1
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Kar A, Olenskyj AG, Garcia Guerrero M, Graham R, Bornhorst GM. Interplay of egg white gel pH and intragastric pH: Impact on breakdown kinetics and mass transport processes. Food Res Int 2023; 173:113290. [PMID: 37803603 DOI: 10.1016/j.foodres.2023.113290] [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: 04/18/2023] [Revised: 07/13/2023] [Accepted: 07/16/2023] [Indexed: 10/08/2023]
Abstract
Egg white gels have been utilized as a model system to study protein breakdown kinetics based on physical and biochemical breakdown processes during in vitro gastric digestion. Additionally, the impact of regulating intragastric pH on the breakdown kinetic processes was investigated. The present study evaluated the impact of gel pH (based on the pH of protein dispersion prepared at pH 3, 5 and 7.5) and intragastric pH regulation (with or without adjustment to pH 2 during in vitro gastric digestion) on the effective diffusion of gastric juice components (water and HCl), gel softening kinetics during gastric digestion, microstructural analysis using micro- computed tomography and protein hydrolysis in the liquid and solid fraction of egg white gel digesta. Egg white gels were subjected to 30 s oral digestion and 15, 30, 60, 120, 180 or 240 min gastric digestion in a static in vitro gastric digestion model, with or without gastric pH adjustment to pH 2. The gel pH affected all the properties measured during gastric digestion and each gel pH represented a specific driving mechanism for protein breakdown. A lower gel pH (pH 3) demonstrated a higher diffusion of moisture and acid, resulting in faster softening (p < 0.05). An intermediate pH (pH 5) showed greater protein-protein interactions due to the proximity to the isoelectric point of egg white proteins, resulting in very slow softening during digestion (p < 0.05), and a higher pH (pH 7) resulted in higher acid diffusion, intermediate gel hardness and very slow softening kinetics (p < 0.05). The gastric pH adjustment during digestion of egg protein gels affected (p < 0.05) the equilibrium moisture and acid contents as well as protein hydrolysis. The study confirmed that there is an interplay between initial gel pH and the intragastric pH which affected the breakdown kinetics of egg white gels during the gastric digestion process.
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Affiliation(s)
| | | | | | | | - Gail M Bornhorst
- University of California, Davis, USA; Riddet Institute, Palmerston North, New Zealand.
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2
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Dong X, Zhuo H, Wang K, Wu P, Chen XD. Real-time spatial quantification of gastric acid diffusion in whey protein gels with different NaCl concentrations by wide-field fluorescence microscopy. Food Res Int 2023; 169:112828. [PMID: 37254404 DOI: 10.1016/j.foodres.2023.112828] [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: 11/21/2022] [Revised: 03/29/2023] [Accepted: 04/12/2023] [Indexed: 06/01/2023]
Abstract
Gastric acid diffusion and penetration constitute an essential process in the structural breakdown and enzymatic hydrolysis of solid food during digestion. This study aimed to quantify the real-time diffusion and spatial distribution of gastric acids in whey protein isolate (WPI) gels in the presence of 0-0.05 M NaCl during simulated digestion using a wide-field fluorescence microscope. For all the gels regardless of NaCl concentration, the outer surface rapidly developed a near-saturated layer, resulting in a higher normalized gastric acid concentration in the outer layer than in the inner layer. The pH decrease was more significant for the gels at a higher NaCl concentration (i.e., 0.05 M) due to the formation of a more discontinuous and looser network structure that would facilitate acid diffusion into the gel matrix and decrease the gel buffering capacity. Consistently, the effective diffusion coefficient (DA) estimated via the Fick diffusion model was 6.19 × 10-10 m2/s for 0.05 M WPI-RITC gels, significantly higher than 0.015 M (4.46 × 10-10 m2/s) and 0 M (3.54 × 10-10 m2/s) gels. The present study has provided a quantitative understanding of the diffusion process and spatial distribution of gastric acids within the WPI gel matrix in real-time during in vitro gastric digestion as influenced by NaCl concentration.
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Affiliation(s)
- Xue Dong
- Life Quality Engineering Interest Group, School of Chemical and Environmental Engineering, College of Chemistry Chemical Engineering and Material Science, Soochow University, Suzhou Industrial Park Campus, Jiangsu Province 215123, China; Department of Chemical and Biochemical Engineering Xiamen University, 422, Siming South Road, Xiamen, Fujian Province 361005, China
| | - Haoyu Zhuo
- Life Quality Engineering Interest Group, School of Chemical and Environmental Engineering, College of Chemistry Chemical Engineering and Material Science, Soochow University, Suzhou Industrial Park Campus, Jiangsu Province 215123, China
| | - Ke Wang
- Life Quality Engineering Interest Group, School of Chemical and Environmental Engineering, College of Chemistry Chemical Engineering and Material Science, Soochow University, Suzhou Industrial Park Campus, Jiangsu Province 215123, China
| | - Peng Wu
- Life Quality Engineering Interest Group, School of Chemical and Environmental Engineering, College of Chemistry Chemical Engineering and Material Science, Soochow University, Suzhou Industrial Park Campus, Jiangsu Province 215123, China.
| | - Xiao Dong Chen
- Life Quality Engineering Interest Group, School of Chemical and Environmental Engineering, College of Chemistry Chemical Engineering and Material Science, Soochow University, Suzhou Industrial Park Campus, Jiangsu Province 215123, China; Department of Chemical and Biochemical Engineering Xiamen University, 422, Siming South Road, Xiamen, Fujian Province 361005, China.
