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Faubel N, Barberá R, Garcia-Llatas G. Human Oral Phase Coupled with In Vitro Dynamic Gastrointestinal Digestion for Assessment of Plant Sterol Bioaccessibility from Wholemeal Rye Bread. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:15672-15679. [PMID: 38950138 PMCID: PMC11261621 DOI: 10.1021/acs.jafc.4c02109] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/07/2024] [Revised: 05/27/2024] [Accepted: 06/16/2024] [Indexed: 07/03/2024]
Abstract
A dynamic gastrointestinal digestion system (simgi) after a human oral phase was used, for the first time, to assess the bioaccessibility of plant sterols (PS) from wholemeal rye bread (74.8 ± 2.2 mg of PS/100 g d.m.) and PS-enriched wholemeal rye bread (PS-WRB) (1.6 ± 0.04 g of PS/100 g of fresh bread). The use of these solid food matrices requires a novel adaptation of the gastric phase of the system. The PS identified in the breads are campesterol, campestanol, stigmasterol, β-sitosterol, sitostanol, Δ5-avenasterol, Δ5,24-stigmastadienol, Δ7-stigmastenol, and Δ7-avenasterol. The bioaccessibility of the total PS, only quantifiable in PS-WRB, is 19.9%, with Δ7-avenasterol being the most bioaccessible and Δ5-avenasterol being the least (p < 0.05). As shown in this study, PS-WRB can be considered to be a good choice to include in the daily diet. Furthermore, although the use of dynamic digestion methods for evaluating bioaccessibility implies high costs and technical complexity, their application means a closer approximation to in vivo scenarios.
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Affiliation(s)
- Nerea Faubel
- Nutrition and Food Science
Area, Faculty of Pharmacy and Food Sciences, University of Valencia, Av. Vicente Andrés Estellés s/n, 46100 Burjassot, Spain
| | - Reyes Barberá
- Nutrition and Food Science
Area, Faculty of Pharmacy and Food Sciences, University of Valencia, Av. Vicente Andrés Estellés s/n, 46100 Burjassot, Spain
| | - Guadalupe Garcia-Llatas
- Nutrition and Food Science
Area, Faculty of Pharmacy and Food Sciences, University of Valencia, Av. Vicente Andrés Estellés s/n, 46100 Burjassot, Spain
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2
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Yan S, Wu K, Han C, Guo J, Wang J, Yang X. Aggregation structure induced by heat treatments mediated the gastric digestion behavior of soybean protein. Food Funct 2024; 15:6731-6742. [PMID: 38836315 DOI: 10.1039/d4fo01327a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/06/2024]
Abstract
The common belief that heat treatment enhances the gastric digestion of proteins is largely based on findings from animal proteins and may not apply to all proteins, particularly plant proteins. Here, we compared the digestion characteristics of soybean protein isolates (SPI) in an in vitro semi-dynamic digestion model and found distinct effects of heat treatment on the digestion properties of plant proteins. The results revealed that heat-treated SPIs formed clots during the early stages of digestion, although the clots gradually became smaller and looser as digestion progressed, the systems remained turbid at the end of gastric digestion, indicating the lag in their emptying. Furthermore, heat treatment altered the rheological properties of SPI, resulting in increased viscosity and slower gastric emptying. These effects became more pronounced with increasing heat treatment temperatures. The fluorescence spectrum analysis indicated that heat treatment altered its conformation. This led to protein unfolding and exposure of hydrophobic groups, facilitating the formation of larger aggregates during digestion. Additionally, heat treatment exposed more cleavage sites for gastric proteases, increasing the extent of hydrolysis. Elevated levels of free amino acids and a smaller molecular weight distribution further corroborated these findings. These findings contribute to a deeper understanding of the gastric digestion characteristics of plant proteins and the relationship between protein aggregation structure and the digestion process.
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Affiliation(s)
- Shanyueru Yan
- National Engineering Research Center of Wheat and Corn Further Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, 510640, China.
| | - Kaiyun Wu
- National Engineering Research Center of Wheat and Corn Further Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, 510640, China.
| | - Chuanwu Han
- National Engineering Research Center of Wheat and Corn Further Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, 510640, China.
| | - Jian Guo
- National Engineering Research Center of Wheat and Corn Further Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, 510640, China.
| | - Jinmei Wang
- National Engineering Research Center of Wheat and Corn Further Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, 510640, China.
| | - Xiaoquan Yang
- National Engineering Research Center of Wheat and Corn Further Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, 510640, China.
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3
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Pan I, Umapathy S. Probiotics an emerging therapeutic approach towards gut-brain-axis oriented chronic health issues induced by microplastics: A comprehensive review. Heliyon 2024; 10:e32004. [PMID: 38882279 PMCID: PMC11176854 DOI: 10.1016/j.heliyon.2024.e32004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2023] [Revised: 05/25/2024] [Accepted: 05/27/2024] [Indexed: 06/18/2024] Open
Abstract
Applications for plastic polymers can be found all around the world, often discarded without any prior care, exacerbating the environmental issue. When large waste materials are released into the environment, they undergo physical, biological, and photo-degradation processes that break them down into smaller polymer fragments known as microplastics (MPs). The time it takes for residual plastic to degrade depends on the type of polymer and environmental factors, with some taking as long as 600 years or more. Due to their small size, microplastics can contaminate food and enter the human body through food chains and webs, causing gastrointestinal (GI) tract pain that can range from local to systemic. Microplastics can also acquire hydrophobic organic pollutants and heavy metals on their surface, due to their large surface area and surface hydrophobicity. The levels of contamination on the microplastic surface are significantly higher than in the natural environment. The gut-brain axis (GB axis), through which organisms interact with their environment, regulate nutritional digestion and absorption, intestinal motility and secretion, complex polysaccharide breakdown, and maintain intestinal integrity, can be altered by microplastics acting alone or in combination with pollutants. Probiotics have shown significant therapeutic potential in managing various illnesses mediated by the gut-brain axis. They connect hormonal and biochemical pathways to promote gut and brain health, making them a promising therapy option for a variety of GB axis-mediated illnesses. Additionally, taking probiotics with or without food can reduce the production of pro-inflammatory cytokines, reactive oxygen species (ROS), neuro-inflammation, neurodegeneration, protein folding, and both motor and non-motor symptoms in individuals with Parkinson's disease. This study provides new insight into microplastic-induced gut dysbiosis, its associated health risks, and the benefits of using both traditional and next-generation probiotics to maintain gut homeostasis.
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Affiliation(s)
- Ieshita Pan
- Institute of Biotechnology, Department of Medical Biotechnology and Integrative Physiology, Saveetha School of Engineering, Saveetha Institute of Medical and Technical Sciences, Thandalam, Chennai, 602105, Tamil Nadu, India
| | - Suganiya Umapathy
- Institute of Biotechnology, Department of Medical Biotechnology and Integrative Physiology, Saveetha School of Engineering, Saveetha Institute of Medical and Technical Sciences, Thandalam, Chennai, 602105, Tamil Nadu, India
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4
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Promsut K, Sangtanoo P, Srimongkol P, Saisavoey T, Puthong S, Buakeaw A, Reamtong O, Nutho B, Karnchanatat A. A novel peptide derived from Zingiber cassumunar rhizomes exhibits anticancer activity against the colon adenocarcinoma cells (Caco-2) via the induction of intrinsic apoptosis signaling. PLoS One 2024; 19:e0304701. [PMID: 38870120 PMCID: PMC11175412 DOI: 10.1371/journal.pone.0304701] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2023] [Accepted: 05/15/2024] [Indexed: 06/15/2024] Open
Abstract
This paper presents the initial exploration of the free radical scavenging capabilities of peptides derived from protein hydrolysates (PPH) obtained from Zingiber cassumunar rhizomes (Phlai). To replicate the conditions of gastrointestinal digestion, a combination of pepsin and pancreatin proteolysis was employed to generate these hydrolysates. Subsequently, the hydrolysate underwent fractionation using molecular weight cut-off membranes at 10, 5, 3, and 0.65 kDa. The fraction with a molecular weight less than 0.65 kDa exhibited the highest levels ABTS, DPPH, FRAP, and NO radical scavenging activity. Following this, RP-HPLC was used to further separate the fraction with a molecular weight less than 0.65 kDa into three sub-fractions. Among these, the F5 sub-fraction displayed the most prominent radical-scavenging properties. De novo peptide sequencing via quadrupole-time-of-flight-electron spin induction-mass spectrometry identified a pair of novel peptides: Asp-Gly-Ile-Phe-Val-Leu-Asn-Tyr (DGIFVLNY or DY-8) and Ile-Pro-Thr-Asp-Glu-Lys (IPTDEK or IK-6). Database analysis confirmed various properties, including biological activity, toxicity, hydrophilicity, solubility, and potential allergy concerns. Furthermore, when tested on the human adenocarcinoma colon (Caco-2) cell line, two synthetic peptides demonstrated cellular antioxidant activity in a concentration-dependent manner. These peptides were also assessed using the FITC Annexin V apoptosis detection kit with PI, confirming the induction of apoptosis. Notably, the DY-8 peptide induced apoptosis, upregulated mRNA levels of caspase-3, -8, and -9, and downregulated Bcl-2, as confirmed by real-time quantitative polymerase chain reaction (RT-qPCR). Western blot analysis indicated increased pro-apoptotic Bax expression and decreased anti-apoptotic Bcl-2 expression in Caco-2 cells exposed to the DY-8 peptide. Molecular docking analysis revealed that the DY-8 peptide exhibited binding affinity with Bcl-2, Bcl-xL, and Mcl-1, suggesting potential utility in combating colon cancer as functional food ingredients.
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Affiliation(s)
- Kitjasit Promsut
- Program in Biotechnology, Faculty of Science, Chulalongkorn University, Pathumwan, Bangkok, Thailand
| | - Papassara Sangtanoo
- Center of Excellence in Bioconversion and Bioseparation for Platform Chemical Production, Institute of Biotechnology and Genetic Engineering, Chulalongkorn University, Pathumwan, Bangkok, Thailand
| | - Piroonporn Srimongkol
- Center of Excellence in Bioconversion and Bioseparation for Platform Chemical Production, Institute of Biotechnology and Genetic Engineering, Chulalongkorn University, Pathumwan, Bangkok, Thailand
| | - Tanatorn Saisavoey
- Center of Excellence in Bioconversion and Bioseparation for Platform Chemical Production, Institute of Biotechnology and Genetic Engineering, Chulalongkorn University, Pathumwan, Bangkok, Thailand
| | - Songchan Puthong
- Center of Excellence in Bioconversion and Bioseparation for Platform Chemical Production, Institute of Biotechnology and Genetic Engineering, Chulalongkorn University, Pathumwan, Bangkok, Thailand
| | - Anumart Buakeaw
- Center of Excellence in Bioconversion and Bioseparation for Platform Chemical Production, Institute of Biotechnology and Genetic Engineering, Chulalongkorn University, Pathumwan, Bangkok, Thailand
| | - Onrapak Reamtong
- Department of Molecular Tropical Medicine and Genetics, Faculty of Tropical Medicine, Mahidol University, Ratchathewi, Bangkok, Thailand
| | - Bodee Nutho
- Department of Pharmacology, Faculty of Science, Mahidol University, Ratchathewi, Bangkok, Thailand
| | - Aphichart Karnchanatat
- Center of Excellence in Bioconversion and Bioseparation for Platform Chemical Production, Institute of Biotechnology and Genetic Engineering, Chulalongkorn University, Pathumwan, Bangkok, Thailand
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Calero V, Rodrigues PM, Dias T, Ainla A, Vilaça A, Pastrana L, Xavier M, Gonçalves C. A miniaturised semi-dynamic in-vitro model of human digestion. Sci Rep 2024; 14:11923. [PMID: 38789470 PMCID: PMC11126663 DOI: 10.1038/s41598-024-54612-w] [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: 11/02/2023] [Accepted: 02/14/2024] [Indexed: 05/26/2024] Open
Abstract
Reliable in-vitro digestion models that are able to successfully replicate the conditions found in the human gastrointestinal tract are key to assess the fate and efficiency of new formulations aimed for oral consumption. However, current in-vitro models either lack the capability to replicate crucial dynamics of digestion or require large volumes of sample/reagents, which can be scarce when working with nanomaterials under development. Here, we propose a miniaturised digestion system, a digestion-chip, based on incubation chambers integrated on a polymethylmethacrylate device. The digestion-chip incorporates key dynamic features of human digestion, such as gradual acidification and gradual addition of enzymes and simulated fluids in the gastric phase, and controlled gastric emptying, while maintaining low complexity and using small volumes of sample and reagents. In addition, the new approach integrates real-time automated closed-loop control of two key parameters, pH and temperature, during the two main phases of digestion (gastric and intestinal) with an accuracy down to ± 0.1 °C and ± 0.2 pH points. The experimental results demonstrate that the digestion-chip successfully replicates the gold standard static digestion INFOGEST protocol and that the semi-dynamic digestion kinetics can be reliably fitted to a first kinetic order model. These devices can be easily adapted to dynamic features in an automated, sensorised, and inexpensive platform and will enable reliable, low-cost and efficient assessment of the bioaccessibility of new and expensive drugs, bioactive ingredients or nanoengineered materials aimed for oral consumption, thereby avoiding unnecessary animal testing.
