vivo methods. Seaweed bioactives show potential for use in prevention and, in some instances, treatment of human disease. However, it is also necessary to confirm these potential, therapeutic effects in large-scale clinical trials. Where possible, we have cited information concerning these trials.
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Affiliation(s)
- Emer Shannon
- Food Biosciences, Teagasc Food Research Centre, Ashtown, D15 KN3K Dublin, Ireland;
- CSIRO Health and Biosecurity, Kintore Avenue, Adelaide, SA 5000, Australia;
| | - Michael Conlon
- CSIRO Health and Biosecurity, Kintore Avenue, Adelaide, SA 5000, Australia;
| | - Maria Hayes
- Food Biosciences, Teagasc Food Research Centre, Ashtown, D15 KN3K Dublin, Ireland;
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70
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Wu P, Chen XD. Validation of in vitro bioaccessibility assays — a key aspect in the rational design of functional foods towards tailored bioavailability. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2021.03.002] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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71
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Tan H, Zhou H, Guo T, Zhang Y, Ma L. Zein-bound zearalenone: A hidden mycotoxin found in maize and maize-products. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.107903] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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72
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Lynch KM, Strain CR, Johnson C, Patangia D, Stanton C, Koc F, Gil-Martinez J, O'Riordan P, Sahin AW, Ross RP, Arendt EK. Extraction and characterisation of arabinoxylan from brewers spent grain and investigation of microbiome modulation potential. Eur J Nutr 2021; 60:4393-4411. [PMID: 34057578 PMCID: PMC8572209 DOI: 10.1007/s00394-021-02570-8] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2020] [Accepted: 04/19/2021] [Indexed: 12/17/2022]
Abstract
Purpose Brewers’ spent grain (BSG) represents the largest by-product of the brewing industry. Its utilisation as an animal feed has become less practical today; however, its high fibre and protein content make it a promising untapped resource for human nutrition. BSG contains mainly insoluble fibre. This fibre, along with protein, is trapped with the complex lignocellulosic cell structure and must be solubilised to release components which may be beneficial to health through modulation of the gut microbiota. Methods In this study, the application of a simultaneous saccharification and fermentation process for the extraction and solubilisation of arabinoxylan from BSG is demonstrated. Results Processing of the BSG was varied to modulate the physicochemical and molecular characteristic of the released arabinoxylan. The maximum level of arabinoxylan solubilisation achieved was approximately 21%, compared to the unprocessed BSG which contained no soluble arabinoxylan (AX). Concentration of the solubilised material produced a sample containing 99% soluble AX. Samples were investigated for their microbiome modulating capacity in in-vitro faecal fermentation trials. Many samples promoted increased Lactobacillus levels (approx. twofold). One sample that contained the highest level of soluble AX was shown to be bifidogenic, increasing the levels of this genus approx. 3.5-fold as well as acetate (p = 0.018) and propionate (p < 0.001) production. Conclusion The findings indicate that AX extracted from BSG has prebiotic potential. The demonstration that BSG is a source of functional fibre is a promising step towards the application of this brewing side-stream as a functional food ingredient for human nutrition. Supplementary Information The online version contains supplementary material available at 10.1007/s00394-021-02570-8.
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Affiliation(s)
- Kieran M Lynch
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Conall R Strain
- Teagasc Food Research Centre, Fermoy, Co., Cork, Ireland.,APC Microbiome Ireland, University College Cork, Cork, Ireland
| | - Crystal Johnson
- Teagasc Food Research Centre, Fermoy, Co., Cork, Ireland.,APC Microbiome Ireland, University College Cork, Cork, Ireland
| | - Dhrati Patangia
- Teagasc Food Research Centre, Fermoy, Co., Cork, Ireland.,APC Microbiome Ireland, University College Cork, Cork, Ireland
| | - Catherine Stanton
- Teagasc Food Research Centre, Fermoy, Co., Cork, Ireland.,APC Microbiome Ireland, University College Cork, Cork, Ireland
| | - Fatma Koc
- Teagasc Food Research Centre, Fermoy, Co., Cork, Ireland.,APC Microbiome Ireland, University College Cork, Cork, Ireland
| | - Jorge Gil-Martinez
- Global Innovation and Technology Centre, Anheuser-Busch InBev nv/sa, Brouwerijplein 1, 3000, Leuven, Belgium
| | - Patrick O'Riordan
- Global Innovation and Technology Centre, Anheuser-Busch InBev nv/sa, Brouwerijplein 1, 3000, Leuven, Belgium
| | - Aylin W Sahin
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - R Paul Ross
- APC Microbiome Ireland, University College Cork, Cork, Ireland
| | - Elke K Arendt
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland. .,APC Microbiome Ireland, University College Cork, Cork, Ireland.
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73
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Torcello-Gómez A, Dupont D, Jardin J, Briard-Bion V, Deglaire A, Risse K, Mechoulan E, Mackie A. The pattern of peptides released from dairy and egg proteins is highly dependent on the simulated digestion scenario. Food Funct 2021; 11:5240-5256. [PMID: 32458959 DOI: 10.1039/d0fo00744g] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
Evaluating the gastrointestinal (GI) fate of proteins is part of the assessment to determine whether proteins are safe to consume. In vitro digestion tests are often used for screening purposes in the evaluation of potential allergenicity. However, the current pepsin resistant test used by the European Food Safety Authority, only corresponds to fasted gastric conditions representative of a late phase adult stomach. In addition, these tests are performed on isolated proteins and the effect of the food matrix and processing are not systematically considered. The aim of this research is to compare three different static in vitro GI scenarios that are physiologically relevant. Namely, an infant, early phase (fed state) adult and late phase (fasted state) adult model. These protocols are applied to well-characterised isolated dairy (β-lactoglobulin and β-casein) and egg (lysozyme and ovalbumin) proteins and the impact of food matrix/processing on their proteolysis is also investigated. A combination of SDS-PAGE, LC-MS/MS and spectrophotometric assay was used for the evaluation of the proteolysis. Results highlight differences across the three GI scenarios whether on isolated proteins or within food matrices. The infant model led to incomplete digestion, leaving intact egg proteins, either isolated or in the food matrix, and intact β-lactoglobulin in the milk. In addition, peptides greater than 9 amino acids were found throughout the intestinal phase for all proteins studied, regardless of the scenario. This reinforces the difficulty of linking protein digestibility to potential allergenicity because many other factors are involved that need further investigation.
