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Du C, Gong H, Zhao H, Wang P. Recent progress in the preparation of bioactive peptides using simulated gastrointestinal digestion processes. Food Chem 2024; 453:139587. [PMID: 38781909 DOI: 10.1016/j.foodchem.2024.139587] [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: 12/19/2023] [Revised: 05/05/2024] [Accepted: 05/06/2024] [Indexed: 05/25/2024]
Abstract
Bioactive peptides (BAPs) represent a unique class of peptides known for their extensive physiological functions and their role in enhancing human health. In recent decades, owing to their notable biological attributes such as antioxidant, antihypertensive, antidiabetic, and anti-inflammatory activities, BAPs have received considerable attention. Simulated gastrointestinal digestion (SGD) is a technique designed to mimic physiological conditions by adjusting factors such as digestive enzymes and their concentrations, pH levels, digestion duration, and salt content. Initially established for analyzing the gastrointestinal processing of foods or their constituents, SGD has recently become a preferred method for generating BAPs. The BAPs produced via SGD often exhibit superior biological activity and stability compared with those of BAPs prepared via other methods. This review offers a comprehensive examination of the recent advancements in BAP production from foods via SGD, addressing the challenges of the method and outlining prospective directions for further investigation.
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Affiliation(s)
- Chao Du
- School of Food Engineering, Ludong University, 186 Middle Hongqi Road, Yantai, Shandong Province 264025, PR China; BioNanotechnology Institute, Ludong University, 186 Middle Hongqi Road, Yantai Shandong Province 264025, PR China; Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, 186 Middle Hongqi Road, Yantai, Shandong Province 264025, PR China; Yantai Engineering Research Center of Green Food Processing and Quality Control, 186 Middle Hongqi Road, Yantai, Shandong Province 264025, PR China
| | - Hansheng Gong
- School of Food Engineering, Ludong University, 186 Middle Hongqi Road, Yantai, Shandong Province 264025, PR China; Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, 186 Middle Hongqi Road, Yantai, Shandong Province 264025, PR China; Yantai Engineering Research Center of Green Food Processing and Quality Control, 186 Middle Hongqi Road, Yantai, Shandong Province 264025, PR China
| | - Huawei Zhao
- School of Food Engineering, Ludong University, 186 Middle Hongqi Road, Yantai, Shandong Province 264025, PR China; BioNanotechnology Institute, Ludong University, 186 Middle Hongqi Road, Yantai Shandong Province 264025, PR China.
| | - Ping Wang
- Department of Bioproducts and Biosystems Engineering, University of Minnesota, St Paul, MN 55108, USA.
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2
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García-Pérez P, Tomas M, Rivera-Pérez A, Patrone V, Giuberti G, Capanoglu E, Lucini L. Exploring the bioaccessibility of polyphenols and glucosinolates from Brassicaceae microgreens by combining metabolomics profiling and computational chemometrics. Food Chem 2024; 452:139565. [PMID: 38759437 DOI: 10.1016/j.foodchem.2024.139565] [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: 03/01/2024] [Revised: 04/23/2024] [Accepted: 05/03/2024] [Indexed: 05/19/2024]
Abstract
Microgreens constitute natural-based foods with health-promoting properties mediated by the accumulation of glucosinolates (GLs) and phenolic compounds (PCs), although their bioaccessibility may limit their nutritional potential. This work subjected eight Brassicaceae microgreens to in vitro gastrointestinal digestion and large intestine fermentation before the metabolomics profiling of PCs and GLs. The application of multivariate statistics effectively discriminated among species and their interaction with in vitro digestion phases. The flavonoids associated with arugula and the aliphatic GLs related to red cabbage and cauliflower were identified as discriminant markers among microgreen species. The multi-omics integration along in vitro digestion and fermentation predicted bioaccessible markers, featuring potential candidates that may eventually be responsible for these functional foods' nutritional properties. This combined analytical and computational framework provided a promising platform to predict the nutritional metabolome-wide outcome of functional food consumption, as in the case of microgreens.
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Affiliation(s)
- Pascual García-Pérez
- Department for Sustainable Food Process - DiSTAS, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Merve Tomas
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkiye
| | - Araceli Rivera-Pérez
- Department for Sustainable Food Process - DiSTAS, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy; Research Group "Analytical Chemistry of Contaminants", Department of Chemistry and Physics, Research Centre for Mediterranean Intensive Agrosystems and Agrifood Biotechnology (CIAIMBITAL), Agrifood Campus of International Excellence (ceiA3), University of Almeria, 04120 Almeria, Spain
| | - Vania Patrone
- Department for Sustainable Food Process - DiSTAS, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Gianluca Giuberti
- Department for Sustainable Food Process - DiSTAS, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkiye.
| | - Luigi Lucini
- Department for Sustainable Food Process - DiSTAS, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
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3
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Cao L, Li J, Parakhonskiy B, Skirtach AG. Intestinal-specific oral delivery of lactoferrin with alginate-based composite and hybrid CaCO 3-hydrogel beads. Food Chem 2024; 451:139205. [PMID: 38653102 DOI: 10.1016/j.foodchem.2024.139205] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2024] [Revised: 03/16/2024] [Accepted: 03/29/2024] [Indexed: 04/25/2024]
Abstract
Sodium alginate hydrogel beads and sodium alginate/gellan gum composite hydrogel beads crosslinked by calcium chloride were prepared with different alginate concentrations (3-20 mg·mL-1). Additionally, a simple method for growing CaCO3in situ on the hydrogel to create novel inorganic-organic hybrid hydrogel beads was presented. FT-IR analysis revealed the involvement of hydrogen bonding and electrostatic interactions in bead formation. Swelling behavior in acidic conditions showed a maximum of 13 g/g for composite hydrogels and CaCO3-incorporated hybrid hydrogels. Lactoferrin encapsulation efficiency within these hydrogels ranged from 44.9 to 56.6%. In vitro release experiments demonstrated that these hydrogel beads withstand harsh gastric environments with <16% cumulative release of lactoferrin, achieving controlled release in intestinal surroundings. While composite sodium alginate/gellan gum beads exhibited slower gastrointestinal lactoferrin digestion, facile synthesis and pH responsiveness of CaCO3-incorporated hybrid hydrogel also provide new possibilities for future studies to construct a novel inorganic-organic synergetic system for intestinal-specific oral delivery.
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Affiliation(s)
- Lin Cao
- Nano-Biotechnology Laboratory, Department of Biotechnology, Ghent University, Ghent 9000, Belgium.
| | - Jie Li
- Nano-Biotechnology Laboratory, Department of Biotechnology, Ghent University, Ghent 9000, Belgium; Global Institute of Future Technology (GIFT), Shanghai Jiao Tong University, Shanghai 200240, China
| | - Bogdan Parakhonskiy
- Nano-Biotechnology Laboratory, Department of Biotechnology, Ghent University, Ghent 9000, Belgium
| | - Andre G Skirtach
- Nano-Biotechnology Laboratory, Department of Biotechnology, Ghent University, Ghent 9000, Belgium.
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4
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Yang J, Dong M, Fang F, Li Y, Li C. Effects of varied preparation processes on polyphenol-rice starch complexes, in vitro starch digestion, and polyphenols release. Food Chem 2024; 450:139330. [PMID: 38653054 DOI: 10.1016/j.foodchem.2024.139330] [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: 05/17/2023] [Revised: 04/07/2024] [Accepted: 04/09/2024] [Indexed: 04/25/2024]
Abstract
This study synthesized composite samples incorporating four representative polyphenolic structures, gallic acid (GA), quercetin (QC), resveratrol (RES), and magnolol (MN), with rice starch using various preparation processes, including the addition of polyphenols and alteration of temperature and pH, via co-gelatinization. Subsequently, the complexation rates, starch digestion properties, and polyphenol release during in vitro digestion were examined. The results indicated that both the preparation process and structural variations of polyphenols affected starch digestion and polyphenol release by modulating the complexation. All polyphenols displayed inhibitory effects on rice starch digestion, with GA being the most efficient polyphenol. Additionally, rice starch exhibited a protective effect against RES during in vitro digestion, as rice starch-coated RES reduced the damage from stomach acids. Overall, these findings may help optimize the processing conditions for the synthesis of polyphenol-rice starch-based food products.
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Affiliation(s)
- Jia Yang
- School of Food Science and Bioengineering, Changsha University of Science & Technology, 960, 2nd Section, Wanjiali South Road, Changsha 410114, Hunan, PR China
| | - Mengji Dong
- School of Food Science and Bioengineering, Changsha University of Science & Technology, 960, 2nd Section, Wanjiali South Road, Changsha 410114, Hunan, PR China
| | - Fang Fang
- School of Food Science and Bioengineering, Changsha University of Science & Technology, 960, 2nd Section, Wanjiali South Road, Changsha 410114, Hunan, PR China
| | - Yan Li
- School of Food Science and Bioengineering, Changsha University of Science & Technology, 960, 2nd Section, Wanjiali South Road, Changsha 410114, Hunan, PR China
| | - Chiling Li
- School of Food Science and Bioengineering, Changsha University of Science & Technology, 960, 2nd Section, Wanjiali South Road, Changsha 410114, Hunan, PR China.
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5
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Sęczyk Ł, Jariene E, Sugier D, Kołodziej B. Effects of the dose of administration, co-antioxidants, food matrix, and digestion-related factors on the in vitro bioaccessibility of rosmarinic acid - A model study. Food Chem 2024; 449:139201. [PMID: 38599104 DOI: 10.1016/j.foodchem.2024.139201] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2024] [Revised: 03/20/2024] [Accepted: 03/29/2024] [Indexed: 04/12/2024]
Abstract
This study aimed to determine the effect of the administration dose, combinations with co-antioxidants (vitamin C, caffeic acid, chlorogenic acid, catechin, rutin), and different food matrices (cooked and lyophilized hen eggs, chicken breast, soybean seeds, potatoes) on the potential bioaccessibility of rosmarinic acid (RA) in simulated digestion conditions, depending on the digestion stage (gastric and intestinal) and the contribution of physicochemical and biochemical digestion factors. The in vitro bioaccessibility of RA depended on the digestion stage and conditions. The physicochemical factors were mainly responsible for the bioaccessibility of RA applied alone. The higher RA doses improved its bioaccessibility, especially at the intestinal stage of digestion. Furthermore, the addition of vitamin C and protein-rich food matrices resulted in enhanced intestinal bioaccessibility of RA. In the future, the knowledge of factors influencing the bioaccessibility of RA can help enhance its favorable biological effects and therapeutic potential.
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Affiliation(s)
- Łukasz Sęczyk
- Department of Industrial and Medicinal Plants, University of Life Sciences in Lublin, 15 Akademicka Str., 20-950 Lublin, Poland.
| | - Elvyra Jariene
- Department of Plant Biology and Food Sciences, Agriculture Academy, Vytautas Magnus University, Donelaicio St. 58, Kaunas 44248, Lithuania.
| | - Danuta Sugier
- Department of Industrial and Medicinal Plants, University of Life Sciences in Lublin, 15 Akademicka Str., 20-950 Lublin, Poland.
| | - Barbara Kołodziej
- Department of Industrial and Medicinal Plants, University of Life Sciences in Lublin, 15 Akademicka Str., 20-950 Lublin, Poland.
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6
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Pintać Šarac D, Tremmel M, Vujetić J, Torović L, Orčić D, Popović L, Mimica-Dukić N, Lesjak M. How do in vitro digestion and cell metabolism affect the biological activity and phenolic profile of grape juice and wine. Food Chem 2024; 449:139228. [PMID: 38604033 DOI: 10.1016/j.foodchem.2024.139228] [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: 09/11/2023] [Revised: 03/28/2024] [Accepted: 04/01/2024] [Indexed: 04/13/2024]
Abstract
Cabernet Sauvignon grape juice and wine underwent in vitro digestion, resulting in a reduction of most phenolic compounds (10%-100% decline), notably impacting anthocyanins (82%-100% decline) due to pH variations. However, specific phenolics, including p-hydroxybenzoic, protocatechuic, vanillic, p-coumaric, gallic and syringic acids, and coumarin esculetin, increased in concentration (10%-120%). Grape juice and wine samples showed comparable polyphenolic profile during all phases of digestion. Antioxidant activity persisted, and inhibition of angiotensin-I converting enzyme was improved after the digestion process, likely because of increased concentrations of listed phenolic acids and esculetin. Digested grape juice displayed comparable or superior bioactivity to red wine, indicating it as a promising source of accessible grape polyphenols for a broader audience. Nevertheless, Caco-2 cell model metabolization experiments revealed that only 3 of 42 analyzed compounds passed to the basolateral compartment, emphasizing the significant impact of digestion on polyphenol bioactivity, suggesting potential yet unmeasurable and overlooked implications for human health.
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Affiliation(s)
| | - Martina Tremmel
- University of Regensburg Faculty of Chemistry and Pharmacy, Regensburg, Germany
| | - Jelena Vujetić
- Institute of Food Technology in Novi Sad (FINS), University of Novi Sad, Novi Sad, Serbia
| | - Ljilja Torović
- University of Novi Sad Faculty of Medicine, Novi Sad, Serbia
| | - Dejan Orčić
- University of Novi Sad Faculty of Sciences, Novi Sad, Serbia
| | | | | | - Marija Lesjak
- University of Novi Sad Faculty of Sciences, Novi Sad, Serbia
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7
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Johnston C, Leong SY, Teape C, Liesaputra V, Oey I. Low-intensity pulsed electric field processing prior to germination improves in vitro digestibility of faba bean (Vicia faba L.) flour and its derived products: A case study on legume-enriched wheat bread. Food Chem 2024; 449:139321. [PMID: 38615637 DOI: 10.1016/j.foodchem.2024.139321] [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: 12/18/2023] [Revised: 03/22/2024] [Accepted: 04/08/2024] [Indexed: 04/16/2024]
Abstract
This study investigated the effect of low-intensity pulsed electric field (PEF) (0.3-0.7 kV/cm) and/or germination (0-72 h, 20 °C) on faba beans prior to flour- and breadmaking. PEF (0.5 and 0.7 kV/cm) had no significant effect on the germination performance of faba bean but had a positive effect on in vitro starch and protein hydrolysis of PEF-treated beans germinated for 72 h. The incorporation of flour from soaked, germinated, PEF-treated, and PEF-treated+germinated faba beans into wheat bread, at 30% mass level, improved the nutritional composition (total starch and protein contents) and protein digestibility but it reduced the specific volume and increased the density, brownness, and hardness of the bread. This finding shows for the first time that PEF-treatment (<0.7 kV/cm) of faba beans followed by germination (72 h) improved in vitro starch and protein hydrolysis of its flour and the protein digestibility at gastric phase of its enriched wheat bread.
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Affiliation(s)
- Courtney Johnston
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand; Riddet Institute, Palmerston North 4442, New Zealand.
| | - Sze Ying Leong
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand; Riddet Institute, Palmerston North 4442, New Zealand.
| | - Callum Teape
- School of Computing, University of Otago, Dunedin 9054, New Zealand.
| | | | - Indrawati Oey
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand; Riddet Institute, Palmerston North 4442, New Zealand.
