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Alberdi-Cedeño J, Aichner M, Mistlberger-Reiner A, Shi A, Pignitter M. Effect of Encapsulation Material on Lipid Bioaccessibility and Oxidation during In Vitro Digestion of Black Seed Oil. Antioxidants (Basel) 2023; 12:antiox12010191. [PMID: 36671054 PMCID: PMC9854819 DOI: 10.3390/antiox12010191] [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: 12/22/2022] [Revised: 01/06/2023] [Accepted: 01/10/2023] [Indexed: 01/15/2023] Open
Abstract
Different encapsulation materials might not only affect lipid hydrolysis but also lipid oxidation during in vitro digestion. Thus, this study aimed to investigate the effect of two commonly used shell materials, starch and gelatin, on the extent of lipolysis and bioaccessibility of the main and some minor lipid compounds, as well as on the oxidative status in encapsulated black seed oil (Nigella sativa) during in vitro digestion. The study was carried out using 1H nuclear magnetic resonance spectroscopy, liquid chromatography-mass spectrometry and high-performance liquid chromatography-UV. It was shown that starch increased the level of lipid hydrolysis in black seed oil during gastric in vitro digestion, while no differences were observed in the intestinal digestates between starch-encapsulated oil and gelatin-encapsulated oil. Similarly, the bioaccessibility of minor compounds (tocopherols, sterols and thymoquinone) was not influenced by the shell materials. However, regarding lipid oxidation, a 20- and 10-fold rise of free oxylipins was obtained in oils encapsulated by starch and gelatin, respectively, after intestinal in vitro digestion. This study evidenced that gelatin rather than starch should be used for the encapsulation of oils to minimize the digestion-induced formation of bioactive oxylipins.
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Affiliation(s)
- Jon Alberdi-Cedeño
- Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, 1090 Vienna, Austria
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV-EHU), 01006 Vitoria-Gasteiz, Spain
| | - Martha Aichner
- Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, 1090 Vienna, Austria
| | - Agnes Mistlberger-Reiner
- Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, 1090 Vienna, Austria
| | - Aimin Shi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
| | - Marc Pignitter
- Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, 1090 Vienna, Austria
- Correspondence:
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Tang SR, Sun YX, Gu TT, Cao FF, Shen YB, He JP, Xie ZX, Li C. Phenolic compounds from Gomphrena globosa L.: phytochemical analysis, antioxidant, antimicrobial, and enzyme inhibitory activities in vitro. CYTA - JOURNAL OF FOOD 2022. [DOI: 10.1080/19476337.2022.2125584] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/10/2022]
Affiliation(s)
- Shi-Rong Tang
- College of Food and Bioengineering, Xuzhou University of Technology, Xuzhou, Jiangsu, China
| | - Yan-Xi Sun
- College of Food and Bioengineering, Xuzhou University of Technology, Xuzhou, Jiangsu, China
| | - Ting-Ting Gu
- College of Food and Bioengineering, Xuzhou University of Technology, Xuzhou, Jiangsu, China
| | - Feng-Feng Cao
- College of Food and Bioengineering, Xuzhou University of Technology, Xuzhou, Jiangsu, China
| | - Ying-Bin Shen
- School of Life Sciences, Guangzhou University, Guangzhou, China
| | - Ju-Ping He
- College of Food and Bioengineering, Xuzhou University of Technology, Xuzhou, Jiangsu, China
| | - Zhen-Xing Xie
- School of Basic Medical Sciences, Henan University, Kaifeng, China
| | - Chao Li
- College of Food and Bioengineering, Xuzhou University of Technology, Xuzhou, Jiangsu, China
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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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Gutiérrez-Luna K, Ansorena D, Cruz R, Astiasarán I, Casal S. Olive and echium oil gelled emulsions: simulated effect of processing temperature, gelling agent and in vitro gastrointestinal digestion on oxidation and bioactive compounds. Food Chem 2022; 402:134416. [DOI: 10.1016/j.foodchem.2022.134416] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Revised: 08/29/2022] [Accepted: 09/25/2022] [Indexed: 10/14/2022]
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5
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Picone G, Mengucci C, Capozzi F. The NMR added value to the green foodomics perspective: Advances by machine learning to the holistic view on food and nutrition. MAGNETIC RESONANCE IN CHEMISTRY : MRC 2022; 60:590-596. [PMID: 35174523 DOI: 10.1002/mrc.5257] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/08/2021] [Revised: 02/08/2022] [Accepted: 02/11/2022] [Indexed: 06/14/2023]
Abstract
Food is a complex matter, literally. From production to functionalization, from nutritional quality engineering to predicting effects on health, the interest in finding an efficient physicochemical characterization of food has boomed in recent years. The sheer complexity of characterizing food and its interaction with the human organism has however made the use of data driven approaches in modeling a necessity. High-throughput techniques, such as nuclear magnetic resonance (NMR) spectroscopy, are well suited for omics data production and, coupled with machine learning, are paving a promising way of modeling food-human interaction. The foodomics approach sets the framework for omic data integration in food studies, in which NMR experiments play a key role. NMR data can be used to assess nutritional qualities of food, helping the design of functional and sustainable sources of nutrients; detect biomarkers of intake and study how they impact the metabolism of different individuals; study the kinetics of compounds in foods or their by-products to detect pathological conditions; and improve the efficiency of in silico models of the metabolic network.
