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Xu Y, Lv B, Wu P, Chen XD. Creating similar food boluses as that in vivo using a novel in vitro bio-inspired oral mastication simulator (iBOMS-Ⅲ): The cases with cooked rice and roasted peanuts. Food Res Int 2024; 190:114630. [PMID: 38945583 DOI: 10.1016/j.foodres.2024.114630] [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: 01/31/2024] [Revised: 06/06/2024] [Accepted: 06/07/2024] [Indexed: 07/02/2024]
Abstract
Food bolus is the major outcome of oral processing of foods. Its structure and properties are crucial for safe swallowing and subsequent gastric digestion. However, collecting the ready-to-swallow bolus for further analysis in either normal or deficient human subjects is difficult, regulatorily or practically. Here, a novel in vitro bio-inspired oral mastication simulator (iBOMS-Ⅲ) was developed to be capable of replicating food boluses comparable to those in vivo. Cooked rice and roasted peanuts were used as the model foods (soft and hard) respectively. Particle size distribution, moisture content and rheology of the food boluses produced in the iBOMS-Ⅲ were assessed. A conventional food blender was also employed as a non-consequential comparation. Eighteen healthy young volunteers of the ages from 20-30 years (10 male and 8 female) were invited to provide the in vivo data. For cooked rice boluses produced by the iBOMS-Ⅲ with 10, 12, 14, and 20 chewing number of cycles, the moisture content exhibited minimal variation (68.3-68.8 wt%), aligning closely with values obtained from the average value of the human subjects (67.5 wt%). Similarly, the boluses from roasted peanut displayed similar moisture contents across masticatory number of cycles (36, 40, and 44 number of cycles), averaging at 35.3 %, mirroring the average in vivo results (33.8 wt%). Furthermore, the shear viscosity of both cooked rice and roasted peanut boluses exhibited minimal variations with iBOMS-Ⅲ chewing number of cycles. The particle size distributions of the boluses produced with 14 and 44 chewing number of cycles matched well with the in vivo data for cooked rice and roasted peanuts, with median particle size (d50) being 1.07 and 0.78 mm, respectively. The physical properties of the food boluses collected from the food blender, with varying grinding times, differed significantly. This study demonstrates the value of the iBOMS-Ⅲ in achieving realistic boluses with two very different food textures.
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Affiliation(s)
- Yuanhao Xu
- Life Quality Engineering Interest Group, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu 215123, China
| | - Boya Lv
- Life Quality Engineering Interest Group, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu 215123, China; Xiao Dong Pro-health (Suzhou) Instrumentation Co. Ltd., Suzhou, Jiangsu Province, 215152, China
| | - Peng Wu
- Life Quality Engineering Interest Group, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu 215123, China.
| | - Xiao Dong Chen
- Life Quality Engineering Interest Group, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu 215123, China.
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2
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Zeng R, Su Y, Huang R, Li L, Asif M, Farooq MU, Ye X, Jia X, Zhu J. Selenium in rice: Impact on protein content and distribution for enhanced food and feed security in agroclimatic challenges. Heliyon 2024; 10:e27701. [PMID: 38515659 PMCID: PMC10955241 DOI: 10.1016/j.heliyon.2024.e27701] [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: 12/03/2023] [Revised: 02/27/2024] [Accepted: 03/05/2024] [Indexed: 03/23/2024] Open
Abstract
Countries face exasperating and inclement climate worldwide. Food and feed security could be their paramount life objective. The study aimed to investigate the impact of selenium on the protein content and distribution in different parts of rice. For this purpose, advanced selenium biofortified breeding material developed after generations of breeding efforts was investigated at the field area, rice research institute, Chengdu, China during cropping season 2021-22. The accumulation and distribution of selenium and protein contents were observed in various fractions of selenium-enriched rice (Z3057B) and positive control (727). The correlation studies for selenium and protein quantification leads to the optimization of the breeding material and relevance in virtue. The rice fractions indicated rice embryo retains highest selenium contents, which gradually decreases in succession (other rice parts). The difference in protein content between the embryo and endosperm of Se-enriched rice is significant, while that between embryo and aleurone layer is not obvious. The selenium protein was found with molecular weight of 13.6-122.6 kDa. The protein of each molecular weight is found to bind with selenium, but the binding strength of selenium is negatively correlated with the molecular weight of protein. The 67.5% of the total selenium sticks with protein having molecular weight less than 38.8 kDa. In summary, protein with low molecular weight (13.4 kDa) binds maximum selenium and accounts for highest total protein content (40.76%).
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Affiliation(s)
- Rui Zeng
- College of Chemistry and Life Science, Chengdu Normal University, Chengdu, Sichuan, 611130, China
- Sichuan Provincial Key Laboratory of Philosophy and Social Sciences for Monitoring and Evaluation of Rural Land Utilization, Chengdu Normal University, Chengdu, 611130, China
| | - Yang Su
- Rice Research Institute, Sichuan Agricultural University, Chengdu, Sichuan, 611130, China
- Demonstration Base for International Science & Technology Cooperation of Sichuan Province, Chengdu, Sichuan, 611130, China
| | - Renwei Huang
- College of Chemistry and Life Science, Chengdu Normal University, Chengdu, Sichuan, 611130, China
| | - Ling Li
- Rice Research Institute, Sichuan Agricultural University, Chengdu, Sichuan, 611130, China
- Demonstration Base for International Science & Technology Cooperation of Sichuan Province, Chengdu, Sichuan, 611130, China
| | | | - Muhammad Umer Farooq
- Agriculture Department, Ayub Agricultural Research Institute Faisalabad, 38850, Punjab, Pakistan
| | - Xiaoying Ye
- Rice Research Institute, Sichuan Agricultural University, Chengdu, Sichuan, 611130, China
- Demonstration Base for International Science & Technology Cooperation of Sichuan Province, Chengdu, Sichuan, 611130, China
| | - Xiaomei Jia
- Rice Research Institute, Sichuan Agricultural University, Chengdu, Sichuan, 611130, China
- Demonstration Base for International Science & Technology Cooperation of Sichuan Province, Chengdu, Sichuan, 611130, China
| | - Jianqing Zhu
- Rice Research Institute, Sichuan Agricultural University, Chengdu, Sichuan, 611130, China
- Demonstration Base for International Science & Technology Cooperation of Sichuan Province, Chengdu, Sichuan, 611130, China
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Ma J, Yin N, Wang P, Cai X, Geng Z, Fan C, Cui Y, Sjödin A. Bioaccessibility assessment of arsenic and cadmium in polished and unpolished rice: Comparison of three in vitro methods. Food Res Int 2024; 177:113853. [PMID: 38225128 DOI: 10.1016/j.foodres.2023.113853] [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: 10/24/2023] [Revised: 12/09/2023] [Accepted: 12/14/2023] [Indexed: 01/17/2024]
Abstract
INFOGEST is a standardized in vitro digestion method suitable for foods, but rarely used to study the bioaccessibility of heavy metals in food. This study aimed to explore the differences between INFOGEST and the extensively used Physiologically Based Extraction Test (PBET) and Unified Bioaccessibility Research Group of Europe Method (UBM) methods for determining the bioaccessibility of As and Cd in rice. Intestinal As (79.3 ± 8.5 %, 75.8 ± 12.7 %, and 72.3 ± 12.2 % for INFOGEST, PBET, and UBM, respectively) and Cd (47.0 ± 6.4 %, 40.7 ± 13.8 %, and 38.1 ± 15.7 % for INFOGEST, PBET, and UBM, respectively) bioaccessibilities in the rice samples determined by the three methods were generally similar (p > 0.1, except for As bioaccessibility between INFOGEST and UBM). Furthermore, PBET was significantly correlated with INFOGEST for As bioaccessibility (R2 = 0.416) and with UBM for Cd bioaccessibility (R2 = 0.879). Additionally, PBET indicated that the bioaccessibilities of As and Cd in the polished rice were 17.0 % and 19.8 % higher, respectively, than that in the unpolished rice. This study highlights the influence of in vitro methods and rice matrices on heavy metal bioaccessibility values, necessitating a more accurate assessment of health risks associated with rice consumption.