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3
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Li H, Van der Meeren P. Designing Gastric-Stable Adsorption Layers by Whey Protein-Pectin Complexation at the Oil-Water Interface. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:7109-7118. [PMID: 37126566 DOI: 10.1021/acs.jafc.3c00443] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/03/2023]
Abstract
This work aims to design gastric-stable emulsions with food-grade biopolymers using a novel multiscale approach. The adsorption layer formation at the oil-water interface was based on opposite charge interactions between whey proteins and pectin (with different esterification levels) at pH 3.0 by a sequential adsorption method. The interfacial assembly and disassembly (interfacial complexation, proteolysis, lipolysis) during in vitro gastric digestion were evaluated using a quartz crystal microbalance with dissipation monitoring, ζ-potential, dynamic interfacial tension, and interfacial dilatational rheology. Besides, the evolution of the particle size and microstructure of bulk emulsions during the digestion was investigated by static light scattering and light microscopy. Compared with whey protein isolate (WPI)-stabilized emulsions, the presence of an additional pectin layer can prevent or at least largely delay gastric destabilization (giving rise to coalescence or/and oiling off). Especially, the esterification degree of the pectin used was found to largely affect the emulsion stability upon gastric digestion.
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Affiliation(s)
- Hao Li
- Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium
| | - Paul Van der Meeren
- Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium
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4
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Liu J, Zhang R, Jiang H, Yan Z, Zhang Y, Zhang T, Liu X. Network structure of response to freeze-thaw cycles in egg white protein gels filled with emulsion: Digestive kinetics regulated by the state of water and embedded oil. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108135] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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5
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Duijsens D, Pälchen K, Guevara-Zambrano J, Verkempinck S, Infantes-Garcia M, Hendrickx M, Van Loey A, Grauwet T. Strategic choices for in vitro food digestion methodologies enabling food digestion design. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.06.017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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6
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Hernández-Olivas E, Muñoz-Pina S, García-Hernández J, Andrés A, Heredia A. Impact of common gastrointestinal disorders in elderly on in vitro meat protein digestibility and related properties. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101560] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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7
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Food-grade microgel capsules tailored for anti-obesity strategies through microfluidic preparation. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100816] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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8
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9
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Tagle-Freire D, Mennah-Govela Y, Bornhorst GM. Starch and protein hydrolysis in cooked quinoa ( Chenopodium quinoa Willd.) during static and dynamic in vitro oral and gastric digestion. Food Funct 2022; 13:920-932. [PMID: 35005748 DOI: 10.1039/d1fo02685b] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Quinoa is a pseudocereal that has a favorable nutrient profile and may be a beneficial addition to the diet. To evaluate potential health-promoting properties of foods, it is important to understand the rate of macronutrient hydrolysis, which is commonly quantified through in vitro digestion studies. Additionally, limited information is available comparing starch and protein hydrolysis of solid foods using static and dynamic digestion models. The objective of this study was to examine starch and protein hydrolysis in cooked quinoa using a combination of a static (saliva only) or dynamic (saliva + mincing) oral digestion model with a static (gastric fluids only) or dynamic (Human Gastric Simulator) gastric digestion model. Disruption of the pericarp of the cooked quinoa seeds during dynamic oral digestion released additional surface area, which led to faster gastric emptying during dynamic gastric digestion. Starch and protein hydrolysis were impacted by type of gastric model due to differences in pH and variations in structural breakdown. Starch hydrolysis was 29.04 ± 1.83% after 180 min dynamic gastric digestion compared to 2.85 ± 1.88% during static gastric digestion (averaged across both oral digestion models). The degree of protein hydrolysis was 4.85 ± 0.01% after 180 min in the static gastric model compared to 3.94 ± 0.18% in the dynamic gastric model (averaged across both oral digestion models). This information provides evidence on the role of food structure and breakdown (through use of static vs. dynamic oral and gastric digestion models) on quinoa starch and protein hydrolysis.
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Affiliation(s)
- Danny Tagle-Freire
- ESPOL Polytechnic University, Escuela Superior Politécnica del Litoral, ESPOL, Facultad de Ingeniería en Mecánica y Ciencias de la Producción, Campus Gustavo Galindo km. 30.5 Vía Perimetral, P.O. Box 09-01-5863, Guayaquil, Ecuador
| | - Yamile Mennah-Govela
- Dept. of Biological and Agricultural Engineering, 1308 Bainer Hall, University of California, Davis, 1 Shields Avenue, Davis, CA 95616, USA.
| | - Gail M Bornhorst
- Dept. of Biological and Agricultural Engineering, 1308 Bainer Hall, University of California, Davis, 1 Shields Avenue, Davis, CA 95616, USA. .,Riddet Institute, Massey University, Palmerston North, New Zealand
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10
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Salelles L, Floury J, Le Feunteun S. Pepsin activity as a function of pH and digestion time on caseins and egg white proteins under static in vitro conditions. Food Funct 2021; 12:12468-12478. [PMID: 34788782 DOI: 10.1039/d1fo02453a] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Abstract
The activity of pepsin, the gastric protease, is generally considered to be negligible for pH ≥ 4, based on the results obtained with a few purified globular proteins. The present study aimed at studying the activity of porcine pepsin on egg white proteins (EWP) and casein micelle micro-aggregates (CA) over a broad range of pH (from 1 to 7) for short (3 min) and long (2 h) digestion times. For a short time, the results confirmed a tendency for a higher rate of hydrolysis with decreasing pH, but with different pH activity profiles for both the substrates. More remarkably, the degree of hydrolysis of CA after 2 h of digestion was constant from pH 1 to pH 5, and was only reduced by half at pH 6. This finding demonstrates that pepsin can hydrolyse caseins from the very beginning of gastric digestion. Interestingly, the trend of the reaction kinetics over 2 h appeared to be rather characteristic of the type of the substrate and was largely independent in terms of pH. Most hydrolysis profiles could be accurately fitted by a power law, an empirical model that was then successfully applied to the static in vitro gastric proteolysis of 6 other food matrices. Overall, our results support the idea that pepsin activity under weakly acidic conditions (pH ≥ 4) should not always be neglected, in particular, for milk caseins, and that pepsin reaction kinetics during static in vitro gastric digestion seems to evolve proportionally to the power of the digestion time.
