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He V, Seibt S, Cadarso VJ, Neild A, Boyd BJ. Compartmentalised enzyme-induced phase transformations in self-assembling lipid systems. J Colloid Interface Sci 2024; 672:256-265. [PMID: 38838633 DOI: 10.1016/j.jcis.2024.05.087] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2024] [Revised: 04/29/2024] [Accepted: 05/14/2024] [Indexed: 06/07/2024]
Abstract
HYPOTHESIS Understanding the digestion of lipid-based pharmaceutical formulations and food systems is necessary for optimising drug and nutrient delivery and has been extensively studied in bulk emulsion systems using the pH-stat method [1]. However, this approach is not suitable for investigation of individual lipid droplets, in particular the interface where the lipase acts. Microfluidic approaches to study digestion at lipid-water interfaces using droplet trapping have been proposed, however the aqueous phase in that case washes over the interface presenting uncertainty over the stoichiometry of interactions [2]. The internal interface of a Janus-like droplet, containing distinct aqueous and lipid compartments, mimics the interface of a lipid droplet in aqueous solution with controlled stoichiometry [3]. Hence, it was hypothesised that the internal interface of Janus droplets can offer a precise way to study the enzymatic digestion of lipids formulations. EXPERIMENTS Using microfluidic methods, Janus-like droplets were formed by coalescing emulsion droplets containing lipid formulation and pancreatic lipase. Polarised light microscopy (PLM) and in-situ small-angle X-ray scattering (SAXS) were used to investigate the droplets. FINDINGS PLM revealed the growth of an aligned inverse hexagonal phase (H2), and with SAXS showed that this phase transformation and alignment resulted from enzymatic digestion. A subsequent partial transformation from H2 to inverse bicontinuous cubic phase occurred when simulated intestinal fluid was used instead of Tris buffer. Suggesting that phospholipids and bile salts could diffuse across the internal interface to locally affect their surroundings.
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Affiliation(s)
- Vincent He
- Department of Mechanical and Aerospace Engineering, Monash University, Clayton, VIC 3800, Australia
| | - Susanne Seibt
- SAXS/WAXS Beamline, Australian Synchrotron (ANSTO), 800 Blackburn Rd, Clayton, VIC 3150, Australia
| | - Victor J Cadarso
- Department of Mechanical and Aerospace Engineering, Monash University, Clayton, VIC 3800, Australia
| | - Adrian Neild
- Department of Mechanical and Aerospace Engineering, Monash University, Clayton, VIC 3800, Australia
| | - Ben J Boyd
- Drug Delivery, Disposition and Dynamics, Monash Institute of Pharmaceutical Sciences, Monash University (Parkville Campus), 381 Royal Parade, Parkville, VIC 3052, Australia; Department of Pharmacy, University of Copenhagen, Universitetsparken 2, 2100 Copenhagen, Denmark.
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2
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Voisin H, Bonnin E, Marquis M, Alvarado C, Lafon S, Lopez-Leon T, Jamme F, Capron I. Interactions between proteins and cellulose in a liquid crystalline media: Design of a droplet based experimental platform. Int J Biol Macromol 2023; 245:125488. [PMID: 37353113 DOI: 10.1016/j.ijbiomac.2023.125488] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2023] [Revised: 06/05/2023] [Accepted: 06/18/2023] [Indexed: 06/25/2023]
Abstract
Model systems are needed to provide controlled environment for the understanding of complex phenomena. Interaction between polysaccharides and proteins in dense medium are involved in numerous complex systems such as biomass conversion or plant use for food processing or biobased materials. In this work, cellulose nanocrystals (CNCs) were used to study proteins in a dense and organized cellulosic environment. This environment was designed within microdroplets using a microfluidic setup, and applied to two proteins, bovine serum albumin (BSA) and a GH7 endoglucanase, relevant to food and plant science, respectively. The CNC at 56.5 g/L organized in liquid crystalline structure and the distribution of the proteins was probed using synchrotron deep-UV radiation. The proteins were homogeneously distributed throughout the volume, but BSA significantly disturbed the droplet global organization, preferring partition in hydrophilic external micelles. In contrast, GH7 partitioned with the CNCs showing stronger non-polar interaction but without disruption of the system organization. Such results pave the road for the development of more complex polysaccharides - proteins in-vitro models.
