1
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Jo M, Qi J, Du Z, Li Y, Shi YC. Changes in the structure and enzyme binding of starches during in vitro enzymatic hydrolysis using mammalian mucosal enzyme mixtures. Carbohydr Polym 2024; 335:122070. [PMID: 38616092 DOI: 10.1016/j.carbpol.2024.122070] [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: 06/11/2023] [Revised: 03/12/2024] [Accepted: 03/15/2024] [Indexed: 04/16/2024]
Abstract
Starches are hydrolyzed into monosaccharides by mucosal α-glucosidases in the human small intestine. However, there are few studies assessing the direct digestion of starch by these enzymes. The objective of this study was to investigate the changes in the structure and enzyme binding of starches during in vitro hydrolysis by mammalian mucosal enzymes. Waxy maize (WMS), normal maize (NMS), high-amylose maize (HAMS), waxy potato (WPS), and normal potato (NPS) starches were examined. The order of the digestion rate was different compared with other studies using a mixture of pancreatic α-amylase and amyloglucosidase. NPS was digested more than other starches. WPS was more digestible than WMS. Hydrolyzed starch from NPS, NMS, WPS, WMS, and HAMS after 24 h was 66.4, 64.2, 61.7, 58.7, and 46.2 %, respectively. Notably, a significant change in the morphology, reduced crystallinity, and a decrease in the melting enthalpy of the three starches (NPS, NMS, and WPS) after 24 h of hydrolysis were confirmed by microscopy, X-ray diffraction, and differential scanning calorimetry, respectively. The bound enzyme fraction of NPS, NMS, and WPS increased as hydrolysis progressed. In contrast, HAMS was most resistant to hydrolysis by mucosal α-glucosidases in terms of digestibility, changes in morphology, crystallinity, and thermal properties.
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Affiliation(s)
- Myeongsu Jo
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA; Center for Food and Bioconvergence, Seoul National University, Gwanakgu, Seoul 08826, Republic of Korea
| | - Jing Qi
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
| | - Zhenjiao Du
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
| | - Yonghui Li
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
| | - Yong-Cheng Shi
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA.
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2
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Jo M, Shi YC. Unveiling the significance of gastric digestion in gastrointestinal fate of octenylsuccinylated starch-stabilized emulsions. Carbohydr Polym 2024; 333:121953. [PMID: 38494204 DOI: 10.1016/j.carbpol.2024.121953] [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: 12/26/2023] [Revised: 01/25/2024] [Accepted: 02/14/2024] [Indexed: 03/19/2024]
Abstract
The importance of gastric digestion in starch-based emulsion is often overshadowed compared to intestinal digestion, despite acknowledging the activity of salivary α-amylase in the stomach. This study aimed to address this gap by investigating the digestion of starch-based emulsions through orogastrointestinal digestion experiments. Our observations revealed the crucial role of salivary α-amylase, which hydrolyzed ∼8 %, ∼56 %, and ∼ 28 % of starch in emulsions stabilized by octenylsuccinylated maize starch (OMS-E), gelatinized OMS (GOMS-E), and retrograded OMS (ROMS-E), respectively, during the gastric phase. Consequently, ∼23 % of the oil in GOMS-E underwent lipolysis during this phase, whereas ∼13 and ∼ 6 % of the oil was lipolyzed in OMS-E and ROMS-E, respectively. These phenomena significantly influenced their small intestinal digestion and the bioaccessibility of encapsulated curcumin. Notably, GOMS-E exhibited ∼28 % lower curcumin bioaccessibility than that of curcumin encapsulated in OMS-E or ROMS-E. This difference was attributed to premature gastric digestion and subsequent encapsulant release in the case of GOMS-E. This understanding can be utilized to manipulate the delivery and digestion of starch-based emulsions. Importantly, our findings highlight the necessity of considering gastric amylolysis and lipolysis when investigating the gastrointestinal fate of starch-based emulsions.
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Affiliation(s)
- Myeongsu Jo
- Center for Food and Bioconvergence, Seoul National University, 1 Gwanakro, Gwanakgu, Seoul 08826, Republic of Korea.