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Affiliation(s)
- Léa Salelles
- STLO, INRAE, Institut Agro, 65 rue de Saint-Brieuc, 35042 Rennes, France.
| | - Juliane Floury
- STLO, INRAE, Institut Agro, 65 rue de Saint-Brieuc, 35042 Rennes, France.
| | - Steven Le Feunteun
- STLO, INRAE, Institut Agro, 65 rue de Saint-Brieuc, 35042 Rennes, France.
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11
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Duan L, Zhang L, Yan F, Liu Z, Bao H, Liu T. Solubility of ZnO Nanoparticles in Food Media: An Analysis Using a Novel Semiclosed Dynamic System. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:11065-11073. [PMID: 34499492 DOI: 10.1021/acs.jafc.1c04344] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Food media can affect the solubility of zinc oxide nanoparticles (ZnO NPs). Moreover, when a single digestive fluid and a three-step digestion system were applied to investigate the fate of ZnO NPs, several contradictory results were obtained. Here, we manipulated a novel semiclosed in vitro dynamic digestion system to investigate the difference in the released ionic zinc (Zn2+) content in three types of artificial fluids in the presence of different food media. The results show that there was a significant difference in the released Zn2+ content between the three different types of digestion systems in the presence of the same food media. In addition, the released Zn2+ content was significantly different when different types of food media were applied to the same digestion system. These results demonstrate that the different levels of released Zn2+ content can be ascribed to the difference in digestion systems and food media.
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Affiliation(s)
- Luoyan Duan
- Laboratory of Veterinary Pathology and Nanopathology, College of Veterinary Medicine, China Agricultural University, No. 2 West Road Yuanmingyuan, Beijing 100193, P. R. China
| | - Lei Zhang
- China National Center for Food Safety Risk Assessment, No. 37, Gangue Road, Chaoyang District, Beijing 100022, People's Republic of China
| | - Feiyi Yan
- Laboratory of Veterinary Pathology and Nanopathology, College of Veterinary Medicine, China Agricultural University, No. 2 West Road Yuanmingyuan, Beijing 100193, P. R. China
| | - Zhaoping Liu
- China National Center for Food Safety Risk Assessment, No. 37, Gangue Road, Chaoyang District, Beijing 100022, People's Republic of China
| | - Huihui Bao
- China National Center for Food Safety Risk Assessment, No. 37, Gangue Road, Chaoyang District, Beijing 100022, People's Republic of China
| | - Tianlong Liu
- Laboratory of Veterinary Pathology and Nanopathology, College of Veterinary Medicine, China Agricultural University, No. 2 West Road Yuanmingyuan, Beijing 100193, P. R. China
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12
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Keppler S, Mannara G, Marra F, Bornhorst GM. Characterization of raft-forming alginate suspensions formed in HCl or model food systems at varying pH levels to better simulate gastric postprandial conditions. Drug Dev Ind Pharm 2021; 47:1079-1089. [PMID: 34254865 DOI: 10.1080/03639045.2021.1954940] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
OBJECTIVE Elucidate properties of raft-forming alginates in vitro with varying composition, a system in which the raft was formed (HCl solution; tomato soup; protein-rich beverage), and pH levels for a more accurate representation of postprandial gastric conditions. SIGNIFICANCE Knowledge of the impact of the food system and pH on properties of raft-forming alginates may aid in formulation optimization. Recommendations may be made on food that is consumed prior to their consumption to optimize efficacy as a therapeutic agent. METHODS Dispersions of sodium alginate, calcium carbonate, and sodium bicarbonate were prepared with levels similar to commercial formulations. Rafts were formed in HCl solution, tomato soup, and a protein-rich beverage at pH 1-4 to assess raft properties. RESULTS Significant differences (p < 0.05) in raft mass, strength, resilience, and ability to buffer acid were observed depending on the system in which the rafts were formed. The highest mass was obtained in tomato soup (48.5 ± 9.8 g) compared to the protein-rich beverage and HCl solution (32.5 ± 4.5 g and 23.4 ± 4.8 g, respectively) at pH 1. Rafts formed in the protein-rich beverage exhibited the highest strength. Rafts formed in both food systems had a greater ability to buffer added acid compared to rafts formed in HCl solution. CONCLUSIONS In vitro testing of raft forming alginates in HCl solution at low pH may not be sufficient to describe in vivo events, as a strong matrix effect was observed when rafts were formed in model meal systems at representative postprandial pH levels.
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Affiliation(s)
- S Keppler
- Department of Biological and Agricultural Engineering, University of California Davis, Davis, CA, USA
| | - G Mannara
- Department of Industrial Engineering, University of Salerno, Fisciano SA, Italy
| | - F Marra
- Department of Industrial Engineering, University of Salerno, Fisciano SA, Italy
| | - G M Bornhorst
- Department of Biological and Agricultural Engineering, University of California Davis, Davis, CA, USA
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13
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Pälchen K, Michels D, Duijsens D, Gwala S, Pallares Pallares A, Hendrickx M, Van Loey A, Grauwet T. In vitro protein and starch digestion kinetics of individual chickpea cells: from static to more complex in vitro digestion approaches. Food Funct 2021; 12:7787-7804. [PMID: 34231615 DOI: 10.1039/d1fo01123e] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
Attention has been given to more (semi-)dynamic in vitro digestion approaches ascertaining the consequences of dynamic in vivo aspects on in vitro digestion kinetics. As these often come with time and economical constraints, evaluating the consequence of stepwise increasing the complexity of static in vitro approaches using easy-to-handle digestion set-ups has been the center of our interest. Starting from the INFOGEST static in vitro protocol, we studied the influence of static gastric pH versus gradual gastric pH change (pH 6.3 to pH 2.5 in 2 h) on macronutrient digestion in individual cotyledon cells derived from chickpeas. Little effect on small intestinal proteolysis was observed comparing the applied digestion conditions. Contrary, the implementation of a gradual gastric pH change, with and without the addition of salivary α-amylase, altered starch digestion kinetics rates, and extents by 25%. The evaluation of starch and protein digestion, being co-embedded in cotyledon cells, did not only confirm but account for the interdependent digestion behavior. The insights generated in this study demonstrate the possibility of using a hypothesis-based approach to introduce dynamic factors to in vitro models while sticking to simple and cost-efficient set-ups.
