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Lavoisier A, Chevalier S, Henry G, Ossemond J, Harel-Oger M, Garric G, Dupont D, Morzel M. Impact of age on the digestion of cream cheese formulated with opposite caseins to whey proteins ratios: An in vitro study. Food Res Int 2024; 190:114621. [PMID: 38945576 DOI: 10.1016/j.foodres.2024.114621] [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: 04/22/2024] [Revised: 06/06/2024] [Accepted: 06/06/2024] [Indexed: 07/02/2024]
Abstract
Ageing leads to changes in the functionality of the digestive tract but the effect of age on digestion and absorption of nutrients remains unclear. The objective of this study was to investigate in vitro the digestion of two high-protein dairy products similar to cream cheese (24 % w/w proteins, 20 % w/w lipids) with opposite casein to whey protein ratios, 80:20 (WP-20), and 20:80 (WP-80). The new static digestion model adapted to the general older adult population (≥65 y.) proposed by INFOGEST was used, as well as the standard version of the protocol. Kinetics of proteolysis and lipolysis were compared between both models for each product, in the gastric and intestinal phases of digestion. In both cream cheeses, the degree of protein hydrolysis (DH-P) was significantly lower for older adults than for young adults at the end of the gastric phase (-19 % for WP-20, and -44 % for WP-80), and at the end of the intestinal phase (-16 % for WP-20, and -20 % for WP-80). The degree of lipid hydrolysis (DH-L) was also significantly lower for older adults than for young adults at the end of the digestion for WP-20 (-30 %), but interestingly it was not the case for WP-80 (similar DH-L were measured). Free fatty acids were also released faster from WP-80 than from WP-20 in both digestion conditions: after 5 min of intestinal digestion DH-L was already ≈32 % for WP-80 against 14 % for WP-20. This was attributed to the opposite casein to whey protein ratios, leading to the formation of different gel structures resulting in different patterns of deconstruction in the gastrointestinal tract. This study highlights the fact that it is essential to carefully consider the composition, structure, and digestibility of foods to develop products adapted to the specific needs of the older adult population.
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Affiliation(s)
| | | | - Gwénaële Henry
- INRAE - UMR STLO, 85 rue de Saint Brieuc, Rennes, France
| | | | | | - Gilles Garric
- INRAE - UMR STLO, 85 rue de Saint Brieuc, Rennes, France
| | - Didier Dupont
- INRAE - UMR STLO, 85 rue de Saint Brieuc, Rennes, France
| | - Martine Morzel
- INRAE - UMR STLO, 85 rue de Saint Brieuc, Rennes, France
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Asensio-Grau A, Ferriz-Jordán M, Hervás D, Heredia A, García-Hernández J, Garriga M, Masip E, Carmen Collado M, Andrés A, Ribes-Koninckx C, Calvo-Lerma J. Faecal lipid profile as a new marker of fat maldigestion, malabsorption and microbiota. Pediatr Res 2024:10.1038/s41390-024-03209-0. [PMID: 38778229 DOI: 10.1038/s41390-024-03209-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 09/12/2023] [Revised: 03/21/2024] [Accepted: 03/28/2024] [Indexed: 05/25/2024]
Abstract
BACKGROUND Fat malabsorption in children with cystic fibrosis (CF) leads to poor nutritional status and altered colonic microbiota. This study aimed at establishing the faecal lipid profile in children with CF, and exploring associations between the faecal lipidome and microbiota. METHODS Cross-sectional observational study with children with CF and an age-matched control group. Faecal lipidome was analysed by UHLC-HRMS and microbiota profiling by 16S rRNA amplicon sequencing. RESULTS Among 234 identified lipid species, five lipidome clusters (LC) were obtained with significant differences in triacylglycerols (TG), diacylglycerols (DG), monoacylglycerols (MG) and fatty-acids (FA): LC1 subjects with good digestion and absorption: low TG and low MG and FA; LC2 good digestion and poor absorption: low TG and high MG and FA; LC3 Mild digestion and poor absorption: intermediate TG and high MG and FA; LC4 poor digestion and absorption: high TG and high MG and FA; LC5 outliers. Bacteroidota and Verrucomicrobiota decreased over LC1-LC4, while Proteobacteria increased. Nutritional status indicators were significantly higher in LC1 and decreased over LC2-LC4. CONCLUSION Assessing faecal lipidome may be relevant to determine how dietary lipids are digested and absorbed. This new evidence might be a method to support targeted nutritional interventions towards reverting fat maldigestion or malabsorption. IMPACT Lipidomic analysis enabled the identification of the lipid species related to maldigestion (triglycerides) or malabsorption (monoglycerides and fatty acids). Children with cystic fibrosis can be grouped depending on the faecal lipidome profile related to dietary fat maldigestion or malabsorption. The lipidome profile in faeces is related to the composition of microbiota and nutritional status indicators.
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Affiliation(s)
- Andrea Asensio-Grau
- Institute of Food Engineering (FoodUPV). Polytechnic University of València, 46022, València, Spain
- Joint Research Unit NutriCuraPDig, València, Spain
| | - Miguel Ferriz-Jordán
- Institute of Food Engineering (FoodUPV). Polytechnic University of València, 46022, València, Spain
| | - David Hervás
- Department of Statistics (EIO). Polytechnic University of València, 46022, València, Spain
| | - Ana Heredia
- Institute of Food Engineering (FoodUPV). Polytechnic University of València, 46022, València, Spain
- Joint Research Unit NutriCuraPDig, València, Spain
| | - Jorge García-Hernández
- Centre for Advanced Microbiology (CAMA). Polytechnic University of València, 46022, València, Spain
| | - María Garriga
- University Hospital Ramón y Cajal, 28034, Madrid, Spain
| | - Etna Masip
- Health Research Institute La Fe, 46026, València, Spain
| | - M Carmen Collado
- Institute of Agrochemistry and Food Technology. Spanish National Research Council (IATA-CSIC), 46980, València, Spain
| | - Ana Andrés
- Institute of Food Engineering (FoodUPV). Polytechnic University of València, 46022, València, Spain
- Joint Research Unit NutriCuraPDig, València, Spain
| | - Carmen Ribes-Koninckx
- Joint Research Unit NutriCuraPDig, València, Spain
- Health Research Institute La Fe, 46026, València, Spain
| | - Joaquim Calvo-Lerma
- Institute of Food Engineering (FoodUPV). Polytechnic University of València, 46022, València, Spain.
