1
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Liu D, Xu Y, Zeng X, Lv B, Zhang M, Zhao D, Li C. Replacement of backfat with vegetable oils or their oleogels in emulsion-type sausage significantly change the digestibility of meat protein. Food Chem 2024; 463:141149. [PMID: 39255703 DOI: 10.1016/j.foodchem.2024.141149] [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: 05/20/2024] [Revised: 08/18/2024] [Accepted: 09/03/2024] [Indexed: 09/12/2024]
Abstract
Replacing animal fat with vegetable oil occurred extensively in the meat products, but whether these replacements will affect the nutrition of meat protein was seldom revealed. Effect of substitution of back fat (BF) by vegetable oils or their oleogels in emulsion-type sausage on the digestion process of meat protein was investigated. Replacement of BF with vegetable oils and their oleogels decreased the G'/G" values of meat paste, and oleogels largely weakened the structure of sausages. The substitution significantly reduced the liberation of -NH2 during the initial gastric and intestinal digestion, and resulted in bigger digests in CLSM images. The reduced gastric digestibility induced by substitution was shown to be related to the reduced stability of gastric digests, which can be attributed to the larger particle size and reduced viscosity of digests. These results highlighted stability of digests as a key point changing the digestion process of meat protein.
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Affiliation(s)
- Dengmei Liu
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Yao Xu
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Xianming Zeng
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Bowen Lv
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Miao Zhang
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Di Zhao
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
| | - Chunbao Li
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
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2
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He X, Yang M, Yuan F, Singh H, Ye A. High-pressure processing of bovine milk: Effects on the coagulation of protein and fat globules during dynamic in vitro gastric digestion. Curr Res Food Sci 2022; 5:1530-1538. [PMID: 36161223 PMCID: PMC9489539 DOI: 10.1016/j.crfs.2022.09.006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 08/24/2022] [Accepted: 09/06/2022] [Indexed: 11/27/2022] Open
Abstract
The effect of high-pressure processing (HPP) on the digestion behavior of skim and whole bovine milks was investigated using a human gastric simulator. Both milks formed clots during gastric digestion. HPP treatment led to the formation of a coagulum with a fragmented and crumbled structure, compared with the coagulum formed from untreated milk. At pressures over 400 MPa, more intense pressure resulted in looser and more fragmented gastric clot structures. The weight of the dried clots and the moisture content in the clots of the skim milk treated at 600 MPa were significantly lower and higher than that of untreated skim milk, respectively. The looser and more fragmented gastric clot structures consequently led to faster hydrolysis of the proteins by pepsin during gastric digestion. The denaturation of the whey proteins induced by HPP may have also altered the resistance of α-lactalbumin and β-lactoglobulin in the HPP-treated milk samples to pepsin hydrolysis. This study provides insights into the differences among untreated skim milk, untreated whole milk and HPP-treated milk under in vitro gastric digestion conditions. The structure of the clots formed in the gastric environment affects their breakdown and consequently their emptying rate into the intestine.
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Affiliation(s)
- Xiaoye He
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North, 4442, New Zealand
- Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, PR China
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs of the People’s Republic of China, Beijing, 100081, PR China
| | - Mengxiao Yang
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North, 4442, New Zealand
| | - Fang Yuan
- Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, PR China
| | - Harjinder Singh
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North, 4442, New Zealand
| | - Aiqian Ye
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North, 4442, New Zealand
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3
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Liu W, Lad M, Foster T. In vitro digestion of designed emulsions based on milk protein and guar gum systems. Food Funct 2022; 13:6022-6035. [PMID: 35611754 DOI: 10.1039/d2fo00592a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
There is a growing interest in designing novel food microstructures that can control nutrient digestion and provide satiety for tackling obesity. In this study, phase separated microstructures of skimmed milk powder (SMP) and guar gum (GG) were the main focus, and these can be considered as water-in-water (W/W) emulsions. Through the incorporation of oil into these systems, it was possible to form model systems of SMP-GG-OIL, showing the lipid phase within the protein phase within the polysaccharide phase. The in vitro digestibility of such phase separated model systems of SMP-GG-OIL with different microstructures was investigated using a pH stat method. Confocal laser scanning microscopy also revealed structural changes that occurred to the emulsified lipid droplets as they passed through a gastrointestinal (GI) model. The microstructures were created based on the tie-lines on a previously established phase diagram of SMP-GG, and shown to be able to control lipid digestion. For a selected tie-line, the lipolysis follows the order: protein continuous > bi-continuous > polysaccharide continuous system, at a certain level of oil addition. The mechanism involved in the lipolysis of the designed formulations/microstructures was dependent upon the protein, rather than GG, and was driven by the protein concentration. These findings provide insights for potential applications in functional food designing in the food industry.
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Affiliation(s)
- Wentao Liu
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington campus, LE12 5RD, UK.
| | - Mita Lad
- Jubilee Conference Centre, Jubilee Campus, University of Nottingham, NG8 1BB, UK
| | - Tim Foster
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington campus, LE12 5RD, UK.
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4
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Marques MC, Perina NP, Mosquera EMB, Tomé TM, Lazarini T, Mariutti LRB. DHA bioaccessibility in infant formulas and preschool children milks. Food Res Int 2021; 149:110698. [PMID: 34600692 DOI: 10.1016/j.foodres.2021.110698] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2021] [Revised: 08/30/2021] [Accepted: 08/31/2021] [Indexed: 11/17/2022]
Abstract
Docosahexaenoic acid (DHA, 22:6n-3) is an essential long chain polyunsaturated fatty acid associated with the development of the nervous system that has to be consumed by infants through breast milk or complementary food sources and which consumption is also usually inadequate in preschoolers. In this work, the in vitro bioaccessibility of DHA from two commercial infant formulas (8.9 and 9.1%) and two preschool children milks (6.9 and 7.2%), with similar DHA contents but formulated with different ingredients, was not improved by the presence of egg phospholipids in the product formulation. In addition, the importance of the choice of an age-appropriate in vitro digestion method was demonstrated by comparing the DHA bioaccessibility from the infant formulas by the Infogest 2.0 standardized method and a simulated digestion method specific for infants.