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Affiliation(s)
- Katharina Pälchen
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), Laboratory of Food Technology, Kasteelpark Arenberg 22, PB 2457, 3001, Leuven, Belgium.
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14
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Phosanam A, Chandrapala J, Huppertz T, Adhikari B, Zisu B. In vitro digestion of infant formula model systems: Influence of casein to whey protein ratio. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105008] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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15
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In-vitro digestion of flaxseed oil encapsulated in phenolic compound adducted flaxseed protein isolate-flaxseed gum complex coacervates. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106325] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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16
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Raoufi N, Ye A, Han J. New insights into in vivo gastroduodenal digestion of oil-in-water emulsions: gastric stability and in vitro digestion modeling. Crit Rev Food Sci Nutr 2021; 62:3723-3737. [PMID: 33432823 DOI: 10.1080/10408398.2020.1868396] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
In this paper, effect of emulsion stability on gastroduodenal emptying/secretion was reviewed and differentiated. Moreover, novel perspectives on physiology of gastric lumen, duodenum, and gall bladder were achieved using mathematical models, being useful for designing artificial digestive systems. In this regard, numerical data for dynamic gastric emptying/secretion were offered for gastric-stable and gastric-unstable emulsion intakes. It was shown that alterations in human gastric and duodenal volume follow, respectively, linear and sinusoidal curves, with high correlation coefficients (r2 > 0.93). For both emulsions, about 30-40 mL ingesta discharged rapidly from stomach upon ingestion; However, further gastric emptying was regulated for the rest of digestion period, so that 0.1 mL/min oil was passing through duodenum. Intragastric evacuation of both emulsions started with a lag phase during which stomach stored secretions incrementally by slow gastric discharge. Lag phase ended with fat layering, when emptying considerably enhanced. This reduction was gradual for stable emulsion while unstable emulsion experienced a rapid emptying before slow declining trend. Along with initial gastric emptying, 87% of gallbladder content discharged into duodenum, prolonged up to the gradual reduction phase of stomach. Supplementary investigations are needed to quantify gastroduodenal secretions, particularly pepsin and pancreas in response to emulsion ingesta.
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Affiliation(s)
- Nassim Raoufi
- Department of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, PR China
| | - Aiqian Ye
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Jianzhong Han
- Department of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, PR China
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17
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Mennah-Govela YA, Bornhorst GM. Food buffering capacity: quantification methods and its importance in digestion and health. Food Funct 2021; 12:543-563. [DOI: 10.1039/d0fo02415e] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Understanding the influence of food properties on buffering capacity will have an impact on gastric secretions and breakdown during digestion.
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Affiliation(s)
- Yamile A. Mennah-Govela
- Department. of Biological and Agricultural Engineering
- 1308 Bainer Hall
- University of California
- Davis
- Davis
| | - Gail M. Bornhorst
- Department. of Biological and Agricultural Engineering
- 1308 Bainer Hall
- University of California
- Davis
- Davis
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18
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Rosa L, Lepanto MS, Cutone A, Siciliano RA, Paesano R, Costi R, Musci G, Valenti P. Influence of oral administration mode on the efficacy of commercial bovine Lactoferrin against iron and inflammatory homeostasis disorders. Biometals 2020; 33:159-168. [PMID: 32274616 DOI: 10.1007/s10534-020-00236-2] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2020] [Accepted: 03/27/2020] [Indexed: 12/29/2022]
Abstract
Milk derivative bovine Lactoferrin (bLf), a multifunctional glycoprotein available in large quantities and recognized as safe, possesses high homology and identical functions with human Lactoferrin. There are numerous food supplements containing bLf which, however, can vary in its purity, integrity and, consequently, functionality. Here, we report on a clinical trial where bLf (100 mg two times/day) was orally administered before (Arm A) or during meals (Arm B) to pregnant women with hereditary thrombophilia and suffering from anemia of inflammation. A significant increase of the number of red blood cells (RBCs), hemoglobin (Hb), total serum iron (TSI) and serum ferritin (sFtn) levels, along with a significant decrease of interleukin-6 were detected after 30 days in Arm A, but not in Arm B, thus letting us to hypothesize that bLf inefficacy could be related to its degradation by digestive proteases. To verify this hypothesis, bLf was incubated in gastric juice collected before or after meals. An undigested or a digested profile was observed when bLf was incubated in gastric juice sampled before or after meals, respectively. These results can explain the beneficial effect observed when bLf is administered under fasting conditions, i.e. in the absence of active proteases.