- Joint Research Unit NutriCuraPDig, València, Spain.
- Faculty of Pharmacy and Food Science. University of Valencia, Avda. Vicent Andrés Estellés s/n, Burjassot, 46100, València, Spain.
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3
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Okuro PK, Viau M, Marze S, Laurent S, Cunha RL, Berton-Carabin C, Meynier A. In vitro digestion of high-lipid emulsions: towards a critical interpretation of lipolysis. Food Funct 2023; 14:10868-10881. [PMID: 37987232 DOI: 10.1039/d3fo03816e] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2023]
Abstract
Investigating the gastrointestinal fate of food emulsions is critical to unveil their nutritional relevance. To this end, the protocol standardized by COST INFOGEST 2.0 is meaningful for guiding in vitro digestion experiments. In contrast with studies addressing emulsions with low dispersed phase volume fraction (φ 0.05-0.1), we presently raise some points for a proper interpretation of the digestibility of emulsions with high lipid content using the pH-stat method. Oil-in-water high internal phase emulsions (HIPEs) were submitted to gastric pre-lipolysis with the addition of rabbit gastric lipase (RGE). Commercial mayonnaise (φ 0.76) was systematically diluted (φ 0.025, 0.05, 0.1, 0.15, 0.25, 0.4, and 0.76) to cover a wide range of enzyme-to-lipid ratios (8.5-0.3 U per µmol for RGE and 565.1-18.6 U per µmol for pancreatin, in the gastric and intestinal phases, respectively). Lipolysis was tracked either by fatty acid titration (NaOH titration) or completed by analysis of lipid classes and fatty acid composition. Gastric lipase resulted in substantial lipid hydrolysis, reaching 20 wt% at low lipid fractions (φ 0.025 and 0.05). Likewise, the kinetics and extent of lipolysis during intestinal digestion were modulated by the enzyme-to-substrate ratio. A logarithmic relationship between lipid hydrolysis and lipid concentration was observed, with a very limited extent at the highest lipid content (φ 0.76). A holistic interpretation relying on FFA titration and further evaluation of all lipolytic products appears of great relevance to capture the complexity of the effects involved. Overall, this work contributes to rationally and critically evaluating the outcomes of static in vitro experiments of lipid digestion.
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Affiliation(s)
- Paula K Okuro
- INRAE, UR BIA, F-44316, Nantes, France.
- Department of Food Technology and Engineering, School of Food Engineering, University of Campinas, 13083-862, Campinas, Brazil
| | | | | | | | - Rosiane L Cunha
- Department of Food Technology and Engineering, School of Food Engineering, University of Campinas, 13083-862, Campinas, Brazil
| | - Claire Berton-Carabin
- INRAE, UR BIA, F-44316, Nantes, France.
- Laboratory of Food Process Engineering, Wageningen University & Research, 6700 AA, Wageningen, The Netherlands
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Yuniarti N, Yulizar Y. Chitosan Nanoparticles Modified by Anredera cordifolia (Ten.) Steenis Leaf Extract for Enhancement of Azithromycin Encapsulation Efficiency and Loading Capacity: In vitro Drug Release Study. J Pharm Sci 2023; 112:3164-3174. [PMID: 37506767 DOI: 10.1016/j.xphs.2023.07.021] [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: 05/01/2023] [Revised: 07/20/2023] [Accepted: 07/21/2023] [Indexed: 07/30/2023]
Abstract
The encapsulation efficiency and the loading capacity of azithromycin (AZI) were succesfully enhanced by modifying chitosan nanoparticle (NCh) with Anredera cordifolia leaf extract (ACLE), as demonstrated in this study. The prominent secondary metabolites in ACLE could establish a new chemical bonds with NCh's amino groups and partly improved the hydrophobicity of NCh, which leads to excellent AZI encapsulation efficiency and loading capacity of 95.24 ± 1.30% and 55.74 ± 1.03%, respectively. TEM characterization demonstrated that the AZI-loaded ACLE-NCh nanoparticles were uniformly distributed with a particle size of 24.6 ± 2.9 nm. According to the result of in vitro drug release studies, AZI-loaded ACLE-NCh releases 1.12 ± 0.33% at a pH of 1.6 for 2 h, 82.05 ± 2.26% at a pH of 6.8 for 6 h, and 93.44 ± 1.94% at a pH of 7.4 for 24 h. It is remarkable that the encapsulation activityu of AZI-loaded ACLE-NCh is more effective due to the better interaction between NCh and AZI resulting from the increased hydrophobicity of modified NCh. Moreover, this work provides novel findings on the significant contribution of NCh modified by plant extracts, which has the potential as a carrier for azithromycin.
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Affiliation(s)
- Nia Yuniarti
- The Indonesian Food and Drug Authority, Jakarta 10560, Indonesia
| | - Yoki Yulizar
- Department of Chemistry, Faculty of Mathematics and Natural Science, Universitas Indonesia, Depok 16424, Indonesia; The Indonesian Food and Drug Authority, Jakarta 10560, Indonesia.