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Affiliation(s)
- M C Marques
- School of Food Engineering, University of Campinas, São Paulo, Brazil
| | - N P Perina
- Medical, Scientific and Regulatory Affairs - Nestlé Nutrition / Nestlé Brazil Ltda, São Paulo, Brazil
| | - E M B Mosquera
- Medical, Scientific and Regulatory Affairs - Nestlé Nutrition / Nestlé Brazil Ltda, São Paulo, Brazil
| | - T M Tomé
- Medical, Scientific and Regulatory Affairs - Nestlé Nutrition / Nestlé Brazil Ltda, São Paulo, Brazil
| | - T Lazarini
- Medical, Scientific and Regulatory Affairs - Nestlé Nutrition / Nestlé Brazil Ltda, São Paulo, Brazil
| | - L R B Mariutti
- School of Food Engineering, University of Campinas, São Paulo, Brazil.
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5
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Bertsch P, Bergfreund J, Windhab EJ, Fischer P. Physiological fluid interfaces: Functional microenvironments, drug delivery targets, and first line of defense. Acta Biomater 2021; 130:32-53. [PMID: 34077806 DOI: 10.1016/j.actbio.2021.05.051] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2021] [Revised: 05/24/2021] [Accepted: 05/25/2021] [Indexed: 12/13/2022]
Abstract
Fluid interfaces, i.e. the boundary layer of two liquids or a liquid and a gas, play a vital role in physiological processes as diverse as visual perception, oral health and taste, lipid metabolism, and pulmonary breathing. These fluid interfaces exhibit a complex composition, structure, and rheology tailored to their individual physiological functions. Advances in interfacial thin film techniques have facilitated the analysis of such complex interfaces under physiologically relevant conditions. This allowed new insights on the origin of their physiological functionality, how deviations may cause disease, and has revealed new therapy strategies. Furthermore, the interactions of physiological fluid interfaces with exogenous substances is crucial for understanding certain disorders and exploiting drug delivery routes to or across fluid interfaces. Here, we provide an overview on fluid interfaces with physiological relevance, namely tear films, interfacial aspects of saliva, lipid droplet digestion and storage in the cell, and the functioning of lung surfactant. We elucidate their structure-function relationship, discuss diseases associated with interfacial composition, and describe therapies and drug delivery approaches targeted at fluid interfaces. STATEMENT OF SIGNIFICANCE: Fluid interfaces are inherent to all living organisms and play a vital role in various physiological processes. Examples are the eye tear film, saliva, lipid digestion & storage in cells, and pulmonary breathing. These fluid interfaces exhibit complex interfacial compositions and structures to meet their specific physiological function. We provide an overview on physiological fluid interfaces with a focus on interfacial phenomena. We elucidate their structure-function relationship, discuss diseases associated with interfacial composition, and describe novel therapies and drug delivery approaches targeted at fluid interfaces. This sets the scene for ocular, oral, or pulmonary surface engineering and drug delivery approaches.
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6
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Digestibility of polymerized whey protein using in vitro digestion model and antioxidative property of its hydrolysate. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101109] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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7
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Farjami T, Babaei J, Nau F, Dupont D, Madadlou A. Effects of thermal, non-thermal and emulsification processes on the gastrointestinal digestibility of egg white proteins. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.11.029] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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8
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Han C, Xiao Y, Liu E, Su Z, Meng X, Liu B. Preparation of Ca-alginate-whey protein isolate microcapsules for protection and delivery of L. bulgaricus and L. paracasei. Int J Biol Macromol 2020; 163:1361-1368. [DOI: 10.1016/j.ijbiomac.2020.07.247] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2020] [Revised: 07/20/2020] [Accepted: 07/22/2020] [Indexed: 01/26/2023]
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9
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Vandemoortele A, Babat P, Yakubu M, De Meulenaer B. Behavior of Malondialdehyde and Its Whey Protein Adducts during In Vitro Simulated Gastrointestinal Digestion. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:11846-11854. [PMID: 32985186 DOI: 10.1021/acs.jafc.0c03947] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The behavior of malondialdehyde and its whey protein adducts in aqueous buffer and fully hydrogenated coconut oil-in-water emulsions stabilized by Tween 20 or by whey protein was studied during in vitro gastrointestinal digestion. The malondialdehyde levels during in vitro digestion depended upon the kind of sample, the location of the whey protein, and the extent of adduct formation before digestion. During gastric digestion, degradation of acid-labile malondialdehyde-whey protein adducts as well as formation of new malondialdehyde adducts with hydrolyzed whey protein was suggested to occur, in addition to the earlier described equilibria with respect to the aldol self-condensation of malondialdehyde and its hydrolytic cleavage. After in vitro digestion, both malondialdehyde and its adducts were present in the digest with malondialdehyde recoveries varying between 55 and 86% depending upon the model system studied. To conclude, the reactivity of malondialdehyde toward (hydrolyzed) proteins does not stop at the point of ingestion.
