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Shao F, Zhang Y, Wan X, Duan Y, Cai M, Zhang H. Improving the properties of whey protein isolate-zein nanogels with novel acidifiers: Re-dispersity, stability and quercetin bioavailability. Int J Biol Macromol 2024; 266:131284. [PMID: 38569984 DOI: 10.1016/j.ijbiomac.2024.131284] [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: 08/30/2023] [Revised: 03/18/2024] [Accepted: 03/29/2024] [Indexed: 04/05/2024]
Abstract
Low bioavailability of quercetin (Que) reduces its preclinical and clinical benefits. In order to improve Que bioavailability, a novel whey protein isolate (WPI)-zein nanogel was prepared by pH-driven self-assembly and heat-induced gelatinization. The results showed that hydrochloric acid can be substituted by both acetic acid and citric acid during the pH-driven process. After encapsulation, the bioavailability of Que in nanogels (composed of 70 % WPI) induced by different acidifiers increased to 19.89 % (citric acid), 21.65 % (hydrochloric acid) and 24.34 % (acetic acid), respectively. Comparatively, nanogels induced by acetic acid showed higher stability (pH and storage stability), re-dispersibility (75.62 %), Que bioavailability (24.34 %), and antioxidant capacity (36.78 % for DPPH scavenging rates). s improved performance of nanogels. In mechanism, acetic acid significantly balanced different intermolecular forces by weakening "acid-induced denaturation" effect. Moreover, the faster binding of Que and protein as well as higher protein molecular flexibility and randomness (higher ratio of random coil) was also observed in nanogels induced by acetic acid. All of these changes contributed to improve nanogels performances. Overall, WPI-zein nanogels induced by acetic acid might be a safe, efficiency and stable delivery system to improve the bioavailability of hydrophobic active ingredients.
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Affiliation(s)
- Feng Shao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yuanlong Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xia Wan
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| | - Yuqing Duan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China.
| | - Meihong Cai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Haihui Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
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van Aken GA. Computer modeling of digestive processes in the alimentary tract and their physiological regulation mechanisms: closing the gap between digestion models and in vivo behavior. Front Nutr 2024; 11:1339711. [PMID: 38606020 PMCID: PMC11007706 DOI: 10.3389/fnut.2024.1339711] [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: 11/16/2023] [Accepted: 02/15/2024] [Indexed: 04/13/2024] Open
Abstract
Introduction A model has been developed for in silico simulation of digestion and its physiological feedback mechanisms. Methods The model is based on known physiology described in the literature and is able to describe the complexity of many simultaneous processes related to food digestion. Results Despite the early stage of development of the model, it already encompasses a large number of processes that occur simultaneously, enabling the prediction of a large number of post-prandial physiological markers, which can be highly functional in combination with in vitro, organ-on-a-chip and digital twin models purposed to measure the physiological properties of organs and to predict the effect of adjusted food composition in normal and diseased states. Discussion Input from and collaboration between science fileds is needed to further develop and refine the model and to connect with in vitro, in vivo, and ex vivo (organ-on-a-chip) models.
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Mackie A. The role of food structure in gastric-emptying rate, absorption and metabolism. Proc Nutr Soc 2024; 83:35-41. [PMID: 37671658 DOI: 10.1017/s0029665123003609] [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] [Indexed: 09/07/2023]
Abstract
The high levels of non-communicable diseases such as CVD and type 2 diabetes mellitus are linked to obesity and poor diet. This continuing emphasis on health in relation to food is proving a powerful driver for the development of cheap but palatable and more functional foods. However, the efficacy of such foods is often hard to prove in human subjects. Thus, a suite of tools has been developed including in silico and in vitro simulations and animal models. Although animal models offer physiologically relevant platforms for research, their use for experimentation is problematic for consumers. Thus, in vitro methods such as Infogest protocols have been developed to provide digestion endpoints or even an indication of the kinetics of digestion. These protocols have been validated for a range of food systems but they still miss the final absorption step. This review discusses the use of such in vitro models and what further steps need to be included to make the bioaccessibility determination more relevant to bioavailability and human health.