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Affiliation(s)
- Victor Calero
- International Iberian Nanotechnology Laboratory, Avenida Mestre José Veiga, S/N, 4715-330, Braga, Portugal
| | - Patrícia M Rodrigues
- International Iberian Nanotechnology Laboratory, Avenida Mestre José Veiga, S/N, 4715-330, Braga, Portugal
| | - Tiago Dias
- International Iberian Nanotechnology Laboratory, Avenida Mestre José Veiga, S/N, 4715-330, Braga, Portugal
- Nova School of Science and Technology, Nova University of Lisbon, Lisbon, Portugal
| | - Alar Ainla
- International Iberian Nanotechnology Laboratory, Avenida Mestre José Veiga, S/N, 4715-330, Braga, Portugal.
| | - Adriana Vilaça
- International Iberian Nanotechnology Laboratory, Avenida Mestre José Veiga, S/N, 4715-330, Braga, Portugal
| | - Lorenzo Pastrana
- International Iberian Nanotechnology Laboratory, Avenida Mestre José Veiga, S/N, 4715-330, Braga, Portugal
| | - Miguel Xavier
- International Iberian Nanotechnology Laboratory, Avenida Mestre José Veiga, S/N, 4715-330, Braga, Portugal.
| | - Catarina Gonçalves
- International Iberian Nanotechnology Laboratory, Avenida Mestre José Veiga, S/N, 4715-330, Braga, Portugal.
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6
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Wang Y, Shi J, Xu YJ, Tan CP, Liu Y. The digestion fates of lipids with different unsaturated levels in people with different age groups. Food Chem 2024; 438:137400. [PMID: 38039864 DOI: 10.1016/j.foodchem.2023.137400] [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: 03/31/2023] [Revised: 08/26/2023] [Accepted: 09/02/2023] [Indexed: 12/03/2023]
Abstract
The digestion behavior of lipids plays a crucial role in their nutritional bioaccessibility, which subsequently impacts human health. This study aims to investigate potential variations in lipid digestion profiles among individuals of different ages, considering the distinct physiological functions of the gastrointestinal tract in infants, aging populations, and healthy young adults. The digestion fates of high oleic peanut oil (HOPO), sunflower oil (SO), and linseed oil (LINO) were investigated using in vitro digestion models representing infants, adults, and elders. Comparatively, lipid digestion proved to be more comprehensive in adults, leading to free fatty acid (FFA) levels of 64.53%, 62.32%, and 57.90% for HOPO, SO, and LINO, respectively. Besides, infants demonstrated propensity to selectively release FFAs with shorter chain lengths and higher saturation levels during the digestion. In addition, in the gastric phase, particle sizes among the elderly were consistently larger than those observed in infants and adults, despite adults generating approximately 15% FFAs within the stomach. In summary, this study enhances our fundamental comprehension of how lipids with varying degrees of unsaturation undergo digestion in diverse age groups.
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Affiliation(s)
- Yanan Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Jiachen Shi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Yong-Jiang Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Chin-Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China; Future Food (Bai Ma) Research Institue, 111 Baima Road, Lishui District, Nanjing, Jiangsu, People's Republic of China.
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7
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Martineau-Côté D, Achouri A, Pitre M, Karboune S, L'Hocine L. Improved in vitro gastrointestinal digestion protocol mimicking brush border digestion for the determination of the Digestible Indispensable Amino Acid Score (DIAAS) of different food matrices. Food Res Int 2024; 178:113932. [PMID: 38309864 DOI: 10.1016/j.foodres.2024.113932] [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: 11/15/2023] [Revised: 12/24/2023] [Accepted: 01/02/2024] [Indexed: 02/05/2024]
Abstract
The Digestible Indispensable Amino Acid Score (DIAAS) is the new gold standard method for the assessment of protein nutritional quality. The DIAAS is evaluated with in vivo models, that are complex, constraining and costly. There is still no established method to assess it in vitro. In this study, we proposed to add a jejunal-ileal digestion phase to the standardized in vitro gastrointestinal digestion protocol developed by the International Network of Excellence on the Fate of Food in the Gastrointestinal Tract (INFOGEST protocol) to mimic brush border digestion and to enable DIAAS assessment in vitro in a more physiologically relevant manner. This jejunal-ileal digestion phase was performed with a porcine intestinal aminopeptidase as an alternative to brush border membrane extract, which is more difficult to obtain in a standardized way. This modified INFOGEST protocol was applied to various food matrices (faba bean, pea and soy flours, whey protein isolate and caseins) and the results were compared to published in vivo data to assess the model's physiological relevance. The addition of the jejunal-ileal digestion phase lead to a significant (p < 0.05) increase of 31 and 29 % in free and total amino acid digestibility, respectively, and of 83 % on average for the in vitro DIAAS values for all food matrices. Although the in vitro DIAAS remained underestimated compared to the in vivo ones, a strong correlation between them was observed (r = 0.879, p = 0.009), stating the relevance of this last digestion phase. This improved digestion protocol is proposed as a suitable alternative to evaluate the DIAAS in vitro when in vivo assays are not applicable.
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Affiliation(s)
- Delphine Martineau-Côté
- Agriculture and Agri-Food Canada, Saint-Hyacinthe Research and Development Centre, Saint-Hyacinthe, QC J2S 8E3, Canada; Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Sainte-Anne-de-Bellevue, QC H9X 3V9, Canada.
| | - Allaoua Achouri
- Agriculture and Agri-Food Canada, Saint-Hyacinthe Research and Development Centre, Saint-Hyacinthe, QC J2S 8E3, Canada.
| | - Mélanie Pitre
- Agriculture and Agri-Food Canada, Saint-Hyacinthe Research and Development Centre, Saint-Hyacinthe, QC J2S 8E3, Canada.
| | - Salwa Karboune
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Sainte-Anne-de-Bellevue, QC H9X 3V9, Canada.
| | - Lamia L'Hocine
- Agriculture and Agri-Food Canada, Saint-Hyacinthe Research and Development Centre, Saint-Hyacinthe, QC J2S 8E3, Canada.
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8
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Lessard-Lord J, Lupien-Meilleur J, Roussel C, Gosselin-Cliche B, Silvestri C, Di Marzo V, Roy D, Rousseau E, Desjardins Y. Mathematical modeling of fluid dynamics in in vitro gut fermentation systems: A new tool to improve the interpretation of microbial metabolism. FASEB J 2024; 38:e23398. [PMID: 38214938 DOI: 10.1096/fj.202301739rr] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2023] [Revised: 12/13/2023] [Accepted: 12/15/2023] [Indexed: 01/13/2024]
Abstract
In vitro systems are widely employed to assess the impact of dietary compounds on the gut microbiota and their conversion into beneficial bacterial metabolites. However, the complex fluid dynamics and multi-segmented nature of these systems can complicate the comprehensive analysis of dietary compound fate, potentially confounding physical dilution or washout with microbial catabolism. In this study, we developed fluid dynamics models based on sets of ordinary differential equations to simulate the behavior of an inert compound within two commonly used in vitro systems: the continuous two-stage PolyFermS system and the semi-continuous multi-segmented SHIME® system as well as into various declinations of those systems. The models were validated by investigating the fate of blue dextran, demonstrating excellent agreement between experimental and modeling data (with r2 values ranging from 0.996 to 0.86 for different approaches). As a proof of concept for the utility of fluid dynamics models in in vitro system, we applied generated models to interpret metabolomic data of procyanidin A2 (ProA2) generated from the addition of proanthocyanidin (PAC)-rich cranberry extract to both the PolyFermS and SHIME® systems. The results suggested ProA2 degradation by the gut microbiota when compared to the modeling of an inert compound. Models of fluid dynamics developed in this study provide a foundation for comprehensive analysis of gut metabolic data in commonly utilized in vitro PolyFermS and SHIME® bioreactor systems and can enable a more accurate understanding of the contribution of bacterial metabolism to the variability in the concentration of target metabolites.