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Affiliation(s)
- Angelique Vandemoortele
- NutriFOODchem Unit, Department of Food Technology, Safety and Health (Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium
| | - Pinar Babat
- NutriFOODchem Unit, Department of Food Technology, Safety and Health (Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium
| | - Mariam Yakubu
- NutriFOODchem Unit, Department of Food Technology, Safety and Health (Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium
| | - Bruno De Meulenaer
- NutriFOODchem Unit, Department of Food Technology, Safety and Health (Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium
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10
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Effect of the co-existing and excipient oil on the bioaccessibility of β-carotene loaded oil-free nanoparticles. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105847] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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11
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Ye A, Wang X, Lin Q, Han J, Singh H. Dynamic gastric stability and in vitro lipid digestion of whey-protein-stabilised emulsions: Effect of heat treatment. Food Chem 2020; 318:126463. [PMID: 32135421 DOI: 10.1016/j.foodchem.2020.126463] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2019] [Revised: 01/22/2020] [Accepted: 02/20/2020] [Indexed: 12/24/2022]
Abstract
The stability behaviours of whey-protein-stabilised emulsions under gastric conditions and the effects on the lipolysis of the emulsions were investigated using an in vitro dynamic human gastric simulator and a subsequent small intestinal model. Under gastric conditions, heated whey-protein-stabilised emulsions flocculated to a greater extent and with a larger floc size, whereas unheated emulsions were more prone to coalescence. The greater extent of flocculation delayed the delivery of oil droplets to the small intestine, leading to a lower amount of oil in the emptied gastric digesta from the heated emulsion in the early period of digestion. The differences in oil content, droplet size and interfacial composition led to a greater rate and extent of lipolysis in the subsequent intestinal digestion in the heated emulsion than the unheated emulsion. The results suggest that the lipid digestion of whey-protein-stabilised emulsions in the intestinal stage could be manipulated by thermal treatment.
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Affiliation(s)
- Aiqian Ye
- College of Food and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China; Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand.
| | - Xin Wang
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Quanquan Lin
- College of Food and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China; Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Jianzhong Han
- College of Food and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Harjinder Singh
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
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12
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He S, Ye A. Formation and gastrointestinal digestion of β‐carotene emulsion stabilized by milk fat globule membrane. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13301] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Shenghua He
- Key Laboratory of Biomarker Based Rapid‐detection Technology for Food Safety of Henan ProvinceXuchang University Xuchang China
| | - Aiqian Ye
- Riddet Institute, Massey University Palmerston North New Zealand
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13
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Whey hydrolysate-based ingredient with dual functionality: From production to consumer's evaluation. Food Res Int 2019; 122:123-128. [DOI: 10.1016/j.foodres.2019.03.060] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2018] [Revised: 02/28/2019] [Accepted: 03/26/2019] [Indexed: 11/23/2022]
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14
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Mousavi SV, Bidhendi GN, Mehrdadi N. Synthesis of graphene oxide decorated with strontium oxide (SrO/GO) as an efficient nanocomposite for removal of hazardous ammonia from wastewater. SEP SCI TECHNOL 2019. [DOI: 10.1080/01496395.2019.1601218] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- Seyed Vahid Mousavi
- Faculty of Environmental Engineering, Kish International Campus, University of Tehran, Kish Island, Iran
| | | | - Naser Mehrdadi
- School of Environment, College of Engineering, University of Tehran, Tehran, Iran
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15
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Valencia PL, Solis T, Rojas P, Ibañez F, Astudillo-Castro C, Pinto M, Almonacid S. Proteolytic susceptibility of food by-product proteins: An evaluation by means of a quantitative index. Process Biochem 2019. [DOI: 10.1016/j.procbio.2018.11.009] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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16
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Giromini C, Cheli F, Rebucci R, Baldi A. Invited review: Dairy proteins and bioactive peptides: Modeling digestion and the intestinal barrier. J Dairy Sci 2018; 102:929-942. [PMID: 30591343 DOI: 10.3168/jds.2018-15163] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2018] [Accepted: 10/11/2018] [Indexed: 12/31/2022]
Abstract
Dairy products are one of the most important sources of biologically active proteins and peptides. The health-promoting functions of these peptides are related to their primary structure, which depends on the parent protein composition. A crucial issue in this field is the demonstration of a cause-effect relationship from the ingested protein form to the bioactive form in vivo. Intervention studies represent the gold standard in nutritional research; however, attention has increasingly been focused on the development of sophisticated in vitro models of digestion to elucidate the mechanism of action of dairy nutrients in a mechanistic way and significantly reduce the number of in vivo trials. On the other hand, the epithelial intestinal barrier is the first gate that actively interacts with digestion metabolites, making the intestinal cells the first target tissue of dairy nutrients and respective metabolites. An evolution of the in vitro digestion approach in the study of dairy proteins and derived bioactive compounds is the setup of combined in vitro digestion and cell culture models taking into consideration the endpoint to measure the target organism (e.g., animal, human) and the key concepts of bioaccessibility, bioavailability, and bioactivity. This review discusses the relevance and challenges of modeling digestion and the intestinal barrier, focusing on the implications for the modeling of dairy protein digestion for bioactivity evaluation.
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Affiliation(s)
- Carlotta Giromini
- Department of Health, Animal Science and Food Safety, Università degli Studi di Milano, Milan, Italy 20134.
