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Bordini FW, Fernandes JC, de Souza VLC, Galhardo EC, de Mancilha IM, de Almeida Felipe MDG. Characterization of a symbiotic beverage based on water-soluble soybean extract fermented by Lactiplantibacillus plantarum ATCC 8014. Braz J Microbiol 2024; 55:1655-1667. [PMID: 38635155 PMCID: PMC11153477 DOI: 10.1007/s42770-024-01330-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2023] [Accepted: 04/02/2024] [Indexed: 04/19/2024] Open
Abstract
The health benefits of functional foods are associated with consumer interest and have supported the growth of the market for these types of foods, with emphasis on the development of new formulations based on plant extracts. Therefore, the present study aimed to characterize a symbiotic preparation based on water-soluble soy extract, supplemented with inulin and xylitol and fermented by Lactiplantibacillus plantarum ATCC 8014. Regarding nutritional issues, the symbiotic formulation can be considered a source of fiber (2 g/100 mL) and proteins (2.6 g/100 mL), and it also has a low-fat content and low caloric value. This formulation, in terms of microbiological aspects, remained adequate to legal standards after storage for 60 days under refrigeration and also presented an adequate quantity of the aforementioned probiotic strain, corresponding to 9.11 Log CFU.mL-1. These viable L. plantarum cells proved to be resistant to simulated human gastrointestinal tract conditions, reaching the intestine at high cell concentrations of 7.95 Log CFU.mL-1 after 60 days of refrigeration. Regarding sensory evaluation, the formulation showed good acceptance, presenting an average overall impression score of 6.98, 5.98, and 5.16, for control samples stored for 30 and 60 days under refrigeration, respectively. These results demonstrate that water-soluble soy extract is a suitable matrix for fermentation involving L. plantarum ATCC 8014, supporting and providing data on the first steps towards the development of a symbiotic functional food, targeting consumers who have restrictions regarding the consumption of products of animal origin, diabetics, and individuals under calorie restrictions.
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Affiliation(s)
- Fernanda Weber Bordini
- Department of Biotechnology, Engineering School of Lorena, University of São Paulo, Estrada Municipal do Campinho n°100, Ponte Nova, Lorena, São Paulo, 12.602.810, Brazil
| | - Júlia Cristina Fernandes
- Department of Biotechnology, Engineering School of Lorena, University of São Paulo, Estrada Municipal do Campinho n°100, Ponte Nova, Lorena, São Paulo, 12.602.810, Brazil
| | - Viviane Lívia Carvalho de Souza
- Department of Biotechnology, Engineering School of Lorena, University of São Paulo, Estrada Municipal do Campinho n°100, Ponte Nova, Lorena, São Paulo, 12.602.810, Brazil
| | - Elaine Cristina Galhardo
- Department of Biotechnology, Engineering School of Lorena, University of São Paulo, Estrada Municipal do Campinho n°100, Ponte Nova, Lorena, São Paulo, 12.602.810, Brazil
| | - Ismael Maciel de Mancilha
- Department of Biotechnology, Engineering School of Lorena, University of São Paulo, Estrada Municipal do Campinho n°100, Ponte Nova, Lorena, São Paulo, 12.602.810, Brazil
| | - Maria das Graças de Almeida Felipe
- Department of Biotechnology, Engineering School of Lorena, University of São Paulo, Estrada Municipal do Campinho n°100, Ponte Nova, Lorena, São Paulo, 12.602.810, Brazil.
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Zheng B, Zhou H, McClements DJ. Co-Encapsulation of Multiple Polyphenols in Plant-Based Milks: Formulation, Gastrointestinal Stability, and Bioaccessibility. Foods 2023; 12:3432. [PMID: 37761141 PMCID: PMC10528550 DOI: 10.3390/foods12183432] [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: 08/18/2023] [Revised: 09/01/2023] [Accepted: 09/11/2023] [Indexed: 09/29/2023] Open
Abstract
Plant-based milk is particularly suitable for fortification with multiple nutraceuticals because it contains both hydrophobic and hydrophilic domains that can accommodate molecules with different polarities. In this study, we fortified soymilk with three common polyphenols (curcumin, quercetin, and resveratrol) using three pH-driven approaches. We compared the effectiveness of these three different approaches for co-encapsulating polyphenols. The gastrointestinal fate of the polyphenol-fortified soymilks was then studied by passing them through a simulated mouth, stomach, and small intestine, including the stability and bioaccessibility of polyphenols. All three pH-driven approaches were suitable for co-encapsulating multiple polyphenols at a high encapsulation efficiency, especially for the curcumin and resveratrol. The polyphenol-loaded delivery systems exhibited similar changes in particle size, charge, stability, and bioaccessibility as they passed through the mouth, stomach, and intestinal phases. The bioaccessibility of the co-encapsulated polyphenols was much greater than that of crystallized polyphenols dispersed in water. The poor bioaccessibility of the crystallized polyphenols was attributed to their low solubility in water, which made them more difficult to solubilize within mixed micelles. This study underscores the feasibility of pH-driven approaches for encapsulating a variety of polyphenols into the same plant-based delivery system. These fortified plant-based milks may therefore be designed to provide specific health benefits to consumers.