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Affiliation(s)
| | - Didier Dupont
- INRAE Institut Agro, STLO, 65 Rue St Brieuc, 35042 Rennes, France
| | - Julien Jardin
- INRAE Institut Agro, STLO, 65 Rue St Brieuc, 35042 Rennes, France
| | | | - Amélie Deglaire
- INRAE Institut Agro, STLO, 65 Rue St Brieuc, 35042 Rennes, France
| | - Kerstin Risse
- School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK. and Institute of Food Technology and Food Chemistry, Faculty III Process Sciences, Technical University of Berlin, Koenigin-Luise-Str. 22, 14195 Berlin, Germany
| | - Elodie Mechoulan
- School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK. and Institut Universitaire de Technologie, University of Angers, 4 Boulevard de Lavoisier, 49000 Angers, France
| | - Alan Mackie
- School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK.
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74
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Ta LP, Bujna E, Antal O, Ladányi M, Juhász R, Szécsi A, Kun S, Sudheer S, Gupta VK, Nguyen QD. Effects of various polysaccharides (alginate, carrageenan, gums, chitosan) and their combination with prebiotic saccharides (resistant starch, lactosucrose, lactulose) on the encapsulation of probiotic bacteria Lactobacillus casei 01 strain. Int J Biol Macromol 2021; 183:1136-1144. [PMID: 33932423 DOI: 10.1016/j.ijbiomac.2021.04.170] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Revised: 04/23/2021] [Accepted: 04/26/2021] [Indexed: 11/26/2022]
Abstract
The probiotics are extremely sensitive to various environmental factors, which imposes limitation on their health and functional effectiveness. Thus, development of delivery system for protection of viable cells while passing through different stages of the human digestion system is key factor in application of probiotic products. In our study, the effects of several polysaccharides such as alginate, κ-carrageenan, locust bean gum, gellan gum, xanthan gum and their combination with various prebiotic components (resistant starch, lactulose, lactosucrose) on encapsulation of probiotic Lactobacillus casei 01 strain were studied. Both regular and unregular beads with size distributions from 2 mm up to 5 mm were obtained. The encapsulation efficiencies varied from 64.4% up to 79%. Based on the texture's profiles, the capsules can be grouped into 5 clusters with squared Euclidean distance 3.5. Meanwhile, the starch-alginate and the lactosucrose LS55L - alginate beads were found to be the most stable and to have massive textural properties, whereas the gellan gum - xanthan gum and the chitosan coated alginate beads emerged as the softest. Encapsulation significantly improved the degree of gastric tolerance of probiotic cells even in the presence of pepsin. The INFOGEST in vitro digestion protocol was adapted to investigate the protection effects of different capsules. The highest survival (with loss rate of lower than 1 log CFU/g) was observed in the case of the cells encapsulated in starch-alginate beads. Moreover, the alginate microcapsules combined with lactosucrose LS55L also provided very promising shield for probiotics from the low pH of gastric conditions. Our findings suggest that incorporation of prebiotics into alginate-base encapsulation would be good idea in development of micro delivery systems that helps the survival of probiotics and their delivery to the target sites of action in human body.
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Affiliation(s)
- Linh Phuong Ta
- Department of Bioengineering and Alcoholic Drink Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi út 45, H-1118 Budapest, Hungary
| | - Erika Bujna
- Department of Bioengineering and Alcoholic Drink Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi út 45, H-1118 Budapest, Hungary.
| | - Otilia Antal
- Food Science Research Group, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Hermann Ottó út 15, H-1022 Budapest, Hungary
| | - Márta Ladányi
- Department of Applied Statistics, Institute of Mathematics and Basic Science, Hungarian University of Agriculture and Life Sciences, Villányi út 29-43., H-1118 Budapest, Hungary
| | - Réka Juhász
- Department of Fruit and Vegetable Processing Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Villányi út 29-43., H-1118 Budapest, Hungary
| | - Anett Szécsi
- Department of Bioengineering and Alcoholic Drink Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi út 45, H-1118 Budapest, Hungary.
| | - Szilárd Kun
- Department of Bioengineering and Alcoholic Drink Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi út 45, H-1118 Budapest, Hungary.
| | - Surya Sudheer
- Department of Botany, Institute of Ecology and Earth Sciences University of Tartu, Lai 40, Tartu, Estonia
| | - Vijai Kumar Gupta
- Biorefining and Advanced Materials Research Center, Scotland's Rural College (SRUC), Kings Buildings, West Mains Road, Edinburgh EH9 3JG, UK; Center for Safe and Improved Food, Scotland's Rural College (SRUC), Kings Buildings, West Mains Road, Edinburgh EH9 3JG, UK.
| | - Quang Duc Nguyen
- Department of Bioengineering and Alcoholic Drink Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi út 45, H-1118 Budapest, Hungary.
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75
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Rieder A, Afseth NK, Böcker U, Knutsen SH, Kirkhus B, Mæhre HK, Ballance S, Wubshet SG. Improved estimation of in vitro protein digestibility of different foods using size exclusion chromatography. Food Chem 2021; 358:129830. [PMID: 33940301 DOI: 10.1016/j.foodchem.2021.129830] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2020] [Revised: 04/12/2021] [Accepted: 04/14/2021] [Indexed: 12/31/2022]
Abstract
While the harmonized INFOGEST model provides a physiologically relevant platform for simulated digestion, it needs to be combined with adequate analytical methods to enable quantification and comparison of protein digestibility in different food matrices. We have shown that size exclusion chromatography (SEC) can be used to estimate the proportion of small peptides potentially available for uptake. Combined with determination of total dissolved protein, the % of small peptides per total protein was calculated as a physiologically relevant estimate of protein digestibility (DSEC). Values for DSEC differed for casein (87.6%), chicken mince (72.6%), heated pea protein concentrate (67.8%), bread (63%), beef entrecote (57.7%) and pea protein concentrate (57.8%). In contrast to existing methods (TCA soluble protein, free NH2-groups), the proposed SEC based method gives separate insight into the two fundamental processes during protein digestion (solubilization and break-down), while maintaining the ability to rank digestibility of very different food proteins.