| | - Federica Cheli
- Department of Health, Animal Science and Food Safety, Università degli Studi di Milano, Milan, Italy 20134
| | - Raffaella Rebucci
- Department of Health, Animal Science and Food Safety, Università degli Studi di Milano, Milan, Italy 20134
| | - Antonella Baldi
- Department of Health, Animal Science and Food Safety, Università degli Studi di Milano, Milan, Italy 20134
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17
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Using WPC-inulin-fucoidan complexes for encapsulation of fish protein hydrolysate and fish oil in W1/O/W2 emulsion: Characterization and nutritional quality. Food Res Int 2018; 114:240-250. [DOI: 10.1016/j.foodres.2018.07.066] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2018] [Revised: 07/13/2018] [Accepted: 07/31/2018] [Indexed: 01/03/2023]
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18
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Prodic I, Stanic-Vucinic D, Apostolovic D, Mihailovic J, Radibratovic M, Radosavljevic J, Burazer L, Milcic M, Smiljanic K, van Hage M, Cirkovic Velickovic T. Influence of peanut matrix on stability of allergens in gastric-simulated digesta: 2S albumins are main contributors to the IgE reactivity of short digestion-resistant peptides. Clin Exp Allergy 2018; 48:731-740. [PMID: 29412488 DOI: 10.1111/cea.13113] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2017] [Revised: 12/22/2017] [Accepted: 01/09/2018] [Indexed: 01/20/2023]
Abstract
BACKGROUND Most food allergens sensitizing via the gastrointestinal tract are stable proteins that are resistant to pepsin digestion, in particular major peanut allergens, Ara h 2 and Ara h 6. Survival of their large fragments is essential for sensitizing capacity. However, the immunoreactive proteins/peptides to which the immune system of the gastrointestinal tract is exposed during digestion of peanut proteins are unknown. Particularly, the IgE reactivity of short digestion-resistant peptides (SDRPs; <10 kDa) released by gastric digestion under standardized and physiologically relevant in vitro conditions has not been investigated. OBJECTIVE The aim of this study was to investigate and identify digestion products of major peanut allergens and in particular to examine IgE reactivity of SDRPs released by pepsin digestion of whole peanut grains. METHODS Two-dimensional gel-based proteomics and shotgun peptidomics, immunoblotting with allergen-specific antibodies from peanut-sensitized patients, enzyme-linked immunosorbent inhibition assay and ImmunoCAP tests, including far ultraviolet-circular dichroism spectroscopy were used to identify and characterize peanut digesta. RESULTS Ara h 2 and Ara h 6 remained mostly intact, and SDRPs from Ara h 2 were more potent in inhibiting IgE binding than Ara h 1 and Ara 3. Ara h 1 and Ara h 3 exhibited sequential digestion into a series of digestion-resistant peptides with preserved allergenic capacity. A high number of identified SDRPs from Ara h 1, Ara h 2 and Ara h 3 were part of short continuous epitope sequences and possessed substantial allergenic potential. CONCLUSION AND CLINICAL RELEVANCE Peanut grain digestion by oral and gastric phase enzymes generates mixture of products, where the major peanut allergens remain intact and their digested peptides have preserved allergenic capacity highlighting their important roles in allergic reactions to peanut.
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Affiliation(s)
- I Prodic
- Faculty of Chemistry, Innovation Centre Ltd., Belgrade, Serbia
| | - D Stanic-Vucinic
- University of Belgrade - Faculty of Chemistry, Center of Excellence for Molecular Food Sciences, Belgrade, Serbia.,University of Belgrade - Faculty of Chemistry, Department of Biochemistry, Belgrade, Serbia
| | - D Apostolovic
- Department of Medicine Solna, Immunology and Allergy Unit, Karolinska Institute and University Hospital, Stockholm, Sweden
| | - J Mihailovic
- University of Belgrade - Faculty of Chemistry, Center of Excellence for Molecular Food Sciences, Belgrade, Serbia
| | - M Radibratovic
- Center for Chemistry, Institute of Chemistry, Technology and Metallurgy, University of Belgrade, Belgrade, Serbia
| | - J Radosavljevic
- University of Belgrade - Faculty of Chemistry, Center of Excellence for Molecular Food Sciences, Belgrade, Serbia.,University of Belgrade - Faculty of Chemistry, Department of Biochemistry, Belgrade, Serbia
| | - L Burazer
- Department of Allergy, Institute of Immunology, Virology and Sera Production, Torlak, Belgrade, Serbia
| | - M Milcic
- University of Belgrade - Faculty of Chemistry, Department of Inorganic Chemistry, Belgrade, Serbia.,Ghent University Global Campus, Incheon, Korea
| | - K Smiljanic
- University of Belgrade - Faculty of Chemistry, Center of Excellence for Molecular Food Sciences, Belgrade, Serbia
| | - M van Hage
- Department of Medicine Solna, Immunology and Allergy Unit, Karolinska Institute and University Hospital, Stockholm, Sweden
| | - T Cirkovic Velickovic
- University of Belgrade - Faculty of Chemistry, Center of Excellence for Molecular Food Sciences, Belgrade, Serbia.,University of Belgrade - Faculty of Chemistry, Department of Biochemistry, Belgrade, Serbia.,Ghent University Global Campus, Incheon, Korea.,Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
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19
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Yao X, Chen Y, Shu M, Zhang K, Gao Z, Kuang Y, Fang Y, Nishinari K, Phillips GO, Jiang F. Stability and digestibility of one- or bi-layered medium-chain triglyceride emulsions with gum Arabic and whey protein isolates by pancreatic lipase in vitro. Food Funct 2018; 9:1017-1027. [PMID: 29349463 DOI: 10.1039/c7fo01719g] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Interfacial engineering approaches have been used to design functional foods so as to control lipase-induced digestion of emulsified lipids and release of bioactive lipophilic components in the gastrointestinal tract. In this study, emulsion droplets with the interface stabilized with gum Arabic (GA) and whey protein isolate (WPI) were prepared by mixing or sequential adsorption. WPI/GA intramolecular soluble complexes (ISCs) have superior emulsifying properties in stabilizing oil-in-water emulsions. The impact of the interfaces for WPI/GA ISC-layered (one-layered) and double-layered emulsions formed by sequential deposition of WPI or GA on the lipolysis of emulsions was investigated using an in vitro simulated gastrointestinal model. Transglutaminase and dithiothreitol were introduced to crosslink the interfacial proteins and improve the interfacial stability. The ISC-layered emulsion was less stable to aggregation than the double-layered ones in simulated gastric fluid due to dissociation of ISCs caused by the electrostatic screening of ions and proteolysis of interfacial proteins driven by pepsin. The ISC-layered emulsion conferred a significant slower rate and extent of lipid digestion compared to the double-layered emulsions post gastric proteolysis (P < 0.05). It is presumed for the ISC-layered emulsion that the destabilization to aggregation and coalescence within the simulated gastrointestinal fluids and the steric hindrance of the robust and thick interfacial layer might contribute to delaying free fatty acids release. It suggests that both the initial interfacial properties and the stability of the emulsified lipid droplets within the simulated gastrointestinal fluids play an important role in determining the rate and extent of lipid digestion. It is predicted that direct destabilization of emulsified lipids using interfacial engineering approaches has the potential of modifying lipid digestibility or bioactive release at specific sites within the gastrointestinal tract.