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Affiliation(s)
- Bingjing Zheng
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA;
| | - Hualu Zhou
- Department of Food Science and Technology, College of Agricultural and Environmental Sciences, University of Georgia, Griffin, GA 30223, USA;
| | - David Julian McClements
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA;
- Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Hangzhou 310018, China
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3
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Lou M, Ritzoulis C, Liu J, Zhang X, Han J, Liu W. In vitro digestion of tofu with different textures using an artificial gastric digestive system. Food Res Int 2022; 157:111458. [PMID: 35761694 DOI: 10.1016/j.foodres.2022.111458] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Revised: 05/29/2022] [Accepted: 06/01/2022] [Indexed: 11/26/2022]
Abstract
Two kinds of tofu with obvious differences in texture ["GDL" and "CaSO4", standing for tofus made with the application of either glucono-δ-lactone (GDL) or calcium sulfate, with measured hardness 23.1 ± 3.3 g and 105.2 ± 25.1 g, respectively] were used as to investigate the in vitro progress and extent of tofu digestion, using an independently-developed artificial gastric digestion system (AGDS). The particle size distributions of both CaSO4 and GDL tofu shifted towards smaller particles as the digestion time increased, while the viscosity of the gastric digesta also increased. Tofu proteins were hydrolyzed in the simulated stomach, with GDL tofu showing a higher hydrolysis rate, based on the temporal evolution of SDS-PAGE bands, and had a higher amino acids accumulation than CaSO4 tofu at the end of gastric digestion. In the absence of peptic enzymes, the protein was acidically-hydrolyzed, but the degree of hydrolysis was much lower than in the presence of enzymes; these findings are in accord with the changes in microstructure observed by scanning electron microscopy. The results indicated that the in vitro extent of tofu digestion is related to its hardness, which is in turn related to its microstructure; they also indicated the potential of our developed in vitro dynamic stomach in studying semi-solid foods.
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Affiliation(s)
- Mapeizhan Lou
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Christos Ritzoulis
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China; Department of Food Science and Technology, International Hellenic University, Alexander Campus, 57400 Thessaloniki, Greece
| | - Jing Liu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Xinyuan Zhang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Jianzhong Han
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Weilin Liu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China.
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4
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Zaeim D, Liu W, Han J, Wilde PJ. Effect of non-starch polysaccharides on the in vitro gastric digestion of soy-based milk alternatives. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107875] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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5
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Zhang C, Ritzoulis C, Jin Z, Cui W, Li X, Han J, Liu W. Yellow and Black Soybean Pellet Degradation and Nutrients Hydrolysis During In Vitro Gastrointestinal Digestion. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09717-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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6
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Wang R, Mohammadi M, Mahboubi A, Taherzadeh MJ. In-vitro digestion models: a critical review for human and fish and a protocol for in-vitro digestion in fish. Bioengineered 2021; 12:3040-3064. [PMID: 34187302 PMCID: PMC8806420 DOI: 10.1080/21655979.2021.1940769] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2021] [Accepted: 06/04/2021] [Indexed: 10/28/2022] Open
Abstract
Digestive systems in human, animals, and fish are biological reactors and membranes to digest food and extract nutrients. Therefore, static and dynamic models of in-vitro digestion systems are developed to study e.g. novel food and feed before in-vivo studies. Such models are well developed for human, but not to the same extent for animals and fish. On the other hand, recent advances in aquaculture nutrition have created several potential fish meal replacements, and the assessment of their nutrient digestibility is critical in the application as a fish meal replacement. Using an in-vitro method, the assessment of an ingredient digestibility could be faster and less expensive compared to using an in-vivo experiment. An in-vitro method has been widely used to assess food nutrient digestibility for humans; however, its application for fish is still in the early stages. Both the human and fish as monogastric vertebrates share similar gastrointestinal systems; thus, the concept from the application for humans could be applied for fish. This review aims to improve the in-vitro digestion protocol for fish by adapting the concept from then study for humans, summarizing the current available in-vitro digestion model developed for human and fish in-vitro digestion study, identifying challenges specifically for fish required to be tackled and suggesting an engineering approach to adapt the human in-vitro gastrointestinal model to fish. Protocols to conduct in-vitro digestion study for fish are then proposed.