| | - Yong-Cheng Shi
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
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3
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Torp Nielsen M, Roman L, Corredig M. In vitro gastric digestion of polysaccharides in mixed dispersions: Evaluating the contribution of human salivary α-amylase on starch molecular breakdown. Curr Res Food Sci 2024; 8:100759. [PMID: 38764978 PMCID: PMC11101712 DOI: 10.1016/j.crfs.2024.100759] [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: 02/14/2024] [Revised: 05/03/2024] [Accepted: 05/03/2024] [Indexed: 05/21/2024] Open
Abstract
The aim of this work was to investigate the impact of the addition of salivary α-amylase on starch hydrolysis in protein-containing dispersions during an in vitro digestion process. In vitro digestion provides useful insights on the fate of nutrients during gastro-intestinal transit in complex food matrices, an important aspect to consider when developing highly nutritious foods. Many foods contain polysaccharides, and as their disruption in the gastric stage is limited, salivary α-amylase is often neglected in in vitro studies. A reference study on the effect of salivary α-amylase using one of the most advanced and complex in vitro digestion models (INFOGEST) is, however, not available. Hence, this work reports the gastrointestinal breakdown of three mixed dispersions containing whey protein isolate with different polysaccharides: potato starch, pectin from citrus peel and maize starch. The latter was also studied after heating. No polysaccharide or salivary α-amylase-dependent effect on protein digestion was found, based on the free NH2 and SDS-PAGE. However, in the heat-treated samples, the addition of salivary α-amylase showed a significantly higher starch hydrolysis compared to the sample without α-amylase, due to the gelatinization of the starch granules, which improved the accessibility of the starch molecules to the enzyme. This work demonstrated that the presence of different types of polysaccharides does not affect protein digestion, but also it emphasizes the importance of considering the influence of processing on food structure and its digestibility, even in the simplest model systems.
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Affiliation(s)
- M. Torp Nielsen
- Aarhus University, Department of Food Science, CiFOOD Center for Innovative Foods, Agro Food Park 48, 8200, Aarhus N, Denmark
| | | | - M. Corredig
- Aarhus University, Department of Food Science, CiFOOD Center for Innovative Foods, Agro Food Park 48, 8200, Aarhus N, Denmark
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4
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Dávila León R, González‐Vázquez M, Lima‐Villegas KE, Mora‐Escobedo R, Calderón‐Domínguez G. In vitro gastrointestinal digestion methods of carbohydrate-rich foods. Food Sci Nutr 2024; 12:722-733. [PMID: 38370076 PMCID: PMC10867469 DOI: 10.1002/fsn3.3841] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2023] [Revised: 10/02/2023] [Accepted: 11/03/2023] [Indexed: 02/20/2024] Open
Abstract
The trend toward healthier food products has led to an increase in the research of in vitro gastrointestinal digestion methods. Among the most used models, static models are the simplest. Most static models have three stages: oral, gastric, and intestinal, simulating the enzymatic, electrolyte, pH, temperature, and bile salt conditions. The studies that have taken the most notice are those related to antioxidant activity, followed by those dealing with proteins and carbohydrates using most of them static in vitro digestion models. The number of these studies has increased over the years, passing from 45 to 415 in a 10-year period (2012-2023) and showing an interest in knowing the impact of food on human health. Nevertheless, published papers report different methodologies and analytical approaches. This review discusses the similarities and differences between the published static in vitro gastrointestinal digestion methods, with a focus on carbohydrates, finding that the most used protocol is Infogest, but with differences, mainly in the type of enzymes and their activity. Regarding in vitro gastrointestinal digestion of carbohydrates, many of the published studies are related to food and biomacromolecules, being the oral phase the most omitted, while the intestinal phase in the most diverse. Other methodologies to study the intestinal phase have been recommended, but the number of in vitro digestion studies using these methodologies (RSIE and BBMV) is still scarce but could represent a good alternative to analyze carbohydrates foods when combining with Infogest. More studies are required in this area.
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Affiliation(s)
- Rebeca Dávila León
- Escuela Nacional de Ciencias BiológicasInstituto Politécnico NacionalCiudad de MéxicoMexico
| | | | | | - Rosalva Mora‐Escobedo
- Escuela Nacional de Ciencias BiológicasInstituto Politécnico NacionalCiudad de MéxicoMexico
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5
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Zhang Y, Wu N, Wang J, Chen Z, Wu Z, Song M, Zheng Z, Wang K. Gastrointestinal metabolism characteristics and mechanism of a polysaccharide from Grifola frondosa. Int J Biol Macromol 2023; 253:126357. [PMID: 37595710 DOI: 10.1016/j.ijbiomac.2023.126357] [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: 01/12/2023] [Revised: 06/12/2023] [Accepted: 08/14/2023] [Indexed: 08/20/2023]
Abstract
Grifola frondosa polysaccharide (GFP) is mainly composed of α-1,4 glycosidic bonds and possesses multiple pharmacological activities. However, the absence of pharmacokinetic studies has limited its further development and utilization. Herein, GFP was labeled with 5-DTAF (FGFP) and cyanine 5.5 amine (GFP-Cy5.5) to investigate its gastrointestinal metabolism characteristics and mechanism. Significant distributions of the polysaccharide in the liver and kidneys were observed by near infrared imaging. To investigate the specific distribution form of the polysaccharide, in vitro digestion models were constructed and revealed that FGFP was degraded in saliva and rat small intestine extract. The metabolites were detected in the stomach and small intestine, followed by further degradation in the distal intestine in the in vivo experiment. Subsequent investigations showed that α-amylase was involved in the gastrointestinal degradation of GFP, and its metabolite finally entered the kidneys, where it was excreted directly with urine.
