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Rasera GB, de Camargo AC, de Castro RJS. Bioaccessibility of phenolic compounds using the standardized INFOGEST protocol: A narrative review. Compr Rev Food Sci Food Saf 2023; 22:260-286. [PMID: 36385735 DOI: 10.1111/1541-4337.13065] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2022] [Revised: 09/22/2022] [Accepted: 10/06/2022] [Indexed: 11/18/2022]
Abstract
The INFOGEST protocol creation was a watershed for phenolic bioaccessibility studies. Because of this important initiative to standardize bioaccessibility studies, data comparisons between different laboratories are now expedited. It has been eight years since the INFOGEST protocol creation, and three from the latest update. However, the current status in terms of phenolic bioaccessibility and how far different laboratories are from reaching a consensus are still unrevealed. In this sense, this narrative review considered an evaluation of different studies that applied the INFOGEST protocol to investigate the bioaccessibility of phenolic compounds. The central objective was to compile the main findings and consensus and to identify possible gaps and future opportunities. This approach intends to further facilitate the use of this protocol by professionals in the field of food science and technology and related areas, generating a reflection on the actual level of standardization of the method. Despite the differences in phenolic compounds from diverse food matrices, and their peculiar behavior, some trends could be elucidated, in terms of phenolic release, stability, and/or transformation upon in vivo digestion. In contrast, there was no general consensus regarding sample preparation, how to report results and the form to calculate bioaccessibility, making it difficult to compare different studies. There is still a long road to effectively standardize the results obtained for phenolic bioaccessibility using the INFOGEST protocol, which is also an opportunity in terms of food analysis that can impact the food industry, especially for the development of nutraceuticals and functional foods.
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Affiliation(s)
- Gabriela Boscariol Rasera
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, Brazil
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Brouns F, Shewry PR. Do gluten peptides stimulate weight gain in humans? NUTR BULL 2022; 47:186-198. [PMID: 35915782 PMCID: PMC9328276 DOI: 10.1111/nbu.12558] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2022] [Revised: 04/05/2022] [Accepted: 04/19/2022] [Indexed: 02/06/2023]
Abstract
Observations from animal and in vitro laboratory research, and anecdotal evidence, have led to the suggestion that gluten consumption stimulates weight gain by the presence of peptides expressing opioid activity. Another proposed mechanism is that gluten peptides decrease resting energy expenditure resulting in a positive energy balance. In order to induce such effects in vivo, intact food peptides must be absorbed in sufficient quantities, remain intact in the blood for sufficient time to have long-lasting biological activity and bind to receptors involved in appetite, satiety and energy regulation. However, although peptides from food may pass from the intestine into the blood in extremely low quantities, they are generally rapidly degraded by plasma and vasculum-bound aminopeptidases, resulting in very short half-lives and loss of bioactivity. At present, gluten peptide sequences that influence regulators of energy metabolism have not been identified. Furthermore, data on the quantitative absorption of gluten peptides in the blood stream, their stability and lasting bioactivity are also lacking. Therefore, there is no evidence for proposed effects on driving appetite by the brain, nor on energy expenditure and weight gain. Furthermore, the level of overweight observed in various countries appears to be independent of the level of wheat consumption, and abundant observational evidence in humans shows that the levels of gluten consumption are neither related to daily calorie intake nor to BMI. This narrative review therefore discusses the proposed effects of gluten on bodyweight (BW) and putative biological mechanisms in the light of the current evidence.