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Chen C, Pan Y, Niu Y, Peng D, Huang W, Shen W, Jin W, Huang Q. Modulating interfacial structure and lipid digestion of natural Camellia oil body by roasting and boiling processes. Food Chem 2023; 402:134198. [DOI: 10.1016/j.foodchem.2022.134198] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 08/25/2022] [Accepted: 09/08/2022] [Indexed: 10/14/2022]
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Liu C, Guo Y, Cheng Y, Qian H. Bilosomes: a controlled delivery system for the sustained release of torularhodin during digestion in the small intestine both in vitro and in vivo. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.130055] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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7
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Iqbal S, Zhang P, Wu P, Yin Q, Hidayat K, Chen XD. Modulation of viscosity, microstructure and lipolysis of W/O emulsions by cellulose ethers during in vitro digestion in the dynamic and semi-dynamic gastrointestinal models. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107584] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Feng L, Ye W, Zhang K, Qu D, Liu W, Wu M, Han J. In vitro Digestion Characteristics of Hydrolyzed Infant Formula and Its Effects on the Growth and Development in Mice. Front Nutr 2022; 9:912207. [PMID: 35811942 PMCID: PMC9263559 DOI: 10.3389/fnut.2022.912207] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2022] [Accepted: 06/08/2022] [Indexed: 11/13/2022] Open
Abstract
Infant formula, an important food for babies, is convenient and nutritious, and hydrolyzed formulas have attracted much attention due to their non-allergicity. However, it is uncertain whether hydrolyzed formulars cause obesity and other side effects in infants. Herein, three infant formulas, standard (sIF), partially hydrolyzed (pHIF), and extensively hydrolyzed (eHIF), were analyzed in an in vitro gastrointestinal digestion model. With increasing degree of hydrolysis, the protein moleculars, and allergenicity of the proteins decreased and the long-chain polyunsaturated fatty acid content increased. Moreover, the digestion model solutions quickly digested the small fat globules and proteins in the hydrolyzed formula, allowing it to become electrostatically stable sooner. The eHIF-fed mice presented larger body sizes, and exhibited excellent exploratory and spatial memory abilities in the maze test. Based on villus height and crypt depth histological characterizations and amplicon sequencing, eHIF promoted mouse small intestine development and changed the gut microbiota composition, eventually favoring weight gain. The mouse spleen index showed that long-term infant formula consumption might be detrimental to immune system development, and the weight-bearing swimming test showed that eHIF could cause severe physical strength decline. Therefore, long-term consumption of infant formula, especially eHIF, may have both positive and negative effects on mouse growth and development, and our results might shed light on feeding formula to infants.
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Affiliation(s)
- Lifang Feng
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Wei Ye
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Kuo Zhang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Daofeng Qu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Weilin Liu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Min Wu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
- Ecology and Health Institute, Hangzhou Vocational and Technical College, Hangzhou, China
| | - Jianzhong Han
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
- *Correspondence: Jianzhong Han,
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Verkempinck S, Guevara-Zambrano J, Infantes-Garcia M, Naranjo M, Soliva-Fortuny R, Elez-Martínez P, Grauwet T. Gastric and small intestinal lipid digestion kinetics as affected by the gradual addition of lipases and bile salts. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101595] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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10
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Ariyanta HA, Chodijah S, Roji F, Kurnia A, Apriandanu DOB. The role of Andrographis paniculata L. modified nanochitosan for lamivudine encapsulation efficiency enhancement and in vitro drug release study. J Drug Deliv Sci Technol 2022. [DOI: 10.1016/j.jddst.2021.103016] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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11
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Xavier AAO, Mercadante AZ. A guide for the evaluation of in vitro bioaccessibility of carotenoids. Methods Enzymol 2022; 674:297-327. [DOI: 10.1016/bs.mie.2022.06.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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12
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Gallego M, Barat JM, Grau R, Talens P. Compositional, structural design and nutritional aspects of texture-modified foods for the elderly. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.12.008] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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13
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Carrasco-Correa EJ, Ruiz-Allica J, Rodríguez-Fernández JF, Miró M. Human artificial membranes in (bio)analytical science: Potential for in vitro prediction of intestinal absorption-A review. Trends Analyt Chem 2021. [DOI: 10.1016/j.trac.2021.116446] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Ahmed S, Ashraf F, Tariq M, Zaidi A. Aggrandizement of fermented cucumber through the action of autochthonous probiotic cum starter strains of Lactiplantibacillus plantarum and Pediococcus pentosaceus. ANN MICROBIOL 2021; 71:33. [PMID: 34483789 PMCID: PMC8406656 DOI: 10.1186/s13213-021-01645-5] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2021] [Accepted: 08/02/2021] [Indexed: 11/13/2022] Open
Abstract
Purpose Cucumber fermentation is traditionally done using lactic acid bacteria. The involvement of probiotic cultures in food fermentation guarantees enhanced organoleptic properties and protects food from spoilage. Methods Autochthonous lactic acid bacteria were isolated from spontaneously fermented cucumber and identified to species level. Only strains adjudged as safe for human consumption were examined for their technological and functional characteristics. Strain efficiency was based on maintaining high numbers of viable cells during simulated GIT conditions and fermentation, significant antioxidant activity, EPS production, nitrite degradation, and antimicrobial ability against Gram-positive and Gram-negative foodborne pathogens. Result Two strains, Lactiplantibacillus plantarum NPL 1258 and Pediococcus pentosaceus NPL 1264, showing a suite of promising functional and technological attributes, were selected as a mixed-species starter for carrying out a controlled lactic acid fermentations of a native cucumber variety. This consortium showed a faster lactic acid-based acidification with more viable cells, at 4% NaCl and 0.2% inulin (w/v) relative to its constituent strains when tested individually. Sensory evaluation rated the lactofermented cucumber acceptable based on texture, taste, aroma, and aftertaste. Conclusion The results suggest that the autochthonous LAB starter cultures can shorten the fermentation cycle and reduce pathogenic organism’ population, thus improving the shelf life and quality of fermented cucumber. The development of these new industrial starters would increase the competitiveness of production and open the country’s frontiers in the fermented vegetable market.