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Affiliation(s)
- Ricky Wang
- Swedish Centre for Resource Recovery, University of Borås, Borås. Sweden
| | - Mahtab Mohammadi
- Swedish Centre for Resource Recovery, University of Borås, Borås. Sweden
| | - Amir Mahboubi
- Swedish Centre for Resource Recovery, University of Borås, Borås. Sweden
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7
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Yang X, Ren Y, Liu H, Huo C, Li L. Differences in the physicochemical, digestion and microstructural characteristics of soy protein gel acidified with lactic acid bacteria, glucono-δ-lactone and organic acid. Int J Biol Macromol 2021; 185:462-470. [PMID: 34147525 DOI: 10.1016/j.ijbiomac.2021.06.071] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2021] [Revised: 05/31/2021] [Accepted: 06/10/2021] [Indexed: 11/25/2022]
Abstract
This study evaluated the differences in the physicochemical, digestion and microstructure of soy protein gels acidified with Lactobacillus casei (L. casei), glucono-δ-lactone (GDL) and citric acid. The maximum acidification rate was as follows: citric acid > GDL > L. casei. The gelation points of L. casei-induced gel (LC gel) and GDL-induced gel (GDL gel) occurred at 74 min and 55 min; however, gelation point of citric acid-induced gel (CA gel) was not detected because acidification was too fast. LC gel showed the high gel hardness (20.40 ± 2.23 g) and water holding capacity (84.58 ± 0.59%). At the end of intestinal digestion, the average particle size of the LC gel was the largest, but there was no significant difference between GDL gel and CA gel. The microstructure of the GDL gel was found to be the densest. Acidification rate was the "key step" of acid-induced gels, while both the proteolytic and exopolysaccharide (EPS) production capacity were involved in LC gel.
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Affiliation(s)
- Xiaoyu Yang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yiming Ren
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Huifang Liu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Chunyan Huo
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Liang Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
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Wang X, Ye A, Dave A, Singh H. In vitro digestion of soymilk using a human gastric simulator: Impact of structural changes on kinetics of release of proteins and lipids. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106235] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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9
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Wegrzyn TF, Acevedo-Fani A, Loveday SM, Singh H. In vitro dynamic gastric digestion of soya protein/milk protein blended beverages: influence of protein composition and co-processing. Food Funct 2021; 12:2605-2616. [DOI: 10.1039/d0fo02742a] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The gastric digestion behaviours of blended protein beverages containing different ratios of casein, whey protein and soya protein that were heat-treated at 60 °C or 80 °C were investigated using an in vitro dynamic human gastric simulator.
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Affiliation(s)
| | | | - Simon M. Loveday
- Riddet Institute
- Massey University
- Palmerston North 4442
- New Zealand
- AgResearch Limited
| | - Harjinder Singh
- Riddet Institute
- Massey University
- Palmerston North 4442
- New Zealand
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10
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Ningtyas DW, Hati S, Prakash S. Bioconversion and bioaccessibility of isoflavones from sogurt during in vitro digestion. Food Chem 2020; 343:128553. [PMID: 33176956 DOI: 10.1016/j.foodchem.2020.128553] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2020] [Revised: 10/28/2020] [Accepted: 10/31/2020] [Indexed: 01/14/2023]
Abstract
This study investigated the bioconversion and bioaccessibility of soy isoflavones produced in sogurt fermented with S. thermophilus and L. bulgaricus during in vitro digestion. The highest survivability of S. thermophilus (6.49 log cfu/mL) and L. bulgaricus (6.48 log cfu/mL) was in oral phase. In gastric phase, the total aglycones of sogurt (26.73 g/L) increased up to 20 times than control (1.21 g/L), with a significant increase in daidzein (17.05 g/L) and genistein (9.68 g/L). Addition of 8U of β-glucosidase into soymilk significantly increased the conversion of isoflavone in ENTII (daidzein: 0.46 g/L; genistein: 0.18 g/L) than in ENTI (daidzein: 0.33 g/L; genistein: 0.20 g/L). The particle size analysis and confocal micrographs of digesta also suggest the size of fat and protein in gastric phase to be smaller than in intestinal phase. The results indicate the prospective to develop soy-based fermented products capable of releasing high isoflavone in the digestive system.