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Affiliation(s)
- Anne Rieder
- Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, N-1433 Ås, Norway.
| | - Nils Kristian Afseth
- Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, N-1433 Ås, Norway
| | - Ulrike Böcker
- Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, N-1433 Ås, Norway
| | - Svein Halvor Knutsen
- Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, N-1433 Ås, Norway
| | - Bente Kirkhus
- Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, N-1433 Ås, Norway
| | - Hanne K Mæhre
- Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, N-1433 Ås, Norway
| | - Simon Ballance
- Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, N-1433 Ås, Norway
| | - Sileshi Gizachew Wubshet
- Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, N-1433 Ås, Norway
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76
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Seraglio SKT, Schulz M, Gonzaga LV, Fett R, Costa ACO. Current status of the gastrointestinal digestion effects on honey: A comprehensive review. Food Chem 2021; 357:129807. [PMID: 33915465 DOI: 10.1016/j.foodchem.2021.129807] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2021] [Revised: 03/15/2021] [Accepted: 03/27/2021] [Indexed: 12/30/2022]
Abstract
In the past five years, more than 8000 scientific reports have been published on honey composition and its potential bioactivity as a source of pro-health components. However, the potential effectiveness of nutrients and other compounds in the human body is greatly influenced by the individual digestion conditions. Consequently, changes in the structure of honey components and their interactions with other constituents are expected and they may affect the bioaccessibility, the bioavailability, and further physiological functions of honey nutrients and bioactives. In this context, in addition to present key physiological characteristics for each step of the human digestion and their simulation aspects, this review also summarizes and discusses available data regarding the effect of the digestion (in vitro and in vivo) on honey compounds. Additionally, we consider the influence of the digestion on biological activities described for the compounds in the honey.
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Affiliation(s)
| | - Mayara Schulz
- Department of Food Science and Technology, Federal University of Santa Catarina, 88034-001 Florianópolis, SC, Brazil
| | - Luciano Valdemiro Gonzaga
- Department of Food Science and Technology, Federal University of Santa Catarina, 88034-001 Florianópolis, SC, Brazil
| | - Roseane Fett
- Department of Food Science and Technology, Federal University of Santa Catarina, 88034-001 Florianópolis, SC, Brazil
| | - Ana Carolina Oliveira Costa
- Department of Food Science and Technology, Federal University of Santa Catarina, 88034-001 Florianópolis, SC, Brazil.
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77
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Sensoy I. A review on the food digestion in the digestive tract and the used in vitro models. Curr Res Food Sci 2021; 4:308-319. [PMID: 34027433 PMCID: PMC8134715 DOI: 10.1016/j.crfs.2021.04.004] [Citation(s) in RCA: 87] [Impact Index Per Article: 29.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2021] [Revised: 04/07/2021] [Accepted: 04/07/2021] [Indexed: 12/17/2022] Open
Abstract
It is crucial to replicate or mimic the human digestive system conditions closely in model systems to have the food digestion-related data as accurate as possible. Thus, the data obtained could contribute to studies like those on the relationship between health and nutrition. This review aims to express the human digestion system's role in food digestion and compare the capability of the models used in simulations, especially the dynamic in vitro models. Activities of the human digestive system governing food digestion and the food matrix's disintegration mechanism in the digestive system were discussed. Dynamic in vitro models and their relevance to the human digestive system were described. Advancements in the last 20 years, as well as limitations of those artificial systems, with prospects, were discussed. Extensive use and improvement on these models will extend our knowledge of the food matrix and digestive system's complex interaction. Thus, it will be possible to design next-generation foods with improved health benefits.
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Affiliation(s)
- Ilkay Sensoy
- Department of Food Engineering, Middle East Technical University, Universiteler Mahallesi, Cankaya, 06800, ANKARA, Turkey
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78
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Miniaturized all-in-one nanoGIT+active system for on-surface metabolization, separation and effect imaging. Anal Chim Acta 2021; 1154:338307. [DOI: 10.1016/j.aca.2021.338307] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2020] [Revised: 01/28/2021] [Accepted: 02/07/2021] [Indexed: 02/06/2023]
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79
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Sheng X, Nagaoka S, Hashimoto M, Amiya Y, Beppu M, Tsukamoto K, Yanase E, Tanaka M, Matsui T. Identification of peptides in blood following oral administration of β-conglycinin to Wistar rats. Food Chem 2021; 341:128197. [PMID: 33032251 DOI: 10.1016/j.foodchem.2020.128197] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2020] [Revised: 09/01/2020] [Accepted: 09/23/2020] [Indexed: 01/04/2023]
Abstract
In this study, β-conglycinin (100 mg/kg) was orally administered to Wistar rats in order to identify peptides that may be derived from the protein in the blood. Plasma samples taken from the tail vein up to 8 h after administration were analyzed by matrix-assisted laser desorption/ionization (MALDI) and liquid chromatography-time-of-flight (LC-TOF) mass spectrometry (MS). In total, 126 signals were detected by MALDI-MS. Among the signals, nine oligopeptides (SEL, KGPL, SILGA, DSEL, GDANI, SYFV, CLQSC, GEQPRPF, and LVINEGDA) were successfully identified as β-conglycinin-derived peptides by LC-TOF/MS at a plasma concentration of 0.75-756 pmol/mL. The results demonstrated that β-conglycinin could be the dietary source protein for the oligopeptides produced prior to entering the circulating bloodstream of rats.
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Affiliation(s)
- Xiaojing Sheng
- Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School of Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan
| | - Satoshi Nagaoka
- Department of Applied Life Science, Faculty of Applied Biological Sciences, Gifu University, Gifu 501-1193, Japan
| | - Marika Hashimoto
- Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School of Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan
| | - Yusuke Amiya
- Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School of Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan
| | - Masato Beppu
- Department of Applied Life Science, Faculty of Applied Biological Sciences, Gifu University, Gifu 501-1193, Japan
| | - Kenichiro Tsukamoto
- Department of Applied Life Science, Faculty of Applied Biological Sciences, Gifu University, Gifu 501-1193, Japan
| | - Emiko Yanase
- Department of Applied Life Science, Faculty of Applied Biological Sciences, Gifu University, Gifu 501-1193, Japan
| | - Mitsuru Tanaka
- Research and Development Center for Five-Sense Devices, Kyushu University, Fukuoka 819-0395, Japan
| | - Toshiro Matsui
- Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School of Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan; Research and Development Center for Five-Sense Devices, Kyushu University, Fukuoka 819-0395, Japan.
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80
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Reynaud Y, Couvent A, Manach A, Forest D, Lopez M, Picque D, Souchon I, Rémond D, Dupont D. Food-dependent set-up of the DiDGI® dynamic in vitro system: Correlation with the porcine model for protein digestion of soya-based food. Food Chem 2021; 341:128276. [PMID: 33068848 DOI: 10.1016/j.foodchem.2020.128276] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2020] [Revised: 09/25/2020] [Accepted: 09/29/2020] [Indexed: 02/07/2023]
Abstract
The present study compared in vivo protein digestion in a miniature pig model with the dynamic in vitro system DiDGI®, using three digestive compartments (stomach, duodenum, and jejunum + ileum). Two soya-based meals-commercial soya milk and tofu-were studied, each with the same macronutrient content but different macrostructures. Our aim was to first deduce from the in vivo experiments in pigs key digestive parameters such as gastric pH, stomach emptying kinetics, and intestinal transit time, in order to design a relevant set-up for the dynamic in vitro system. Then, we compared digestive samples collected at fixed sampling times from both in vivo and in vitro models regarding different values related to proteolysis. We observed similar evolutions of gastric peptide distribution and duodenal proteolysis between models. Overall, apparent ileal digestibility of nitrogen was similar in vitro and in vivo and the differences between the two meals were conserved between models.
