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Jensen MB, Jakobsen J, Jacobsen C, Sloth JJ, Ibarruri J, Bald C, Iñarra B, Bøknæs N, Sørensen ADM. Content and Bioaccessibility of Minerals and Proteins in Fish-Bone Containing Side-Streams from Seafood Industries. Mar Drugs 2024; 22:162. [PMID: 38667779 PMCID: PMC11051196 DOI: 10.3390/md22040162] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2024] [Revised: 03/21/2024] [Accepted: 03/26/2024] [Indexed: 04/28/2024] Open
Abstract
With the aim to upcycle fish side-streams, enzymatic hydrolysis is often applied to produce protein hydrolysates with bioactive properties or just as a protein source for food and feed. However, the production of hydrolysates generates a side-stream. For underutilized fish and fish backbone this side-stream will contain fish bones and make it rich in minerals. The aim of this study was to assess the relative bioaccessibility (using the standardized in vitro model INFOGEST 2.0) of minerals in a dietary supplement compared to bone powder generated after enzymatic hydrolysis of three different fish side-streams: undersized whole hake, cod and salmon backbones consisting of insoluble protein and bones. Differences in the bioaccessibility of protein between the powders were also investigated. The enzyme hydrolysis was carried out using different enzymes and hydrolysis conditions for the different fish side-streams. The content and bioaccessibility of protein and the minerals phosphorus (P), calcium (Ca), potassium (K) and magnesium (Mg) were measured to evaluate the potential of the powder as an ingredient in, e.g., dietary supplements. The bone powders contained bioaccessible proteins and minerals. Thus, new side-streams generated from enzymatic hydrolysis can have possible applications in the food sector due to bioaccessible proteins and minerals.
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Affiliation(s)
- Marie Bagge Jensen
- DTU Food, National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark; (J.J.); (J.J.S.); (A.-D.M.S.)
| | - Jette Jakobsen
- DTU Food, National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark; (J.J.); (J.J.S.); (A.-D.M.S.)
| | - Charlotte Jacobsen
- DTU Food, National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark; (J.J.); (J.J.S.); (A.-D.M.S.)
| | - Jens J. Sloth
- DTU Food, National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark; (J.J.); (J.J.S.); (A.-D.M.S.)
| | - Jone Ibarruri
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Parque Tecnológico de Bizkaia, Astondo Bidea, Edificio 609, 48160 Derio-Bizkaia, Spain; (J.I.); (C.B.); (B.I.)
| | - Carlos Bald
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Parque Tecnológico de Bizkaia, Astondo Bidea, Edificio 609, 48160 Derio-Bizkaia, Spain; (J.I.); (C.B.); (B.I.)
| | - Bruno Iñarra
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Parque Tecnológico de Bizkaia, Astondo Bidea, Edificio 609, 48160 Derio-Bizkaia, Spain; (J.I.); (C.B.); (B.I.)
| | | | - Ann-Dorit Moltke Sørensen
- DTU Food, National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark; (J.J.); (J.J.S.); (A.-D.M.S.)
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2
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Reiche AM, Martín-Hernández MC, Spengler Neff A, Bapst B, Fleuti C, Dohme-Meier F, Hess HD, Egger L, Portmann R. The A1/A2 β-casein genotype of cows, but not their horn status, influences peptide generation during simulated digestion of milk. J Dairy Sci 2024:S0022-0302(24)00574-5. [PMID: 38490553 DOI: 10.3168/jds.2024-24403] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2023] [Accepted: 02/12/2024] [Indexed: 03/17/2024]
Abstract
The effect of the horn status of cows on their milk composition and quality is a controversial research topic. In this study, 128 milk samples from 64 horned and 64 disbudded Brown Swiss and Original Braunvieh cows were collected from alpine farms where both horned and disbudded cows were grazing on mountain pastures. The samples were analyzed for their detailed composition and protein digestion in a simulated in vitro digestion (INFOGEST). To exclude probable influences on digestion, the β-casein genotype with its variants A1 and A2 was also included in the study. The effects of horn status and β-casein genotype were investigated in linear mixed models, which included additional influencing random factors such as Original Braunvieh blood proportion, stage of lactation, and farm. Horn status did not have any effect on milk composition or digestion. In contrast, milk from A1A1 cows showed a different protein digestion than milk of A1A2 and A2A2 cows in the gastric phase, including smaller amounts of β-casomorphin(BCM)21-associated peptides and larger amounts of BCM11-associated peptides. Abundances of BCM7 did not differ between β-casein genotypes. At the end of the intestinal phase, the digested milk of A1A1 and A2A2 b-casein genotypes did not differ.
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Affiliation(s)
- A-M Reiche
- Ruminant Nutrition and Emissions, Agroscope, Posieux, Switzerland.
| | - M C Martín-Hernández
- Method Development and Analytics/Biochemistry of Milk and Microorganisms, Agroscope, Liebefeld, Switzerland
| | - A Spengler Neff
- Department of Livestock Sciences, Research Institute of Organic Agriculture (FiBL), Ackerstrasse 113, CH-5070 Frick, Switzerland
| | - B Bapst
- Qualitas AG, Zug, Switzerland
| | - C Fleuti
- Method Development and Analytics/Biochemistry of Milk and Microorganisms, Agroscope, Liebefeld, Switzerland
| | - F Dohme-Meier
- Ruminant Nutrition and Emissions, Agroscope, Posieux, Switzerland
| | - H D Hess
- Ruminant Nutrition and Emissions, Agroscope, Posieux, Switzerland
| | - L Egger
- Method Development and Analytics/Biochemistry of Milk and Microorganisms, Agroscope, Liebefeld, Switzerland
| | - R Portmann
- Method Development and Analytics/Biochemistry of Milk and Microorganisms, Agroscope, Liebefeld, Switzerland
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3
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House JD, Brodkorb A, Messina M, Braun M, Krul ES. Options for substantiating protein content claims for conventional foods. Appl Physiol Nutr Metab 2024; 49:395-404. [PMID: 38088347 DOI: 10.1139/apnm-2023-0243] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/02/2024]
Abstract
In Canada and the United States, front-of-package protein content claims require data to support the quality of the protein. In general, protein quality reflects the product of the amino acid composition of the food protein relative to human amino acid requirements and a measure of digestibility. The currently accepted method in both jurisdictions is the protein digestibility-corrected amino acid score (PDCAAS) that requires the measurement of true fecal protein (nitrogen) digestibility. The latter must be measured in vivo using a rat model. This requirement for animal testing is inconsistent with international efforts to reduce the usage of animals in testing for regulatory purposes. The current commentary positions four options to remove the need to use animal testing for determining protein quality, when considering protein content claim substantiation. These options include (i) a focus on protein quantity alone; (ii) the use of the amino acid score alone, with no correction for digestibility; (iii) the use of a fixed digestibility coefficient to estimate protein quality; and (iv) the use of in vitro methods to measure protein and/or amino acid digestibility. The relative merits and deficiencies of the options are positioned with the goal of encouraging dialogue within the regulatory agencies to move towards alternative approaches for substantiating protein content claims on foods, including those derived from plant-based sources.
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Affiliation(s)
- James D House
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada
- Richardson Centre for Food Technology and Research, University of Manitoba, Winnipeg, MB, Canada
| | - André Brodkorb
- Teagasc Food Research Centre, Moorepark, Fermoy Co., Cork, Ireland
| | - Mark Messina
- Soy Nutrition Institute Global, 1747 Pennsylvania Ave., NW, Suite 1000, Washington, DC 20006, USA
| | | | - Elaine S Krul
- EKSci LLC, 594 Gederson Lane, St. Louis, MO 63122, USA
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Fernández-Tomé S. Role of Food Digestion and Digestive System in the Nutritional, Functional and Health Properties of Food Bioactives. Nutrients 2024; 16:712. [PMID: 38474839 DOI: 10.3390/nu16050712] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2024] [Accepted: 02/23/2024] [Indexed: 03/14/2024] Open
Abstract
The impact of food components on the human digestive system is an important area of research in the fields of nutrition and food science [...].
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Affiliation(s)
- Samuel Fernández-Tomé
- Department of Nutrition and Food Science, Faculty of Pharmacy, Complutense University of Madrid (UCM), Plaza Ramón y Cajal s/n, 28040 Madrid, Spain
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Tanambell H, Danielsen M, Devold TG, Møller AH, Dalsgaard TK. In vitro protein digestibility of RuBisCO from alfalfa obtained from different processing histories: Insights from free N-terminal and mass spectrometry study. Food Chem 2024; 434:137301. [PMID: 37734151 DOI: 10.1016/j.foodchem.2023.137301] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Revised: 08/17/2023] [Accepted: 08/25/2023] [Indexed: 09/23/2023]
Abstract
Ribulose-1,5-bisphosphate-carboxylase/oxygenase (RuBisCO) from alfalfa is a potentially climate-friendly alternative protein with a promising amino acid composition. The balance between yield and purity is a challenge for alternative plant proteins, partly due to the naturally occurring antinutrients. Therefore, measuring the in vitro protein digestibility (IVPD) of RuBisCO with various purity levels is of interest. It was hypothesized that the digestibility of RuBisCO from alfalfa might vary with different processing histories and levels of refinement. To test this hypothesis, RuBisCO from alfalfa with 4 different processing histories were subjected to the INFOGEST IVPD protocol and measurement of free N-terminals and peptidomics. The result showed that the digestibility of RuBisCO was high regardless of the processing history and purity, as demonstrated by 77-99% sequence coverage in the gastric phase. In intestinal phase, increase of free N-terminals and lower sequence coverage (< 10%) indicated that the proteins were hydrolyzed to smaller peptides.
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Affiliation(s)
- Hartono Tanambell
- Department of Food Science, Faculty of Technical Sciences, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark; CiFOOD Aarhus University Centre for Innovative Food Research, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark
| | - Marianne Danielsen
- Department of Food Science, Faculty of Technical Sciences, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark; CBIO Aarhus University Centre for Circular Bioeconomy, Aarhus University, Blichers Allé 20, 8830 Tjele, Denmark
| | - Tove Gulbrandsen Devold
- Faculty of Chemistry, Biotechnology, and Food Science, Norwegian University of Life Sciences, 1433 Ås, Norway
| | - Anders Hauer Møller
- Department of Food Science, Faculty of Technical Sciences, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark; CiFOOD Aarhus University Centre for Innovative Food Research, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark; CBIO Aarhus University Centre for Circular Bioeconomy, Aarhus University, Blichers Allé 20, 8830 Tjele, Denmark
| | - Trine Kastrup Dalsgaard
- Department of Food Science, Faculty of Technical Sciences, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark; CiFOOD Aarhus University Centre for Innovative Food Research, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark; CBIO Aarhus University Centre for Circular Bioeconomy, Aarhus University, Blichers Allé 20, 8830 Tjele, Denmark.