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Affiliation(s)
- Yu Zhang
- Department of Pharmacy, Union Hospital, Tongji Medical College, Huazhong University of Science and Technology, 430030 Wuhan, China; Hubei Province Clinical Research Center for Precision Medicine for Critical Illness, 430030 Wuhan, China
| | - Niuniu Wu
- Department of Pharmacy, Union Hospital, Tongji Medical College, Huazhong University of Science and Technology, 430030 Wuhan, China; Hubei Province Clinical Research Center for Precision Medicine for Critical Illness, 430030 Wuhan, China
| | - Jingyi Wang
- Hubei Key Laboratory of Nature Medicinal Chemistry and Resource Evaluation, Tongji Medical College of Pharmacy, Huazhong University of Science and Technology, 430030 Wuhan, China
| | - Zehong Chen
- Department of Pharmacy, Union Hospital, Tongji Medical College, Huazhong University of Science and Technology, 430030 Wuhan, China; Hubei Province Clinical Research Center for Precision Medicine for Critical Illness, 430030 Wuhan, China
| | - Zhijing Wu
- Department of Pharmacy, Union Hospital, Tongji Medical College, Huazhong University of Science and Technology, 430030 Wuhan, China; Hubei Province Clinical Research Center for Precision Medicine for Critical Illness, 430030 Wuhan, China
| | - Mengzi Song
- Hubei Key Laboratory of Nature Medicinal Chemistry and Resource Evaluation, Tongji Medical College of Pharmacy, Huazhong University of Science and Technology, 430030 Wuhan, China
| | - Ziming Zheng
- Department of Pharmacy, Union Hospital, Tongji Medical College, Huazhong University of Science and Technology, 430030 Wuhan, China; Hubei Province Clinical Research Center for Precision Medicine for Critical Illness, 430030 Wuhan, China
| | - Kaiping Wang
- Hubei Key Laboratory of Nature Medicinal Chemistry and Resource Evaluation, Tongji Medical College of Pharmacy, Huazhong University of Science and Technology, 430030 Wuhan, China.
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6
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Xu F, Wu H, Xie J, Zeng T, Hao L, Xu W, Lu L. The Effects of Fermented Feed on the Growth Performance, Antioxidant Activity, Immune Function, Intestinal Digestive Enzyme Activity, Morphology, and Microflora of Yellow-Feather Chickens. Animals (Basel) 2023; 13:3545. [PMID: 38003161 PMCID: PMC10668758 DOI: 10.3390/ani13223545] [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: 10/07/2023] [Revised: 10/31/2023] [Accepted: 11/02/2023] [Indexed: 11/26/2023] Open
Abstract
This experiment was conducted to investigate the effects of fermented feed on growth performance, antioxidant activity, immune function, intestinal digestive enzyme activity, morphology, and microflora of yellow-feather chickens. A total of 240 one-day-old female yellow-feathered (Hexi dwarf) chickens were randomly divided into two treatment groups, with six replicates per group and 20 chickens per replicate. The control group (CK) received a basal diet, whereas the experimental group was fed a basal diet of +2.00% fermented feed (FJ). The trial lasted for 22 days. Compared with the CK, (1) the growth performance was not affected (p > 0.05); (2) immunoglobin a, immunoglobin g, immunoglobin m, interleukin-1β, and interleukin-6 were affected (p < 0.05); (3) liver superoxide dismutase, glutathione peroxidase, and catalase were higher (p < 0.05); (4) trypsin activity in the duodenum and cecal Shannon index were increased (p < 0.05); (5) the relative abundance of Actinobacteriota in cecum was increased (p < 0.05); (6) the abundance of dominant microflora of Bacteroides as well as Clostridia UCG-014_norank were increased (p < 0.05). In summary, the fermented feed improved the growth performance, antioxidant activity, immune function, intestinal digestive enzyme activity, morphology, and microflora of yellow-feather chickens.
