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Ahlborn NG, Montoya CA, Roy NC, Ye A, Samuelsson LM, Wieliczko RJ, McNabb WC. Heat Treatment and Homogenization Influence the Gastric Digestion of Bovine Milk Protein in Growing Pigs as an Adult Human Model. J Nutr 2024; 154:2097-2107. [PMID: 38703889 DOI: 10.1016/j.tjnut.2024.04.035] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2024] [Revised: 03/26/2024] [Accepted: 04/26/2024] [Indexed: 05/06/2024] Open
Abstract
BACKGROUND Bovine milk processing influences the structure of the curd formed during gastric digestion, which may alter gastric protein hydrolysis and impact amino acid (AA) release into the small intestine. OBJECTIVES This study aimed to determine the influence of heat treatment and homogenization on the gastric protein digestion and AA emptying of bovine milk. METHODS Nine-wk-old pigs (n = 144) consumed either raw, pasteurized nonhomogenized (PNH), pasteurized homogenized (PH), or ultra-high-temperature homogenized (UHT) bovine milk for 10 d. On day 11, fasted pigs received the milk treatment (500 mL) before gastric contents were collected at 0, 20, 60, 120, 180, and 300 min postprandially. The apparent degree of gastric protein hydrolysis (based on the release of free amino groups), apparent gastric disappearance of individual proteins [based on sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) gel band intensity], and the gastric emptying of digested protein and AA were determined. RESULTS During the first 60 min, the rate of apparent gastric protein hydrolysis was fastest in pigs fed UHT milk (0.29%/min compared with on average 0.07%/min in pigs fed raw, PNH, and PH milk). Differences in the apparent degree of gastric protein hydrolysis and emptying were reflected in the rate of digested protein entering the small intestine. The AA gastric emptying half-time was generally shorter in pigs fed PH and UHT milk than in pigs fed raw and PNH milk. For example, the gastric release of total essential AA was >2-fold faster (P < 0.01) in pigs fed PH or UHT milk than that in pigs fed raw or PNH milk (i.e., homogenized compared with nonhomogenized milk). CONCLUSIONS Heat treatment and homogenization increased the apparent gastric degree of protein hydrolysis and the release of digested protein into the small intestine. However, the rate of AA entering the small intestine was mainly increased by homogenization.
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Affiliation(s)
- Natalie G Ahlborn
- Riddet Institute, Massey University, Palmerston North, New Zealand; School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand; Smart Foods and Bioproducts Group, AgResearch Ltd, Palmerston North, New Zealand
| | - Carlos A Montoya
- Riddet Institute, Massey University, Palmerston North, New Zealand; Smart Foods and Bioproducts Group, AgResearch Ltd, Palmerston North, New Zealand.
| | - Nicole C Roy
- Riddet Institute, Massey University, Palmerston North, New Zealand; High-Value Nutrition National Science Challenge, Auckland, New Zealand; Department of Human Nutrition, University of Otago, Dunedin, New Zealand
| | - Aiqian Ye
- Riddet Institute, Massey University, Palmerston North, New Zealand; School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand
| | - Linda M Samuelsson
- Smart Foods and Bioproducts Group, AgResearch Ltd, Palmerston North, New Zealand
| | - Robert J Wieliczko
- Smart Foods and Bioproducts Group, AgResearch Ltd, Palmerston North, New Zealand
| | - Warren C McNabb
- Riddet Institute, Massey University, Palmerston North, New Zealand; High-Value Nutrition National Science Challenge, Auckland, New Zealand
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2
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Yu Q, Hong H, Liu Y, Monto AR, Gao R, Bao Y. Oxidation affects pH buffering capacity of myofibrillar proteins via modification of histidine residue and structure of myofibrillar proteins. Int J Biol Macromol 2024; 260:129532. [PMID: 38246447 DOI: 10.1016/j.ijbiomac.2024.129532] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 01/05/2024] [Accepted: 01/14/2024] [Indexed: 01/23/2024]
Abstract
The pH buffering capacity is an important functionality of muscle proteins, and muscle foods are susceptible to being oxidized during storage and processing. In order to study the effect of oxidation on the pH buffering capacity of myofibrillar proteins, myofibrils extracted from snakehead fish (Channa argus) were oxidized with H2O2. Results showed that increased oxidation led to loss of free sulfhydryl groups, formation of carbonyl groups, increased surface hydrophobicity, and aggregation of myofibrillar proteins. In addition, there was a significant reduction in the content of histidine in oxidized myofibrillar proteins. The pH buffering capacity of myofibrillar proteins significantly decreased from 3.14 ± 0.03 mM H+/(mL × ΔpH) down to 2.55 ± 0.03 mM H+/(mL × ΔpH) after oxidation with 50 mM H2O2. Both oxidized myofibrillar proteins and histidine showed a high pH buffering capacity at pH near 5.8, which is the histidine pKa value. Here, we hypothesize that oxidation-induced changes in the pH buffering capacity of myofibrillar proteins were driven by oxidative modification of histidine and structural changes of myofibrillar proteins. The significance of this study to food industry may be the awareness that protein oxidation may affect pH through changes in buffering capacity. And the use of antioxidants, especially those targeting at histidine will be promising in addressing this issue.
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Affiliation(s)
- Qingqing Yu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Hui Hong
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yueyue Liu
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Abdul Razak Monto
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Ruichang Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China.
| | - Yulong Bao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China.
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3
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Swackhamer C, Bedane T, Keppler S, Poltorak A, Cheung K, Awais N, Marra F, Bornhorst GM. Development and analysis of a multi-module peristaltic simulator for gastrointestinal research. Food Res Int 2023; 170:112877. [PMID: 37316038 DOI: 10.1016/j.foodres.2023.112877] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 03/06/2023] [Accepted: 04/20/2023] [Indexed: 06/16/2023]
Abstract
Many existing in vitro digestion systems do not accurately represent the peristaltic contractions of the gastrointestinal system; most of the systems that have physiologically-relevant peristaltic contractions have low throughput and can only test one sample at a time. A device has been developed that provides simulated peristaltic contractions for up to 12 digestion modules simultaneously using rollers of varying width to modulate the dynamics of the peristaltic motion. The force applied to a simulated food bolus varied from 2.61 ± 0.03 N to 4.51 ± 0.16 N (p < 0.05) depending on roller width. Video analysis showed that the degree of occlusion of the digestion module varied from 72.1 ± 0.4% to 84.6 ± 1.2% (p < 0.05). A multiphysics, computational fluid dynamics model was created to understand the fluid flow. The fluid flow was also examined experimentally using video analysis of tracer particles. The model-predicted maximum fluid velocity in the peristaltic simulator incorporating the thin rollers was 0.016 m/s, and the corresponding value measured using tracer particles was 0.015 m/s. The occlusion, pressure, and fluid velocity in the new peristaltic simulator fell within physiologically representative ranges. Although no in vitro device perfectly recreates the conditions of the gastrointestinal system, this novel device is a flexible platform for future gastrointestinal research and could allow for high-throughput screening of food materials for health-promoting properties under conditions representative of human gastrointestinal motility.