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Mackie A. The role of food structure in gastric-emptying rate, absorption and metabolism. Proc Nutr Soc 2024; 83:35-41. [PMID: 37671658 DOI: 10.1017/s0029665123003609] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/07/2023]
Abstract
The high levels of non-communicable diseases such as CVD and type 2 diabetes mellitus are linked to obesity and poor diet. This continuing emphasis on health in relation to food is proving a powerful driver for the development of cheap but palatable and more functional foods. However, the efficacy of such foods is often hard to prove in human subjects. Thus, a suite of tools has been developed including in silico and in vitro simulations and animal models. Although animal models offer physiologically relevant platforms for research, their use for experimentation is problematic for consumers. Thus, in vitro methods such as Infogest protocols have been developed to provide digestion endpoints or even an indication of the kinetics of digestion. These protocols have been validated for a range of food systems but they still miss the final absorption step. This review discusses the use of such in vitro models and what further steps need to be included to make the bioaccessibility determination more relevant to bioavailability and human health.
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Affiliation(s)
- Alan Mackie
- School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK
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Costa-Santos AC, Rebellato AP, Orlando EA, Pallone JAL. Characterization and estimation of the bioaccessibility of essential elements in organic milk by INFOGEST protocol. Food Chem 2024; 433:137327. [PMID: 37683483 DOI: 10.1016/j.foodchem.2023.137327] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Revised: 08/22/2023] [Accepted: 08/28/2023] [Indexed: 09/10/2023]
Abstract
The study estimated the bioaccessibility of calcium, phosphorus and magnesium in organic milk (ORG), compared to conventional (CNV) by the INFOGEST in vitro protocol. Total proteins, lipids and lactose were evaluated, the determination of essential minerals was performed by FAAS and phosphorus by colorimetric method. All ORG samples showed protein content equivalent to CNV and lower lactose and lipid content. Within different brands and batches, two batches of ORG presented higher levels of Na and lower levels of K and P, while all batches showed higher values for Ca and no differences for Mg. The bioaccessibility of magnesium was greater than 60%. ORG showed the highest values of bioaccessible calcium (12-65%) against CNV (11-27%). Phosphorus showed bioaccessibility higher than 74% in CNV. The variability of the results was related to different factors inherent to the matrices, such as casein and fatty-acids content and electrolytes standardized in the protocol.
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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
| | - Eduardo Adilson Orlando
- 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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8
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Wang Y, Hernández-Alvarez AJ, Goycoolea FM, Martínez-Villaluenga C. A comparative study of the digestion behavior and functionality of protein from chia ( Salvia hispanica L.) ingredients and protein fractions. Curr Res Food Sci 2024; 8:100684. [PMID: 38323027 PMCID: PMC10845256 DOI: 10.1016/j.crfs.2024.100684] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2023] [Revised: 01/16/2024] [Accepted: 01/18/2024] [Indexed: 02/08/2024] Open
Abstract
Protein derived from chia (Salvia hispanica L.), characterized by a balanced amino acid composition, represents a potentially healthier and environmentally friendly alternative poised for innovation within the plant-based food sector. It was hypothesized that the growing location of chia seeds and processing techniques used might influence protein digestion patterns, which in turn could affect the biological functions of the digestion products. To examine this hypothesis, we assessed the gastrointestinal fate of degummed-defatted flour (DDF), protein concentrate (PC), and isolated albumin (Alb) and globulin (Glo) fractions. Furthermore, we compared the antioxidant and anti-inflammatory activities of the resulting digesta by means of in vitro and cellular assays. Post-gastrointestinal digestion, the PC exhibited elevated levels of soluble protein (7.6 and 6.3 % for Mexican and British PC, respectively) and peptides (24.8 and 27.9 %, respectively) of larger molecular sizes compared to DDF, Alb, and Glo. This can be attributed to differences in the extraction/fractionation processes. Leucine was found to be the most prevalent amino acids in all chia digesta. Such variations in the digestive outcomes of chia protein components significantly influenced the bioactivity of the intestinal digestates. During gastrointestinal transit, British Glo exhibited the best reactive oxygen species (ROS) inhibition activity in oxidative-stressed RAW264.7 macrophages, while Mexican digesta outperformed British samples in terms of ROS inhibition within the oxidative-stressed Caco-2 cells. Additionally, both Mexican and British Alb showed effectively anti-inflammatory potential, with keratinocyte chemoattractant (KC) inhibition rate of 82 and 91 %, respectively. Additionally, Mexican PC and Alb generally demonstrated an enhanced capacity to mitigate oxidative stress and inflammatory conditions in vitro. These findings highlight the substantial potential of chia seeds as functional food ingredients, resonating with the shifting preferences of health-conscious consumers.
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Affiliation(s)
- Yan Wang
- School of Food Science & Nutrition, University of Leeds, LS2 9JT, Leeds, UK
| | | | | | - Cristina Martínez-Villaluenga
- Department of Technological Processes and Biotechnology, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Jose Antonio Novais 6, 28040, Madrid, Spain
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Singh P, Banton S, Bosch G, Hendriks WH, Shoveller AK. Beyond the Bowl: Understanding Amino Acid Requirements and Digestibility to Improve Protein Quality Metrics for Dog and Cat Foods. Adv Exp Med Biol 2024; 1446:99-134. [PMID: 38625526 DOI: 10.1007/978-3-031-54192-6_5] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/17/2024]
Abstract
The determination of amino acid (AA) requirements for mammals has traditionally been done through nitrogen (N) balance studies, but this technique underestimates AA requirements in adult animals. There has been a shift toward researchers using the indicator amino acid oxidation (IAAO) technique for the determination of AA requirements in humans, and recently in dogs. However, the determination of AA requirements specific to adult dogs and cats at maintenance is lacking and the current requirements outlined by the National Research Council are based on a dearth of data and are likely underreporting the requirements of indispensable AA (IAA) for the population. To ensure the physiological requirements of our cats and dogs are met, we need methods to accurately and precisely measure digestibility. In vivo methods, such as ileal cannulation, are most commonly used, however, due to ethical considerations, we are moving away from animal models and toward in vitro methods. Harmonized static digestion models have the potential to replace in vivo methods but work needs to be done to have these methods more accurately represent the gastrointestinal tract (GIT) of cats and dogs. The Digestible IAA Score (DIAAS) is one metric that can help define protein quality for individual ingredients or mixed diets that uses AA SID estimates and ideally those can be replaced with in vitro AA digestibility estimates. Finally, we need accurate and reliable laboratory AA analyses to measure the AA present in complete diets, especially those used to quantify methionine (Met) and cysteine (Cys), both often limiting AAs in cat and dog diets. Together, this will guide accurate feed formulation for our companion animals to satisfy requirements while avoiding over-supplying protein, which inevitably contributes to excess N excretion, affecting both the environment and feed sustainability.
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Affiliation(s)
- Pawanpreet Singh
- Department of Animal Biosciences, University of Guelph, Guelph, ON, Canada
| | - Sydney Banton
- Department of Animal Biosciences, University of Guelph, Guelph, ON, Canada
| | - Guido Bosch
- Animal Nutrition Group, Wageningen University, Wageningen, The Netherlands
| | - Wouter H Hendriks
- Animal Nutrition Group, Wageningen University, Wageningen, The Netherlands
| | - Anna K Shoveller
- Department of Animal Biosciences, University of Guelph, Guelph, ON, Canada.
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de Espindola JS, Ferreira Taccóla M, da Silva VSN, Dos Santos LD, Rossini BC, Mendonça BC, Pacheco MTB, Galland F. Digestion-resistant whey peptides promote antioxidant effect on Caco-2 cells. Food Res Int 2023; 173:113291. [PMID: 37803604 DOI: 10.1016/j.foodres.2023.113291] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 07/14/2023] [Accepted: 07/16/2023] [Indexed: 10/08/2023]
Abstract
Enteric endothelial cells are the first structure to come in contact with digested food and may suffer oxidative damage by innumerous exogenous factors. Although peptides derived from whey digestion have presented antioxidant potential, little is known regarding antioxidant pathways activation in Caco-2 cell line model. Hence, we evaluated the ability to form whey peptides resistant to simulated gastrointestinal digestive processes, with potential antioxidant activity on gastrointestinal cells and associated with sequence structure and activity. Using the INFOGEST method of simulated static digestion, we achieved 35.2% proteolysis, with formation of peptides of low molecular mass (<600 Da) evaluated by FPLC. The digestion-resistant peptides showed a high proportion of hydrophobic and acidic amino acids, but with average surface hydrophobicity. We identified 24 peptide sequences, mainly originated from β-lactoglobulin, that exhibit various bioactivities. Structurally, the sequenced peptides predominantly contained the amino acids lysine and valine in the N-terminal region, and tyrosine in the C-terminal region, which are known to exhibit antioxidant properties. The antioxidant activity of the peptide digests was on average twice as potent as that of the protein isolates for the same concentration, as evaluated by ABTS, DPPH and ORAC. Evaluation of biological activity in Caco-2 intestinal cells, stimulated with hydrogen peroxide, showed that they attenuated the production of reactive oxygen species and prevented GSH reduction and SOD activity increase. Caco-2 cells were not responsive to nitric oxide secretion. This study suggests that whey peptides formed during gastric digestion exhibit biological antioxidant activity, without the need for previously hydrolysis with exogenous enzymes for supplement application. The study's primary contribution was demonstrating the antioxidant activity of whey peptides in maintaining the gastrointestinal epithelial cells, potentially preventing oxidative stress that affects the digestive system.
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Affiliation(s)
- Juliana Santos de Espindola
- Quality and Science Center of Food, Institute of Food Technology (ITAL), Brasil Ave. 2880, P.O. Box 139, Campinas, SP 13070-178, Brazil.
| | - Milena Ferreira Taccóla
- Quality and Science Center of Food, Institute of Food Technology (ITAL), Brasil Ave. 2880, P.O. Box 139, Campinas, SP 13070-178, Brazil.
| | - Vera Sônia Nunes da Silva
- Quality and Science Center of Food, Institute of Food Technology (ITAL), Brasil Ave. 2880, P.O. Box 139, Campinas, SP 13070-178, Brazil.
| | | | - Bruno Cesar Rossini
- Institute of Biotechnology, São Paulo State University (UNESP), Botucatu, SP 18607-440, Brazil.
| | - Bruna Cavecci Mendonça
- Institute of Biotechnology, São Paulo State University (UNESP), Botucatu, SP 18607-440, Brazil.
| | - Maria Teresa Bertoldo Pacheco
- Quality and Science Center of Food, Institute of Food Technology (ITAL), Brasil Ave. 2880, P.O. Box 139, Campinas, SP 13070-178, Brazil.
| | - Fabiana Galland
- Quality and Science Center of Food, Institute of Food Technology (ITAL), Brasil Ave. 2880, P.O. Box 139, Campinas, SP 13070-178, Brazil.
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Marttinen M, Anjum M, Saarinen MT, Ahonen I, Lehtinen MJ, Nurminen P, Laitila A. Enhancing Bioaccessibility of Plant Protein Using Probiotics: An In Vitro Study. Nutrients 2023; 15:3905. [PMID: 37764689 PMCID: PMC10535511 DOI: 10.3390/nu15183905] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Revised: 09/01/2023] [Accepted: 09/06/2023] [Indexed: 09/29/2023] Open
Abstract
As plant-based diets become more popular, there is an interest in developing innovations to improve the bioaccessibility of plant protein. In this study, seven probiotic strains (Bifidobacterium animalis subsp. lactis B420, B. lactis Bl-04, Lactobacillus acidophilus NCFM, Lacticaseibacillus rhamnosus HN001, Lacticaseibacillus paracasei subsp. paracasei Lpc-37, Lactiplantibacillus plantarum Lp-115, and Lactococcus lactis subsp. lactis Ll-23) were evaluated for their capacity to hydrolyze soy and pea protein ingredients in an in vitro digestion model of the upper gastrointestinal tract (UGIT). Compared to the control digestion of protein without a probiotic, all the studied strains were able to increase the digestion of soy or pea protein, as evidenced by an increase in free α-amino nitrogen (FAN) and/or free amino acid concentration. The increase in FAN varied between 13 and 33% depending on the protein substrate and probiotic strain. The survival of probiotic bacteria after exposure to digestive fluids was strain-dependent and may have affected the strain's capacity to function and aid in protein digestion in the gastrointestinal environment. Overall, our results from the standardized in vitro digestion model provide an approach to explore probiotics for improved plant protein digestion and bioaccessibility of amino acids; however, human clinical research is needed to evaluate the efficacy of probiotics on amino acid absorption and bioavailability in vivo.