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Affiliation(s)
- Dian Widya Ningtyas
- Department of Food Science and Technology, Faculty of Agricultural Technology, Brawijaya University, Jl. Veteran, Malang 65145, Indonesia; School of Agriculture and Food Sciences, The University of Queensland, St. Lucia, Queensland 4072, Australia
| | - Subrota Hati
- Dairy Microbiology Department, SMC College of Dairy Science, Anand Agricultural University, Anand 388110, Gujarat, India
| | - Sangeeta Prakash
- School of Agriculture and Food Sciences, The University of Queensland, St. Lucia, Queensland 4072, Australia.
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11
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Particle degradation and nutrient bioavailability of soybean milk during in vitro digestion. FOOD BIOPHYS 2020. [DOI: 10.1007/s11483-020-09649-5] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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12
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Reynaud Y, Lopez M, Riaublanc A, Souchon I, Dupont D. Hydrolysis of plant proteins at the molecular and supra-molecular scales during in vitro digestion. Food Res Int 2020; 134:109204. [PMID: 32517931 DOI: 10.1016/j.foodres.2020.109204] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2019] [Revised: 03/20/2020] [Accepted: 03/27/2020] [Indexed: 12/13/2022]
Abstract
The digestion of plant protein is highly dependent on multiple factors, with two of the most important being the protein source and the food matrix. The present study investigated the effects of these two factors on the digestion of seitan (a wheat-based food), tofu, soya juice, and a homemade emulsion of soy oil and water that was stabilised with pea protein. The four plant matrices and their respective protein isolates/concentrates (wheat gluten, soya protein, pea protein) were subjected to in vitro static digestion following the INFOGEST consensus protocol. We monitored the release of α-amino groups during digestion. We found that food matrix had a strong influence on protein digestion: soya juice was more hydrolysed than fresh tofu (51.1% versus 33.1%; P = 0.0087), but fresh tofu was more hydrolysed than soya protein isolate (33.1% versus 17.9%; P < 0.0001). Likewise, the pea-protein emulsion was better hydrolysed than the pea-protein isolate (P = 0.0033). Differences were also detected between the two solid foods investigated here: a higher degree of hydrolysis was found for tofu compared to seitan (33.1% versus 11.8%), which was perhaps a function of the presence of numerous dense protein aggregates in the latter but not the former. Furthermore, freeze-drying more than doubled the final degree of hydrolysis of seitan (P < 0.0001), but had no effect on tofu (P = 1.0000). Confocal microscopy revealed that protein networks in freeze-dried seitan were strongly altered with respect to the fresh product; instead, protein networks in freeze-dried and fresh tofu were largely similar. Finally, we found that the protease:protein ratio had a strong effect on the kinetics of proteolysis: a 3.7-fold increase in the concentration of the soya protein isolate with respect to that of the soya juice decreased the final degree of hydrolysis from 50.3 to 17.9% (P = 0.0988).
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Affiliation(s)
- Yohan Reynaud
- IMPROVE SAS, F-80480 Dury, France; STLO, INRA, AGROCAMPUS OUEST, F-35042 Rennes, France.
| | | | | | - Isabelle Souchon
- GMPA, INRA, AgroParisTech, Université Paris Saclay, F-78850 Thiverval-Grignon, France.
| | - Didier Dupont
- STLO, INRA, AGROCAMPUS OUEST, F-35042 Rennes, France.
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Qing S, Zhang Q, Li W, Azarpazhooh E, Simpson BK, Rui X. Effects of different satiety levels on the fate of soymilk protein in gastrointestinal digestion and antigenicity assessed by an in vitro dynamic gastrointestinal model. Food Funct 2019; 10:7855-7864. [DOI: 10.1039/c9fo01965k] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The effects of different satiety levels on soymilk protein digestion and antigenicity have been evaluated by an in vitro dynamic gastrointestinal model.
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Affiliation(s)
- Shuting Qing
- College of Food Science and Technology
- Nanjing Agricultural University
- P R China
| | - Qiuqin Zhang
- College of Food Science and Technology
- Nanjing Agricultural University
- P R China
| | - Wei Li
- College of Food Science and Technology
- Nanjing Agricultural University
- P R China
| | - Elham Azarpazhooh
- Khorasan Razavi Agricultural and Natural Resources Research and Education Center
- AREEO
- Mashhad
- Iran
| | - Benjamin K. Simpson
- Department of Food Science and Agricultural Chemistry
- Macdonald Campus
- McGill University
- QC
- Canada
| | - Xin Rui
- College of Food Science and Technology
- Nanjing Agricultural University
- P R China
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