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Affiliation(s)
- Clay Swackhamer
- Department of Biological and Agricultural Engineering, University of California, Davis, USA
| | - Tesfaye Bedane
- UCD School of Agriculture and Food Science, University College Dublin, Dublin, Ireland
| | - Silvia Keppler
- Department of Biological and Agricultural Engineering, University of California, Davis, USA
| | - Adam Poltorak
- Department of Biological and Agricultural Engineering, University of California, Davis, USA
| | - Kyle Cheung
- Department of Biological and Agricultural Engineering, University of California, Davis, USA
| | - Nashea Awais
- Department of Biological and Agricultural Engineering, University of California, Davis, USA
| | - Francesco Marra
- Dipartimento di Ingegneria Industriale, Università degli Studi di Salerno, 84084 Fisciano, Italy
| | - Gail M Bornhorst
- Department of Biological and Agricultural Engineering, University of California, Davis, USA; Riddet Institute, Palmerston North, New Zealand.
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4
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Nadia J, Singh H, Bornhorst GM. Evaluation of the performance of the human gastric simulator using durum wheat-based foods of contrasting food structure. Food Funct 2023. [PMID: 37427445 DOI: 10.1039/d3fo00740e] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/11/2023]
Abstract
The selection of gastric digestion parameters in food digestion studies using in vitro models is critical to properly represent structural changes in the stomach. This study aimed to evaluate the performance of digestion in the human gastric simulator (HGS) using generalized in vitro gastric digestion parameters (secretion rate of 4.1 mL min-1, gastric emptying rate of 5.68 g min-1) that were derived from a previous in vivo study using six starch-rich foods. Two of the six foods used in the in vivo study (cooked durum wheat porridge/semolina and pasta) were digested in the HGS for up to 240 min, then the properties of the emptied and remaining digesta were measured. The properties of the in vitro remaining digesta were compared to those measured in vivo (growing pig stomach). The trends in the gastric breakdown rate and mechanisms, dry matter emptying kinetics, and starch hydrolysis of pasta and semolina were similar to those of in vivo. Gastric breakdown and dilution kinetics in vitro and in vivo were well-related but did not have a 1 : 1 correlation, whereas gastric acidification kinetics in the HGS deviated from that observed in vivo. The results suggest that generalized digestion parameters could be used to predict the effect of food structure on in vivo gastric breakdown and emptying, but care should be taken in interpretation of results, as the gastric acidification process was different from what was observed in vivo. This information will help refine in vitro digestion model parameters to provide more physiologically-relevant data in future studies.
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Affiliation(s)
- Joanna Nadia
- Riddet Institute, Massey University, Private Bag 11222, Palmerston North, New Zealand.
| | - Harjinder Singh
- Riddet Institute, Massey University, Private Bag 11222, Palmerston North, New Zealand.
| | - Gail M Bornhorst
- Riddet Institute, Massey University, Private Bag 11222, Palmerston North, New Zealand.
- Department of Biological and Agricultural Engineering, University of California, Davis, CA 95618, USA
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5
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Nadia J, Olenskyj AG, Stroebinger N, Hodgkinson SM, Estevez TG, Subramanian P, Singh H, Singh RP, Bornhorst GM. Cooked rice- and wheat-based food structure influenced digestion kinetics and glycemic response in growing pigs. J Nutr 2023; 153:1373-1388. [PMID: 36906148 DOI: 10.1016/j.tjnut.2023.03.009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Revised: 03/01/2023] [Accepted: 03/07/2023] [Indexed: 03/12/2023] Open
Abstract
BACKGROUND How starch-based food structure can impact the rate and extent of digestion in the small intestine and resulting glycemic response is not properly understood. One possible explanation is that food structure influences gastric digestion, which subsequently determines digestion kinetics in the small intestine and glucose absorption. However, this possibility has not been investigated in detail. OBJECTIVES Using growing pigs as a digestion model for adult humans, this study aimed to investigate how physical structure of starch-rich foods impacts small intestinal digestion and glycemic response. METHODS Male growing pigs (21.7 ± 1.8 kg, Large White × Landrace) were fed one of six cooked diets (250-g starch equivalent) with varying initial structures (rice grain, semolina porridge, wheat or rice couscous, or wheat or rice noodle). The glycemic response, small intestinal content particle size and hydrolyzed starch content, ileal starch digestibility, and portal vein plasma glucose were measured. Glycemic response was measured as plasma glucose collected from an in-dwelling jugular vein catheter for up to 390 min postprandial. Portal vein blood samples and small intestinal content were measured after sedation and euthanasia of the pigs at 30, 60, 120, or 240 min postprandial. Data were analyzed with a mixed-model ANOVA. RESULTS The plasma glucose Δmaxoverall and iAUCoverall for couscous and porridge diets (smaller-sized diets) were higher than intact grain and noodle diets (larger-sized diets); 29.0 ± 3.2 vs. 21.7 ± 2.6 mg/dL and 5659 ± 727 vs. 2704 ± 521 mg/dL.min, for the smaller- and larger-sized diets, respectively (p < 0.05). Ileal starch digestibility was not significantly different between diets (p ≥ 0.05). The iAUCoverall was inversely related to the starch gastric emptying half-time of the diets (r = -0.90, p = 0.015). CONCLUSIONS Starch-based food structure affected the glycemic response and starch digestion kinetics in the small intestine of growing pigs.