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Affiliation(s)
- Jingnan Ma
- Sino-Danish College, University of Chinese Academy of Sciences, Beijing 101408, China.
| | - Naiyi Yin
- Sino-Danish College, University of Chinese Academy of Sciences, Beijing 101408, China; College of Resources and Environment, University of Chinese Academy of Sciences, Beijing 101408, China; Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China.
| | - Pengfei Wang
- College of Resources and Environment, University of Chinese Academy of Sciences, Beijing 101408, China; Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China.
| | - Xiaolin Cai
- College of Resources and Environment, University of Chinese Academy of Sciences, Beijing 101408, China; Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China.
| | - Ziqi Geng
- Sino-Danish College, University of Chinese Academy of Sciences, Beijing 101408, China.
| | - Chuanfang Fan
- College of Resources and Environment, University of Chinese Academy of Sciences, Beijing 101408, China; Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China.
| | - Yanshan Cui
- Sino-Danish College, University of Chinese Academy of Sciences, Beijing 101408, China; College of Resources and Environment, University of Chinese Academy of Sciences, Beijing 101408, China; Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China.
| | - Anders Sjödin
- Department of Nutrition, Exercise and Sports, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark.
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Cui C, Wang Y, Ying J, Zhou W, Li D, Wang LJ. Low glycemic index noodle and pasta: Cereal type, ingredient, and processing. Food Chem 2024; 431:137188. [PMID: 37604009 DOI: 10.1016/j.foodchem.2023.137188] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Revised: 08/14/2023] [Accepted: 08/16/2023] [Indexed: 08/23/2023]
Abstract
The consumption of noodles with a high glycemic index (GI) can affect health, prompting the need for dietary adjustments to manage abnormal blood glucose levels. This review delves into recent progress in low GI noodles and their potential effect for human well-being. Diverse approaches, encompassing the incorporation of soluble dietary fiber, modified starches, proteins, and plant polyphenols, have shown encouraging outcomes in diminishing the GI of noodles. Furthermore, variations in processing, storage, and cooking techniques can influence the GI of noodles, yielding both positive and negative impacts on their glycemic response. Soluble dietary fiber, protein cross-linkers, and plant polyphenols play a pivotal role in reducing the GI of noodles by hindering the interaction between digestive enzymes and starch, thereby curbing enzymatic activity. Future research spotlighting ingredients, processing methodologies, and the underlying mechanisms of low GI noodles will contribute substantively to the development of functional foods boosting enhanced nutritional profiles.
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Affiliation(s)
- Congli Cui
- College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University, P. O. Box 50, 17 Qinghua Donglu, Beijing 100083, China
| | - Yong Wang
- School of Chemical Engineering, UNSW, Sydney, NSW 2052, Australia
| | - Jian Ying
- Beijing Key Laboratory of Nutrition & Health and Food Safety, COFCO Nutrition & Health Research Institute, COFCO, Beijing 100020, China
| | - Weibiao Zhou
- Department of Food Science and Technology, National University of Singapore, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, Jiangsu 215123, China
| | - Dong Li
- College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University, P. O. Box 50, 17 Qinghua Donglu, Beijing 100083, China.
| | - Li-Jun Wang
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China.
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Feng H, Li T, Zhou Y, Lyu Q, Chen L, Wang X, Ding W. Effect of Rice Bran and Retrograded Time on the Qualities of Brown Rice Noodles: Edible Quality, Microstructure, and Moisture Migration. Foods 2023; 12:4509. [PMID: 38137313 PMCID: PMC10743254 DOI: 10.3390/foods12244509] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2023] [Revised: 12/09/2023] [Accepted: 12/15/2023] [Indexed: 12/24/2023] Open
Abstract
Brown rice, as a kind of whole-grain food, has attracted significant attention due to its health benefits. This paper aimed to investigate the effect of rice bran content and retrograded time on the physicochemical properties and culinary qualities of brown rice noodles (BRNs). The results indicated that the addition of rice bran altered the pasting properties, gel properties, and texture of the brown rice flours (BRFs). The optimal cooking time and water absorption of BRNs were reduced after the incorporation of rice bran to 14.9% and 41.9%, respectively, while the breaking rate increased from 2.2% to 23.3%. The color of BRNs became darker and yellower, and the overall acceptability by the consumer decreased. The addition of rice bran also led to a decrease in hardness, chewiness and crystallinity. The binding water inside the BRNs decreased, while the free water increased, resulting in a looser structure. This study revealed that the retrograded time of the BRNs also affected its quality. When the retrograded time was 7 h, the cooked BRNs had a lower breaking rate, good hardness, cohesiveness, chewiness, and better overall acceptability by consumers. The structure was compact, the internal binding water content of BRN was higher, and the free water content was lower. This study provides insights into developing nutritionally healthy, high-quality novel rice flour products, and offers a theoretical basis for the industrial production of BRNs.
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Affiliation(s)
- Hong Feng
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (H.F.); (T.L.); (Y.Z.); (L.C.); (X.W.); (W.D.)
| | - Ting Li
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (H.F.); (T.L.); (Y.Z.); (L.C.); (X.W.); (W.D.)
| | - You Zhou
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (H.F.); (T.L.); (Y.Z.); (L.C.); (X.W.); (W.D.)
| | - Qingyun Lyu
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (H.F.); (T.L.); (Y.Z.); (L.C.); (X.W.); (W.D.)
- Key Laboratory of Grain and Oil Processing, Ministry of Education, Wuhan 430023, China
| | - Lei Chen
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (H.F.); (T.L.); (Y.Z.); (L.C.); (X.W.); (W.D.)
- Key Laboratory of Grain and Oil Processing, Ministry of Education, Wuhan 430023, China
| | - Xuedong Wang
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (H.F.); (T.L.); (Y.Z.); (L.C.); (X.W.); (W.D.)
- Key Laboratory of Grain and Oil Processing, Ministry of Education, Wuhan 430023, China
| | - Wenping Ding
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (H.F.); (T.L.); (Y.Z.); (L.C.); (X.W.); (W.D.)
