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Cebrián-Lloret V, Martínez-Abad A, Recio I, López-Rubio A, Martínez-Sanz M. In vitro digestibility of proteins from red seaweeds: Impact of cell wall structure and processing methods. Food Res Int 2024; 178:113990. [PMID: 38309924 DOI: 10.1016/j.foodres.2024.113990] [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: 09/13/2023] [Revised: 01/02/2024] [Accepted: 01/05/2024] [Indexed: 02/05/2024]
Abstract
This study aimed to assess the nutritional quality and digestibility of proteins in two red seaweed species, Gelidium corneum and Gracilaropsis longissima, through the application of in vitro gastrointestinal digestions, and evaluate the impact of two consecutive processing steps, extrusion and compression moulding, to produce food snacks. The protein content in both seaweeds was approximately 16 %, being primarily located within the cell walls. Both species exhibited similar amino acid profiles, with aspartic and glutamic acid being most abundant. However, processing impacted their amino acid profiles, leading to a significant decrease in labile amino acids like lysine. Nevertheless, essential amino acids constituted 35-36 % of the total in the native seaweeds and their processed products. Although the protein digestibility in both seaweed species was relatively low (<60 %), processing, particularly extrusion, enhanced it by approximately 10 %. Interestingly, the effect of the different processing steps on the digestibility varied between the two species. This difference was mainly attributed to compositional and structural differences. G. corneum exhibited increased digestibility with each processing step, while G. longissima reached maximum digestibility after extrusion. Notably, changes in the amino acid profiles of the processed products affected adversely the protein nutritional quality, with lysine becoming the limiting amino acid. These findings provide the basis for developing strategies to enhance protein quality in these seaweed species, thereby facilitating high-quality food production with potential applications in the food industry.
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Affiliation(s)
- Vera Cebrián-Lloret
- Food Safety and Preservation Department, IATA-CSIC, Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Antonio Martínez-Abad
- Food Safety and Preservation Department, IATA-CSIC, Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Isidra Recio
- Instituto de Investigación en Ciencias de la Alimentación (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain
| | - Amparo López-Rubio
- Food Safety and Preservation Department, IATA-CSIC, Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Marta Martínez-Sanz
- Instituto de Investigación en Ciencias de la Alimentación (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain.
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2
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Hevia A, Ruas-Madiedo P, Faria MA, Petit V, Alves B, Alvito P, Arranz E, Bastiaan-Net S, Corredig M, Dijk W, Dupont D, Giblin L, Graf BA, Kondrashina A, Ramos H, Ruiz L, Santos-Hernández M, Soriano-Romaní L, Tomás-Cobos L, Vivanco-Maroto SM, Recio I, Miralles B. A Shared Perspective on in Vitro and in Vivo Models to Assay Intestinal Transepithelial Transport of Food Compounds. J Agric Food Chem 2023; 71:19265-19276. [PMID: 38035628 PMCID: PMC10723066 DOI: 10.1021/acs.jafc.3c05479] [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] [Subscribe] [Scholar Register] [Received: 08/05/2023] [Revised: 09/29/2023] [Accepted: 11/07/2023] [Indexed: 12/02/2023]
Abstract
Assessing nutrient bioavailability is complex, as the process involves multiple digestion steps, several cellular environments, and regulatory-metabolic mechanisms. Several in vitro models of different physiological relevance are used to study nutrient absorption, providing significant challenges in data evaluation. However, such in vitro models are needed for mechanistic studies as well as to screen for biological functionality of the food structures designed. This collaborative work aims to put into perspective the wide-range of models to assay the permeability of food compounds considering the particular nature of the different molecules, and, where possible, in vivo data are provided for comparison.