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Affiliation(s)
- Maija Marttinen
- IFF Health and Biosciences, Danisco Sweeteners Oy, Sokeritehtaantie 20, 02460 Kantvik, Finland
| | - Mehreen Anjum
- IFF Health and Biosciences, Danisco Sweeteners Oy, Sokeritehtaantie 20, 02460 Kantvik, Finland
| | - Markku T. Saarinen
- IFF Health and Biosciences, Danisco Sweeteners Oy, Sokeritehtaantie 20, 02460 Kantvik, Finland
| | | | - Markus J. Lehtinen
- IFF Health and Biosciences, Danisco Sweeteners Oy, Sokeritehtaantie 20, 02460 Kantvik, Finland
| | - Päivi Nurminen
- IFF Health and Biosciences, Danisco Sweeteners Oy, Sokeritehtaantie 20, 02460 Kantvik, Finland
| | - Arja Laitila
- IFF Health and Biosciences, Danisco Sweeteners Oy, Sokeritehtaantie 20, 02460 Kantvik, Finland
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12
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Vivanco-Maroto SM, Gallo V, Miralles B, Recio I. CCK and GLP-1 response on enteroendocrine cells of semi-dynamic digests of hydrolyzed and intact casein. Food Res Int 2023; 171:113047. [PMID: 37330851 DOI: 10.1016/j.foodres.2023.113047] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2022] [Revised: 05/09/2023] [Accepted: 05/23/2023] [Indexed: 06/19/2023]
Abstract
A semi-dynamic gastrointestinal device was employed to explore the link between protein structure and metabolic response upon digestion for two different substrates, a casein hydrolysate and the precursor micellar casein. As expected, casein formed a firm coagulum that remained until the end of the gastric phase while the hydrolysate did not develop any visible aggregate. Each gastric emptying point was subjected to a static intestinal phase where the peptide and amino acid composition changed drastically from that found during the gastric phase. Gastrointestinal digests from the hydrolysate were characterized by a high abundancy of resistant peptides and free amino acids. Although all gastric and intestinal digests from both substrates induced the secretion of cholecystokinin (CCK) and glucagon-like peptide-1 (GLP-1) in STC-1 cells, GLP-1 levels were maximum in response to gastrointestinal digests from the hydrolysate. The enrichment of protein ingredients with gastric-resistant peptides by enzymatic hydrolysis is proposed as strategy to deliver protein stimuli to the distal gastrointestinal tract to control food intake or type 2 diabetes.
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Affiliation(s)
| | - Veronica Gallo
- Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain
| | - Beatriz Miralles
- Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain
| | - Isidra Recio
- Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain.
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13
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Antonelli G, Chiarello E, Picone G, Tappi S, Baldi G, Di Nunzio M, Mente E, Karapanagiotis S, Vasilaki P, Petracci M, Rocculi P, Bordoni A, Capozzi F. Toward Sustainable and Healthy Fish Products-The Role of Feeding and Preservation Techniques. Foods 2023; 12:2991. [PMID: 37627990 PMCID: PMC10453833 DOI: 10.3390/foods12162991] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 08/01/2023] [Accepted: 08/04/2023] [Indexed: 08/27/2023] Open
Abstract
Fish is a fundamental component of the human diet, and in the near future the proportion of aquatic foods originating from aquaculture production is expected to increase to over 56%. The sustainable growth of the aquaculture sector involves the use of new sustainable raw materials as substitutes for traditional fishmeal and fish oil ingredients, but it is crucial that the substitution maintains the nutritional value of the fish meat. In addition, the preservation of the nutritional value should be a mandatory requirement of new technologies that extend the shelf life of fish. In this context, we evaluated the impact of a newly formulated feed and three preservation treatments (brine, pulsed electric field (PEF), and PEF plus brine) on the fatty acid composition and protein and lipid digestibility of sea bass fillets. In non-digested fillets, although slightly reduced by the newly formulated feed (standard = 2.49 ± 0.14; newly formulated = 2.03 ± 0.10) the n-3/n-6 PUFA ratio indicated good nutritional value. The preservation treatments did not modify the fatty acid content and profile of non-digested fillets. Conversely, protein and lipid digestibility were not affected by the different diets but were significantly reduced by brine, with or without PEF, while PEF alone had no effect. Overall, our results indicated that the newly formulated feed containing 50% less fishmeal is a good compromise between the sustainability and nutritional value of cultivated seabass, and PEF is a promising preservation technology deserving of further study.
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Affiliation(s)
- Giorgia Antonelli
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (G.A.); (E.C.); (G.P.); (S.T.); (G.B.); (M.P.); (P.R.); (F.C.)
| | - Elena Chiarello
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (G.A.); (E.C.); (G.P.); (S.T.); (G.B.); (M.P.); (P.R.); (F.C.)
| | - Gianfranco Picone
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (G.A.); (E.C.); (G.P.); (S.T.); (G.B.); (M.P.); (P.R.); (F.C.)
| | - Silvia Tappi
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (G.A.); (E.C.); (G.P.); (S.T.); (G.B.); (M.P.); (P.R.); (F.C.)
| | - Giulia Baldi
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (G.A.); (E.C.); (G.P.); (S.T.); (G.B.); (M.P.); (P.R.); (F.C.)
| | - Mattia Di Nunzio
- Department of Food, Environmental and Nutritional Sciences (Defens), University of Milan, Via Celoria 2, 20133 Milan, Italy;
| | - Eleni Mente
- Laboratory of Ichthyology-Culture and Pathology of Aquatic Animals, School of Veterinary Medicine, Aristotle University of Thessaloniki, GR-54124 Thessaloniki, Greece;
| | | | | | - Massimiliano Petracci
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (G.A.); (E.C.); (G.P.); (S.T.); (G.B.); (M.P.); (P.R.); (F.C.)
- Interdepartmental Centre for Industrial Agri-Food Research (CIRI), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy
| | - Pietro Rocculi
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (G.A.); (E.C.); (G.P.); (S.T.); (G.B.); (M.P.); (P.R.); (F.C.)
- Interdepartmental Centre for Industrial Agri-Food Research (CIRI), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy
| | - Alessandra Bordoni
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (G.A.); (E.C.); (G.P.); (S.T.); (G.B.); (M.P.); (P.R.); (F.C.)
- Interdepartmental Centre for Industrial Agri-Food Research (CIRI), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy
| | - Francesco Capozzi
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (G.A.); (E.C.); (G.P.); (S.T.); (G.B.); (M.P.); (P.R.); (F.C.)
- Interdepartmental Centre for Industrial Agri-Food Research (CIRI), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy
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14
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Malla N, Nørgaard JV, Roos N. Protein quality of edible insects in the view of current assessment methods. Anim Front 2023; 13:50-63. [PMID: 37583798 PMCID: PMC10425142 DOI: 10.1093/af/vfad015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/17/2023] Open
Affiliation(s)
- Navodita Malla
- Department of Nutrition Exercise and Sports, University of Copenhagen, Frederiksberg, Denmark
| | - Jan V Nørgaard
- Department of Animal and Veterinary Sciences, Aarhus University, Rolighedsvej, Denmark
| | - Nanna Roos
- Department of Nutrition Exercise and Sports, University of Copenhagen, Frederiksberg, Denmark
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15
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D’Amico V, Gänzle M, Call L, Zwirzitz B, Grausgruber H, D’Amico S, Brouns F. Does sourdough bread provide clinically relevant health benefits? Front Nutr 2023; 10:1230043. [PMID: 37545587 PMCID: PMC10399781 DOI: 10.3389/fnut.2023.1230043] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2023] [Accepted: 06/27/2023] [Indexed: 08/08/2023] Open
Abstract
During the last decade, scientific interest in and consumer attention to sourdough fermentation in bread making has increased. On the one hand, this technology may favorably impact product quality, including flavor and shelf-life of bakery products; on the other hand, some cereal components, especially in wheat and rye, which are known to cause adverse reactions in a small subset of the population, can be partially modified or degraded. The latter potentially reduces their harmful effects, but depends strongly on the composition of sourdough microbiota, processing conditions and the resulting acidification. Tolerability, nutritional composition, potential health effects and consumer acceptance of sourdough bread are often suggested to be superior compared to yeast-leavened bread. However, the advantages of sourdough fermentation claimed in many publications rely mostly on data from chemical and in vitro analyzes, which raises questions about the actual impact on human nutrition. This review focuses on grain components, which may cause adverse effects in humans and the effect of sourdough microbiota on their structure, quantity and biological properties. Furthermore, presumed benefits of secondary metabolites and reduction of contaminants are discussed. The benefits claimed deriving from in vitro and in vivo experiments will be evaluated across a broader spectrum in terms of clinically relevant effects on human health. Accordingly, this critical review aims to contribute to a better understanding of the extent to which sourdough bread may result in measurable health benefits in humans.
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Affiliation(s)
- Vera D’Amico
- Department of Food Science and Technology, BOKU–University of Natural Resources and Life Sciences, Vienna, Austria
| | - Michael Gänzle
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada
| | - Lisa Call
- Department of Crop Sciences, BOKU–University of Natural Resources and Life Sciences, Tulln, Austria
| | - Benjamin Zwirzitz
- Department of Food Science and Technology, BOKU–University of Natural Resources and Life Sciences, Vienna, Austria
| | - Heinrich Grausgruber
- Department of Crop Sciences, BOKU–University of Natural Resources and Life Sciences, Tulln, Austria
| | - Stefano D’Amico
- Institute for Animal Nutrition and Feed, AGES–Austrian Agency for Health and Food Safety, Vienna, Austria
| | - Fred Brouns
- Department of Human Biology, School for Nutrition and Translational Research in Metabolism, Maastricht University, Maastricht, Netherlands
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16
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Portmann R, Jiménez-Barrios P, Jardin J, Abbühl L, Barile D, Danielsen M, Huang YP, Dalsgaard TK, Miralles B, Briard-Bion V, Cattaneo S, Chambon C, Cudennec B, De Noni I, Deracinois B, Dupont D, Duval A, Flahaut C, López-Nicolás R, Nehir El S, Pica V, Santé-Lhoutellier V, Stuknytė M, Theron L, Sayd T, Recio I, Egger L. A multi-centre peptidomics investigation of food digesta: current state of the art in mass spectrometry analysis and data visualisation. Food Res Int 2023; 169:112887. [PMID: 37254335 DOI: 10.1016/j.foodres.2023.112887] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 04/14/2023] [Accepted: 04/21/2023] [Indexed: 06/01/2023]
Abstract
Mass spectrometry has become the technique of choice for the assessment of a high variety of molecules in complex food matrices. It is best suited for monitoring the evolution of digestive processes in vivo and in vitro. However, considering the variety of equipment available in different laboratories and the diversity of sample preparation methods, instrumental settings for data acquisition, statistical evaluations, and interpretations of results, it is difficult to predict a priori the ideal parameters for optimal results. The present work addressed this uncertainty by executing an inter-laboratory study with samples collected during in vitro digestion and presenting an overview of the state-of-the-art mass spectrometry applications and analytical capabilities available for studying food digestion. Three representative high-protein foods - skim milk powder (SMP), cooked chicken breast and tofu - were digested according to the static INFOGEST protocol with sample collection at five different time points during gastric and intestinal digestion. Ten laboratories analysed all digesta with their in-house equipment and applying theirconventional workflow. The compiled results demonstrate in general, that soy proteins had a slower gastric digestion and the presence of longer peptide sequences in the intestinal phase compared to SMP or chicken proteins, suggesting a higher resistance to the digestion of soy proteins. Differences in results among the various laboratories were attributed more to the peptide selection criteria than to the individual analytical platforms. Overall, the combination of mass spectrometry techniques with suitable methodological and statistical approaches is adequate for contributing to the characterisation of the recently defined digestome.