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Affiliation(s)
- Jacob Lessard-Lord
- Institute of Nutrition and Functional Foods (INAF), Faculty of Agriculture and Food Sciences, Université Laval, Quebec, Quebec, Canada
- Nutrition, Health and Society Centre (NUTRISS), INAF, Université Laval, Quebec, Quebec, Canada
- Department of Plant Science, Faculty of Agriculture and Food Sciences, Université Laval, Quebec, Quebec, Canada
| | - Joseph Lupien-Meilleur
- Institute of Nutrition and Functional Foods (INAF), Faculty of Agriculture and Food Sciences, Université Laval, Quebec, Quebec, Canada
- Nutrition, Health and Society Centre (NUTRISS), INAF, Université Laval, Quebec, Quebec, Canada
- Department of Food Science, Faculty of Agriculture and Food Sciences, Université Laval, Quebec, Quebec, Canada
| | - Charlène Roussel
- Institute of Nutrition and Functional Foods (INAF), Faculty of Agriculture and Food Sciences, Université Laval, Quebec, Quebec, Canada
- Nutrition, Health and Society Centre (NUTRISS), INAF, Université Laval, Quebec, Quebec, Canada
- Canada Excellence Research Chair on the Microbiome-Endocannabinoidome Axis in Metabolic Health, Université Laval, Quebec, Quebec, Canada
| | | | - Cristoforo Silvestri
- Institute of Nutrition and Functional Foods (INAF), Faculty of Agriculture and Food Sciences, Université Laval, Quebec, Quebec, Canada
- Nutrition, Health and Society Centre (NUTRISS), INAF, Université Laval, Quebec, Quebec, Canada
- Canada Excellence Research Chair on the Microbiome-Endocannabinoidome Axis in Metabolic Health, Université Laval, Quebec, Quebec, Canada
- Centre de Recherche Universitaire de l'Institut de Cardiologie et Pneumologie de Québec (CRIUCPQ), Department of Medicine, Faculty of Medicine, Université Laval, Quebec, Quebec, Canada
| | - Vincenzo Di Marzo
- Institute of Nutrition and Functional Foods (INAF), Faculty of Agriculture and Food Sciences, Université Laval, Quebec, Quebec, Canada
- Nutrition, Health and Society Centre (NUTRISS), INAF, Université Laval, Quebec, Quebec, Canada
- Canada Excellence Research Chair on the Microbiome-Endocannabinoidome Axis in Metabolic Health, Université Laval, Quebec, Quebec, Canada
- Centre de Recherche Universitaire de l'Institut de Cardiologie et Pneumologie de Québec (CRIUCPQ), Department of Medicine, Faculty of Medicine, Université Laval, Quebec, Quebec, Canada
| | - Denis Roy
- Institute of Nutrition and Functional Foods (INAF), Faculty of Agriculture and Food Sciences, Université Laval, Quebec, Quebec, Canada
- Nutrition, Health and Society Centre (NUTRISS), INAF, Université Laval, Quebec, Quebec, Canada
- Department of Food Science, Faculty of Agriculture and Food Sciences, Université Laval, Quebec, Quebec, Canada
| | - Elsa Rousseau
- Institute of Nutrition and Functional Foods (INAF), Faculty of Agriculture and Food Sciences, Université Laval, Quebec, Quebec, Canada
- Nutrition, Health and Society Centre (NUTRISS), INAF, Université Laval, Quebec, Quebec, Canada
- Department of Computer Science and Software Engineering, Faculty of Science and Engineering, Université Laval, Quebec, Quebec, Canada
| | - Yves Desjardins
- Institute of Nutrition and Functional Foods (INAF), Faculty of Agriculture and Food Sciences, Université Laval, Quebec, Quebec, Canada
- Nutrition, Health and Society Centre (NUTRISS), INAF, Université Laval, Quebec, Quebec, Canada
- Department of Plant Science, Faculty of Agriculture and Food Sciences, Université Laval, Quebec, Quebec, Canada
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9
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Duijsens D, Verkempinck SHE, Somers E, Hendrickx MEG, Grauwet T. From static to semi-dynamic in vitro digestion conditions relevant for the older population: starch and protein digestion of cooked lentils. Food Funct 2024; 15:591-607. [PMID: 38098462 DOI: 10.1039/d3fo04241c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2024]
Abstract
In the context of adequately feeding the rising older population, lentils have an important potential as sources of (plant-based) protein as well as slowly digestible bio-encapsulated starch and fibre. This study evaluated in vitro digestion of protein and starch in lentils under conditions representing the gastrointestinal tract of older adults. Both static and semi-dynamic simulations were applied to analyze the effect of specific gastrointestinal conditions (healthy versus older adult) on macronutrient digestion patterns. Gastric proteolysis was strongly dependent on applied gastric pH (gradient), leading to a lower extent of protein hydrolysis for simulations relevant for older adults. Fewer and smaller (lower degree of polymerization, DP) bioaccessible peptides were formed during gastric proteolysis under older adult compared to healthy adult conditions. These differences, developed during the in vitro gastric phase, were compensated during small intestinal digestion, yielding similar final proteolysis levels regardless of the applied simulation conditions. In contrast, in the presence of saliva, amylolysis was generally accelerated under older adult conditions. Moreover, the current work highlighted the importance of considering saliva (or salivary amylase) incorporation in simulations where the applied gastric pH (gradient) allows salivary amylase activity. Under both healthy and older adult conditions, in vitro starch hydrolysis bio-encapsulated in cotyledon cells of cooked lentils was attenuated, compared to a white bread reference.
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Affiliation(s)
- Dorine Duijsens
- 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.
| | - Sarah H E Verkempinck
- 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.
| | - Emma Somers
- 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.
| | - Marc E G Hendrickx
- 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.
| | - Tara Grauwet
- 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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10
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Zambrano Y, Bornhorst GM, Bouchon P. Understanding the physical breakdown and catechin bioaccessibility of third generation extruded snacks enriched with catechin using the human gastric simulator. Food Funct 2024; 15:930-952. [PMID: 38170559 DOI: 10.1039/d3fo03857b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2024]
Abstract
The nutritional quality of third-generation snacks prepared from rice flour by extrusion can be improved by the addition of polyphenols such as catechins, which are known to be more stable at high temperatures. However, the extrusion parameters can impact the breakdown and release of bioactive compounds and decrease the catechin bioaccessibility. Accordingly, this study investigated the impact of different extrusion parameters, including different extrusion temperatures (110, 135, and 150 °C) and moisture content prior to extrusion (27 and 31%), on the breakdown and bioaccessibility of catechin-enriched snacks during in vitro dynamic digestion using the Human Gastric Simulator (HGS). The extrusion parameters did not significantly impact most measured variables by themselves, indicating that within the tested ranges, any of the processing conditions could be used to produce a product with similar digestive behavior. However, the interaction of extrusion parameters (temperature and moisture content) played a significant role in the snack behavior during digestion. For example, the combination of 27% moisture content and 150 °C extrusion temperature had higher catechin bioaccessibility and higher starch hydrolysis than the other treatments. Overall, these findings suggest that the processing conditions of third generation snacks enriched with catechin can be optimized within certain ranges with limited modifications in the digestive properties.
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Affiliation(s)
- Yadira Zambrano
- Department of Chemical and Bioprocess Engineering, Faculty of Engineering, Pontificia Universidad Católica de Chile, Macul 6904411, Chile.
| | - Gail M Bornhorst
- Riddet Institute, Massey University, Private Bag 11222, Palmerston North, New Zealand
- Department of Biological and Agricultural Engineering, University of California, Davis, CA 95618, USA.
| | - Pedro Bouchon
- Department of Chemical and Bioprocess Engineering, Faculty of Engineering, Pontificia Universidad Católica de Chile, Macul 6904411, Chile.
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11
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Phogole CM, de Jong J, Lalla U, Decloedt E, Kellermann T. In vitro optimization of crushed drug-sensitive antituberculosis medication when administered via a nasogastric tube. Microbiol Spectr 2024; 12:e0287623. [PMID: 37991379 PMCID: PMC10871698 DOI: 10.1128/spectrum.02876-23] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2023] [Accepted: 10/22/2023] [Indexed: 11/23/2023] Open
Abstract
IMPORTANCE The incidence of tuberculosis (TB) in intensive care units (ICUs) can be as high as 3% in high-burden settings, translating to more than 7,500 patients admitted to the ICU annually. In resource-limited settings, the lack or absence of intravenous formulations of drug-sensitive antituberculosis medications necessitates healthcare practitioners to crush, dissolve, and administer the drugs to critically ill patients via a nasogastric tube (NGT). This off-label practice has been linked to plasma concentrations below the recommended target concentrations, particularly of rifampicin and isoniazid, leading to clinical failure and the development of drug resistance. Optimizing the delivery of crushed drug-sensitive antituberculosis medication via the NGT to critically ill patients is of utmost importance.
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Affiliation(s)
- Cassius M. Phogole
- Division of Clinical Pharmacology, Department of Medicine, Faculty of Medicine and Health Sciences, Stellenbosch University, Cape Town, South Africa
| | - Jocelyn de Jong
- Division of Clinical Pharmacology, Department of Medicine, Faculty of Medicine and Health Sciences, Stellenbosch University, Cape Town, South Africa
| | - Usha Lalla
- Division of Pulmonology, Department of Medicine, Faculty of Medicine and Health Sciences, Stellenbosch University, Cape Town, South Africa
| | - Eric Decloedt
- Division of Clinical Pharmacology, Department of Medicine, Faculty of Medicine and Health Sciences, Stellenbosch University, Cape Town, South Africa
| | - Tracy Kellermann
- Division of Clinical Pharmacology, Department of Medicine, Faculty of Medicine and Health Sciences, Stellenbosch University, Cape Town, South Africa
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12
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Zhang Y, Kalpio M, Tao L, Haraldsson GG, Guðmundsson HG, Fang X, Linderborg KM, Zhang Y, Yang B. Metabolic fate of DHA from regio- and stereospecific positions of triacylglycerols in a long-term feeding trial in rats. Food Res Int 2023; 174:113626. [PMID: 37986478 DOI: 10.1016/j.foodres.2023.113626] [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: 08/09/2023] [Revised: 10/19/2023] [Accepted: 10/21/2023] [Indexed: 11/22/2023]
Abstract
This study investigated the impact of regio- and stereospecific position of docosahexaenoic acid (DHA) in dietary triacylglycerols (TAGs) on the fatty acid composition of tissues and organs in rats. Four-week feeding with TAGs containing DHA in sn-1, 2, or 3 position and palmitic acid in the remaining positions at a daily dosage of 500 mg TAG/kg body weight significantly increased the DHA content in all organs and tissues in rats, except in the brain, where the change in DHA level was not statistically significant. The group fed sn-1 DHA showed a significantly higher content of DHA in the plasma TAG than the group fed sn-3 DHA. The sn-3 DHA group had higher levels of DHA in the visceral fat compared to the sn-1, sn-2, as well as all other groups. This is the first study showing that DHA from sn-1 and sn-3 positions of dietary TAGs have differential accumulation in tissues. The new findings improved the current knowledge on the significance of TAG isomeric structure for the bioavailability and metabolic fate of DHA.
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Affiliation(s)
- Yuqing Zhang
- Food Sciences, Department of Life Technologies, University of Turku, Turku, Finland
| | - Marika Kalpio
- Food Sciences, Department of Life Technologies, University of Turku, Turku, Finland
| | - Lingwei Tao
- Department of Nutrition & Food Hygiene, School of Public Health, Peking University Health Science Center, Beijing, China
| | | | | | - Xiangrong Fang
- Food Sciences, Department of Life Technologies, University of Turku, Turku, Finland
| | - Kaisa M Linderborg
- Food Sciences, Department of Life Technologies, University of Turku, Turku, Finland
| | - Yumei Zhang
- Department of Nutrition & Food Hygiene, School of Public Health, Peking University Health Science Center, Beijing, China
| | - Baoru Yang
- Food Sciences, Department of Life Technologies, University of Turku, Turku, Finland.
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13
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Rodriquez-Saavedra M, Tamargo A, Molinero N, Relaño de la Guía E, Jiménez-Arroyo C, Bartolomé B, González de Llano D, Victoria Moreno-Arribas M. Simulated gastrointestinal digestion of beer using the simgi® model. Investigation of colonic phenolic metabolism and impact on human gut microbiota. Food Res Int 2023; 173:113228. [PMID: 37803545 DOI: 10.1016/j.foodres.2023.113228] [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: 03/07/2023] [Revised: 06/30/2023] [Accepted: 07/03/2023] [Indexed: 10/08/2023]
Abstract
Beer is a source of bioactive compounds, mainly polyphenols, which can reach the large intestine and interact with colonic microbiota. However, the effects of beer consumption in the gastrointestinal function have scarcely been studied. This paper reports, for the first time, the in vitro digestion of beer and its impact on intestinal microbiota metabolism. Three commercial beers of different styles were subjected to gastrointestinal digestion using the simgi® model, and the digested fluids were further fermented in triplicate with faecal microbiota from a healthy volunteer. The effect of digested beer on human gut microbiota was evaluated in terms of microbial metabolism (short-chain fatty acids (SCFAs) and ammonium ion), microbial diversity and bacterial populations (plate counting and 16S rRNA gene sequencing). Monitoring beer polyphenols through the different digestion phases showed their extensive metabolism, mainly at the colonic stage. In addition, a higher abundance of taxa related to gut health, especially Bacteroides, Bifidobacterium, Mitsuokella and Succinilasticum at the genus level, and the Ruminococcaceae and Prevotellaceae families were found in the presence of beers. Regarding microbial metabolism, beer feeding significantly increased microbial SCFA production (mainly butyric acid) and decreased ammonium content. Overall, these results evidence the positive actions of moderate beer consumption on the metabolic activity of colonic microbiota, suggesting that the raw materials and brewing methods used may affect the beer gut effects.