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8
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Sari TP, Dhamane AH, Pawar K, Bajaj M, Badgujar PC, Tarafdar A, Bodana V, Pareek S. High-pressure microfluidisation positively impacts structural properties and improves functional characteristics of almond proteins obtained from almond meal. Food Chem 2024; 448:139084. [PMID: 38569403 DOI: 10.1016/j.foodchem.2024.139084] [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: 10/02/2023] [Revised: 03/07/2024] [Accepted: 03/18/2024] [Indexed: 04/05/2024]
Abstract
Almond protein isolate (API) obtained from almond meal was processed using dynamic high-pressure microfluidisation (0, 40, 80, 120, and 160 MPa pressure; single pass). Microfluidisation caused significant reductions in the particle size and increased absolute zeta potential. SDS-PAGE analysis indicated reduction in band intensity and the complete disappearance of bands beyond 80 MPa. Structural analysis (by circular dichroism, UV-Vis, and intrinsic-fluorescence spectra) of the API revealed disaggregation (up to 80 MPa) and then re-aggregation beyond 80 MPa. Significant increments in protein digestibility (1.16-fold) and the protein digestibility corrected amino acid score (PDCAAS; 1.15-fold) were observed for the API (80 MPa) than control. Furthermore, significant improvements (P < 0.05) in the functional properties were observed, viz., the antioxidant activity, protein solubility, and emulsifying properties. Overall, the results revealed that moderate microfluidisation treatment (80 MPa) is an effective and sustainable technique for enhancing physico-chemical and functional attributes of API, thus potentially enabling its functional food/nutraceuticals application.
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Affiliation(s)
- T P Sari
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat 131 028, Haryana, India
| | - Amresh H Dhamane
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat 131 028, Haryana, India
| | - Kamlesh Pawar
- Centre of Excellence in Epigenetics, Department of Life Sciences, Shiv Nadar Institution of Eminence, Delhi NCR 201 314, India
| | - Mudit Bajaj
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat 131 028, Haryana, India
| | - Prarabdh C Badgujar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat 131 028, Haryana, India.
| | - Ayon Tarafdar
- Livestock Production and Management Section, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly 243 122, Uttar Pradesh, India
| | - Vikrant Bodana
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat 131 028, Haryana, India
| | - Sunil Pareek
- Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat 131 028, Haryana, India
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9
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Zhang Y, Zhu S, Wang C, Shi J, He J, Chen J, Liang L, Jiang F. Polymerase chain reaction-based methods for the rapid identification of Amanita exitialis. Food Chem 2024; 448:139086. [PMID: 38520990 DOI: 10.1016/j.foodchem.2024.139086] [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: 11/22/2023] [Revised: 03/04/2024] [Accepted: 03/18/2024] [Indexed: 03/25/2024]
Abstract
Amanita exitialis, a deadly mushroom found in eastern Asia, causes the highest death rates among all poisonous mushrooms in China. The aim of the present study was to develop an efficient, accurate, and user-friendly PCR-based method for identifying A. exitialis that could facilitate the prevention, diagnosis, and treatment of associated food poisoning. A. exitialis-specific primers and probes were designed based on the internal transcribed spacer region variations of 27 mushroom species. Specificity was confirmed using conventional and real-time PCR for 23 non-target mushroom species, including morphologically similar and closely related species. Compared to conventional PCR, real-time PCR was more sensitive (detectable DNA concentration: 1.36 × 10-2 ng/μL vs. 1.36 × 10-3) and efficient (analysis time: 1 h vs. 40 min). Furthermore, the real-time PCR results could be immediately visualized using amplification curve analysis. The results present two robust PCR-based methods for A. exitialis identification that can facilitate food safety.
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Affiliation(s)
- Yu Zhang
- Chinese Academy of Inspection and Quarantine, Beijing 100176, China.
| | - Shuifang Zhu
- Chinese Academy of Inspection and Quarantine, Beijing 100176, China.
| | - Chaonan Wang
- Chinese Academy of Inspection and Quarantine, Beijing 100176, China; Department of Plant Pathology, College of Plant Protection, Henan Agricultural University, Zhengzhou 450002, China.
| | - Junxia Shi
- Chinese Academy of Inspection and Quarantine, Beijing 100176, China.
| | - Jiayao He
- Chinese Academy of Inspection and Quarantine, Beijing 100176, China.
| | - Jian Chen
- Zhongshan Customs Technology Center, Zhongshan, Guangdong 528403, China.
| | - Liang Liang
- Academy of Agricultural Planning and Engineering, MARA, Beijing 100125, China.
| | - Fan Jiang
- Chinese Academy of Inspection and Quarantine, Beijing 100176, China.
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10
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Li B, Xiang T, Bindawa Isah M, Chen C, Zhang X. In vitro simulated saliva, gastric, and intestinal digestion followed by faecal fermentation reveals a potential modulatory activity of Epimedium on human gut microbiota. J Pharm Biomed Anal 2024; 245:116151. [PMID: 38652940 DOI: 10.1016/j.jpba.2024.116151] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2024] [Revised: 04/10/2024] [Accepted: 04/14/2024] [Indexed: 04/25/2024]
Abstract
Herba Epimedii, known for its rich array of bioactive ingredients and widespread use in ethnopharmacological practices, still lacks a comprehensive understanding of its gastrointestinal biotransformation. In this study, we qualitatively explored the dynamic changes in Epimedium sagittatum components during in vitro simulated digestions, with a quantitative focus on its five major flavonoids. Notably, significant metabolism of E. sagittatum constituents occurred in the simulated small intestinal fluid and colonic fermentation stages, yielding various low molecular weight metabolites. Flavonoids like kaempferol glycosides were fully metabolized in the simulated intestinal fluid, while hyperoside digestion occurred during simulated colon digestion. Colonic fermentation led to the production of two known bioactive isoflavones, genistein, and daidzein. The content and bioaccessibility of the five major epimedium flavonoids-icariin, epimedin A, epimedin B, epimedin C, and baohuoside I-significantly increased after intestinal digestion. During colon fermentation, these components gradually decreased but remained incompletely metabolized after 72 h. Faecal samples after E. sagittatum fermentation exhibited shift towards dominance by Lactobacillus (Firmicutes), Bifidobacterium (Actinobacteria), Streptococcus (Firmicutes), and Dialister (Firmicutes). These findings enhance our comprehension of diverse stages of Herba Epimedii constituents in the gut, suggesting that the primary constituents become bioaccessible in the colon, where new bioactive compounds may emerge.
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Affiliation(s)
- Ben Li
- Chinese-German Joint Laboratory for Natural Product Research, College of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, Shaanxi, China; College of Medicine, Shaanxi University of International Trade & Commerce, Xian, China
| | - Tian Xiang
- Chinese-German Joint Laboratory for Natural Product Research, College of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, Shaanxi, China
| | - Murtala Bindawa Isah
- Chinese-German Joint Laboratory for Natural Product Research, College of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, Shaanxi, China; Department of Biochemistry, Faculty of Natural and Applied Sciences, UmaruMusa Yar'adua University Katsina, P.M.B. 2218, Katsina 820102, Nigeria
| | - Chen Chen
- Chinese-German Joint Laboratory for Natural Product Research, College of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, Shaanxi, China
| | - Xiaoying Zhang
- Chinese-German Joint Laboratory for Natural Product Research, College of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, Shaanxi, China; Centre of Molecular and Environmental Biology (CBMA), Department of Biology, University of Minho, Campus de Gualtar, Braga 4710-057, Portugal; Department of Biomedical Sciences, Ontario Veterinary College, University of Guelph, Guelph, ON, Canada.
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11
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Pan Y, Liu Y, Zhao J, Cui L, Li X, Liu L, Kouame KJEP, Wang Z, Tan X, Jiang Y, Gao C. Simulated in vitro infant digestion and lipidomic analysis to explore how the milk fat globule membrane modulates fat digestion. Food Chem 2024; 447:139008. [PMID: 38513488 DOI: 10.1016/j.foodchem.2024.139008] [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: 12/19/2023] [Revised: 03/04/2024] [Accepted: 03/09/2024] [Indexed: 03/23/2024]
Abstract
We hypothesized that the addition of milk fat globule membranes (MFGMs) to infant formula would improve its lipolysis, making it more similar to human milk (HM) and superior to commercial infant formula (CIF) in fat digestion. Therefore, we prepared two model infant formulas (MIFs) by adding MFGMs to dairy ingredients in different ways and compared their fat digestion behavior with those of HM and CIF. MFGMs were added alone (MIF1) and with other milk-based materials (MIF2) before homogenization. The addition of MFGMs reduced the flocculation of lipids and proteins in the gastric phase and promoted lipolysis in the intestine phase. The amount of free fatty acids released followed the order of HM > MIF1 > CIF ≥ MIF2. After digestion, the number of different glyceride species between each sample and HM reached 64 (MIF1), 73 (MIF2), 67 (CIF1), and 72 (CIF2). In conclusion, the fat digestion of MIF1 had the highest similarity with HM.
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Affiliation(s)
- Yue Pan
- Food College, Northeast Agricultural University, No.600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China
| | - Yibo Liu
- Food College, Northeast Agricultural University, No.600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China
| | - Jiayi Zhao
- Food College, Northeast Agricultural University, No.600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China
| | - Liqin Cui
- Heilongjiang Beingmate Dairy Co., Ltd., 151400 Suihua, China
| | - Xiaodong Li
- Food College, Northeast Agricultural University, No.600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China.
| | - Lu Liu
- Food College, Northeast Agricultural University, No.600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China.
| | - Kouadio Jean Eric-Parfait Kouame
- Food College, Northeast Agricultural University, No.600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China
| | - Zhong Wang
- Food College, Northeast Agricultural University, No.600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China
| | - Xin Tan
- Food College, Northeast Agricultural University, No.600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China
| | - Yanxi Jiang
- Beingmate Group Co., Ltd., 311113 Hangzhou, China
| | - Chao Gao
- Heilongjiang Beingmate Dairy Co., Ltd., 151400 Suihua, China
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12
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Hou J, Tan G, Wei A, Gao S, Zhang H, Zhang W, Liu Y, Zhao R, Ma Y. Carboxymethylcellulose-induced depletion attraction to stabilize high internal phase Pickering emulsions for the elderly: 3D printing and β-carotene delivery. Food Chem 2024; 447:139028. [PMID: 38513483 DOI: 10.1016/j.foodchem.2024.139028] [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: 12/07/2023] [Revised: 02/29/2024] [Accepted: 03/10/2024] [Indexed: 03/23/2024]
Abstract
In this study, a carboxymethylcellulose (CMC) induced depletion attraction was developed to stabilize high internal phase Pickering emulsions (HIPPEs) as age-friendly 3D printing inks. The results demonstrated that depletion force induced the adsorption of yolk particles at the droplet interface and the formation of osmotic droplet clusters, thereby increasing the stability of HIPPEs. In addition, the rheological properties and nutrient delivery properties of HIPPEs could be adjusted by the mass ratio of yolk/CMC. The HIPPEs stabilized at yolk/CMC mass ratio 20:7.5 showed optimal printability, viscoelastic, structural recovery, and swallowability. HIPPEs have been applied to 3D printing, International Dysphagia Dietary Standardization Initiative (IDDSI) test, and in vitro digestive simulation in the elderly, indicating their attractive appearance, safe swallowability, and enhanced bioaccessibility of β-carotene. Our work provides new ideas for developing age-friendly foods with plasticity and nutrient delivery capacity by depletion attraction stabilizing HIPPEs.
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Affiliation(s)
- Jingjie Hou
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Guixin Tan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Afeng Wei
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Shan Gao
- Heilongjiang Green Food Scientific Research Institute, Harbin, Heilongjiang 150030, China
| | - Huajiang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Wentao Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Yujia Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Rui Zhao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yunze Ma
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
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13
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Wang J, Zhang C, Wen Y, Zhang Y, Zhu S, Liu X. Investigating the antibacterial mode of Limosilactobacillus reuteri LR08 regulated by soybean proteins and peptides. Food Chem 2024; 446:138780. [PMID: 38402764 DOI: 10.1016/j.foodchem.2024.138780] [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: 05/03/2023] [Revised: 01/18/2024] [Accepted: 02/15/2024] [Indexed: 02/27/2024]
Abstract
Soybean proteins (pro) and soybean peptides (pep) are beneficial to the growth and metabolism of Limosilactobacillus reuteri (L. reuteri). However, whether they could assist L. reuteri in inhibiting intestinal pathogens and the inhibition mode of them is still unclear. In this study, a co-culture experiment of L. reuteri LR08 with Escherichia coli JCM 1649 (E. coli) was performed. It showed that pro and pep could still favour the growth of L. reuteri over E. coli under their competition. The inhibition zone experiment showed the digested soybean proteins (dpro) could improve its antibacterial activity by increasing the secretion of organic acids from L. reuteri. Furthermore, digested soybean peptides (dpep) could enhance nitrogen utilization capacity of L. reuteri over E. coli. These results explained the patterns of dpro and dpep assisting L. reuteri in inhibiting the growth of E. coli by regulating its organic acid secretion and the ability of nitrogen utilization.
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Affiliation(s)
- Jingyi Wang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, China
| | - Chi Zhang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, China.
| | - Yanchao Wen
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, China
| | - Yinxiao Zhang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, China
| | - Shuya Zhu
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, China
| | - Xinqi Liu
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, China.
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14
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Comunian TA, Freitas D, Drouin G, Maudhuit A, Roelens G, Poncelet D, Drusch S, Brodkorb A. Microencapsulation of flaxseed oil in pea protein-gum arabic complex coacervates delays lipid digestion in liquid yoghurt. Food Res Int 2024; 187:114307. [PMID: 38763624 DOI: 10.1016/j.foodres.2024.114307] [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: 12/03/2023] [Revised: 03/16/2024] [Accepted: 04/16/2024] [Indexed: 05/21/2024]
Abstract
Flaxseed oil coacervates were produced by complex coacervation using soluble pea protein and gum arabic as shell materials, followed by either spray or electrostatic spray drying and their incorporation to yoghurt. Three yoghurt formulations were prepared: yoghurt with spray-dried microcapsules (Y-SD); with electrospray-dried microcapsules (Y-ES); with the encapsulation ingredients added in free form (Y). The standardised semi-dynamicin vitrodigestion method (INFOGEST) was employed to study the food digestion. The structure was analysed by confocal laser scanning microscopy and particle size distribution. Protein and lipid digestion were monitored by cumulated protein/free NH2 release and cumulated free fatty acids release, respectively. Stable microcapsules were observed during gastric digestion, but there was no significant difference in protein release/hydrolysis among samples until 55 min of gastric digestion. Formulation Y showed less protein release after 74 min (40.46 %) due to the free SPP being available and positively charged at pH 2-4, resulting in interactions with other constituents of the yoghurt, which delayed its release/hydrolysis. The total release of protein and free NH2 by the end of intestinal digestions ranged between 46.56-61.15 % and 0.83-1.57 µmol/g protein, respectively. A higher release of free fatty acids from formulation Y occurred at the end of intestinal digestion, implying that coacervates promoted the delayed release of encapsulated oil. In summary, incorporating protein-polysaccharides-based coacervates in yoghurt enabled the delay of the digestion of encapsulated lipids but accelerated the digestion of protein, suggesting a promising approach for various food applications.