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Affiliation(s)
- Gianfranco Picone
- Department of Agricultural and Food Sciences DISTAL, Alma Mater Studiorum University of Bologna, Cesena, Italy
| | - Carlo Mengucci
- Department of Agricultural and Food Sciences DISTAL, Alma Mater Studiorum University of Bologna, Cesena, Italy
| | - Francesco Capozzi
- Department of Agricultural and Food Sciences DISTAL, Alma Mater Studiorum University of Bologna, Cesena, Italy
- Interdepartmental Centre for Industrial Agrofood Research - CIRI Agrofood, Alma Mater Studiorum University of Bologna, Cesena, Italy
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Ayyachi T, Pappalardo D, Finne‐Wistrand A. Defining the role of linoleic acid in acrylic bone cement. J Appl Polym Sci 2022. [DOI: 10.1002/app.52409] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Thayanithi Ayyachi
- Department of Fibre and Polymer Technology School of Engineering Sciences in Chemistry, Biotechnology and Health, KTH Royal Institute of Technology Stockholm Sweden
| | - Daniela Pappalardo
- Dipartimento di Scienze e Tecnologie Università del Sannio Benevento Italy
| | - Anna Finne‐Wistrand
- Department of Fibre and Polymer Technology School of Engineering Sciences in Chemistry, Biotechnology and Health, KTH Royal Institute of Technology Stockholm Sweden
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Luo Y, Li A, Shen M, Yu M, Wu Z, Liu X, Yin F, Zhou D. Effects of gallic acid and its alkyl esters on lipid oxidation during
in vitro
simulated gastrointestinal digestion of fresh and fried oysters. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15548] [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]
Affiliation(s)
- Ying Luo
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 People’s Republic of China
| | - Ao Li
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 People’s Republic of China
| | - Miao Shen
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 People’s Republic of China
| | - Man‐Man Yu
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 People’s Republic of China
| | - Zi‐Xuan Wu
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 People’s Republic of China
| | - Xiao‐Yang Liu
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 People’s Republic of China
- National Engineering Research Center of Seafood Dalian 116034 People’s Republic of China
- Collaborative Innovation Center of Seafood Deep Processing Dalian People’s Republic of China 116034
| | - Fa‐Wen Yin
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 People’s Republic of China
- National Engineering Research Center of Seafood Dalian 116034 People’s Republic of China
- Collaborative Innovation Center of Seafood Deep Processing Dalian People’s Republic of China 116034
| | - Da‐Yong Zhou
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 People’s Republic of China
- National Engineering Research Center of Seafood Dalian 116034 People’s Republic of China
- Collaborative Innovation Center of Seafood Deep Processing Dalian People’s Republic of China 116034
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High-Pressure Processing of Kale: Effects on the Extractability, In Vitro Bioaccessibility of Carotenoids & Vitamin E and the Lipophilic Antioxidant Capacity. Antioxidants (Basel) 2021; 10:antiox10111688. [PMID: 34829561 PMCID: PMC8615047 DOI: 10.3390/antiox10111688] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 10/20/2021] [Accepted: 10/22/2021] [Indexed: 11/30/2022] Open
Abstract
High pressure processing (HPP) represents a non-thermal preservation technique for the gentle treatment of food products. Information about the impact of HPP on lipophilic food ingredients (e.g., carotenoids, vitamin E) is still limited in more complex matrices such as kale. Both the variation of pressure levels (200–600 MPa) and different holding times (5–40 min) served as HPP parameters. Whereas a slightly decreasing solvent extractability mostly correlated with increasing pressure regimes; the extension of holding times resulted in elevated extract concentrations, particularly at high-pressures up to 600 MPa. Surprisingly, slightly increasing bioaccessibility correlated with both elevated pressures and extended holding times, indicating matrix-dependent processes during in vitro digestion, compared to results of extractability. Moreover, the verification of syringe filters for digest filtration resulted in the highest relative recoveries using cellulose acetate and polyvinylidene difluoride membranes. The α-tocopherol equivalent antioxidant capacity (αTEAC) and oxygen radical antioxidant capacity (ORAC) assays of treated kale samples, chopped larger in size, showed increased antioxidant capacities, regarding elevated pressures and extended holding times. Consequently, one may conclude that HPP was confirmed as a gentle treatment technique for lipophilic micronutrients in kale. Nevertheless, it was indicated that sample pre-treatments could affect HP-related processes in food matrices prior to and possibly after HPP.