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Affiliation(s)
| | | | | | | | - Suzanne Lafon
- Laboratoire Gulliver, UMR CNRS 7083, ESPCI Paris, Université PSL, 10 rue Vauquelin, 75005 Paris, France
| | - Teresa Lopez-Leon
- Laboratoire Gulliver, UMR CNRS 7083, ESPCI Paris, Université PSL, 10 rue Vauquelin, 75005 Paris, France
| | - Frederic Jamme
- DISCO Beamline, SOLEIL Synchrotron, 91192 Gif-sur-Yvette, France
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3
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Schroën K, Deng B, Berton-Carabin C, Marze S, Corstens M, Hinderink E. Microfluidics-based observations to monitor dynamic processes occurring in food emulsions and foams. Curr Opin Food Sci 2023. [DOI: 10.1016/j.cofs.2023.100989] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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4
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Porto Santos T, Cejas CM, Cunha RL. Microfluidics as a tool to assess and induce emulsion destabilization. SOFT MATTER 2022; 18:698-710. [PMID: 35037925 DOI: 10.1039/d1sm01588e] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Microfluidic technology enables judicious control of the process parameters on a small length scale, which in turn allows speeding up the destabilization of emulsion droplets interface in microfluidic devices. In this light, microfluidic channels can be used as an efficient tool to assess emulsion stability and to observe the behavior of the droplets immediately after their formation, enabling to determine whether or not they are prone to re-coalescence. Observation of the droplets after emulsifier adsorption also allows the investigation of emulsion stability over time. Both evaluations would contribute to determine emulsion stability aiming at specific applications in food and pharmaceutical industries. Furthermore, emulsion coalescence can also be performed under extremely controlled conditions within the microfluidic devices in order to explore emulsion droplets as micro-reactors (for regulated biological and chemical assays). Such microfluidic procedures can be performed either in confined environments or under dynamic flow conditions. Under confined environments, droplets are observed in fixed positions simulating different environmental conditions. On the other hand, with the scrutiny of emulsions under dynamic flow processes, it is possible to determine the behavior of the droplets when subjected to shear forces, comparable to those experienced in conventional emulsification techniques or even in pumping operations. Given the above, this paper reviews different microfluidic techniques (such as changing channel geometry or wettability) hitherto used to destabilize emulsions, mainly focusing on the specificities of each study, whether the droplets are destabilized in confined or dynamic flow processes. Thereby, by going deeper into this review, readers will be able to identify different strategies for emulsion destabilization (in order to understand stabilizing mechanisms or even to apply these droplets as micro-reactors), as this paper shows the particularities of the most recent studies and elucidates the current state-of-the-art of this microfluidic-related application.
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Affiliation(s)
- Tatiana Porto Santos
- Department of Food Engineering, Faculty of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80-CEP 13083-862 Campinas, Brazil.
| | - Cesare M Cejas
- Microfluidics, MEMS, Nanostructures Laboratory, CNRS Chimie Biologie Innovation (CBI) UMR 8231, Institut Pierre Gilles de Gennes (IPGG), ESPCI Paris, PSL Research University, 6 rue Jean Calvin 75005, Paris, France.
| | - Rosiane Lopes Cunha
- Department of Food Engineering, Faculty of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80-CEP 13083-862 Campinas, Brazil.