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Affiliation(s)
| | - Alba Tamargo
- Institute of Food Science Research (CIAL), CSIC-UAM, c/ Nicolás Cabrera 9, 28049 Madrid, Spain
| | - Natalia Molinero
- Institute of Food Science Research (CIAL), CSIC-UAM, c/ Nicolás Cabrera 9, 28049 Madrid, Spain
| | | | - Cristina Jiménez-Arroyo
- Institute of Food Science Research (CIAL), CSIC-UAM, c/ Nicolás Cabrera 9, 28049 Madrid, Spain
| | - Begoña Bartolomé
- Institute of Food Science Research (CIAL), CSIC-UAM, c/ Nicolás Cabrera 9, 28049 Madrid, Spain
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14
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Borah MS, Tiwari A, Sridhar K, Narsaiah K, Nayak PK, Stephen Inbaraj B. Recent Trends in Valorization of Food Industry Waste and By-Products: Encapsulation and In Vitro Release of Bioactive Compounds. Foods 2023; 12:3823. [PMID: 37893717 PMCID: PMC10606574 DOI: 10.3390/foods12203823] [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: 09/13/2023] [Revised: 10/04/2023] [Accepted: 10/13/2023] [Indexed: 10/29/2023] Open
Abstract
Food by-products and waste are a boundless source of bioactives, nutraceuticals, and naturally occurring substances that are good for human health. In fact, a lot of by-products and wastes are generated by several food businesses. Therefore, waste management and by-product utilization are the most important aspects of the food sector. According to various studies, many bioactive compounds such as phenolics, carotenoids, and proteins can be recovered as feed stock from various industries' by-products and wastes using potential technologies. As a result, current trends are shifting attention to the sustainable valorisation of food sector waste management and by-products utilization. Thus, the circular economy principles have been applied to the field of food science. The aim of the circular economy is to ensure environmental protection and promote economic development while minimizing the environmental impact of food production. All of these aspects of the circular economy, at present, have become a challenging area of research for by-product valorisation as well. Hence, this review aims to highlight the emerging trends in the efficient utilization of food industry waste and by-products by focusing on innovative encapsulation techniques and controlled release mechanisms of bioactive compounds extracted from food industry waste and by-products. This review also aims to suggest future research directions, and addresses regulatory and toxicity considerations, by fostering knowledge dissemination and encouraging eco-friendly approaches within the food industry. This review reveals the role of encapsulation strategies for the effective utilization of bioactive compounds extracted from food industry waste and by-products. However, further research is needed to address regulatory and toxicity considerations of encapsulated bioactive compounds and health-related concerns.
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Affiliation(s)
| | - Ajita Tiwari
- Department of Agricultural Engineering, Assam University, Silchar 788011, India
| | - Kandi Sridhar
- Department of Food Technology, Karpagam Academy of Higher Education (Deemed to be University), Coimbatore 641021, India
| | - Kairam Narsaiah
- Agriculture Engineering Division, Indian Council of Agricultural Research, New Delhi 110012, India
| | - Prakash Kumar Nayak
- Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar 783370, India
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15
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Liu B, Sui J, Feng R, Lin H, Han X, Sun X, Cao L. Transformation of arsenic species from seafood consumption during in vitro digestion. Front Nutr 2023; 10:1207732. [PMID: 37899842 PMCID: PMC10602890 DOI: 10.3389/fnut.2023.1207732] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2023] [Accepted: 09/08/2023] [Indexed: 10/31/2023] Open
Abstract
Arsenic (As) species analysis is important for the risk evaluation of seafood. Until now, there has been limited information on the change of As species during digestion. Here, the As species in different types of seafood before and after in vitro digestion were investigated. Although inorganic As was not detected in digested fish samples, As(V) contents in digested crabs and scallops were 17.12 ± 1.76 and 138.69 ± 7.53, respectively, which were approximately 2-3 times greater than those of the pre-digestion samples. In further experiments, arsenocholine, dimethylarsinate, arsenobetaine, and monomethylarsonate were all convertible to As(V) during in vitro digestions with different rates. The transformation demonstrates a complex process and could be affected by many factors, such as pH, time, and digestion juice composition, of which pH seemed to be particularly important. Free radicals were responsible for the oxidation in the transformation reactions. Unlike arsenobetaine, arsenocholine seemed to be able to directly transform to monomethylarsonate without the intermediate dimethylarsinate. This study reveals and validates the potential of other species (oAs or/and unknown species) to convert to iAs, identifies the main factors affecting this process, and proposes a reaction pathway. There is an important implication for promoting a more accurate risk assessment of arsenic in foodstuffs.
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Affiliation(s)
| | | | | | | | | | - Xun Sun
- Food Safety Laboratory, College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Limin Cao
- Food Safety Laboratory, College of Food Science and Engineering, Ocean University of China, Qingdao, China
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16
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Khan MN, Bashir S, Imran M. Probiotic characterization of Bacillus species strains isolated from an artisanal fermented milk product Dahi. Folia Microbiol (Praha) 2023; 68:757-769. [PMID: 37055653 DOI: 10.1007/s12223-023-01048-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2022] [Accepted: 03/22/2023] [Indexed: 04/15/2023]
Abstract
Dahi, an artisanal fermented milk product, widely consumed in Pakistan, is microbiologically diverse, and many bacterial communities await investigation. The current study is first to present probiotic assessment of Bacillus species strains isolated from dahi. Based on 49 identified strains assessed, only 6 strains, i.e., Bacillus licheniformis QAUBL19, QAUBL1901, and QAUBL1902; Bacillus mycoides QAUBM19 and QAUBM1901; and Bacillus subtilis QAUBSS1 were having prominent persistence in the simulated gastrointestinal fluids, being non-hemolytic, with no DNase activity. Probiotic characteristics, cholesterol-assimilating, and carbohydrate-fermenting capabilities were assessed for all the strains. These six strains each showed variant cholesterol assimilating abilities. B. licheniformis QAUBL19 retaining most desired probiotic traits presented both notable cholesterol assimilating and bile salt hydrolase activities. It can be used as a probiotic of choice with hypocholesterolemia ability. B. subtilis QAUBSS1 showed wide carbohydrate fermentation ability and strongest antibacterial potential. It is likely to be considered a probiotic for living beings and starter culture for fermentation of food/feed.
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Affiliation(s)
- Muhammad Nadeem Khan
- Department of Microbiology, Faculty of Biological Sciences, Quaid-I-Azam University, Islamabad, 45320, Pakistan
| | - Saeeda Bashir
- Department of Microbiology, Faculty of Biological Sciences, Quaid-I-Azam University, Islamabad, 45320, Pakistan
| | - Muhammad Imran
- Department of Microbiology, Faculty of Biological Sciences, Quaid-I-Azam University, Islamabad, 45320, Pakistan.
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17
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Castro-López C, Romero-Luna HE, García HS, Vallejo-Cordoba B, González-Córdova AF, Hernández-Mendoza A. Key Stress Response Mechanisms of Probiotics During Their Journey Through the Digestive System: A Review. Probiotics Antimicrob Proteins 2023; 15:1250-1270. [PMID: 36001271 DOI: 10.1007/s12602-022-09981-x] [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] [Accepted: 08/17/2022] [Indexed: 11/26/2022]
Abstract
The survival of probiotic microorganisms during their exposure to harsh environments plays a critical role in the fulfillment of their functional properties. In particular, transit through the human gastrointestinal tract (GIT) is considered one of the most challenging habitats that probiotics must endure, because of the particularly stressful conditions (e.g., oxygen level, pH variations, nutrient limitations, high osmolarity, oxidation, peristalsis) prevailing in the different sections of the GIT, which in turn can affect the growth, viability, physiological status, and functionality of microbial cells. Consequently, probiotics have developed a series of strategies, called "mechanisms of stress response," to protect themselves from these adverse conditions. Such mechanisms may include but are not limited to the induction of new metabolic pathways, formation/production of particular metabolites, and changes of transcription rates. It should be highlighted that some of such mechanisms can be conserved across several different strains or can be unique for specific genera. Hence, this review attempts to review the state-of-the-art knowledge of mechanisms of stress response displayed by potential probiotic strains during their transit through the GIT. In addition, evidence whether stress responses can compromise the biosafety of such strains is also discussed.
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Affiliation(s)
- Cecilia Castro-López
- Laboratorio de Química y Biotecnología de Productos Lácteos, Centro de Investigación en Alimentación y Desarrollo A.C. (CIAD), Gustavo Enrique Astiazarán Rosas 46, Hermosillo, Sonora, 83304, México
| | - Haydee E Romero-Luna
- Instituto Tecnológico Superior de Xalapa/Tecnológico Nacional de México, Reserva Territorial s/n Sección 5, Santa Bárbara, Xalapa-Enríquez, Veracruz, 91096, México
| | - Hugo S García
- Unidad de Investigación Y Desarrollo de Alimentos, Instituto Tecnológico de Veracruz/Tecnológico Nacional de México, Miguel Ángel de Quevedo 2779, Veracruz, Veracruz, 91897, México
| | - Belinda Vallejo-Cordoba
- Laboratorio de Química y Biotecnología de Productos Lácteos, Centro de Investigación en Alimentación y Desarrollo A.C. (CIAD), Gustavo Enrique Astiazarán Rosas 46, Hermosillo, Sonora, 83304, México
| | - Aarón F González-Córdova
- Laboratorio de Química y Biotecnología de Productos Lácteos, Centro de Investigación en Alimentación y Desarrollo A.C. (CIAD), Gustavo Enrique Astiazarán Rosas 46, Hermosillo, Sonora, 83304, México
| | - Adrián Hernández-Mendoza
- Laboratorio de Química y Biotecnología de Productos Lácteos, Centro de Investigación en Alimentación y Desarrollo A.C. (CIAD), Gustavo Enrique Astiazarán Rosas 46, Hermosillo, Sonora, 83304, México.
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18
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Subramanian P, Nadia J, Paul Singh R, Bornhorst GM. Comparison of four digestion protocols on the physical characteristics of gastric digesta from cooked couscous using the Human Gastric Simulator. Food Funct 2023; 14:8229-8247. [PMID: 37674386 DOI: 10.1039/d3fo01920a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/08/2023]
Abstract
In vitro digestion is widely employed in food, nutraceutical and pharmaceutical research, and numerous in vitro gastric digestion protocols have been proposed, with a wide range of experimental conditions. Differences in the simulated gastric fluids (pH, mineral content, enzyme type and enzyme activity) of different digestion protocols may alter the results for the digestion of the same meal. This study aimed to investigate how variations in the gastric secretion rate and composition in four in vitro digestion protocols (Infogest Riddet, Infogest Semi-dynamic, UC Davis and United States Pharmacopeia) impacted the physical properties of the emptied gastric digesta. Cooked couscous was used as a model meal and subjected to simulated gastric digestion using a dynamic gastric model, the Human Gastric Simulator (HGS). The digesta were collected from the outlet of the HGS after 15, 30, 60, 90, 120, 150, or 180 min. The gastric emptying of dry matter, pH, rheological properties, and particle size were evaluated. The digestion protocol significantly influenced the solid content and moisture content of the digesta (p < 0.001), particles per gram of dry matter (p < 0.0001), gastric emptying of dry matter (p < 0.003), shear stress at 0.45 s-1 and consistency coefficient (p < 0.0001). The presence of NaHCO3 in the Infogest Riddet and Infogest Semi-dynamic gastric secretions provided an additional buffering effect and increased the digesta pH during gastric digestion. Similarly, the inclusion of mucin in the UC Davis protocol resulted in a higher flow and viscoelastic properties of the emptied digesta. The highest dilution of gastric content in the United States Pharmacopeia (USP) protocol resulted in larger particles emptied from the HGS and the longest gastric emptying half-time of all digestion protocols. These findings provide new insights into the impact of digestion protocols on the digesta properties, which can be beneficial for the design and standardization of in vitro digestion models.