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Affiliation(s)
- Alan Mackie
- School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK
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He X, Yang W, Zhao Q, Qin X. Controlled oxidation and digestion of Pickering emulsions stabilized by quinoa protein and (-)-epigallocatechin-3-gallate (EGCG) hybrid particles. Int J Biol Macromol 2023; 253:126755. [PMID: 37678683 DOI: 10.1016/j.ijbiomac.2023.126755] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Revised: 08/28/2023] [Accepted: 09/04/2023] [Indexed: 09/09/2023]
Abstract
In this study, we prepared Pickering emulsions stabilized by quinoa protein isolate (QPI) and (-)-epigallocatechin-3-gallate (EGCG) non-covalent hybrid particles using ultrasonic emulsification technique and demonstrated lipid oxidation and in vitro digestion process of Pickering emulsions. The interaction forces between QPI and EGCG were characterized using fluorescence spectroscopy, isothermal titration calorimetry, and Fourier transform infrared spectroscopy. Results indicated that the non-covalent QPI/EGCG hybrid particles were formed mainly via hydrophobic interactions, hydrogen bonds, and electrostatic interactions at pH 5. Then, the QPI/EGCG non-covalent hybrid particles were applied to modify the Pickering emulsion with ultrasonic homogenization. The rheological experimental results showed that the energy storage modulus (G') was higher than the loss modulus (G″), indicating that the emulsion had solid-like properties. As a physical barrier, interfacial layer fabricated by antioxidant QPI/EGCG hybrid particles limited lipid oxidation at 60 °C for 15 days. At 37 °C, the QPI/EGCG hybrid particles stabilized Pickering emulsions with robust antioxidant interfacial structure limited the lipid digestion under simulated gastrointestinal tract (gastric, small intestine phases). Thus, EGCG and quinoa proteins were more resistant to free radical oxidation and gastrointestinal digestion with the assistance of ultrasound. It provides a basis for better development of food and drug delivery systems by fully utilizing the antioxidant properties of plant polyphenols.
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Affiliation(s)
- Xian He
- Department of Nutrition and Food Hygiene, Center for Big Data and Population Health of IHM, School of Public Health, Anhui Medical University, Hefei 230032, China
| | - Wanshui Yang
- Department of Nutrition and Food Hygiene, Center for Big Data and Population Health of IHM, School of Public Health, Anhui Medical University, Hefei 230032, China
| | - Qihong Zhao
- Department of Nutrition and Food Hygiene, Center for Big Data and Population Health of IHM, School of Public Health, Anhui Medical University, Hefei 230032, China.
| | - Xinsheng Qin
- Department of Nutrition and Food Hygiene, Center for Big Data and Population Health of IHM, School of Public Health, Anhui Medical University, Hefei 230032, China.
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Fan Z, Jia W. Long short-term memory based quasi-targeted lipidomics reveals propane-1,2-diol expediting the digestion of lipids via mediating the α-helices to a random curl or β folding of lipase. Food Res Int 2023; 173:113411. [PMID: 37803749 DOI: 10.1016/j.foodres.2023.113411] [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: 06/27/2023] [Revised: 08/21/2023] [Accepted: 08/26/2023] [Indexed: 10/08/2023]
Abstract
Scandal of detecting 1,2-propanediol (PD) in milk brought a crisis to the trust of consumers in dairy industry, and investigations focused effect of PD on digestive behavior of milk were still restricted. Long short-term memory amalgamated to quasi-targeted lipidomics was applied to monitor dynamics changes of lipids during digestion and the pseudo-first-order kinetic model elucidated that PD elevated the digestibility of lipid with the degradation rate (S-1) ranged from 4440.31 to 5665.59 and mediated the transition of α-helices (26.46% to 19.07% of pancreatic lipase and 29.89% to 23.37% of gastric lipase) covering active center in lipase to random curl (48.25% to 51.17% of pancreatic lipase and 41.58% to 44.57% of gastric lipase) and β folding (9.14% to 4.67% of pancreatic lipase and 6.52% to 10.05% of gastric lipase), ultimately upregulating the lipase activity and further intervening lipid nutrients utilization in milk. This study provided a critical insight about the impact of PD contamination at trace concentrations on the nutritional value of milk fat during digestion.
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Affiliation(s)
- Zibian Fan
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Wei Jia
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China; Shaanxi Research Institute of Agricultural Products Processing Technology, Xi'an 710021, China.