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Affiliation(s)
- Reto Portmann
- Agroscope, Schwarzenburgstr, 161, 3003 Bern, Switzerland
| | - Pablo Jiménez-Barrios
- Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Madrid, Spain
| | | | - Lychou Abbühl
- Agroscope, Schwarzenburgstr, 161, 3003 Bern, Switzerland
| | - Daniela Barile
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
| | - Marianne Danielsen
- Department of Food Science, Aarhus University, Centre for Innovative Food Research (CiFood), Agro Food Park 48, 8200 Aarhus, Denmark; Centre for Circular Bioeconomy (CBIO), lichers Allé 20, 8830 Tjele, Denmark
| | - Yu-Ping Huang
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
| | - Trine Kastrup Dalsgaard
- Department of Food Science, Aarhus University, Centre for Innovative Food Research (CiFood), Agro Food Park 48, 8200 Aarhus, Denmark; Centre for Circular Bioeconomy (CBIO), lichers Allé 20, 8830 Tjele, Denmark
| | - Beatriz Miralles
- Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Madrid, Spain
| | | | - Stefano Cattaneo
- University of Milan, Department of Food, Environmental and Nutritional Sciences, via G. Celoria 2, 20133 Milan, Italy
| | - Christophe Chambon
- INRAE, UR370 Qualité des Produits Animaux and/or PFEM CP, F-63122 Saint Genès-Champanelle, France
| | - Benoit Cudennec
- UMR Transfronalière BioEcoAgro-INRae 1158, Univ. Lille, INRAE, Univ. Liège, UPJV, JUNIA, Univ. Artois, Univ. Littoral Côte d'Ôpale, ICV-Institut Charles Viollette, F-59000 Lille, France
| | - Ivano De Noni
- University of Milan, Department of Food, Environmental and Nutritional Sciences, via G. Celoria 2, 20133 Milan, Italy
| | - Barbara Deracinois
- UMR Transfronalière BioEcoAgro-INRae 1158, Univ. Lille, INRAE, Univ. Liège, UPJV, JUNIA, Univ. Artois, Univ. Littoral Côte d'Ôpale, ICV-Institut Charles Viollette, F-59000 Lille, France
| | | | - Angéline Duval
- INRAE, UR370 Qualité des Produits Animaux and/or PFEM CP, F-63122 Saint Genès-Champanelle, France
| | - Christophe Flahaut
- UMR Transfronalière BioEcoAgro-INRae 1158, Univ. Lille, INRAE, Univ. Liège, UPJV, JUNIA, Univ. Artois, Univ. Littoral Côte d'Ôpale, ICV-Institut Charles Viollette, F-59000 Lille, France
| | - Rubén López-Nicolás
- Department of Food Science and Human Nutrition, Universidad de Murcia, Campus de Espinardo, 30100 Murcia, Spain
| | - Sedef Nehir El
- Department of Food Engineering, Faculty of Engineering, Ege University, 35100 Izmir, Turkey
| | - Valentina Pica
- University of Milan, Department of Food, Environmental and Nutritional Sciences, via G. Celoria 2, 20133 Milan, Italy
| | | | - Milda Stuknytė
- University of Milan, Department of Food, Environmental and Nutritional Sciences, via G. Celoria 2, 20133 Milan, Italy
| | - Laetitia Theron
- INRAE, UR370 Qualité des Produits Animaux and/or PFEM CP, F-63122 Saint Genès-Champanelle, France
| | - Thierry Sayd
- INRAE, UR370 Qualité des Produits Animaux and/or PFEM CP, F-63122 Saint Genès-Champanelle, France
| | - Isidra Recio
- Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Madrid, Spain
| | - Lotti Egger
- Agroscope, Schwarzenburgstr, 161, 3003 Bern, Switzerland
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17
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Atallah N, Gaudichon C, Boulier A, Baniel A, Cudennec B, Deracinois B, Ravallec R, Flahaut C, Azzout-Marniche D, Khodorova N, Chapelais M, Calvez J. Differential effects of milk proteins on amino acid digestibility, post-prandial nitrogen utilization and intestinal peptide profiles in rats. Food Res Int 2023; 169:112814. [PMID: 37254390 DOI: 10.1016/j.foodres.2023.112814] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Revised: 02/15/2023] [Accepted: 04/11/2023] [Indexed: 06/01/2023]
Abstract
OBJECTIVE The aim of this study was to analyze the protein digestibility and postprandial metabolism in rats of milk protein matrices obtained by different industrial processes. MATERIAL AND METHODS The study was conducted on Wistar rats that consumed a meal containing different 15N-labeled milk proteins. Four milk matrices were tested: native micellar caseins (C1), caseins low in calcium (C2 low Ca2+), a matrix containing a ratio 63:37 of caseins and whey proteins (CW2) and whey proteins alone (W). Blood and urine were collected during the postprandial period and rats were euthanized 6 h after meal intake to collect digestive contents and organs. RESULTS Orocaecal digestibility values of amino acids ranged between 96.0 ± 0.2% and 96.6 ± 0.4% for C1-, C2 low Ca2+- and W-matrices, while this value was significantly lower for CW2 matrix (92.4 ± 0.5%). More dietary nitrogen was sequestered in the splanchnic area (intestinal mucosa and liver) as well as in plasma proteins after ingestion of W matrix, especially compared to the C1- and C2 low Ca2+-matrices. Peptidomic analysis showed that more milk protein-derived peptides were identified in the caecum of rats after the ingestion of the matrices containing caseins compared to W matrix. CONCLUSION We found that demineralization of micellar caseins did not modify its digestibility and postprandial metabolism. The low digestibility of the modified casein-to-whey ratio matrix may be ascribed to a lower accessibility of the protein to digestive enzymes due to changes in the protein structure, while the higher nitrogen splanchnic retention after ingestion of whey was probably due to the fast assimilation of its protein content. Finally, our results showed that industrial processes that modify the structure and/or composition of milk proteins influence protein digestion and utilization.
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Affiliation(s)
- Nathalie Atallah
- UMR PNCA, AgroParisTech, INRAE, Université Paris-Saclay, 91123 Palaiseau, France; Ingredia S.A. 62033 Arras Cedex, France; UMRt BioEcoAgro-INRAe 1158, Univ. Lille, Univ. Artois, Institut Charles Viollette, 59000 Lille, France
| | - Claire Gaudichon
- UMR PNCA, AgroParisTech, INRAE, Université Paris-Saclay, 91123 Palaiseau, France
| | | | | | - Benoit Cudennec
- UMRt BioEcoAgro-INRAe 1158, Univ. Lille, Univ. Artois, Institut Charles Viollette, 59000 Lille, France
| | - Barbara Deracinois
- UMRt BioEcoAgro-INRAe 1158, Univ. Lille, Univ. Artois, Institut Charles Viollette, 59000 Lille, France
| | - Rozenn Ravallec
- UMRt BioEcoAgro-INRAe 1158, Univ. Lille, Univ. Artois, Institut Charles Viollette, 59000 Lille, France
| | - Christophe Flahaut
- UMRt BioEcoAgro-INRAe 1158, Univ. Lille, Univ. Artois, Institut Charles Viollette, 59000 Lille, France
| | | | - Nadezda Khodorova
- UMR PNCA, AgroParisTech, INRAE, Université Paris-Saclay, 91123 Palaiseau, France
| | - Martin Chapelais
- UMR PNCA, AgroParisTech, INRAE, Université Paris-Saclay, 91123 Palaiseau, France
| | - Juliane Calvez
- UMR PNCA, AgroParisTech, INRAE, Université Paris-Saclay, 91123 Palaiseau, France.
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18
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Borgonovi SM, Chiarello E, Pasini F, Picone G, Marzocchi S, Capozzi F, Bordoni A, Barbiroli A, Marti A, Iametti S, Di Nunzio M. Effect of Sprouting on Biomolecular and Antioxidant Features of Common Buckwheat ( Fagopyrum esculentum). Foods 2023; 12:foods12102047. [PMID: 37238865 DOI: 10.3390/foods12102047] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2023] [Revised: 05/14/2023] [Accepted: 05/16/2023] [Indexed: 05/28/2023] Open
Abstract
Buckwheat is a pseudo-cereal widely grown and consumed throughout the world. Buckwheat is recognized as a good source of nutrients and, in combination with other health-promoting components, is receiving increasing attention as a potential functional food. Despite the high nutritional value of buckwheat, a variety of anti-nutritional features makes it difficult to exploit its full potential. In this framework, sprouting (or germination) may represent a process capable of improving the macromolecular profile, including reducing anti-nutritional factors and/or synthesizing or releasing bioactives. This study addressed changes in the biomolecular profile and composition of buckwheat that was sprouted for 48 and 72 h. Sprouting increased the content of peptides and free-phenolic compounds and the antioxidant activity, caused a marked decline in the concentration of several anti-nutritional components, and affected the metabolomic profile with an overall improvement in the nutritional characteristics. These results further confirm sprouting as a process suitable for improving the compositional traits of cereals and pseudo-cereals, and are further steps towards the exploitation of sprouted buckwheat as a high-quality ingredient in innovative products of industrial interest.
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Affiliation(s)
- Sara Margherita Borgonovi
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria 2, 20133 Milan, Italy
| | - Elena Chiarello
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy
| | - Federica Pasini
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy
- Interdepartmental Centre for Industrial Agri-Food Research (CIRI), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy
| | - Gianfranco Picone
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy
| | - Silvia Marzocchi
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy
| | - Francesco Capozzi
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy
- Interdepartmental Centre for Industrial Agri-Food Research (CIRI), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy
| | - Alessandra Bordoni
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy
- Interdepartmental Centre for Industrial Agri-Food Research (CIRI), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy
| | - Alberto Barbiroli
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria 2, 20133 Milan, Italy
| | - Alessandra Marti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria 2, 20133 Milan, Italy
| | - Stefania Iametti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria 2, 20133 Milan, Italy
| | - Mattia Di Nunzio
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria 2, 20133 Milan, Italy
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19
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Lesmes U. In vitro digestion models for the design of safe and nutritious foods. Adv Food Nutr Res 2023; 104:179-203. [PMID: 37236731 DOI: 10.1016/bs.afnr.2022.10.006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
Responsible development of future foods requires in depth understanding of food digestion in the human body based on robust research models, ranging from in vitro models to randomized controlled human trials. This chapter overviews fundamental aspects of food digestion, namely bioaccessibility and bioavailability, and models mirroring gastric, intestinal, and colonic conditions. Second, the chapter demonstrates the potential of in vitro digestion models to help screen adverse effects of food additives, such as Titanium dioxide or carrageenan, or underpin the determinants of macro- and micronutrient digestion in different strata of the population, for example digestion of emulsions. Such efforts support rationalized design of functional foods, such as infant formulae, cheese, cereals and biscuits which are validated in vivo or in randomized controlled trials.