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Affiliation(s)
- Yohan Reynaud
- IMPROVE SAS, F-80480 Dury, France; STLO, INRAE, INSTITUT AGRO, F-35042 Rennes, France.
| | | | - Aline Manach
- Université Paris-Saclay, INRAE, AgroParisTech, SayFood, F-78850 Thiverval-Grignon, France.
| | - David Forest
- Université Paris-Saclay, INRAE, AgroParisTech, SayFood, F-78850 Thiverval-Grignon, France.
| | | | - Daniel Picque
- Université Paris-Saclay, INRAE, AgroParisTech, SayFood, F-78850 Thiverval-Grignon, France.
| | - Isabelle Souchon
- Université Paris-Saclay, INRAE, AgroParisTech, SayFood, F-78850 Thiverval-Grignon, France.
| | - Didier Rémond
- Université Clermont Auvergne, INRAE, UNH, Unité de Nutrition Humaine, F-63000 Clermont-Ferrand, France.
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81
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Nishinari K, Fang Y. Molar mass effect in food and health. Food Hydrocoll 2021; 112:106110. [PMID: 32895590 PMCID: PMC7467918 DOI: 10.1016/j.foodhyd.2020.106110] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2019] [Revised: 06/12/2020] [Accepted: 06/15/2020] [Indexed: 12/26/2022]
Abstract
It is demanded to supply foods with good quality for all the humans. With the advent of aging society, palatable and healthy foods are required to improve the quality of life and reduce the burden of finance for medical expenditure. Food hydrocolloids can contribute to this demand by versatile functions such as thickening, gelling, stabilising, and emulsifying, controlling texture and flavour release in food processing. Molar mass effects on viscosity and diffusion in liquid foods, and on mechanical and other physical properties of solid and semi-solid foods and films are overviewed. In these functions, the molar mass is one of the key factors, and therefore, the effects of molar mass on various health problems related to noncommunicable diseases or symptoms such as cancer, hyperlipidemia, hyperglycemia, constipation, high blood pressure, knee pain, osteoporosis, cystic fibrosis and dysphagia are described. Understanding these problems only from the viewpoint of molar mass is limited since other structural characteristics, conformation, branching, blockiness in copolymers such as pectin and alginate, degree of substitution as well as the position of the substituents are sometimes the determining factor rather than the molar mass. Nevertheless, comparison of different behaviours and functions in different polymers from the viewpoint of molar mass is expected to be useful to find a common characteristics, which may be helpful to understand the mechanism in other problems.
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Affiliation(s)
- Katsuyoshi Nishinari
- Glyn O. Phillips Hydrocolloids Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Wuhan, 430068, PR China
- Department of Food and Nutrition, Graduate School of Human Life Science, Osaka City University, Osaka, 558-6565, Japan
| | - Yapeng Fang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, PR China
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82
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Ji H, Hu J, Zuo S, Zhang S, Li M, Nie S. In vitro gastrointestinal digestion and fermentation models and their applications in food carbohydrates. Crit Rev Food Sci Nutr 2021; 62:5349-5371. [PMID: 33591236 DOI: 10.1080/10408398.2021.1884841] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Abstract
Food nutrients plays a crucial role in human health, especially in gastrointestinal (GI) health. The effect of food nutrients on human health mainly depends on the digestion and fermentation process in the GI tract. In vitro GI digestion and fermentation models had the advantages of reproducibility, simplicity, universality, and could integrally simulate the in vivo conditions to mimic oral, gastric, small intestinal and large intestinal digestive processes. They could not only predict the relationship among material composition, structure and digestive characteristics, but also evaluate the bioavailability of material components and the impact of digestive metabolites on GI health. This review systematicly summarized the current state of the in vitro simulation models, and made detailed descriptions for their applications, advantages and disadvantages, and specially their applications in food carbohydrates. In addition, it also provided the suggestions for the improvement of in vitro models and firstly proposed to establish a set of standardized methods of in vitro dynamic digestion and fermentation conditions for food carbohydrates, which were in order to further evaluate more effects of the nutrients on human health in future.
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Affiliation(s)
- Haihua Ji
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, China
| | - Jielun Hu
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, China
| | - Sheng Zuo
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, China
| | - Shanshan Zhang
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, China
| | - Mingzhi Li
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, China
| | - Shaoping Nie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, China
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83
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Effects of extrusion processing on the physiochemical and functional properties of lupin kernel fibre. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106222] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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84
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Le Feunteun S, Al-Razaz A, Dekker M, George E, Laroche B, van Aken G. Physiologically Based Modeling of Food Digestion and Intestinal Microbiota: State of the Art and Future Challenges. An INFOGEST Review. Annu Rev Food Sci Technol 2021; 12:149-167. [PMID: 33400557 DOI: 10.1146/annurev-food-070620-124140] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
This review focuses on modeling methodologies of the gastrointestinal tract during digestion that have adopted a systems-view approach and, more particularly, on physiologically based compartmental models of food digestion and host-diet-microbiota interactions. This type of modeling appears very promising for integrating the complex stream of mechanisms that must be considered and retrieving a full picture of the digestion process from mouth to colon. We may expect these approaches to become more and more accurate in the future and to serve as a useful means of understanding the physicochemical processes occurring in the gastrointestinaltract, interpreting postprandial in vivo data, making relevant predictions, and designing healthier foods. This review intends to provide a scientific and historical background of this field of research, before discussing the future challenges and potential benefits of the establishment of such a model to study and predict food digestion and absorption in humans.