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Affiliation(s)
- Joanna Nadia
- Riddet Institute, Massey University, Private Bag 11222, Palmerston North, New Zealand; School of Food and Advanced Technology, Massey University, Private Bag 11222, Palmerston North, New Zealand
| | - Alexander G Olenskyj
- Department of Biological and Agricultural Engineering, University of California, Davis, CA 95618, USA
| | - Natascha Stroebinger
- Riddet Institute, Massey University, Private Bag 11222, Palmerston North, New Zealand
| | - Suzanne M Hodgkinson
- Riddet Institute, Massey University, Private Bag 11222, Palmerston North, New Zealand
| | - Talia G Estevez
- Department of Biological and Agricultural Engineering, University of California, Davis, CA 95618, USA
| | | | - Harjinder Singh
- Riddet Institute, Massey University, Private Bag 11222, Palmerston North, New Zealand
| | - R Paul Singh
- Riddet Institute, Massey University, Private Bag 11222, Palmerston North, New Zealand; Department of Biological and Agricultural Engineering, University of California, Davis, CA 95618, USA
| | - Gail M Bornhorst
- Riddet Institute, Massey University, Private Bag 11222, Palmerston North, New Zealand; Department of Biological and Agricultural Engineering, University of California, Davis, CA 95618, USA.
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Janasik D, Imielska P, Krawczyk T. Tuning the pH of Activation of Fluorinated Hydrazone-Based Switches─A Pathway to Versatile 19F Magnetic Resonance Imaging Contrast Agents. ACS Sens 2023; 8:721-727. [PMID: 36695323 PMCID: PMC9972467 DOI: 10.1021/acssensors.2c02251] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Abstract
Molecular switches have become an area of great interest in recent years. They are explored as high-density data storage and organic diodes in molecular electronics as well as chemosensors due to their ability to undergo a transition between well-defined structures under the action of external stimuli. One of the types of such switches is hydrazones. They work by changing the configuration from E to Z under the influence of pH or light. The change in configuration is accompanied by a change in the absorption band and changes in the nuclear magnetic resonance (NMR) spectrum. In this publication, the structure-property relationship of fluorinated hydrazone switches was established. A linear relationship between the Hammett substituent constants and the pH where the switching occurs was found. Introduction of strong electron-donating groups allowed obtaining a hydrazone switch of pKa = 6 suitable for application in 19F MRI as contrast agents.
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Affiliation(s)
- Dawid Janasik
- Department of Chemical Organic Technology and Petrochemistry, Silesian University of Technology, Krzywoustego 4, 44-100Gliwice, Poland
| | - Patrycja Imielska
- Department of Chemical Organic Technology and Petrochemistry, Silesian University of Technology, Krzywoustego 4, 44-100Gliwice, Poland
| | - Tomasz Krawczyk
- Department of Chemical Organic Technology and Petrochemistry, Silesian University of Technology, Krzywoustego 4, 44-100Gliwice, Poland
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7
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Ahlborn NG, Montoya CA, Hodgkinson SM, Dave A, Ye A, Samuelsson LM, Roy NC, McNabb WC. Heat treatment and homogenization of bovine milk loosened gastric curd structure and increased gastric emptying in growing pigs. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108380] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
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8
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Wang L, Bergstrom J, Hahn J, Young M, Zijlstra R. Acid-binding capacity of feed in swine nutrition. Anim Feed Sci Technol 2022. [DOI: 10.1016/j.anifeedsci.2022.115519] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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9
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Spatial-temporal mapping of the intra-gastric pepsin concentration and proteolysis in pigs fed egg white gels. Food Chem 2022; 389:133132. [PMID: 35526282 DOI: 10.1016/j.foodchem.2022.133132] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2022] [Revised: 04/07/2022] [Accepted: 04/29/2022] [Indexed: 11/21/2022]
Abstract
While there is a consensus that food structure affects food digestion, the underlying mechanisms remain poorly understood. A previous experiment in pigs fed egg white gels of same composition but different structures evidenced such effect on food gastric disintegration. In this study, we detailed the consequences on intra-gastric pH, pepsin concentration and proteolysis by sampling throughout the stomach over 6 h digestion. Subsequent amino acid absorption was investigated as well by blood sampling. While acidification was almost homogeneous after 6 h digestion regardless of the gel, pepsin distribution never became uniform. Pepsin started to accumulate in the pylorus/antrum region before concentrating in the body stomach beyond 4 h, time from which proteolysis really started. Interestingly, the more acidic and soft gel resulted in a soon (60 min) increase in proteolysis, an earlier and more intense peak of plasmatic amino acids, and a final pepsin concentration three times higher than with the other gels.
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10
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Effects of Marine Bioactive Compounds on Gut Ecology Based on In Vitro Digestion and Colonic Fermentation Models. Nutrients 2022; 14:nu14163307. [PMID: 36014813 PMCID: PMC9412687 DOI: 10.3390/nu14163307] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2022] [Revised: 07/30/2022] [Accepted: 08/08/2022] [Indexed: 11/30/2022] Open
Abstract
Digestion and the absorption of food compounds are necessary steps before nutrients can exert a role in human health. The absorption and utilization of nutrients in the diet is an extremely complex dynamic process. Accurately grasping the digestion and absorption mechanisms of different nutrients or bioactive compounds can provide a better understanding regarding the relationship between health and nutrition. Several in vitro models for simulating human gastrointestinal digestion and colonic fermentation have been established to obtain more accurate data for further understanding of the metabolism of dietary components. Marine media is rich in a wide variety of nutrients that are essential for humans and is gaining increased attention as a research topic. This review summarizes some of the most explored in vitro digestion and colonic fermentation models. It also summarizes the research progress on the digestion and absorption of nutrients and bioactive compounds from marine substrates when subjected to these in vitro models. Additionally, an overview of the changes imparted by the digestion process on these bioactive compounds is provided, in order to support those marine resources that can be utilized for developing new healthy foods.