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Affiliation(s)
- Sadia Ahmed
- National Probiotic Laboratory, National Institute for Biotechnology and Genetic Engineering College (NIBGE-C), Faisalabad, 38000 Pakistan.,Pakistan Institute of Engineering and Applied Sciences (PIEAS), Nilore, Islamabad, 45650 Pakistan
| | - Fatima Ashraf
- National Probiotic Laboratory, National Institute for Biotechnology and Genetic Engineering College (NIBGE-C), Faisalabad, 38000 Pakistan
| | - Muhammad Tariq
- National Probiotic Laboratory, National Institute for Biotechnology and Genetic Engineering College (NIBGE-C), Faisalabad, 38000 Pakistan.,Pakistan Institute of Engineering and Applied Sciences (PIEAS), Nilore, Islamabad, 45650 Pakistan
| | - Arsalan Zaidi
- National Probiotic Laboratory, National Institute for Biotechnology and Genetic Engineering College (NIBGE-C), Faisalabad, 38000 Pakistan.,Pakistan Institute of Engineering and Applied Sciences (PIEAS), Nilore, Islamabad, 45650 Pakistan
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Colombo R, Ferron L, Frosi I, Papetti A. Advances in static in vitro digestion models after the COST action Infogest consensus protocol. Food Funct 2021; 12:7619-7636. [PMID: 34250533 DOI: 10.1039/d1fo01089a] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
In vitro digestion models are essential to predictively evaluate the bioaccessibility and bioactivity of food molecules or natural products. Dynamic models better simulate the gastrointestinal conditions as they reproduce similar physiological environments. Despite this, static methods, also known as biochemical methods, represent a simple and useful approach for the study of different types of molecules, with a broad applicability in the nutritional, pharmaceutical, and toxicological fields. In addition, static models can be validated, avoiding the disadvantage of a difficult reproducibility of dynamic in vitro systems and inter-individual variations of in vivo experiments. A crucial point in the standardization of static models was the COST Action Infogest in 2014, which elaborated an international consensus static digestion method to harmonize experimental conditions and has general guidelines, thus allowing the comparison of studies and data. The aim of our review is to underline the impact of the Infogest consensus method and the development and evolution of in vitro static methods in the following years, with a focus on food applications.
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Affiliation(s)
- Raffaella Colombo
- Department of Drug Sciences, University of Pavia, V.le Taramelli 12, 27100, Pavia, Italy.
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16
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Liu W, Luo X, Wang J, Li Y, Feng F, Zhao M. Digestive behavior of unemulsified triglycerides with different chain lengths: In vitro dynamic and static simulated digestion models. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112006] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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17
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Abstract
BACKGROUND Cystic fibrosis (CF) is an autosomal recessive, life-limiting, multisystem disease affecting over 70,000 individuals worldwide. Between 80% and 90% of people with CF suffer with pancreatic exocrine insufficiency, which if left untreated, leads to a poor nutritional status. Pancreatic enzyme replacement therapy (PERT) has been shown to be effective in improving nutritional status and subsequently associated with improved lung function. However, the timings of PERT administration in relation to a meal are subjective and not standardised, meaning that variations in the timing of PERT dosing persist. OBJECTIVES The primary objective of the review is to compare the efficacy (fat absorption) and effectiveness (nutritional status, lung function and quality of life) of different PERT dosing strategies in terms of timing of administration for treating dietary malabsorption in all individuals with CF. SEARCH METHODS We searched the Cochrane Cystic Fibrosis Trials Register, compiled from electronic database searches and handsearching of journals and conference abstract books. We also searched the reference lists of relevant articles and reviews. Date of last search: 24 June 2021. We also searched ongoing trials registers on 09 July 2021. SELECTION CRITERIA Randomised controlled trials (RCTs), including cross-over RCTs with a minimum washout period of two weeks, and quasi-RCTs of PERT dosing regimens in people (of any age) with CF. DATA COLLECTION AND ANALYSIS Two authors independently assessed and screened the studies identified from the searches. We planned to use GRADE to assess the certainty of evidence for our pre-specified critical outcomes, but we did not identify any eligible studies. MAIN RESULTS No studies met the eligibility criteria and therefore we did not include any in this review. The excluded studies were either cross-over in design (but lacking a sufficient washout period between treatments) or did not assess the timing of PERT. One study which was terminated early is awaiting assessment pending further information. AUTHORS' CONCLUSIONS We were unable to determine whether one dosing schedule for PERT is better than another since we identified no eligible RCTs. While the introduction of PERT to people with CF can improve their nutritional status, there are a limited number of studies which address this review question, and none met our eligibility criteria. Since malnutrition and adverse gastrointestinal symptoms remain a common feature in CF, the assessment of the relative performance of dosing schedules may provide evidence to improve outcomes in people with CF who are pancreatic insufficient. Further research is needed to fully evaluate the role of dosing schedules for PERT in fat absorption. Research should also establish reliable outcome measures and minimal clinically important differences. While RCTs with a cross-over design may have advantages over a parallel group design, an adequate washout period between intervention periods is essential.