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Affiliation(s)
| | - Ahmed Al-Razaz
- Essex Pathways, University of Essex, CO4 3SQ Colchester, United Kingdom;
| | - Matthijs Dekker
- Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University, 6700 AA Wageningen, The Netherlands;
| | - Erwin George
- School of Computing and Mathematical Sciences, University of Greenwich, SE10 9LS London, United Kingdom;
| | - Beatrice Laroche
- Université Paris-Saclay, INRAE, MaIAGE, 78350 Jouy-en-Josas, France;
| | - George van Aken
- Cosun Innovation Center, Royal Cosun, 4670 VA Dinteloord, The Netherlands;
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85
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Importance of gastrointestinal in vitro models for the poultry industry and feed formulations. Anim Feed Sci Technol 2021. [DOI: 10.1016/j.anifeedsci.2020.114730] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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86
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Niaz T, Sarkar A, Mackie A, Imran M. Impact of albumin corona on mucoadhesion and antimicrobial activity of carvacrol loaded chitosan nano-delivery systems under simulated gastro-intestinal conditions. Int J Biol Macromol 2020; 169:171-182. [PMID: 33340623 DOI: 10.1016/j.ijbiomac.2020.12.085] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2020] [Revised: 11/30/2020] [Accepted: 12/11/2020] [Indexed: 02/07/2023]
Abstract
Emerging antibiotic resistance in pathogens has posed considerable challenges to explore and examine the natural antimicrobials (NAMs). Due to the labile nature of NAMs, nano-delivery systems (NDS) are required to protect them from physiological degradation and allow controlled delivery to the targeted site of infection. In this study, corona modified NDS were developed using bovine serum albumin (BSA) on a chitosan core (CS) for sustained delivery of carvacrol (CAR), a natural antimicrobial agent, in the intestine. The optimal nano-formulations of the core (CS-NDS) and corona modified (BSA-CS-NDS) systems were fabricated with an average diameter of 52.4 ± 10.4 nm and 202.6 ± 6 nm, respectively. A shift in zeta-potential (ZP) from positive (+21 ± 3.6 mV) to negative values (-18 ± 2.6 mV) confirmed the electrostatic deposition of BSA corona on CS core. Under the influence of various simulated gastrointestinal conditions, BSA corona provided extra stability to NDS (ZP -38.5 mV), by ensuring delayed release and limited degradation in the gastric conditions. Mucoadhesive studies with quartz crystal microbalance with dissipation (QCM-D) revealed that BSA corona reduced the mucoadhesion of NDS at gastric pH, which enabled the effective delivery of CAR to the intestinal phase for successful eradication of Salmonella enterica.
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Affiliation(s)
- Taskeen Niaz
- Department of Biosciences, COMSATS University Islamabad (CUI), Park road, Islamabad, Pakistan; Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK
| | - Anwesha Sarkar
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK
| | - Alan Mackie
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK.
| | - Muhammad Imran
- Department of Biosciences, COMSATS University Islamabad (CUI), Park road, Islamabad, Pakistan.
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87
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Simulated gastrointestinal digestion of amaranth flour and protein isolate: Comparison of methodologies and release of antioxidant peptides. Food Res Int 2020; 138:109735. [DOI: 10.1016/j.foodres.2020.109735] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2019] [Revised: 04/03/2020] [Accepted: 09/17/2020] [Indexed: 11/19/2022]
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88
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Digestion of micellar casein in duodenum cannulated pigs. Correlation between in vitro simulated gastric digestion and in vivo data. Food Chem 2020; 343:128424. [PMID: 33127229 DOI: 10.1016/j.foodchem.2020.128424] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 10/14/2020] [Accepted: 10/15/2020] [Indexed: 11/21/2022]
Abstract
Correlation and validation of the results of simulated gastrointestinal digestion of food compounds towards in vivo data is essential. The objective of this work was to monitor the digestion of milk micellar casein in the porcine upper intestinal tract and to match the outcome with the gastric in vitro digestion following the Infogest harmonized protocol. In pig duodenum, small amounts of intact caseins were present in all samples, while caseins were observed up to 60 min of gastric in vitro digestion. The peptide profile generated after in vitro and in vivo digestion showed clear similarities with specific overrepresented regions rich in proline and other hydrophobic residues. The statistical comparison of the in vivo and in vitro peptidome resulted in satisfactory correlation coefficients, up to 0.8. Therefore, the in vitro protocol used was a robust and simple model that provides a similar peptide profile than that found in porcine duodenum.
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89
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Amigo L, Hernández-Ledesma B. Current Evidence on the Bioavailability of Food Bioactive Peptides. Molecules 2020; 25:E4479. [PMID: 33003506 PMCID: PMC7582556 DOI: 10.3390/molecules25194479] [Citation(s) in RCA: 77] [Impact Index Per Article: 19.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2020] [Revised: 09/25/2020] [Accepted: 09/25/2020] [Indexed: 12/23/2022] Open
Abstract
Food protein-derived bioactive peptides are recognized as valuable ingredients of functional foods and/or nutraceuticals to promote health and reduce the risk of chronic diseases. However, although peptides have been demonstrated to exert multiple benefits by biochemical assays, cell culture, and animal models, the ability to translate the new findings into practical or commercial uses remains delayed. This fact is mainly due to the lack of correlation of in vitro findings with in vivo functions of peptides because of their low bioavailability. Once ingested, peptides need to resist the action of digestive enzymes during their transit through the gastrointestinal tract and cross the intestinal epithelial barrier to reach the target organs in an intact and active form to exert their health-promoting properties. Thus, for a better understanding of the in vivo physiological effects of food bioactive peptides, extensive research studies on their gastrointestinal stability and transport are needed. This review summarizes the most current evidence on those factors affecting the digestive and absorptive processes of food bioactive peptides, the recently designed models mimicking the gastrointestinal environment, as well as the novel strategies developed and currently applied to enhance the absorption and bioavailability of peptides.
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Affiliation(s)
| | - Blanca Hernández-Ledesma
- Department of Bioactivity and Food Analysis, Institute of Research in Food Sciences (CIAL, CSIC-UAM, CEI-UAM+CSIC), Nicolás Cabrera 9, 28049 Madrid, Spain;
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90
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Egger L, Ménard O, Abbühl L, Duerr D, Stoffers H, Berthoud H, Meola M, Badertscher R, Blaser C, Dupont D, Portmann R. Higher microbial diversity in raw than in pasteurized milk Raclette-type cheese enhances peptide and metabolite diversity after in vitro digestion. Food Chem 2020; 340:128154. [PMID: 33010641 DOI: 10.1016/j.foodchem.2020.128154] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2020] [Revised: 08/24/2020] [Accepted: 09/18/2020] [Indexed: 12/26/2022]
Abstract
Numerous bacteria are responsible for hydrolysis of proteins during cheese ripening. The raw milk flora is a major source of bacterial variety, starter cultures are needed for successful acidification of the cheese and proteolytic strains like Lactobacillus helveticus, are added for flavor improvement or acceleration of ripening processes. To study the impact of higher bacterial diversity in cheese on protein hydrolysis during simulated human digestion, Raclette-type cheeses were produced from raw or heat treated milk, with or without proteolytic L. helveticus and ripened for 120 days. Kinetic processes were studied with a dynamic (DIDGI®) in vitro protocol and endpoints with the static INFOGEST in vitro digestion protocol, allowing a comparison of the two in vitro protocols at the level of gastric and intestinal endpoints. Both digestion protocols resulted in comparable peptide patterns after intestinal digestion and higher microbial diversity in cheeses led to a more diverse peptidome after simulated digestion.