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5
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Marze S. Compositional, Structural, and Kinetic Aspects of Lipid Digestion and Bioavailability: In Vitro, In Vivo, and Modeling Approaches. Annu Rev Food Sci Technol 2022; 13:263-286. [DOI: 10.1146/annurev-food-052720-093515] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Lipid digestion and bioavailability are usually investigated separately, using different approaches (in vitro, modeling, in vivo). However, a few inclusive studies show that their kinetics are closely linked. Lipid bioavailability kinetics is likely involved in the development and evolution of several diseases, so lipid digestion kinetics could be involved as well and can be modulated by food design or combination. To illustrate this possibility, the compositional and structural aspects of lipid digestion kinetics, as investigated using in vitro and modeling approaches, are presented first. Then, in vivo and mixed approaches enabling the study of both kinetics are reviewed and discussed. Finally, disparate modeling approaches are introduced, and a unifying modeling scheme is proposed, opening new perspectives for understanding the role and interactions of various factors (chemical, physical, and biological) involved in lipid metabolism. Expected final online publication date for the Annual Review of Food Science and Technology, Volume 13 is March 2022. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.
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Affiliation(s)
- Sébastien Marze
- INRAE, Biopolymères Interactions Assemblages, Nantes, France
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6
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Fabrication of zein-modified starch nanoparticle complexes via microfluidic chip and encapsulation of nisin. Curr Res Food Sci 2022; 5:1110-1117. [PMID: 35865806 PMCID: PMC9294254 DOI: 10.1016/j.crfs.2022.07.005] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Revised: 06/16/2022] [Accepted: 07/04/2022] [Indexed: 11/30/2022] Open
Abstract
A microfluidic chip is a micro-reactor that precisely manipulates and controls fluids. Zein is a group of prolamines extracted from corn that can form self-assembled nanoparticles in water or a low concentration of ethanol in a microfluidic chip. However, the zein nanoparticles have stability issues, especially in a neutral pH environment due to the proximity of the isoelectric point. This study was designed 1) to evaluate the effect of octenyl succinic anhydride (OSA) modified starch on the stability of zein nanoparticles formed using a microfluidic chip and 2) to apply the zein-OSA starch for encapsulation of nisin and evaluate its anti-microbial activity in a model food matrix. A T-junction configuration of the microfluidic chip was used to fabricate the zein nanoparticles using 1% or 2% zein solution and 0–10% (w/w) of OSA starch solution. The stability of the nanoparticles in various ionic strength environments was assessed. Encapsulation efficiency and anti-microbial activity of nisin in the zein nanoparticles against Listeria monocytogenes in a fresh cheese were measured. As the concentration of OSA starch increased from 0 to 10%, effective diameter increased from 117.8 ± 14.5 to 198.7 ± 13.9 nm without affecting polydispersity indexes and zeta-potential changed toward that of the modified starch indicating the zein surface coverage by the OSA starch. The zein-OSA starch nanoparticle complexes were more stable at various sodium chloride concentrations than the zein nanoparticles without OSA starch. The encapsulation efficiency of nisin was positively correlated with the OSA starch concentration. The anti-microbial activity of nisin in the fresh cheese also increased until 3-days of storage as the concentration of the OSA starch increased, which presented both a potential and challenge toward applications. Microfluidic chip formed zein nanoparticles with OSA-modified starch. Zein nanoparticle size and stability were affected by zein and modified starch concentration. Nisin was encapsulated in the zein nanoparticles via microfluidic chip. Anti-microbial activity of nisin was improved by the encapsulation.