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Affiliation(s)
- Talita A Comunian
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, P25YN63, Ireland
| | - Daniela Freitas
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, P25YN63, Ireland
| | - Gaetan Drouin
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, P25YN63, Ireland
| | - Audrey Maudhuit
- Fluid Air Europe, Division of Spraying Systems Co., Treillieres, France
| | | | | | - Stephan Drusch
- Department of Food Technology and Food Material Science, Technische Universität Berlin, Königin-Luise-Straße 22, 14195 Berlin, Germany
| | - André Brodkorb
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, P25YN63, Ireland.
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15
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Vardanega R, Lüdtke FL, Loureiro L, Toledo Hijo AAC, Martins JT, Pinheiro AC, Vicente AA. Enhancing cannabidiol bioaccessibility using ionic liquid as emulsifier to produce nanosystems: Characterization of structures, cytotoxicity assessment, and in vitro digestion. Food Res Int 2024; 188:114498. [PMID: 38823878 DOI: 10.1016/j.foodres.2024.114498] [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: 12/22/2023] [Revised: 05/03/2024] [Accepted: 05/07/2024] [Indexed: 06/03/2024]
Abstract
The emulsifying potential of a biocompatible ionic liquid (IL) to produce lipid-based nanosystems developed to enhance the bioaccessibility of cannabidiol (CBD) was investigated. The IL (cholinium oleate) was evaluated at concentrations of 1 % and 2 % to produce nanoemulsions (NE-IL) and nanostructured lipid carriers (NLC-IL) loaded with CBD. The IL concentration of 1 % demonstrated to be sufficient to produce both NE-IL and NLC-IL with excellent stability properties, entrapment efficiency superior to 99 %, and CBD retention rate of 100 % during the storage period evaluated (i.e. 28 days at 25 °C). The in vitro digestion evaluation demonstrated that the NLC-IL provided a higher stability to the CBD, while the NE-IL improved the CBD bioaccessibility, which was mainly related to the composition of the lipid matrices used to obtain each nanosystem. Finally, it was observed that the CBD cytotoxicity was reduced when the compound was entrapped into both nanosystems.
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Affiliation(s)
- Renata Vardanega
- Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; LABBELS - Associate Laboratory, Guimarães, Portugal.
| | - Fernanda L Lüdtke
- Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; LABBELS - Associate Laboratory, Guimarães, Portugal
| | - Luís Loureiro
- Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; LABBELS - Associate Laboratory, Guimarães, Portugal
| | - Ariel A C Toledo Hijo
- Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; LABBELS - Associate Laboratory, Guimarães, Portugal; School of Food Engineering, University of Campinas, R. Monteiro Lobato, 80, 13083-862 Campinas, Brazil
| | - Joana T Martins
- Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; LABBELS - Associate Laboratory, Guimarães, Portugal
| | - Ana C Pinheiro
- Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; LABBELS - Associate Laboratory, Guimarães, Portugal
| | - António A Vicente
- Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; LABBELS - Associate Laboratory, Guimarães, Portugal
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16
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Wei L, Wong D, Jeoh T, Marco ML. Intestinal delivery of encapsulated bacteriocin peptides in cross-linked alginate microcapsules. Food Res Int 2024; 188:114473. [PMID: 38823837 DOI: 10.1016/j.foodres.2024.114473] [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: 10/28/2023] [Revised: 01/25/2024] [Accepted: 05/07/2024] [Indexed: 06/03/2024]
Abstract
Oral delivery of larger bioactive peptides (>20 amino acids) to the small intestine remains a challenge due to their sensitivity to proteolytic degradation and chemical denaturation during gastrointestinal transit. In this study, we investigated the capacity of crosslinked alginate microcapsules (CLAMs) formed by spray drying to protect Plantaricin EF (PlnEF) (C-EF) in gastric conditions and to dissolve and release PlnEF in the small intestine. PlnEF is an unmodified, two-peptide (PlnE: 33 amino acids; PlnF: 34 amino acids) bacteriocin produced by Lactiplantibacillus plantarum with antimicrobial and gut barrier protective properties. After 2 h incubation in simulated gastric fluid (SGF) (pH 1.5), 43.39 % ± 8.27 % intact PlnEF was liberated from the CLAMs encapsulates, as determined by an antimicrobial activity assay. Transfer of the undissolved fraction to simulated intestinal fluid (SIF) (pH 7) for another 2 h incubation resulted in an additional release of 16.13 % ± 4.33 %. No active PlnEF was found during SGF or sequential SIF incubations when pepsin (2,000 U/ml) was added to the SGF. To test PlnEF release in C-EF contained in a food matrix, C-EF was mixed in peanut butter (PB) (0.15 g C-EF in 1.5 g PB). A total of 12.52 % ± 9.09 % active PlnEF was detected after incubation of PB + C-EF in SGF without pepsin, whereas no activity was found when pepsin was included. Transfer of the remaining PB + C-EF fractions to SIF yielded the recovery of 46.67 % ± 13.09 % and 39.42 % ± 11.53 % active PlnEF in the SIF following exposure to SGF and to SGF with pepsin, respectively. Upon accounting for the undissolved fraction after SIF incubation, PlnEF was fully protected in the CLAMs-PB mixture and there was not a significant reduction in active PlnEF when pepsin was present. These results show that CLAMs alone do not guard PlnEF bacteriocin peptides from gastric conditions, however, mixing them in PB protected against proteolysis and improved intestinal release.
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Affiliation(s)
- Lei Wei
- Department of Food Science and Technology, University of California, Davis, USA
| | - Dana Wong
- Department of Biological and Agricultural Engineering, University of California, Davis, USA
| | - Tina Jeoh
- Department of Biological and Agricultural Engineering, University of California, Davis, USA
| | - Maria L Marco
- Department of Food Science and Technology, University of California, Davis, USA.
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17
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Park M, Lee HB, Kim HR, Kang MC, Jeong D, Choi HD, Hong JS, Park HY. Resistant starch-enriched brown rice exhibits prebiotic properties and enhances gut health in obese mice. Food Res Int 2024; 187:114417. [PMID: 38763667 DOI: 10.1016/j.foodres.2024.114417] [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: 03/05/2024] [Revised: 04/20/2024] [Accepted: 04/22/2024] [Indexed: 05/21/2024]
Abstract
Resistant starch serves as a prebiotic in the large intestine, aiding in the maintenance of a healthy intestinal environment and mitigating associated chronic illnesses. This study aimed to investigate the impact of resistant starch-enriched brown rice (RBR) on intestinal health and functionality. We assessed changes in resistant starch concentration, structural alterations, and branch chain length distribution throughout the digestion process using an in vitro model. The efficacy of RBR in the intestinal environment was evaluated through analyses of its prebiotic potential, effects on intestinal microbiota, and intestinal function-related proteins in obese animals fed a high-fat diet. RBR exhibited a higher yield of insoluble fraction in both the small and large intestines compared to white and brown rice. The total digestible starch content decreased, while the resistant starch content significantly increased during in vitro digestion. Furthermore, RBR notably enhanced the growth of four probiotic strains compared to white and brown rice, displaying higher proliferation activity than the positive control, FOS. Notably, consumption of RBR by high-fat diet-induced obese mice suppressed colon shortening, increased Bifidobacteria growth, and improved intestinal permeability. These findings underscore the potential prebiotic and gut health-promoting attributes of RBR, offering insights for the development of functional foods aimed at preventing gastrointestinal diseases.
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Affiliation(s)
- Miri Park
- Food Functionality Research Division, Korea Food Research Institute, Wanju-gun 55365, Republic of Korea
| | - Hye-Bin Lee
- Food Functionality Research Division, Korea Food Research Institute, Wanju-gun 55365, Republic of Korea
| | - Ha Ram Kim
- Food Convergence Research Division, Korea Food Research Institute, Wanju-gun 55365, Republic of Korea
| | - Min-Cheol Kang
- Food Convergence Research Division, Korea Food Research Institute, Wanju-gun 55365, Republic of Korea
| | - Duyun Jeong
- Department of Food and Food Service Industry, Kyungpook National University, Sangju 37224, Republic of Korea
| | - Hee-Don Choi
- Food Convergence Research Division, Korea Food Research Institute, Wanju-gun 55365, Republic of Korea
| | - Jung Sun Hong
- Food Convergence Research Division, Korea Food Research Institute, Wanju-gun 55365, Republic of Korea
| | - Ho-Young Park
- Food Functionality Research Division, Korea Food Research Institute, Wanju-gun 55365, Republic of Korea; Department of Food Biotechnology, University of Science and Technology, Daejeon 34113, Republic of Korea.
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18
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Vancoillie F, Verkempinck SHE, Sluys L, De Mazière S, Van Poucke C, Hendrickx ME, Van Loey AM, Grauwet T. Stability and bioaccessibility of micronutrients and phytochemicals present in processed leek and Brussels sprouts during static in vitro digestion. Food Chem 2024; 445:138644. [PMID: 38354638 DOI: 10.1016/j.foodchem.2024.138644] [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: 10/25/2023] [Revised: 01/15/2024] [Accepted: 01/29/2024] [Indexed: 02/16/2024]
Abstract
Vegetables are frequently processed before consumption. However, vegetable functionalization continues beyond ingestion as the human digestive tract exposes vegetable products to various conditions (e.g. elevated temperature, pH alterations, enzymes, electrolytes, mechanical disintegration) which can affect the stability of micronutrients and phytochemicals. Besides the extent to which these compounds withstand the challenges posed by digestive conditions, it is equally important to consider their accessibility for potential absorption by the body. Therefore, this study investigated the impact of static in vitro digestion on the stability (i.e. concentration) and bioaccessibility of vitamin C, vitamin K1, glucosinolates, S-alk(en)yl-l-cysteine sulfoxides (ACSOs) and carotenoids in Brussels sprouts (Brassica oleracea var. gemmifera) and leek (Allium ampeloprasum var. porrum). Water-soluble compounds, glucosinolates and ACSOs, remained stable during digestion while vitamin C decreased by >48%. However, all water-soluble compounds were completely bioaccessible. Lipid-soluble compounds were also stable during digestion but were only bioaccessible for 26-81%.
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Affiliation(s)
- Flore Vancoillie
- KU Leuven Department of Microbial and Molecular Systems, Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium.
| | - Sarah H E Verkempinck
- KU Leuven Department of Microbial and Molecular Systems, Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium
| | - Lili Sluys
- KU Leuven Department of Microbial and Molecular Systems, Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium
| | - Sarah De Mazière
- KU Leuven Department of Microbial and Molecular Systems, Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium
| | - Christof Van Poucke
- Flanders Research Institute for Agriculture, Fisheries and Food, Technology and Food Science Unit, Brusselsesteenweg 370, 9090 Melle, Belgium
| | - Marc E Hendrickx
- KU Leuven Department of Microbial and Molecular Systems, Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium
| | - Ann M Van Loey
- KU Leuven Department of Microbial and Molecular Systems, Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium
| | - Tara Grauwet
- KU Leuven Department of Microbial and Molecular Systems, Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium.
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19
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Guevara-Zambrano JM, Chowdhury P, Wouters AGB, Verkempinck SHE. Solubility, (micro)structure, and in vitro digestion of pea protein dispersions as affected by high pressure homogenization and environmental conditions. Food Res Int 2024; 188:114434. [PMID: 38823828 DOI: 10.1016/j.foodres.2024.114434] [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: 12/14/2023] [Revised: 04/22/2024] [Accepted: 04/24/2024] [Indexed: 06/03/2024]
Abstract
In this work, dispersions were prepared with commercial pea protein isolate (PPI) and subjected to different (i) high pressure homogenization (HPH) intensities (0 - 200 MPa) (room temperature, pH 7) or (ii) environmental conditions (60 °C, pH 7 or pH 12) to generate dispersions with distinct protein molecular and microstructural characteristics, impacting protein solubility. Besides, protein digestion was analyzed following the static INFOGEST in vitro digestion protocol. Generally, increasing pressure of the homogenization treatment was linked with decreasing particle sizes and enhanced protein digestion. More specifically, the dispersion that did not undergo HPH (0 MPa) as well as the dispersion treated at 60 °C, pH 7, had highly similar microstructures, consisting of large irregular particles (10 - 500 µm) with shell-like structures, and exhibited low solubility (around 15 % and 28 %, respectively), which resulted in limited proteolysis (35 % and 42 %, respectively). In contrast, the dispersion subjected to HPH at 100 MPa and the dispersion treated at 60 °C, pH 12 also had similar microstructures with small and homogeneous particles (<1 µm), and exhibited relatively good solubility (54 % and 31 %, respectively), which led to enhanced protein digestion levels (87 % and 74 %, respectively). This study highlights the potential of food processing on macronutrient (micro)structure and further gastrointestinal stability and functionality.
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Affiliation(s)
- J M Guevara-Zambrano
- Laboratory of Food Technology, Department of Microbial and Molecular Systems, KU Leuven, Kasteelpark Arenberg 22, PB 2457, 3001 Leuven, Belgium
| | - P Chowdhury
- Laboratory of Food Technology, Department of Microbial and Molecular Systems, KU Leuven, Kasteelpark Arenberg 22, PB 2457, 3001 Leuven, Belgium
| | - A G B Wouters
- Laboratory of Food chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems, KU Leuven, Kasteelpark Arenberg 23, PB 2457, 3001 Leuven, Belgium.
| | - S H E Verkempinck
- Laboratory of Food Technology, Department of Microbial and Molecular Systems, KU Leuven, Kasteelpark Arenberg 22, PB 2457, 3001 Leuven, Belgium.
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20
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Kłosowska K, Del Castillo-Santaella T, Maldonado-Valderrama J, Macierzanka A. The bile salt/phospholipid ratio determines the extent of in vitro intestinal lipolysis of triglycerides: Interfacial and emulsion studies. Food Res Int 2024; 187:114421. [PMID: 38763671 DOI: 10.1016/j.foodres.2024.114421] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2024] [Revised: 04/19/2024] [Accepted: 04/22/2024] [Indexed: 05/21/2024]
Abstract
This study focused on the protein-stabilised triglyceride (TG)/water interfaces and oil-in-water emulsions, and explored the influence of varying molar ratios of bile salts (BSs) and phospholipids (PLs) on the intestinal lipolysis of TGs. The presence of these two major groups of biosurfactants delivered with human bile to the physiological environment of intestinal digestion was replicated in our experiments by using mixtures of individual BSs and PLs under in vitro small intestinal lipolysis conditions. Conducted initially, retrospective analysis of available scientific literature revealed that an average molar ratio of 9:4 for BSs to PLs (BS/PL) can be considered physiological in the postprandial adult human small intestine. Our experimental data showed that combining BSs and PLs synergistically enhanced interfacial activity, substantially reducing oil-water interfacial tension (IFT) during interfacial lipolysis experiments with pancreatic lipase, especially at the BS/PL-9:4 ratio. Other BS/PL molar proportions (BS/PL-6.5:6.5 and BS/PL-4:9) and an equimolar amount of BSs (BS-13) followed in IFT reduction efficiency, while using PLs alone as biosurfactants was the least efficient. In the following emulsion lipolysis experiments, BS/PL-9:4 outperformed other BS/PL mixtures in terms of enhancing the TG digestion extent. The degree of TG conversion and the desorption efficiency of interfacial material post-lipolysis correlated directly with the BS/PL ratio, decreasing as the PL proportion increased. In conclusion, this study highlights the crucial role of biliary PLs, alongside BSs, in replicating the physiological function of bile in intestinal lipolysis of emulsified TGs. Our results showed different contributions of PLs and BSs to lipolysis, strongly suggesting that any future in vitro studies aiming to simulate the human digestion conditions should take into account the impact of biliary PLs - not just BSs - to accurately mimic the physiological role of bile in intestinal lipolysis. This is particularly crucial given the fact that existing in vitro digestion protocols typically focus solely on applying specific concentrations and/or compositions of BSs to simulate the action of human bile during intestinal digestion, while overlooking the presence and concentration of biliary PLs under physiological gut conditions.