- Key Laboratory of Grain and Oil Processing, Ministry of Education, Wuhan 430023, China
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6
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Zupančič O, Kushwah V, Paudel A. Pancreatic lipase digestion: The forgotten barrier in oral administration of lipid-based delivery systems? J Control Release 2023; 362:381-395. [PMID: 37579977 DOI: 10.1016/j.jconrel.2023.08.024] [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: 04/11/2023] [Revised: 07/20/2023] [Accepted: 08/11/2023] [Indexed: 08/16/2023]
Abstract
This review highlights the importance of controlling the digestion process of orally administered lipid-based delivery systems (LBDS) and their performance. Oral LBDS are prone to digestion via pancreatic lipase in the small intestine. Rapid or uncontrolled digestion may cause the loss of delivery system integrity, its structural changes, reduced solubilization capacity and physical stability issues. All these events can lead to uncontrolled drug release from the digested LBDS into the gastrointestinal environment, exposing the incorporated drug to precipitation or degradation by luminal proteases. To prevent this, the digestion rate of orally administered LBDS can be estimated by appropriate choice of the formulation type, excipient combinations and their ratios. In addition, in vitro digestion models like pH-stat are useful tools to evaluate the formulation digestion rate. Controlling digestion can be achieved by conventional lipase inhibitors like orlistat, sterically hindering of lipase adsorption on the delivery system surface with polyethylene glycol (PEG) chains, lipase desorption or saturation of the interface with surfactants as well as formulating LBDS with ester-free excipients. Recent in vivo studies demonstrated that digestion inhibition lead to altered pharmacokinetic profiles, where Cmax and Tmax were reduced in spite of same AUC compared to control or even improved oral bioavailability.
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Affiliation(s)
- Ožbej Zupančič
- Research Center Pharmaceutical Engineering GmbH (RCPE), Inffeldgasse 13, 8010 Graz, Austria
| | - Varun Kushwah
- Research Center Pharmaceutical Engineering GmbH (RCPE), Inffeldgasse 13, 8010 Graz, Austria
| | - Amrit Paudel
- Research Center Pharmaceutical Engineering GmbH (RCPE), Inffeldgasse 13, 8010 Graz, Austria; Graz University of Technology, Institute of Process and Particle Engineering, Inffeldgasse 13/3, 8010 Graz, Austria.
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7
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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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8
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Jin Y, Wilde PJ, Li C, Jin W, Han J, Liu W. Impact of food viscosity on in vitro gastric emptying using dynamic and semi-dynamic models. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108410] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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9
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Chen L, Lv B, Zhang X, Xu Y, Wu P, Zhou W, Chen XD. The swallowing threshold and starch hydrolysis of cooked rice with different moisture contents for human mastication. Food Res Int 2022; 160:111677. [DOI: 10.1016/j.foodres.2022.111677] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Revised: 06/30/2022] [Accepted: 07/08/2022] [Indexed: 11/30/2022]
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10
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In-vitro digestibility of rice starch and factors regulating its digestion process: A review. Carbohydr Polym 2022; 291:119600. [DOI: 10.1016/j.carbpol.2022.119600] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2021] [Revised: 05/05/2022] [Accepted: 05/06/2022] [Indexed: 12/14/2022]
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11
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Li L, Baima C, Jiang J, Liu Z, Wang J, Chen XD, Wu P. In vitro gastric digestion and emptying of tsampa under simulated elderly and young adult digestive conditions using a dynamic stomach system. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111054] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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12
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Lv B, Wu P, Chen XD. The surface mechanics of cooked rice as influenced by gastric fluids measured using a micro texture analyzer. J Texture Stud 2022; 53:465-477. [PMID: 35191036 DOI: 10.1111/jtxs.12667] [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: 11/21/2021] [Revised: 02/09/2022] [Accepted: 02/13/2022] [Indexed: 12/31/2022]
Abstract
In this study, a micro texture analyzer (MTA) was employed to explore the texture characteristics of the surface of an individual steamed rice (SR) and fried rice (FR) grain exhibited in four simulated digestion environments in vitro. The elastic modulus, hardness and elastic index of the single cooked rice particle were measured using the MTA. The hardness of SR particles decreased by 66, 81, 89.1, and 95% after simulated digestion in distilled water, HCl, simulated gastric fluid (SGF), and simulated salivary and gastric fluid (SSF + SGF), respectively. This is in line with the most significant volume expansion and structure ruptures when digested in SSF + SGF. Similar mechanical and structural behaviors were shown for FR, but the hardness and elastic modulus decreased less than those of SR under the same digestion conditions. The different surface mechanics are consistent with the reduced expansion and more compact structure with smaller voids in FR during in vitro digestion. This could be attributed to the encapsulation by frying oil on the surface that would retard the diffusion of digestive fluids into the rice kernels. A weak negative correlation was found between the elastic modulus and the moisture content of the cooked rice. The present study has quantitatively assessed the surface mechanics of cooked rice as influenced by gastric fluids using the MTA. This is practically meaningful for gaining an in-depth understanding of the influence of textural modifications on disintegration of solid foods and release of nutrients during digestion.
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Affiliation(s)
- Boya Lv
- Life Quality Engineering Interest Group, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Material Science Soochow University, Suzhou, Jiangsu Province, China
| | - Peng Wu
- Life Quality Engineering Interest Group, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Material Science Soochow University, Suzhou, Jiangsu Province, China.,Xiao Dong Pro-health (Suzhou) Instrumentation Co Ltd, Suzhou, 215152, Jiangsu Province, China
| | - Xiao Dong Chen
- Life Quality Engineering Interest Group, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Material Science Soochow University, Suzhou, Jiangsu Province, China
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13
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Evaluation of the Brewing Characteristics, Digestion Profiles, and Neuroprotective Effects of Two Typical Se-Enriched Green Teas. Foods 2022; 11:foods11142159. [PMID: 35885402 PMCID: PMC9318317 DOI: 10.3390/foods11142159] [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: 07/02/2022] [Revised: 07/17/2022] [Accepted: 07/19/2022] [Indexed: 02/04/2023] Open
Abstract
As a functional beverage, selenium (Se)-enriched green tea (Se-GT) has gained increasing popularity for its superior properties in promoting health. In this study, we compared the brewing characteristics, in vitro digestion profiles, and protective effects on neurotoxicity induced through the amyloid-beta (Aβ) peptide of two typical Se-GTs (Enshi Yulu (ESYL) and Ziyang Maojian (ZYMJ), representing the typical low-Se green tea and high-Se green tea, respectively). ESYL and ZYMJ showed similar chemical component leaching properties with the different brewing methods, and the optimized brewing conditions were 5 min, 90 °C, 50 mL/g, and first brewing. The antioxidant activities of the tea infusions had the strongest positive correlation with the tea polyphenols among all of the leaching substances. The tea infusions of ESYL and ZYMJ showed similar digestive behaviors, and the tea polyphenols in the tea infusions were almost totally degraded or transferred after 150 min of dynamic digestion. Studies conducted in a cell model of Alzheimer’s disease (AD) showed that the extract from the high-Se green tea was more effective for neuroprotection compared with the low-Se green tea. Overall, our results revealed the best brewing conditions and digestion behaviors of Se-GT and the great potential of Se-GT or Se-enriched green extract (Se-GTE) to be used as promising AD-preventive beverages or food ingredients.