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Affiliation(s)
- Fred Brouns
- School for Nutrition and Translational Research in MetabolismMaastricht UniversityMaastrichtThe Netherlands
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Fernández-Fernández AM, Dellacassa E, Nardin T, Larcher R, Ibañez C, Terán D, Gámbaro A, Medrano-Fernandez A, del Castillo MD. Tannat Grape Skin: A Feasible Ingredient for the Formulation of Snacks with Potential for Reducing the Risk of Diabetes. Nutrients 2022; 14:419. [PMID: 35276777 PMCID: PMC8840580 DOI: 10.3390/nu14030419] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Revised: 01/09/2022] [Accepted: 01/13/2022] [Indexed: 02/01/2023] Open
Abstract
In the present work the feasibility of Tannat grape skin (TGS) as a functional ingredient in the formulation of two snacks (yogurt and biscuits) was studied. The research provided novel information on the effects of the food matrix and digestion process, under simulated human oral gastrointestinal conditions, in the bioaccessibility of TGS bioactive compounds composing of the snacks with health promoting properties (antioxidant, anti-inflammatory, and antidiabetic). TGS polyphenolic profile was analyzed by ultra-high performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS) finding mainly flavonoids, phenolic acids, and anthocyanins, which may exert antioxidant, anti-inflammatory, and carbohydrase inhibition capacities. TGS digest showed antioxidant and antidiabetic potential compared to the undigested sample (p < 0.05). Yogurt and biscuits with TGS were developed with the nutrition claims “no-added sugars” and “source of fiber” and were digested in vitro to evaluate the bioaccessibility of compounds with health promoting properties after food processing and digestion. After in vitro simulation of digestion, bioactive properties were enhanced for control and TGS snacks which may be attributed to the formation/release of compounds with health-promoting properties. Biscuits showed significant increase in ABTS antioxidant capacity and yogurt showed increased α-glucosidase inhibition capacity by the addition of TGS (p < 0.05). Polyphenols from TGS and bioactive peptides from snacks which may be released during digestion might be responsible for the observed bioactivities. Consumer’s acceptance of TGS yogurt and biscuits showed scores of 6.3 and 5.1 (scale 1−9), respectively, showing TGS yogurt had higher overall acceptance. Sensory profile assessed by check-all-that-apply + just-about-right (CATA+JAR) showed most of the attributes were evaluated as “just about right”, supporting good food quality. The developed yogurt presented adequate shelf-life parameters for 28 days. TGS yogurt with higher acceptability showed reduced ROS formation (p < 0.05) induced by tert-butyl hydroperoxide (1 mM) in CCD-18Co colon cells and RAW264.7 macrophages when pre-treated with concentrations 500−1000 and 100−500 µg/mL of the digests, respectively. Moreover, TGS yogurt digest pre-treatment reduced nitric oxide (NO) production (p < 0.05) in lipopolysaccharide (LPS)-induced RAW264.7 macrophages, showing anti-inflammatory potential. Bioactive peptides generated during lactic fermentation and digestion process may be contributors to intracellular effects. In conclusion, yogurt and biscuits with Tannat grape skin addition were obtained with nutrition claims “no-added sugars” and “source of fiber” with the potential to modulate key biochemical events associated with diabetes pathogenesis.
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Affiliation(s)
- Adriana Maite Fernández-Fernández
- Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, General Flores 2124, Montevideo 11800, Uruguay; (A.M.F.-F.); (C.I.); (D.T.); (A.G.); (A.M.-F.)
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Campus de la Universidad Autónoma de Madrid, C/Nicolás Cabrera, 9, 28049 Madrid, Spain
- Graduate Program in Chemistry, Facultad de Química, Universidad de la República, General Flores 2124, Montevideo 11800, Uruguay
| | - Eduardo Dellacassa
- Departamento de Química Orgánica, Facultad de Química, Universidad de la República, General Flores 2124, Montevideo 11800, Uruguay;
| | - Tiziana Nardin
- Dipartimento Alimenti e Trasformazione, Centro Trasferimento Tecnologico, Fondazione Edmund Mach di San Michele all’Adige, Via E. Mach, 1 38010 San Michele all’Adige, Italy; (T.N.); (R.L.)
| | - Roberto Larcher
- Dipartimento Alimenti e Trasformazione, Centro Trasferimento Tecnologico, Fondazione Edmund Mach di San Michele all’Adige, Via E. Mach, 1 38010 San Michele all’Adige, Italy; (T.N.); (R.L.)
| | - Cecilia Ibañez
- Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, General Flores 2124, Montevideo 11800, Uruguay; (A.M.F.-F.); (C.I.); (D.T.); (A.G.); (A.M.-F.)
| | - Dahiana Terán
- Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, General Flores 2124, Montevideo 11800, Uruguay; (A.M.F.-F.); (C.I.); (D.T.); (A.G.); (A.M.-F.)
| | - Adriana Gámbaro
- Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, General Flores 2124, Montevideo 11800, Uruguay; (A.M.F.-F.); (C.I.); (D.T.); (A.G.); (A.M.-F.)
| | - Alejandra Medrano-Fernandez
- Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, General Flores 2124, Montevideo 11800, Uruguay; (A.M.F.-F.); (C.I.); (D.T.); (A.G.); (A.M.-F.)