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Affiliation(s)
- Katarzyna Kłosowska
- Department of Colloid and Lipid Science, Faculty of Chemistry, Gdańsk University of Technology, Narutowicza 11/12, 80-233 Gdańsk, Poland.
| | - Teresa Del Castillo-Santaella
- Department of Physical Chemistry, University of Granada, Faculty of Pharmacy, Campus de Cartuja s/n, 18071 Granada, Spain.
| | - Julia Maldonado-Valderrama
- Department of Applied Physics, University of Granada, Faculty of Sciences, Campus de Fuentenueva s/n, 18071 Granada, Spain.
| | - Adam Macierzanka
- Department of Colloid and Lipid Science, Faculty of Chemistry, Gdańsk University of Technology, Narutowicza 11/12, 80-233 Gdańsk, Poland.
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21
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Zhou L, Bian H, Zhang N, Qian W. Real-time tracking of the adsorption of bovine serum albumin on lipid layer and its effect on lipolysis by optical interferometry. Food Chem 2024; 444:138581. [PMID: 38309074 DOI: 10.1016/j.foodchem.2024.138581] [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] [Revised: 01/22/2024] [Accepted: 01/24/2024] [Indexed: 02/05/2024]
Abstract
The model proteins bovine serum albumin (BSA) and lipid layer were used to study the effect of proteins on lipolysis. A lipid layer with an interference effect was constructed by loading the triolein into the silica colloidal crystal (SCC) film. The ordered porous layer interferometry (OPLI) system was used to track the changes in lipid layer mass caused by lipase hydrolysis to achieve real-time lipolysis detection. The real-time tracking of the adsorption of BSA on the lipid layer by converting the migration of interference fringes caused by the change of the lipid layer into the optical thickness change (ΔOT). The effect of BSA on the early and late stages of lipolysis was studied, and lipases containing 5 mg/mL BSA degraded the lipid layer 3.4 times faster than lipases containing 0.1 mg/mL BSA in the later stages. This study deepens the understanding of protein-lipid interactions in complex digestive environments.
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Affiliation(s)
- Lele Zhou
- School of Pharmacy, Binzhou Medical University, Yantai 264003, China.
| | - Haixin Bian
- School of Pharmacy, Binzhou Medical University, Yantai 264003, China
| | - Na Zhang
- School of Pharmacy, Binzhou Medical University, Yantai 264003, China
| | - Weiping Qian
- State Key Laboratory of Digital Medical Engineering, School of Biological Science and Medical Engineering, Southeast University, Nanjing 210096, China.
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22
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Păucean A, Șerban LR, Chiș MS, Mureșan V, Pușcaș A, Man SM, Pop CR, Socaci SA, Igual M, Ranga F, Alexa E, Berbecea A, Pop A. Nutritional composition, in vitro carbohydrates digestibility, textural and sensory characteristics of bread as affected by ancient wheat flour type and sourdough fermentation time. Food Chem X 2024; 22:101298. [PMID: 38586221 PMCID: PMC10997827 DOI: 10.1016/j.fochx.2024.101298] [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: 11/17/2023] [Revised: 02/29/2024] [Accepted: 03/14/2024] [Indexed: 04/09/2024] Open
Abstract
This study aimed to investigate the effect of ancient wheat flour type and sourdough fermentation time on the nutritional, textural and sensorial properties of fiber-rich sourdough bread. The proximate composition, minerals, carbohydrates, organic acids, volatiles, total phenolic content, simulated gastrointestinal digestion, textural and sensorial characteristics were investigated. Bread's minerals, total phenolics, cellulose contents and radical scavenging activity variations clearly indicates an increasing trend with sourdoughs fermentation time. Compared to maltose and glucose, fructose was predominant in all bread samples. Sourdough fermentation time and wheat type had non-significant influence on fructose content from digested fraction. Excepting emmer bread, fermentation time increased in vitro digestibility values for tested samples. The crumb textural parameters (hardness, gumminess, chewiness, cohesiveness and springiness index) were positively influenced by fermentation time. The specific clustering of the analysed characteristics distinguished emmer bread from other samples in terms of volatile compounds, textural and overall acceptability, being preferred by panellists.
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Affiliation(s)
- Adriana Păucean
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Larisa-Rebeca Șerban
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Maria Simona Chiș
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Vlad Mureșan
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Andreea Pușcaș
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Simona Maria Man
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Carmen Rodica Pop
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Sonia Ancuța Socaci
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Marta Igual
- Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain
| | - Floricuța Ranga
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Ersilia Alexa
- Department of Food Control, Faculty of Agro-Food Technologies, University of Life Sciences “King Michael I of Romania”, 119 Aradului Avenue, 300641 Timișoara, Romania
| | - Adina Berbecea
- Department of Soil Sciences, Faculty of Agriculture, University of Life Sciences “King Michael I of Romania”,119 Aradului Avenue, 300641 Timișoara, Romania
| | - Anamaria Pop
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
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23
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Pagliari S, Domínguez‐Rodríguez G, Cifuentes A, Ibáñez E, Labra M, Campone L. Pressurized liquid extraction of glucosinolates from Camelina sativa (L.) Crantz by-products: Process optimization and biological activities of green extract. Food Chem X 2024; 22:101324. [PMID: 38590634 PMCID: PMC10999800 DOI: 10.1016/j.fochx.2024.101324] [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: 02/13/2024] [Revised: 03/13/2024] [Accepted: 03/19/2024] [Indexed: 04/10/2024] Open
Abstract
The cultivation of Camelina sativa (L.) Crantz is rapidly increasing due to oil production resulting in a substantial volume of by-products, which still have an interesting composition in secondary metabolites, especially glucosinolates. Therefore, a green extraction procedure of glucosinolates by Pressurised Liquid Extraction was developed and optimized using a chemometric approach. Furthermore, the glucosinolates were purified by solid phase extraction, and a preliminary study on bioaccessibility and bioavailability study was carried out to evaluate the resistance of the glucosinolates to the digestive process. The application of pressurised liquid extraction to the recovery of glucosinolates from camelina sativa by-product, is a green, automatic, and rapid method, representing a valid alternative to conventional extraction method to obtain ingredients for food industries.
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Affiliation(s)
- Stefania Pagliari
- Department of Biotechnology and Biosciences, University of Milano-Bicocca, Milan, Italy
| | - Gloria Domínguez‐Rodríguez
- Foodomics Laboratory, Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Nicolás Cabrera 9, Campus de Cantoblanco, 28049 Madrid, Spain
| | - Alejandro Cifuentes
- Foodomics Laboratory, Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Nicolás Cabrera 9, Campus de Cantoblanco, 28049 Madrid, Spain
| | - Elena Ibáñez
- Foodomics Laboratory, Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Nicolás Cabrera 9, Campus de Cantoblanco, 28049 Madrid, Spain
| | - Massimo Labra
- Department of Biotechnology and Biosciences, University of Milano-Bicocca, Milan, Italy
- NBFC, National Biodiversity Future Center, 90133 Palermo, Italy
| | - Luca Campone
- Department of Biotechnology and Biosciences, University of Milano-Bicocca, Milan, Italy
- NBFC, National Biodiversity Future Center, 90133 Palermo, Italy
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Morote L, Martínez Fajardo C, Parreño E, López Jiménez AJ, Santiago A, Ahrazem O, Rubio-Moraga Á, Gómez-Gómez L. Evaluation of Verbascum flower extracts as a natural source of pigments with potential health benefits. Food Funct 2024; 15:5921-5928. [PMID: 38738496 DOI: 10.1039/d4fo00075g] [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: 05/14/2024]
Abstract
Crocins are bioactive glucosylated apocarotenoids that confer a yellow pigmentation. In addition to their coloring ability, crocins offer potential health benefits because of their antioxidant and anti-inflammatory properties. These compounds are present in the flowers and fruits of a few plant species, including saffron, gardenia, Buddleja and Verbascum species. Saffron extracts have been used for the formulation of functional foods. However, there is no evidence of the use of the other plants producing crocins in the food industry. This study evaluated the effect of the addition of ground dry flowers of two Verbascum species, with antioxidant activity, as well as dry fruit powder, from a recently engineered tomato plant producing fruits that accumulate high levels of crocins, as functional ingredients during the processing of rice, wheat cous-cous and maize noodles, providing a yellow pigmentation. Correlation analyses revealed that the increased antioxidant activity in the three food matrices was due to the presence of crocins, which showed no toxicity. Furthermore, in vitro digestion showed that crocins were more bioaccessible from rice than from cous-cous or maize noodles, inferring the importance of the food matrix in bio accessibility. The obtained results showed the commercial potential of Verbascum's flowers, as a source of crocins, natural pigments with antioxidant activities.
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Affiliation(s)
- Lucía Morote
- Instituto Botánico, Departamento de Ciencia y Tecnología Agroforestal y Genética, Universidad de Castilla-La Mancha, Campus Universitario s/n, 02071 Albacete, Spain.
| | - Cristian Martínez Fajardo
- Instituto Botánico, Departamento de Ciencia y Tecnología Agroforestal y Genética, Universidad de Castilla-La Mancha, Campus Universitario s/n, 02071 Albacete, Spain.
| | - Eduardo Parreño
- Instituto Botánico, Departamento de Ciencia y Tecnología Agroforestal y Genética, Universidad de Castilla-La Mancha, Campus Universitario s/n, 02071 Albacete, Spain.
| | - Alberto José López Jiménez
- Instituto Botánico, Departamento de Ciencia y Tecnología Agroforestal y Genética, Universidad de Castilla-La Mancha, Campus Universitario s/n, 02071 Albacete, Spain.
- Escuela Técnica Superior de Ingenieros Agrónomos y de Montes y Biotecnología, Departamento de Ciencia y Tecnología Agroforestal y Genética, Universidad de Castilla-La Mancha, Campus Universitario s/n, 02071 Albacete, Spain
| | - Alejandro Santiago
- Jardín Botánico de Castilla-La Mancha, Av. de la Mancha s/n, 02006 Albacete, Spain
| | - Oussama Ahrazem
- Instituto Botánico, Departamento de Ciencia y Tecnología Agroforestal y Genética, Universidad de Castilla-La Mancha, Campus Universitario s/n, 02071 Albacete, Spain.
- Escuela Técnica Superior de Ingenieros Agrónomos y de Montes y Biotecnología, Departamento de Ciencia y Tecnología Agroforestal y Genética, Universidad de Castilla-La Mancha, Campus Universitario s/n, 02071 Albacete, Spain
| | - Ángela Rubio-Moraga
- Instituto Botánico, Departamento de Ciencia y Tecnología Agroforestal y Genética, Universidad de Castilla-La Mancha, Campus Universitario s/n, 02071 Albacete, Spain.
- Escuela Técnica Superior de Ingenieros Agrónomos y de Montes y Biotecnología, Departamento de Ciencia y Tecnología Agroforestal y Genética, Universidad de Castilla-La Mancha, Campus Universitario s/n, 02071 Albacete, Spain
| | - Lourdes Gómez-Gómez
- Instituto Botánico, Departamento de Ciencia y Tecnología Agroforestal y Genética, Universidad de Castilla-La Mancha, Campus Universitario s/n, 02071 Albacete, Spain.
- Facultad de Farmacia, Universidad de Castilla-La Mancha, Campus Universitario s/n, 02071 Albacete, Spain
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25
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de Assis BBT, Pimentel TC, Vidal H, Dos Santos Lima M, de Sousa Galvão M, Madruga MS, Noronha MF, Cabral L, Magnani M. Mangaba pulp fermented with Lacticaseibacillus casei 01 has improved chemical, technological, and sensory properties and positively impacts the colonic microbiota of vegan adults. Food Res Int 2024; 186:114403. [PMID: 38729705 DOI: 10.1016/j.foodres.2024.114403] [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: 12/30/2023] [Revised: 04/17/2024] [Accepted: 04/20/2024] [Indexed: 05/12/2024]
Abstract
This study aimed to evaluate the functional, technological, and sensory aspects of mangaba (Hancornia speciosa Gomes) fruit pulp fermented with the probiotic Lacticaseibacillus casei 01 (LC1) during refrigerated storage (7 °C, 28 days). The effects of the fermented mangaba pulp on the modulation of the intestinal microbiota of healthy vegan adults were also assessed. Mangaba pulp allowed high viability of LC1 during storage and after simulated gastrointestinal conditions (≥7 log CFU/g). The fermented mangaba pulp showed lower pH and total soluble solids, and higher titratable acidity, and concentrations of lactic, acetic, citric, and propionic acids during storage compared to non-fermented pulp. Also, it presented a higher concentration of bioaccessible phenolics and volatiles, and improved sensory properties (yellow color, brightness, fresh appearance, and typical aroma and flavor). Fermented mangaba pulp added to in vitro cultured colonic microbiota of vegan adults decreased the pH values and concentrations of maltose, glucose, and citric acid while increasing rhamnose and phenolic contents. Fermented mangaba pulp promoted increases in the abundance of Dorea, Romboutsia, Faecalibacterium, Lachnospira, and Lachnospiraceae ND3007 genera and positively impacted the microbial diversity. Findings indicate that mangaba pulp fermented with LC1 has improved chemical composition and functionality, inducing changes in the colonic microbiota of vegan adults associated with potential benefits for human health.
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Affiliation(s)
- Bianca Beatriz Torres de Assis
- Laboratory of Microbial Process in Foods, Department of Food Engineering, Federal University of Paraíba, João Pessoa, Brazil
| | | | - Hubert Vidal
- CarMeN Laboratory, INSERM U1060, INRAE U1397, Université Claude Bernard Lyon-1, Pierre Bénite, France
| | - Marcos Dos Santos Lima
- Department of Food Technology, Federal Institute of Sertão de Pernambuco, Petrolina, Brazil
| | | | - Marta Suely Madruga
- Laboratory of Flavor, Federal University of Paraíba, João Pessoa, Paraíba, Brazil
| | - Melline Fontes Noronha
- Department of Microbiology and Immunology, Stritch School of Medicine, Loyola University Chicago, Maywood, IL, USA
| | - Lucélia Cabral
- Institute of Biological Sciences, University of Brasília-UnB, Brasília, DF, Brazil
| | - Marciane Magnani
- Laboratory of Microbial Process in Foods, Department of Food Engineering, Federal University of Paraíba, João Pessoa, Brazil.