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Affiliation(s)
- Fei Xu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310002, China
- Junan Agriculture and Rural Bureau, Linyi 276600, China
| | - Hongzhi Wu
- Tropical Crop Genetic Resource Research Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
| | - Jiajun Xie
- Tropical Crop Genetic Resource Research Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
| | - Tao Zeng
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310002, China
- Laboratory of Livestock and Poultry Resources (Poultry) Evaluation and Utilization, Ministry of Agriculture and Rural Affairs of China, Hangzhou 310002, China
| | - Lijian Hao
- Junan Agriculture and Rural Bureau, Linyi 276600, China
| | - Wenwu Xu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310002, China
- Laboratory of Livestock and Poultry Resources (Poultry) Evaluation and Utilization, Ministry of Agriculture and Rural Affairs of China, Hangzhou 310002, China
| | - Lizhi Lu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310002, China
- Laboratory of Livestock and Poultry Resources (Poultry) Evaluation and Utilization, Ministry of Agriculture and Rural Affairs of China, Hangzhou 310002, China
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7
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Cristina Julio-Gonzalez L, Garcia-Cañas V, Rico F, Hernandez-Hernandez O. Transglycosylation catalysed by Caco-2 membrane disaccharidases: A new approach to understand carbohydrates digestibility. Food Res Int 2023; 172:113067. [PMID: 37689856 DOI: 10.1016/j.foodres.2023.113067] [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: 03/14/2023] [Revised: 05/24/2023] [Accepted: 05/26/2023] [Indexed: 09/11/2023]
Abstract
Under appropriate experimental conditions, some glycoside hydrolases can catalyze transglycosylation reactions; a hypothesis associated with this is that the glycosidic linkages formed will be preferentially hydrolyzed under optimal conditions. Therefore, the hydrolytic and transglycosylation activities of isolated membranes from differentiated Caco-2 cells on sucrose, maltose and isomaltulose were evaluated. After the enzymatic reactions, the di- and trisaccharides obtained were identified by gas chromatography coupled to a mass spectrometer. Differentiated Caco-2 cell membranes exerted hydrolytic and transglycosylation activities towards the studied disaccharides. The obtained di- and trisaccharides were detected for the first time using human cell models. Due to the absence of maltase-glucoamylase complex (MGAM) in Caco-2 cells, and the known hydrolytic activity of sucrase-isomaltase (SI) towards sucrose, maltose and isomaltulose, it is plausible that the glycosidic linkages obtained after the transglycosylation reaction, mainly α-glucosyl-fructoses and α-glucosyl-glucoses, were carried out by SI complex. This approach can be used as a model to explain carbohydrate digestibility in the small intestine and as a tool to design new oligosaccharides with low intestinal digestibility.
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Affiliation(s)
- Lesbia Cristina Julio-Gonzalez
- Institute of Food Science Research, CIAL (CSIC-UAM), Madrid-28049, Spain; Faculty of Engineering, Universidad de Cartagena, Cartagena de Indias, Colombia
| | | | - Fabian Rico
- Faculty of Engineering, Universidad de Cartagena, Cartagena de Indias, Colombia
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8
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Cao W, Guan S, Yuan Y, Wang Y, Mst Nushrat Y, Liu Y, Tong Y, Yu S, Hua X. The digestive behavior of pectin in human gastrointestinal tract: a review on fermentation characteristics and degradation mechanism. Crit Rev Food Sci Nutr 2023:1-24. [PMID: 37665605 DOI: 10.1080/10408398.2023.2253547] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/05/2023]
Abstract
Pectin is widely spread in nature and it develops an extremely complex structure in terms of monosaccharide composition, glycosidic linkage types, and non-glycosidic substituents. As a non-digestible polysaccharide, pectin exhibits resistance to human digestive enzymes, however, it is easily utilized by gut microbiota in the large intestine. Currently, pectin has been exploited as a novel functional component with numerous physiological benefits, and it shows a promising prospect in promoting human health. In this review, we introduce the regulatory effects of pectin on intestinal inflammation and metabolic syndromes. Subsequently, the digestive behavior of pectin in the upper gastrointestinal tract is summarized, and then it will be focused on pectin's fermentation characteristics in the large intestine. The fermentation selectivity of pectin by gut bacteria and the effects of pectin structure on intestinal microecology were discussed to highlight the interaction between pectin and bacterial community. Meanwhile, we also offer information on how gut bacteria orchestrate enzymes to degrade pectin. All of these findings provide insights into pectin digestion and advance the application of pectin in human health.