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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: 14] [Impact Index Per Article: 4.7] [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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8
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Schroen K, Berton-Carabin C, Renard D, Marquis M, Boire A, Cochereau R, Amine C, Marze S. Droplet Microfluidics for Food and Nutrition Applications. MICROMACHINES 2021; 12:863. [PMID: 34442486 PMCID: PMC8400250 DOI: 10.3390/mi12080863] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 07/15/2021] [Accepted: 07/19/2021] [Indexed: 01/05/2023]
Abstract
Droplet microfluidics revolutionizes the way experiments and analyses are conducted in many fields of science, based on decades of basic research. Applied sciences are also impacted, opening new perspectives on how we look at complex matter. In particular, food and nutritional sciences still have many research questions unsolved, and conventional laboratory methods are not always suitable to answer them. In this review, we present how microfluidics have been used in these fields to produce and investigate various droplet-based systems, namely simple and double emulsions, microgels, microparticles, and microcapsules with food-grade compositions. We show that droplet microfluidic devices enable unprecedented control over their production and properties, and can be integrated in lab-on-chip platforms for in situ and time-resolved analyses. This approach is illustrated for on-chip measurements of droplet interfacial properties, droplet-droplet coalescence, phase behavior of biopolymer mixtures, and reaction kinetics related to food digestion and nutrient absorption. As a perspective, we present promising developments in the adjacent fields of biochemistry and microbiology, as well as advanced microfluidics-analytical instrument coupling, all of which could be applied to solve research questions at the interface of food and nutritional sciences.
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Affiliation(s)
- Karin Schroen
- Food Process and Engineering Group, Wageningen University and Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands; (K.S.); (C.B.-C.)
| | - Claire Berton-Carabin
- Food Process and Engineering Group, Wageningen University and Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands; (K.S.); (C.B.-C.)
- INRAE, BIA Biopolymères Interactions Assemblages, F-44316 Nantes, France; (D.R.); (A.B.); (R.C.); (C.A.)
| | - Denis Renard
- INRAE, BIA Biopolymères Interactions Assemblages, F-44316 Nantes, France; (D.R.); (A.B.); (R.C.); (C.A.)
| | | | - Adeline Boire
- INRAE, BIA Biopolymères Interactions Assemblages, F-44316 Nantes, France; (D.R.); (A.B.); (R.C.); (C.A.)
| | - Rémy Cochereau
- INRAE, BIA Biopolymères Interactions Assemblages, F-44316 Nantes, France; (D.R.); (A.B.); (R.C.); (C.A.)
| | - Chloé Amine
- INRAE, BIA Biopolymères Interactions Assemblages, F-44316 Nantes, France; (D.R.); (A.B.); (R.C.); (C.A.)
| | - Sébastien Marze
- INRAE, BIA Biopolymères Interactions Assemblages, F-44316 Nantes, France; (D.R.); (A.B.); (R.C.); (C.A.)
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9
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Porto Santos T, Cejas CM, Cunha RL, Tabeling P. Unraveling driving regimes for destabilizing concentrated emulsions within microchannels. SOFT MATTER 2021; 17:1821-1833. [PMID: 33399611 DOI: 10.1039/d0sm01674h] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Coalescence is the most widely demonstrated mechanism for destabilizing emulsion droplets in microfluidic chambers. However, we find that depending on the channel wall surface functionalization, surface zeta potential, type of surfactant, characteristics of the oil as a dispersed phase, or even the presence of externally-induced stress, other different destabilization mechanisms can occur in subtle ways. In general, we observe four regimes leading to destabilization of concentrated emulsions: (i) coalescence, (ii) emulsion bursts, (iii) a combination of the two first mechanisms, attributed to the simultaneous occurrence of coalescence and emulsion bursts; and (iv) compaction of the droplet network that eventually destabilizes to fracture-like behavior. We correlate various physico-chemical properties (zeta potential, contact angle, interfacial tension) to understand their respective influence on the destabilization mechanisms. This work provides insights into possible ways to control or inflict emulsion droplet destabilization for different applications.