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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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15
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Cheng Z, Qiao D, Zhao S, Zhang B, Lin Q, Xie F. Whole grain rice: Updated understanding of starch digestibility and the regulation of glucose and lipid metabolism. Compr Rev Food Sci Food Saf 2022; 21:3244-3273. [PMID: 35686475 DOI: 10.1111/1541-4337.12985] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2021] [Revised: 04/18/2022] [Accepted: 05/03/2022] [Indexed: 11/27/2022]
Abstract
Nowadays, resulting from disordered glucose and lipid metabolism, metabolic diseases (e.g., hyperglycemia, type 2 diabetes, and obesity) are among the most serious health issues facing humans worldwide. Increasing evidence has confirmed that dietary intervention (with healthy foods) is effective at regulating the metabolic syndrome. Whole grain rice (WGR) rich in dietary fiber and many bioactive compounds (e.g., γ-amino butyric acid, γ-oryzanol, and polyphenols) can not only inhibit starch digestion and prevent rapid increase in the blood glucose level, but also reduce oxidative stress and damage to the liver, thereby regulating glucose and lipid metabolism. The rate of starch digestion is directly related to the blood glucose level in the organism after WGR intake. Therefore, the effects of different factors (e.g., additives, cooking, germination, and physical treatments) on WGR starch digestibility are examined in this review. In addition, the mechanisms from human and animal experiments regarding the correlation between the intake of WGR or its products and the lowered blood glucose and lipid levels and the reduced incidence of diabetes and obesity are discussed. Moreover, information on developing WGR products with the health benefits is provided.
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Affiliation(s)
- Zihang Cheng
- Group for Cereals and Oils Processing, College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan, China
| | - Dongling Qiao
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan, China
| | - Siming Zhao
- Group for Cereals and Oils Processing, College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan, China
| | - Binjia Zhang
- Group for Cereals and Oils Processing, College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan, China
| | - Qinlu Lin
- National Engineering Laboratory for Rice and By-product Deep Processing, Central South University of Forestry and Technology, Changsha, China
| | - Fengwei Xie
- School of Engineering, Newcastle University, Newcastle upon Tyne, UK
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16
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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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17
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Chen L, Chen J, Li J, Xie J, Yu M, Zhou M, Xi M, Sun S. Physicochemical properties and in vitro digestion behavior of a new bioactive Tremella fuciformis gum. Int J Biol Macromol 2022; 207:611-621. [PMID: 35247431 DOI: 10.1016/j.ijbiomac.2022.02.166] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2022] [Revised: 02/17/2022] [Accepted: 02/25/2022] [Indexed: 01/03/2023]
Abstract
A new easy-dissolved Tremella fuciformis gum (TFG) from fruiting body was investigated in detail from three aspects: physicochemical characteristics, rheological behavior and in vitro digestion behavior. The results showed that TFG consisted of 73.9% polysaccharides, exhibiting easy solubility in water and good colloidal characteristics and stability. The physical and chemical treatments could decrease the apparent viscosity of TFG solution. The antioxidation activity of TFG remained constant at each static in vitro digestion phase, revealing that this gum could be used as a potential food thickener and antioxidant. The digestion behavior of TFG was also determined using a dynamic in vitro digestive system, DIVRS-II. The results demonstrated that the digestion behavior of TFG should be attributed to the morphology of digestive tracts, continuous secreting and continuous emptying. The antitussive effect of TFG was related to the increase in serum IL-10 content.
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Affiliation(s)
- Liding Chen
- College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China
| | - Jianqiu Chen
- College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China
| | - Jiahuan Li
- College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China
| | - Jiacheng Xie
- College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China
| | - Mingming Yu
- College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China
| | - Mengling Zhou
- College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China
| | - Meijuan Xi
- College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China
| | - Shujing Sun
- College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China.
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18
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Zhang C, Ritzoulis C, Jin Z, Cui W, Li X, Han J, Liu W. Yellow and Black Soybean Pellet Degradation and Nutrients Hydrolysis During In Vitro Gastrointestinal Digestion. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09717-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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19
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20
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Wang J, Wu P, Wang J, Wang J, Gu B, Ge F, Chen XD. In vitro gastric digestion and emptying of cooked white and brown rice using a dynamic human stomach system. FOOD STRUCTURE 2022. [DOI: 10.1016/j.foostr.2021.100245] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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21
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Hu Y, Li C, Hou Y. Possible regulation of liver glycogen structure through the gut-liver axis by resistant starch: a review. Food Funct 2021; 12:11154-11164. [PMID: 34694313 DOI: 10.1039/d1fo02416g] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
Liver glycogen α particles in diabetic patients are fragile relative to those in healthy individuals, and restoring these fragile glycogen particles to a normal state shows potential to contribute to the remission of diabetes. Resistant starch (RS) is beneficial for diabetes management through its interactions with the gut microbiota. However, its effects on glycogen fragility are not fully understood. This review aims to summarize the recent understanding of the interactions between RS and the human gut microbiota and the possible connections to liver glycogen biosynthesis to elucidate its role in the development of glycogen fragility. RS might regulate glycogen fragility in diabetes by modulating the postprandial glycemic response and glycogen biosynthesis pathways. Before RS can be applied to repair fragile glycogen, more work should be done to better understand in vivo RS structures and identify the factor binding glycogen β particles together. This review contains important information on the connections between glycogen fragility and RS-gut microbiota interactions, which could help to better understand the health benefits of RS consumption.
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Affiliation(s)
- Yiming Hu
- Department of Pathology, Zhongshan Hospital, Fudan University, Shanghai 200031, China.
| | - Cheng Li
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
| | - Yingyong Hou
- Department of Pathology, Zhongshan Hospital, Fudan University, Shanghai 200031, China.
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22
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Payal A, Elumalai A, Murugan SV, Moses J, Anandharamakrishnan C. An investigation on gastric emptying behavior of apple in the dynamic digestion model ARK® and its validation using MRI of human subjects – A pilot study. Biochem Eng J 2021. [DOI: 10.1016/j.bej.2021.108134] [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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23
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Nutritional Quality of the Most Consumed Varieties of Raw and Cooked Rice in Spain Submitted to an In Vitro Digestion Model. Foods 2021; 10:foods10112584. [PMID: 34828863 PMCID: PMC8618410 DOI: 10.3390/foods10112584] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2021] [Revised: 10/20/2021] [Accepted: 10/21/2021] [Indexed: 12/25/2022] Open
Abstract
Rice is one of the most consumed staple foods around the world and its trade is highly globalized. Increased environmental pollution generates a large amount of waste that, in many cases, is discarded close to culture fields. Some species are able to bioaccumulate toxic substances, such as metals, that could be transferred to the food chain. The main goal of this study was to evaluate the content of metallic (Al, Cd, Pb, and Cr) and metalloid elements (As) in 14 of the most consumed varieties of rice in Spain and their effects on human health. The samples were cooked, and human digestion was simulated by using a standard in vitro digestion method. Metallic and metalloid element levels were analysed by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES), previous called microwave digestion. Both the human health risk index, Hazard Quotient, and Lifetime Cancer Risk did not show toxic values in any case. Rice with a higher non-digestible fraction showed a higher liberation of proteins and a lower glycemic index. There were no significant differences in the concentrations of metallic and metalloid elements in cooked rice or in the digestible fraction in all varieties analysed. However, Al concentrations were higher than other metals in all varieties studied due to its global distribution. No relationship has been observed between the digestibility of rice and the bioaccessibility of each metallic and metalloid element. All of the studied rice varieties are healthy food products and its daily consumption is safe. The regular monitoring of metals and As in rice consumed in Spain may contribute to improvements in the human health risk evaluation.