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Affiliation(s)
- Luigi Rosa
- Department of Public Health and Infectious Diseases, University of Rome, La Sapienza, 00185, Rome, Italy.
| | - Maria Stefania Lepanto
- Department of Public Health and Infectious Diseases, University of Rome, La Sapienza, 00185, Rome, Italy
| | - Antimo Cutone
- Department of Biosciences and Territory, University of Molise, 86090, Pesche, Italy
| | - Rosa Anna Siciliano
- Institute of Food Sciences, National Research Council, 83100, Avellino, Italy
| | | | - Roberta Costi
- Department of Chemistry and Technology of Drug, Institute Pasteur-Fondazione Cenci Bolognetti, University of Rome, La Sapienza, 00185, Rome, Italy
| | - Giovanni Musci
- Department of Biosciences and Territory, University of Molise, 86090, Pesche, Italy
| | - Piera Valenti
- Department of Public Health and Infectious Diseases, University of Rome, La Sapienza, 00185, Rome, Italy
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Temporal changes in postprandial intragastric pH: Comparing measurement methods, food structure effects, and kinetic modelling. Food Res Int 2020; 128:108784. [DOI: 10.1016/j.foodres.2019.108784] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2019] [Revised: 10/25/2019] [Accepted: 10/26/2019] [Indexed: 11/18/2022]
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20
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Dekkers B, Acquistapace S, Donato L, Soulié V, Stoudmann R, Loussert C, Meyer C, Engmann J, Wooster T. Biodegradable biopolymer network structures to create delayed burst digestive release of encapsulated lipids. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105303] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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21
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Somaratne G, Ferrua MJ, Ye A, Nau F, Floury J, Dupont D, Singh J. Food material properties as determining factors in nutrient release during human gastric digestion: a review. Crit Rev Food Sci Nutr 2020; 60:3753-3769. [PMID: 31957483 DOI: 10.1080/10408398.2019.1707770] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
The fundamental mechanisms of nutrient release from solid foods during gastric digestion consists of multiple elementary processes. These include the diffusion of gastric juice into the food matrix and its simultaneous enzymatic degradation and mechanical breakdown by the peristaltic activity of the stomach. Understanding the relative role of these key processes, in association with the composition and structure of foods, is of paramount importance for the design and manufacture of novel foods possessing specific target behavior within the body. This review covers the past and current literature with respect to the in-stomach processes leading to physical and biochemical disintegration of solid foods and release of nutrients. The review outlines recent progress in experimental and modeling methods used for studying food disintegration mechanisms and concludes with a discussion on potential future research directions in this field. Information from pharmaceutical science-based modeling approaches describing nutrient release kinetics as a result of food disintegration in the gastric environment is also reviewed. Future research aimed at understanding gastric digestion is important not only for setting design principles for novel food design but also for understanding mechanisms underpinning dietary guidelines to consume wholesome foods.
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Affiliation(s)
- Geeshani Somaratne
- Riddet Institute, Massey University, Palmerston North, New Zealand.,School of food and Advanced Technology, Massey University, Palmerston North, New Zealand
| | - Maria J Ferrua
- Riddet Institute, Massey University, Palmerston North, New Zealand.,Fonterra Research and Development Centre, Palmerston North, New Zealand
| | - Aiqian Ye
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | | | | | | | - Jaspreet Singh
- Riddet Institute, Massey University, Palmerston North, New Zealand.,School of food and Advanced Technology, Massey University, Palmerston North, New Zealand
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22
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Mackie A, Mulet-Cabero AI, Torcello-Gómez A. Simulating human digestion: developing our knowledge to create healthier and more sustainable foods. Food Funct 2020; 11:9397-9431. [DOI: 10.1039/d0fo01981j] [Citation(s) in RCA: 51] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
The gold standard for nutrition studies is clinical trials but they are expensive and variable, and do not always provide the mechanistic information required, hence the increased use ofin vitroand increasinglyin silicosimulations of digestion.
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Affiliation(s)
- Alan Mackie
- The School of Food Science and Nutrition
- University of Leeds
- Leeds
- UK
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23
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Mulet-Cabero AI, Egger L, Portmann R, Ménard O, Marze S, Minekus M, Le Feunteun S, Sarkar A, Grundy MML, Carrière F, Golding M, Dupont D, Recio I, Brodkorb A, Mackie A. A standardised semi-dynamic in vitro digestion method suitable for food – an international consensus. Food Funct 2020; 11:1702-1720. [DOI: 10.1039/c9fo01293a] [Citation(s) in RCA: 134] [Impact Index Per Article: 33.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Standardised recommendations for a physiologically relevant, semi-dynamic in vitro simulation of upper GI tract digestion.
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Affiliation(s)
| | | | | | | | | | | | | | - Anwesha Sarkar
- School of Food Science & Nutrition
- University of Leeds
- Leeds
- UK
| | - Myriam M.-L. Grundy
- University of Reading
- School of Agriculture
- Policy and Development
- Reading RG6 6AR
- UK
| | - Frédéric Carrière
- Aix-Marseille Université
- CNRS
- UMR7281 Bioénergétique et Ingénierie des Protéines
- 13402 Marseille cedex 09
- France
| | - Matt Golding
- School of Food and Nutrition
- Massey University
- Palmerston North
- New Zealand
| | | | - Isidra Recio
- Instituto de Investigación en Ciencias de la Alimentación (CIAL
- CSIC-UAM)
- 28049 Madrid
- Spain
| | | | - Alan Mackie
- School of Food Science & Nutrition
- University of Leeds
- Leeds
- UK
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24
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Hiolle M, Lechevalier V, Floury J, Boulier-Monthéan N, Prioul C, Dupont D, Nau F. In vitro digestion of complex foods: How microstructure influences food disintegration and micronutrient bioaccessibility. Food Res Int 2019; 128:108817. [PMID: 31955773 DOI: 10.1016/j.foodres.2019.108817] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2019] [Revised: 11/06/2019] [Accepted: 11/10/2019] [Indexed: 12/21/2022]
Abstract
Digestion is a mechanical and chemical process that is only partly understood, and even less so for complex foods. In particular, the issue of the impact of food structure on the digestion process is still unresolved. In this study, the fate of four micronutrient-enriched foods with identical compositions but different microstructures (Custard, Pudding, Sponge cake, Biscuit) was investigated using the 3-phase in vitro model of human digestion developed by the INFOGEST network. Matrix disintegration and hydrolysis of macronutrients (proteins, lipids and carbohydrates) were monitored during the three phases of digestion using biochemical techniques, size-exclusion chromatography, thin-layer chromatography and gas chromatography. Micronutrient release (vitamin B9 and lutein) was monitored using reverse-phase chromatography. Food structure did not greatly influence macronutrient hydrolysis, except for lipolysis that was four-times higher for Biscuit compared to Custard. However, the bioaccessibility of both micronutrients depended on the food structure and on the micronutrient. Vitamin B9 release was faster for Biscuit and Sponge cake during the gastric phase, whereas lutein release was higher for Custard during the intestinal step. Extensive statistical analysis highlighted the impact of food structure on the digestion process, with different digestion pathways depending on the food matrix. It also made it possible to characterise the gastric step as a predominantly macronutrient solubilisation phase, and the intestinal step as a predominantly hydrolysis phase.