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Affiliation(s)
- Arancha Hevia
- Dairy
Research Institute of Asturias (IPLA-CSIC), Paseo Río Linares, sn. Villaviciosa 33300, Asturias. Spain
| | - Patricia Ruas-Madiedo
- Dairy
Research Institute of Asturias (IPLA-CSIC), Paseo Río Linares, sn. Villaviciosa 33300, Asturias. Spain
| | - Miguel Angelo Faria
- LAQV/REQUIMTE,
Laboratório de Bromatologia e Hidrologia, Departamento de Ciências
Químicas, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
| | - Valérie Petit
- Nestlé
Research, Société des Produits
Nestlé SA, 1000 Lausanne, Switzerland
| | - Bruna Alves
- Faculty
of Sciences, University of Lisboa, Campo Grande, 1749-016 Lisboa Portugal
| | - Paula Alvito
- Food
and Nutrition Department, National Institute
of Health Dr. Ricardo Jorge, 1649-016 Lisbon, Portugal
- CESAM - Centre
for Environmental and Marine Studies, University
of Aveiro, 3810-193 Aveiro, Portugal
| | - Elena Arranz
- Department
of Nutrition and Food Science, Faculty of Pharmacy, Complutense University of Madrid (UCM), E-28040 Madrid, Spain
| | - Shanna Bastiaan-Net
- Wageningen
Food & Biobased Research, Wageningen
University & Research, 6708 WG Wageningen, The Netherlands
| | - Milena Corredig
- Department
of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus, Denmark
| | | | - Didier Dupont
- INRAE Agrocampus Ouest, STLO, F-35042 Rennes, France
| | - Linda Giblin
- Teagasc Food Research Centre, Moorepark, Fermoy, P61
C996 County Cork, Ireland
| | - Brigitte Anna Graf
- Department
of Health Professions, Faculty of Health and Education, Manchester Metropolitan University, M15 6BH Manchester, U.K.
| | - Alina Kondrashina
- H&H
Group, H&H Research, Global Research
and Technology Centre, P61
K202 Cork, County Cork, Ireland
| | - Helena Ramos
- LAQV/REQUIMTE,
Laboratório de Bromatologia e Hidrologia, Departamento de Ciências
Químicas, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
| | - Lorena Ruiz
- Dairy
Research Institute of Asturias (IPLA-CSIC), Paseo Río Linares, sn. Villaviciosa 33300, Asturias. Spain
| | - Marta Santos-Hernández
- Wellcome
Trust - MRC Institute of Metabolic Science, Metabolic Research laboratories, Addenbrooke’s Hospital, Hills Road, CB2 0QQ Cambridge, U.K.
| | - Laura Soriano-Romaní
- AINIA
in Vitro Preclinical Studies Area, Parque
Tecnológico de Valencia. c/Benjamín Franklin, 5-11, E46980 Paterna, Spain
| | - Lidia Tomás-Cobos
- AINIA
in Vitro Preclinical Studies Area, Parque
Tecnológico de Valencia. c/Benjamín Franklin, 5-11, E46980 Paterna, Spain
| | | | - Isidra Recio
- Institute of Food
Science Research CIAL (CSIC-UAM), C/Nicolás Cabrera 9, 28049 Madrid, Spain
| | - Beatriz Miralles
- Institute of Food
Science Research CIAL (CSIC-UAM), C/Nicolás Cabrera 9, 28049 Madrid, Spain
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3
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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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4
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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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5
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Menard O, Lesmes U, Shani-Levi CS, Araiza Calahorra A, Lavoisier A, Morzel M, Rieder A, Feron G, Nebbia S, Mashiah L, Andres A, Bornhorst G, Carrière F, Egger L, Gwala S, Heredia A, Kirkhus B, Macierzanka A, Portman R, Recio I, Santé-Lhoutellier V, Tournier C, Sarkar A, Brodkorb A, Mackie A, Dupont D. Static in vitro digestion model adapted to the general older adult population: an INFOGEST international consensus. Food Funct 2023; 14:4569-4582. [PMID: 37099034 DOI: 10.1039/d3fo00535f] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/27/2023]
Abstract
Understanding the mechanisms of food digestion is of paramount importance to determine the effect foods have on human health. Significant knowledge on the fate of food during digestion has been generated in healthy adults due to the development of physiologically-relevant in vitro digestion models. However, it appears that the performance of the oro-gastrointestinal tract is affected by ageing and that a model simulating the digestive conditions found in a younger adult (<65 years) is not relevant for an older adult (>65 years). The objectives of the present paper were: (1) to conduct an exhaustive literature search to find data on the physiological parameters of the older adult oro-gastrointestinal tract, (2) to define the parameters of an in vitro digestion model adapted to the older adult. International experts have discussed all the parameters during a dedicated workshop organized within the INFOGEST network. Data on food bolus properties collected in the older adult were gathered, including food particle size found in older adult boluses. In the stomach and small intestine, data suggest that significant physiological changes are observed between younger and older adults. In the latter, the rate of gastric emptying is slowed down, the pH of the stomach content is higher, the amount of secretions and thus the hydrolytic activities of gastric and intestinal digestive enzymes are reduced and the concentration of bile salts lower. The consensus in vitro digestion model of the older adult proposed here will allow significant progress to be made in understanding the fate of food in this specific population, facilitating the development of foods adapted to their nutritional needs. Nevertheless, better foundational data when available and further refinement of the parameters will be needed to implement the proposed model in the future.