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Prediction of in-vitro glycemic responses of biscuits in an engineered small intestine system. Food Res Int 2021; 147:110459. [PMID: 34399459 DOI: 10.1016/j.foodres.2021.110459] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2021] [Revised: 05/05/2021] [Accepted: 05/26/2021] [Indexed: 01/16/2023]
Abstract
The Glycemic Index (GI) indicates the effect of a food product on the increase/decrease in postprandial blood glucose levels. Monitoring the glycemic response is important, as it is associated with the human nutrition absorption. However, human or animal blood sampling involves financial, ethical, and other challenges. Accordingly, in the recent past, many human digestion models have been developed to understand the intricate changes that occur during human digestion and absorption processes. Dynamic models help in studying the digestion mechanics and hypotheses related to the health effects of food ingredients in controlled conditions. The objective of this study is to predict the GI of different biscuit composition using an engineered small intestine system, considering a mass transfer approach and in-silico simulation. Different GI was predicted for biscuits: 62 for plain biscuits (N) containing only refined wheat flour; 57 for finger millet flour biscuits (F); 51 for wheat bran fortified biscuits (W). The results were close to human in-vivo values; GI of 76 for plain biscuits (N); 58 for finger millet biscuits (F) and 41 for wheat bran fortified (W) biscuits, respectively (with no significant difference in the GI values of Engineered model and human glucose blood sampling results) which was confirmed with Bland-Altmann statistics. This finding will help in predicting the glycemic response of new biscuit products serving as an alternative approach to human blood sampling for GI analysis.
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25
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Zheng M, Ye A, Zheng B, Zhang Y. Impacts of Whey Protein on Digestion of Lotus Seed Starch Subjected to a Dynamic In Vitro Gastric Digestion. FOOD BIOPHYS 2021. [DOI: 10.1007/s11483-021-09682-y] [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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26
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Mortensen NP, Moreno Caffaro M, Aravamudhan S, Beeravalli L, Prattipati S, Snyder RW, Watson SL, Patel PR, Weber FX, Montgomery SA, Sumner SJ, Fennell TR. Simulated Gastric Digestion and In Vivo Intestinal Uptake of Orally Administered CuO Nanoparticles and TiO 2 E171 in Male and Female Rat Pups. NANOMATERIALS (BASEL, SWITZERLAND) 2021; 11:1487. [PMID: 34199726 PMCID: PMC8230348 DOI: 10.3390/nano11061487] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/07/2021] [Revised: 05/31/2021] [Accepted: 06/01/2021] [Indexed: 12/11/2022]
Abstract
Oral exposure to nanoparticles (NPs) during early life is an understudied area. The goals of this study were to evaluate the effect of pre-weaned rat gastric fluids on 50 nm CuO NPs and TiO2 E171 in vitro, and to evaluate uptake in vivo. The NP uptake was studied in vivo in male and female Sprague-Dawley rat pups following oral administration of four consecutive daily doses of 10 mg/kg CuO NPs, TiO2 E171, or vehicle control (water) between postnatal day (PND) 7-10. Rat pups were sacrificed on either PND10 or PND21. Simulated digestion led to dissolution of CuO NPs at the later ages tested (PND14 and PND21, but not PND7). In vivo intestinal uptake of CuO NPs and TiO2 E171 was observed by hyperspectral imaging of intestinal cross sections. Brightfield microscopy showed that the number of immune cells increased in the intestinal tissue following NP administration. Orally administered NPs led to low intestinal uptake of NPs and an increase in immune cells in the small and large intestine, suggesting that oral exposure to NPs during early life may lead to irritation or a low-grade inflammation. The long-term impact of increased immune cells in the intestinal tract during early life is unknown.
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Affiliation(s)
- Ninell P. Mortensen
- RTI International, 3040 E Cornwallis Road, Research Triangle Park, NC 27709, USA; (M.M.C.); (R.W.S.); (S.L.W.); (P.R.P.); (F.X.W.); (T.R.F.)
| | - Maria Moreno Caffaro
- RTI International, 3040 E Cornwallis Road, Research Triangle Park, NC 27709, USA; (M.M.C.); (R.W.S.); (S.L.W.); (P.R.P.); (F.X.W.); (T.R.F.)
| | - Shyam Aravamudhan
- Joint School of Nanoscience and Nanoengineering, 2907 East Gate City Blvd., Greensboro, NC 27401, USA; (S.A.); (L.B.); (S.P.)
| | - Lakshmi Beeravalli
- Joint School of Nanoscience and Nanoengineering, 2907 East Gate City Blvd., Greensboro, NC 27401, USA; (S.A.); (L.B.); (S.P.)
| | - Sharmista Prattipati
- Joint School of Nanoscience and Nanoengineering, 2907 East Gate City Blvd., Greensboro, NC 27401, USA; (S.A.); (L.B.); (S.P.)
| | - Rodney W. Snyder
- RTI International, 3040 E Cornwallis Road, Research Triangle Park, NC 27709, USA; (M.M.C.); (R.W.S.); (S.L.W.); (P.R.P.); (F.X.W.); (T.R.F.)
| | - Scott L. Watson
- RTI International, 3040 E Cornwallis Road, Research Triangle Park, NC 27709, USA; (M.M.C.); (R.W.S.); (S.L.W.); (P.R.P.); (F.X.W.); (T.R.F.)
| | - Purvi R. Patel
- RTI International, 3040 E Cornwallis Road, Research Triangle Park, NC 27709, USA; (M.M.C.); (R.W.S.); (S.L.W.); (P.R.P.); (F.X.W.); (T.R.F.)
| | - Frank X. Weber
- RTI International, 3040 E Cornwallis Road, Research Triangle Park, NC 27709, USA; (M.M.C.); (R.W.S.); (S.L.W.); (P.R.P.); (F.X.W.); (T.R.F.)
| | - Stephanie A. Montgomery
- Department of Pathology and Laboratory Medicine, The University of North Carolina at Chapel Hill, Chapel Hill, NC 27599, USA;
| | - Susan J. Sumner
- UNC Nutrition Research Institute, The University of North Carolina at Chapel Hill, 500 Laureate Way, Kannapolis, NC 28081, USA;
| | - Timothy R. Fennell
- RTI International, 3040 E Cornwallis Road, Research Triangle Park, NC 27709, USA; (M.M.C.); (R.W.S.); (S.L.W.); (P.R.P.); (F.X.W.); (T.R.F.)
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27
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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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28
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Ranganathan S, Vasikaran EM, Elumalai A, Moses JA, Anandharamakrishnan C. Gastric emptying pattern and disintegration kinetics of cooked rice in a 3D printed in vitro dynamic digestion model ARK®. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2020-0159] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Abstract
Abstract
Understanding the gastric digestion process is essential for evaluating the bioaccessibility of nutrients from food matrices. The objective of this study was to investigate the kinetics of disintegration and gastric emptying patterns in a 3D printed stomach (ARK®) with white rice as the study sample. Modified power exponential model was used to fit the gastric retention data and the average t
1/2 and t
lag values of the solid fractions were found to be 109.22 ± 4.20 and 84.16 ± 5.72 min, respectively. During the disintegration process, the weight percentage of medium size particles (∼0.35 mm) was found to be higher at 30 and 60 min. Moreover, there was a sharp decrease in the percentage of fine particles (<0.125 mm) at 90 and 120 min. The ARK® could effectively mimic the physiochemical process of the human stomach, providing promising insights for future studies on the development of novel and functional food products.