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Affiliation(s)
- Uri Lesmes
- Faculty of Biotechnology and Food Engineering, Technion, Israel.
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20
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Beaubier S, Pineda-Vadillo C, Mesieres O, Framboisier X, Galet O, Kapel R. Improving the in vitro digestibility of rapeseed albumins resistant to gastrointestinal proteolysis while preserving the functional properties using enzymatic hydrolysis. Food Chem 2023; 407:135132. [PMID: 36508873 DOI: 10.1016/j.foodchem.2022.135132] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Revised: 11/18/2022] [Accepted: 11/29/2022] [Indexed: 12/11/2022]
Abstract
Study of in vitro digestibility of high-quality isolate of rapeseed albumins (RA) was carried out in this work, using Size-Exclusion Chromatography. A poor in vitro digestibility of the RA isolate was highlighted (15%). The aim of this study was therefore to improve the RA in vitro digestibility by enzymatic hydrolysis while preserving its attractive functional properties. Alcalase, Flavourzyme and Prolyve were used to obtain 12 hydrolysates with various degrees of hydrolysis (DH) and compositions. All hydrolysates showed improved digestibility and those with the highest DH showed the best improvements. Techno-functional properties of these hydrolysates were also characterized. The poor emulsion capacity of initial RA was improved and results showed that extent proteolysis can be a good way to improve both digestibility and functional properties. Moreover, optimal conditions for RA proteolysis were identified to produce with Flavourzyme a partial hydrolysate (still containing 50% intact RA) that is both digestible and functional.
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Affiliation(s)
- Sophie Beaubier
- Laboratoire Réactions et Génie des Procédés, Université de Lorraine, CNRS, LRGP, F-54000 Nancy, France; Groupe AVRIL, 11 rue de Monceau, F-75008 Paris, France
| | | | - Odile Mesieres
- Laboratoire Réactions et Génie des Procédés, Université de Lorraine, CNRS, LRGP, F-54000 Nancy, France
| | - Xavier Framboisier
- Laboratoire Réactions et Génie des Procédés, Université de Lorraine, CNRS, LRGP, F-54000 Nancy, France
| | - Olivier Galet
- Groupe AVRIL, 11 rue de Monceau, F-75008 Paris, France
| | - Romain Kapel
- Laboratoire Réactions et Génie des Procédés, Université de Lorraine, CNRS, LRGP, F-54000 Nancy, France.
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21
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Fu L, Gao S, Li B. Impact of Processing Methods on the In Vitro Protein Digestibility and DIAAS of Various Foods Produced by Millet, Highland Barley and Buckwheat. Foods 2023; 12:foods12081714. [PMID: 37107509 PMCID: PMC10137793 DOI: 10.3390/foods12081714] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2023] [Revised: 04/04/2023] [Accepted: 04/17/2023] [Indexed: 04/29/2023] Open
Abstract
Cereals are rich sources of dietary protein, whose nutritional assessments are often performed on raw grains or protein isolates. However, processing and gastrointestinal digestion may affect amino acid (AA) compositions, then change the protein quality. In this study, we determined the digestibility and AA compositions of various foods produced by whole grains (PG) or flour (PF) from three cereals (millet, highland barley and buckwheat) and analyzed the impact of processing methods on the digestible indispensable amino acid score (DIAAS) using the INFOGEST protocol. The in vitro protein digestibility of cereal-based foods was lower than raw grains, and PF showed a better digestion property than PG. The intestinal digestibility of individual AA within a food varied widely, and the digestibility of Cys and Ile was the lowest among all AAs. The DIAAS values of PG were lower than those of PF in each kind of cereal, and PF of buckwheat had the highest DIAAS value, followed by highland barley. The first limiting AA was still Lys for millet and highland barley compared to the raw grains; however, for buckwheat it was Leu. This study provided nutritional information on cereal products and helped to guide the collocation of different foods in diets.
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Affiliation(s)
- Lulu Fu
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, No.17, Qinghua East Road, Haidian District, Beijing 100083, China
| | - Song Gao
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, No.17, Qinghua East Road, Haidian District, Beijing 100083, China
| | - Bo Li
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, No.17, Qinghua East Road, Haidian District, Beijing 100083, China
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22
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Sousa R, Recio I, Heimo D, Dubois S, Moughan PJ, Hodgkinson SM, Portmann R, Egger L. In vitro digestibility of dietary proteins and in vitro DIAAS analytical workflow based on the INFOGEST static protocol and its validation with in vivo data. Food Chem 2023; 404:134720. [DOI: 10.1016/j.foodchem.2022.134720] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2022] [Revised: 10/19/2022] [Accepted: 10/20/2022] [Indexed: 11/04/2022]
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23
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Jiménez-Barrios P, Sánchez-Rivera L, Martínez-Maqueda D, Le Gouar Y, Dupont D, Miralles B, Recio I. Peptidomic Characterization and Amino Acid Availability after Intake of Casein vs. a Casein Hydrolysate in a Pig Model. Nutrients 2023; 15. [PMID: 36904065 DOI: 10.3390/nu15051065] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2023] [Revised: 02/16/2023] [Accepted: 02/17/2023] [Indexed: 02/23/2023] Open
Abstract
It is known that casein hydrolysis accelerates gastrointestinal transit in comparison to intact casein, although the effect of the protein hydrolysis on the composition of the digests is not fully understood. The aim of this work is to characterize, at the peptidome level, duodenal digests from pigs, as a model of human digestion, fed with micellar casein and a previously described casein hydrolysate. In addition, in parallel experiments, plasma amino acid levels were quantified. A slower transit of nitrogen to the duodenum was found when the animals received micellar casein. Duodenal digests from casein contained a wider range of peptide sizes and a higher number of peptides above five amino acids long in comparison with the digests from the hydrolysate. The peptide profile was markedly different, and although β-casomorphin-7 precursors were also found in hydrolysate samples, other opioid sequences were more abundant in the casein digests. Within the same substrate, the evolution of the peptide pattern at different time points showed minimal changes, suggesting that the protein degradation rate relies more on the gastrointestinal location than on digestion time. Higher plasma concentrations of methionine, valine, lysine and amino acid metabolites were found in animals fed with the hydrolysate at short times (<200 min). The duodenal peptide profiles were evaluated with discriminant analysis tools specific for peptidomics to identify sequence differences between both substrates that can be used for future human physiological and metabolic studies.
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24
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Buberg ML, Wasteson Y, Lindstedt BA, Witsø IL. In vitro digestion of ESC-resistant Escherichia coli from poultry meat and evaluation of human health risk. Front Microbiol 2023; 14:1050143. [PMID: 36846779 PMCID: PMC9947789 DOI: 10.3389/fmicb.2023.1050143] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2022] [Accepted: 01/16/2023] [Indexed: 02/11/2023] Open
Abstract
Introduction The spread of antimicrobial resistance (AMR) has become a threat against human and animal health. Third and fourth generation cephalosporins have been defined as critically important antimicrobials by The World Health Organization. Exposure to Extended spectrum cephalosporin-resistant E. coli may result in consumers becoming carriers if these bacteria colonize the human gut or their resistance genes spread to other bacteria in the gut microbiota. In the case that these resistant bacteria at later occasions cause disease, their resistance characteristics may lead to failure of treatment and increased mortality. We hypothesized that ESC-resistant E. coli from poultry can survive digestion and thereby cause infections and/or spread their respective resistance traits within the gastro-intestinal tract. Methods In this study, a selection of 31 ESC-resistant E. coli isolates from retail chicken meat was exposed to a static in vitro digestion model (INFOGEST). Their survival, alteration of colonizing characteristics in addition to conjugational abilities were investigated before and after digestion. Whole genome data from all isolates were screened through a custom-made virulence database of over 1100 genes for virulence- and colonizing factors. Results and discussion All isolates were able to survive digestion. Most of the isolates (24/31) were able to transfer their bla CMY2-containing plasmid to E. coli DH5-á, with a general decline in conjugation frequency of digested isolates compared to non-digested. Overall, the isolates showed a higher degree of cell adhesion than cell invasion, with a slight increase after digestion compared non-digested, except for three isolates that displayed a major increase of invasion. These isolates also harbored genes facilitating invasion. In the virulence-associated gene analysis two isolates were categorized as UPEC, and one isolate was considered a hybrid pathogen. Altogether the pathogenic potential of these isolates is highly dependent on the individual isolate and its characteristics. Poultry meat may represent a reservoir and be a vehicle for dissemination of potential human pathogens and resistance determinants, and the ESC-resistance may complicate treatment in the case of an infection.
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Affiliation(s)
- May Linn Buberg
- Department of Paraclinical Sciences, Faculty of Veterinary Medicine, Norwegian University of Life Sciences, Ås, Norway
| | - Yngvild Wasteson
- Department of Paraclinical Sciences, Faculty of Veterinary Medicine, Norwegian University of Life Sciences, Ås, Norway
| | - Bjørn Arne Lindstedt
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Ås, Norway
| | - Ingun Lund Witsø
- Department of Paraclinical Sciences, Faculty of Veterinary Medicine, Norwegian University of Life Sciences, Ås, Norway,*Correspondence: Ingun Lund Witsø ✉
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25
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Komatsu Y, Tsuda M, Wada Y, Shibasaki T, Nakamura H, Miyaji K. Nutritional Evaluation of Milk-, Plant-, and Insect-Based Protein Materials by Protein Digestibility Using the INFOGEST Digestion Method. J Agric Food Chem 2023; 71:2503-2513. [PMID: 36695832 DOI: 10.1021/acs.jafc.2c07273] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
The INFOGEST method is a valuable tool for understanding and monitoring food digestion as an alternative to in vivo assays. However, few studies have compared animal and alternative protein sources in terms of protein quality using the INFOGEST method. This study aimed to evaluate the protein quality of milk-, plant-, and insect-based protein materials by in vitro protein digestibility and in vitro digestible indispensable amino acid score (DIAAS), following the INFOGEST method. Milk-based protein materials had the highest protein digestibility (86.1-90.8%), followed by soy (85.1%) and wheat (82.3%). These materials had significantly higher protein digestibility compared with zein (65.1%), cricket (63.6%), and mealworm (69.5%). Additionally, the mean values of in vitro DIAAS of milk-based protein materials (105.0-137.5) were higher than those of plant- and insect-based protein materials (1.9-91.0). Milk-based protein materials have higher protein quality than plant- and insect-based protein materials by the nutritional evaluation following the INFOGEST digestion method.