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Musse M, Le Feunteun S, Collewet G, Ravilly M, Quellec S, Ossemond J, Morzel M, Challois S, Nau F, Lucas T. Quantitative magnetic resonance imaging of in vitro gastrointestinal digestion of a bread and cheese meal. Food Res Int 2023; 169:112821. [PMID: 37254397 DOI: 10.1016/j.foodres.2023.112821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 02/27/2023] [Accepted: 04/11/2023] [Indexed: 06/01/2023]
Abstract
The monitoring of food degradation during gastrointestinal digestion is essential in understanding food structure impacts on the bioaccessibility and bioavailability of nutrients. Magnetic Resonance Imaging (MRI) has the unique ability to access information on changes in multi-scale structural features of foods in a spatially resolved and non-destructive way. Our objective was to exploit various opportunities offered by MRI for monitoring starch, lipid and protein hydrolysis, as well as food particle breakdown during the semi-dynamic in vitro gastrointestinal digestion of complex foods combined in a meal. The meal consisted of French bread, hard cheese and water (drink), with a realistic distribution of bolus particle sizes. The MRI approach was reinforced by parallel chemical analysis of all macronutrients in the supernatant. By combining different imaging protocols, quantitative MRI provided insights into a number of phenomena at the level of the cheese and bread particles and within the liquid phase that are hard to access through conventional approaches. MRI thus revealed the progressive ingress of fluids into the bread crust and the release of the gas trapped in the crumb, the erosion of cheese particles, the creaming of fat, the disappearance of small food particles and changes in liquid phase composition. Excellent agreement was obtained between the quantitative parameters extracted from the MRI images and the results of the chemical analysis, demonstrating the strong potential of MRI for the monitoring of in vitro gastrointestinal digestion. The present study proposes further improvements to fully exploit the capabilities of MRI and constitutes an important step towards the extension of quantitative MRI to in vivo studies.
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7
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Song C, Fang L, Hao G, Xing L, Fan L, Hu G, Qiu L, Song J, Meng S, Xie Y, Giesy JP. Assessment of the benefits of essential fatty acids and risks associated with antimicrobial residues in aquatic products: A case study of Chinese mitten crab (Eriocheir sinensis). JOURNAL OF HAZARDOUS MATERIALS 2023; 451:131162. [PMID: 36907059 DOI: 10.1016/j.jhazmat.2023.131162] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/03/2022] [Revised: 02/02/2023] [Accepted: 03/05/2023] [Indexed: 06/18/2023]
Abstract
Much attention has been given to the safety and quality of aquatic products, including consuming Chinese mitten crab (Eriocheir sinensis), which offers both nutritional benefits and toxicological risks. Eighteen sulfonamides, 9 quinolones and 37 fatty acids were analyzed in 92 crab samples from primary aquaculture provinces in China. Enrofloxacin and ciprofloxacin have been mentioned as typical antimicrobials occurring at the greatest concentrations (>100 μg/kg, wm). By use of an in vitro method, the proportions of enrofloxacin, ciprofloxacin and essential fatty acids (EFAs, DHA and EPA) in ingested nutrients were determined to be 12 %, none and 95 %, respectively. The risk-benefit quotient (HQ) between the adverse effects of antimicrobials and nutritional benefits of EFAs in crabs found that HQs based on data after digestion were significantly less (HQ = 0.0086) than that of the control group where no digestion occurred (HQ = 0.055). This result suggested that (1) there was less risk posed by antimicrobials due to the consumption of crab, and (2) ignoring the bioaccessible fraction of antimicrobials in crabs might overestimate risks to the health of humans due to dietary exposure. Meaning bioaccessibility can improve the accuracy of the risk assessment process. Realistic risk evaluation should be recommended to achieve a quantified assessment of the dietary risks and benefits of aquatic products.
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Affiliation(s)
- Chao Song
- Freshwater Fisheries Research Center, Chinese Academy of Fishery Sciences, Wuxi 214081, China; Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Environmental Factors (Wuxi), Ministry of Agriculture and Rural Affairs, Wuxi 214081, China; Key Laboratory of Control of Quality and Safety for Aquatic Products, Ministry of Agriculture and Rural Affairs, Beijing 100000, China; Key Laboratory of Freshwater Fisheries and Germplasm Resources Utilization, Ministry of Agriculture and Rural Affairs, Freshwater Fisheries Research Center, Chinese Academy of Fishery Sciences, Wuxi 214081, China.