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Affiliation(s)
- Christabella Ng
- Division of Child Health, Obstetrics & Gynaecology, School of Medicine, University of Nottingham, Nottingham, UK
| | - Giles Major
- Faculty of Medicine and Health Sciences, University of Nottingham, Nottingham, UK
| | - Alan R Smyth
- Division of Child Health, Obstetrics & Gynaecology, School of Medicine, University of Nottingham, Nottingham, UK
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18
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Lucas-González R, Pérez-Álvarez JÁ, Viuda-Martos M, Fernández-López J. Pork Liver Pâté Enriched with Persimmon Coproducts: Effect of In Vitro Gastrointestinal Digestion on Its Fatty Acid and Polyphenol Profile Stability. Nutrients 2021; 13:nu13041332. [PMID: 33920571 PMCID: PMC8073653 DOI: 10.3390/nu13041332] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2021] [Revised: 04/13/2021] [Accepted: 04/14/2021] [Indexed: 12/30/2022] Open
Abstract
Agrofood coproducts are used to enrich meat products to reduce harmful compounds and contribute to fiber and polyphenol enrichment. Pork liver pâtés with added persimmon coproducts (3 and 6%; PR-3 and PR-6, respectively) were developed. Therefore, the aim was to study the effect of their in vitro gastrointestinal digestion on: the free and bound polyphenol profile (HPLC) and their colon-available index; the lipid oxidation (TBARs); and the stability of the fatty acid profile (GC). Furthermore, the effect of lipolysis was investigated using two pancreatins with different lipase activity. Forty-two polyphenols were detected in persimmon flour, which were revealed as a good source of bound polyphenols in pâtés, especially gallic acid (164.3 µg/g d.w. in PR-3 and 631.8 µg/g d.w. in PR-6). After gastrointestinal digestion, the colon-available index in enriched pâté ranged from 88.73 to 195.78%. The different lipase activity in the intestinal phase caused significant differences in bound polyphenols' stability, contributing to increased lipid oxidation. The fatty acids profile in pâté samples was stable, and surprisingly their PUFA content was raised. In conclusion, rich fatty foods, such as pâté, are excellent vehicles to preserve bound polyphenols, which can reach the colon intact and be metabolized by the intestinal microbiome.
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Silva do Nascimento E, Anaya K, de Oliveira JMC, de Lacerda JTJG, Miller ME, Dias M, Mendes MA, de Azevedo Lima Pallone J, Weis Arns C, Juliano MA, Santi Gadelha T, Bertoldo Pacheco MT, de Almeida Gadelha CA. Identification of bioactive peptides released from in vitro gastrointestinal digestion of yam proteins (Dioscorea cayennensis). Food Res Int 2021; 143:110286. [PMID: 33992386 DOI: 10.1016/j.foodres.2021.110286] [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: 08/15/2020] [Revised: 02/26/2021] [Accepted: 02/27/2021] [Indexed: 12/16/2022]
Abstract
Bioactive peptides have been broadly studied for their contribution to human health. This study aimed to identify bioactive peptides generated by in vitro gastrointestinal digestion of yam proteins. Yam protein concentrate (YPC) was submitted to simulated digestion. Gastric phase hydrolysate (GPH) and total gastrointestinal phase hydrolysate (GIPH) had their peptides identified by nanoLC-ESI-MS/MS. Peptide sequences were subjected to a database-driven (BIOPEP) bioactivity search. In vitro tests included: Antioxidant activity, DNA damage protection, ACE-inhibitory activity and antibacterial activity against the bacteria Escherichia coli, Salmonella sp. and Lysteria monocytogenes. Simulated digestion generated small peptides (mostly MW < 3500 Da), several of them with potential bioactive sequences predicted in silico. In both GPH and GIPH biological activities were detected, although GIPH displayed stronger DNA damage protection and antibacterial activity against Escherichia coli. The digestion of yam proteins releases promising biologically active peptides which can contribute to the prevention of bacterial infection and chronic degenerative diseases, with beneficial effects to human health.
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Affiliation(s)
- Edilza Silva do Nascimento
- Department of Food Engineering, Post-Graduate Program in Food Science and Technology, Technology Center, Federal University of Paraiba, João Pessoa, PB, Brazil; Department of Molecular Biology, Laboratory of Structural Proteomics, Federal University of Paraíba, João Pessoa, PB, Brazil.
| | - Katya Anaya
- Faculty of Health Sciences of Trari, Federal University of Rio Grande do Norte, Santa Cruz, RN, Brazil.
| | - Julia Mariano Caju de Oliveira
- Department of Molecular Biology, Laboratory of Structural Proteomics, Federal University of Paraíba, João Pessoa, PB, Brazil.
| | | | - Michael Edward Miller
- Department of Genetics, Evolution and Bioagents, Institute of Biology, State University of Campinas, Campinas, SP, Brazil.
| | - Meriellen Dias
- Department of Chemical Engineering, University of São Paulo, São Paulo, SP, Brazil.
| | - Maria Anita Mendes
- Department of Chemical Engineering, University of São Paulo, São Paulo, SP, Brazil.
| | | | - Clarice Weis Arns
- Department of Genetics, Evolution and Bioagents, Institute of Biology, State University of Campinas, Campinas, SP, Brazil.
| | | | - Tatiane Santi Gadelha
- Department of Molecular Biology, Laboratory of Genetic Biochemistry and Radiology, Federal University of Paraíba, João Pessoa, PB, Brazil.
| | | | - Carlos Alberto de Almeida Gadelha
- Department of Food Engineering, Post-Graduate Program in Food Science and Technology, Technology Center, Federal University of Paraiba, João Pessoa, PB, Brazil; Department of Molecular Biology, Laboratory of Structural Proteomics, Federal University of Paraíba, João Pessoa, PB, Brazil.