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26
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Rocchetti G, Leni G, Rebecchi A, Dordoni R, Giuberti G, Lucini L. The distinctive effect of different insect powders as meat extenders in beef burgers subjected to cooking and in vitro gastrointestinal digestion. Food Chem 2024; 442:138422. [PMID: 38241998 DOI: 10.1016/j.foodchem.2024.138422] [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: 06/28/2023] [Revised: 12/10/2023] [Accepted: 01/10/2024] [Indexed: 01/21/2024]
Abstract
Mealworm (MWP), migratory locust (LP), and house cricket (CP) are novel foods recently authorized by the European Commission. This work tested their powders as meat extenders at 5% inclusion in beef burgers. Insect powders were abundant in phenolics, recording the highest values in LP (1184.9 μg/g). The sensory analysis highlighted a higher visual and olfactory acceptability for MWP-burgers, followed by CP- and LP-burgers, whereas the texture of cooked burgers remained unaffected. Following pan-cooking, MWP-burgers and control exhibited comparable chemical profiles, while a significant down-accumulation of the heterocyclic amine 2-Amino-3,8-dimethylimidazo[4,5-f]quinoxaline was observed in CP-burgers. In vitro gastrointestinal digestion highlighted metabolomic trends like control for MWP- and LP-burgers. In contrast, a reduced accumulation of lipids and increased content of dipeptides like glutaminylarginine (possibly acting as enzyme modulators) was observed for the CP-burgers.
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Affiliation(s)
- Gabriele Rocchetti
- Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
| | - Giulia Leni
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Annalisa Rebecchi
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Roberta Dordoni
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Gianluca Giuberti
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
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27
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Li Y, Wang W, Deng Y, Gao J, Shi J, Cai L. Antioxidant properties and changes in vitro digestion of the fermented kiwifruit extract prepared by lactic acid bacteria and yeasts. Food Chem 2024; 442:138416. [PMID: 38241988 DOI: 10.1016/j.foodchem.2024.138416] [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: 10/13/2023] [Revised: 01/07/2024] [Accepted: 01/09/2024] [Indexed: 01/21/2024]
Abstract
The health benefits of fermented fruits have attracted consumers' attention. High levels of antioxidant ability in the fermented kiwifruit extract were found at the early stage of fermentation. The co-fermention with Lactobacillus paracasei LG0260 and Kluyveromyces marxianus J2853 showed the highest ABTS radical scavenging ability (ABTS⋅+-SA) and superoxide dismutase (SOD) activity. Also, the typical antioxidant components of SOD activity, vitamin C concentration and total phenol content were highly correlated with ABTS⋅+-SA. Obviously, polyphenols in the fermented kiwifruit extract evolved into monophenols during fermentation. Compared to undigested samples, the activity of ABTS⋅+-SA and reducing power capacity (RP-CA) after the final intestinal digestion decreased and ranged 387.44-531.89 VCμg/mL, 650.95-981.63 VCμg/mL, respectively (P < 0.05). Meanwhile, SOD activity on the 10th day of fermentation were still remained 222.82 U/mL, 206.98 U/mL and 217.23 U/mL, respectively. These results suggested that the fermented kiwifruit extract could exhibit antioxidant activity through tolerance to the digestive environment.
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Affiliation(s)
- Yanhua Li
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Key Laboratory for Food Microbial Technology of Zhejiang Province, 310018 Hangzhou, Zhejiang, China.
| | - Weijun Wang
- Department of Biology and Environment, Jiyang College of Zhejiang A&F University, 311800 Zhuji, Zhejiang, China
| | - Yangyong Deng
- Hangzhou Yaoshengji Food Co., Ltd, 310000 Hangzhou, Zhejiang, China
| | - Junlong Gao
- Hangzhou Yaoshengji Food Co., Ltd, 310000 Hangzhou, Zhejiang, China
| | - Jiayun Shi
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Key Laboratory for Food Microbial Technology of Zhejiang Province, 310018 Hangzhou, Zhejiang, China
| | - Liqin Cai
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Key Laboratory for Food Microbial Technology of Zhejiang Province, 310018 Hangzhou, Zhejiang, China
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28
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Miehle E, Eisner P, Bader-Mittermaier S. Effects of food processing on in vitro glucose release of high methylester pectin-enriched doughs. Food Chem 2024; 442:138331. [PMID: 38271902 DOI: 10.1016/j.foodchem.2023.138331] [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: 06/07/2023] [Revised: 12/18/2023] [Accepted: 12/27/2023] [Indexed: 01/27/2024]
Abstract
The incidence of type 2 diabetes is linked to consuming processed, high-glycemic foods low in dietary fiber. Soluble dietary fibers are known to improve blood glucose tolerance. This study examined the impact of processing on the in vitro glucose release of fiber-rich, high-glycemic foods. The impact of composition and microstructure on in vitro glucose release and starch digestibility was evaluated in doughs - untreated, baked at 180 °C, and extruded at 150 °C and 180 °C - with partial enrichment of high-methylester pectin. Pectin enrichment decreased starch digestibility, altered the food matrix, and doubled in vitro chyme-viscosity resulting in reduced glucose release in baked (180 °C), and extruded (150 °C) products. Baking or extrusion cooking increased starch digestibility - converting slowly into rapidly available starch and free glucose. Additionally, resistant starch levels were enhanced by up to fivefold. The variations in glucose release originated from a complex interplay between starch digestibility, viscosity, and the food matrix.
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Affiliation(s)
- Elisabeth Miehle
- TUM School of Life Sciences, Technical University of Munich (TUM), D-85354 Freising, Germany; Fraunhofer Institute for Process Engineering and Packaging (IVV), D-85354 Freising, Germany.
| | - Peter Eisner
- Fraunhofer Institute for Process Engineering and Packaging (IVV), D-85354 Freising, Germany; ZIEL Institute for Food & Health, Core Facility Human Studies, Technical University of Munich, D-85354 Freising, Germany.
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29
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Lee S, Jo K, Jeong SKC, Jeon H, Choi YS, Jung S. Characterization of peptides released from frozen-then-aged beef after digestion in an in vitro infant gastrointestinal model. Meat Sci 2024; 212:109468. [PMID: 38428150 DOI: 10.1016/j.meatsci.2024.109468] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2024] [Revised: 02/22/2024] [Accepted: 02/25/2024] [Indexed: 03/03/2024]
Abstract
This study investigated whether the freezing-then-aging treatment of beef affects protein digestibility and release of potentially bioactive peptides using an in vitro infant digestion model. After 28 days of storage, aged-only (AO) and frozen-then-aged (FA) beef exhibited higher α-amino group contents in the 10% trichloroacetic acid-soluble fraction compared to day 0 (P < 0.05). Following in vitro digestion in the infant model, FA showed higher contents of α-amino groups and smaller proteins (<3 and 1 kDa) than day 0 and AO (P < 0.05). Relative contributions of myofibrillar, sarcoplasmic, and stromal proteins to the bioactive peptides released from AO and FA differed from those of day 0. In addition, FA exhibited a higher proportion of potential bioactive peptide sequences. Overall, freezing-then-aging treatment can enhance the potential health benefits of beef to be used as a protein source for complementary foods.
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Affiliation(s)
- Seonmin Lee
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Republic of Korea
| | - Kyung Jo
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Republic of Korea
| | - Seul-Ki-Chan Jeong
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Republic of Korea
| | - Hayeon Jeon
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Republic of Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Samooel Jung
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Republic of Korea.
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Costa-Santos AC, Rebellato AP, Luz GM, Pallone JAL. A2 milk: Bioaccessibility of essential minerals and the release of amino groups under static in vitro digestion conditions. Food Res Int 2024; 186:114336. [PMID: 38729713 DOI: 10.1016/j.foodres.2024.114336] [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: 08/26/2023] [Revised: 04/12/2024] [Accepted: 04/16/2024] [Indexed: 05/12/2024]
Abstract
Alternative milk products such as A2 milk are gaining popular stand within consumer market, for their healthy profile and expected greater digestibility characteristics. However, total mineral content and its bioaccessible profile have lacked in studies through the years, even more because of their relevance in public health. The present study aimed to evaluate the mineral profile of commercial A2 bovine milk (AT) and estimate the bioaccessibility of calcium, phosphorus and magnesium using the INFOGEST protocol. Non-A2 samples (NAT) were evaluated for comparison purpose. The determination of Ca, Mg, Na and K was performed by FAAS and total P was quantified by colorimetric method. Total protein content was determined by Kjeldahl method. Free amino acids were quantified by OPA method along the in vitro digestion stages. Total content of Ca, Na and P exhibited equivalent results between samples, although A2 milk showed elevated levels of total Mg and K in the analyzed batches. AT showed protein content equivalent to NAT. In addition, levels of free NH2 were observed 2 times higher in AT, during the first hour of pancreatic phase in the intestinal digestion. Bioaccessibility of Ca showed equivalent percentages for AT (12-42 %) and NAT (10-39 %). The observed low values were possibly derived from interferences with saturated fatty acids and standardized electrolytes during digestion. Similar amounts of bioaccessible Mg were found for all milk samples (35-97 %), while A2 samples evidenced percentages of bioaccessible P exceeding 60 % across the three batches. Despite the health benefits associated to A2 milk, the study did not evidence clear distinction from non-A2 milk in terms of enhanced essential mineral solubility in digestive tract simulation, considering the association of greater digestibility expected for A2 milk.
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Affiliation(s)
- Augusto César Costa-Santos
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Monteiro Lobato Street, 80, Zip code: 13083-862, Campinas, São Paulo, Brazil
| | - Ana Paula Rebellato
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Monteiro Lobato Street, 80, Zip code: 13083-862, Campinas, São Paulo, Brazil
| | - Gisele Marcondes Luz
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Monteiro Lobato Street, 80, Zip code: 13083-862, Campinas, São Paulo, Brazil
| | - Juliana Azevedo Lima Pallone
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Monteiro Lobato Street, 80, Zip code: 13083-862, Campinas, São Paulo, Brazil.
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31
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Qazi HJ, Ye A, Acevedo-Fani A, Singh H. Delivery of encapsulated bioactive compounds within food matrices to the digestive tract: recent trends and future perspectives. Crit Rev Food Sci Nutr 2024:1-22. [PMID: 38821104 DOI: 10.1080/10408398.2024.2353366] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/02/2024]
Abstract
Encapsulation technologies have achieved encouraging results improving the stability, bioaccessibility and absorption of bioactive compounds post-consumption. There is a bulk of published research on the gastrointestinal behavior of encapsulated bioactive food materials alone using in vitro and in vivo digestion models, but an aspect often overlooked is the impact of the food structure, which is much more complex to unravel and still not well understood. This review focuses on discussing the recent findings in the application of encapsulated bioactive components in fabricated food matrices. Studies have suggested that the integration of encapsulated bioactive compounds has been proven to have an impact on the physicochemical characteristics of the finished product in addition to the protective effect of encapsulation on the fortified bioactive compound. These products containing bioactive compounds undergo further structural reorganization during digestion, impacting the release and emptying rates of fortified bioactive compounds. Thus, by manipulation of various food structures and matrices, the release and delivery of these bioactive compounds can be altered. This knowledge provides new opportunities for designing specialized foods for specific populations.
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Affiliation(s)
- Haroon Jamshaid Qazi
- Riddet Institute, Massey University, Palmerston North, New Zealand
- Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Syed Abdul Qadir Jillani Road, Lahore, Punjab, Pakistan
| | - Aiqian Ye
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | | | - Harjinder Singh
- Riddet Institute, Massey University, Palmerston North, New Zealand
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Villate A, Barreto GP, Nicolás MS, Aizpurua-Olaizola O, Olivares M, Usobiaga A. Development, Characterization and In Vitro Gastrointestinal Release of PLGA Nanoparticles Loaded with Full-Spectrum Cannabis Extracts. AAPS PharmSciTech 2024; 25:120. [PMID: 38816596 DOI: 10.1208/s12249-024-02836-4] [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: 01/30/2024] [Accepted: 05/08/2024] [Indexed: 06/01/2024] Open
Abstract
Cannabinoids, such as ∆9-tetrahydrocannabinol (THC) and cannabidiol (CBD), are effective bioactive compounds that improve the quality of life of patients with certain chronic conditions. The copolymer poly(lactic-co-glycolic acid) (PLGA) has been used to encapsulate such compounds separately, providing pharmaceutical grade edible products with unique features. In this work, a variety of PLGA based nanoformulations that maintain the natural cannabinoid profile found in the plant (known as full-spectrum) are proposed and evaluated. Three different cannabis sources were used, representing the three most relevant cannabis chemotypes. PLGA nanocapsules loaded with different amounts of cannabinoids were prepared by nanoemulsion, and were then functionalized with three of the most common coating polymers: pectin, alginate and chitosan. In order to evaluate the suitability of the proposed formulations, all the synthesized nanocapsules were characterized, and their cannabinoid content, size, zeta-potential, morphology and in vitro bioaccessibility was determined. Regardless of the employed cannabis source, its load and the functionalization, high cannabinoid content PLGA nanocapsules with suitable particle size and zeta-potential were obtained. Study of nanocapsules' morphology and in vitro release assays in gastro-intestinal media suggested that high cannabis source load may compromise the structure of nanocapsules and their release properties, and hence, the use of lower content of cannabis source is recommended.
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Affiliation(s)
- Aitor Villate
- Department of Analytical Chemistry, Faculty of Science and Technology, University of the Basque Country (UPV/EHU), 48940, Leioa, Basque, Spain.