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11
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Patova OA, Feltsinger LS, Khramova DS, Chelpanova TI, Golovchenko VV. Effect of in vitro gastric digestion conditions on physicochemical properties of raw apple fruit cell wall polysaccharides. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107661] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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12
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Nadia J, Bronlund JE, Singh H, Singh RP, Bornhorst GM. Contribution of the proximal and distal gastric phases to the breakdown of cooked starch-rich solid foods during static in vitro gastric digestion. Food Res Int 2022; 157:111270. [DOI: 10.1016/j.foodres.2022.111270] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2022] [Revised: 04/15/2022] [Accepted: 04/17/2022] [Indexed: 02/07/2023]
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13
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Talebian S, Schofield T, Valtchev P, Schindeler A, Kavanagh JM, Adil Q, Dehghani F. Biopolymer-Based Multilayer Microparticles for Probiotic Delivery to Colon. Adv Healthc Mater 2022; 11:e2102487. [PMID: 35189037 DOI: 10.1002/adhm.202102487] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2021] [Revised: 01/16/2022] [Indexed: 11/06/2022]
Abstract
The potential health benefits of probiotics may not be realized because of the substantial reduction in their viability during food storage and gastrointestinal transit. Microencapsulation has been successfully utilized to improve the resistance of probiotics to critical conditions. Owing to the unique properties of biopolymers, they have been prevalently used for microencapsulation of probiotics. However, majority of microencapsulated products only contain a single layer of protection around probiotics, which is likely to be inferior to more sophisticated approaches. This review discusses emerging methods for the multilayer encapsulation of probiotic using biopolymers. Correlations are drawn between fabrication techniques and the resultant microparticle properties. Subsequently, multilayer microparticles are categorized based on their layer designs. Recent reports of specific biopolymeric formulations are examined regarding their physical and biological properties. In particular, animal models of gastrointestinal transit and disease are highlighted, with respect to trials of multilayer microencapsulated probiotics. To conclude, novel materials and approaches for fabrication of multilayer structures are highlighted.
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Affiliation(s)
- Sepehr Talebian
- School of Chemical and Biomolecular Engineering The University of Sydney Sydney NSW 2006 Australia
- Nano Institute (Sydney Nano) The University of Sydney Sydney NSW 2006 Australia
| | - Timothy Schofield
- School of Chemical and Biomolecular Engineering The University of Sydney Sydney NSW 2006 Australia
| | - Peter Valtchev
- School of Chemical and Biomolecular Engineering The University of Sydney Sydney NSW 2006 Australia
- Centre for Advanced Food Engineering The University of Sydney Sydney NSW 2006 Australia
| | - Aaron Schindeler
- School of Chemical and Biomolecular Engineering The University of Sydney Sydney NSW 2006 Australia
- Centre for Advanced Food Engineering The University of Sydney Sydney NSW 2006 Australia
- Bioengineering & Molecular Medicine Laboratory The Children's Hospital at Westmead and the Westmead Institute for Medical Research Westmead NSW 2145 Australia
| | - John M. Kavanagh
- School of Chemical and Biomolecular Engineering The University of Sydney Sydney NSW 2006 Australia
| | - Qayyum Adil
- PharmaCare Laboratories 18 Jubilee Ave Warriewood NSW 2102 Australia
| | - Fariba Dehghani
- School of Chemical and Biomolecular Engineering The University of Sydney Sydney NSW 2006 Australia
- Centre for Advanced Food Engineering The University of Sydney Sydney NSW 2006 Australia
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Influence of food macrostructure on the kinetics of acidification in the pig stomach after the consumption of rice- and wheat-based foods: implications for starch hydrolysis and starch emptying rate. Food Chem 2022; 394:133410. [DOI: 10.1016/j.foodchem.2022.133410] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2021] [Revised: 05/30/2022] [Accepted: 06/04/2022] [Indexed: 11/18/2022]
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15
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Extruded Enzyme-Added Corn Improves the Growth Performance, Intestinal Function, and Microbiome of Weaning Piglets. Animals (Basel) 2022; 12:ani12081002. [PMID: 35454248 PMCID: PMC9027177 DOI: 10.3390/ani12081002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Revised: 04/06/2022] [Accepted: 04/11/2022] [Indexed: 02/04/2023] Open
Abstract
The objective of this study was to evaluate the effects of extruded corn with added amylase under different moisture conditions on the growth performance, intestinal function, and microbiome of weaning piglets. Fourty-eight 24-day-old weaning piglets (Duroc × Landrace × Yorkshire, weaned at 22 ± 1 d) with an initial body weight of 6.76 ± 0.15 kg were randomly assigned to one of four dietary treatments with six replicates per treatment and two pigs per replicate: (1) NL (adding 7.5% water before corn extrusion, negative treatment with low moisture); (2) NH (adding 15.0% water before corn extrusion, negative treatment with high moisture); (3) PL (adding 7.5% water and 4 kg/t α-amylase before corn extrusion, positive treatment with low moisture); and (4) PH (adding 15% water and 4 kg/t α-amylase before corn extrusion, positive treatment with high moisture). Results showed that amylase supplementation (4 vs. 0 kg/t) increased the contents of small molecular oligosaccharides of extruded corn (p < 0.05). Amylase supplementation significantly improved the average daily feed intake, apparent total tract digestibility (ATTD) of dry matter, crude protein, gross energy, crude fat, ash, phosphorus, and calcium, and also increased the activities of jejunal trypsin, α-amylase, lipase, sucrase, maltase, γ-glutamyl transferase and alkaline phosphatase activities, improved the duodenal, jejunal and ileal morphology, and increased the relative mRNA expressions of the ZO-1, OCLN, SGLT1, and GLUT2 genes in the jejunum (p < 0.05), whereas it decreased the contents of isobutyric acid in cecal digesta, as well as acetic acid and isobutyric acid in colonic digesta (p < 0.05). Moreover, the linear discriminant analysis effect size (LEfSe) showed that piglets fed extruded corn with added enzymes contained less intestinal pathogenic bacteria, such as Holdemanella and Desulfovibrio, compared with piglets fed just extruded corn. In summary, the results of the present study indicated that the supplementation of α-amylase during the conditioning and extruding process of corn increased the small molecular oligosaccharide content of corn starch. Moreover, piglets receiving extruded enzyme-added corn had better growth performance, which was associated with the improved intestinal digestive and absorptive function, as well as the intestinal microbiome.