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20
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Biological transformation of chlorophyll-rich spinach (Spinacia oleracea L.) extracts under in vitro gastrointestinal digestion and colonic fermentation. Food Res Int 2020; 139:109941. [PMID: 33509495 DOI: 10.1016/j.foodres.2020.109941] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2020] [Revised: 11/16/2020] [Accepted: 11/27/2020] [Indexed: 01/04/2023]
Abstract
Chlorophyll can be obtained from a variety of green vegetables. In this study, chlorophyll-rich spinach (Spinacia oleracea L.) extracts were subjected to early-life and adult-life gastrointestinal digestion and colonic fermentation in a murine model in vitro to investigate the biological transformation of the chlorophyll. Chlorophylls a and b were the main compounds present in the extracts. Furthermore, some other compounds were also confirmed, such as 151-hydroxy-lactone chlorophyll a, 132-hydroxy chlorophyll a, and 151-hydroxy-lactone chlorophyll b. Chlorophylls favored pheophytinization and oxidative reactions under in vitro early-life and adult-life gastrointestinal digestion, leading to the formation of pheophytin a, pheophytin b, 132-hydroxy pheophytin a, and 151-hydroxy-lactone pheophytin a. 16S rRNA gene sequencing conveyed that pheophytins modulated the gut microbiota composition during in vitro colonic fermentation. Notably, Blautia in the gut microbiota of 3-week-old mice (early life) and unclassified Lachnospiraceae in 8-week-old mice (adult life) were advantageous for transforming the pheophytins to pheophorbide a, pheophorbide b, 151-hydroxy-lactone pheophorbide a, and 132-hydroxy pheophorbide a, thereby demonstrating the loss of the phytol chain in the pheophytins. Meanwhile, total short-chain fatty acids, as well as acetic, propionic, and butyric acids, were increased by the process of microbial fermentation in the presence of pheophytins. Our study provides fundamental insight into the contribution of diverse gut microbiota functions toward the biological transformation of pheophytins.
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21
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Calvo-Lerma J, Boon M, Colombo C, de Koning B, Asseiceira I, Garriga M, Roca M, Claes I, Bulfamante A, Walet S, Pereira L, Ruperto M, Masip E, Asensio-Grau A, Giana A, Affourtit P, Heredia A, Vicente S, Andrés A, de Boeck K, Hulst J, Ribes-Koninckx C. Clinical evaluation of an evidence-based method based on food characteristics to adjust pancreatic enzyme supplements dose in cystic fibrosis. J Cyst Fibros 2020; 20:e33-e39. [PMID: 33279468 DOI: 10.1016/j.jcf.2020.11.016] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2020] [Revised: 11/18/2020] [Accepted: 11/20/2020] [Indexed: 12/12/2022]
Abstract
BACKGROUND Patients with cystic fibrosis (CF) and pancreatic insufficiency need pancreatic enzyme replacement therapy (PERT) for dietary lipids digestion. There is limited evidence for recommending the adequate PERT dose for every meal, and controlling steatorrhea remains a challenge. This study aimed to evaluate a new PERT dosing method supported by a self-management mobile-app. METHODS Children with CF recruited from 6 European centres were instructed to use the app, including an algorithm for optimal PERT dosing based on in vitro digestion studies for every type of food. At baseline, a 24h self-selected diet was registered in the app, and usual PERT doses were taken by the patient. After 1 month, the same diet was followed, but PERT doses were indicated by the app. Change in faecal fat and coefficient of fat absorption (CFA) were determined. RESULTS 58 patients (median age 8.1 years) participated. Baseline fat absorption was high: median CFA 96.9%, median 2.4g faecal fat). After intervention CFA did not significantly change, but range of PERT doses was reduced: interquartile ranges narrowing from 1447-3070 at baseline to 1783-2495 LU/g fat when using the app. Patients with a low baseline fat absorption (CFA<90%, n=12) experienced significant improvement in CFA after adhering to the recommended PERT dose (from 86.3 to 94.0%, p=0.031). CONCLUSION the use of a novel evidence-based PERT dosing method, based on in vitro fat digestion studies incorporating food characteristics, was effective in increasing CFA in patients with poor baseline fat absorption and could safely be implemented in clinical practice.
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Affiliation(s)
- Joaquim Calvo-Lerma
- Instituto de Investigación Sanitaria La Fe de Valencia. Cystic Fibrosis Unit. 46026 Valencia, Spain; Universitat Politècnica de València, Research Institute of Food Engineering for Development. 46022 Valencia, Spain.