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Affiliation(s)
- M Hiolle
- STLO, INRA, Agrocampus Ouest, 35042 Rennes, France.
| | | | - J Floury
- STLO, INRA, Agrocampus Ouest, 35042 Rennes, France.
| | | | - C Prioul
- Liot SAS, 86450 Pleumartin, France.
| | - D Dupont
- STLO, INRA, Agrocampus Ouest, 35042 Rennes, France.
| | - F Nau
- STLO, INRA, Agrocampus Ouest, 35042 Rennes, France.
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25
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Wooster TJ, Acquistapace S, Mettraux C, Donato L, Dekkers BL. Hierarchically structured phase separated biopolymer hydrogels create tailorable delayed burst release during gastrointestinal digestion. J Colloid Interface Sci 2019; 553:308-319. [PMID: 31212230 DOI: 10.1016/j.jcis.2019.06.033] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2019] [Revised: 06/09/2019] [Accepted: 06/11/2019] [Indexed: 12/14/2022]
Abstract
The on demand delivery of novel peptide actives, traditional pharmaceuticals, nutrients and/or vitamins is a ever present challenge due to the digestive and metabolic degradation of the active and the delivery vehicle. Biodegradable biopolymer hydrogels have long held promise as candidates for creating tailored release profiles due to the ability to control gel porosity. The present study describes the creation of novel hierarchical biopolymer hydrogels for the controlled release of lipids/lipophilic actives pharmaceutical ingredients (APIs), and mathematically describes the mechanisms that affect the timing of release. The creation of phase separated protein/polysaccharide core (6.6 wt% gelatin, 40 wt% Oil in water emulsion) shell structures (7 g/L xanthan with 70-140 g/L β-lactoglobulin) altered enzyme mass transport processes. This core shell structure enabled the creation of a tailorable burst release of API during gastrointestinal digestion where there is a delay in the onset of release, without affecting the kinetics of release. The timing of the delay could be readily programmed (with release of between 60 and 240 min) by controlling either the thickness or protein concentration (between 70 g/L and 140 g/L β-lactoglobulin) of the outer mixed biopolymer hydrogel shell (7 g/L xanthan with 70-140 g/L β-lactoglobulin). Enzyme diffusion measurements demonstrated that surface erosion was the main degradation mechanism. A kinetic model was created to describe the delayed burst release behaviour of APIs encapsulated within the core, and successfully predicted the influence of shell thickness and shell protein density on the timing of gastro-intestinal release (in vitro). Our work highlights the creation of a novel family of core-shell hydrogel oral dosage forms capable of programmable delivery of lipids/lipophilic APIs. These findings could have considerable implications for the delivery of peptides, poorly soluble drugs, or the programmed delivery of lipids within the gastrointestinal tract.
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Affiliation(s)
- T J Wooster
- Nestec S.A., Nestlé Research Centre, Vers-chez-les-Blanc, CH 1000, Switzerland.
| | - S Acquistapace
- Nestec S.A., Nestlé Research Centre, Vers-chez-les-Blanc, CH 1000, Switzerland
| | - C Mettraux
- Nestec S.A., Nestlé Research Centre, Vers-chez-les-Blanc, CH 1000, Switzerland
| | - L Donato
- Nestec S.A., Nestlé Research Centre, Vers-chez-les-Blanc, CH 1000, Switzerland
| | - B L Dekkers
- Nestec S.A., Nestlé Research Centre, Vers-chez-les-Blanc, CH 1000, Switzerland
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26
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Acquistapace S, Patel L, Patin A, Forbes-Blom E, Cuenoud B, Wooster TJ. Effects of interesterified lipid design on the short/medium chain fatty acid hydrolysis rate and extent (in vitro). Food Funct 2019; 10:4166-4176. [DOI: 10.1039/c9fo00671k] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
Short/medium chain fatty acids have well known health effects such as gut immune regulation and ketogenesis.
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Affiliation(s)
| | | | - Amaury Patin
- Institute of Food Safety and Analytical Sciences
- Nestlé Research
- Lausanne
- Switzerland
| | | | - Bernard Cuenoud
- Translation Research
- Nestlé Health Science
- Epalinges
- Switzerland
| | - Tim J. Wooster
- Nestlé Institute of Material Sciences
- Nestlé Research
- Lausanne
- Switzerland
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27
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Martins JT, Bourbon AI, Pinheiro AC, Fasolin LH, Vicente AA. Protein-Based Structures for Food Applications: From Macro to Nanoscale. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2018. [DOI: 10.3389/fsufs.2018.00077] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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28
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Ozel B, Aydin O, Grunin L, Oztop MH. Physico-Chemical Changes of Composite Whey Protein Hydrogels in Simulated Gastric Fluid Conditions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:9542-9555. [PMID: 30111102 DOI: 10.1021/acs.jafc.8b02829] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Polysaccharide blended whey protein isolate (WPI) hydrogels were developed for the delivery of black carrot ( Daucus carota) concentrate as bioactive agent in simulated gastric fluid (SGF). Pectin (PC), gum tragacanth (GT), and xanthan gum (XG) were blended as additional polymers to modulate the release characteristics of the WPI hydrogels. Experiments showed that sole whey protein (C), XG, and GT blended hydrogels possessed restricted release profiles 67%, 61%, and 67%, respectively, whereas PC samples attained higher release rates (83%) ( p < 0.05). Interactions between polymers and aqueous medium were analyzed by nuclear magnetic resonance relaxometry. C (82 ms) and GT (84 ms) hydrogels attained higher T2 values than PC (74 ms) and XG (73 ms) samples in SGF. Hardness of only XG hydrogels increased from 1.9 to 4.1 N after gastric treatment. Physicochemical changes within hydrogels during release were also investigated, and hydrogels were proved to be appropriate for desired delivery purposes.