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Affiliation(s)
- Yosuke Komatsu
- Health Care & Nutritional Science Institute, Morinaga Milk Industry Co. Ltd., Zama252-8583, Japan
- Center for Food and Medical Innovation Promotion, Institute for the Promotion of Business-Regional Collaboration of Hokkaido University, Sapporo001-0021, Japan
| | - Muneya Tsuda
- Health Care & Nutritional Science Institute, Morinaga Milk Industry Co. Ltd., Zama252-8583, Japan
| | - Yasuaki Wada
- Health Care & Nutritional Science Institute, Morinaga Milk Industry Co. Ltd., Zama252-8583, Japan
- Center for Food and Medical Innovation Promotion, Institute for the Promotion of Business-Regional Collaboration of Hokkaido University, Sapporo001-0021, Japan
| | - Takuya Shibasaki
- Health Care & Nutritional Science Institute, Morinaga Milk Industry Co. Ltd., Zama252-8583, Japan
| | - Hirohiko Nakamura
- Health Care & Nutritional Science Institute, Morinaga Milk Industry Co. Ltd., Zama252-8583, Japan
| | - Kazuhiro Miyaji
- Health Care & Nutritional Science Institute, Morinaga Milk Industry Co. Ltd., Zama252-8583, Japan
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26
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Logan A, Ménard O, Bayrak M, Rakhshi E, Floury J. Gastric devolution of transglutaminase-induced acid and rennet-induced casein gels using dynamic DIDGI® and static COST action INFOGEST protocols. Food Res Int 2023; 164:112351. [PMID: 36737940 DOI: 10.1016/j.foodres.2022.112351] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2022] [Revised: 12/15/2022] [Accepted: 12/23/2022] [Indexed: 12/26/2022]
Abstract
Limited studies in the literature have compared in vitro dynamic and in vitro static protocols for modelling the gastric digestive process of food systems. This experiment explores the differences between two different in vitro approaches to the devolution of a transglutaminase-induced acid gel (TG, pH 5.1-5.3) and rennet-induced gel (RG, pH 6.5-6.7). Gels were exposed to a simulated oral phase, followed by either the dynamic DIDGI® or static COST action INFOGEST protocol to simulate gastric conditions. Protein hydrolysis was evident from 15 min onwards for TG exposed to the dynamic protocol where levels continued to increase at a steady rate. In contrast, RG exhibited a notable lag-phase before levels increased from around 60 min onwards. Under the static protocol, protein hydrolysis was observed for both TG and RG upon exposure to the gastric environment which continued to increase over time. Despite these differences, similar levels of protein hydrolysis were found for TG and RG at the gastric endpoint using either protocol demonstrating that both the dynamic DIDGI® and static COST action INFOGEST methods provide a suitable and comparable environment for the in vitro digestion of casein protein under simulated gastric conditions.
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Affiliation(s)
- Amy Logan
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia.
| | | | - Meltem Bayrak
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia; School of Science, College of Science, Engineering and Health, RMIT University, 124 La Trobe Street, Melbourne, VIC 3000, Australia.
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27
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Jiménez-Munoz L, Torp Nielsen M, Roman L, Corredig M. Variation of in vitro digestibility of pea protein powder dispersions from commercially available sources. Food Chem 2023; 401:134178. [DOI: 10.1016/j.foodchem.2022.134178] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2022] [Revised: 08/04/2022] [Accepted: 09/05/2022] [Indexed: 10/14/2022]
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28
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Magouz O, Mehanna N, Khalifa M, Sakr H, Gensberger-Reigl S, Dalabasmaz S, Pischetsrieder M. Profiles, antioxidative and ACE inhibitory activity of peptides released from fermented buttermilk before and after simulated gastrointestinal digestion. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2022.103266] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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29
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Refael G, Riess HT, Levi CS, Magzal F, Tamir S, Koren O, Lesmes U. Responses of the human gut microbiota to physiologically digested insect powders or isolated chitin thereof. Future Foods 2022. [DOI: 10.1016/j.fufo.2022.100197] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
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30
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Álvarez-Olguín MA, Beltrán-Barrientos LM, Hernandez-Mendoza A, González-Córdova AF, Vallejo-Cordoba B. Current trends and perspectives on bioaccessibility and bioavailability of food bioactive peptides: in vitro and ex vivo studies. J Sci Food Agric 2022; 102:6824-6834. [PMID: 35716022 DOI: 10.1002/jsfa.12077] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/02/2021] [Revised: 05/26/2022] [Accepted: 06/18/2022] [Indexed: 06/15/2023]
Abstract
The bioaccessibility and bioavailability of food-derived bioactive compounds are important issues when assessing their in vivo physiological health-promoting effects. Food components such as proteins and peptides are exposed to different proteases and peptidases during gastrointestinal digestion and absorption. Different in vitro approaches have therefore been developed to evaluate the bioaccessibility and stability of bioactive peptides. The static simulated gastrointestinal digestion model (SGD) was widely reported to assess the bioaccessibility of bioactive peptides. On the other hand, although the dynamic SGD model may better simulate human digestion, it has rarely been explored in bioaccessibility studies of food bioactive peptides due to its high cost and lack of standardization. For bioavailability studies, the Caco-2 cell monolayer model has been used extensively for the assessment of food bioactive peptides. In fact, very few reports using alternative methods for determining transepithelial transport of bioactive peptides have been employed. In this sense, ex vivo tissue-based models such as the Ussing chamber and the everted sac gut have been used. Current evidence supports the fact that using SGD with cell-based models for evaluating the bioaccessibility, absorption, and bioavailability of food-derived bioactive peptides, is the most commonly used approach. Nevertheless, SGD with ex vivo tissue-based models such as the everted sac, remains to be further explored because it seems to be the model that better mimics the physiological process - it is also fast and inexpensive, and several compounds may be tested simultaneously. In the present review, we discuss information available on the different in vitro approaches for the determination of bioaccessibility and bioavailability of food-derived bioactive peptides with special emphasis on ex vivo tissue-based models such as the everted sac and the Ussing chamber models. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Miguel A Álvarez-Olguín
- Coordinación de Tecnología de Alimentos de Origen Animal, Centro de Investigación en Alimentación y Desarrollo, Hermosillo, Mexico
| | - Lilia M Beltrán-Barrientos
- Coordinación de Tecnología de Alimentos de Origen Animal, Centro de Investigación en Alimentación y Desarrollo, Hermosillo, Mexico
| | - Adrian Hernandez-Mendoza
- Coordinación de Tecnología de Alimentos de Origen Animal, Centro de Investigación en Alimentación y Desarrollo, Hermosillo, Mexico
| | - Aarón F González-Córdova
- Coordinación de Tecnología de Alimentos de Origen Animal, Centro de Investigación en Alimentación y Desarrollo, Hermosillo, Mexico
| | - Belinda Vallejo-Cordoba
- Coordinación de Tecnología de Alimentos de Origen Animal, Centro de Investigación en Alimentación y Desarrollo, Hermosillo, Mexico
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31
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Dary Guerra-fajardo L, Pavón-pérez J, Vallejos-almirall A, Jorquera-pereira D. Advances in analytical techniques coupled to in vitro bioassays in the search for new peptides with functional activity in effect-directed analysis. Food Chem 2022; 397:133784. [DOI: 10.1016/j.foodchem.2022.133784] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2021] [Revised: 07/17/2022] [Accepted: 07/23/2022] [Indexed: 11/20/2022]
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32
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Di Nunzio M, Loffi C, Montalbano S, Chiarello E, Dellafiora L, Picone G, Antonelli G, Tedeschi T, Buschini A, Capozzi F, Galaverna G, Bordoni A. Cleaning the Label of Cured Meat; Effect of the Replacement of Nitrates/Nitrites on Nutrients Bioaccessibility, Peptides Formation, and Cellular Toxicity of In Vitro Digested Salami. Int J Mol Sci 2022; 23:12555. [DOI: 10.3390/ijms232012555] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Revised: 10/12/2022] [Accepted: 10/17/2022] [Indexed: 11/16/2022] Open
Abstract
Curing salts composed of mixtures of nitrates and nitrites are preservatives widely used in processed meats. Despite many desirable technological effects, their use in meat products has been linked to methemoglobinemia and the formation of nitrosamines. Therefore, an increasing “anti-nitrite feeling” has grown among meat consumers, who search for clean label products. In this view, the use of natural compounds as alternatives represents a challenge for the meat industry. Processing (including formulation and fermentation) induces chemical or physical changes of food matrix that can modify the bioaccessibility of nutrients and the formation of peptides, impacting on the real nutritional value of food. In this study we investigated the effect of nitrate/nitrite replacement with a combination of polyphenols, ascorbate, and nitrate-reducing microbial starter cultures on the bioaccessibility of fatty acids, the hydrolysis of proteins and the release of bioactive peptides after in vitro digestion. Moreover, digested salami formulations were investigated for their impacts on cell proliferation and genotoxicity in the human intestinal cellular model (HT-29 cell line). The results indicated that a replacement of synthetic nitrates/nitrites with natural additives can represent a promising strategy to develop innovative “clean label” salamis without negatively affecting their nutritional value.
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33
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Faubel N, Makran M, Cilla A, Alegría A, Barberá R, Garcia-Llatas G. Bioaccessibility of Plant Sterols in Wholemeal Rye Bread Using the INFOGEST Protocol: Influence of Oral Phase and Enzymes of Lipid Metabolism. J Agric Food Chem 2022; 70:13223-13232. [PMID: 36206318 PMCID: PMC10389751 DOI: 10.1021/acs.jafc.2c04024] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
Bioaccessibility of plant sterols (PS) in an enriched wholemeal rye bread was evaluated, for the first time, using the INFOGEST protocol without gastric lipase (GL) and cholesterol esterase (CE), with GL or GL + CE. Moreover, human chewing and an in vitro oral phase (simulated salivary fluid and α-amylase) were evaluated for this purpose. The addition of GL decreased the bioaccessibility of total PS (from 23.8 to 18.5%), whereas the use of GL + CE does not significantly affect PS bioaccessibility. The in vitro oral phase resulted in an ineffective homogenization of the fresh vs partially dried and milled bread, reducing the bioaccessibility of total (from 20.2 to 12.8%) and individual PS. The INFOGEST digestion including the use of GL and CE, as well as an oral phase with human chewing, is proposed for the assessment of PS bioaccessibility in a solid matrix such as wholemeal rye bread since it more closely approximates the in vivo situation.