| | - Longxiang Fang
- Freshwater Fisheries Research Center, Chinese Academy of Fishery Sciences, Wuxi 214081, China; Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Environmental Factors (Wuxi), Ministry of Agriculture and Rural Affairs, Wuxi 214081, China; Key Laboratory of Control of Quality and Safety for Aquatic Products, Ministry of Agriculture and Rural Affairs, Beijing 100000, China; Key Laboratory of Freshwater Fisheries and Germplasm Resources Utilization, Ministry of Agriculture and Rural Affairs, Freshwater Fisheries Research Center, Chinese Academy of Fishery Sciences, Wuxi 214081, China
| | - Guijie Hao
- Key laboratory of Healthy Freshwater Aquaculture, Ministry of Agriculture and Rural Affairs, Key laboratory of Freshwater Aquaculture Genetic and Breeding of Zhejiang Province, Zhejiang Institute of Freshwater Fisheries, Huzhou 313001, China
| | - Luchang Xing
- Wuxi Fisheries College, Nanjing Agricultural University, Wuxi 214081, China
| | - Limin Fan
- Freshwater Fisheries Research Center, Chinese Academy of Fishery Sciences, Wuxi 214081, China; Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Environmental Factors (Wuxi), Ministry of Agriculture and Rural Affairs, Wuxi 214081, China
| | - Gengdong Hu
- Freshwater Fisheries Research Center, Chinese Academy of Fishery Sciences, Wuxi 214081, China; Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Environmental Factors (Wuxi), Ministry of Agriculture and Rural Affairs, Wuxi 214081, China
| | - Liping Qiu
- Freshwater Fisheries Research Center, Chinese Academy of Fishery Sciences, Wuxi 214081, China; Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Environmental Factors (Wuxi), Ministry of Agriculture and Rural Affairs, Wuxi 214081, China
| | - Jinglong Song
- Chinese Academy of Fishery Sciences, Beijing 100000, China
| | - Shunlong Meng
- Freshwater Fisheries Research Center, Chinese Academy of Fishery Sciences, Wuxi 214081, China; Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Environmental Factors (Wuxi), Ministry of Agriculture and Rural Affairs, Wuxi 214081, China.
| | - Yuwei Xie
- Nanjing Institute of Environmental Sciences, Ministry of Ecology and Environment, Nanjing 210042, China; Toxicology Centre, University of Saskatchewan, Saskatoon, Saskatchewan SK S7N 5B3, Canada.
| | - John P Giesy
- Toxicology Centre, University of Saskatchewan, Saskatoon, Saskatchewan SK S7N 5B3, Canada; Department of Veterinary Biomedical Sciences, University of Saskatchewan, Saskatoon, Saskatchewan S7N 5B4, Canada; Department of Integrative Biology and Center for Integrative Toxicology, Michigan State University, East Lansing, MI 48824, US; Department of Environmental Science, Baylor University, One Bear Place #97266, Waco, TX 76798-7266, US.
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8
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Infantes-Garcia MR, Verkempinck SHE, Carriére F, Hendrickx ME, Grauwet T. Pre-duodenal lipid digestion of emulsions: Relevance, colloidal aspects and mechanistic insight. Food Res Int 2023; 168:112785. [PMID: 37120232 DOI: 10.1016/j.foodres.2023.112785] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Revised: 02/27/2023] [Accepted: 03/29/2023] [Indexed: 04/03/2023]
Abstract
The digestion of lipids in the human body has several health and nutritional implications. Lipid digestion is an interfacial phenomenon meaning that water-soluble lipases need to first adsorb to the oil-water interface before enzymatic conversions can start. The digestion of lipids mainly occurs on colloidal structures dispersed in water, such as oil-in-water (o/w) emulsions, which can be designed during food formulation/processing or structured during digestion. From a food design perspective, different in vitro studies have demonstrated that the kinetics of lipid digestion can be influenced by emulsion properties. However, most of these studies have been performed with pancreatic enzymes to simulate lipolysis in the small intestine. Only few studies have dealt with lipid digestion in the gastric phase and its subsequent impact on intestinal lipolysis. In this aspect, this review compiles information on the physiological aspects of gastric lipid digestion. In addition, it deals with colloidal and interfacial aspects starting from emulsion design factors and how they evolve during in vitro digestion. Finally, molecular mechanisms describing gastric lipolysis are discussed.