| | - Mieke Boon
- Department of pediatrics, Center for Cystic Fibrosis, University Hospital Leuven. Leuven, Belgium
| | - Carla Colombo
- CF Center, Università degli Studi di Milano. Fondazione IRCCS Ca' Granda, Ospedale Maggiore Policlinico. 20122 Milan, Italy
| | - Barbara de Koning
- Department of Pediatrics, div of Gastro-Enterology and div of Respiratory Medicine and Allergology, Erasmus MC- Sophia Children's Hospital, University Hospital Rotterdam. Rotterdam, the Netherlands
| | - Inês Asseiceira
- Centro de Fibrose Quística, Hospital de Santa Maria, Lisboa. Lisbon, Portugal
| | - Maria Garriga
- Hospital Universitario Ramón y Cajal. Cystic Fibrosis Unit. 28034 Madrid, Spain
| | - Maria Roca
- Instituto de Investigación Sanitaria La Fe de Valencia. Cystic Fibrosis Unit. 46026 Valencia, Spain
| | - Ine Claes
- Department of pediatrics, Center for Cystic Fibrosis, University Hospital Leuven. Leuven, Belgium
| | - Anna Bulfamante
- CF Center, Università degli Studi di Milano. Fondazione IRCCS Ca' Granda, Ospedale Maggiore Policlinico. 20122 Milan, Italy
| | - Sylvia Walet
- Department of Pediatrics, div of Gastro-Enterology and div of Respiratory Medicine and Allergology, Erasmus MC- Sophia Children's Hospital, University Hospital Rotterdam. Rotterdam, the Netherlands
| | - Luisa Pereira
- Centro de Fibrose Quística, Hospital de Santa Maria, Lisboa. Lisbon, Portugal
| | - Mar Ruperto
- Hospital Universitario Ramón y Cajal. Cystic Fibrosis Unit. 28034 Madrid, Spain
| | - Etna Masip
- Instituto de Investigación Sanitaria La Fe de Valencia. Cystic Fibrosis Unit. 46026 Valencia, Spain
| | - Andrea Asensio-Grau
- Universitat Politècnica de València, Research Institute of Food Engineering for Development. 46022 Valencia, Spain
| | - Arianna Giana
- CF Center, Università degli Studi di Milano. Fondazione IRCCS Ca' Granda, Ospedale Maggiore Policlinico. 20122 Milan, Italy
| | - Philine Affourtit
- Department of Pediatrics, div of Gastro-Enterology and div of Respiratory Medicine and Allergology, Erasmus MC- Sophia Children's Hospital, University Hospital Rotterdam. Rotterdam, the Netherlands
| | - Ana Heredia
- Universitat Politècnica de València, Research Institute of Food Engineering for Development. 46022 Valencia, Spain
| | - Saioa Vicente
- Hospital Universitario Ramón y Cajal. Cystic Fibrosis Unit. 28034 Madrid, Spain
| | - Ana Andrés
- Universitat Politècnica de València, Research Institute of Food Engineering for Development. 46022 Valencia, Spain
| | - Kris de Boeck
- Department of pediatrics, Center for Cystic Fibrosis, University Hospital Leuven. Leuven, Belgium
| | - Jessie Hulst
- Department of Pediatrics, div of Gastro-Enterology and div of Respiratory Medicine and Allergology, Erasmus MC- Sophia Children's Hospital, University Hospital Rotterdam. Rotterdam, the Netherlands; Division of Gastroenterology, Hepatology and Nutrition, The Hospital for Sick Children, Toronto, Canada
| | - Carmen Ribes-Koninckx
- Instituto de Investigación Sanitaria La Fe de Valencia. Cystic Fibrosis Unit. 46026 Valencia, Spain
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Huang Z, Brennan CS, Mohan MS, Stipkovits L, Zheng H, Kulasiri D, Guan W, Zhao H, Liu J. Milk lipid
in vitro
digestibility in wheat, corn and rice starch hydrogels. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14607] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Affiliation(s)
- Zhiguang Huang
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture and Life Sciences Lincoln University P.O. Box 85084 Lincoln 7647 Christchurch New Zealand
- Riddet Research Institute Palmerston North 4442 New Zealand
| | - Charles S. Brennan
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture and Life Sciences Lincoln University P.O. Box 85084 Lincoln 7647 Christchurch New Zealand
- Riddet Research Institute Palmerston North 4442 New Zealand
- Tianjin Key Laboratory of Food and Biotechnology School of Biotechnology and Food Science Tianjin University of Commerce Tianjin 300134 China
| | - Maneesha S. Mohan
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture and Life Sciences Lincoln University P.O. Box 85084 Lincoln 7647 Christchurch New Zealand
| | - Letitia Stipkovits
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture and Life Sciences Lincoln University P.O. Box 85084 Lincoln 7647 Christchurch New Zealand
| | - Haotian Zheng
- Department of Food, Bioprocessing and Nutrition Sciences Southeast Dairy Foods Research Center Raleigh NC 27695 USA
| | - Don Kulasiri
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture and Life Sciences Lincoln University P.O. Box 85084 Lincoln 7647 Christchurch New Zealand
| | - Wenqiang Guan
- Tianjin Key Laboratory of Food and Biotechnology School of Biotechnology and Food Science Tianjin University of Commerce Tianjin 300134 China
| | - Hui Zhao
- Tianjin Key Laboratory of Food and Biotechnology School of Biotechnology and Food Science Tianjin University of Commerce Tianjin 300134 China
| | - Jianfu Liu
- Tianjin Key Laboratory of Food and Biotechnology School of Biotechnology and Food Science Tianjin University of Commerce Tianjin 300134 China
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23
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Asensio-Grau A, Calvo-Lerma J, Heredia A, Andrés A. In vitro digestion of salmon: Influence of processing and intestinal conditions on macronutrients digestibility. Food Chem 2020; 342:128387. [PMID: 33097324 DOI: 10.1016/j.foodchem.2020.128387] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2020] [Revised: 09/13/2020] [Accepted: 10/10/2020] [Indexed: 01/02/2023]
Abstract
Salmon is the main dietary source of omega-3 lipids and contains high-biological value protein. However, processing techniques could affect macronutrient digestibility. Also, altered intestinal conditions, particularly given in pancreatic insufficiency, could threaten digestibility. This study tested both hypotheses by subjecting raw, marinated and microwave-cooked salmon to static in vitro digestion under healthy (pH 7, bile concentration 10 mM) and altered (pH 6, bile 1 or 10 mM) intestinal conditions with different pancreatin concentrations. In the standard conditions, proteolysis was not affected by processing, but lipolysis decreased in marinated (46%) and raw salmon (57%) compared to the cooked matrix (67%). In altered conditions, proteolysis and lipolysis decreased to different extents depending on the treatment. Overall, processing affected proteolysis the most (f-ratio = 5.86), while intestinal conditions were the major determinants of lipolysis (f-ratio = 58.01). This study could set the ground to establish dietary recommendations of salmon for specific population groups.