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Affiliation(s)
- Xiaolin Yao
- Glyn O. Phillips Hydrocolloid Research Centre, School of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, China.
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20
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Sun C, Liu R, Sheng H, Wang R, Zhang Z, Zhao J, Zhang M. Effect of microparticulation and xanthan gum on the stability and lipid digestion of oil-in-water emulsions stabilized by whey protein. Food Funct 2018; 9:4683-4694. [DOI: 10.1039/c8fo00182k] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
Since lipid digestion is an interfacial process, food emulsions are increasingly being seen as a mechanism for controlling lipid uptake.
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Affiliation(s)
- Chanchan Sun
- Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology)
- Ministry of Education
- Tianjin 300457
- China
- Tianjin Food Engineering Center
| | - Rui Liu
- Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology)
- Ministry of Education
- Tianjin 300457
- China
| | - Huanjing Sheng
- Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology)
- Ministry of Education
- Tianjin 300457
- China
| | - Ruijun Wang
- Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology)
- Ministry of Education
- Tianjin 300457
- China
| | - Zesheng Zhang
- Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology)
- Ministry of Education
- Tianjin 300457
- China
| | - Jiang Zhao
- Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology)
- Ministry of Education
- Tianjin 300457
- China
| | - Min Zhang
- Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology)
- Ministry of Education
- Tianjin 300457
- China
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21
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Bellesi FA, Ruiz-Henestrosa VMP, Maldonado-Valderrama J, Del Castillo Santaella T, Pilosof AM. Comparative interfacial in vitro digestion of protein and polysaccharide oil/water films. Colloids Surf B Biointerfaces 2018; 161:547-554. [DOI: 10.1016/j.colsurfb.2017.11.027] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2017] [Revised: 11/02/2017] [Accepted: 11/08/2017] [Indexed: 10/18/2022]
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22
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In vitro digestion of oil-in-water emulsions stabilized by whey protein nanofibrils. Food Res Int 2017; 99:790-798. [DOI: 10.1016/j.foodres.2017.06.049] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2017] [Revised: 06/17/2017] [Accepted: 06/21/2017] [Indexed: 01/07/2023]
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23
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Liu W, Kong Y, Tu P, Lu J, Liu C, Liu W, Han J, Liu J. Physical–chemical stability and in vitro digestibility of hybrid nanoparticles based on the layer-by-layer assembly of lactoferrin and BSA on liposomes. Food Funct 2017; 8:1688-1697. [DOI: 10.1039/c7fo00308k] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
Novel hybrid nanoparticles fabricated by the layer-by-layer deposition of lactoferrin and BSA on nanoliposomes showed a higher physical–chemical stability and digestibility than bare liposomes.
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Affiliation(s)
- Weilin Liu
- State Key Laboratory of Food Science and Technology
- Nanchang University
- Nanchang
- P.R. China
- College of Food and Biotechnology
| | - Youyu Kong
- College of Food and Biotechnology
- Zhejiang Gongshang University
- Hangzhou
- P.R. China
| | - Piaohan Tu
- College of Food and Biotechnology
- Zhejiang Gongshang University
- Hangzhou
- P.R. China
| | - Junmeng Lu
- College of Food and Biotechnology
- Zhejiang Gongshang University
- Hangzhou
- P.R. China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology
- Nanchang University
- Nanchang
- P.R. China
| | - Wei Liu
- State Key Laboratory of Food Science and Technology
- Nanchang University
- Nanchang
- P.R. China
| | - Jianzhong Han
- College of Food and Biotechnology
- Zhejiang Gongshang University
- Hangzhou
- P.R. China
| | - Jianhua Liu
- Department of Food Science and Engineering
- Ocean College
- Zhejiang University of Technology
- Hangzhou 310014
- PR China
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24
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Sah B, McAinch A, Vasiljevic T. Modulation of bovine whey protein digestion in gastrointestinal tract: A comprehensive review. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2016.07.003] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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25
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Mat DJ, Le Feunteun S, Michon C, Souchon I. In vitro digestion of foods using pH-stat and the INFOGEST protocol: Impact of matrix structure on digestion kinetics of macronutrients, proteins and lipids. Food Res Int 2016. [DOI: 10.1016/j.foodres.2015.12.002] [Citation(s) in RCA: 84] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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26
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Marengo M, Miriani M, Ferranti P, Bonomi F, Iametti S, Barbiroli A. Structural changes in emulsion-bound bovine beta-lactoglobulin affect its proteolysis and immunoreactivity. BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS 2016; 1864:805-13. [DOI: 10.1016/j.bbapap.2016.04.007] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/15/2016] [Revised: 03/30/2016] [Accepted: 04/12/2016] [Indexed: 10/22/2022]
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27
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Bellesi FA, Martinez MJ, Pizones Ruiz-Henestrosa VM, Pilosof AM. Comparative behavior of protein or polysaccharide stabilized emulsion under in vitro gastrointestinal conditions. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.06.007] [Citation(s) in RCA: 67] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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28
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29
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Giang T, Le Feunteun S, Gaucel S, Brestaz P, Anton M, Meynier A, Trelea I. Dynamic modeling highlights the major impact of droplet coalescence on the in vitro digestion kinetics of a whey protein stabilized submicron emulsion. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.04.037] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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30
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Makkhun S, Khosla A, Foster T, McClements DJ, Grundy MML, Gray DA. Impact of extraneous proteins on the gastrointestinal fate of sunflower seed (Helianthus annuus) oil bodies: a simulated gastrointestinal tract study. Food Funct 2015; 6:125-34. [PMID: 25284307 DOI: 10.1039/c4fo00422a] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/22/2024]
Abstract
In this study, we examined the physicochemical nature of sunflower seed oil bodies (in the absence and presence of added protein) exposed to gastrointestinal conditions in vitro: crude oil bodies (COB); washed oil bodies (WOB); whey protein isolate-enriched oil bodies (WOB-WPI); and, sodium caseinate enriched-oil bodies (WOB-SC). All oil body emulsions were passed through an in vitro digestion model that mimicked the stomach and duodenal environments, and their physicochemical properties were measured before, during, and after digestion. Oil bodies had a positive charge under gastric conditions because the pH was below the isoelectric point of the adsorbed protein layer, but they had a negative charge under duodenal conditions which was attributed to changes in interfacial composition resulting from adsorption of bile salts. Oil bodies were highly susceptible to flocculation and coalescence in both gastric and duodenal conditions. SDS-PAGE analysis indicated degradation of oleosin proteins (ca. 18-21 kDa) to a greater or lesser extent (dependent on the emulsion) during the gastric phase in all emulsions tested; there is evidence that some oleosin remained intact in the crude oil body preparation during this phase of the digestion process. Measurements of protein displacement from the surface of COBs during direct exposure to bile salts, without inclusion of a gastric phase, indicated the removal of intact oleosin from native oil bodies.