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Affiliation(s)
- Lotti Egger
- Agroscope, Schwarzenburgstr. 161, 3003 Bern, Switzerland.
| | | | - Lychou Abbühl
- Agroscope, Schwarzenburgstr. 161, 3003 Bern, Switzerland
| | - Desirée Duerr
- Agroscope, Schwarzenburgstr. 161, 3003 Bern, Switzerland
| | | | | | - Marco Meola
- Agroscope, Schwarzenburgstr. 161, 3003 Bern, Switzerland
| | | | - Carola Blaser
- Agroscope, Schwarzenburgstr. 161, 3003 Bern, Switzerland
| | | | - Reto Portmann
- Agroscope, Schwarzenburgstr. 161, 3003 Bern, Switzerland
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91
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Cámara-Martos F, Obregón-Cano S, Mesa-Plata O, Cartea-González ME, de Haro-Bailón A. Quantification and in vitro bioaccessibility of glucosinolates and trace elements in Brassicaceae leafy vegetables. Food Chem 2020; 339:127860. [PMID: 32866700 DOI: 10.1016/j.foodchem.2020.127860] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2019] [Revised: 08/08/2020] [Accepted: 08/15/2020] [Indexed: 12/29/2022]
Abstract
Leaf samples from five Brassicaceae species (Brassica carinata, Brassica oleracea, Brassica rapa, Eruca vesicaria and Sinapis alba) were analyzed to determine their contents of glucosinolates and trace elements, and the bioaccessibility of these compounds. Considerable variability in the total contents and glucosinolate profiles was observed in the Brassicaceae species, with the total amounts ranging from 8.5 µmol/g dw in Brassica oleracea to 32.9 µmol/g dw in Sinapis alba. Bioaccessibilities of the predominant glucosinolates were moderate, ranging from 13.1% for glucoraphanin to 43.2% for gluconapin, which is particularly relevant as they have been implicated in a variety of anti-carcinogenic mechanisms. Trace element concentrations were: Se (28-160 µg/Kg dw); Cr (0.31-4.03 µg/g dw); Ni (0.19-1.53 µg/g dw); Fe (8.6-18.8 µg/g dw); Zn (20.8-41.5 µg/g dw); Ca (6.2-15.2 mg/g dw). Brassicaceae leaves were also moderate dietary sources of Se, Ni, Zn and Ca.
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Affiliation(s)
- F Cámara-Martos
- Departamento de Bromatología y Tecnología de los Alimentos, Universidad de Córdoba. Campus Universitario de Rabanales, Edificio C-1, 14014 Córdoba, Spain.
| | - S Obregón-Cano
- Departamento de Mejora Genética Vegetal. Instituto de Agricultura Sostenible (IAS - CSIC), 14004 Córdoba, Spain
| | - O Mesa-Plata
- Departamento de Bromatología y Tecnología de los Alimentos, Universidad de Córdoba. Campus Universitario de Rabanales, Edificio C-1, 14014 Córdoba, Spain
| | - M E Cartea-González
- Grupo de Genética, Mejora y Bioquímica de Brásicas. Misión Biológica de Galicia (MBG - CSIC), 36143 Pontevedra, Spain
| | - A de Haro-Bailón
- Departamento de Mejora Genética Vegetal. Instituto de Agricultura Sostenible (IAS - CSIC), 14004 Córdoba, Spain
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92
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Gastrointestinally Digested Protein from the Insect Alphitobius diaperinus Stimulates a Different Intestinal Secretome than Beef or Almond, Producing a Differential Response in Food Intake in Rats. Nutrients 2020; 12:nu12082366. [PMID: 32784756 PMCID: PMC7468914 DOI: 10.3390/nu12082366] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2020] [Revised: 07/31/2020] [Accepted: 08/06/2020] [Indexed: 12/21/2022] Open
Abstract
In this study we compare the interaction of three protein sources—insect, beef, and almond—with the gastrointestinal tract. We measured the enterohormone secretion ex vivo in human and pig intestine treated with in vitro digestions of these foods. Insect and beef were the most effective in inducing the secretion of CCK, while almond was the most effective in inducing PYY in pig duodenum. In the human colon, almond was also the most effective in inducing PYY, and GLP-1 levels were increased by insect and beef. The three digested proteins reduced ghrelin secretion in pig duodenum, while only insect reduced ghrelin secretion in human colon. We also found that food intake in rats increased in groups fed a raw insect pre-load and decreased when fed raw almond. In conclusion, the insect Alphitobius diaperinus modulates duodenal and colonic enterohormone release and increases food intake in rats. These effects differ from beef and almond.
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93
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The Bioaccessibility of Antioxidants in Black Currant Puree after High Hydrostatic Pressure Treatment. Molecules 2020; 25:molecules25153544. [PMID: 32756431 PMCID: PMC7435975 DOI: 10.3390/molecules25153544] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2020] [Accepted: 07/30/2020] [Indexed: 11/23/2022] Open
Abstract
The aim of the study was to investigate the effect of high-pressure processing (HPP) and thermal processing (TP) on the bioaccessibility of vitamin C and anthocyanins as well as changes in the antioxidant capacity (AC) using ABTS+• and DPPH• tests on blackcurrant (Ribes nigrum L.) puree during the steps in the digestive process. The puree was subjected to HPP at 200, 400, and 600 MPa for 5 min (room temperature) or TP at 85 °C for 10 min. The controls were untreated puree (P) and fruit crushed in a mortar (M). All the samples were digested in a static in vitro digestion model, including the mouth, stomach, and small intestine, and subjected to dialysis. The vitamin C, anthocyanin, and antioxidant capacity were monitored at each step of the digestion process. The potential bioaccessibility of the antioxidants studied was calculated in relation to the undigested sample. TP and HPP enabled a high content of vitamin C, anthocyanins, and AC to be maintained. After simulated digestion in the small intestine, a significant decrease was observed in the vitamin C and anthocyanins (approximately 98%) content. However, a high stability (approximately 70%) of both compounds was noted at the gastric stage. HPP and TP significantly affected the potential bioaccessibility of vitamin C and anthocyanins, although the bioaccessibility of both compounds in the samples treated using HPP was higher than when using TP. Moreover, the potential bioaccessibility of vitamin C after HPP treatment (400 and 600 MPa) was higher than the bioaccessibility calculated for the M and P control samples. TP and HPP treatment negatively affected anthocyanin bioaccessibility after dialysis. The most favorable pressure was 400 MPa, as it allowed maintaining the best antioxidant activity after digestion.