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16
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Rivera del Rio A, van der Wielen N, Gerrits WJ, Boom RM, Janssen AE. In silico modelling of protein digestion: A case study on solid/liquid and blended meals. Food Res Int 2022; 157:111271. [DOI: 10.1016/j.foodres.2022.111271] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 04/13/2022] [Accepted: 04/17/2022] [Indexed: 11/26/2022]
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17
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Ipema AF, Gerrits WJJ, Bokkers EAM, van Marwijk MA, Laurenssen BFA, Kemp B, Bolhuis JE. Assessing the Effectiveness of Providing Live Black Soldier Fly Larvae ( Hermetia illucens) to Ease the Weaning Transition of Piglets. Front Vet Sci 2022; 9:838018. [PMID: 35252425 PMCID: PMC8890697 DOI: 10.3389/fvets.2022.838018] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2021] [Accepted: 01/21/2022] [Indexed: 01/10/2023] Open
Abstract
Weaning is a stressful event for piglets, involving substantial changes to their nutritional and social environment. Providing edible enrichment around weaning may ease the weaning transition by increasing pre-weaning feed intake and improving post-weaning performance, health, behavior, and affective state. In this study, we investigated the effects of providing live black soldier fly larvae (BSFL) as edible enrichment pre- and/or post-weaning. Pre-weaning, piglets received either only creep feed (Pre-C, n = 14 litters) or creep feed and live BSFL (Pre-L, n = 15 litters) ad libitum, and post-weaning piglets either had no access to live BSFL (Post-C, n = 24 pens) or they could rotate tubes that released BSFL (Post-L, n = 24 pens) at levels up to 20% of their expected daily dry matter intake, resulting in treatments CC, CL, LC, and LL. No interaction between pre- and post-weaning treatment was found for any of the measured parameters. Before weaning, Pre-L piglets preferred to interact with larvae over creep feed, and Pre-C piglets interacted more with creep feed than Pre-L piglets. Total time spent on feed-directed behaviors did not differ. Continuous larvae provisioning increased caecum length and proximal stomach digesta pH, while it decreased the passage of glucose and fluorescein isothiocyanate through the colon wall on d3 post-weaning (CC vs. LL, n = 12 piglets/treatment). Post-weaning diarrhea and final body weight were not affected by treatment. After weaning, Pre-C piglets tended to eat more and grew marginally faster than Pre-L piglets. Post-C piglets spent more time eating and had a higher feed intake post-weaning than Post-L piglets. Based on home-pen behavioral observations, Post-L piglets actively explored and ate the larvae. Post-C piglets spent more time on exploring the environment and nosing pen mates, and they spent more time on manipulating pen mates on d8 and played more on d8 & 15 compared to Post-L piglets. Piglet responses to a novel environment and an attention bias test on d4 & 5 post-weaning were not influenced by larvae provisioning. In conclusion, pre-weaning larvae provisioning did not improve pre-weaning feed intake and post-weaning performance, however post-weaning larvae provisioning did benefit piglet behavior as less manipulation of pen mates was observed.
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Affiliation(s)
- Allyson F. Ipema
- Adaptation Physiology Group, Department of Animal Sciences, Wageningen University and Research, Wageningen, Netherlands
| | - Walter J. J. Gerrits
- Animal Nutrition Group, Department of Animal Sciences, Wageningen University and Research, Wageningen, Netherlands
| | - Eddie A. M. Bokkers
- Animal Production Systems Group, Department of Animal Sciences, Wageningen University and Research, Wageningen, Netherlands
| | - Manon A. van Marwijk
- Adaptation Physiology Group, Department of Animal Sciences, Wageningen University and Research, Wageningen, Netherlands
| | - Bjorge F. A. Laurenssen
- Adaptation Physiology Group, Department of Animal Sciences, Wageningen University and Research, Wageningen, Netherlands
| | - Bas Kemp
- Adaptation Physiology Group, Department of Animal Sciences, Wageningen University and Research, Wageningen, Netherlands
| | - J. Elizabeth Bolhuis
- Adaptation Physiology Group, Department of Animal Sciences, Wageningen University and Research, Wageningen, Netherlands
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18
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Kim EHJ, Wilson A, Motoi L, Mishra SD, Monro JA, Parkar SG, Rosendale D, Stoklosinski H, Jobsis CMH, Wadamori Y, Hedderley D, Morgenstern M. Chewing differences in consumers affect the digestion and colonic fermentation outcomes: In vitro studies. Food Funct 2022; 13:9355-9371. [DOI: 10.1039/d1fo04364a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
It is important to understand variability in consumer chewing behavior for designing food products that deliver desired functionalities for target consumer segments. In this study, we selected 29 participants, representing...
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19
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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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20
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The in vitro digestion of differently structured starch gels with different amylose contents. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106647] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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21
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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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22
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Nadia J, Olenskyj AG, Stroebinger N, Hodgkinson SM, Estevez TG, Subramanian P, Singh H, Singh RP, Bornhorst GM. Tracking physical breakdown of rice- and wheat-based foods with varying structures during gastric digestion and its influence on gastric emptying in a growing pig model. Food Funct 2021; 12:4349-4372. [PMID: 33884384 DOI: 10.1039/d0fo02917c] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
There is currently a limited understanding of the effect of food structure on physical breakdown and gastric emptying of solid starch-based foods during gastric digestion. Moisture uptake, pH, particle size, rheological, and textural properties of six solid starch-based diets from different sources (Durum wheat and high amylose white rice) and of different macrostructures (porridge, native grain, agglomerate/couscous, and noodle) were monitored during 240 min of gastric digestion in a growing pig model. Changes in the physical properties of the gastric digesta were attributed to the influence of gastric secretions and gastric emptying, which were both dependent on the buffering capacity and initial macrostructure of the diets. Differences between the proximal and distal stomach regions were found in the intragastric pH and texture of the gastric digesta. For example, rice couscous, which had the smallest particle size and highest buffering capacity among the rice-based diets, had the shortest gastric emptying half-time and no significant differences between proximal and distal stomach digesta physical properties. Additionally, a relationship between gastric breakdown rate, expressed as gastric softening half-time from texture analysis, and gastric emptying half-time of dry matter was also observed. These findings provide new insights into the breakdown processes of starch-based solid foods in the stomach, which can be beneficial for the development of food structures with controlled rates of breakdown and gastric emptying during digestion.