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Affiliation(s)
- Sakunkhun Makkhun
- University of Phayao, Division of Food Science and Technology, School of Agriculture and Natural Resources, Muang, Phayao, 56000 Thailand
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31
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del Castillo-Santaella T, Sanmartín E, Cabrerizo-Vílchez MA, Arboleya JC, Maldonado-Valderrama J. Improved digestibility of β-lactoglobulin by pulsed light processing: a dilatational and shear study. SOFT MATTER 2014; 10:9702-9714. [PMID: 25358648 DOI: 10.1039/c4sm01667j] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Modifying the protein conformation appears to improve the digestibility of proteins in the battle against allergies. However, it is important not to lose the protein functionality in the process. Light pulse technology has been recently tested as an efficient non-thermal process which alters the conformation of proteins while improving their functionality as stabilizers. Also, in order to rationally design emulsion based food products with specific digestion profiles, we need to understand how interfacial composition influences the digestion of coated interfaces. This study has been designed to investigate the effects of pulsed light (PL) treatment on the gastrointestinal digestion of protein covered interfaces. We have used a combination of dilatational and shear rheology which highlights inter and intra-molecular interactions providing new molecular details on protein digestibility. The in vitro digestion model analyses sequentially pepsinolysis, trypsinolysis and lipolysis of β-lactoglobulin (BLG) and pulsed light treated β-lactoglobulin (PL-BLG). The results show that the PL-treatment seems to facilitate digestibility of the protein network, especially regarding trypsinolysis. Firstly, PL treatment just barely enhances the enzymatic degradation of BLG by pepsin, which dilutes and weakens the interfacial layer, due to increased hydrophobicity of the protein owing to PL-treatment. Secondly, PL treatment importantly modifies the susceptibility of BLG to trypsin hydrolysis. While it dilutes the interfacial layer in all cases, it strengthens the BLG and weakens the PL-BLG interfacial layer. Finally, this weakening appears to slightly facilitate lipolysis as evidenced by the results obtained upon addition of lipase and bile salts (BS). This research allows identification of the interfacial mechanisms affecting enzymatic hydrolysis of proteins and lipolysis, which demonstrates an improved digestibility of PL-BLG. The fact that PL treatment did not affect the functionality of the protein makes it a valuable alternative for tailoring novel food matrices with improved functional properties such as decreased digestibility, controlled energy intake and low allergenicity.
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32
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Mun S, Kim YR, McClements DJ. Control of β-carotene bioaccessibility using starch-based filled hydrogels. Food Chem 2014; 173:454-61. [PMID: 25466045 DOI: 10.1016/j.foodchem.2014.10.053] [Citation(s) in RCA: 109] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2014] [Revised: 09/30/2014] [Accepted: 10/13/2014] [Indexed: 01/11/2023]
Abstract
β-Carotene was incorporated into three types of delivery system: (i) "emulsions": protein-coated fat droplets dispersed in water; (ii) "hydrogels": rice starch gels; and (iii) "filled hydrogels": protein-coated fat droplets dispersed in rice starch gels. Fat droplets in filled hydrogels were stable in simulated mouth and stomach conditions, but aggregated under small intestinal conditions. Fat droplets in emulsions aggregated under oral, gastric, and intestinal conditions. β-Carotene bioaccessibility was higher when encapsulated in filled hydrogels than in emulsions or hydrogels, which was attributed to increased aggregation stability of the fat droplets leading to a larger exposed lipid surface area. β-Carotene bioaccessibility in starch hydrogels containing no fat was very low (≈1%) due to its crystalline nature and lack of mixed micelles to solubilise it. The information presented may be useful for the design of rice-starch based gel products fortified with lipophilic nutraceuticals.
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Affiliation(s)
- Saehun Mun
- Center for Food and Bioconvergence, and Department of Biosystems and Biomaterials Science and Engineering, Seoul National University, Seoul 151-742, Republic of Korea; Department of Food Science, University of Massachusetts, Amherst, MA 01003, United States
| | - Yong-Ro Kim
- Center for Food and Bioconvergence, and Department of Biosystems and Biomaterials Science and Engineering, Seoul National University, Seoul 151-742, Republic of Korea
| | - David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, United States; Department of Biochemistry, Faculty of Science, King Abdulaziz University, P.O. Box 80203, Jeddah 21589, Saudi Arabia.