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Affiliation(s)
- Baris Ozel
- Food Engineering Department , Ahi Evran University , 40100 Kirsehir , Turkey
- Food Engineering Department , Middle East Technical University , 06800 Ankara , Turkey
| | - Ozlem Aydin
- Food Engineering Department , Middle East Technical University , 06800 Ankara , Turkey
| | - Leonid Grunin
- Physics Department , Volga State University of Technology , Yoshkar-Ola , Mari El , Russian Federation 424000
| | - Mecit H Oztop
- Food Engineering Department , Ahi Evran University , 40100 Kirsehir , Turkey
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29
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Corstens MN, Berton-Carabin CC, Schroën K, Viau M, Meynier A. Emulsion encapsulation in calcium-alginate beads delays lipolysis during dynamic in vitro digestion. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.05.011] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
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30
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Sassene PJ, Fanø M, Mu H, Rades T, Aquistapace S, Schmitt B, Cruz-Hernandez C, Wooster TJ, Müllertz A. Comparison of lipases for in vitro models of gastric digestion: lipolysis using two infant formulas as model substrates. Food Funct 2018; 7:3989-3998. [PMID: 27711870 DOI: 10.1039/c6fo00158k] [Citation(s) in RCA: 42] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The aim of this study was to find a lipase suitable as a surrogate for Human Gastric Lipase (HGL), since the development of predictive gastrointestinal lipolysis models are hampered by the lack of a lipase with similar digestive properties as HGL. Three potential surrogates for HGL; Rhizopus Oryzae Lipase (ROL), Rabbit Gastric Lipase (RGL) and recombinant HGL (rHGL), were used to catalyze the in vitro digestion of two infant formulas (a medium-chain triacylglyceride enriched formula (MC-IF) and a predominantly long-chain triacylglyceride formula (LC-IF)). Digesta were withdrawn after 0, 5, 15, 30, 60 min of gastric digestion and after 90 or 180 min of intestinal digestion with or without the presence of pancreatic enzymes, respectively. The digesta were analyzed by scanning electron microscopy and gas chromatography to quantify the release of fatty acids (FAs). Digestions of both formulas, catalyzed by ROL, showed that the extent of gastric digestion was higher than expected from previously published in vivo data. ROL was furthermore insensitive to FA chain length and all FAs were released at the same pace. RGL and rHGL favoured the release of MC-FAs in both formulas, but rHGL did also release some LC-FAs during digestion of MC-IF, whereas RGL only released MC-FAs. Digestion of a MC-IF by HGL in vivo showed that MC-FAs are preferentially released, but some LC-FAs are also released. Thus of the tested lipase rHGL replicated the digestive properties of HGL the best and is a suitable surrogate for HGL for use in in vitro gastrointestinal lipolysis models.
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Affiliation(s)
- P J Sassene
- Department of Pharmacy, Faculty of Health and Medical Sciences, University of Copenhagen, Copenhagen, Denmark.
| | - M Fanø
- Bioneer:Farma, University of Copenhagen, Copenhagen, Denmark
| | - H Mu
- Department of Pharmacy, Faculty of Health and Medical Sciences, University of Copenhagen, Copenhagen, Denmark.
| | - T Rades
- Department of Pharmacy, Faculty of Health and Medical Sciences, University of Copenhagen, Copenhagen, Denmark.
| | | | - B Schmitt
- Nestlé Research Center, Lausanne, Switzerland
| | | | - T J Wooster
- Nestlé Research Center, Lausanne, Switzerland
| | - A Müllertz
- Department of Pharmacy, Faculty of Health and Medical Sciences, University of Copenhagen, Copenhagen, Denmark. and Bioneer:Farma, University of Copenhagen, Copenhagen, Denmark
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31
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Luo Q, Zhan W, Boom RM, Janssen AEM. Interactions between acid and proteins underin vitrogastric condition – a theoretical and experimental quantification. Food Funct 2018; 9:5283-5289. [DOI: 10.1039/c8fo01033a] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The ionizable amino acid side groups in protein determine its buffer capacity. Buffer capacity influences the acid diffusion in protein-based structures.