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Affiliation(s)
- Tatiana Porto Santos
- Department of Food Engineering, Faculty of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80-CEP 13083-862 Campinas, Brazil. and Microfluidics, MEMS, Nanostructures Laboratory, CNRS Chimie Biologie Innovation (CBI) UMR 8231, Institut Pierre Gilles de Gennes (IPGG), ESPCI Paris, PSL Research University, 6 rue Jean Calvin 75005, Paris, France.
| | - Cesare M Cejas
- Microfluidics, MEMS, Nanostructures Laboratory, CNRS Chimie Biologie Innovation (CBI) UMR 8231, Institut Pierre Gilles de Gennes (IPGG), ESPCI Paris, PSL Research University, 6 rue Jean Calvin 75005, Paris, France.
| | - Rosiane Lopes Cunha
- Department of Food Engineering, Faculty of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80-CEP 13083-862 Campinas, Brazil.
| | - Patrick Tabeling
- Microfluidics, MEMS, Nanostructures Laboratory, CNRS Chimie Biologie Innovation (CBI) UMR 8231, Institut Pierre Gilles de Gennes (IPGG), ESPCI Paris, PSL Research University, 6 rue Jean Calvin 75005, Paris, France.
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10
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Microtechnological Tools to Achieve Sustainable Food Processes, Products, and Ingredients. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09212-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
AbstractOne of the major challenges we face as humankind is supplying a growing world population with sufficient and healthy foods. Although from a worldwide perspective sufficient food is produced, locally, the situation can be dire. Furthermore, the production needs to be increased in a sustainable manner for future generations, which also implies prevention of food waste, and making better use of the available resources. How to contribute to this as food technologists is an ultimate question, especially since the tools that can investigate processes at relevant time scales, and dimensions, are lacking. Here we propose the use of microtechnology and show examples of how this has led to new insights in the fields of ingredient isolation (filtration), and emulsion/foam formation, which will ultimately lead to better-defined products. Furthermore, microfluidic tools have been applied for testing ingredient functionality, and for this, various examples are discussed that will expectedly contribute to making better use of more sustainably sourced starting materials (e.g., novel protein sources). This review will wrap up with a section in which we discuss future developments. We expect that it will be possible to link food properties to the effects that foods create in vivo. We thus expand the scope of this review that is technical in nature, toward physiological functionality, and ultimately to rational food design that is targeted to improve human health.
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Affiliation(s)
- Yonghua Li-Beisson
- Aix Marseille Univ, CEA, CNRS, Institut de Biosciences et Biotechnologies D'Aix- Marseille, CEA Cadarache, 13108, Saint Paul-Lez-Durance, France.
| | - Frédéric Carrière
- Aix Marseille Université, CNRS, UMR7281 Bioénergétique et Ingénierie des Protéines, 31 Chemin Joseph Aiguier, Marseille Cedex 20, 13402, France.
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12
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Manipulating and studying triglyceride droplets in microfluidic devices. Biochimie 2019; 169:88-94. [PMID: 31881257 DOI: 10.1016/j.biochi.2019.12.010] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2019] [Accepted: 12/20/2019] [Indexed: 02/07/2023]
Abstract
Triglyceride is the main lipid class in nature, found as droplets in both living systems and man-made products (such as manufactured foods and drugs). Characterizing triglyceride droplets in situ in these systems is complex due to many environmental interactions. To answer basic research questions about droplet formation, structuration, stability, or degradation, microfluidic strategies were developed, allowing well-controlled droplets to be formed, manipulated, and studied. In this review, these strategies are described, starting with the presentation of droplet production devices, with applications essentially related to microencapsulation and delivery, then detailing methods to monitor droplet degradation in situ and in real time, finishing with microfluidic platforms allowing the investigation of many aspects of biological lipid droplets simultaneously.