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Affiliation(s)
- Weichao Cao
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Shuyi Guan
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yuying Yuan
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yuhang Wang
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | | | - Yaxian Liu
- Department of Biotechnology and Enzyme Science, University of Hohenheim, Institute of Food Science and Biotechnology, Stuttgart, Germany
| | - Yanjun Tong
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Shuhuai Yu
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Xiao Hua
- School of Food Science and Technology, Jiangnan University, Wuxi, China
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9
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Costantini A, Verni M, Mastrolonardo F, Rizzello CG, Di Cagno R, Gobbetti M, Breedveld M, Bruggink S, Lefever K, Polo A. Sourdough "Biga" Fermentation Improves the Digestibility of Pizza Pinsa Romana: An Investigation through a Simulated Static In Vitro Model. Nutrients 2023; 15:2958. [PMID: 37447283 DOI: 10.3390/nu15132958] [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: 06/05/2023] [Revised: 06/26/2023] [Accepted: 06/27/2023] [Indexed: 07/15/2023] Open
Abstract
Baked goods manufacturing parameters and fermentation conditions interfere with the nutrients content and affect their gastrointestinal fate. Pinsa Romana is a type of pizza that, recently, has been commercially rediscovered and that needed elucidation from a nutritional and digestibility perspective. In this study, six types of Pinsa Romana (five made with indirect method and one produced with straight dough technology) were characterized for their biochemical and nutritional features. Several variables like indirect (biga) Pinsa Romana production process, fermentation time and use of sourdough were investigated. The Pinsa Romana made with biga including sourdough and fermented for 48 h at 16 °C ((PR_48(SD)) resulted in the lowest predicted glycemic index, in the highest content of total peptides, total and individual free amino acids and gamma-amino butyric acid (GABA), and in the best protein quality indexes (protein efficiency ratio and nutritional index). The static in vitro digestion showed that the digesta from PR_48(SD) confirmed a reduced in vitro glycemic response after intake, and it showed a lower bioavailability of hydrophilic peptides. Furthermore, the inclusion of sourdough in biga enhanced the bioavailability of protein-related end-products including human health promoting compounds such as essential amino acids.
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Affiliation(s)
- Alice Costantini
- Faculty of Agricultural, Environmental and Food Sciences, Libera Universitá di Bolzano, Piazza Universitá 5, 39100 Bolzano, Italy
| | - Michela Verni
- Department of Environmental Biology, "Sapienza" University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy
| | - Federica Mastrolonardo
- Faculty of Agricultural, Environmental and Food Sciences, Libera Universitá di Bolzano, Piazza Universitá 5, 39100 Bolzano, Italy
| | - Carlo Giuseppe Rizzello
- Department of Environmental Biology, "Sapienza" University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy
| | - Raffaella Di Cagno
- Faculty of Agricultural, Environmental and Food Sciences, Libera Universitá di Bolzano, Piazza Universitá 5, 39100 Bolzano, Italy
| | - Marco Gobbetti
- Faculty of Agricultural, Environmental and Food Sciences, Libera Universitá di Bolzano, Piazza Universitá 5, 39100 Bolzano, Italy
| | | | - Suzan Bruggink
- Fourneo, 300 Rue Gilbert Chiquet, 62500 Leulinghem, France
| | | | - Andrea Polo
- Faculty of Agricultural, Environmental and Food Sciences, Libera Universitá di Bolzano, Piazza Universitá 5, 39100 Bolzano, Italy
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10
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Rao H, Lin L, Zhao M. Insights into a novel chrysanthemum-coix seed beverage prepared by enzymatic hydrolysis: Chemical profile, sensory quality, and functional property. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102490] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/18/2023]
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11
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Zhang GY, Sun C, Song JR, Jin WY, Tang Y, Zhou DY, Song L. Glycation of whey protein isolate and stachyose modulates their in vitro digestibility: Promising prebiotics as functional ingredients. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102379] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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12
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Prebiotic potential of apple pomace and pectins from different apple varieties: Modulatory effects on key target commensal microbial populations. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107958] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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13
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Sabet S, Kirjoranta SJ, Lampi AM, Lehtonen M, Pulkkinen E, Valoppi F. Addressing criticalities in the INFOGEST static in vitro digestion protocol for oleogel analysis. Food Res Int 2022; 160:111633. [DOI: 10.1016/j.foodres.2022.111633] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2022] [Revised: 06/28/2022] [Accepted: 07/05/2022] [Indexed: 11/29/2022]
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14
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Effects of in vitro digestion and fermentation of Nostoc commune Vauch. polysaccharides on properties and gut microbiota. Carbohydr Polym 2022; 281:119055. [DOI: 10.1016/j.carbpol.2021.119055] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 12/05/2021] [Accepted: 12/24/2021] [Indexed: 01/11/2023]
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15
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Yin W, Song L, Huang Y, Chen F, Hu X, Ma L, Ji J. Glycated α-lactalbumin based micelles for quercetin delivery: Physicochemical stability and fate of simulated digestion. Food Chem X 2022; 13:100257. [PMID: 35499028 PMCID: PMC9039997 DOI: 10.1016/j.fochx.2022.100257] [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: 01/10/2022] [Revised: 02/10/2022] [Accepted: 02/10/2022] [Indexed: 11/21/2022] Open
Abstract
ALA-dextran conjugates were fabricated by Maillard reaction. The conjugates had the high encapsulation efficiency on loading quercetin. The micelles showed excellent pH, ionic strength and photothermal stability. The micelles exhibited sustained release of quercetin by the resistance to enzymes. The excellent stability made the conjugates promising materials for oral delivery.