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Affiliation(s)
| | - Joanna Nadia
- Riddet Institute, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand
| | - R Paul Singh
- Riddet Institute, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand
- Department of Biological and Agricultural Engineering, University of California, Davis, CA 95618, USA.
| | - Gail M Bornhorst
- Riddet Institute, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand
- Department of Biological and Agricultural Engineering, University of California, Davis, CA 95618, USA.
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19
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Larder CE, Iskandar MM, Kubow S. Collagen Hydrolysates: A Source of Bioactive Peptides Derived from Food Sources for the Treatment of Osteoarthritis. MEDICINES (BASEL, SWITZERLAND) 2023; 10:50. [PMID: 37755240 PMCID: PMC10538231 DOI: 10.3390/medicines10090050] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/23/2023] [Revised: 08/03/2023] [Accepted: 08/11/2023] [Indexed: 09/28/2023]
Abstract
Osteoarthritis (OA) is the most common joint disorder, with a social and financial burden that is expected to increase in the coming years. Currently, there are no effective medications to treat it. Due to limited treatment options, patients often resort to supplements, such as collagen hydrolysates (CHs). CHs are products with low molecular weight (MW) peptides, often between 3 and 6 kDa, and are a result of industrialized processed collagen. Collagen extraction is often a by-product of the meat industry, with the main source for collagen-based products being bovine, although it can also be obtained from porcine and piscine sources. CHs have demonstrated positive results in clinical trials related to joint health, such as decreased joint pain, increased mobility, and structural joint improvements. The bioactivity of CHs is primarily attributed to their bioactive peptide (BAP) content. However, there are significant knowledge gaps regarding the digestion, bioavailability, and bioactivity of CH-derived BAPs, and how different CH products compare in that regard. The present review discusses CHs and their BAP content as potential treatments for OA.
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Affiliation(s)
- Christina E. Larder
- School of Human Nutrition, McGill University, Ste-Anne-de-Bellevue, QC H9X 3V9, Canada; (C.E.L.); (M.M.I.)
- Corporation Genacol Canada Inc., Blainville, QC J7C 6B4, Canada
| | - Michèle M. Iskandar
- School of Human Nutrition, McGill University, Ste-Anne-de-Bellevue, QC H9X 3V9, Canada; (C.E.L.); (M.M.I.)
| | - Stan Kubow
- School of Human Nutrition, McGill University, Ste-Anne-de-Bellevue, QC H9X 3V9, Canada; (C.E.L.); (M.M.I.)
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20
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Dantas AM, Fernandes FG, Magnani M, da Silva Campelo Borges G. Gastrointestinal digestion assays for evaluating the bioaccessibility of phenolic compounds in fruits and their derivates: an overview. Food Res Int 2023; 170:112920. [PMID: 37316040 DOI: 10.1016/j.foodres.2023.112920] [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: 12/16/2022] [Revised: 04/04/2023] [Accepted: 04/26/2023] [Indexed: 06/16/2023]
Abstract
Fruits and their derivatives are sources of phenolic compounds, which contribute to the maintenance of health benefits. In order to exert such properties, these compounds must be exposed to gastrointestinal conditions during digestion. In vitro methods of gastrointestinal digestion have been developed to simulate and evaluate the changes that compounds undergo after being exposed to various conditions. We present, in this review, the major in vitro methods for evaluating the effects of gastrointestinal digestion of phenolic compounds in fruits and their derivatives. We discuss the concept of bioaccessibility, bioactivity, and bioavailability, as well as the conceptual differences and calculations among studies. Finally, the main changes caused by in vitro gastrointestinal digestion in phenolic compounds are also discussed. The significant variation of parameters and concepts observed hinders a better evaluation of the real effects on the antioxidant activity of phenolic compounds, thus, the use of standardized methods in research would contribute for a better understanding of these changes.
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Affiliation(s)
- Aline Macedo Dantas
- Department of Food Technology, Federal University of Paraiba, João Pessoa, PB, Brazil
| | | | - Marciane Magnani
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, Campus I, 58051-900 João Pessoa, Paraíba, Brazil
| | - Graciele da Silva Campelo Borges
- Department of Food Technology, Federal University of Paraiba, João Pessoa, PB, Brazil; Center of Chemistry, Pharmaceutical and Foods Sciences, Federal University of Pelotas, Pelotas, Rio Grande do Sul, Brazil.
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21
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McClements IF, McClements DJ. Designing healthier plant-based foods: Fortification, digestion, and bioavailability. Food Res Int 2023; 169:112853. [PMID: 37254427 DOI: 10.1016/j.foodres.2023.112853] [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: 12/08/2022] [Revised: 04/12/2023] [Accepted: 04/14/2023] [Indexed: 06/01/2023]
Abstract
Many consumers are incorporating more plant-based foods into their diets as a result of concerns about the environmental, ethical, and health impacts of animal sourced foods like meat, seafood, egg, and dairy products. Foods derived from animals negatively impact the environment by increasing greenhouse gas emissions, land use, water use, pollution, deforestation, and biodiversity loss. The livestock industry confines and slaughters billions of livestock animals each year. There are concerns about the negative impacts of some animal sourced foods, such as red meat and processed meat, on human health. The livestock industry is a major user of antibiotics, which is leading to a rise in the resistance of several pathogenic microorganisms to antibiotics. It is often assumed that a plant-based diet is healthier than one containing more animal sourced foods, but this is not necessarily the case. Eating more fresh fruits, vegetables, nuts, and whole grain cereals has been linked to improved health outcomes but it is unclear whether next-generation plant-based foods, such as meat, seafood, egg, and dairy analogs are healthier than the products they are designed to replace. Many of these new products are highly processed foods that contain high levels of saturated fat, sugar, starch, and salt, and low levels of micronutrients, nutraceuticals, and dietary fibers. Moreover, they are often rapidly digested in the gastrointestinal tract because processing disrupts plant tissues and releases the macronutrients. Consequently, it is important to formulate plant-based foods to reduce the levels of nutrients linked to adverse health effects and increase the levels linked to beneficial health effects. Moreover, it is important to design the food matrix so that the macronutrients are not digested and absorbed too quickly, but the micronutrients are highly bioavailable. In this article, we discuss how next-generation plant-based foods can be made healthier by controlling their nutrient profile, digestibility, and bioavailability.
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22
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Bellerose M, Fravalo P, Mainville I, Arcand Y, Thibodeau A. A short-term bioreactor assay to assess the effect of essential oils on a microbiota derived from piglet's intestinal content. Acta Vet Scand 2023; 65:17. [PMID: 37208761 DOI: 10.1186/s13028-023-00679-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2022] [Accepted: 05/02/2023] [Indexed: 05/21/2023] Open
Abstract
BACKGROUND Modulating the microbiota is an emerging way to improve pig health. In-vitro bioreactor systems can be used to reproduce intestinal microbiota to study modulating avenues. In this study, a continuous feeding system to support a microbiota derived from piglet colonic contents, over 72 h, was developed. The microbiota from piglets was collected and used as inoculum. The culture media was derived from an artificial digestion of piglet feed. The microbiota diversity in time, the reproducibility between replicates and the diversity of the bioreactor microbiota compared to the inoculum was assessed. Essential oils were used as a proof of concept to assess the in vitro microbiota modulation. The microbiota diversity was assessed by 16S rRNA amplicon sequencing. Quantitative PCR was also used for total bacteria, lactobacilli and Enterobacteria. RESULTS At the start of the assay, the bioreactor microbiota diversity was similar to the inoculum. Time and replication affected the bioreactor microbiota diversity. Between 48 and 72 h, no statistical variation of the microbiota diversity was observable. After a 48 h running period, thymol and carvacrol were added at 200 ppm or 1000 ppm for 24 h. No microbiota modification was observed by sequencing. Quantitative PCR results showed a significant growth of lactobacilli when thymol was used at 1000 ppm, where only a trend was observed with the 16S analysis. CONCLUSIONS This study presents a bioreactor assay that can be used as a tool for rapid screening of additives and suggests that the effects of essential oils on the microbiota are subtle, acting against a few bacterial genera.
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Affiliation(s)
- Mathieu Bellerose
- Research Chair in Meat Safety, Faculty of Veterinary Medicine, University of Montreal, 3 200 rue Sicotte, (J2S 2M2), Saint-Hyacinthe, Canada
- Swine and Poultry Infectious Diseases Research Centre, Faculty of Veterinary Medicine, University of Montreal, 3 200 rue Sicotte, (J2S 2M2), Saint-Hyacinthe, Canada
| | - Philippe Fravalo
- Research Chair in Meat Safety, Faculty of Veterinary Medicine, University of Montreal, 3 200 rue Sicotte, (J2S 2M2), Saint-Hyacinthe, Canada
- Chaire Agro-alimentaire, Conservatoire national des arts et métiers, Le Cnam, 2 Rue Camille Guérin, Ploufragan, 22440, France
| | - Isabelle Mainville
- Agriculture and Agri-Food Canada, Saint-Hyacinthe Research and Development Centre, 3 600 Casavant O, Saint-Hyacinthe, J2S 8E3, Canada
| | - Yves Arcand
- Agriculture and Agri-Food Canada, Saint-Hyacinthe Research and Development Centre, 3 600 Casavant O, Saint-Hyacinthe, J2S 8E3, Canada
| | - Alexandre Thibodeau
- Research Chair in Meat Safety, Faculty of Veterinary Medicine, University of Montreal, 3 200 rue Sicotte, (J2S 2M2), Saint-Hyacinthe, Canada.
- Swine and Poultry Infectious Diseases Research Centre, Faculty of Veterinary Medicine, University of Montreal, 3 200 rue Sicotte, (J2S 2M2), Saint-Hyacinthe, Canada.
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23
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Moretton M, Alongi M, Melchior S, Anese M. Adult and elderly in vitro digestibility patterns of proteins and carbohydrates as affected by different commercial bread types. Food Res Int 2023; 167:112732. [PMID: 37087283 DOI: 10.1016/j.foodres.2023.112732] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 03/14/2023] [Accepted: 03/17/2023] [Indexed: 03/30/2023]
Abstract
Carbohydrate and protein digestibility were assessed in different commercial bread types, i.e., soft, durum, and whole wheat, by applying in vitro digestion protocols mimicking adult or elderly physiological conditions. Protein digestibility was measured after the gastric and intestinal phases by the o-phthalaldehyde spectrophotometric assay (OPA). Carbohydrate digestibility was assessed by determining the incremental area under glucose curve during the intestinal phase of digestion to estimate the glycaemic index (GIe). Finally, the correlation between protein and carbohydrate digestibility was computed. Bread proteins presented a high gastric resistance, with a digestibility < 10% in all cases while after the intestinal phase, protein digestibility increased, ranging from 40 to 70%. Protein digestibility was affected both by formulation, with whole wheat bread presenting the lowest values, and by physiological conditions, with restrained digestibility under elderly conditions compared to adult ones. The GIe decreased in the order durum > soft > whole, under both adult (119, 101, and 82, respectively) and elderly (107, 93, and 65, respectively) conditions. The extent of differences under different physiological settings varied depending on the bread type, without significant changes for soft wheat bread (ΔGIe = 8), whereas elderly conditions significantly reduced GIe both for durum (ΔGIe = 12) and whole (ΔGIe = 17) wheat bread. An almost strong positive correlation between protein digestibility and GIe was observed (p = 0.69), indicating that concomitantly addressing sarcopenia and type 2 diabetes can only be pursued by a compromise solution or more desirably requires identifying technological strategies to maximize protein digestibility while restraining the glycaemic response.