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13
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Verhoeckx K, Bøgh KL, Dupont D, Egger L, Gadermaier G, Larré C, Mackie A, Menard O, Adel-Patient K, Picariello G, Portmann R, Smit J, Turner P, Untersmayr E, Epstein MM. The relevance of a digestibility evaluation in the allergenicity risk assessment of novel proteins. Opinion of a joint initiative of COST action ImpARAS and COST action INFOGEST. Food Chem Toxicol 2019; 129:405-423. [PMID: 31063834 DOI: 10.1016/j.fct.2019.04.052] [Citation(s) in RCA: 49] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2019] [Revised: 04/25/2019] [Accepted: 04/27/2019] [Indexed: 01/09/2023]
Abstract
The current allergenicity assessment of novel proteins is based on the EFSA GMO guidance. Recently, EFSA launched a new guidance document on allergenicity assessment of GM plants (2017). This document describes, amongst other topics, the new scientific and regulatory developments on in vitro protein digestibility tests. The EFSA GMO Panel stated that for in vitro protein digestibility tests, additional investigations are needed before any additional recommendation in the form of guidance can be provided. To this end, an interim phase is considered necessary to evaluate the revisions to the in vitro gastrointestinal digestion test, proposed by EFSA. This prompted the establishment of a joint workshop through two COST Action networks: COST Action ImpARAS and COST Acton INFOGEST. In 2017, a workshop was organised to discuss the relevance of digestion in allergenicity risk assessment and how to potentially improve the current methods and readouts. The outcome of the workshop is that there is no rationale for a clear readout that is predictive for allergenicity and we suggest to omit the digestion test from the allergenicity assessment strategy for now, and put an effort into filling the knowledge gaps as summarized in this paper first.
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Affiliation(s)
| | - Katrine Lindholm Bøgh
- National Food Institute, Technical University of Denmark, DK-2800, Kgs. Lyngby, Denmark.
| | | | - Lotti Egger
- Agroscope, Schwarzenburgstr. 161, 3003, Bern, Charlotte, Switzerland.
| | - Gabriele Gadermaier
- University of Salzburg, Department of Biosciences, Hellbrunnerstraße 34, 5020 Salzburg, Austria.
| | - Colette Larré
- INRA UR1268 BIA, Rue de la Géraudière, BP 71627, 44316 Nantes, France.
| | - Alan Mackie
- School of Food Science and Nutrition, University of Leeds, LS2 9JT, UK.
| | | | - Karine Adel-Patient
- UMR Service de Pharmacologie et Immunoanalyse, Laboratoire d'Immuno-Allergie Alimentaire, CEA, INRA, Université Paris-Saclay, F-91191, Gif-sur-Yvette Cedex, France.
| | | | - Reto Portmann
- Agroscope, Schwarzenburgstr. 161, 3003 Bern, Switzerland.
| | - Joost Smit
- Institute of Risk Assessment Sciences, Utrecht University, Yalelaan 104, 3584CM, Utrecht, the Netherlands.
| | - Paul Turner
- Section of Paediatrics, Imperial College London, London, United Kingdom.
| | - Eva Untersmayr
- Institute of Pathophysiology and Allergy Research, Center for Pathophysiology, Infectiology and Immunology, Medical University of Vienna, Waehringer Guertel 18-20, 1090, Vienna, Austria.
| | - Michelle M Epstein
- Department of Dermatology, Experimental Allergy Laboratory, Medical University of Vienna, Waehringer Guertel 18-20 room 4P9.02, 1090, Vienna, Austria.