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Affiliation(s)
- Nerea Faubel
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Av. Vicente Andrés Estellés s/n, 46100 Burjassot, Spain
| | - Mussa Makran
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Av. Vicente Andrés Estellés s/n, 46100 Burjassot, Spain
| | - Antonio Cilla
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Av. Vicente Andrés Estellés s/n, 46100 Burjassot, Spain
| | - Amparo Alegría
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Av. Vicente Andrés Estellés s/n, 46100 Burjassot, Spain
| | - Reyes Barberá
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Av. Vicente Andrés Estellés s/n, 46100 Burjassot, Spain
| | - Guadalupe Garcia-Llatas
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Av. Vicente Andrés Estellés s/n, 46100 Burjassot, Spain
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34
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Richter P, Sebald K, Fischer K, Behrens M, Schnieke A, Somoza V. Bitter Peptides YFYPEL, VAPFPEVF, and YQEPVLGPVRGPFPIIV, Released during Gastric Digestion of Casein, Stimulate Mechanisms of Gastric Acid Secretion via Bitter Taste Receptors TAS2R16 and TAS2R38. J Agric Food Chem 2022; 70:11591-11602. [PMID: 36054030 PMCID: PMC9501810 DOI: 10.1021/acs.jafc.2c05228] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/24/2022] [Revised: 08/13/2022] [Accepted: 08/15/2022] [Indexed: 05/22/2023]
Abstract
Eating satiating, protein-rich foods is one of the key aspects of modern diet, although a bitter off-taste often limits the application of some proteins and protein hydrolysates, especially in processed foods. Previous studies of our group demonstrated that bitter-tasting food constituents, such as caffeine, stimulate mechanisms of gastric acid secretion as a signal of gastric satiation and a key process of gastric protein digestion via activation of bitter taste receptors (TAS2Rs). Here, we tried to elucidate whether dietary non-bitter-tasting casein is intra-gastrically degraded into bitter peptides that stimulate mechanisms of gastric acid secretion in physiologically achievable concentrations. An in vitro model of gastric digestion was verified by casein-fed pigs, and the peptides resulting from gastric digestion were identified by liquid chromatography-time-of-flight-mass spectrometry. The bitterness of five selected casein-derived peptides was validated by sensory analyses and by an in vitro screening approach based on human gastric parietal cells (HGT-1). For three of these peptides (YFYPEL, VAPFPEVF, and YQEPVLGPVRGPFPIIV), an upregulation of gene expression of TAS2R16 and TAS2R38 was observed. The functional involvement of these TAS2Rs was verified by siRNA knock-down (kd) experiments in HGT-1 cells. This resulted in a reduction of the mean proton secretion promoted by the peptides by up to 86.3 ± 9.9% for TAS2R16kd (p < 0.0001) cells and by up to 62.8 ± 7.0% for TAS2R38kd (p < 0.0001) cells compared with mock-transfected cells.
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Affiliation(s)
- Phil Richter
- Leibniz
Institute for Food Systems Biology at the Technical University of
Munich, Lise-M eitner-Straße
34, 85354Freising, Germany
| | - Karin Sebald
- Leibniz
Institute for Food Systems Biology at the Technical University of
Munich, Lise-M eitner-Straße
34, 85354Freising, Germany
| | - Konrad Fischer
- Chair
of Livestock Biotechnology, TUM School of Life Sciences, Technical University of Munich, Liesel-Beckmann-Straße 1, 85354Freising, Germany
| | - Maik Behrens
- Leibniz
Institute for Food Systems Biology at the Technical University of
Munich, Lise-M eitner-Straße
34, 85354Freising, Germany
| | - Angelika Schnieke
- Chair
of Livestock Biotechnology, TUM School of Life Sciences, Technical University of Munich, Liesel-Beckmann-Straße 1, 85354Freising, Germany
| | - Veronika Somoza
- Leibniz
Institute for Food Systems Biology at the Technical University of
Munich, Lise-M eitner-Straße
34, 85354Freising, Germany
- Chair
of Nutritional Systems Biology, TUM School of Life Sciences, Technical University of Munich, Lise-Meitner-Straße 34, 85354Freising, Germany
- Department
of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Josef-Holaubek-Platz 2 (UZA II), 1090Wien, Austria
- . Phone +49-8161-71-2700
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35
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Garvey SM, Guice JL, Hollins MD, Best CH, Tinker KM. Fungal digestive enzymes promote macronutrient hydrolysis in the INFOGEST static in vitro simulation of digestion. Food Chem 2022; 386:132777. [PMID: 35364497 DOI: 10.1016/j.foodchem.2022.132777] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2021] [Revised: 03/18/2022] [Accepted: 03/21/2022] [Indexed: 11/18/2022]
Abstract
The objective of this study was to test the hydrolytic efficacy of 6 fungal enzymes in the INFOGEST static in vitro simulation of gastrointestinal (GI) digestion. First, the INFOGEST protocol was adapted for testing of exogenous enzymes. Second, a dose-response study of 3 individual fungal proteases, a lipase, and an amylase with glucoamylase demonstrated improved dietary protein, lipid, and carbohydrate hydrolysis, respectively, from an oral nutritional supplement (ONS) under simulated gastric or GI conditions, compared to pepsin and pancreatin-based control conditions. Third, a combination of the 6 enzymes (BC-006) improved macronutrient digestion, including enhanced release of individual amino acids from ONS and mixed meal substrates. Finally, we validated digestive models of aging and proton pump inhibitor (PPI) use, and showed that BC-006 improved gastric digestion under these compromised digestive conditions. The INFOGEST static simulation is a feasible tool to rapidly screen and profile exogenous enzymes for digestive efficacy in vitro.
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Affiliation(s)
- Sean M Garvey
- Department of Research and Development, BIO-CAT, Inc., 9117 Three Notch Rd, Troy, VA 22974, USA.
| | - Justin L Guice
- Department of Research and Development, BIO-CAT, Inc., 9117 Three Notch Rd, Troy, VA 22974, USA
| | - Morgan D Hollins
- Department of Research and Development, BIO-CAT, Inc., 9117 Three Notch Rd, Troy, VA 22974, USA
| | - Caroline H Best
- Department of Research and Development, BIO-CAT, Inc., 9117 Three Notch Rd, Troy, VA 22974, USA
| | - Kelly M Tinker
- Department of Research and Development, BIO-CAT, Inc., 9117 Three Notch Rd, Troy, VA 22974, USA.
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36
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Koev TT, Harris HC, Kiamehr S, Khimyak YZ, Warren FJ. Starch hydrogels as targeted colonic drug delivery vehicles. Carbohydr Polym 2022; 289:119413. [DOI: 10.1016/j.carbpol.2022.119413] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2021] [Revised: 03/22/2022] [Accepted: 03/23/2022] [Indexed: 01/22/2023]
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37
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Vivanco-Maroto SM, Santos-Hernández M, Sanchón J, Picariello G, Recio I, Miralles B. In vitro digestion of milk proteins including intestinal brush border membrane peptidases. Transepithelial transport of resistant casein domains. Food Res Int 2022; 157:111238. [DOI: 10.1016/j.foodres.2022.111238] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2022] [Revised: 04/05/2022] [Accepted: 04/07/2022] [Indexed: 11/04/2022]
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38
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Zheng H, Chen B, Rao J. Nutraceutical potential of industrial hemp ( Cannabis sativa L.) extracts: physicochemical stability and bioaccessibility of cannabidiol (CBD) nanoemulsions. Food Funct 2022; 13:4502-4512. [PMID: 35348145 DOI: 10.1039/d1fo04433h] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Cannabidiol (CBD) is one of the most promising functional food ingredients, which displays a number of health benefits. However, its low solubility and bioavailability impede its applications in functional foods. Herein, we developed a food-grade CBD nanoemulsion system using medium chain triacylglycerides (MCT), canola oil (CO), or hemp seed oil (HSO) as the carrier oil to compare the physicochemical stability and bioaccessibility of CBD. Encouragingly, all formulations were well maintained for 90 days under the tested temperatures (4, 25 and 37 °C) and pH values (3.5 and 7.0). Quantitative analysis of CBD during storage using high performance liquid chromatography revealed that the light exposure and acidity of the solution are two important factors affecting the chemical stability of CBD. Moreover, improved bioaccessibility of CBD in all three nanoemulsion formulations compared to that of bulk oil forms was confirmed, and the long chain triacylglyceride (LCT)-based nanoemulsion was superior to the MCT-based counterpart.
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Affiliation(s)
- Huijuan Zheng
- Food Ingredients and Biopolymers Laboratory, Department of Plant Sciences, North Dakota State University, Fargo, ND 58102, USA.
| | - Bingcan Chen
- Food Ingredients and Biopolymers Laboratory, Department of Plant Sciences, North Dakota State University, Fargo, ND 58102, USA.
| | - Jiajia Rao
- Food Ingredients and Biopolymers Laboratory, Department of Plant Sciences, North Dakota State University, Fargo, ND 58102, USA.
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39
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Zhou L, Wang L, Ma N, Wan Y, Qian W. Real-time monitoring of interactions between dietary fibers and lipid layer and their impact on the lipolysis process. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107445] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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40
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Junejo SA, Flanagan BM, Zhang B, Dhital S. Starch structure and nutritional functionality - Past revelations and future prospects. Carbohydr Polym 2022; 277:118837. [PMID: 34893254 DOI: 10.1016/j.carbpol.2021.118837] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2021] [Revised: 10/17/2021] [Accepted: 10/28/2021] [Indexed: 02/08/2023]
Abstract
Starch exists naturally as insoluble semi-crystalline granules assembled by amylose and amylopectin. Acknowledging the pioneers, we have reviewed the major accomplishments in the area of starch structure from the early 18th century and further established the relation of starch structure to nutritional functionality. Although a huge array of work is reported in the area, the review identified that some features of starch are still not fully understood and needs further elucidation. With the rise of diet-related diseases, it has never been more important to understand starch structure and use that knowledge to improve the nutritional value of the world's principal energy source.
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Affiliation(s)
- Shahid Ahmed Junejo
- School of Food Science and Engineering, Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health, South China University of Technology, Guangzhou 510640, China
| | - Bernadine M Flanagan
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, Queensland 4072, Australia
| | - Bin Zhang
- School of Food Science and Engineering, Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health, South China University of Technology, Guangzhou 510640, China.
| | - Sushil Dhital
- Department of Chemical Engineering, Monash University, Clayton Campus, VIC 3800, Australia.
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41
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Di Nunzio M, Loffi C, Chiarello E, Dellafiora L, Picone G, Antonelli G, Di Gregorio C, Capozzi F, Tedeschi T, Galaverna G, Bordoni A. Impact of a Shorter Brine Soaking Time on Nutrient Bioaccessibility and Peptide Formation in 30-Months-Ripened Parmigiano Reggiano Cheese. Molecules 2022; 27:664. [PMID: 35163932 DOI: 10.3390/molecules27030664] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/06/2021] [Revised: 01/17/2022] [Accepted: 01/18/2022] [Indexed: 11/16/2022]
Abstract
Reducing the salt content in food is an important nutritional strategy for decreasing the risk of diet-related diseases. This strategy is particularly effective when applied to highly appreciated food having good nutritional characteristics, if it does not impact either upon sensory or nutritional properties of the final product. This work aimed at evaluating if the reduction of salt content by decreasing the brine soaking time modifies fatty acid and protein bioaccessibility and bioactive peptide formation in a 30-month-ripened Parmigiano Reggiano cheese (PRC). Hence, conventional and hyposodic PRC underwent in vitro static gastrointestinal digestion, and fatty acid and protein bioaccessibility were assessed. The release of peptide sequences during digestion was followed by LC–HRMS, and bioactive peptides were identified using a bioinformatic approach. At the end of digestion, fatty acid and protein bioaccessibility were similar in conventional and hyposodic PRC, but most of the bioactive peptides, mainly the ACE-inhibitors, were present in higher concentrations in the low-salt cheese. Considering that the sensory profiles were already evaluated as remarkably similar in conventional and hyposodic PRC, our results confirmed that shortening brine soaking time represents a promising strategy to reduce salt content in PRC.