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33
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Scheuble N, Geue T, Windhab EJ, Fischer P. Tailored Interfacial Rheology for Gastric Stable Adsorption Layers. Biomacromolecules 2014; 15:3139-45. [DOI: 10.1021/bm500767c] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- N. Scheuble
- Institute
of Food Nutrition and Health, ETH Zurich, 8092 Zurich, Switzerland
| | - T. Geue
- Laboratory
of Neutron Scattering and Imaging, Paul Scherrer Institut, 5232 Villigen PSI, Switzerland
| | - E. J. Windhab
- Institute
of Food Nutrition and Health, ETH Zurich, 8092 Zurich, Switzerland
| | - P. Fischer
- Institute
of Food Nutrition and Health, ETH Zurich, 8092 Zurich, Switzerland
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34
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Malinauskytė E, Ramanauskaitė J, Leskauskaitė D, Devold TG, Schüller RB, Vegarud GE. Effect of human and simulated gastric juices on the digestion of whey proteins and carboxymethylcellulose-stabilised O/W emulsions. Food Chem 2014; 165:104-12. [PMID: 25038655 DOI: 10.1016/j.foodchem.2014.05.078] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2014] [Revised: 04/21/2014] [Accepted: 05/14/2014] [Indexed: 02/07/2023]
Abstract
In this study, we analysed the impact of carboxymethylcellulose (CMC) on lipid digestion and physicochemical properties of whey proteins (WP)-stabilised emulsions during in vitro digestion with either artificial or human gastrointestinal juices. The emulsions were made by adsorbing WP on the fat droplets and subsequently adding CMC, which does not interact with the adsorbed proteins. The limited hydrolysis of lipids and their higher physical stability was recorded for WP-stabilised emulsions in the presence of CMC under simulated gastrointestinal conditions. The possible mechanism by which CMC lowers the digestion of WP-stabilised emulsions is related to the limited interaction of fat droplets with gastrointestinal fluids due to the extended thickening network formed by CMC in the continuous phase. The digestion of WP- and CMC-stabilised emulsions in the in vitro model with human gastric fluids led to greater lipid hydrolysis, although the enzymatic activity in both in vitro models was observed at the same level.
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Affiliation(s)
- Ernesta Malinauskytė
- Department of Food Science and Technology, Kaunas University of Technology, Radvilenu str. 19, LT-50254 Kaunas, Lithuania
| | - Jovita Ramanauskaitė
- Department of Food Science and Technology, Kaunas University of Technology, Radvilenu str. 19, LT-50254 Kaunas, Lithuania
| | - Daiva Leskauskaitė
- Department of Food Science and Technology, Kaunas University of Technology, Radvilenu str. 19, LT-50254 Kaunas, Lithuania.
| | - Tove G Devold
- Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, N-1432 Ås, Norway
| | - Reidar B Schüller
- Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, N-1432 Ås, Norway
| | - Gerd E Vegarud
- Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, N-1432 Ås, Norway
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35
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Haratifar S, Meckling KA, Corredig M. Bioefficacy of tea catechins encapsulated in casein micelles tested on a normal mouse cell line (4D/WT) and its cancerous counterpart (D/v-src) before and after in vitro digestion. Food Funct 2014; 5:1160-6. [PMID: 24686838 DOI: 10.1039/c3fo60343a] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Numerous studies have demonstrated that tea catechins form complexes with milk proteins, especially caseins. Much less work has been conducted to understand the metabolic conversions of tea-milk complexes during gastro-duodenal digestion. The objective of this study was to determine the significance of this association on the digestibility of the milk proteins and on the bioaccessibility of the tea polyphenol epigallocatechin gallate (EGCG). An in vitro digestion model mimicking the gastric and duodenal phases of the human gastrointestinal tract was employed to follow the fate of the milk proteins during digestion and determine the bioefficacy of EGCG isolated or encapsulated with the caseins. The samples, before and after digestion, were tested using two parallel colonic epithelial cell lines, a normal line (4D/WT) and its cancerous transformed counterpart (D/v-src). EGCG caused a decrease in proliferation of cancer cells, while in normal cells, neither isolated nor encapsulated EGCG affected cell proliferation, at concentrations <0.15 mg ml(-1). At higher concentrations, both isolated and encapsulated produced similar decreases in proliferation. On the other hand, the bioefficacy on the cancer cell line showed some differences at lower concentrations. The results demonstrated that regardless of the extent of digestion of the nanoencapsulated EGCG, the bioefficacy of EGCG was not diminished, confirming that casein micelles are an appropriate delivery system for polyphenols.
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Affiliation(s)
- Sanaz Haratifar
- Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1.
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36
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Guri A, Haratifar S, Corredig M. Bioefficacy of Tea Catechins Associated with Milk Caseins Tested Using Different In Vitro Digestion Models. ACTA ACUST UNITED AC 2014. [DOI: 10.1007/s13228-014-0035-y] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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37
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M-M P, Somchue W, Shiowatana J, Siripinyanond A. Flow field-flow fractionation for particle size characterization of selenium nanoparticles incubated in gastrointestinal conditions. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.01.040] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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38
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Guo Q, Ye A, Lad M, Dalgleish D, Singh H. Effect of gel structure on the gastric digestion of whey protein emulsion gels. SOFT MATTER 2014; 10:1214-1223. [PMID: 24652237 DOI: 10.1039/c3sm52758a] [Citation(s) in RCA: 112] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
This study aimed to characterize and determine the disintegration of emulsion gels in a human gastric simulator (HGS) and the physicochemical characteristics of gastric digesta. Using thermal treatment at 90 °C, whey protein emulsion gels with different structures and gel strengths were formed by varying the ionic strength. Simulated boluses of soft (containing 10 mM NaCl) and hard (200 mM NaCl) gels, which had similar particle sizes to those of human subjects, were created for gastric digestion. Soft gels disintegrated faster than hard gels in the HGS. The boluses of both gels gradually disintegrated into particles of size ∼10 μm. With further digestion, the protein matrix of the soft gel particles dissolved, the proteins were disrupted mainly by proteolysis and large quantities of oil droplets were released. In contrast, for the hard gel particles, although all proteins were hydrolysed after 240 min the breakdown of the particles was slow and no oil droplets were released after 300 min. The differences in the breakdown of soft and hard gels in the HGS were attributed to the structures of the emulsion gel, which may result in different sets of peptides in the digestion. In addition, coalescence of the oil droplets was observed only for the soft gel.