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14
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Nguyen HT, Marquis M, Anton M, Marze S. Studying the real-time interplay between triglyceride digestion and lipophilic micronutrient bioaccessibility using droplet microfluidics. 2 application to various oils and (pro)vitamins. Food Chem 2019; 275:661-667. [DOI: 10.1016/j.foodchem.2018.09.126] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2018] [Revised: 09/06/2018] [Accepted: 09/20/2018] [Indexed: 01/16/2023]
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15
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Nguyen HT, Marquis M, Anton M, Marze S. Studying the real-time interplay between triglyceride digestion and lipophilic micronutrient bioaccessibility using droplet microfluidics. 1 lab on a chip method. Food Chem 2019; 275:523-529. [DOI: 10.1016/j.foodchem.2018.09.096] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2018] [Revised: 09/10/2018] [Accepted: 09/16/2018] [Indexed: 01/06/2023]
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16
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17
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18
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Dupont D, Alric M, Blanquet-Diot S, Bornhorst G, Cueva C, Deglaire A, Denis S, Ferrua M, Havenaar R, Lelieveld J, Mackie AR, Marzorati M, Menard O, Minekus M, Miralles B, Recio I, Van den Abbeele P. Can dynamicin vitrodigestion systems mimic the physiological reality? Crit Rev Food Sci Nutr 2018; 59:1546-1562. [DOI: 10.1080/10408398.2017.1421900] [Citation(s) in RCA: 98] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- D. Dupont
- INRA Agrocampus Ouest, STLO, Rennes, France
| | - M. Alric
- Université Clermont Auvergne, Clermont-Ferrand, France
| | | | | | - C. Cueva
- CSIC Universidad Autonoma de Madrid, CIAL, Madrid, Spain
| | | | - S. Denis
- Université Clermont Auvergne, Clermont-Ferrand, France
| | - M. Ferrua
- Fonterra, Palmerston North, New Zealand
| | | | | | | | | | - O. Menard
- INRA Agrocampus Ouest, STLO, Rennes, France
| | | | - B. Miralles
- CSIC Universidad Autonoma de Madrid, CIAL, Madrid, Spain
| | - I. Recio
- CSIC Universidad Autonoma de Madrid, CIAL, Madrid, Spain
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Scheuble N, Iles A, Wootton RCR, Windhab EJ, Fischer P, Elvira KS. Microfluidic Technique for the Simultaneous Quantification of Emulsion Instabilities and Lipid Digestion Kinetics. Anal Chem 2017; 89:9116-9123. [DOI: 10.1021/acs.analchem.7b01853] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Nathalie Scheuble
- Institute
of Food, Nutrition and Health, ETH Zurich, Zurich 8092, Switzerland
| | - Alexander Iles
- Department
of Chemistry, University of Hull, Hull HU6 7RX, United Kingdom
| | - Robert C. R. Wootton
- Department
of Science and Technology, University of Suffolk, Ipswich IP4 1QJ, United Kingdom
| | - Erich J. Windhab
- Institute
of Food, Nutrition and Health, ETH Zurich, Zurich 8092, Switzerland
| | - Peter Fischer
- Institute
of Food, Nutrition and Health, ETH Zurich, Zurich 8092, Switzerland
| | - Katherine S. Elvira
- Department
of Chemistry, University of Victoria, Victoria, British Columbia V8W 2Y2, Canada
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20
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Marze S. Bioavailability of Nutrients and Micronutrients: Advances in Modeling and In Vitro Approaches. Annu Rev Food Sci Technol 2017; 8:35-55. [PMID: 28068491 DOI: 10.1146/annurev-food-030216-030055] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
The bioavailability of food nutrients and microconstituents is recognized as a determinant factor for optimal health status. However, human and animal studies are expensive and limited by the large amount of potential food bioactive compounds. The search for alternatives is very active and raises many questions. On one hand, in vitro digestion systems are good candidates, but to date only bioaccessibility has been correctly assessed. To go further, to what degree should natural processes be reproduced? What techniques can be used to measure the changes in food properties and structures in situ in a noninvasive way? On the other hand, modeling approaches have good potential, but their development is time-consuming. What compromises should be done between food and physiology realism and computational ease? This review addresses these questions by identifying highly resolved analytical methods, detailed computer models and simulations, and the most promising dynamic in vitro systems.