Glycated protein is a kind of promising material that can improve the bioavailability of bioactive compounds and achieve sustained release under digestion. In this study, the α-lactalbumin (ALA)-dextran conjugates synthesized by Maillard reaction were fabricated to load and protect quercetin. Quercetin-loaded micelles stabilized by the ALA-dextran conjugates 1:4 showed the smallest size (428.57 ± 5.64 nm) with highest encapsulation efficiency (94.38% ± 0.50%) of quercetin. Compared to ALA/dextran mixture complex, the conjugates-based micelles had better pH, ionic strength and photothermal stability. Furthermore, the micelles composed of the conjugates 1:2 and 1:4 showed the best controlled release effect during the simulated digestion, releasing 62.41% and 66.15% of quercetin from the total encapsulated contents, respectively, which was mainly related to the resistance of glycated ALA to the enzymes. The findings indicated that ALA-dextran conjugates could be effectively designed for the ideal delivery system of hydrophobic bioactive compounds in food industry.
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Affiliation(s)
- Wanting Yin
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Luqing Song
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Yanan Huang
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Fang Chen
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Xiaosong Hu
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.,Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China
| | - Lingjun Ma
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.,Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China
| | - Junfu Ji
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.,Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China
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16
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Dhaene S, Van Laar A, De Doncker M, De Beul E, Beerens K, Grootaert C, Caroen J, Van der Eycken J, Van Camp J, Desmet T. Sweet Biotechnology: Enzymatic Production and Digestibility Screening of Novel Kojibiose and Nigerose Analogues. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:3502-3511. [PMID: 35266393 DOI: 10.1021/acs.jafc.1c07709] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
In view of the global pandemic of obesity and related metabolic diseases, there is an increased interest in alternative carbohydrates with promising physiochemical and health-related properties as a potential replacement for traditional sugars. However, our current knowledge is limited to only a small selection of carbohydrates, whereas the majority of alternative rare carbohydrates and especially their properties remain to be investigated. Unraveling their potential properties, like digestibility and glycemic content, could unlock their use in industrial applications. Here, we describe the enzymatic production and in vitro digestibility of three novel glycosides, namely, two kojibiose analogues (i.e., d-Glcp-α-1,2-d-Gal and d-Glcp-α-1,2-d-Rib) and one nigerose analogue (i.e., d-Glcp-α-1,3-l-Ara). These novel sugars were discovered after an intensive acceptor screening with a sucrose phosphorylase originating from Bifidobacterium adolescentis (BaSP). Optimization and upscaling of this process led to roughly 100 g of these disaccharides. Digestibility, absorption, and caloric potential were assessed using brush border enzymes of rat origin and human intestinal Caco-2 cells. The rare disaccharides showed a reduced digestibility and a limited impact on energy metabolism, which was structure-dependent and even more pronounced for the three novel disaccharides in comparison to their respective glucobioses, translating to a low-caloric potential for these novel rare disaccharides.
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Affiliation(s)
- Shari Dhaene
- Department of Biotechnology, Centre for Synthetic Biology (CSB), Ghent University, Coupure Links 653, B-9000 Ghent, Belgium
| | - Amar Van Laar
- Department of Food technology, Safety and Health, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium
| | - Marc De Doncker
- Department of Biotechnology, Centre for Synthetic Biology (CSB), Ghent University, Coupure Links 653, B-9000 Ghent, Belgium
| | - Emma De Beul
- Department of Biotechnology, Centre for Synthetic Biology (CSB), Ghent University, Coupure Links 653, B-9000 Ghent, Belgium
| | - Koen Beerens
- Department of Biotechnology, Centre for Synthetic Biology (CSB), Ghent University, Coupure Links 653, B-9000 Ghent, Belgium
| | - Charlotte Grootaert
- Department of Food technology, Safety and Health, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium
| | - Jurgen Caroen
- Department of Organic and Macromolecular Chemistry, Laboratory for Organic and Bio-Organic Synthesis (LOBOS), Ghent University, Krijgslaan 281 S4, B-9000 Ghent, Belgium
| | - Johan Van der Eycken
- Department of Organic and Macromolecular Chemistry, Laboratory for Organic and Bio-Organic Synthesis (LOBOS), Ghent University, Krijgslaan 281 S4, B-9000 Ghent, Belgium
| | - John Van Camp
- Department of Food technology, Safety and Health, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium
| | - Tom Desmet