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Affiliation(s)
- Saranya Ranganathan
- Computational Modeling and Nanoscale Processing Unit , Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India , Pudukkottai Road , Thanjavur 613005 , Tamil Nadu , India
| | - Evanjalin Monica Vasikaran
- Computational Modeling and Nanoscale Processing Unit , Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India , Pudukkottai Road , Thanjavur 613005 , Tamil Nadu , India
| | - Arunkumar Elumalai
- Computational Modeling and Nanoscale Processing Unit , Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India , Pudukkottai Road , Thanjavur 613005 , Tamil Nadu , India
| | - Jeyan A. Moses
- Computational Modeling and Nanoscale Processing Unit , Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India , Pudukkottai Road , Thanjavur 613005 , Tamil Nadu , India
| | - Chinnaswamy Anandharamakrishnan
- Computational Modeling and Nanoscale Processing Unit , Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India , Pudukkottai Road , Thanjavur 613005 , Tamil Nadu , India
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29
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The role of circular folds in mixing intensification in the small intestine: A numerical study. Chem Eng Sci 2021. [DOI: 10.1016/j.ces.2020.116079] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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30
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Iqbal S, Wu P, Kirk TV, Chen XD. Amylose content modulates maize starch hydrolysis, rheology, and microstructure during simulated gastrointestinal digestion. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106171] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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31
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Comments on "A comparison of different physical stomach models and an analysis of shear stresses and strains in these system" by Zhong and Langrish (2020). Food Res Int 2020; 137:109429. [PMID: 33233111 DOI: 10.1016/j.foodres.2020.109429] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2020] [Accepted: 06/07/2020] [Indexed: 11/22/2022]
Abstract
Understanding of the fate of foods or specific nutrient(s) during digestion within the different compartments of the gastrointestinal (GI) tract is important for making healthier food products and formulate appropriate dietary advice. In vitro GI models have been extensively employed for digestion-related studies in recent years because they can overcome many of the difficulties associated with human or animal studies as the latter are not always technically, financially and ethically feasible. The origins, mechanisms, advantages/disadvantages and applications of typical in vitro physical stomach models have been summarized and compared in many review papers. These will contribute to the design and construction of more advanced and physiologically-relevant in vitro GI models. The letter to the editor comments on a recently published review paper aiming to clarify some inaccurate descriptions of the rat and human stomach systems in terms of the mechanisms of gastric peristalsis and the materials of construction for the stomach models.
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32
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Effects of single- and tri-frequency ultrasound on self-assembly and characterizations of bionic dynamic rat stomach digestion of pepsin-soluble collagen from chicken leg skin. Food Res Int 2020; 137:109710. [PMID: 33233284 DOI: 10.1016/j.foodres.2020.109710] [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] [Received: 05/10/2020] [Revised: 09/09/2020] [Accepted: 09/14/2020] [Indexed: 12/27/2022]
Abstract
Chicken feet, aplenty by-products in the chicken industry, are rich in collagen and contain abundant amino acids so that it can be used as an important source for the collagen market. Pepsin-soluble collagen (PSC) was extracted from chicken leg skin and explored the effects of single- and tri-frequency ultrasound on the self-assembly and vitro digestion characteristics. By the diverging and tri-frequency ultrasound reactor, PSC was treated with 20 kHz/270w (C20H5m), 40 kHz/270w (C40H5m), 60 kHz/270w (C60H5m), 20/40/60 kHz/90w × 3 (CtH5m) for 5 min. Results showed that ultrasound could accelerate the process of collagen self-assembly, and 60 kHz/270w was the fastest. Microfiber diameters of C60H5m were 65-89 nm, which was significantly lower than the control without ultrasound (80-161 nm). The digestion results indicated polypeptides with relative molecular weights founded in the range 200-5000 Da were exceeded 85%. The final digested product had the highest content of oligopeptide, consistent rheological properties, and elastic behavior. The cavitation and mechanical of ultrasound have effects on the self-assembly process and collagen gel structure and digestion characteristics, which is of great significance for the development of the chicken industry and collagen market.
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33
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Wu P, Chen XD. On designing biomimic in vitro human and animal digestion track models: ideas, current and future devices. Curr Opin Food Sci 2020. [DOI: 10.1016/j.cofs.2019.12.004] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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34
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Sethupathy P, Sivakamasundari SK, Moses JA, Anandharamakrishnan C. Effect of varietal differences on the oral processing behavior and bolus properties of cooked rice. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2020-0097] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Abstract
Abstract
This research explored the impact of in-vivo oral processing on the bolus properties of three rice varieties [white ponni (WP), mappillai samba (MS), and basmati (B)] that were selected based on variations in the amylose content. The amylose and dry matter content of the WP, MS, and B were 4.67, 7.48, and 13.8(%) and 69.57, 60.09, and 70.47(%), respectively. Mastication features (bite-size, chewing time, and chew cycles), bolus properties (particle size distribution, bolus moisture content, rheology, and starch hydrolysis), time-dependent bolus features (rate of incorporation of saliva and saliva content) and, temporal dominance of sensation (TDS) of cooked rice were studied. Results confirmed the significance of oral processing on various bolus characteristics. Moreover, a pronounced correlation between the morphology of rice varieties and mastication features was observed. The structure and textural characteristics of the different rice varieties (MS, WP, B) showed considerable effects on the consumption time (25.7 s, 22.2 s, 17.8 s) and chewing cycles (34, 31, 23). Rate of saliva incorporation was relatively lesser for MS as compared with WP and B. Solid loss followed the trends WP > MS > B. The total starch content of cooked rice boluseswas WP (82.69 ± 0.01%), MS (79.49 ± 0.01%), and B (71.74 ± 0.01%). Further, texture – TDS and flavor – TDS of all varieties were found to be strongly dependent on textural attributes, composition, and oro-sensory perception. This study provides a significant understanding of the oral processing behavior of rice and its bolus, considering the effect of variations in amylose content, texture, and morphology.
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Affiliation(s)
- Priyanka Sethupathy
- Computational Modeling and Nanoscale Processing Unit , Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India , Thanjavur , 613005, Tamil Nadu , India
| | - S. K. Sivakamasundari
- Computational Modeling and Nanoscale Processing Unit , Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India , Thanjavur , 613005, Tamil Nadu , India
| | - Jeyan. A. Moses
- Computational Modeling and Nanoscale Processing Unit , Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India , Thanjavur , 613005, Tamil Nadu , India
| | - Chinnaswamy Anandharamakrishnan
- Computational Modeling and Nanoscale Processing Unit , Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India , Thanjavur , 613005, Tamil Nadu , India
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35
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A comparison of different physical stomach models and an analysis of shear stresses and strains in these system. Food Res Int 2020; 135:109296. [DOI: 10.1016/j.foodres.2020.109296] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2020] [Revised: 04/21/2020] [Accepted: 05/04/2020] [Indexed: 01/28/2023]
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36
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Wu P, Chen XD. Further comments on "A comparison of different physical stomach models and an analysis of shear stresses and strains in these system" by Zhong and Langrish (2020). Food Res Int 2020; 136:109542. [PMID: 32846597 DOI: 10.1016/j.foodres.2020.109542] [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: 07/09/2020] [Accepted: 07/09/2020] [Indexed: 12/01/2022]
Abstract
Recently, Zhong and Langrish (2020a) presented an excellent review on typical in vitro physical stomach models reported in literature with an emphasis on their structures, materials, peristalsis, shear stress, pros and cons. We read it with great interest and provided further information (Wu & Chen, 2020) on our home-made rat and human stomach systems which were discussed in the review. Zhong and Langrish (2020b) followed up with a response letter to our note providing their observations on the matters. The current letter hopefully provides a sufficient response to their comments. It is believed through this back-and-forth process, the issues of uncertainty are nicely clarified for interested readers.