- Research Centre for Experimental Marine Biology and Biotechnology (PIE), University of the Basque Country (UPV/EHU), 48620, Plentzia, Basque, Spain.
| | - Gastón Pablo Barreto
- Facultad de Ingeniería, Universidad Nacional del Centro de la Provincia de Buenos Aires, Av del Valle 5737, CP7400, Olavarría, Buenos Aires, Argentina
- Centro de Investigaciones en Física e Ingeniería del Centro de la Provincia de Buenos Aires, CIFICEN (UNCPBA-CICPBA -CONICET), Av. Del Valle 5737, B7400JWI, Olavarría, Buenos Aires, Argentina
| | - Markel San Nicolás
- Department of Analytical Chemistry, Faculty of Science and Technology, University of the Basque Country (UPV/EHU), 48940, Leioa, Basque, Spain
- Research Centre for Experimental Marine Biology and Biotechnology (PIE), University of the Basque Country (UPV/EHU), 48620, Plentzia, Basque, Spain
- Sovereign Fields S.L, Larramendi Kalea 3, 20006, Donostia, Basque, Spain
| | | | - Maitane Olivares
- Department of Analytical Chemistry, Faculty of Science and Technology, University of the Basque Country (UPV/EHU), 48940, Leioa, Basque, Spain
- Research Centre for Experimental Marine Biology and Biotechnology (PIE), University of the Basque Country (UPV/EHU), 48620, Plentzia, Basque, Spain
| | - Aresatz Usobiaga
- Department of Analytical Chemistry, Faculty of Science and Technology, University of the Basque Country (UPV/EHU), 48940, Leioa, Basque, Spain
- Research Centre for Experimental Marine Biology and Biotechnology (PIE), University of the Basque Country (UPV/EHU), 48620, Plentzia, Basque, Spain
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Qoms MS, Arulrajah B, Wan Ibadullah WZ, Ramli NS, Chau DM, Sarbini SR, Saari N. Performance of Azolla pinnata fern protein hydrolysates as an emulsifier and nutraceutical ingredient in an O/W emulsion system and their effect on human gut microbiota and mammalian cells. Food Funct 2024. [PMID: 38809119 DOI: 10.1039/d4fo00377b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/30/2024]
Abstract
This study investigated the dual potential of Azolla pinnata fern protein hydrolysates (AFPHs) as functional and nutraceutical ingredients in an oil/water emulsion system. The AFPH-stabilised emulsion (AFPH-E) displayed a small and uniform droplet distribution and was stable to aggregation and creaming over a wide range of pH (5-8), salt concentrations ≤ 100 mM, and heat treatment ≤ 70 °C. Besides, the AFPH-E possessed and maintained strong biological activities, including antihypertensive, antidiabetic, and antioxidant, under different food processing conditions (pH 5-8; NaCl: 50-150 mM, and heat treatment: 30-100 °C). Following in vitro gastrointestinal digestion, the antihypertensive and antioxidant activities were unchanged, while a notable increase of 8% was observed for DPPH. However, the antidiabetic activities were partially reduced in the range of 5-11%. Notably, AFPH-E modulated the gut microbiota and short-chain fatty acids (SCFAs), promoting the growth of beneficial bacteria, particularly Bifidobacteria and Lactobacilli, along with increased SCFA acetate, propionate, and butyrate. Also, AFPH-E up to 10 mg mL-1 did not affect the proliferation of the normal colon cells. In the current work, AFPH demonstrated dual functionality as a plant-based emulsifier with strong biological activities in an oil/water emulsion system and promoted healthy changes in the human gut microbiota.
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Affiliation(s)
- Mohammed S Qoms
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia.
| | - Brisha Arulrajah
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia.
| | - Wan Zunairah Wan Ibadullah
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia.
| | - Nurul Shazini Ramli
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia.
| | - De-Ming Chau
- Department of Biomedical Science, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
| | - Shahrul Razid Sarbini
- Department of Crop Science, Faculty of Agriculture and Food Sciences, Universiti Putra Malaysia, Bintulu Campus, Malaysia
| | - Nazamid Saari
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia.
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Yang M, Liang X, Song X, Wu F, Xu Y, Liu M, Zhang T, Zeng X, Wu Z, Pan D, Luo H, Guo Y. Proteomic Analysis of Milk Fat Globule Membrane Protein Modulation of Differently Expressed Proteins in Lactobacillus plantarum under Bile Salt Stress. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024. [PMID: 38805674 DOI: 10.1021/acs.jafc.4c01747] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2024]
Abstract
Tolerance to bile stress is a crucial property for lactic acid bacteria (LAB) to survive in the gastrointestinal tract and exert their beneficial effects. Whey powder enriched with milk fat globule membrane proteins (M-WPI) as a functional component is protective for strains under stress conditions. The current study investigated the key mechanisms of action involved in Lactobacillus plantarum (L. plantarum) CGMCC 23701 survival in the presence of bile and the protective mechanism of M-WPI. According to proteomic analysis (proteomics), there could be several reasons for the greater protective effect of M-WPI. These include promoting the synthesis of fatty acids and peptidoglycans to repair the structure of the cell surface, regulating the metabolism of carbohydrates and amino acids to release energy and produce a range of precursors, enabling the expression of the repair system to repair damaged DNA, and promoting the expression of proteins associated with the multidrug efflux pump, which facilitates the exocytosis of intracellular bile salts. This study helps us to better understand the changes in proteome of L. plantarum CGMCC 23701 under bile salt stress and M-WPI protection, which will provide a new method for the protection and development of functional LAB.
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Affiliation(s)
- Mengxue Yang
- Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, Jiangsu 210023, P. R. China
| | - Xiaohui Liang
- Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, Jiangsu 210023, P. R. China
| | - Xingye Song
- Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, Jiangsu 210023, P. R. China
| | - Fan Wu
- Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, Jiangsu 210023, P. R. China
| | - Yingjie Xu
- Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, Jiangsu 210023, P. R. China
| | - Mingzhen Liu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315211, P.R. China
| | - Tao Zhang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315211, P.R. China
| | - Xiaoqun Zeng
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315211, P.R. China
| | - Zhen Wu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315211, P.R. China
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315211, P.R. China
| | - Haibo Luo
- Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, Jiangsu 210023, P. R. China
| | - Yuxing Guo
- Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, Jiangsu 210023, P. R. China
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35
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Chen W, Jia R, Liu L, Lin W, Guo Z. Comparative study on dynamic in vitro digestion characteristics of lotus seed starch-EGCG complex prepared by different processing methods. Food Chem 2024; 455:139849. [PMID: 38823120 DOI: 10.1016/j.foodchem.2024.139849] [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: 04/09/2024] [Revised: 05/23/2024] [Accepted: 05/24/2024] [Indexed: 06/03/2024]
Abstract
To study the effect of starch-polyphenol interaction induced by different processing methods on digestion characteristics, a dynamic in vitro human gastrointestinal system was employed to investigate the digestive characteristics of lotus seed starch-epigallocatechin gallate (EGCG) complex (LS-EGCG) prepared by different processing methods. Digestion altered crystal structure, particle size, morphology, pH, starch hydrolysis, and EGCG content. Processing broke physical barriers, reducing particle size by enzyme erosion. Enzymatic hydrolysis gradually exposed EGCG, indicated by green fluorescence. Heat and high pressure treatments enhanced starch dissolution, increasing sugar accumulation and hydrolysis. However, ultrasonic-microwave and high pressure microfluidization treatments formed dense structures, decreasing hydrolysis rates. Overall, the complex formed by high pressure microfluidization showed better enzyme resistance. The results provide a scientific basis for the development of food with quality and functional properties.
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Affiliation(s)
- Wenjing Chen
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, PR China
| | - Ru Jia
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, PR China
| | - Lu Liu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, PR China
| | - Wanyi Lin
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, PR China
| | - Zebin Guo
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, PR China.
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36
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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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37
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West S, Monteyne AJ, Whelehan G, Abdelrahman DR, Murton AJ, Finnigan TJ, Mandalari G, Booth C, Wilde PJ, Stephens FB, Wall BT. High moisture extrusion of a dietary protein blend impairs in vitro digestion and delays in vivo postprandial plasma amino acid availability in humans. J Nutr 2024:S0022-3166(24)00295-5. [PMID: 38797481 DOI: 10.1016/j.tjnut.2024.05.018] [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: 02/13/2024] [Revised: 04/26/2024] [Accepted: 05/21/2024] [Indexed: 05/29/2024] Open
Abstract
BACKGROUND Industrial processing can alter the structural complexity of dietary proteins and, potentially, their digestion and absorption upon ingestion. High moisture extrusion (HME), a common processing method used to produce meat alternative products, affects in vitro digestion, but human data are lacking. We hypothesised that HME of a mycoprotein/pea protein blend would impair in vitro digestion and in vivo postprandial plasma amino acid availability. METHODS In Study A nine healthy volunteers completed two experimental trials in a randomised, double-blind, cross-over design. Participants consumed a beverage containing 25 g protein from a 'dry' blend (CON) of mycoprotein/pea protein (39/61%) or a HME content matched blend (EXT). Arterialised-venous blood samples were collected in the postabsorptive state and regularly over a 5 h postprandial period to assess plasma amino acid concentrations. In Study B, in vitro digestibility of the two beverages were assessed using BCA assay and optical-fluorescence microscopy at baseline, during and following gastric and intestinal digestion using the INFOGEST model of digestion. RESULTS Protein ingestion increased plasma total, essential (EAA), and branched-chain amino acid (BCAA) concentrations (time effect; P<0.0001), but more rapidly and to a greater magnitude in the CON compared with the EXT condition (condition x time interaction; P<0.0001). This resulted in greater plasma availability of EAA and BCAA concentrations during the early postprandial period (0-150 min). These data were corroborated by the in vitro approach which showed greater protein availability in the CON (2150 ± 129 mg·mL-1) compared with EXT (590 ± 41 mg·mL-1) during the gastric phase. Fluorescence microscopy revealed clear structural differences between the two conditions. CONCLUSIONS These data demonstrate that HME delays in vivo plasma amino acid availability following ingestion of a mycoprotein/pea protein blend. This is likely due to impaired gastric phase digestion as a result of HME induced aggregate formation in the pea protein. CLINICAL TRIALS NCT05584358.
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Affiliation(s)
- Sam West
- Department of Public Health and Sport Sciences, Faculty of Health and Life Sciences, Heavitree Road, University of Exeter, Exeter, UK; Nuffield Department of Primary Care Health Sciences, University of Oxford, Oxford, UK; NIHR Oxford Biomedical Research Centre, Oxford, University Hospitals NHS Foundation Trust, Oxford, UK
| | - Alistair J Monteyne
- Department of Public Health and Sport Sciences, Faculty of Health and Life Sciences, Heavitree Road, University of Exeter, Exeter, UK
| | - Gráinne Whelehan
- Department of Public Health and Sport Sciences, Faculty of Health and Life Sciences, Heavitree Road, University of Exeter, Exeter, UK
| | - Doaa R Abdelrahman
- Department of Surgery, University of Texas Medical Branch, Galveston, Texas, USA; Sealy Center on Aging, University of Texas Medical Branch, Galveston, Texas, USA
| | - Andrew J Murton
- Department of Surgery, University of Texas Medical Branch, Galveston, Texas, USA; Sealy Center on Aging, University of Texas Medical Branch, Galveston, Texas, USA
| | | | - Giuseppina Mandalari
- Department of Chemical, Biological, Pharmaceutical and Environmental Science, University of Messina, Italy
| | - Catherine Booth
- Quadram Institute Bioscience, Norwich Research Park, Norwich, Norfolk, UK
| | - Peter J Wilde
- Quadram Institute Bioscience, Norwich Research Park, Norwich, Norfolk, UK
| | - Francis B Stephens
- Department of Public Health and Sport Sciences, Faculty of Health and Life Sciences, Heavitree Road, University of Exeter, Exeter, UK
| | - Benjamin T Wall
- Department of Public Health and Sport Sciences, Faculty of Health and Life Sciences, Heavitree Road, University of Exeter, Exeter, UK.
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38
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Zhang D, Lu M, Liu X, Wei X, Lv G, Shi J, Battino M, Chen K, Zou X. Effect of Phenol and Alkylamide Interaction on α-Glucosidase Inhibition and Cellular Antioxidant Activity during In Vitro Digestion: Using Szechuan Pepper ( Zanthoxylum genus) as a Model. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:11531-11548. [PMID: 38700894 DOI: 10.1021/acs.jafc.4c01544] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2024]
Abstract
Although recent evidence indicated significant phenol and alkylamide interaction in aqueous solutions, the gastrointestinal digestion influence of the combination remains unclear. This study aims to investigate phenol and alkylamide interaction during in vitro digestion, focusing on bioaccessibility and bioactivity, including α-glucosidase inhibition and cellular antioxidant activity. Additionally, the structural mechanism of phenol and alkylamide interaction during in vitro digestion was explored. The results indicated that the presence of phenols and alkylamides significantly increased or decreased their respective bioaccessibility, depending on the Zanthoxylum varieties. Furthermore, although antagonistic phenol/alkylamide interaction was evident during α-glucosidase inhibition, cellular oxidative stress alleviation, and antioxidant gene transcription upregulation, this effect weakened gradually as digestion progressed. Glycoside bond cleavage and the methylation of phenols as well as alkylamide isomerization and addition were observed during digestion, modifying the hydrogen bonding sites and interaction behavior. This study provided insights into the phenol/alkylamide interaction in the gastrointestinal tract.
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Affiliation(s)
- Di Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Minmin Lu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xuhao Liu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xiaoou Wei
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Guanhua Lv
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Jiyong Shi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Maurizio Battino
- International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China
- Department of Clinical Sciences, Faculty of Medicine, Polytechnic University of Marche, Ancona 60100, Italy
| | - Kexian Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, PR China
| | - Xiaobo Zou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
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Ben-Jeddou K, Bakir M, Jiménez MS, Gómez MT, Abad-Álvaro I, Laborda F. Nanosilver-based materials as feed additives: Evaluation of their transformations along in vitro gastrointestinal digestion in pigs and chickens by using an ICP-MS based analytical platform. Anal Bioanal Chem 2024:10.1007/s00216-024-05323-8. [PMID: 38777876 DOI: 10.1007/s00216-024-05323-8] [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: 03/07/2024] [Revised: 04/24/2024] [Accepted: 04/29/2024] [Indexed: 05/25/2024]
Abstract
The use of a new nanomaterial in the feed chain requires a risk assessment that involves in vitro gastrointestinal digestions to predict its degradation and oral exposure to nanoparticles. In this study, a nanosilver-based material was incorporated into pig and chicken feed as a growth-promoting additive and subjected to the corresponding in vitro gastrointestinal digestions. An inductively coupled plasma mass spectroscopy (ICP-MS) analytical platform was used to obtain information about the silver released in the different digestion phases. It included conventional ICP-MS for total silver determination, but also single particle ICP-MS and coupling to hydrodynamic chromatography for detection of dissolved and particulate silver. The bioaccessible fraction in the intestinal phase accounted for 8-13% of the total silver, mainly in the form of dissolved Ag(I) species, with less than 0.1% as silver-containing particles. Despite the additive behaving differently in pig and chicken digestions, the feed matrix played a relevant role in the fate of the silver.