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Affiliation(s)
- Sébastien Marze
- Biopolymères Interactions Assemblages, INRA, 44300 Nantes, France;
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21
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Farzi GA, Rezazadeh N, Parsian Nejad A. Homogenization Efficiency of Two Immiscible Fluids in Static Mixer Using Droplet Tracking Technique. J DISPER SCI TECHNOL 2015. [DOI: 10.1080/01932691.2015.1115362] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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22
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Corstens MN, Berton-Carabin CC, de Vries R, Troost FJ, Masclee AAM, Schroën K. Food-grade micro-encapsulation systems that may induce satiety via delayed lipolysis: A review. Crit Rev Food Sci Nutr 2015; 57:2218-2244. [DOI: 10.1080/10408398.2015.1057634] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Meinou N. Corstens
- Department of Agrotechnology & Food Sciences, Food Process Engineering Group, Wageningen University and Research Center, Wageningen, The Netherlands
| | - Claire C. Berton-Carabin
- Department of Agrotechnology & Food Sciences, Food Process Engineering Group, Wageningen University and Research Center, Wageningen, The Netherlands
| | - Renko de Vries
- Department of Agrotechnology & Food Sciences, Physical Chemistry and Colloid Science Group, Wageningen University and Research Center, Wageningen, The Netherlands
| | - Freddy J. Troost
- Department of Internal Medicine, Division of Gastroenterology-Hepatology, Maastricht University Medical Centre, Maastricht, The Netherlands
| | - Ad A. M. Masclee
- Department of Internal Medicine, Division of Gastroenterology-Hepatology, Maastricht University Medical Centre, Maastricht, The Netherlands
| | - Karin Schroën
- Department of Agrotechnology & Food Sciences, Food Process Engineering Group, Wageningen University and Research Center, Wageningen, The Netherlands
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23
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Caplin JD, Granados NG, James MR, Montazami R, Hashemi N. Microfluidic Organ-on-a-Chip Technology for Advancement of Drug Development and Toxicology. Adv Healthc Mater 2015; 4:1426-50. [PMID: 25820344 DOI: 10.1002/adhm.201500040] [Citation(s) in RCA: 125] [Impact Index Per Article: 13.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2015] [Revised: 02/18/2015] [Indexed: 01/09/2023]
Abstract
In recent years, the exploitation of phenomena surrounding microfluidics has seen an increase in popularity, as researchers have found a way to use their unique properties to create superior design alternatives. One such application is representing the properties and functions of different organs on a microscale chip for the purpose of drug testing or tissue engineering. With the introduction of "organ-on-a-chip" systems, researchers have proposed various methods on various organ-on-a-chip systems to mimic their in vivo counterparts. In this article, a systematic approach is taken to review current technologies pertaining to organ-on-a-chip systems. Design processes with attention to the particular instruments, cells, and materials used are presented.
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Affiliation(s)
- Jeremy D. Caplin
- Department of Mechanical Engineering; Iowa State University; Ames IA 50011 USA
| | - Norma G. Granados
- Department of Mechanical Engineering; Iowa State University; Ames IA 50011 USA
| | - Myra R. James
- Department of Mechanical Engineering; Iowa State University; Ames IA 50011 USA
| | - Reza Montazami
- Department of Mechanical Engineering; Iowa State University; Ames IA 50011 USA
- Center for Advanced Host Defense Immunobiotics and Translational Comparative Medicine; Iowa State University; Ames IA 50011 USA
| | - Nastaran Hashemi
- Department of Mechanical Engineering; Iowa State University; Ames IA 50011 USA
- Center for Advanced Host Defense Immunobiotics and Translational Comparative Medicine; Iowa State University; Ames IA 50011 USA
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24
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Dupont D, Mackie AR. Static and dynamic in vitro digestion models to study protein stability in the gastrointestinal tract. ACTA ACUST UNITED AC 2015. [DOI: 10.1016/j.ddmod.2016.06.002] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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25
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Marze S. Refining in silico simulation to study digestion parameters affecting the bioaccessibility of lipophilic nutrients and micronutrients. Food Funct 2015; 6:115-24. [DOI: 10.1039/c4fo00483c] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
A numerical study of more parameters influencing the gastro-intestinal digestion and bioaccessibility of lipophilic nutrients and micronutrients (the graphical abstract presents the gastric digestion).
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Affiliation(s)
- Sébastien Marze
- UR1268 Biopolymères Interactions Assemblages
- INRA
- F-44300 Nantes
- France
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