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Affiliation(s)
- Qi Luo
- Food Process Engineering
- Wageningen University
- Wageningen
- The Netherlands
| | - Wenting Zhan
- Food Process Engineering
- Wageningen University
- Wageningen
- The Netherlands
| | - Remko M. Boom
- Food Process Engineering
- Wageningen University
- Wageningen
- The Netherlands
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32
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Floury J, Bianchi T, Thévenot J, Dupont D, Jamme F, Lutton E, Panouillé M, Boué F, Le Feunteun S. Exploring the breakdown of dairy protein gels during in vitro gastric digestion using time-lapse synchrotron deep-UV fluorescence microscopy. Food Chem 2018; 239:898-910. [DOI: 10.1016/j.foodchem.2017.07.023] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2017] [Revised: 07/03/2017] [Accepted: 07/07/2017] [Indexed: 12/01/2022]
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33
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Poquet L, Wooster TJ. Infant digestion physiology and the relevance of in vitro biochemical models to test infant formula lipid digestion. Mol Nutr Food Res 2017; 60:1876-95. [PMID: 27279140 DOI: 10.1002/mnfr.201500883] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2015] [Revised: 03/05/2016] [Accepted: 05/31/2016] [Indexed: 01/30/2023]
Abstract
Lipids play an important role in the diet of preterm and term infants providing a key energy source and essential lipid components for development. While a lot is known about adult lipid digestion, our understanding of infant digestion physiology is still incomplete, the greatest gap being on the biochemistry of the small intestine, particularly the activity and relative importance of the various lipases active in the intestine. The literature has been reviewed to identify the characteristics of lipid digestion of preterm and term infants, but also to better understand the physiology of the infant gastrointestinal tract compared to adults that impacts the absorption of lipids. The main differences are a higher gastric pH, submicellar bile salt concentration, a far more important role of gastric lipases as well as differences at the level of the intestinal barrier. Importantly, the consequences of improper in vitro replication of gastric digestions conditions (pH and lipase specificity) are demonstrated using examples from the most recent of studies. It is true that some animal models could be adapted to study infant lipid digestion physiology, however the ethical relevance of such models is questionable, hence the development of accurate in vitro models is a must. In vitro models that combine up to date knowledge of digestion biochemistry with intestinal cells in culture are the best choice to replicate digestion and absorption in infant population, this would allow the adaptation of infant formula for a better digestion and absorption of dietary lipids by preterm and term infants.
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Affiliation(s)
- Laure Poquet
- Nestlé Research Center, Vers-Chez-Les-Blanc, Lausanne 26, Switzerland
| | - Tim J Wooster
- Nestlé Research Center, Vers-Chez-Les-Blanc, Lausanne 26, Switzerland
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34
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Zhang Z, Zhang R, McClements DJ. Control of protein digestion under simulated gastrointestinal conditions using biopolymer microgels. Food Res Int 2017; 100:86-94. [DOI: 10.1016/j.foodres.2017.08.037] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2017] [Revised: 08/10/2017] [Accepted: 08/13/2017] [Indexed: 12/22/2022]
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35
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McClements DJ, Xiao H, Demokritou P. Physicochemical and colloidal aspects of food matrix effects on gastrointestinal fate of ingested inorganic nanoparticles. Adv Colloid Interface Sci 2017; 246:165-180. [PMID: 28552424 DOI: 10.1016/j.cis.2017.05.010] [Citation(s) in RCA: 89] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2017] [Revised: 05/08/2017] [Accepted: 05/08/2017] [Indexed: 12/17/2022]
Abstract
Inorganic nanoparticles, such as titanium dioxide, silicon dioxide, iron oxide, zinc oxide, or silver nanoparticles, are added to some food products and food packaging materials to obtain specific functional attributes, such as lightening, powder flow, nutrition, or antimicrobial properties. These engineered nanomaterials (ENMs) all have dimensions below 100nm, but may still vary considerably in composition, morphology, charge, surface properties and aggregation state, which effects their gastrointestinal fate and potential toxicity. In addition to their intrinsic physicochemical and morphological properties, the extrinsic properties of the media they are suspended in also affects their biotransformation, gastrointestinal fate and bioactivity. For instance, inorganic nanoparticles are usually consumed as part of a food or meal that contains numerous other components, such as lipids, proteins, carbohydrates, surfactants, minerals, and water, which may alter their gastrointestinal fate. This review article provides an overview of the potential effects of food components on the behavior of ENMs in the gastrointestinal tract (GIT), and highlights some important physicochemical and colloidal mechanisms by which the food matrix may alter the properties of inorganic nanoparticles. This information is essential for developing appropriate test methods to establish the potential toxicity and biokinetics of inorganic nanoparticles in foods.
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36
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Corstens MN, Berton-Carabin CC, Elichiry-Ortiz PT, Hol K, Troost FJ, Masclee AA, Schroën K. Emulsion-alginate beads designed to control in vitro intestinal lipolysis: Towards appetite control. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.05.003] [Citation(s) in RCA: 57] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022] Open
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37
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Mulet-Cabero AI, Rigby NM, Brodkorb A, Mackie AR. Dairy food structures influence the rates of nutrient digestion through different in vitro gastric behaviour. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.12.039] [Citation(s) in RCA: 62] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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38
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Corstens MN, Berton-Carabin CC, Kester A, Fokkink R, van den Broek JM, de Vries R, Troost FJ, Masclee AA, Schroën K. Destabilization of multilayered interfaces in digestive conditions limits their ability to prevent lipolysis in emulsions. FOOD STRUCTURE-NETHERLANDS 2017. [DOI: 10.1016/j.foostr.2016.07.004] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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39
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Shani-Levi C, Alvito P, Andrés A, Assunção R, Barberá R, Blanquet-Diot S, Bourlieu C, Brodkorb A, Cilla A, Deglaire A, Denis S, Dupont D, Heredia A, Karakaya S, Giosafatto CVL, Mariniello L, Martins C, Ménard O, El SN, Vegarud GE, Ulleberg E, Lesmes U. Extending in vitro digestion models to specific human populations: Perspectives, practical tools and bio-relevant information. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2016.10.017] [Citation(s) in RCA: 108] [Impact Index Per Article: 15.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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40
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Abstract
Gastric mixing is a complex process that is governed by meal properties, such as food buffering capacity, physical properties, and the rate of breakdown as well as physiological factors, such as the rate of gastric secretions, gastric emptying, and gastric motility. Gastric mixing processes have been studied through the use of experimental and computational methods. Gastric mixing impacts the intragastric pH distribution and residence time in the stomach for ingested materials. Development of a fundamental understanding of the advective and diffusion processes and their roles in gastric mixing will be important in furthering our understanding of food breakdown, microbial survival, and drug dissolution during gastric digestion.
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Affiliation(s)
- Gail M Bornhorst
- Department of Biological and Agricultural Engineering, University of California, Davis, California 95616;
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