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Affiliation(s)
- Joanna Nadia
- School of Food and Advanced Technology, Massey University, Private Bag 11222, Palmerston North, New Zealand
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23
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Nadia J, Bronlund J, Singh RP, Singh H, Bornhorst GM. Structural breakdown of starch-based foods during gastric digestion and its link to glycemic response: In vivo and in vitro considerations. Compr Rev Food Sci Food Saf 2021; 20:2660-2698. [PMID: 33884751 DOI: 10.1111/1541-4337.12749] [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] [Received: 10/09/2020] [Revised: 02/19/2021] [Accepted: 03/08/2021] [Indexed: 01/10/2023]
Abstract
The digestion of starch-based foods in the small intestine as well as factors affecting their digestibility have been previously investigated and reviewed in detail. Starch digestibility has been studied both in vivo and in vitro, with increasing interest in the use of in vitro models. Although previous in vivo studies have indicated the effect of mastication and gastric digestion on the digestibility of solid starch-based foods, the physical breakdown of starch-based foods prior to small intestinal digestion is often less considered. Moreover, gastric digestion has received little attention in the attempt to understand the digestion of solid starch-based foods in the digestive tract. In this review, the physical breakdown of starch-based foods in the mouth and stomach, the quantification of these breakdown processes, and their links to physiological outcomes, such as gastric emptying and glycemic response, are discussed. In addition, the physical breakdown aspects related to gastric digestion that need to be considered when developing in vitro-in vivo correlation in starch digestion studies are discussed. The discussion demonstrates that physical breakdown prior to small intestinal digestion, especially during gastric digestion, should not be neglected in understanding the digestion of solid starch-based foods.
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Affiliation(s)
- Joanna Nadia
- School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand.,Riddet Institute, Massey University, Palmerston North, New Zealand
| | - John Bronlund
- School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand.,Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Rajinder Paul Singh
- Riddet Institute, Massey University, Palmerston North, New Zealand.,Department of Biological and Agricultural Engineering, University of California, Davis, Davis, California, USA
| | - Harjinder Singh
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Gail M Bornhorst
- Riddet Institute, Massey University, Palmerston North, New Zealand.,Department of Biological and Agricultural Engineering, University of California, Davis, Davis, California, USA
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24
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Abstract
Food digestion may be regarded as a physiological interface between food and health. During digestion, the food matrix is broken down and the component nutrients and bioactive compounds are absorbed through a synergy of mechanical, chemical, and biochemical processes. The food matrix modulates the extent and kinetics to which nutrients and bioactive compounds make themselves available for absorption, hence regulating their concentration profile in the blood and their utilization in peripheral tissues. In this review, we discuss the structural and compositional aspects of food that modulate macronutrient digestibility in each step of digestion. We also discuss in silico modeling approaches to describe the effect of the food matrix on macronutrient digestion. The detailed knowledge of how the food matrix is digested can provide a mechanistic basis to elucidate the complex effect of food on human health and design food with improved functionality.
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Affiliation(s)
- Edoardo Capuano
- Food Quality and Design Group, Wageningen University and Research, 6700 AA Wageningen, The Netherlands;
| | - Anja E M Janssen
- Food Processing Engineering Group, Wageningen University and Research, 6700 AA Wageningen, The Netherlands;
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25
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Ding M, Wu P, Chen XD. Investigation of gastric disintegration of carrot during digestion in vitro by a Low-Field Nuclear Magnetic Resonance device. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110307] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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26
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Blanquet-Diot S, François O, Denis S, Hennequin M, Peyron M. Importance of oral phase in in vitro starch digestibility related to wholegrain versus refined pastas and mastication impairment. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106277] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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27
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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: 31] [Impact Index Per Article: 10.3] [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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28
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Mixing and emptying of gastric contents in human-stomach: A numerical study. J Biomech 2021; 118:110293. [PMID: 33588327 DOI: 10.1016/j.jbiomech.2021.110293] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2020] [Revised: 01/17/2021] [Accepted: 01/23/2021] [Indexed: 11/21/2022]
Abstract
Stomach is one of the most important organs in human gastro-track. To better understand the operation of human-stomach, the process of mixing and emptying of gastric contents is simulated using a numerical method. The numerical results confirm that a fast pathway is located close to the lesser curvature of the stomach when water is emptied. However, this fast pathway doesn't exist when the gastric contents are composed of water and food boluses with different properties. The muscle contractions enhance the mixing of light food boluses and water, while they have limited effects on heavy food boluses. As a result, the foods are distributed in layers; heavy food boluses are located in the bottom layer. Besides the gastric motility and high viscosity of foods, the food matrix made of heavy food particles is also important to the formation of the Magenstrasse (stomach road). The food matrix and the zone of wrinkles behave like a porous medium which has higher flow resistance to the light food particles than to the water, leading to faster emptying of water. The water is emptied along the stomach wall since the flow resistance in the stomach wrinkles is smaller than the one in the food matrix. This mechanism is supported by the numerical results, while it might interpret the phenomena observed in the experiments.
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29
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Mennah-Govela YA, Bornhorst GM. Food buffering capacity: quantification methods and its importance in digestion and health. Food Funct 2021; 12:543-563. [DOI: 10.1039/d0fo02415e] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Understanding the influence of food properties on buffering capacity will have an impact on gastric secretions and breakdown during digestion.
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Affiliation(s)
- Yamile A. Mennah-Govela
- Department. of Biological and Agricultural Engineering
- 1308 Bainer Hall
- University of California
- Davis
- Davis
| | - Gail M. Bornhorst
- Department. of Biological and Agricultural Engineering
- 1308 Bainer Hall
- University of California
- Davis
- Davis
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30
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The importance of swelling for in vitro gastric digestion of whey protein gels. Food Chem 2020; 330:127182. [DOI: 10.1016/j.foodchem.2020.127182] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2019] [Revised: 05/26/2020] [Accepted: 05/28/2020] [Indexed: 11/23/2022]
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31
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32
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Guo Q, Ye A, Singh H, Rousseau D. Destructuring and restructuring of foods during gastric digestion. Compr Rev Food Sci Food Saf 2020; 19:1658-1679. [PMID: 33337100 DOI: 10.1111/1541-4337.12558] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2019] [Revised: 03/11/2020] [Accepted: 03/29/2020] [Indexed: 12/15/2022]
Abstract
All foods harbor unique length scale-dependent structural features that can influence the release, transport, and utilization of macro- or micronutrients in the human gastrointestinal tract. In this regard, food destructuring and restructuring processes during gastric passage significantly influence downstream nutrient assimilation and feelings of satiety. This review begins with a synopsis of the effects of oral processing on food structure. Then, stomach-centric factors that contribute to the efficacy of gastric digestion are discussed, and exemplified by comparing the intragastric de- and restructuring of a number of common foods. The mechanisms of how intragastric structuring influences gastric emptying and its relationship to human satiety are then discussed. Finally, recently developed, non-destructive instrumental approaches used to quantitively and qualitatively characterize food behavior during gastric destructuring and restructuring are described.