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Affiliation(s)
- Marcos R Infantes-Garcia
- Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg, 22, PB 2457, 3001 Leuven, Belgium
| | - Sarah H E Verkempinck
- Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg, 22, PB 2457, 3001 Leuven, Belgium
| | - Fréderic Carriére
- CNRS, Aix-Marseille Université, Bioénergétique et Ingénierie des Protéines, UMR 7281, 31, Chemin Joseph Aiguier, 13402 Marseille cedex 9, France
| | - Marc E Hendrickx
- Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg, 22, PB 2457, 3001 Leuven, Belgium
| | - Tara Grauwet
- Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg, 22, PB 2457, 3001 Leuven, Belgium
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Impact of Flaxseed Gums on the Colloidal Changes and In Vitro Digestibility of Milk Proteins. Foods 2022; 11:foods11244096. [PMID: 36553838 PMCID: PMC9778069 DOI: 10.3390/foods11244096] [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: 11/15/2022] [Revised: 12/09/2022] [Accepted: 12/13/2022] [Indexed: 12/23/2022] Open
Abstract
Flaxseed (Linum usitatissimum L.) mucilage is one of the most studied plant seed gums in terms of its techno-functional and health-promoting properties. Nonetheless, the interplay of flaxseed gum (FG) with other food biopolymers, such as milk proteins, under in vitro digestion conditions remains underexplored. The aim of the present work was to investigate the colloidal interplay between flaxseed gum (golden or brown) and milk proteins (sodium caseinate or whey protein isolate) under simulated in vitro digestion conditions and its relationship with the attained in vitro protein digestibility. The presence of flaxseed gum in the milk protein food models and in the oral food boluses obtained was associated with the occurrence of segregative microphase separation. Flaxseed gum exhibited a prominent role in controlling the acid-mediated protein aggregation phenomena, particularly in the sodium caseinate gastric chymes. The addition of FG in the food models was associated with a higher amount of intact total caseins and β-lactoglobulin at the end of the gastric processing step. Monitoring of the intestinal processing step revealed a very advanced cleavage of the whey proteins (>98%) and caseins (>90%). The degree of the milk protein hydrolysis achieved at the end of the intestinal processing was significantly higher in the systems containing flaxseed gum (i.e., 59−62%) than their gum-free protein counterparts (i.e., 46−47%). It was postulated that the electrostatic milk protein complexation capacity and, to a lesser extent, the thickening effect of flaxseed gum influenced the in vitro digestibility of the milk proteins.
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Li X, Yu L, Xie Y, Li C, Fang Z, Hu B, Wang C, Chen S, Wu W, Li X, Zeng Z, Liu Y. Effect of different cooking methods on the nutrient, and subsequent bioaccessibility and biological activities in Boletus auripes. Food Chem 2022; 405:134358. [DOI: 10.1016/j.foodchem.2022.134358] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 09/04/2022] [Accepted: 09/18/2022] [Indexed: 11/06/2022]
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Intrinsic lipolysis rate for systematic design of lipid-based formulations. Drug Deliv Transl Res 2022; 13:1288-1304. [PMID: 36209313 PMCID: PMC10102029 DOI: 10.1007/s13346-022-01246-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 09/28/2022] [Indexed: 11/03/2022]
Abstract
Lipid-based formulations (LBFs) are used by the pharmaceutical industry in oral delivery systems for both poorly water-soluble drugs and biologics. Digestibility is key for the performance of LBFs and in vitro lipolysis is commonly used to compare the digestibility of LBFs. Results from in vitro lipolysis experiments depend highly on the experimental conditions and formulation characteristics, such as droplet size (which defines the surface area available for digestion) and interfacial structure. This study introduced the intrinsic lipolysis rate (ILR) as a surface area-independent approach to compare lipid digestibility. Pure acylglycerol nanoemulsions, stabilized with polysorbate 80 at low concentration, were formulated and digested according to a standardized pH-stat lipolysis protocol. A methodology originally developed to calculate the intrinsic dissolution rate of poorly water-soluble drugs was adapted for the rapid calculation of ILR from lipolysis data. The impact of surfactant concentration on the apparent lipolysis rate and lipid structure on ILR was systematically investigated. The surfactant polysorbate 80 inhibited lipolysis of tricaprylin nanoemulsions in a concentration-dependent manner. Coarse-grained molecular dynamics simulations supported these experimental observations. In the absence of bile and phospholipids, tricaprylin was shielded from lipase at 0.25% polysorbate 80. In contrast, the inclusion of bile salt and phospholipid increased the surfactant-free area and improved the colloidal presentation of the lipids to the enzyme, especially at 0.125% polysorbate 80. At a constant and low surfactant content, acylglycerol digestibility increased with decreasing acyl chain length, decreased esterification, and increasing unsaturation. The calculated ILR of pure acylglycerols was successfully used to accurately predict the IRL of binary lipid mixtures. The ILR measurements hold great promise as an efficient method supporting pharmaceutical formulation scientists in the design of LBFs with specific digestion profiles.