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42
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Martín-Hernández MDC, Burnand D, Jud C, Portmann R, Egger L. Interaction of magnetic silica nanoparticles with food proteins during in vitro digestion. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112303] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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43
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Fang M, Xiong S, Yin T, Hu Y, Liu R, Du H, Liu Y, You J. In vivo digestion and absorption characteristics of surimi gels with different degrees of cross-linking induced by transglutaminase (TGase). Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.107007] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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44
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Wang R, Mohammadi M, Mahboubi A, Taherzadeh MJ. In-vitro digestion models: a critical review for human and fish and a protocol for in-vitro digestion in fish. Bioengineered 2021; 12:3040-3064. [PMID: 34187302 PMCID: PMC8806420 DOI: 10.1080/21655979.2021.1940769] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2021] [Accepted: 06/04/2021] [Indexed: 10/28/2022] Open
Abstract
Digestive systems in human, animals, and fish are biological reactors and membranes to digest food and extract nutrients. Therefore, static and dynamic models of in-vitro digestion systems are developed to study e.g. novel food and feed before in-vivo studies. Such models are well developed for human, but not to the same extent for animals and fish. On the other hand, recent advances in aquaculture nutrition have created several potential fish meal replacements, and the assessment of their nutrient digestibility is critical in the application as a fish meal replacement. Using an in-vitro method, the assessment of an ingredient digestibility could be faster and less expensive compared to using an in-vivo experiment. An in-vitro method has been widely used to assess food nutrient digestibility for humans; however, its application for fish is still in the early stages. Both the human and fish as monogastric vertebrates share similar gastrointestinal systems; thus, the concept from the application for humans could be applied for fish. This review aims to improve the in-vitro digestion protocol for fish by adapting the concept from then study for humans, summarizing the current available in-vitro digestion model developed for human and fish in-vitro digestion study, identifying challenges specifically for fish required to be tackled and suggesting an engineering approach to adapt the human in-vitro gastrointestinal model to fish. Protocols to conduct in-vitro digestion study for fish are then proposed.
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Affiliation(s)
- Ricky Wang
- Swedish Centre for Resource Recovery, University of Borås, Borås. Sweden
| | - Mahtab Mohammadi
- Swedish Centre for Resource Recovery, University of Borås, Borås. Sweden
| | - Amir Mahboubi
- Swedish Centre for Resource Recovery, University of Borås, Borås. Sweden
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45
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Tormási J, Abrankó L. Assessment of Fatty Acid-Specific Lipolysis by In Vitro Digestion and GC-FID. Nutrients 2021; 13:nu13113889. [PMID: 34836142 PMCID: PMC8623358 DOI: 10.3390/nu13113889] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2021] [Revised: 10/22/2021] [Accepted: 10/25/2021] [Indexed: 02/03/2023] Open
Abstract
The nutritional relevance of food compositional data could be improved by taking the bioaccessibility of these constituents into account. A lack of routine methods to assess the bioaccessibility of fatty acids (FAs) in food is one of the limiting factors of doing so. An analytical protocol is proposed for routine assessment of the extent of lipolysis via in vitro digestion simulation methods in food products. The established method provides specific information on each FA individually. Steps of the protocol including the Bligh and Dyer chloroform/methanol/water extraction of esterified and free FAs from in vitro digesta, methyl ester derivatization, and GC-FID analysis were specifically tailored to help routine work and were harmonized with the Infogest in vitro digestion simulation protocol (both v1.0 and v2.0). The method was applied to assess the degree of FA-specific lipolysis in a baked fish (carp) meal and the results showed that the FA composition of the original food significantly differed from that of the distribution of FFAs in the digesta. The use of gastric lipase (in Infogest v2.0 protocol) increased total FA release by 9.5% and its specific impact on palmitic acid was the most prominent.
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46
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Xavier AAO, Mariutti LRB. Static and semi-dynamic in vitro digestion methods: state of the art and recent achievements towards standardization. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2021.08.002] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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47
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Orlien V, Aalaei K, Poojary MM, Nielsen DS, Ahrné L, Carrascal JR. Effect of processing on in vitro digestibility (IVPD) of food proteins. Crit Rev Food Sci Nutr 2021; 63:2790-2839. [PMID: 34590513 DOI: 10.1080/10408398.2021.1980763] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
Proteins are important macronutrients for the human body to grow and function throughout life. Although proteins are found in most foods, their very dissimilar digestibility must be taking into consideration when addressing the nutritional composition of a diet. This review presents a comprehensive summary of the in vitro digestibility of proteins from plants, milk, muscle, and egg. It is evident from this work that protein digestibility greatly varies among foods, this variability being dependent not only upon the protein source, but also the food matrix and the molecular interactions between proteins and other food components (food formulation), as well as the conditions during food processing and storage. Different approaches have been applied to assess in vitro protein digestibility (IVPD), varying in both the enzyme assay and quantification method used. In general, animal proteins tend to show higher IVPD. Harsh technological treatments tend to reduce IVPD, except for plant proteins, in which thermal degradation of anti-nutritional compounds results in improved IVPD. However, in order to improve the current knowledge about protein digestibility there is a vital need for understanding dependency on a protein source, molecular interaction, processing and formulation and relationships between. Such knowledge can be used to develop new food products with enhanced protein bioaccessibility.
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Affiliation(s)
- Vibeke Orlien
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Kataneh Aalaei
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Mahesha M Poojary
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Dennis S Nielsen
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Lilia Ahrné
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Jorge Ruiz Carrascal
- Research Institute of Meat and Meat Products (IproCar), University of Extremadura, Cáceres, Spain
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48
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Jiménez-Munoz L, Brodkorb A, Gómez-Mascaraque LG, Corredig M. Effect of heat treatment on the digestion behavior of pea and rice protein dispersions and their blends, studied using the semi-dynamic INFOGEST digestion method. Food Funct 2021; 12:8747-8759. [PMID: 34369549 DOI: 10.1039/d1fo01223a] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
In the present study, the structuring and breakdown of a 5% protein dispersion prepared with commercial fractions of pea and rice isolates (PPI and RPI, respectively) were monitored by in vitro digestion. These proteins were blended in a 2 : 1 ratio of pea and rice, respectively, as this would deliver a high amino acid score. The effect of heating at 90 °C for 15 min on the digestion behavior was evaluated not only for the blend, but also for the respective protein isolate fractions, using the INFOGEST international consensus, semi-dynamic in vitro gastric model. Digesta were characterized by gel electrophoresis, light scattering, confocal laser scanning microscopy and size exclusion HPLC. Heating increased the solubility of PPI from 15.7% to 26.6% at pH 7.4. RPI showed low solubility (a maximum of 2.6% at pH 2), regardless of the treatment. Confocal microscopy observations evidenced major differences in the aggregates formed during digestion, with larger aggregates for heated PPI. While the unheated pea protein dispersions precipitated near the isoelectric pH, the heated counterpart formed macro-aggregates under the same conditions. In the case of RPI, there were no differences in structuring behaviour between unheated and heat treated reconstituted powder, due to their low solubility. Rice prolamins showed resistance to hydrolysis by pepsin and pancreatic enzymes. In the heated blend, macro-aggregates formed, but with a smaller size compared to heated pea protein alone, suggesting that pea protein aggregation was hindered by the presence of rice proteins. These results demonstrate how the composition of protein isolates can affect their in vitro digestion. However, pre-treatment of plant protein blends, such as heating, can modulate the rate and mechanism of digestion.
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Affiliation(s)
- L Jiménez-Munoz
- Aarhus University, Department of Food Science, CiFOOD Center for Innovative Foods, Agro Food Park 48, 8200 Aarhus N, Denmark.
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, P61 C996, Ireland
| | - A Brodkorb
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, P61 C996, Ireland
| | | | - M Corredig
- Aarhus University, Department of Food Science, CiFOOD Center for Innovative Foods, Agro Food Park 48, 8200 Aarhus N, Denmark.
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49
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Colombo R, Ferron L, Frosi I, Papetti A. Advances in static in vitro digestion models after the COST action Infogest consensus protocol. Food Funct 2021; 12:7619-7636. [PMID: 34250533 DOI: 10.1039/d1fo01089a] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
In vitro digestion models are essential to predictively evaluate the bioaccessibility and bioactivity of food molecules or natural products. Dynamic models better simulate the gastrointestinal conditions as they reproduce similar physiological environments. Despite this, static methods, also known as biochemical methods, represent a simple and useful approach for the study of different types of molecules, with a broad applicability in the nutritional, pharmaceutical, and toxicological fields. In addition, static models can be validated, avoiding the disadvantage of a difficult reproducibility of dynamic in vitro systems and inter-individual variations of in vivo experiments. A crucial point in the standardization of static models was the COST Action Infogest in 2014, which elaborated an international consensus static digestion method to harmonize experimental conditions and has general guidelines, thus allowing the comparison of studies and data. The aim of our review is to underline the impact of the Infogest consensus method and the development and evolution of in vitro static methods in the following years, with a focus on food applications.
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Affiliation(s)
- Raffaella Colombo
- Department of Drug Sciences, University of Pavia, V.le Taramelli 12, 27100, Pavia, Italy.
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50
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Pan Z, Ye A, Li S, Dave A, Fraser K, Singh H. Dynamic In Vitro Gastric Digestion of Sheep Milk: Influence of Homogenization and Heat Treatment. Foods 2021; 10:1938. [PMID: 34441714 PMCID: PMC8393485 DOI: 10.3390/foods10081938] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2021] [Revised: 08/17/2021] [Accepted: 08/17/2021] [Indexed: 11/16/2022] Open
Abstract
Milk is commonly exposed to processing including homogenization and thermal treatment before consumption, and this processing could have an impact on its digestion behavior in the stomach. In this study, we investigated the in vitro gastric digestion behavior of differently processed sheep milks. The samples were raw, pasteurized (75 °C/15 s), homogenized (200/20 bar at 65 °C)-pasteurized, and homogenized-heated (95 °C/5 min) milks. The digestion was performed using a dynamic in vitro gastric digestion system, the human gastric simulator with simulated gastric fluid without gastric lipase. The pH, structure, and composition of the milks in the stomach and the emptied digesta, and the rate of protein hydrolysis were examined. Curds formed from homogenized and heated milk had much looser and more fragmented structures than those formed from unhomogenized milk; this accelerated the curd breakdown, protein digestion and promoted the release of protein, fat, and calcium from the curds into the digesta. Coalescence and flocculation of fat globules were observed during gastric digestion, and most of the fat globules were incorporated into the emptied protein/peptide particles in the homogenized milks. The study provides a better understanding of the gastric emptying and digestion of processed sheep milk under in vitro gastric conditions.
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Affiliation(s)
- Zheng Pan
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand; (Z.P.); (S.L.); (A.D.); (K.F.); (H.S.)
| | - Aiqian Ye
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand; (Z.P.); (S.L.); (A.D.); (K.F.); (H.S.)
| | - Siqi Li
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand; (Z.P.); (S.L.); (A.D.); (K.F.); (H.S.)
| | - Anant Dave
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand; (Z.P.); (S.L.); (A.D.); (K.F.); (H.S.)
| | - Karl Fraser
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand; (Z.P.); (S.L.); (A.D.); (K.F.); (H.S.)
- AgResearch, Private Bag 11 008, Palmerston North 4442, New Zealand
| | - Harjinder Singh
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand; (Z.P.); (S.L.); (A.D.); (K.F.); (H.S.)
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