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Affiliation(s)
- Qing Guo
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand.
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39
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Effect of initial protein concentration and pH on in vitro gastric digestion of heated whey proteins. Food Chem 2014; 145:473-80. [DOI: 10.1016/j.foodchem.2013.08.076] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2013] [Revised: 07/31/2013] [Accepted: 08/16/2013] [Indexed: 12/17/2022]
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40
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Zhang S, Zhang Z, Vardhanabhuti B. Effect of charge density of polysaccharides on self-assembled intragastric gelation of whey protein/polysaccharide under simulated gastric conditions. Food Funct 2014; 5:1829-38. [DOI: 10.1039/c4fo00019f] [Citation(s) in RCA: 57] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Charge density of polysaccharides and biopolymer ratio are the major factors affecting their intragastric gelation and their digestion properties.
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Affiliation(s)
- Sha Zhang
- Food Science Program
- Division of Food Systems and Bioengineering
- University of Missouri
- Columbia, USA
| | - Zhong Zhang
- Food Science Program
- Division of Food Systems and Bioengineering
- University of Missouri
- Columbia, USA
| | - Bongkosh Vardhanabhuti
- Food Science Program
- Division of Food Systems and Bioengineering
- University of Missouri
- Columbia, USA
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41
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Li J, Ye A, Lee SJ, Singh H. Physicochemical behaviour of WPI-stabilized emulsions in in vitro gastric and intestinal conditions. Colloids Surf B Biointerfaces 2013; 111:80-7. [DOI: 10.1016/j.colsurfb.2013.05.034] [Citation(s) in RCA: 50] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2013] [Revised: 05/21/2013] [Accepted: 05/22/2013] [Indexed: 02/07/2023]
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42
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Zhai JL, Day L, Aguilar MI, Wooster TJ. Protein folding at emulsion oil/water interfaces. Curr Opin Colloid Interface Sci 2013. [DOI: 10.1016/j.cocis.2013.03.002] [Citation(s) in RCA: 125] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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43
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Structural and biochemical factors affecting the digestion of protein-stabilized emulsions. Curr Opin Colloid Interface Sci 2013. [DOI: 10.1016/j.cocis.2013.04.006] [Citation(s) in RCA: 122] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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44
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Stănciuc N, Aprodu I, Râpeanu G, van der Plancken I, Bahrim G, Hendrickx M. Analysis of the thermally induced structural changes of bovine lactoferrin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:2234-2243. [PMID: 23410159 DOI: 10.1021/jf305178s] [Citation(s) in RCA: 51] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Bovine lactoferrin (LF) is subjected to thermal processing during isolation for commercial use and while preparing milk products intended for infant nutrition. The present study is focused on the heat-induced structural changes of LF in buffer solution. Fluorescence spectroscopy, molecular modeling, and enzymatic hydrolysis studies were combined to extensively characterize LF thermal behavior. The temperature-induced changes induced on LF conformation were analyzed through intrinsic and ANS fluorescence parameters (intensity, maximum position, and parameter A value), the phase diagram method, and quenching experiments using acrylamide and iodide. A higher exposure of hydrophobic residues was highlighted through the molecular modeling approach, with a decrease in α-helix content from 23.5% to 21.2% when increasing the temperature from 25 °C to 80 °C. The experimental results demonstrate a more flexible conformation of the protein at higher temperature, thus facilitating the enzymatic hydrolysis by thermolysin.
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Affiliation(s)
- Nicoleta Stănciuc
- Faculty of Food Science and Engineering, "Dunarea de Jos" University of Galati , 111 Domneasca Street, 800201, Galati, Romania
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45
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Mantovani RA, Cavallieri ÂLF, Netto FM, Cunha RL. Stability and in vitro digestibility of emulsions containing lecithin and whey proteins. Food Funct 2013; 4:1322-31. [DOI: 10.1039/c3fo60156k] [Citation(s) in RCA: 56] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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46
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Marze S. Bioaccessibility of Nutrients and Micronutrients from Dispersed Food Systems: Impact of the Multiscale Bulk and Interfacial Structures. Crit Rev Food Sci Nutr 2013; 53:76-108. [DOI: 10.1080/10408398.2010.525331] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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47
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Helbig A, Silletti E, van Aken GA, Oosterveld A, Minekus M, Hamer RJ, Gruppen H. Lipid Digestion of Protein Stabilized Emulsions Investigated in a Dynamic In Vitro Gastro-Intestinal Model System. ACTA ACUST UNITED AC 2012. [DOI: 10.1007/s13228-012-0029-6] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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48
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49
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Li J, Ye A, Lee SJ, Singh H. Influence of gastric digestive reaction on subsequent in vitro intestinal digestion of sodium caseinate-stabilized emulsions. Food Funct 2012; 3:320-6. [DOI: 10.1039/c2fo10242k] [Citation(s) in RCA: 74] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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50
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McClements DJ, Xiao H. Potential biological fate of ingested nanoemulsions: influence of particle characteristics. Food Funct 2012; 3:202-20. [DOI: 10.1039/c1fo10193e] [Citation(s) in RCA: 229] [Impact Index Per Article: 19.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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