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Affiliation(s)
- Andrea Asensio-Grau
- Instituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 València, Spain.
| | - Joaquim Calvo-Lerma
- Instituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 València, Spain
| | - Ana Heredia
- Instituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 València, Spain
| | - Ana Andrés
- Instituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 València, Spain
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24
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Impact of elderly gastrointestinal alterations on in vitro digestion of salmon, sardine, sea bass and hake: Proteolysis, lipolysis and bioaccessibility of calcium and vitamins. Food Chem 2020; 326:127024. [DOI: 10.1016/j.foodchem.2020.127024] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2020] [Revised: 05/05/2020] [Accepted: 05/07/2020] [Indexed: 12/20/2022]
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25
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Hempt C, Gontsarik M, Buerki-Thurnherr T, Hirsch C, Salentinig S. Nanostructure generation during milk digestion in presence of a cell culture model simulating the small intestine. J Colloid Interface Sci 2020; 574:430-440. [PMID: 32344233 DOI: 10.1016/j.jcis.2020.04.059] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2020] [Revised: 04/15/2020] [Accepted: 04/15/2020] [Indexed: 01/07/2023]
Abstract
HYPOTHESIS The development of advanced oral delivery systems for bioactive compounds requires the fundamental understanding of the digestion process within the gastrointestinal tract. Towards this goal, dynamic invitro digestion models, capable of characterising the molecular as well as colloidal aspects of food, together with their biological interactions with relevant invitro cell culture models, are essential. EXPERIMENTS In this study, we demonstrate a novel digestion model that combines flow-through time resolved small angle X-ray scattering (SAXS) with an invitro Caco-2/HT-29 cell co-culture model that also contained a mucus layer. This set-up allows the dynamic insitu characterisation of colloidal structures and their transport across a viable intestinal cell layer during simulated digestion. FINDINGS An integrated online SAXS - invitro cell co-culture model was developed and applied to study the digestion of nature's own emulsion, milk. The impact of the invitro cell culture on the digestion-triggered formation and evolution of highly ordered nanostructures in milk is demonstrated. Reported is also the crucial role of the mucus layer on top of the cell layer, protecting the cells from degradation by digestive juice components such as lipase. The novel model can open unique possibilities for the dynamic investigation of colloidal structure formation during lipid digestion and their effect on the uptake of bioactive molecules by the cells.
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Affiliation(s)
- Claudia Hempt
- Laboratory for Particles-Biology Interactions, Empa, Swiss Federal Laboratories for Materials Science and Technology, Lerchenfeldstrasse 5, 9014 St. Gallen, Switzerland; Department of Health Sciences and Technology, ETH Zürich, Zürich, Switzerland
| | - Mark Gontsarik
- Laboratory for Biointerfaces, Empa, Swiss Federal Laboratories for Materials Science and Technology, Lerchenfeldstrasse 5, 9014 St. Gallen, Switzerland
| | - Tina Buerki-Thurnherr
- Laboratory for Particles-Biology Interactions, Empa, Swiss Federal Laboratories for Materials Science and Technology, Lerchenfeldstrasse 5, 9014 St. Gallen, Switzerland
| | - Cordula Hirsch
- Laboratory for Particles-Biology Interactions, Empa, Swiss Federal Laboratories for Materials Science and Technology, Lerchenfeldstrasse 5, 9014 St. Gallen, Switzerland
| | - Stefan Salentinig
- Department of Chemistry, University of Fribourg, Chemin du Musée 9, 1700 Fribourg, Switzerland.
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26
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Impact of Processing and Intestinal Conditions on in Vitro Digestion of Chia ( Salvia hispanica) Seeds and Derivatives. Foods 2020; 9:foods9030290. [PMID: 32150813 PMCID: PMC7143566 DOI: 10.3390/foods9030290] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2020] [Revised: 02/24/2020] [Accepted: 03/01/2020] [Indexed: 02/07/2023] Open
Abstract
Chia seeds present with an excellent nutrient profile, including polyunsaturated fat, protein, fibre and bioactive compounds, which make them a potential food or ingredient to bring beneficial health effects. However, their tough structure could mean that these seeds remain hardly disrupted during digestion, thus preventing the release and digestibility of nutrients. In the present study, different chia products (seeds, whole flour, partially defatted flour and sprouts) were assessed in terms of proteolysis, lipolysis, calcium and polyphenols bioaccessibility and antioxidant activity. In vitro digestions were performed supporting standard intestinal (pH 7, bile salts concentration 10 mM) and altered (pH 6, bile salts concentration 1 mM) conditions. The altered conditions significantly reduced lipolysis, but not proteolysis. Regarding the food matrix, compared to the chia seeds, whole and partially defatted flour increased the hydrolysis of lipids and protein, relating to reduced particle size. Sprouting had an enhancing effect on proteolysis but prevented lipolysis. Calcium bioaccessibility dropped in all the samples in the two intestinal conditions. The digestion process led to increased polyphenols bioaccessibility in all the structures, but reduced antioxidant activity except in the milled structures. In conclusion, milling should be applied to chia seeds prior to consumption in cases where enhancing the potential uptake of macro and micronutrients is targeted, and sprouting is suitable to enhance protein digestibility and reduce lipolysis.
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