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Affiliation(s)
- Khaoula Ben-Jeddou
- Group of Analytical Spectroscopy and Sensors (GEAS), Institute of Environmental Sciences (IUCA), University of Zaragoza, Pedro Cerbuna 12, 50009, Saragossa, Spain
| | - Mariam Bakir
- Group of Analytical Spectroscopy and Sensors (GEAS), Institute of Environmental Sciences (IUCA), University of Zaragoza, Pedro Cerbuna 12, 50009, Saragossa, Spain
| | - María S Jiménez
- Group of Analytical Spectroscopy and Sensors (GEAS), Institute of Environmental Sciences (IUCA), University of Zaragoza, Pedro Cerbuna 12, 50009, Saragossa, Spain.
| | - María T Gómez
- Group of Analytical Spectroscopy and Sensors (GEAS), Institute of Environmental Sciences (IUCA), University of Zaragoza, Pedro Cerbuna 12, 50009, Saragossa, Spain
| | - Isabel Abad-Álvaro
- Group of Analytical Spectroscopy and Sensors (GEAS), Institute of Environmental Sciences (IUCA), University of Zaragoza, Pedro Cerbuna 12, 50009, Saragossa, Spain
| | - Francisco Laborda
- Group of Analytical Spectroscopy and Sensors (GEAS), Institute of Environmental Sciences (IUCA), University of Zaragoza, Pedro Cerbuna 12, 50009, Saragossa, Spain
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40
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Kröber TU, Holzer M, Kerpes R, Mittermeier-Kleßinger VK, Dawid C, Becker T. Enrichment and Quantitation of Dipeptidyl Peptidase IV Inhibitory Peptides in Quinoa upon Systematic Malting. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:11480-11492. [PMID: 38733562 PMCID: PMC11117401 DOI: 10.1021/acs.jafc.4c00570] [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: 01/19/2024] [Revised: 04/13/2024] [Accepted: 05/05/2024] [Indexed: 05/13/2024]
Abstract
Food-derived peptides with an inhibitory effect on dipeptidyl peptidase IV (DPP-IV) can be used as an additive treatment for type 2 diabetes. The inhibitory potential of food depends on technological protein hydrolysis and gastrointestinal digestion, as the peptides only act after intestinal resorption. The effect of malting as a hydrolytic step on the availability of these peptides in grains has yet to be investigated. In this study, quinoa was malted under systematic temperature, moisture, and time variations. In the resulting malts, the DPP-IV inhibition reached a maximum of 45.02 (±10.28) %, whereas the highest overall concentration of literature-known inhibitory peptides was 4.07 μmol/L, depending on the malting parameters. After in vitro gastrointestinal digest, the inhibition of most malts, as well as the overall concentration of inhibitory peptides, could be increased significantly. Additionally, the digested malts showed higher values in both the inhibition and the peptide concentration than the unmalted quinoa. Concerning the malting parameters, germination time had the highest impact on the inhibition and the peptide concentration after digest. An analysis of the protein sizes before and after malting gave first hints toward the origin of these peptides, or their precursors, in quinoa.
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Affiliation(s)
- Tabea
D. U. Kröber
- Chair
of Brewing and Beverage Technology, School of Life Sciences Weihenstephan, Technical University of Munich, Weihenstephaner Steig 20, 85354 Freising, Germany
| | - Magdalena Holzer
- Chair
of Food Chemistry and Molecular Sensory Science, School of Life Sciences
Weihenstephan, Technical University of Munich, Lise-Meitner-Strasse 34, 85354 Freising, Germany
| | - Roland Kerpes
- Chair
of Brewing and Beverage Technology, School of Life Sciences Weihenstephan, Technical University of Munich, Weihenstephaner Steig 20, 85354 Freising, Germany
| | - Verena K. Mittermeier-Kleßinger
- Chair
of Food Chemistry and Molecular Sensory Science, School of Life Sciences
Weihenstephan, Technical University of Munich, Lise-Meitner-Strasse 34, 85354 Freising, Germany
| | - Corinna Dawid
- Chair
of Food Chemistry and Molecular Sensory Science, School of Life Sciences
Weihenstephan, Technical University of Munich, Lise-Meitner-Strasse 34, 85354 Freising, Germany
- Professorship
for Functional Phytometabolomics, School of Life Sciences Weihenstephan, Technical University of Munich, Lise-Meitner-Strasse 34, 85354 Freising, Germany
| | - Thomas Becker
- Chair
of Brewing and Beverage Technology, School of Life Sciences Weihenstephan, Technical University of Munich, Weihenstephaner Steig 20, 85354 Freising, Germany
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41
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Charlton-Sevcik AK, Collom C, Liu JY, Hsieh YL, Stark N, Ede JD, Shatkin JA, Sayes CM. The impact of surface functionalization of cellulose following simulated digestion and gastrointestinal cell-based model exposure. Int J Biol Macromol 2024; 271:132603. [PMID: 38788877 DOI: 10.1016/j.ijbiomac.2024.132603] [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: 01/16/2024] [Revised: 05/16/2024] [Accepted: 05/21/2024] [Indexed: 05/26/2024]
Abstract
Surface-functionalized cellulose materials are developed for various purposes, including food additives and food contact materials. A new biologically relevant testing strategy has been developed based on guidance from the European Food Safety Authority to demonstrate the safety of several next-generation surface-functionalized cellulose materials. This strategy involves a complex three-stage simulated digestion to compare the health effects of thirteen novel different types of cellulose. The physical and chemical properties of surface-functionalized fibrillated celluloses differed depending on the type, amount, and location of functional groups such as sulfonate, TEMPO-oxidized carboxy, and periodate-chlorite oxidized dicarboxylic acid celluloses. Despite exposure to gastrointestinal fluids, the celluloses maintained their physicochemical properties, such as negative surface charges and high length-to-width/thickness aspect ratios. An established intestinal co-culture model was used to measure cytotoxicity, barrier integrity, oxidative stress, and pro-inflammatory response to create a toxicological profile for these unique materials. We conclude that the C6 carboxylated cellulose nanofibrils by TEMPO-oxidation induced the most toxicity in the biological model used in this study and that the observed effects were most prominent at the 4-hour post-exposure time point.
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Affiliation(s)
- Amanda K Charlton-Sevcik
- Department of Environmental Science, Baylor University, One Bear Place #97266, Waco, TX 76798-7266, USA
| | - Clancy Collom
- Department of Environmental Science, Baylor University, One Bear Place #97266, Waco, TX 76798-7266, USA
| | - James Y Liu
- Department of Environmental Science, Baylor University, One Bear Place #97266, Waco, TX 76798-7266, USA
| | | | | | - James D Ede
- Vireo Advisors, LLC, Boston, MA 02130-4323, USA
| | | | - Christie M Sayes
- Department of Environmental Science, Baylor University, One Bear Place #97266, Waco, TX 76798-7266, USA.
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Prates SMS, Mügge FLB, Labanca R, Paula-Souza J, Brandão MGL. Cytotoxicity Screening of Sterculia striata A.St.-Hil. & Naudin (Chichá) and Arachis hypogaea L. (Peanut) and Comparative Chemical Profiles Before and After in Vitro Digestion. J Med Food 2024. [PMID: 38770660 DOI: 10.1089/jmf.2023.0016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/22/2024] Open
Abstract
This study traced the cytotoxicity, antioxidant activity, and phytochemical profile before and after in vitro digestion of nuts from Sterculia striata A. St.-Hil. & Naudin (Malvaceae) (chichá or monkey's peanut), a native plant from Brazil, in comparison with Arachis hypogaea L. (peanut). The antioxidant activity in the 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and Ferric Reducing Antioxidant Power Assay (FRAP) assays was lower in chichá when compared with peanuts, corroborating the lower concentration of polyphenols. None of the samples studied showed significant cytotoxicity in 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl tetrazolium bromideDAD: diode-array detection (MTT) assays. In vitro digestion altered the phytochemical profile in both plants, increasing the concentration of rutin in fresh and roasted chichá but only in raw peanuts. In roasted peanuts, rutin was converted into quercetin. Chichá nuts have been used by the local population for centuries, and the identification of their bioactive components can be useful to promote their benefits as a functional food.
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Affiliation(s)
- Sarah Morais Senna Prates
- Programa de Pós-Graduação em Ciência de Alimentos, Faculdade de Farmácia, Universidade Federal de Minas Gerais. Av. Antônio Carlos, 6627. 31270-901 Belo Horizonte, MG, Brazil
| | - Fernanda L B Mügge
- Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais. Av. Antônio Carlos, 6627. 31270-901 Belo Horizonte, MG, Brazil
| | - Renata Labanca
- Programa de Pós-Graduação em Ciência de Alimentos, Faculdade de Farmácia, Universidade Federal de Minas Gerais. Av. Antônio Carlos, 6627. 31270-901 Belo Horizonte, MG, Brazil
| | - Juliana Paula-Souza
- Universidade Federal de Santa Catarina, Departamento de Botânica, Rua Eng. Agronômico Andrei Cristian Ferreira, 216. 88040-535 Florianópolis, SC, Brazil
| | - Maria G L Brandão
- Programa de Pós-Graduação em Ciência de Alimentos, Faculdade de Farmácia, Universidade Federal de Minas Gerais. Av. Antônio Carlos, 6627. 31270-901 Belo Horizonte, MG, Brazil
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43
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Wang Z, Ni Y, Li J, Fan L. Development of interpenetrating network hydrogels: Enhancing the release and bioaccessibility of green tea polyphenols. Int J Biol Macromol 2024; 271:132511. [PMID: 38772471 DOI: 10.1016/j.ijbiomac.2024.132511] [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: 08/19/2023] [Revised: 05/10/2024] [Accepted: 05/17/2024] [Indexed: 05/23/2024]
Abstract
Green Tea polyphenols (GTP) are important bioactive compounds with excellent physiological regulation functions. However, they are easily destroyed by the gastric environment during digestion. In this work, a sodium alginate (SA)-gellan gum (GG) interpenetrating network (IPN) hydrogel was synthesized to protect and delivery GTP. The ratio of SA/GG significantly affects the network structure of IPN hydrogels and the performance of delivering GTP. The hydrogel formed by interpenetrating 20 % GG with 80 % SA as the main network had the highest water uptake (55 g/g), holding capacity (950 mg/g), and freeze-thaw stability, with springiness reaching 0.933 and hardness reaching 1300 g, which due to the filling effect and non-covalent interaction. Rheological tests showed that the crosslink density of IPN hydrogel in SA-dominated network was improved by the addition of GG to make it better bound to GTP, and the higher water uptake meant that the system could absorb more GTP-containing solution. This IPN hydrogel maintained 917.3 mg/g encapsulation efficiency at the highest loading capacity (1080 mg/g) in tests as delivery system. In in vitro digestion simulations, owing to the pH responsiveness, the IPN hydrogel reduced the loss of GTP in gastric fluid, achieving a bioaccessibility of 71.6 % in the intestinal tract.
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Affiliation(s)
- Zihua Wang
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Yang Ni
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Jinwei Li
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Liuping Fan
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; State Key Laboratory of Food Science & Resources, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; Collaborat Innovat Ctr Food Safety & Qual Control, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China.
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44
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Bugarin-Castillo Y, Bou-Fadel P, Mohamed-Ismail S, Huang N, Saint-Eve A, Mathieu V, Ramaioli M. On the rheological and sensory properties of a novel natural salivary substitute. Eur J Pharm Sci 2024; 199:106802. [PMID: 38763449 DOI: 10.1016/j.ejps.2024.106802] [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: 12/20/2023] [Revised: 04/05/2024] [Accepted: 05/14/2024] [Indexed: 05/21/2024]
Abstract
The prevalence of xerostomia, the sensation of dry mouth, is estimated at 20 % in the general population and up to 50 % in older adults. Saliva plays different roles during bolus formation: lubrication, mixing, coating, hydration, dissolution, and comminution of food particles. This study proposes and tests artificial saliva formulations mimicking human saliva rheological and sensory perceptions. Shear and extensional rheology were assessed to select the type of formulation closest to saliva rheological characteristics. After evaluating three alternative sources, an extract simulating saliva rheology was produced from flax seeds. Friction coefficient and rheological properties, such as flow curves, relaxation times, and Trouton ratios, were compared favorably with human saliva. The sensory evaluation demonstrated that flaxseed extracts induce perceived mouth hydration, slipperiness, and adhesion exceeding that of human saliva. The flaxseed extract proposed in this can i) be used to study in vitro food oral processing and ii) pave the way to novel natural salivary substitutes to alleviate the symptoms of xerostomia.
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Affiliation(s)
- Y Bugarin-Castillo
- INRAE, AgroParisTech, UMR SayFood, Université Paris-Saclay, Palaiseau 91120, France
| | - P Bou-Fadel
- INRAE, AgroParisTech, UMR SayFood, Université Paris-Saclay, Palaiseau 91120, France
| | - S Mohamed-Ismail
- CNRS, Institut Galien Paris-Saclay, Université Paris-Saclay, Orsay 91400, France
| | - N Huang
- CNRS, Institut Galien Paris-Saclay, Université Paris-Saclay, Orsay 91400, France
| | - A Saint-Eve
- INRAE, AgroParisTech, UMR SayFood, Université Paris-Saclay, Palaiseau 91120, France
| | - V Mathieu
- INRAE, AgroParisTech, UMR SayFood, Université Paris-Saclay, Palaiseau 91120, France
| | - M Ramaioli
- INRAE, AgroParisTech, UMR SayFood, Université Paris-Saclay, Palaiseau 91120, France.
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Hou Y, Wei M, Wu Y, Ouyang J. In vitro digestibility of starch and protein in cooked wheat and oat whole flours: A comparative study. Food Chem 2024; 440:138203. [PMID: 38104452 DOI: 10.1016/j.foodchem.2023.138203] [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: 09/15/2023] [Revised: 11/30/2023] [Accepted: 12/10/2023] [Indexed: 12/19/2023]
Abstract
Whole grains have garnered significant attention in the food industry due to their retained abundant nutrients when compared to refined grains. However, limited knowledge exists regarding the digestive behavior of starch and protein. This study compared the physicochemical properties and in vitro starch and protein digestibility of cooked whole wheat flour (WF) and naked oat flour (NOF), and evaluated the impact of endogenous components (protein, lipid, β-glucan, and polyphenol) on the physicochemical properties and digestibility of WF and NOF. The result indicated that the final hydrolysis rate of WF samples (starch: 23.2 %∼46.3 %; protein: 23.1 %∼63.0 %) was lower than that of NOF samples (starch: 32.1 %∼61.0 %; protein: 32.3 %∼63.6 %). The removal of different endogenous components led to improved digestibility of starch and protein in both WF and NOF. This study contributes to the understanding of the starch and protein digestibility of whole grains, consequently facilitating the development of whole grain products.
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Affiliation(s)
- Yuqi Hou
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.
| | - Mengjie Wei
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.
| | - Yanwen Wu
- Institute of Analysis and Testing, Beijing Academy of Science and Technology (Beijing Center for Physical and Chemical Analysis), Beijing 100089, China.
| | - Jie Ouyang
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.
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46
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Rathi A, Potale S, Vaze R, Muley AB, Jadhav S. In vitro simulated study of macronutrient digestion in complex food using digestive enzyme supplement. Heliyon 2024; 10:e30250. [PMID: 38707299 PMCID: PMC11066670 DOI: 10.1016/j.heliyon.2024.e30250] [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: 07/04/2023] [Revised: 04/16/2024] [Accepted: 04/23/2024] [Indexed: 05/07/2024] Open
Abstract
Digestive enzymes secreted by the body are vital for digestion and nutrient absorption. Enzyme supplements are commonly used to support them in achieving optimal digestion. Herein, the efficacy of digestive enzyme supplement (DigeSEB Super) in digestion of complex food was assessed using INFOGEST simulated static and modified semi-dynamic in vitro digestion models. Digestive enzyme supplement was found to assist the endogenous digestive enzymes to disintegrate the food matrix. Hence, it reduced the viscosity of the gastric digesta by 2.75 fold (p = 0.04) compared to the control digestion (only endogenous digestive enzymes) during the first hour of digestion. Similarly, enzyme supplement showed statistically higher release of reducing sugars in the gastric digestion (p ≤ 0.05) indicating improved digestion of carbohydrates. Further, digestion of proteins and fats was also improved in the presence of enzyme supplement. The kinetic aspects of the semi-dynamic model (transient nature of gastric secretions and gradual acidification) was found to alter the macronutrient digestion compared to the static digestion. Thus, semi-dynamic model should be preferred for the in vitro studies. Overall, current study demonstrated the potential of a digestive enzyme supplement to improve digestion by aiding digestive action of the endogenous enzymes.