- Department of Biotechnology, Centre for Synthetic Biology (CSB), Ghent University, Coupure Links 653, B-9000 Ghent, Belgium
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17
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Lv K, Yuan Q, Li H, Li T, Ma H, Gao C, Zhang S, Liu Y, Zhao L. Chlorella pyrenoidosa Polysaccharides as a Prebiotic to Modulate Gut Microbiota: Physicochemical Properties and Fermentation Characteristics In Vitro. Foods 2022; 11:foods11050725. [PMID: 35267359 PMCID: PMC8908982 DOI: 10.3390/foods11050725] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Revised: 02/14/2022] [Accepted: 02/14/2022] [Indexed: 02/07/2023] Open
Abstract
This study was conducted to investigate the prebiotic potential of Chlorella pyrenoidosa polysaccharides to provide useful information for developing C. pyrenoidosa as a green healthy food. C. pyrenoidosa polysaccharides were prepared and their physicochemical characteristics were determined. The digestibility and fermentation characteristics of C. pyrenoidosa polysaccharides were evaluated using in vitro models. The results revealed that C. pyrenoidosa polysaccharides were composed of five non-starch polysaccharide fractions with monosaccharide compositions of Man, Rib, Rha, GlcA, Glc, Gal, Xyl and Ara. C. pyrenoidosa polysaccharides could not be degraded under saliva and the gastrointestinal conditions. However, the molecular weight and contents of residual carbohydrates and reducing sugars of C. pyrenoidosa polysaccharides were significantly reduced after fecal fermentation at a moderate speed. Notably, C. pyrenoidosa polysaccharides could remarkably modulate gut microbiota, including the promotion of beneficial bacteria, inhibition of growth of harmful bacteria, and reduction of the ratio of Firmicutes to Bacteroidetes. Intriguingly, C. pyrenoidosa polysaccharides can promote growth of Parabacteroides distasonis and increase short-chain fatty acid contents, thereby probably contributing to the promotion of intestinal health and prevention of diseases. Thus, these results suggested that C. pyrenoidosa polysaccharides had prebiotic functions with different fermentation characteristics compared with conventional prebiotics such as fructooligosaccharide, and they may be a new prebiotic for improving human health.
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Affiliation(s)
- Kunling Lv
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China;
- Institute of Marine Drugs, Guangxi University of Chinese Medicine, Nanning 530200, China; (Q.Y.); (H.L.); (T.L.); (H.M.); (C.G.); (Y.L.)
| | - Qingxia Yuan
- Institute of Marine Drugs, Guangxi University of Chinese Medicine, Nanning 530200, China; (Q.Y.); (H.L.); (T.L.); (H.M.); (C.G.); (Y.L.)
| | - Hong Li
- Institute of Marine Drugs, Guangxi University of Chinese Medicine, Nanning 530200, China; (Q.Y.); (H.L.); (T.L.); (H.M.); (C.G.); (Y.L.)
| | - Tingting Li
- Institute of Marine Drugs, Guangxi University of Chinese Medicine, Nanning 530200, China; (Q.Y.); (H.L.); (T.L.); (H.M.); (C.G.); (Y.L.)
| | - Haiqiong Ma
- Institute of Marine Drugs, Guangxi University of Chinese Medicine, Nanning 530200, China; (Q.Y.); (H.L.); (T.L.); (H.M.); (C.G.); (Y.L.)
| | - Chenghai Gao
- Institute of Marine Drugs, Guangxi University of Chinese Medicine, Nanning 530200, China; (Q.Y.); (H.L.); (T.L.); (H.M.); (C.G.); (Y.L.)
| | - Siyuan Zhang
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China;
- Correspondence: (S.Z.); (L.Z.)
| | - Yonghong Liu
- Institute of Marine Drugs, Guangxi University of Chinese Medicine, Nanning 530200, China; (Q.Y.); (H.L.); (T.L.); (H.M.); (C.G.); (Y.L.)
| | - Longyan Zhao
- Institute of Marine Drugs, Guangxi University of Chinese Medicine, Nanning 530200, China; (Q.Y.); (H.L.); (T.L.); (H.M.); (C.G.); (Y.L.)
- Correspondence: (S.Z.); (L.Z.)
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18
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Cui J, Wang F, Zhao C, Zhou S, Zheng J. Orange Pectin with Compact Conformation Effectively Alleviates Acute Colitis in Mice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:1704-1714. [PMID: 35080177 DOI: 10.1021/acs.jafc.1c07951] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
A comprehensive understanding of the relationships between the structure and function is critical for the targeted preparation of functional pectins. In this study, we compared the alleviating effects of five orange pectins (200 mg/kg) extracted using acid (P2), alkali (P10), cellulase (C), acid + cellulase (P2 + C), and alkali + cellulase (P10 + C) on dextran sodium sulfate-induced acute colitis. The physiological and histopathological indicators revealed that the alleviating effects were most significant for P10 + C, followed by P10, P2 + C, P2, and C. P10 + C increased the diversity and relative abundance of Akkermansia, leading to increased generation of colonic short-chain fatty acids as well as mRNA and protein expressions of GPR43, GPR109A, claudin-1, ZO-1, and occludin. Therefore, proinflammatory cytokines were decreased, and anti-inflammatory cytokines were increased. A compact conformation of P10 + C contributed to the alleviation effects on acute colitis. Alkali + cellulase-extracted orange pectin with a compact conformation has potential as adjuvant treatment for intestinal inflammation.