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94
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Ferreira-Lazarte A, Moreno FJ, Villamiel M. Bringing the digestibility of prebiotics into focus: update of carbohydrate digestion models. Crit Rev Food Sci Nutr 2020; 61:3267-3278. [PMID: 32744076 DOI: 10.1080/10408398.2020.1798344] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Oro-gastrointestinal digestion of dietary carbohydrates involves up to six different carbohydrases in a multistage process. Enzymes from the small intestinal brush border membrane play a major role in the digestibility of these substrates. However, to date, the inclusion of these small intestinal enzymes has been dismissed in most in vitro studies carried out, despite their importance in the degradation of carbohydrates. Several in vitro and in vivo studies have demonstrated the capability of brush border enzymes to degrade certain "non-digestible" carbohydrates to a different extent depending on their structural composition (monomeric composition, glycosidic linkage, etc.). In this sense, considering the available evidence, mucosal disaccharidases embedded in the small intestinal brush border membrane vesicles must be considered in addition to α-amylases; therefore, new approaches for the evaluation of the digestibility of carbohydrates have been recently reported. These new methods based on the utilization of the small intestinal enzymes present in the brush border membrane aim to fulfill the final and key step of the digestion of carbohydrates in the small intestine. Here, rat small intestinal extract enzymes as well as brush border membrane vesicles from pig have emerged as very reliable and useful tools to evaluate carbohydrate digestion. Thus, this review aims to go briefly through the most relevant digestion methods for carbohydrates that are currently available and to highlight the new improved methods, which include mammalian intestinal enzymes, and their current use in the evaluation of the digestibility of prebiotics.
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Affiliation(s)
| | - F Javier Moreno
- Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM, Madrid, Spain
| | - Mar Villamiel
- Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM, Madrid, Spain
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95
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Analysis of the Characteristics and Cytotoxicity of Titanium Dioxide Nanomaterials Following Simulated In Vitro Digestion. NANOMATERIALS 2020; 10:nano10081516. [PMID: 32748892 PMCID: PMC7466536 DOI: 10.3390/nano10081516] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/26/2020] [Revised: 07/27/2020] [Accepted: 07/30/2020] [Indexed: 12/15/2022]
Abstract
Several metallic nanomaterials (NMs), such as titanium dioxide nanomaterials (TiO2), present beneficial properties with a broad range of innovative applications. The human population is exposed to TiO2, particularly by ingestion, due to its increasing use as a food additive and inclusion in dietary supplements and food packaging materials. Whether this oral exposure may lead to adverse local or systemic outcomes has been the subject of research, but studies have generated contradictory results, reflecting differences in the physicochemical properties of the TiO2 studied, effects of the surrounding matrix, and modifications during digestion. This work aimed to investigate the toxic effects of three different TiO2 NMs (NM-103, NM-103 and NM-105) on the gastrointestinal tract cells, Caco-2 and HT29-MTX-E12, after the use of the standardized static INFOGEST 2.0 in vitro digestion method to mimic human digestion of TiO2, contributing to hazard assessment. The results show that, for one of the digested TiO2 NMs studied (NM-105), a more pronounced toxicity occurs after exposure of HT29-MTX-E12 intestinal cells, as compared to undigested NM, concomitantly with subtle changes in characteristics of the NM. Thus, the inclusion of the digestion simulation in the safety evaluation of ingested NMs through in vitro bioassays can better integrate the modifications that NMs suffer in the organism. It is expected that such an approach will reduce uncertainties in the hazard assessment of ingested NMs for human health.
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96
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Reynaud Y, Lopez M, Riaublanc A, Souchon I, Dupont D. Hydrolysis of plant proteins at the molecular and supra-molecular scales during in vitro digestion. Food Res Int 2020; 134:109204. [PMID: 32517931 DOI: 10.1016/j.foodres.2020.109204] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2019] [Revised: 03/20/2020] [Accepted: 03/27/2020] [Indexed: 12/13/2022]
Abstract
The digestion of plant protein is highly dependent on multiple factors, with two of the most important being the protein source and the food matrix. The present study investigated the effects of these two factors on the digestion of seitan (a wheat-based food), tofu, soya juice, and a homemade emulsion of soy oil and water that was stabilised with pea protein. The four plant matrices and their respective protein isolates/concentrates (wheat gluten, soya protein, pea protein) were subjected to in vitro static digestion following the INFOGEST consensus protocol. We monitored the release of α-amino groups during digestion. We found that food matrix had a strong influence on protein digestion: soya juice was more hydrolysed than fresh tofu (51.1% versus 33.1%; P = 0.0087), but fresh tofu was more hydrolysed than soya protein isolate (33.1% versus 17.9%; P < 0.0001). Likewise, the pea-protein emulsion was better hydrolysed than the pea-protein isolate (P = 0.0033). Differences were also detected between the two solid foods investigated here: a higher degree of hydrolysis was found for tofu compared to seitan (33.1% versus 11.8%), which was perhaps a function of the presence of numerous dense protein aggregates in the latter but not the former. Furthermore, freeze-drying more than doubled the final degree of hydrolysis of seitan (P < 0.0001), but had no effect on tofu (P = 1.0000). Confocal microscopy revealed that protein networks in freeze-dried seitan were strongly altered with respect to the fresh product; instead, protein networks in freeze-dried and fresh tofu were largely similar. Finally, we found that the protease:protein ratio had a strong effect on the kinetics of proteolysis: a 3.7-fold increase in the concentration of the soya protein isolate with respect to that of the soya juice decreased the final degree of hydrolysis from 50.3 to 17.9% (P = 0.0988).
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Affiliation(s)
- Yohan Reynaud
- IMPROVE SAS, F-80480 Dury, France; STLO, INRA, AGROCAMPUS OUEST, F-35042 Rennes, France.
| | | | | | - Isabelle Souchon
- GMPA, INRA, AgroParisTech, Université Paris Saclay, F-78850 Thiverval-Grignon, France.
| | - Didier Dupont
- STLO, INRA, AGROCAMPUS OUEST, F-35042 Rennes, France.