| | - María Dolores del Castillo
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Campus de la Universidad Autónoma de Madrid, C/Nicolás Cabrera, 9, 28049 Madrid, Spain
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Pica V, Stuknytė M, Masotti F, De Noni I, Cattaneo S. Model infant biscuits release the opioid-acting peptides milk β-casomorphins and gluten exorphins after in vitro gastrointestinal digestion. Food Chem 2021; 362:130262. [PMID: 34118509 DOI: 10.1016/j.foodchem.2021.130262] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2020] [Revised: 05/28/2021] [Accepted: 05/29/2021] [Indexed: 12/19/2022]
Abstract
Infant biscuits (IBs) are commonly used during the complementary feeding of infants from the 6th month of life. They contain wheat flour and dairy ingredients, which can release the opioid-acting peptides β-casomorphins (BCMs) and gluten exorphins (GEs) after gastrointestinal digestion. In the present study, five model IBs were prepared with or without gluten and different powdered milk derivatives in the formulations. IBs were digested simulating an in vitro static gastrointestinal digestion for infants aged 6-12 months. BCMs and GEs were identified and quantified by UPLC/HR-MS. The amounts of BCM7 and the GE A5 were related to the β-CN and gluten content of the formulations. To date, levels of BCMs and GEs in digests of IBs have not been reported in literature. This work represents an in vitro investigation regarding the release of opioid-acting peptides in IBs. It could add additional knowledge on complementary foods for infant health.
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Affiliation(s)
- Valentina Pica
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente, Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
| | - Milda Stuknytė
- Unitech COSPECT - University Technological Platforms Office, Università degli Studi di Milano, Via C. Golgi 19, 20133 Milan, Italy
| | - Fabio Masotti
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente, Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
| | - Ivano De Noni
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente, Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy.
| | - Stefano Cattaneo
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente, Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
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Lucas-González R, Ángel Pérez-Álvarez J, Moscaritolo S, Fernández-López J, Sacchetti G, Viuda-Martos M. Evaluation of polyphenol bioaccessibility and kinetic of starch digestion of spaghetti with persimmon (Dyospyros kaki) flours coproducts during in vitro gastrointestinal digestion. Food Chem 2020; 338:128142. [PMID: 33092002 DOI: 10.1016/j.foodchem.2020.128142] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2019] [Revised: 09/11/2020] [Accepted: 09/16/2020] [Indexed: 12/12/2022]
Abstract
The aim was to study the in vitro starch digestibility, the free and bound polyphenol profile and their bioaccessibility and antioxidant activity during in vitro gastrointestinal digestion of durum wheat semolina spaghetti added with two types of persimmon flour concentrates ("Rojo Brillante" flour and "Triumph" flour) at two concentrations (3 and 6%). Results obtained showed that persimmon flour improves the polyphenol profile of spaghetti by addition gallic acid and coumaric acid-o-hexoside, and increasing 2-fold and around 3-fold its content in spaghetti with 3% and 6% persimmon flours, respectively. Cooked process and digestion affected more to free polyphenol content than bound. Furthermore, 3% persimmon flour enriched spaghetti reduce kinetic of starch digestion, while 6% enriched spaghetti increased it. In conclusion, persimmon flours (Rojo Brillante and Triumph) at low concentrations could be used to develop spaghetti with more polyphenol content and less starch digestibility than traditional spaghetti.
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Affiliation(s)
- Raquel Lucas-González
- IPOA Research Group (UMH-1 and REVIV-Generalitat Valenciana), Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Miguel Hernández University, Orihuela, Alicante, Spain
| | - José Ángel Pérez-Álvarez
- IPOA Research Group (UMH-1 and REVIV-Generalitat Valenciana), Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Miguel Hernández University, Orihuela, Alicante, Spain
| | - Salvatore Moscaritolo
- Council for Agricultural Research and Economics - Research Centre for Engineering and Agro-Food Processing (CREA-IT), Via Manziana 4, 00189 Roma, Italy
| | - Juana Fernández-López
- IPOA Research Group (UMH-1 and REVIV-Generalitat Valenciana), Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Miguel Hernández University, Orihuela, Alicante, Spain
| | - Giampiero Sacchetti
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini, 1, 64100 Teramo, TE, Italy
| | - Manuel Viuda-Martos
- IPOA Research Group (UMH-1 and REVIV-Generalitat Valenciana), Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Miguel Hernández University, Orihuela, Alicante, Spain.