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Affiliation(s)
- Qing Guo
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruits and Vegetables Processing, China Agricultural University, Beijing, 100083, China.,Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua, Jiangsu, 225700, China
| | - Aiqian Ye
- Riddet Institute, Massey University, Palmerston North, 4442, New Zealand
| | - Harjinder Singh
- Riddet Institute, Massey University, Palmerston North, 4442, New Zealand
| | - Dérick Rousseau
- Department of Chemistry and Biology, Ryerson University, Toronto, Ontario, M5B 2K3, Canada
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33
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Temporal changes in postprandial intragastric pH: Comparing measurement methods, food structure effects, and kinetic modelling. Food Res Int 2020; 128:108784. [DOI: 10.1016/j.foodres.2019.108784] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2019] [Revised: 10/25/2019] [Accepted: 10/26/2019] [Indexed: 11/18/2022]
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34
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Mennah-Govela YA, Keppler S, Januzzi-Guerreiro F, Follador-Lemos C, Vilpont K, Bornhorst GM. Acid and Moisture Uptake into Red Beets during in Vitro Gastric Digestion as Influenced by Gastric pH. FOOD BIOPHYS 2020. [DOI: 10.1007/s11483-019-09623-w] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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35
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Keppler S, O'Meara S, Bakalis S, Fryer P, Bornhorst G. Characterization of individual particle movement during in vitro gastric digestion in the Human Gastric Simulator (HGS). J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.07.021] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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36
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Mennah-Govela YA, Cai H, Chu J, Kim K, Maborang MK, Sun W, Bornhorst GM. Buffering capacity of commercially available foods is influenced by composition and initial properties in the context of gastric digestion. Food Funct 2020; 11:2255-2267. [DOI: 10.1039/c9fo03033f] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Buffering capacity in commercially available food products is mainly influenced by protein content, and by the interaction of protein and fat content, initial pH, and particle size distribution.
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Affiliation(s)
- Yamile A. Mennah-Govela
- Dept. of Biological and Agricultural Engineering
- 1308 Bainer Hall University of California
- Davis
- Davis
- USA
| | - Hongchang Cai
- Dept. of Biological and Agricultural Engineering
- 1308 Bainer Hall University of California
- Davis
- Davis
- USA
| | - Joseph Chu
- Dept. of Biological and Agricultural Engineering
- 1308 Bainer Hall University of California
- Davis
- Davis
- USA
| | - Kaela Kim
- Dept. of Biological and Agricultural Engineering
- 1308 Bainer Hall University of California
- Davis
- Davis
- USA
| | - Mycalia-Keila Maborang
- Dept. of Biological and Agricultural Engineering
- 1308 Bainer Hall University of California
- Davis
- Davis
- USA
| | - Weiyi Sun
- Dept. of Biological and Agricultural Engineering
- 1308 Bainer Hall University of California
- Davis
- Davis
- USA
| | - Gail M. Bornhorst
- Dept. of Biological and Agricultural Engineering
- 1308 Bainer Hall University of California
- Davis
- Davis
- USA
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37
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Spatial-temporal changes in pH, structure and rheology of the gastric chyme in pigs as influenced by egg white gel properties. Food Chem 2019; 280:210-220. [DOI: 10.1016/j.foodchem.2018.12.042] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2018] [Revised: 11/27/2018] [Accepted: 12/13/2018] [Indexed: 12/13/2022]
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38
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Loveday SM. Food Proteins: Technological, Nutritional, and Sustainability Attributes of Traditional and Emerging Proteins. Annu Rev Food Sci Technol 2019; 10:311-339. [PMID: 30649962 DOI: 10.1146/annurev-food-032818-121128] [Citation(s) in RCA: 125] [Impact Index Per Article: 25.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Protein is an essential macronutrient and a key structural component of many foods. The nutritional and technological properties of food protein ingredients depend on their source, extraction and purification, modification during food manufacture, and interactions with other food components. In addition to covering these elements, this review seeks to highlight underappreciated aspects of protein environmental sustainability and explores the potential of cultured meat and insect-derived proteins.
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Affiliation(s)
- Simon M Loveday
- Food and Bio-Based Products Group, AgResearch Limited, Palmerston North 4442, New Zealand;
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39
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Mennah-Govela YA, Singh RP, Bornhorst GM. Buffering capacity of protein-based model food systems in the context of gastric digestion. Food Funct 2019; 10:6074-6087. [DOI: 10.1039/c9fo01160a] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
A standardized method to measure and quantify buffering capacity in the context of gastric digestion is proposed and the impact of protein content and surface area on buffering capacity was observed.
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Affiliation(s)
- Yamile A. Mennah-Govela
- Dept. of Biological and Agricultural Engineering
- 1308 Bainer Hall University of California
- Davis
- USA
| | - R. Paul Singh
- Dept. of Biological and Agricultural Engineering
- 1308 Bainer Hall University of California
- Davis
- USA
- Riddet Institute
| | - Gail M. Bornhorst
- Dept. of Biological and Agricultural Engineering
- 1308 Bainer Hall University of California
- Davis
- USA
- Riddet Institute
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40
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Swackhamer C, Zhang Z, Taha AY, Bornhorst GM. Fatty acid bioaccessibility and structural breakdown fromin vitrodigestion of almond particles. Food Funct 2019; 10:5174-5187. [DOI: 10.1039/c9fo00789j] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
In vitrogastric digestion of almond particles using a model with simulated peristaltic contractions resulted in particle size reduction and higher fatty acid bioaccessibility thanin vitrodigestion using a model that lacked peristaltic contractions.