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97
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Sandoval-Cuellar CE, de Jesus Perea-Flores M, Quintanilla-Carvajal MX. In-vitro digestion of whey protein- and soy lecithin-stabilized High Oleic Palm Oil emulsions. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.109918] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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98
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Gwala S, Pallares Pallares A, Pälchen K, Hendrickx M, Grauwet T. In vitro starch and protein digestion kinetics of cooked Bambara groundnuts depend on processing intensity and hardness sorting. Food Res Int 2020; 137:109512. [PMID: 33233147 DOI: 10.1016/j.foodres.2020.109512] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2020] [Revised: 06/28/2020] [Accepted: 06/29/2020] [Indexed: 11/19/2022]
Abstract
When pulse seeds from a single batch are cooked, considerable variability of hardness values in the population is usually observed. Sorting the seeds into hardness categories could reduce the observed diversity and increase uniformity. Therefore, we investigated the effect of processing intensity whether or not combined with sorting into hardness categories on the in vitro starch and protein digestion kinetics of cooked Bambara groundnuts (cooking times 40 min and 120 min). The average hardness values were 89 ± 32 N and 42 ± 20 N for 40 min and 120 min cooking time, respectively. The high standard deviation of hardness for each cooking time revealed a high level of diversity amongst the seeds. Individual cells were isolated from (non-)sorted seeds before simulating digestion. The estimated lag phase describing the initial phase of starch digestion was not significantly different despite the processing intensity or the hardness category, implying that cell wall barrier properties for these samples were not majorly different. However, the rate constants and the extents of starch digestion of samples cooked for 40 min were significantly higher for the low hardness (50-65 N) compared to the high hardness (80-95 N) category (0.71 vs 1.02 starch%/min and 63 vs 77%, respectively). Kinetic evaluation of digested soluble protein (after acid hydrolysis of the digestive supernatant) showed that low hardness samples were digested faster than high hardness samples (0.037 vs 0.050 min-1). The faster protein hydrolysis in the low hardness samples was accompanied by faster starch digestion, indicating the possible role of the protein matrix barrier. Individual cells of comparable hardness obtained from the two different processing times had similar starch and protein digestion kinetics. Our work demonstrated that, beyond cooking time, hardness is a suitable food design attribute that can be used to modulate starch and protein digestion kinetics of pulse cotyledon cells.
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Affiliation(s)
- Shannon Gwala
- KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Leuven Food Science and Nutrition Research Centre (LFoRCe), Laboratory of Food Technology, Kasteelpark Arenberg 22, PB 2457, 3001 Leuven, Belgium.
| | - Andrea Pallares Pallares
- KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Leuven Food Science and Nutrition Research Centre (LFoRCe), Laboratory of Food Technology, Kasteelpark Arenberg 22, PB 2457, 3001 Leuven, Belgium.
| | - Katharina Pälchen
- KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Leuven Food Science and Nutrition Research Centre (LFoRCe), Laboratory of Food Technology, Kasteelpark Arenberg 22, PB 2457, 3001 Leuven, Belgium.
| | - Marc Hendrickx
- KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Leuven Food Science and Nutrition Research Centre (LFoRCe), Laboratory of Food Technology, Kasteelpark Arenberg 22, PB 2457, 3001 Leuven, Belgium.
| | - Tara Grauwet
- KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Leuven Food Science and Nutrition Research Centre (LFoRCe), Laboratory of Food Technology, Kasteelpark Arenberg 22, PB 2457, 3001 Leuven, Belgium.
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99
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Broersen K. Milk Processing Affects Structure, Bioavailability and Immunogenicity of β-lactoglobulin. Foods 2020; 9:foods9070874. [PMID: 32635246 PMCID: PMC7404694 DOI: 10.3390/foods9070874] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2020] [Revised: 06/24/2020] [Accepted: 06/26/2020] [Indexed: 12/15/2022] Open
Abstract
Bovine milk is subjected to various processing steps to warrant constant quality and consumer safety. One of these steps is pasteurization, which involves the exposure of liquid milk to a high temperature for a limited amount of time. While such heating effectively ameliorates consumer safety concerns mediated by pathogenic bacteria, these conditions also have an impact on one of the main nutritional whey constituents of milk, the protein β-lactoglobulin. As a function of heating, β-lactoglobulin was shown to become increasingly prone to denaturation, aggregation, and lactose conjugation. This review discusses the implications of such heat-induced modifications on digestion and adsorption in the gastro-intestinal tract, and the responses these conformations elicit from the gastro-intestinal immune system.
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Affiliation(s)
- Kerensa Broersen
- Department of Applied Stem Cell Technologies, TechMed Centre, University of Twente, Postbus 217, 7500 AE Enschede, The Netherlands
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100
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Deng Y, Govers C, Tomassen M, Hettinga K, Wichers HJ. Heat treatment of β-lactoglobulin affects its digestion and translocation in the upper digestive tract. Food Chem 2020; 330:127184. [PMID: 32531635 DOI: 10.1016/j.foodchem.2020.127184] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2019] [Revised: 05/28/2020] [Accepted: 05/28/2020] [Indexed: 01/07/2023]
Abstract
Heat treatment is a commonly applied unit operation in the processing of β-lactoglobulin containing products. This does, however, influence its structure and thereby impacts its activity and digestibility. We describe how various heat-treatments of β-lactoglobulin change the digestibility using a modified version of the current consensus INFOGEST protocol. Additionally, protein was investigated for its translocation over the intestinal epithelial barrier, which would bring them in contact with immune cells. The extent of gastric digestibility was higher when the protein structure was more modified, while the influence of glycation with lactose was limited. Translocation studies of protein across Caco-2 cell monolayers showed a lower translocation rate of protein heated in solution compared to the others. Our study indicates that structural modifications after different heat-treatments of β-lactoglobulin increase in particular gastric digestibility and the translocation efficiency across intestinal epithelial cells.
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Affiliation(s)
- Ying Deng
- Food and Biobased Research, Wageningen University and Research, P.O.Box 17, 6700 AA Wageningen, The Netherlands; Laboratory of Food Chemistry, Wageningen University and Research, Wageningen, The Netherlands
| | - Coen Govers
- Food and Biobased Research, Wageningen University and Research, P.O.Box 17, 6700 AA Wageningen, The Netherlands
| | - Monic Tomassen
- Food and Biobased Research, Wageningen University and Research, P.O.Box 17, 6700 AA Wageningen, The Netherlands
| | - Kasper Hettinga
- Food Quality and Design, Wageningen University and Research, Wageningen, The Netherlands
| | - Harry J Wichers
- Food and Biobased Research, Wageningen University and Research, P.O.Box 17, 6700 AA Wageningen, The Netherlands; Laboratory of Food Chemistry, Wageningen University and Research, Wageningen, The Netherlands.
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