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Affiliation(s)
- Peng Wu
- School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Material Science, Soochow University, Suzhou 215123, Jiangsu Province, China
| | - Xiao Dong Chen
- School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Material Science, Soochow University, Suzhou 215123, Jiangsu Province, China.
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37
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Liu W, Jin Y, Wilde PJ, Hou Y, Wang Y, Han J. Mechanisms, physiology, and recent research progress of gastric emptying. Crit Rev Food Sci Nutr 2020; 61:2742-2755. [DOI: 10.1080/10408398.2020.1784841] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Weilin Liu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Yangyi Jin
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Peter J. Wilde
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
- Food Innovation and Health Programme, Quadram Institute Bioscience, Norwich Research Park, Norwich, UK
| | - Yingying Hou
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Yanping Wang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Jianzhong Han
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
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38
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Effects of slight milling combined with cellulase enzymatic treatment on the textural and nutritional properties of brown rice noodles. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109520] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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39
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Li C, Yu W, Wu P, Chen XD. Current in vitro digestion systems for understanding food digestion in human upper gastrointestinal tract. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2019.12.015] [Citation(s) in RCA: 61] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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40
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Somaratne G, Ferrua MJ, Ye A, Nau F, Floury J, Dupont D, Singh J. Food material properties as determining factors in nutrient release during human gastric digestion: a review. Crit Rev Food Sci Nutr 2020; 60:3753-3769. [PMID: 31957483 DOI: 10.1080/10408398.2019.1707770] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
The fundamental mechanisms of nutrient release from solid foods during gastric digestion consists of multiple elementary processes. These include the diffusion of gastric juice into the food matrix and its simultaneous enzymatic degradation and mechanical breakdown by the peristaltic activity of the stomach. Understanding the relative role of these key processes, in association with the composition and structure of foods, is of paramount importance for the design and manufacture of novel foods possessing specific target behavior within the body. This review covers the past and current literature with respect to the in-stomach processes leading to physical and biochemical disintegration of solid foods and release of nutrients. The review outlines recent progress in experimental and modeling methods used for studying food disintegration mechanisms and concludes with a discussion on potential future research directions in this field. Information from pharmaceutical science-based modeling approaches describing nutrient release kinetics as a result of food disintegration in the gastric environment is also reviewed. Future research aimed at understanding gastric digestion is important not only for setting design principles for novel food design but also for understanding mechanisms underpinning dietary guidelines to consume wholesome foods.
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Affiliation(s)
- Geeshani Somaratne
- Riddet Institute, Massey University, Palmerston North, New Zealand.,School of food and Advanced Technology, Massey University, Palmerston North, New Zealand
| | - Maria J Ferrua
- Riddet Institute, Massey University, Palmerston North, New Zealand.,Fonterra Research and Development Centre, Palmerston North, New Zealand
| | - Aiqian Ye
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | | | | | | | - Jaspreet Singh
- Riddet Institute, Massey University, Palmerston North, New Zealand.,School of food and Advanced Technology, Massey University, Palmerston North, New Zealand
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41
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Insight into the characterization and digestion of lotus seed starch-tea polyphenol complexes prepared under high hydrostatic pressure. Food Chem 2019; 297:124992. [DOI: 10.1016/j.foodchem.2019.124992] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2019] [Revised: 06/06/2019] [Accepted: 06/10/2019] [Indexed: 12/20/2022]
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42
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Chen J, Chen Q, Xie C, Ahmad W, Jiang L, Zhao L. Effects of simulated gastric and intestinal digestion on chitooligosaccharides in two
in vitro
models. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14337] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Jiayi Chen
- State Key Laboratory of Bioreactor Engineering, R&D Center of Separation and Extraction Technology in Fermentation Industry East China University of Science and Technology Shanghai 200237 China
| | - Qiming Chen
- State Key Laboratory of Bioreactor Engineering, R&D Center of Separation and Extraction Technology in Fermentation Industry East China University of Science and Technology Shanghai 200237 China
| | - Chuanqi Xie
- State Key Laboratory of Bioreactor Engineering, R&D Center of Separation and Extraction Technology in Fermentation Industry East China University of Science and Technology Shanghai 200237 China
| | - Waheed Ahmad
- State Key Laboratory of Bioreactor Engineering, R&D Center of Separation and Extraction Technology in Fermentation Industry East China University of Science and Technology Shanghai 200237 China
| | - Lihua Jiang
- State Key Laboratory of Bioreactor Engineering, R&D Center of Separation and Extraction Technology in Fermentation Industry East China University of Science and Technology Shanghai 200237 China
| | - Liming Zhao
- State Key Laboratory of Bioreactor Engineering, R&D Center of Separation and Extraction Technology in Fermentation Industry East China University of Science and Technology Shanghai 200237 China
- Shanghai Collaborative Innovation Center for Biomanufacturing Technology (SCICBT) Shanghai 200237 China
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43
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Saleh ASM, Wang P, Wang N, Yang L, Xiao Z. Brown Rice Versus White Rice: Nutritional Quality, Potential Health Benefits, Development of Food Products, and Preservation Technologies. Compr Rev Food Sci Food Saf 2019; 18:1070-1096. [DOI: 10.1111/1541-4337.12449] [Citation(s) in RCA: 87] [Impact Index Per Article: 17.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2018] [Revised: 03/05/2019] [Accepted: 03/22/2019] [Indexed: 12/12/2022]
Affiliation(s)
- Ahmed S. M. Saleh
- College of Grain Science and TechnologyShenyang Normal Univ. Shenyang 110034 Liaoning China
- Dept. of Food Science and Technology, Faculty of AgricultureAssiut Univ. Assiut 71526 Egypt
| | - Peng Wang
- College of Grain Science and TechnologyShenyang Normal Univ. Shenyang 110034 Liaoning China
| | - Na Wang
- College of Grain Science and TechnologyShenyang Normal Univ. Shenyang 110034 Liaoning China
| | - Liu Yang
- College of Grain Science and TechnologyShenyang Normal Univ. Shenyang 110034 Liaoning China
| | - Zhigang Xiao
- College of Grain Science and TechnologyShenyang Normal Univ. Shenyang 110034 Liaoning China
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44
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Zhao B, Wang B, Zheng B, Chen L, Guo Z. Effects and mechanism of high-pressure homogenization on the characterization and digestion behavior of lotus seed starch–green tea polyphenol complexes. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.04.016] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022] Open
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45
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Zhao B, Sun S, Lin H, Chen L, Qin S, Wu W, Zheng B, Guo Z. Physicochemical properties and digestion of the lotus seed starch-green tea polyphenol complex under ultrasound-microwave synergistic interaction. ULTRASONICS SONOCHEMISTRY 2019; 52:50-61. [PMID: 30528211 DOI: 10.1016/j.ultsonch.2018.11.001] [Citation(s) in RCA: 86] [Impact Index Per Article: 17.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/23/2018] [Revised: 10/11/2018] [Accepted: 11/01/2018] [Indexed: 06/09/2023]
Abstract
Complex starch is gaining research attention due to its unique physicochemical and functional properties. Lotus seed starch (LS) suspensions (6.7%, w/v) with added green tea polyphenols (GTPs) (10%, w/w) were subjected to ultrasound (200-1000 W)-microwave (150-225 W) (UM) treatment for 15 min. The effects of UM treatment on the physicochemical properties of the LS-GTP system were investigated and exceeded that of microwave or ultrasound alone. The properties (morphology, X-ray diffraction pattern and so on) were affected by GTPs to various extents, depending on ultrasonic power. These influences may be explained by the non-covalent interactions between GTPs and LS. V-type LS-GTP inclusion complex and non-inclusive complex formation were observed. Their morphology and the distribution of GTPs molecules within them were estimated using scanning electron microscopy and confocal laser scanning microscopy. Furthermore, the digestion of LS-GTP complex was investigated by a dynamic in vitro rat stomach-duodenum (DIVRSD) model, lower digestion efficiency of LS has been achieved and the residues showed gradual improvement in morphology. These all experimental results do provide new insight into the complex starch production.