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Affiliation(s)
- Clay Swackhamer
- Department of Biological and Agricultural Engineering
- University of California
- Davis
- USA
| | - Zhichao Zhang
- Department of Food Science and Technology
- University of California
- Davis
- USA
| | - Ameer Y. Taha
- Department of Food Science and Technology
- University of California
- Davis
- USA
| | - Gail M. Bornhorst
- Department of Biological and Agricultural Engineering
- University of California
- Davis
- USA
- Department of Food Science and Technology
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41
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Dupont D, Alric M, Blanquet-Diot S, Bornhorst G, Cueva C, Deglaire A, Denis S, Ferrua M, Havenaar R, Lelieveld J, Mackie AR, Marzorati M, Menard O, Minekus M, Miralles B, Recio I, Van den Abbeele P. Can dynamicin vitrodigestion systems mimic the physiological reality? Crit Rev Food Sci Nutr 2018; 59:1546-1562. [DOI: 10.1080/10408398.2017.1421900] [Citation(s) in RCA: 98] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- D. Dupont
- INRA Agrocampus Ouest, STLO, Rennes, France
| | - M. Alric
- Université Clermont Auvergne, Clermont-Ferrand, France
| | | | | | - C. Cueva
- CSIC Universidad Autonoma de Madrid, CIAL, Madrid, Spain
| | | | - S. Denis
- Université Clermont Auvergne, Clermont-Ferrand, France
| | - M. Ferrua
- Fonterra, Palmerston North, New Zealand
| | | | | | | | | | - O. Menard
- INRA Agrocampus Ouest, STLO, Rennes, France
| | | | - B. Miralles
- CSIC Universidad Autonoma de Madrid, CIAL, Madrid, Spain
| | - I. Recio
- CSIC Universidad Autonoma de Madrid, CIAL, Madrid, Spain
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42
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Tamura M, Okazaki Y, Kumagai C, Ogawa Y. The importance of an oral digestion step in evaluating simulated in vitro digestibility of starch from cooked rice grain. Food Res Int 2017; 94:6-12. [DOI: 10.1016/j.foodres.2017.01.019] [Citation(s) in RCA: 49] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2016] [Revised: 01/23/2017] [Accepted: 01/24/2017] [Indexed: 11/30/2022]
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43
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Abstract
Gastric mixing is a complex process that is governed by meal properties, such as food buffering capacity, physical properties, and the rate of breakdown as well as physiological factors, such as the rate of gastric secretions, gastric emptying, and gastric motility. Gastric mixing processes have been studied through the use of experimental and computational methods. Gastric mixing impacts the intragastric pH distribution and residence time in the stomach for ingested materials. Development of a fundamental understanding of the advective and diffusion processes and their roles in gastric mixing will be important in furthering our understanding of food breakdown, microbial survival, and drug dissolution during gastric digestion.
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Affiliation(s)
- Gail M Bornhorst
- Department of Biological and Agricultural Engineering, University of California, Davis, California 95616;
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44
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Bornhorst GM, Drechsler KC, Montoya CA, Rutherfurd SM, Moughan PJ, Singh RP. Gastric protein hydrolysis of raw and roasted almonds in the growing pig. Food Chem 2016; 211:502-8. [DOI: 10.1016/j.foodchem.2016.05.085] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2015] [Revised: 05/11/2016] [Accepted: 05/12/2016] [Indexed: 10/21/2022]
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45
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Boland M. Human digestion--a processing perspective. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:2275-2283. [PMID: 26711173 DOI: 10.1002/jsfa.7601] [Citation(s) in RCA: 50] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/16/2015] [Revised: 11/14/2015] [Accepted: 12/20/2015] [Indexed: 06/05/2023]
Abstract
The human digestive system is reviewed in the context of a process with four major unit operations: oral processing to reduce particle size and produce a bolus; gastric processing to initiate chemical and enzymatic breakdown; small intestinal processing to break down macromolecules and absorb nutrients; and fermentation and water removal in the colon. Topics are highlighted about which we need to know more, including effects of aging and dentition on particle size in the bolus, effects of different patterns of food and beverage intake on nutrition, changes in saliva production and composition, mechanical effects of gastric processing, distribution of pH in the stomach, physicochemical and enzymatic effects on nutrient availability and uptake in the small intestine, and the composition, effects of and changes in the microbiota of the colon. Current topics of interest including food synergy, gut-brain interactions, nutritional phenotype and digestion in the elderly are considered. Finally, opportunities for food design based on an understanding of digestive processing are discussed.
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Affiliation(s)
- Mike Boland
- Riddet Institute, Palmerston North, New Zealand
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46
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Bornhorst GM, Gouseti O, Wickham MS, Bakalis S. Engineering Digestion: Multiscale Processes of Food Digestion. J Food Sci 2016; 81:R534-43. [DOI: 10.1111/1750-3841.13216] [Citation(s) in RCA: 54] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2015] [Accepted: 12/16/2015] [Indexed: 11/26/2022]
Affiliation(s)
- Gail M. Bornhorst
- Dept. of Biological and Agricultural EngineeringUniv. of California Davis, 1 Shields Avenue Davis Calif. U.S.A
| | - Ourania Gouseti
- School of Chemical EngineeringUniv. of Birmingham Birmingham UK
| | | | - Serafim Bakalis
- School of Chemical EngineeringUniv. of Birmingham Birmingham UK
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47
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Mennah-Govela YA, Bornhorst GM, Singh RP. Acid Diffusion into Rice Boluses is Influenced by Rice Type, Variety, and Presence of α-Amylase. J Food Sci 2015; 80:E316-25. [DOI: 10.1111/1750-3841.12750] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2014] [Accepted: 11/09/2014] [Indexed: 12/23/2022]
Affiliation(s)
- Yamile A. Mennah-Govela
- Dept. of Biological and Agricultural Engineering; Univ. of California, Davis; 1 Shields Ave. Davis CA 95616 U.S.A
| | - Gail M. Bornhorst
- Dept. of Biological and Agricultural Engineering; Univ. of California, Davis; 1 Shields Ave. Davis CA 95616 U.S.A
| | - R. Paul Singh
- Dept. of Biological and Agricultural Engineering; Univ. of California Davis; 1 Shields Ave. Davis CA 95616 U.S.A
- Riddet Inst; Massey Univ; Palmerston North New Zealand
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