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24
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Identification and Selection of Prospective Probiotics for Enhancing Gastrointestinal Digestion: Application in Pharmaceutical Preparations and Dietary Supplements. Nutrients 2023; 15:nu15061306. [PMID: 36986037 PMCID: PMC10053534 DOI: 10.3390/nu15061306] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 02/22/2023] [Accepted: 03/02/2023] [Indexed: 03/09/2023] Open
Abstract
Our study investigated the effectiveness of 446 strains of lactic acid bacteria (LAB) belonging to different species and isolated from diverse sources (food, human, and animal) as potential probiotic candidates, with the perspective of producing dietary supplements or pharmacological formulations suitable for enhancing gastrointestinal digestion. The survival capability of all the isolates under harsh gastrointestinal tract conditions was evaluated, in which only 44 strains, named high-resistant, were selected for further food digestibility investigations. All 44 strains hydrolyzed raffinose and exhibited amino and iminopeptidase activities but at various extents, confirming species- and strain-specificity. After partial in vitro digestion mimicking oral and gastric digestive phases, food matrices were incubated with single strains for 24 h. Fermented partially digested matrices provided additional functional properties for some investigated strains by releasing peptides and increasing the release of highly bio-accessible free phenolic compounds. A scoring procedure was proposed as an effective tool to reduce data complexity and quantitively characterize the probiotic potential of each LAB strain, which could be more useful in the selection procedure of powerful probiotics.
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25
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Ribes S, Genot M, Vénien A, Santé-Lhoutellier V, Peyron MA. Oral and gastrointestinal nutrient bioaccessibility of gluten-free bread is slightly affected by deficient mastication in the elderly. Food Res Int 2023; 165:112523. [PMID: 36869523 DOI: 10.1016/j.foodres.2023.112523] [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: 10/08/2022] [Revised: 01/13/2023] [Accepted: 01/21/2023] [Indexed: 01/26/2023]
Abstract
The main goal of this work was to investigate the impact of impaired mastication on nutrient bioaccessibility of gluten-free bread in the elderly. In vitro boluses were produced with the AM2 masticator by using two types of programming: normal mastication (NM) and deficient mastication (DM). Static in vitro gastrointestinal digestion was performed with the digestive physiology conditions of the elderly. Subsequently, the granulometric properties of the in vitro boluses produced, their starch and protein digestibility, and lipid peroxidation after in vitro oral and gastrointestinal digestion were evaluated. DM boluses presented higher proportions of large particles, resulting in insufficiently fragmented boluses. A delay in oral starch digestion was observed in DM boluses, probably due to the presence of larger particles that limited the bolus-saliva exchanges. Furthermore, DM boluses exhibited a lower degree of protein hydrolysis at the end of gastric digestion, whereas no differences were observed for protein hydrolysis, sugar release, and lipid peroxidation at the end of digestion (intestinal phase). The results of this study show that impaired mastication somewhat delays the nutrient bioaccessibility of the gluten-free bread tested. Such understanding of the effect of oral decline on the nutrient bioaccessibility of foods is crucial when designing food commodities with enhanced functionalities for the elderly.
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Affiliation(s)
- Susana Ribes
- Departamento Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain; INRAE, QuaPA UR 370, F-63122 Saint Genès Champanelle, France.
| | - Mélany Genot
- INRAE, QuaPA UR 370, F-63122 Saint Genès Champanelle, France
| | - Annie Vénien
- INRAE, QuaPA UR 370, F-63122 Saint Genès Champanelle, France
| | | | - Marie-Agnès Peyron
- Université Clermont Auvergne, INRAE, UNH, F-63000 Clermont-Ferrand, France
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26
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Wu Y, Li X, Ma M, Hu G, Fu X, Liu J. Characterization of the Dynamic Gastrointestinal Digests of the Preserved Eggs and Their Effect and Mechanism on HepG2 Cells. Foods 2023; 12:foods12040800. [PMID: 36832875 PMCID: PMC9955911 DOI: 10.3390/foods12040800] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2022] [Revised: 01/13/2023] [Accepted: 01/14/2023] [Indexed: 02/16/2023] Open
Abstract
Preserved eggs, an alkaline-fermented food, have been widely searched for their anti-inflammatory activity. Their digestive characteristics in the human gastrointestinal tract and anti-cancer mechanism have not been well explained. In this study, we investigated the digestive characteristics and anti-tumor mechanisms of preserved eggs using an in vitro dynamic human gastrointestinal-IV (DHGI-IV) model. During digestion, the sample pH dynamically changed from 7.01 to 8.39. The samples were largely emptied in the stomach with a lag time of 45 min after 2 h. Protein and fat were significantly hydrolyzed with 90% and 87% digestibility, respectively. Moreover, preserved eggs digests (PED) significantly increased the free radical scavenging activity of ABTS, DPPH, FRAP and hydroxyl groups by 15, 14, 10 and 8 times more than the control group, respectively. PED significantly inhibited the growth, cloning and migration of HepG2 cells at concentrations of 250-1000 μg/mL. Meanwhile, it induced apoptosis by up/down-regulating the expression of the pro-apoptotic factor Bak and the anti-apoptotic gene Bcl-2 in the mitochondrial pathway. PED (1000 μg/mL) treatment resulted in 55% higher ROS production than the control, which also led to apoptosis. Furthermore, PED down-regulated the expression of the pro-angiogenic genes HIF-1α and VEGF. These findings provided a reliable scientific reference for the study of the anti-tumor activity of preserved eggs.
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Affiliation(s)
- Yan Wu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- National R&D Center for Egg Processing, Huazhong Agricultural University, Wuhan 430070, China
| | - Xiujuan Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Meihu Ma
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- National R&D Center for Egg Processing, Huazhong Agricultural University, Wuhan 430070, China
- Correspondence:
| | - Gan Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- National R&D Center for Egg Processing, Huazhong Agricultural University, Wuhan 430070, China
| | - Xing Fu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- National R&D Center for Egg Processing, Huazhong Agricultural University, Wuhan 430070, China
| | - Jihong Liu
- College of Science, Huazhong Agricultural University, Wuhan 430070, China
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27
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Buberg ML, Wasteson Y, Lindstedt BA, Witsø IL. In vitro digestion of ESC-resistant Escherichia coli from poultry meat and evaluation of human health risk. Front Microbiol 2023; 14:1050143. [PMID: 36846779 PMCID: PMC9947789 DOI: 10.3389/fmicb.2023.1050143] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2022] [Accepted: 01/16/2023] [Indexed: 02/11/2023] Open
Abstract
Introduction The spread of antimicrobial resistance (AMR) has become a threat against human and animal health. Third and fourth generation cephalosporins have been defined as critically important antimicrobials by The World Health Organization. Exposure to Extended spectrum cephalosporin-resistant E. coli may result in consumers becoming carriers if these bacteria colonize the human gut or their resistance genes spread to other bacteria in the gut microbiota. In the case that these resistant bacteria at later occasions cause disease, their resistance characteristics may lead to failure of treatment and increased mortality. We hypothesized that ESC-resistant E. coli from poultry can survive digestion and thereby cause infections and/or spread their respective resistance traits within the gastro-intestinal tract. Methods In this study, a selection of 31 ESC-resistant E. coli isolates from retail chicken meat was exposed to a static in vitro digestion model (INFOGEST). Their survival, alteration of colonizing characteristics in addition to conjugational abilities were investigated before and after digestion. Whole genome data from all isolates were screened through a custom-made virulence database of over 1100 genes for virulence- and colonizing factors. Results and discussion All isolates were able to survive digestion. Most of the isolates (24/31) were able to transfer their bla CMY2-containing plasmid to E. coli DH5-á, with a general decline in conjugation frequency of digested isolates compared to non-digested. Overall, the isolates showed a higher degree of cell adhesion than cell invasion, with a slight increase after digestion compared non-digested, except for three isolates that displayed a major increase of invasion. These isolates also harbored genes facilitating invasion. In the virulence-associated gene analysis two isolates were categorized as UPEC, and one isolate was considered a hybrid pathogen. Altogether the pathogenic potential of these isolates is highly dependent on the individual isolate and its characteristics. Poultry meat may represent a reservoir and be a vehicle for dissemination of potential human pathogens and resistance determinants, and the ESC-resistance may complicate treatment in the case of an infection.
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Affiliation(s)
- May Linn Buberg
- Department of Paraclinical Sciences, Faculty of Veterinary Medicine, Norwegian University of Life Sciences, Ås, Norway
| | - Yngvild Wasteson
- Department of Paraclinical Sciences, Faculty of Veterinary Medicine, Norwegian University of Life Sciences, Ås, Norway
| | - Bjørn Arne Lindstedt
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Ås, Norway
| | - Ingun Lund Witsø
- Department of Paraclinical Sciences, Faculty of Veterinary Medicine, Norwegian University of Life Sciences, Ås, Norway,*Correspondence: Ingun Lund Witsø ✉
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28
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Komatsu Y, Tsuda M, Wada Y, Shibasaki T, Nakamura H, Miyaji K. Nutritional Evaluation of Milk-, Plant-, and Insect-Based Protein Materials by Protein Digestibility Using the INFOGEST Digestion Method. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:2503-2513. [PMID: 36695832 DOI: 10.1021/acs.jafc.2c07273] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
The INFOGEST method is a valuable tool for understanding and monitoring food digestion as an alternative to in vivo assays. However, few studies have compared animal and alternative protein sources in terms of protein quality using the INFOGEST method. This study aimed to evaluate the protein quality of milk-, plant-, and insect-based protein materials by in vitro protein digestibility and in vitro digestible indispensable amino acid score (DIAAS), following the INFOGEST method. Milk-based protein materials had the highest protein digestibility (86.1-90.8%), followed by soy (85.1%) and wheat (82.3%). These materials had significantly higher protein digestibility compared with zein (65.1%), cricket (63.6%), and mealworm (69.5%). Additionally, the mean values of in vitro DIAAS of milk-based protein materials (105.0-137.5) were higher than those of plant- and insect-based protein materials (1.9-91.0). Milk-based protein materials have higher protein quality than plant- and insect-based protein materials by the nutritional evaluation following the INFOGEST digestion method.