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Affiliation(s)
- Jiefen Cui
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Feng Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Chengying Zhao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Shuaishuai Zhou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Jinkai Zheng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
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19
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Wang W, Fan L, Li X, Wang Z, Zhou J, Jialengbieke B, Ren J, Hu X. Digestion of pectic polysaccharide from
Brassica rapa
L. in vitro and its effect on the intestinal microbiota in cyclophosphamide‐treated mice. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15278] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Wei Wang
- College of Food Science and Pharmacy Xinjiang Agricultural University Urumqi China
| | - Lijun Fan
- College of Food Science and Pharmacy Xinjiang Agricultural University Urumqi China
| | - Xuewen Li
- College of Food Science and Pharmacy Xinjiang Agricultural University Urumqi China
| | - Zirong Wang
- College of Food Science and Pharmacy Xinjiang Agricultural University Urumqi China
| | - Jianzhong Zhou
- College of Food Science and Pharmacy Xinjiang Agricultural University Urumqi China
| | - Buligen Jialengbieke
- College of Food Science and Pharmacy Xinjiang Agricultural University Urumqi China
| | - Jianye Ren
- College of Food Science and Pharmacy Xinjiang Agricultural University Urumqi China
| | - Xiaodong Hu
- College of Food Science and Pharmacy Xinjiang Agricultural University Urumqi China
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20
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Xavier AAO, Mariutti LRB. Static and semi-dynamic in vitro digestion methods: state of the art and recent achievements towards standardization. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2021.08.002] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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21
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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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22
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Zheng Z, Pan X, Wang H, Wu Z, Sullivan MA, Liu Y, Liu J, Wang K, Zhang Y. Mechanism of Lentinan Intestinal Absorption: Clathrin-Mediated Endocytosis and Macropinocytosis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:7344-7352. [PMID: 34132531 DOI: 10.1021/acs.jafc.1c00349] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Lentinan (LNT), a typical triple helix β-glucan extracted from Lentinus edodes, has been widely used as a functional food and an orally administered drug. However, its oral pharmacokinetics has been rarely reported. The aim of this work is to systematically study the pharmacokinetics and intestinal absorption mechanism of LNT after oral administration. Radioactive 99m-technetium (99mTc) was introduced to label LNT to determine the plasma concentration, tissue distribution, and excretion of the β-glucan in rats after oral administration. The results confirmed the absorption of LNT, with the maximal plasma concentration reached at 1 h. 5-([4,6-Dichlorotriazin-2-yl]amino)fluorescein (DTAF) was used to label LNT to explore the absorption mechanism of LNT, utilizing both a Ussing chamber and a monolayer of Caco-2 cells. These transport assays showed that LNT could penetrate through the intestine and epithelial monolayer, which was mediated by macropinocytosis and clathrin-mediated endocytosis. These findings provide a pharmacokinetic reference for LNT and help provide a greater understanding of the absorption of β-glucans in general.
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Affiliation(s)
- Ziming Zheng
- Department of Pharmacy, Union Hospital, Tongji Medical College, Huazhong University of Science and Technology, 430030 Wuhan, China
- Hubei Province Clinical Research Center for Precision Medicine for Critical Illness, 430030 Wuhan, China
| | - Xianglin Pan
- Department of Pharmacy, Union Hospital, Tongji Medical College, Huazhong University of Science and Technology, 430030 Wuhan, China
| | - Haoyu Wang
- Department of Pharmacy, Union Hospital, Tongji Medical College, Huazhong University of Science and Technology, 430030 Wuhan, China
| | - Zhijing Wu
- Department of Pharmacy, Union Hospital, Tongji Medical College, Huazhong University of Science and Technology, 430030 Wuhan, China
| | - Mitchell A Sullivan
- Glycation and Diabetes Group, Mater Research Institute-The University of Queensland, Translational Research Institute, Brisbane, Queensland 4072, Australia
| | - Yuxuan Liu
- Department of Pharmacy, Union Hospital, Tongji Medical College, Huazhong University of Science and Technology, 430030 Wuhan, China
| | - Junxi Liu
- Department of Pharmacy, Union Hospital, Tongji Medical College, Huazhong University of Science and Technology, 430030 Wuhan, China
| | - Kaiping Wang
- Hubei Key Laboratory of Nature Medicinal Chemistry and Resource Evaluation, Tongji Medical College of Pharmacy, Huazhong University of Science and Technology, 430030 Wuhan, China
| | - Yu Zhang
- Department of Pharmacy, Union Hospital, Tongji Medical College, Huazhong University of Science and Technology, 430030 Wuhan, China
- Hubei Province Clinical Research Center for Precision Medicine for Critical Illness, 430030 Wuhan, China
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