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Márquez-Ruiz G, Holgado F, Ruiz-Méndez MV, Velasco J. Chemical Changes of Hydroperoxy-, Epoxy-, Keto- and Hydroxy-Model Lipids under Simulated Gastric Conditions. Foods 2021; 10:foods10092035. [PMID: 34574145 PMCID: PMC8471306 DOI: 10.3390/foods10092035] [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: 06/19/2021] [Revised: 08/24/2021] [Accepted: 08/27/2021] [Indexed: 11/16/2022] Open
Abstract
Chemical changes occurring in dietary lipid oxidation compounds throughout the gastrointestinal tract are practically unknown. The first site for potential chemical modifications is the stomach due to the strong acidic conditions. In this study, model lipids representative of the most abundant groups of dietary oxidation compounds were subjected to in vitro gastric conditions. Thus, methyl linoleate hydroperoxides were used as representative of the major oxidation compounds formed in food storage at low and moderate temperatures. Methyl 9,10-epoxystearate, 12-oxostearate and 12-hydroxystearate were selected as model compounds bearing the oxygenated functional groups predominantly found in oxidation compounds formed at the high temperatures of frying. Analyses were performed using gas-liquid chromatography/flame ionization detection/mass spectrometry and high performance-liquid chromatography/ultraviolet detection. Losses of methyl 9,10-epoxystearate and linoleate hydroperoxides in the ranges 17.8–58.8% and 42.3–61.7% were found, respectively, whereas methyl 12-oxostearate and methyl 12-hydroxystearate remained unaltered. Although quantitative data of the compounds formed after digestion were not obtained, methyl 9,10-dihydroxystearate was detected after digestion of methyl 9,10-epoxystearate, and some major volatiles were detected after digestion of linoleate hydroperoxides. Overall, the results showed that significant modifications of dietary oxidized lipids occurred during gastric digestion and supported that the low pH of the gastric fluid played an important role.
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Affiliation(s)
- Gloria Márquez-Ruiz
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición, Consejo Superior de Investigaciones Científicas (ICTAN-CSIC), 28040 Madrid, Spain;
- Correspondence:
| | - Francisca Holgado
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición, Consejo Superior de Investigaciones Científicas (ICTAN-CSIC), 28040 Madrid, Spain;
| | - María Victoria Ruiz-Méndez
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (IG-CSIC), 41089 Sevilla, Spain; (M.V.R.-M.); (J.V.)
| | - Joaquín Velasco
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (IG-CSIC), 41089 Sevilla, Spain; (M.V.R.-M.); (J.V.)
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Chemical Characterization and Bioaccessibility of Bioactive Compounds from Saponin-Rich Extracts and Their Acid-Hydrolysates Obtained from Fenugreek and Quinoa. Foods 2020; 9:foods9091159. [PMID: 32839396 PMCID: PMC7555840 DOI: 10.3390/foods9091159] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2020] [Revised: 08/18/2020] [Accepted: 08/20/2020] [Indexed: 01/17/2023] Open
Abstract
Saponin-rich extracts from edible seeds have gained increasing interest and their hydrolysis to sapogenin-rich extracts may be an effective strategy to enhance their potential bioactivity. However, it remains necessary to study the resulting chemical modifications of the extracts after hydrolysis as well as their impact on the subsequent bioaccessibility of bioactive compounds. The chemical composition of non-hydrolyzed and hydrolyzed extracts from fenugreek (FE, HFE) and quinoa (QE, HQE), and the bioaccessibility of saponins, sapogenins and other bioactive compounds after an in vitro gastrointestinal digestion was assessed. In general, FE mainly contained saponins (31%), amino acids (6%) and glycerides (5.9%), followed by carbohydrates (3.4%), fatty acids (FFA) (2.3%), phytosterols (0.8%), tocols (0.1%) and phenolics (0.05%). HFE consisted of FFA (35%), sapogenins (8%) and partial glycerides (7%), and were richer in phytosterols (1.9%) and tocols (0.3%). QE mainly contained glycerides (33%), FFA (19%), carbohydrates (16%) and saponins (7.9%), and to a lesser extent alkylresorcinols (1.8%), phytosterols (1.5%), amino acids (1.1%), tocols (0.5%) and phenolics (0.5%). HQE mainly consisted of FFA (57%), partial glycerides (23%) and sapogenins (5.4%), were richer in phytosterols (2.4%), phenolics (1.2%) and tocols (0.7%) but poorer in alkylresorcinols (1%). After in vitro digestion, saponins from FE and QE were fully bioaccessible, sapogenins from HFE displayed a good bioaccessibility (76%) and the sapogenin from HQE was moderately bioaccesible (38%). Digestion of saponin and sapogenin standards suggested that other components of the extracts were enhancing the bioaccessibility. Other minor bioactive compounds (phytosterols, alkylresorcinols, tocols and some phenolics) also displayed optimal bioaccessibility values (70–100%).
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