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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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13
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Hellebois T, Gaiani C, Soukoulis C. Impact of alfalfa (Medicago sativa L.) galactomannan on the microstructural and physicochemical changes of milk proteins under static in-vitro digestion conditions. Food Chem X 2022; 14:100330. [PMID: 35615260 PMCID: PMC9125660 DOI: 10.1016/j.fochx.2022.100330] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 05/04/2022] [Accepted: 05/15/2022] [Indexed: 12/04/2022] Open
Abstract
The impact of alfalfa galactomannan (AAG) on the digestibility of milk proteins was studied. AAG mediated the intragastric aggregation of both sodium caseinate and whey protein isolate. AAG affected only the peptic cleavage of caseins and β-lactoglobulin in the gastric chymes. AAG enhanced the free amino acids release in the gastric chymes regardless of the protein type. The free amino acids release rate in the intestinal chymes were adversely related to AAG content.
This paper reports on the impact of alfalfa galactomannan (AAG, 0.1, 0.5 or 1% wt.) on the colloidal changes and digestibility of sodium caseinate (NaCN) and whey protein isolate (WPI) dispersions (10% wt.) under static in-vitro digestion conditions. Static laser light scattering and confocal laser scanning microscopy-assisted assessment of the NaCN-based gastric chymes confirmed the ability of AAG to control the acid-induced protein coagulation phenomena. Contrarily, the presence of AAG in the WPI-based gastric chymes was associated with the formation of larger aggregates due to the occurrence of segregative microphase separation. The kinetic modelling of the SDS-PAGE densitometric data showed that the intragastric peptic cleavage rates were higher for caseins than whey proteins (β-lactoglobulin, α-lactalbumin). However, free amino acid (FAA) release rates did not exceed 12% under intragastric conditions, whilst notably higher release rates were achieved in the intestinal digesta (36–52%). In all cases, the FAA release rates significantly increased in the presence of AAG.
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Studying semi-dynamic digestion kinetics of food: Establishing a computer-controlled multireactor approach. Food Res Int 2022; 156:111301. [PMID: 35651061 DOI: 10.1016/j.foodres.2022.111301] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2022] [Revised: 04/22/2022] [Accepted: 04/23/2022] [Indexed: 11/23/2022]
Abstract
In this work, a multireactor system to study digestion (MuReDi) kinetics is introduced. For this, a custom-made automated system with four independent syringe pumps (BioXplorer 100, H.E.L Group) was acquired. This system consists of multiple, small-scale reactors allowing to study digestion as a function of time and thus to determine digestion kinetics. The different digestion conditions used in the oral, gastric, and small intestinal phase were based on the digestion protocols published by the INFOGEST consortium. We showed that the minimum working volume of a reactor is 30 mL. Besides, repeatability of the digestion kinetics was shown for two food systems: a liquid Ensure® Plus Vanilla drink, and a solid, cooked lentil sample. When comparing static digestion kinetics with semi-dynamic ones, a significantly different digestion pattern was observed. In the static case, a relatively fast hydrolysis rate was observed until a clear plateau was reached. Oppositely, for the semi-dynamic case, a delayed start of the hydrolysis process was noticed. In the gastric phase, this was explained by the decreasing pH and the large pH dependency of pepsin activity. In the small intestine, the lag phase was relatively shorter, yet clearly present. Here we related it to the gradual enzyme (and bile salt) secretion that had to diffuse towards the substrate before hydrolysis could start. Generally, this work showed that the MuReDi system could be used to perform a semi-dynamic digestion approach which largely impacted the overall digestion kinetics. This is important to consider in future in vitro food digestion simulation work to come closer to physiologically relevant digestion kinetics.
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Rivera del Rio A, van der Wielen N, Gerrits WJ, Boom RM, Janssen AE. In silico modelling of protein digestion: A case study on solid/liquid and blended meals. Food Res Int 2022; 157:111271. [DOI: 10.1016/j.foodres.2022.111271] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 04/13/2022] [Accepted: 04/17/2022] [Indexed: 11/26/2022]
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Xia Q, Zhou C, Wu Z, Pan D, Cao J. Proposing processomics as the methodology of food quality monitoring: Re-conceptualization, opportunities, and challenges. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100823] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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