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Affiliation(s)
- Beibei Zhao
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Siwei Sun
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Hong Lin
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Liding Chen
- College of Life Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Si Qin
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Weiguo Wu
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Baodong Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Zebin Guo
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
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46
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Wu W, Qiu J, Wang A, Li Z. Impact of whole cereals and processing on type 2 diabetes mellitus: a review. Crit Rev Food Sci Nutr 2019; 60:1447-1474. [DOI: 10.1080/10408398.2019.1574708] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Weijing Wu
- College of Food Science and Nutritional Engineering, China Agricultural University, Haidian, Beijing, China
- Laboratory of nutrition and food safety, Xiamen Medical College, Xiamen, Fujian, China
| | - Ju Qiu
- Ministry of Agriculture, Institute of Food and Nutrition Development, Haidian, Beijing, China
| | - Aili Wang
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University (Virginia Tech), Blacksburg, Virginia, USA
| | - Zaigui Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Haidian, Beijing, China
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47
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Guo Z, Zhao B, Chen L, Zheng B. Physicochemical Properties and Digestion of Lotus Seed Starch under High-Pressure Homogenization. Nutrients 2019; 11:nu11020371. [PMID: 30754686 PMCID: PMC6412774 DOI: 10.3390/nu11020371] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2018] [Revised: 01/31/2019] [Accepted: 02/04/2019] [Indexed: 01/23/2023] Open
Abstract
Lotus seed starch (LS), dispersed (3%, w/v) in deionized water was homogenized (0–180 MPa) with high-pressure homogenization (HPH) for 15 min. The effects of HPH treatment on the physicochemical properties of the starch system were investigated. The properties were affected by HPH to various extents, depending on the pressure. These influences can be explained by the destruction of the crystalline and amorphous regions of pressurized LS. The short-range order of LS was reduced by HPH and starch structure C-type was transformed into B-type, exhibiting lower transition temperatures and enthalpy. The LS absorbed a great deal of water under HPH and rapidly swelled, resulting in increased swelling power, solubility and size distribution. It then showed “broken porcelain-like” morphology with reduced pasting properties. Digestion of pressurized LS complex investigated by a dynamic in vitro rat stomach–duodenum model showed higher digestion efficiency and the residues exhibited gradual damage in morphology.
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Affiliation(s)
- Zebin Guo
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Beibei Zhao
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Liding Chen
- College of life Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Baodong Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
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48
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Wang J, Wu P, Liu M, Liao Z, Wang Y, Dong Z, Chen XD. An advanced near real dynamicin vitrohuman stomach system to study gastric digestion and emptying of beef stew and cooked rice. Food Funct 2019; 10:2914-2925. [DOI: 10.1039/c8fo02586j] [Citation(s) in RCA: 50] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
A near real dynamicin vitrohuman stomach (new DIVHS) system has recently been advanced in this study, based on the previous rope-drivenin vitrohuman stomach model (RD-IV-HSM).
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Affiliation(s)
- Jingjing Wang
- Suzhou Key Laboratory of Green Chemical Engineering
- School of Chemical and Environmental Engineering
- College of Chemistry
- Chemical Engineering and Materials Science
- Soochow University
| | - Peng Wu
- Suzhou Key Laboratory of Green Chemical Engineering
- School of Chemical and Environmental Engineering
- College of Chemistry
- Chemical Engineering and Materials Science
- Soochow University
| | - Minghui Liu
- Suzhou Key Laboratory of Green Chemical Engineering
- School of Chemical and Environmental Engineering
- College of Chemistry
- Chemical Engineering and Materials Science
- Soochow University
| | - Zhenkai Liao
- Xiao Dong Pro-health (Suzhou) Instrumentation Co. Ltd
- Suzhou 215123
- China
| | - Yong Wang
- Nutrition & Health Research Institute
- COFCO Corporation
- Beijing Key Laboratory of Nutrition & Health and Food Safety
- Beijing 102209
- China
| | - Zhizhong Dong
- Nutrition & Health Research Institute
- COFCO Corporation
- Beijing Key Laboratory of Nutrition & Health and Food Safety
- Beijing 102209
- China
| | - Xiao Dong Chen
- Suzhou Key Laboratory of Green Chemical Engineering
- School of Chemical and Environmental Engineering
- College of Chemistry
- Chemical Engineering and Materials Science
- Soochow University
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49
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Delaplace G, Gu Y, Liu M, Jeantet R, Xiao J, Chen XD. Homogenization of liquids inside a new soft elastic reactor: Revealing mixing behavior through dimensional analysis. Chem Eng Sci 2018. [DOI: 10.1016/j.ces.2018.08.023] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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50
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Li Y, Cheng X, Shi F, Wang L, Li Y, Chen Z. Effect of Solid-State Fermentation by Lactobacillus plantarum
on the Cooking Quality, Microstructure, and Physicochemical Properties of Brown Rice. STARCH-STARKE 2018. [DOI: 10.1002/star.201800160] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- Yongfu Li
- State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi 214122 P. R. China
- National Engineering Laboratory for Cereal Fermentation Technology; Jiangnan University; 1800 Lihu Avenue Wuxi 214122 P. R. China
- School of Food Science and Technology; Jiangnan University; Wuxi 214122 P. R. China
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang 330031 P. R. China
| | - Xin Cheng
- National Engineering Laboratory for Cereal Fermentation Technology; Jiangnan University; 1800 Lihu Avenue Wuxi 214122 P. R. China
- School of Food Science and Technology; Jiangnan University; Wuxi 214122 P. R. China
| | - Feng Shi
- State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi 214122 P. R. China
| | - Li Wang
- State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi 214122 P. R. China
- National Engineering Laboratory for Cereal Fermentation Technology; Jiangnan University; 1800 Lihu Avenue Wuxi 214122 P. R. China
- School of Food Science and Technology; Jiangnan University; Wuxi 214122 P. R. China
| | - Yanan Li
- National Engineering Laboratory for Cereal Fermentation Technology; Jiangnan University; 1800 Lihu Avenue Wuxi 214122 P. R. China
- School of Food Science and Technology; Jiangnan University; Wuxi 214122 P. R. China
| | - Zhengxing Chen
- State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi 214122 P. R. China
- National Engineering Laboratory for Cereal Fermentation Technology; Jiangnan University; 1800 Lihu Avenue Wuxi 214122 P. R. China
- School of Food Science and Technology; Jiangnan University; Wuxi 214122 P. R. China
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