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Affiliation(s)
- Abhijit Rathi
- Human Nutrition Department, Advanced Enzymes Technologies Ltd., Louiswadi, Thane (W), 400604, India
| | - Sneha Potale
- Human Nutrition Department, Advanced Enzymes Technologies Ltd., Louiswadi, Thane (W), 400604, India
| | - Rutuja Vaze
- Human Nutrition Department, Advanced Enzymes Technologies Ltd., Louiswadi, Thane (W), 400604, India
| | - Abhijeet B. Muley
- Human Nutrition Department, Advanced Enzymes Technologies Ltd., Louiswadi, Thane (W), 400604, India
| | - Swati Jadhav
- Human Nutrition Department, Advanced Enzymes Technologies Ltd., Louiswadi, Thane (W), 400604, India
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47
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Spicher MT, Schwaminger SP, von der Haar-Leistl D, Peralta MM, Mikacevic G, Wagner FE, Berensmeier S. Pilot-scale co-precipitation synthesis of a novel active ingredient made of ultrasmall iron (oxyhydr)oxide nanoparticles for the treatment of hyperphosphatemia. RSC Adv 2024; 14:16117-16127. [PMID: 38769965 PMCID: PMC11103348 DOI: 10.1039/d4ra02719a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2024] [Accepted: 05/03/2024] [Indexed: 05/22/2024] Open
Abstract
Due to its simplicity, co-precipitation is the most commonly used method for producing iron (oxyhydr)oxide nanoparticles. However, it is reported to be sensitive to changes in process parameters, which complicates scale-up and is why only volumes up to 1.2 L have been described in the literature. This study aims to demonstrate the scale-up of a co-precipitation synthesis to 100 L using the example of a new phosphate-binding active ingredient based on iron (oxyhydr)oxide. The synthesis was shown to be very robust to changes in synthesis parameters and stirrer geometries. The in vitro phosphate-binding efficacy and the yield were maintained in all five scales tested. Only the content of the components in the nanoparticles varied slightly. However, Mössbauer spectroscopy, dynamic light scattering (DLS), and attenuated total reflection Fourier transform infrared spectroscopy (FT-IR) revealed no evidence of structural changes, but a reduction in the size of the iron (oxyhydr)oxide cores and the total core-shell nanoparticle sizes. Overall, this study has successfully demonstrated that ultrasmall iron (oxyhydr)oxide nanoparticles can be produced on a pilot scale by co-precipitation with a yield of >40 g L-1.
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Affiliation(s)
- Magdalena Teresa Spicher
- Fraunhofer Institute for Process Engineering and Packaging (IVV) Giggenhauser Str. 35 85354 Freising Germany +49 8161 491459
- Chair of Bioseparation Engineering, School of Engineering and Design, Technical University of Munich Boltzmannstraße 15 85748 Garching Germany
| | - Sebastian Patrick Schwaminger
- Chair of Bioseparation Engineering, School of Engineering and Design, Technical University of Munich Boltzmannstraße 15 85748 Garching Germany
- Division of Medicinal Chemistry, Otto Loewi Research Center, Medical University of Graz Neue Stiftingtalstraße 6 8010 Graz Austria
- BioTechMed-Graz Austria
| | - Daniela von der Haar-Leistl
- Fraunhofer Institute for Process Engineering and Packaging (IVV) Giggenhauser Str. 35 85354 Freising Germany +49 8161 491459
| | - Marian Montiel Peralta
- Fraunhofer Institute for Process Engineering and Packaging (IVV) Giggenhauser Str. 35 85354 Freising Germany +49 8161 491459
| | - Georgina Mikacevic
- Fraunhofer Institute for Process Engineering and Packaging (IVV) Giggenhauser Str. 35 85354 Freising Germany +49 8161 491459
| | - Friedrich Ernst Wagner
- Department of Physics, Technical University of Munich James-Franck-Straße 1 85748 Garching Germany
| | - Sonja Berensmeier
- Chair of Bioseparation Engineering, School of Engineering and Design, Technical University of Munich Boltzmannstraße 15 85748 Garching Germany
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48
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Dăescu AM, Nistor M, Nicolescu A, Pop R, Bunea A, Rugina D, Pintea A. Antioxidant, Enzyme Inhibitory, and Protective Effect of Amelanchier lamarckii Extract. PLANTS (BASEL, SWITZERLAND) 2024; 13:1347. [PMID: 38794418 PMCID: PMC11125170 DOI: 10.3390/plants13101347] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/16/2024] [Revised: 05/04/2024] [Accepted: 05/08/2024] [Indexed: 05/26/2024]
Abstract
The present study aimed to investigate the chemical content of Romanian juneberries (Amelanchier lamarckii), their effect on antioxidant and enzyme inhibition activities, and their bioaccessibility after simulated in-vitro digestion. In Amelanchier lamarckii extract (AME), 16 polyphenolic compounds were identified by LC-ESI+-MS analysis. The most representative compounds found in the extract were cyanidin-galactoside, 3,4-dihydroxy-5-methoxybenzoic acid, feruloylquinic acid, and kaempferol, all belonging to the anthocyanins, phenolic acids, and flavonols subclasses. The polyphenols of AME exert quenching abilities of harmful reactive oxygen species, as the CUPRAC antioxidant assay value was 323.99 µmol Trolox/g fruit (FW), whereas the FRAP antioxidant value was 4.10 μmol Fe2+/g fruit (FW). Enzyme inhibition assays targeting tyrosinase (IC50 = 8.843 mg/mL), α-glucosidase (IC50 = 14.03 mg/mL), and acetylcholinesterase (IC50 = 49.55 mg/mL) were used for a screening of AME's inhibitory potential against these key enzymes as a common approach for the discovery of potential antidiabetic, skin pigmentation, and neurodegenerative effects. The screening for the potential antidiabetic effects due to the α-glucosidase inhibition was performed in glucose-induced disease conditions in a human retinal pigmented epithelial cell experimental model, proving that AME could have protective potential. In conclusion, AME is a valuable source of phenolic compounds with promising antioxidant potential and metabolic disease-protective effects, warranting further investigation for its use in the nutraceutical and health industries.
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Affiliation(s)
- Adela Maria Dăescu
- Department of Chemistry and Biochemistry, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania; (A.M.D.); (M.N.); (R.P.); (A.B.)
| | - Mădălina Nistor
- Department of Chemistry and Biochemistry, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania; (A.M.D.); (M.N.); (R.P.); (A.B.)
| | - Alexandru Nicolescu
- Laboratory of Chromatography, Institute of Advanced Horticulture Research of Transylvania, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania;
| | - Roxana Pop
- Department of Chemistry and Biochemistry, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania; (A.M.D.); (M.N.); (R.P.); (A.B.)
| | - Andrea Bunea
- Department of Chemistry and Biochemistry, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania; (A.M.D.); (M.N.); (R.P.); (A.B.)
| | - Dumitrita Rugina
- Department of Chemistry and Biochemistry, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania; (A.M.D.); (M.N.); (R.P.); (A.B.)
| | - Adela Pintea
- Department of Chemistry and Biochemistry, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania; (A.M.D.); (M.N.); (R.P.); (A.B.)
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Thumann TA, Pferschy-Wenzig EM, Kumpitsch C, Duller S, Högenauer C, Kump P, Aziz-Kalbhenn H, Ammar RM, Rabini S, Moissl-Eichinger C, Bauer R. Rapid biotransformation of STW 5 constituents by human gut microbiome from IBS- and non-IBS donors. Microbiol Spectr 2024:e0403123. [PMID: 38738925 DOI: 10.1128/spectrum.04031-23] [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: 11/28/2023] [Accepted: 04/03/2024] [Indexed: 05/14/2024] Open
Abstract
STW 5, a blend of nine medicinal plant extracts, exhibits promising efficacy in treating functional gastrointestinal disorders, notably irritable bowel syndrome (IBS). Nonetheless, its effects on the gastrointestinal microbiome and the role of microbiota on the conversion of its constituents are still largely unexplored. This study employed an experimental ex vivo model to investigate STW 5's differential effects on fecal microbial communities and metabolite production in samples from individuals with and without IBS. Using 560 fecal microcosms (IBS patients, n = 6; healthy controls, n = 10), we evaluated the influence of pre-digested STW 5 and controls on microbial and metabolite composition at time points 0, 0.5, 4, and 24 h. Our findings demonstrate the potential of this ex vivo platform to analyze herbal medicine turnover within 4 h with minimal microbiome shifts due to abiotic factors. While only minor taxonomic disparities were noted between IBS- and non-IBS samples and upon treatment with STW 5, rapid metabolic turnover of STW 5 components into specific degradation products, such as 18β-glycyrrhetinic acid, davidigenin, herniarin, 3-(3-hydroxyphenyl)propanoic acid, and 3-(2-hydroxy-4-methoxyphenyl)propanoic acid occurred. For davidigenin, 3-(3-hydroxyphenyl)propanoic acid and 18β-glycyrrhetinic acid, anti-inflammatory, cytoprotective, or spasmolytic activities have been previously described. Notably, the microbiome-driven metabolic transformation did not induce a global microbiome shift, and the detected metabolites were minimally linked to specific taxa. Observed biotransformations were independent of IBS diagnosis, suggesting potential benefits for IBS patients from biotransformation products of STW 5. IMPORTANCE STW 5 is an herbal medicinal product with proven clinical efficacy in the treatment of functional gastrointestinal disorders, like functional dyspepsia and irritable bowel syndrome (IBS). The effects of STW 5 on fecal microbial communities and metabolite production effects have been studied in an experimental model with fecal samples from individuals with and without IBS. While only minor taxonomic disparities were noted between IBS- and non-IBS samples and upon treatment with STW 5, rapid metabolic turnover of STW 5 components into specific degradation products with reported anti-inflammatory, cytoprotective, or spasmolytic activities was observed, which may be relevant for the pharmacological activity of STW 5.
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Affiliation(s)
- Timo A Thumann
- Department of Pharmacognosy, Institute of Pharmaceutical Sciences, University of Graz, Graz, Austria
- BioTechMed, Graz, Austria
| | - Eva-Maria Pferschy-Wenzig
- Department of Pharmacognosy, Institute of Pharmaceutical Sciences, University of Graz, Graz, Austria
- BioTechMed, Graz, Austria
| | - Christina Kumpitsch
- Diagnostic and Research Institute of Hygiene, Microbiology and Environmental Medicine, Medical University of Graz, Graz, Austria
| | - Stefanie Duller
- Diagnostic and Research Institute of Hygiene, Microbiology and Environmental Medicine, Medical University of Graz, Graz, Austria
| | | | - Patrizia Kump
- Department of Internal Medicine, Medical University of Graz, Graz, Austria
| | - Heba Aziz-Kalbhenn
- Steigerwald Arzneimittelwerk GmbH, Bayer Consumer Health, Darmstadt, Germany
| | - Ramy M Ammar
- Steigerwald Arzneimittelwerk GmbH, Bayer Consumer Health, Darmstadt, Germany
- Department of Pharmacology, Faculty of Pharmacy, Kafrelsheikh University, Kafrelsheikh, Egypt
| | - Sabine Rabini
- Steigerwald Arzneimittelwerk GmbH, Bayer Consumer Health, Darmstadt, Germany
| | - Christine Moissl-Eichinger
- BioTechMed, Graz, Austria
- Diagnostic and Research Institute of Hygiene, Microbiology and Environmental Medicine, Medical University of Graz, Graz, Austria
| | - Rudolf Bauer
- Department of Pharmacognosy, Institute of Pharmaceutical Sciences, University of Graz, Graz, Austria
- BioTechMed, Graz, Austria
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50
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Qin X, Guo Y, Zhao X, Liang B, Sun C, Li X, Ji C. Fabricating Pea Protein Micro-Gel-Stabilized Pickering Emulsion as Saturated Fat Replacement in Ice Cream. Foods 2024; 13:1511. [PMID: 38790810 PMCID: PMC11121546 DOI: 10.3390/foods13101511] [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: 04/12/2024] [Revised: 05/06/2024] [Accepted: 05/09/2024] [Indexed: 05/26/2024] Open
Abstract
Unsaturated fat replacement should be used to reduce the use of saturated fat and trans fatty acids in the diet. In this study, pea protein micro-gels (PPMs) with different structures were prepared by microparticulation at pH 4.0-7.0 and named as PPM (pH 4.0), PPM (pH 4.5), PPM (pH 5.0), PPM (pH 5.5), PPM (pH 6.0), PPM (pH 6.5), and PPM (pH 7.0). Pea protein was used as a control to evaluate the structure and interfacial properties of PPMs by particle size distribution, Fourier transform infrared spectroscopy (FTIR), free sulfhydryl group content, and emulsifying property. PPM (pH 7.0) was suitable for application in O/W emulsion stabilization because of its proper particle size, more flexible structure, high emulsifying activity index (EAI) and emulsifying stability index (ESI). The Pickering emulsion stabilized by PPM (pH 7.0) had a uniform oil droplet distribution and similar rheological properties to cream, so it can be used as a saturated fat replacement in the manufacture of ice cream. Saturated fat was partially replaced at different levels of 0%, 20%, 40%, 60%, 80%, and 100%, which were respectively named as PR0, PR20, PR40, PR60, PR80, and PR100. The rheological properties, physicochemical indexes, and sensory properties of low-saturated fat ice cream show that PPM (pH 7.0)-stabilized emulsion can be used to substitute 60% cream to manufacture low-saturated fat ice cream that has high structural stability and similar melting properties, overrun, and sensory properties to PR0. The article shows that it is feasible to prepare low-saturated fat ice cream with PPM (pH 7.0)-stabilized Pickering emulsion, which can not only maintain the fatty acid profile of the corn oil used, but also possess a solid-like structure. Its application is of positive significance for the development of nutritious and healthy foods and the reduction of chronic disease incidence.
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Affiliation(s)
- Xv Qin
- College of Life Sciences, Yantai University, Yantai 264005, China; (X.Q.); (Y.G.); (X.Z.)
| | - Yaxian Guo
- College of Life Sciences, Yantai University, Yantai 264005, China; (X.Q.); (Y.G.); (X.Z.)
| | - Xiaoqing Zhao
- College of Life Sciences, Yantai University, Yantai 264005, China; (X.Q.); (Y.G.); (X.Z.)
| | - Bin Liang
- College of Food Engineering, Ludong University, Yantai 264025, China
| | - Chanchan Sun
- College of Life Sciences, Yantai University, Yantai 264005, China; (X.Q.); (Y.G.); (X.Z.)
| | - Xiulian Li
- School of Pharmacy, Binzhou Medical University, Yantai 264003, China;
| | - Changjian Ji
- Department of Physics and Electronic Engineering, Qilu Normal University, Jinan 250200, China;
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