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Sawicki T, Wiczkowski W, Hrynkiewicz M, Bączek N, Hornowski A, Honke J, Topolska J. Characterization of the phenolic acid profile and
in vitro
bioactive properties of white beetroot products. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14710] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- Tomasz Sawicki
- Department of Human Nutrition Faculty of Food Sciences University of Warmia and Mazury in Olsztyn Słoneczna 45F Olsztyn10‐719Poland
- Institute of Animal Reproduction and Food Research Polish Academy of Science Tuwima 10 Olsztyn10‐748Poland
| | - Wiesław Wiczkowski
- Institute of Animal Reproduction and Food Research Polish Academy of Science Tuwima 10 Olsztyn10‐748Poland
| | - Monika Hrynkiewicz
- Faculty of Food Science Chair of Food Biochemistry University of Warmia and Mazury in Olsztyn Pl. Cieszyński 1, Kortowo Olsztyn10‑726Poland
| | - Natalia Bączek
- Institute of Animal Reproduction and Food Research Polish Academy of Science Tuwima 10 Olsztyn10‐748Poland
| | - Andrzej Hornowski
- TORSEED S.A. – Garden Seed and Nursery Stock Company in Toruń Żółkiewskiego Toruń87‐100Poland
| | - Joanna Honke
- Institute of Animal Reproduction and Food Research Polish Academy of Science Tuwima 10 Olsztyn10‐748Poland
| | - Joanna Topolska
- Institute of Animal Reproduction and Food Research Polish Academy of Science Tuwima 10 Olsztyn10‐748Poland
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Zou W, Schulz BL, Tan X, Sissons M, Warren FJ, Gidley MJ, Gilbert RG. The role of thermostable proteinaceous α-amylase inhibitors in slowing starch digestion in pasta. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.12.023] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Dupont D, Ferranti P, Mackie A. The 5th International Conference on Food Digestion. Food Res Int 2019; 118:1-3. [PMID: 30898344 DOI: 10.1016/j.foodres.2019.02.049] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
| | - Pasquale Ferranti
- Department of Agricultural Science, University of Naples Federico II, Parco Gussone, Portici I-80055, Italy; Institute of Food Science and Technology, National Council of Research, I-83100 Avellino, Italy
| | - Alan Mackie
- School of Food Science and Nutrition, University of Leeds, LS2 9JT, UK
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Cao L, Yu IKM, Tsang DCW, Zhang S, Ok YS, Kwon EE, Song H, Poon CS. Phosphoric acid-activated wood biochar for catalytic conversion of starch-rich food waste into glucose and 5-hydroxymethylfurfural. BIORESOURCE TECHNOLOGY 2018; 267:242-248. [PMID: 30025320 DOI: 10.1016/j.biortech.2018.07.048] [Citation(s) in RCA: 49] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/11/2018] [Revised: 07/08/2018] [Accepted: 07/09/2018] [Indexed: 06/08/2023]
Abstract
The catalytic activity of engineered biochar was scrutinized for generation of glucose and hydroxymethylfurfural (HMF) from starch-rich food waste (bread, rice, and spaghetti). The biochar catalysts were synthesized by chemical activation of pinewood sawdust with phosphoric acid at 400-600 °C. Higher activation temperatures enhanced the development of porosity and acidity (characterized by COPO3 and CPO3 surface groups), which imparted higher catalytic activity of H3PO4-activated biochar towards starch hydrolysis and fructose dehydration. Positive correlations were observed between HMF selectivity and ratio of mesopore to micropore volume, and between fructose conversion and total acid density. High yields of glucose (86.5 Cmol% at 150 °C, 20 min) and HMF (30.2 Cmol% at 180 °C, 20 min) were produced from rice starch and bread waste, respectively, over H3PO4-activated biochar. These results highlighted the potential of biochar catalyst in biorefinery as an emerging application of engineered biochar.
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Affiliation(s)
- Leichang Cao
- Department of Civil and Environmental Engineering, Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong, China; Shanghai Key Laboratory of Atmospheric Particle Pollution and Prevention (LAP(3)), Department of Environmental Science and Engineering, Fudan University, Shanghai 200433, China
| | - Iris K M Yu
- Department of Civil and Environmental Engineering, Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong, China
| | - Daniel C W Tsang
- Department of Civil and Environmental Engineering, Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong, China.
| | - Shicheng Zhang
- Shanghai Key Laboratory of Atmospheric Particle Pollution and Prevention (LAP(3)), Department of Environmental Science and Engineering, Fudan University, Shanghai 200433, China
| | - Yong Sik Ok
- Korea Biochar Research Center, O-Jeong Eco-Resilience Institute (OJERI) & Division of Environmental Science and Ecological Engineering, Korea University, Seoul 02841, Republic of Korea
| | - Eilhann E Kwon
- Department of Environment and Energy, Sejong University, Seoul 05006, Republic of Korea
| | - Hocheol Song
- Department of Environment and Energy, Sejong University, Seoul 05006, Republic of Korea
| | - Chi Sun Poon
- Department of Civil and Environmental Engineering, Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong, China
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