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Affiliation(s)
- Yosuke Komatsu
- Health Care & Nutritional Science Institute, Morinaga Milk Industry Co. Ltd., Zama252-8583, Japan
- Center for Food and Medical Innovation Promotion, Institute for the Promotion of Business-Regional Collaboration of Hokkaido University, Sapporo001-0021, Japan
| | - Muneya Tsuda
- Health Care & Nutritional Science Institute, Morinaga Milk Industry Co. Ltd., Zama252-8583, Japan
| | - Yasuaki Wada
- Health Care & Nutritional Science Institute, Morinaga Milk Industry Co. Ltd., Zama252-8583, Japan
- Center for Food and Medical Innovation Promotion, Institute for the Promotion of Business-Regional Collaboration of Hokkaido University, Sapporo001-0021, Japan
| | - Takuya Shibasaki
- Health Care & Nutritional Science Institute, Morinaga Milk Industry Co. Ltd., Zama252-8583, Japan
| | - Hirohiko Nakamura
- Health Care & Nutritional Science Institute, Morinaga Milk Industry Co. Ltd., Zama252-8583, Japan
| | - Kazuhiro Miyaji
- Health Care & Nutritional Science Institute, Morinaga Milk Industry Co. Ltd., Zama252-8583, Japan
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29
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Far from being a simple question: The complexity between in vitro and in vivo responses from nutrients and bioactive compounds with antioxidant potential. Food Chem 2023; 402:134351. [DOI: 10.1016/j.foodchem.2022.134351] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2022] [Revised: 09/13/2022] [Accepted: 09/17/2022] [Indexed: 11/18/2022]
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30
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Mamone G, Picariello G. Optimized extraction and large-scale proteomics of pig jejunum brush border membranes for use in in vitro digestion models. Food Res Int 2023; 164:112326. [PMID: 36737918 DOI: 10.1016/j.foodres.2022.112326] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 10/31/2022] [Accepted: 12/07/2022] [Indexed: 12/16/2022]
Abstract
Despite the physiological importance of the hydrolases from the intestinal brush border membrane (BBM), a step simulating the intestinal digestion has not been included yet in the harmonized protocols of in vitro digestion, due to commercial unavailability of these enzymes and lack of consensus for the conditions of use. The proper utilize of BBM requires a detailed investigation of their enzymatic composition. BBM vesicles were purified from specimens of pig jejunum optimizing previously described methods and assayed for aminopeptidase N and dipeptidyl peptidase IV activity. Large-scale proteomics was carried out with a bottom-up shotgun approach, also performing a rough quantification with the iBAQ (intensity Based Absolute Quantification). Overall, 1428 proteins were identified and functionally classified by gene ontology enrichment analysis. The predominant enzyme fraction (220 gene products) was represented by hydrolases, including peptidases, glycosidases, and lipases. Aminopeptidase N and sucrase-isomaltase represented 52.9 % and 50.2 % of the peptidase and glycosidase abundance, respectively. In addition to expected transporters and cytoskeletal actin-binding proteins, purified BBM vesicles also contains a complex array of protease inhibitors, here described for the first time, that may modulate the activity of hydrolases. Considering the similarity with the human counterpart, intestinal porcine BBM are suited for simulating the human small intestinal digestion.
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Affiliation(s)
- Gianfranco Mamone
- Institute of Food Sciences, National Research Council, Via Roma 64, 83100 - Avellino, Italy.
| | - Gianluca Picariello
- Institute of Food Sciences, National Research Council, Via Roma 64, 83100 - Avellino, Italy.
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31
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Cao L, Lee SG, Shin JH. Effects of encapsulation methods on bioaccessibility of anthocyanins: a systematic review and meta-analysis. Food Funct 2023; 14:639-652. [PMID: 36594512 DOI: 10.1039/d2fo01997c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
Anthocyanins have multiple health benefits. However, they are prone to degradation during gastrointestinal digestion, impeding their utilization. Various encapsulation systems have been proposed to improve their bioaccessibility and bioavailability. This review aims to provide a systematic evaluation and meta-analysis of published studies examining the effect of microencapsulation on the bioaccessibility of anthocyanins. A comprehensive and systematic literature search of three databases (Scopus, PubMed, and Web of Science) was conducted. Studies were selected according to the Preferred Reporting Items for Systematic Reviews and Meta-Analyses criteria and were reviewed independently by two investigators. Overall, 34 articles were included in the systematic review and 24 were included in the meta-analysis. The fold changes in bioaccessibility between encapsulated and non-encapsulated anthocyanins from eligible studies were calculated. The median and 95% confidence intervals (CI) of the fold changes for spray-drying (median 1.23, 95% CI 0.91-1.92), freeze-drying (median 1.19, 95% CI 0.61-1.28), simple coacervation (median 1.80, 95% CI 1.41-3.20), and complex coacervation (median 1.61, 95% CI 0.21-25.00) were calculated. Simple coacervation showed a promising protection against degradation during in vitro digestion. However, when a large number of anthocyanins cannot be released from the microparticles during digestion, encapsulation impedes the bioaccessibility of anthocyanins.
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Affiliation(s)
- Lei Cao
- Department of Biomedical Engineering, Pukyong National University, Busan, Republic of Korea.
| | - Sang Gil Lee
- Department of Food Science and Nutrition, Pukyong National University, Busan, Republic of Korea.,Department of Smart Green Technology Engineering, Pukyong National University, Busan, Republic of Korea
| | - Joong Ho Shin
- Department of Biomedical Engineering, Pukyong National University, Busan, Republic of Korea. .,Industry 4.0 Convergence Bionics Engineering, Pukyong National University, Busan, Republic of Korea
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32
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Wang K, Liu D, Tao X, Zhang J, Huppertz T, Regenstein JM, Liu X, Zhou P. Decalcification strongly affects in vitro gastrointestinal digestion of bovine casein micelles under infant, adult and elderly conditions. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108515] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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33
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Melchior S, Moretton M, Alongi M, Calligaris S, Cristina Nicoli M, Anese M. Comparison of protein in vitro digestibility under adult and elderly conditions: The case study of wheat, pea, rice, and whey proteins. Food Res Int 2023; 163:112147. [PMID: 36596099 DOI: 10.1016/j.foodres.2022.112147] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 10/29/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
Abstract
In this study an in vitro static digestion method mimicking the elderly gastrointestinal conditions was designed by adapting the physiological parameters described in the INFOGEST standardized static in vitro digestion protocol, i.e., pH, digestive phase duration, concentrations of enzymes and bile salts, to the aged GI transit. The digestibility of proteins from different sources (pea, rice, wheat, and milk whey) was then assessed. Protein digestive behaviour was monitored after gastric and intestinal phases by BCA assay and SDS-PAGE to assess protein hydrolysis both from a quantitative and a qualitative point of view. Digested samples were also analysed for physical characteristics in terms of particle size and zeta potential. Data acquired under elderly gastrointestinal conditions were compared to those obtained by using the INFOGEST protocol designed to study adult digestion. Results clearly showed that the elderly gastrointestinal conditions deeply affected proteolysis leading to a general reduction of protein digestibility in comparison to the adult model. The proteolysis extent depended on the protein source with whey and rice proteins showing about 20% reduction using the model mimicking the elderly gut, followed by pea (about 10% reduction) and wheat (about 4% reduction) proteins. The knowledge of protein digestibility under elderly gastrointestinal conditions generated in this study could be useful in the attempt to develop age-tailored products.
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Affiliation(s)
- Sofia Melchior
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100 Udine, Italy
| | - Martina Moretton
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100 Udine, Italy
| | - Marilisa Alongi
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100 Udine, Italy.
| | - Sonia Calligaris
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100 Udine, Italy
| | - Maria Cristina Nicoli
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100 Udine, Italy
| | - Monica Anese
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100 Udine, Italy
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34
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WANG J, WEI BC, WEI B, YU HY, THAKUR K, WANG CY, WEI ZJ. Evaluation of phenolics biotransformation and health promoting properties of blueberry juice following lactic acid bacteria fermentation. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.104522] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
| | | | | | | | | | | | - Zhao-Jun WEI
- Hefei University of Technology, China; North Minzu University, China
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35
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Faubel N, Cilla A, Alegriía A, Barberá R, Garcia-Llatas G. Overview of in vitro digestion methods to evaluate bioaccessibility of lipophilic compounds in foods. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2143520] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Nerea Faubel
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Burjassot, Spain
| | - Antonio Cilla
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Burjassot, Spain
| | - Amparo Alegriía
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Burjassot, Spain
| | - Reyes Barberá
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Burjassot, Spain
| | - Guadalupe Garcia-Llatas
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Burjassot, Spain
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36
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Makran M, Miedes D, Cilla A, Barberá R, Garcia-Llatas G, Alegría A. Understanding the influence of simulated elderly gastrointestinal conditions on nutrient digestibility and functional properties. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.10.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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37
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Catelli Rocha Torres L, Giovanini de Oliveira Sartori A, Paula de Souza Silva A, Matias de Alencar S. Bioaccessibility and uptake/epithelial transport of vitamin E: discoveries and challenges of in vitro and ex vivo assays. Food Res Int 2022; 162:112143. [DOI: 10.1016/j.foodres.2022.112143] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Revised: 11/01/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
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38
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Development of an in vitro distal gastric simulator to mimic the mechanical action of the human stomach. Food Res Int 2022; 161:111902. [DOI: 10.1016/j.foodres.2022.111902] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Revised: 08/31/2022] [Accepted: 09/01/2022] [Indexed: 11/20/2022]
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Docosahexaenoic Acid Delivery Systems, Bioavailability, Functionality, and Applications: A Review. Foods 2022; 11:foods11172685. [PMID: 36076867 PMCID: PMC9455885 DOI: 10.3390/foods11172685] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 08/16/2022] [Accepted: 08/31/2022] [Indexed: 12/19/2022] Open
Abstract
Docosahexaenoic acid (DHA), mainly found in microalgae and fish oil, is crucial for the growth and development of visual, neurological, and brain. In addition, DHA has been found to improve metabolic disorders associated with obesity and has anti-inflammatory, anti-obesity, and anti-adipogenesis effects. However, DHA applications in food are often limited due to its low water solubility, instability, and poor bioavailability. Therefore, delivery systems have been developed to enhance the remainder of DHA activity and increase DHA homeostasis and bioavailability. This review focused on the different DHA delivery systems and the in vitro and in vivo digestive characteristics. The research progress on cardiovascular diseases, diabetes, visual, neurological/brain, anti-obesity, anti-inflammatory, food applications, future trends, and the development potential of DHA delivery systems were also reviewed. DHA delivery systems could overcome the instability of DHA in gastrointestinal digestion, improve the bioavailability of DHA, and better play the role of its functionality.
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Rodríguez MD, León AE, Bustos MC. Starch Digestion in Infants: An Update of Available In Vitro Methods-A Mini Review. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2022; 77:345-352. [PMID: 35962846 DOI: 10.1007/s11130-022-01001-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 08/03/2022] [Indexed: 06/15/2023]
Abstract
Complementary feeding starts at around six months of age because neither breast milk nor formula assure the proper nutrition of infants. Therefore, along with breast milk, solid foods are gradually introduced, particularly cereal-based foods, which will provide starch as a new source of energy and nutrients. As a result, the need of an adequate in vitro digestion method to study the influence of different aspects of weaning period is unquestionable. This critical review summarizes the in vitro digestion methods available for the analysis of starch hydrolysis under infant conditions considering different features, namely, starch digestion, infant digestive conditions and in vitro models suitable for the study of starch digestion (static, semi-dynamic and dynamic). Key factors such as enzyme concentrations, transit time, oral, gastric and intestinal conditions and differences with current adult models, have been addressed. The need for standardized infant digestion models adapted to the complementary feeding period was discussed. Existing literature data demonstrate that more effort has to be done to improve the research on this issue, in order to obtain comparable results that would address a better understanding of the digestibility of different food nutrients under infant conditions facilitating the development of appropriate formulations that may assure proper infant nutrition.
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Affiliation(s)
| | - Alberto Edel León
- Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, Córdoba, Argentina
- Instituto de Ciencia Y Tecnología de los Alimentos-Córdoba (ICYTAC) CONICET-UNC, Córdoba, Argentina
| | - Mariela Cecilia Bustos
- Instituto de Ciencia Y Tecnología de los Alimentos-Córdoba (ICYTAC) CONICET-UNC, Córdoba, Argentina.
- Instituto de Ciencias Básicas Y Aplicadas, Universidad Nacional de Villa María, Villa María, Argentina.
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Li L, Baima C, Jiang J, Liu Z, Wang J, Chen XD, Wu P. In vitro gastric digestion and emptying of tsampa under simulated elderly and young adult digestive conditions using a dynamic stomach system. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111054] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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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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Harahap IA, Sobral MMC, Casal S, Pinho SCM, Faria MA, Suliburska J, Ferreira IMPLVO. Fat Oxidation of Fatty Fish vs. Meat Meal Diets Under in vitro Standardized Semi-Dynamic Gastric Digestion. Front Nutr 2022; 9:901006. [PMID: 35845796 PMCID: PMC9280670 DOI: 10.3389/fnut.2022.901006] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Accepted: 05/25/2022] [Indexed: 11/22/2022] Open
Abstract
Meat and fish are introduced into the diet as a source of protein, but these muscle foods present different fatty acid (FA) compositions and different lipid stabilities. Fatty fish is expected to oxidize due to its higher content of polyunsaturated FA (PUFA), whereas the higher heme-Fe content of red meat will also affect lipid stability. Combining other food ingredients within a meal also influences lipid oxidation, which will not stop after meals intake. This is due to the acidic environment of the stomach together with the presence of metallic ions, a process that is scarcely understood. The goal of this study was to evaluate the oxidation of fatty fish vs. meat meal diets under in vitro standardized semi-dynamic gastric conditions and FA release from the stomach to the duodenum. Meal diets composed by 25% beef meal (BM) or fatty fish meal (FM), 25% fried potatoes, and 50% sugar soft drink were prepared. Proximate composition, FA and amino acid profiles, and meals quality indices were evaluated. Their differences in composition led to different total gastric digestion time of 242.74 (BM) and 175.20 (FM) minutes. Using the INFOGEST semi-dynamic gastric model, 4 gastric emptying (GE) were simulated in both meals. In each GE, FA profile and lipid oxidation products (LOPs) formation were assessed. As a result, more than 50% FA release to the duodenum occurred in GE1, whose percentage decreased with the time of digestion. FM exhibited the highest LOPs formation, which corroborates the high peroxidizability index measured for this meal diet. Higher LOPs formation occurred in the later GEs, which released less FA. This suggests that higher times of residence in the stomach increase FA oxidation. This study shows a higher formation of LOPs during digestion of FM using a whole meal approach. These results relate to its richness in PUFAs compared to BM. Despite higher LOPs formation, FM digests that reached duodenum still contain higher content of unoxidized PUFAs compared with BM and a desirable ω3/ω6 PUFAs ratio of ~0.43. LOPs formation in PUFA-rich meals could be reduced if those meals have a low caloric value, avoiding large times of residence in the stomach and consequently high levels of oxidation.
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Affiliation(s)
- Iskandar Azmy Harahap
- Department of Human Nutrition and Dietetics, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Poznan, Poland
| | - Maria Madalena C. Sobral
- LAQV/REQUIMTE, Departamento de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal
- *Correspondence: Maria Madalena C. Sobral
| | - Susana Casal
- LAQV/REQUIMTE, Departamento de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal
| | - Susana C. M. Pinho
- LAQV/REQUIMTE, Departamento de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal
| | - Miguel A. Faria
- LAQV/REQUIMTE, Departamento de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal
| | - Joanna Suliburska
- Department of Human Nutrition and Dietetics, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Poznan, Poland
| | - Isabel M. P. L. V. O. Ferreira
- LAQV/REQUIMTE, Departamento de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal
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Calligaris S, Moretton M, Melchior S, Mosca AC, Pellegrini N, Anese M. Designing food for the elderly: the critical impact of food structure. Food Funct 2022; 13:6467-6483. [PMID: 35678510 DOI: 10.1039/d2fo00099g] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Ageing is an unavoidable progressive process causing many changes of the individual life. However, if faced in an efficient way, living longer in a healthy status could be an opportunity for all. In this context, food consumption and dietary patterns are pivotal factors in promoting active and healthy ageing. The development of food products tailored for the specific needs of the elderly might favour the fulfilment of nutritionally balanced diets, while reducing the consequences of malnutrition. To this aim, the application of a food structure design approach could be particularly profitable, being food structure responsible to the final functionalities of food products. In this narrative review, the physiological changes associated to food consumption occurring during ageing were firstly discussed. Then, the focus shifted to the possible role of food structure in delivering target functionalities, considering food acceptability, digestion of the nutrients, bioactive molecules and probiotic bacteria.
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Affiliation(s)
- Sonia Calligaris
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100 Udine, Italy.
| | - Martina Moretton
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100 Udine, Italy.
| | - Sofia Melchior
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100 Udine, Italy.
| | - Ana Carolina Mosca
- Food and Drug Department, University of Parma, Parco Area delle Scienze, 47/A, 43124 Parma, Italy
| | - Nicoletta Pellegrini
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100 Udine, Italy.
| | - Monica Anese
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100 Udine, Italy.
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Acevedo-Fani A, Singh H. Food Structure and Nutrition Interface: New Perspectives in Designing Healthy and Sustainable Foods. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:5291-5298. [PMID: 35446581 DOI: 10.1021/acs.jafc.2c01026] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
The increasing world population, impact of food production on climate change, and ongoing issues with diet-related diseases (e.g., malnutrition and obesity) are global major challenges. Recent advances in how food structure impacts the extent and kinetics of uptake of nutrients and its consequent effects on the physiological outcomes are beginning to shift our understanding of nutrition. This understanding is important to designing future foods that provide optimum nutrient bioavailability and deliver healthy outcomes. We discuss perspectives and scientific challenges in understanding the complex relationship between food structure/matrix modification during the digestion process and the absorption of nutrients as well as designing food structures with more sustainable materials.
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Affiliation(s)
- Alejandra Acevedo-Fani
- Riddet Institute, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand
| | - Harjinder Singh
- Riddet Institute, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand
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Madalena D, Fernandes J, Avelar Z, Gonçalves R, Ramos ÓL, Vicente AA, Pinheiro AC. Emerging challenges in assessing bio-based nanosystems’ behaviour under in vitro digestion focused on food applications – A critical view and future perspectives. Food Res Int 2022; 157:111417. [DOI: 10.1016/j.foodres.2022.111417] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 05/04/2022] [Accepted: 05/24/2022] [Indexed: 01/23/2023]
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A Review of In Vitro Methods for Measuring the Glycemic Index of Single Foods: Understanding the Interaction of Mass Transfer and Reaction Engineering by Dimensional Analysis. Processes (Basel) 2022. [DOI: 10.3390/pr10040759] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The Glycemic Index (GI) has been described by an official method ISO (International Organization for Standardization) 26642:2010 for labeling purposes. The development of in vitro methods for GI measurement has faced significant challenges. Mass transfer and reaction engineering theory may assist in providing a quantitative understanding of in vitro starch digestion and glycemic response from an engineering point of view. We suggest that in vitro GI measurements should consider the mouth and the stomach in terms of fluid mechanics, mass transfer, length scale changes, and food-solvent reactions, and might consider a significant role for the intestine as an absorption system for the glucose that is generated before the intestine. Applying mass transfer and reaction engineering theory may be useful to understand quantitative studies of in vitro GI measurements. The relative importance of reactions and mass-transfer has been estimated from literature measurements through estimating the Damköhler numbers (Da), and the values estimated of this dimensionless group (0.04–2.9) suggest that both mass transfer and chemical reaction are important aspects to consider.
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Alp D. Strain-dependent effectivity, and protective role against enzymes of S-layers in Lactiplantibacillus plantarum strains. J Basic Microbiol 2022; 62:555-567. [PMID: 35302654 DOI: 10.1002/jobm.202100590] [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: 11/03/2021] [Revised: 01/10/2022] [Accepted: 02/26/2022] [Indexed: 11/11/2022]
Abstract
The present study investigated whether the surface layer (S-layer), which is known to have a varying effect from strain to strain on aggregation, adhesion ability, also has an effect on the resistance of bacteria to digestive enzymes, phenol, lysozymes. The effect of S-layers on the resistance against various enzymes, aggregation and adhesion abilities, and strain specificity were determined of eight Lactiplantibacillus plantarum strains. Strains were treated with 5 M lithium chloride (LiCl) to extract the S-layers, the presence of this layer in those microorganisms was demonstrated by polyacrylamide gel electrophoresis. Scanning electron microscopy was used to visualize the separation of the S-layer, which surrounds the microorganism, from the microorganism by the LiCl. The images were taken three times, once at the beginning, once 30 min later, and once at the end of this process, which took 2 h in total. The effect against enzymes varied depending on the strain, but it was determined that all the tested strains had a serious loss of viability against phenol in the absence of an S-layer. Lpb. plantarum DA100 showed a maximum decrease against gastrointestinal system enzymes after the LiCl (96.48 ± 0.03% before and 66.46 ± 0.01% after LiCl). Lpb. plantarum DA255 showed a significant decrease against lysozyme (99.11 ± 0.00% before and 62.80 ± 0.0% after LiCl). Removal of the S-layer greatly affected the adhesion ability of some strains, while for others there was hardly any change. The results showed that the role of the S-layer may be strain-specific, the rate of effect can vary. The primary function of S-layer proteins is thought to contribute to the adhesion ability of bacteria. There are limited studies that have reported the protective property of this layer against various enzymes, however, our results showed that S-layer could be one of the resistance strategies developed by bacteria against enzymes.
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Affiliation(s)
- Duygu Alp
- Department of Gastronomy and Culinary Arts, School of Tourism and Hospitality Management, Ardahan University, Ardahan, Turkey
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Zaeim D, Mulet-Cabero AI, Read SA, Liu W, Han J, Wilde PJ. Effect of oil droplet size on the gastric digestion of milk protein emulsions using a semi-dynamic gastric model. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107278] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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50
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Liu S, Fang Z, Ng K. Recent development in fabrication and evaluation of phenolic-dietary fiber composites for potential treatment of colonic diseases. Crit Rev Food Sci Nutr 2022; 63:6860-6884. [PMID: 35225102 DOI: 10.1080/10408398.2022.2043236] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Phenolics have been shown by in vitro and animal studies to have multiple pharmacological effects against various colonic diseases. However, their efficacy against colonic diseases, such as inflammatory bowel diseases, Crohn's disease, and colorectal cancer, is significantly compromised due to their chemical instability and susceptibility to modification along the gastrointestinal tract (GIT) before reaching the colonic site. Dietary fibers are promising candidates that can form phenolic-dietary fiber composites (PDC) to carry phenolics to the colon, as they are natural polysaccharides that are non-digestible in the upper intestinal tract but can be partially or fully degradable by gut microbiota in the colon, triggering the release at this targeted site. In addition, soluble and fermentable dietary fibers confer additional health benefits as prebiotics when used in the PDC fabrication, and the possibility of synergistic relationship between phenolics and fibers in alleviating the disease conditions. The functionalities of PDC need to be characterized in terms of their particle characteristics, molecular interactions, release profiles in simulated digestion and colonic fermentation to fully understand the metabolic fate and health benefits. This review examines recent advancements regarding the approaches for fabrication, characterization, and evaluation of PDC in in vitro conditions.
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Affiliation(s)
- Siyao Liu
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia
| | - Zhongxiang Fang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia
| | - Ken Ng
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia
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