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Affiliation(s)
- O Menard
- INRAE - Institut Agro, STLO, Rennes, France.
| | - U Lesmes
- Technion Israel Institute of Technology, Israel
| | | | | | - A Lavoisier
- INRAE - Institut Agro, STLO, Rennes, France.
| | - M Morzel
- INRAE - Institut Agro, STLO, Rennes, France.
| | - A Rieder
- Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture, PB 210, N-1433 Ås, Norway
| | - G Feron
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne Franche-Comté, F-21000 Dijon, France
- INRAE, PROBE research infrastructure, ChemoSens facility, F-21000 Dijon, France
| | - S Nebbia
- INRAE - Institut Agro, STLO, Rennes, France.
| | - L Mashiah
- Technion Israel Institute of Technology, Israel
| | - A Andres
- Institute of Food Engineering for Development, Universitat Politecnica de Valencia, Valencia, Spain
| | - G Bornhorst
- Department of Biological and Agricultural Engineering, University of California Davis, Davis, USA
| | - F Carrière
- Aix Marseille University, CNRS, UMR7281 Bioenergetics and Protein Engineering, Marseille, France
| | - L Egger
- Agroscope, Schwarzenburgstr, 161, 3003 Bern, Switzerland
| | - S Gwala
- Teagasc Food Research Centre, Fermoy, Co. Cork, Moorepark, Ireland
| | - A Heredia
- Institute of Food Engineering for Development, Universitat Politecnica de Valencia, Valencia, Spain
| | - B Kirkhus
- Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture, PB 210, N-1433 Ås, Norway
| | - A Macierzanka
- Gdansk University of Technology, Faculty of Chemistry, Department of Colloid and Lipid Science, 80-322 Gdansk, Poland
| | - R Portman
- Agroscope, Schwarzenburgstr, 161, 3003 Bern, Switzerland
| | - I Recio
- Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM, CEI UAM+CSIC), Nicolás Cabrera, 9, 28049 Madrid, Spain
| | - V Santé-Lhoutellier
- INRAE, France, QuaPA, UR370, Centre de Clermont Auvergne Rhône Alpes, F-63122 Saint Genes Champanelle, France
| | - C Tournier
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne Franche-Comté, F-21000 Dijon, France
- INRAE, PROBE research infrastructure, ChemoSens facility, F-21000 Dijon, France
| | - A Sarkar
- Univ Leeds, Sch Food Sci & Nutr, Leeds LS2 9JT, W Yorkshire, UK
| | - A Brodkorb
- Teagasc Food Research Centre, Fermoy, Co. Cork, Moorepark, Ireland
| | - A Mackie
- Univ Leeds, Sch Food Sci & Nutr, Leeds LS2 9JT, W Yorkshire, UK
| | - D Dupont
- INRAE - Institut Agro, STLO, Rennes, France.
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6
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González-Arceo M, Trepiana J, Aguirre L, Ibarruri J, Martínez-Sanz M, Cebrián M, Recio I, Portillo MP, Gómez-Zorita S. Anti-Steatotic Effects of Chlorella vulgaris, Nannochloropsis gaditana and Gracilaria vermiculophylla Algae Extracts in AML-12 Hepatocytes. Nutrients 2023; 15:nu15081960. [PMID: 37111177 PMCID: PMC10145070 DOI: 10.3390/nu15081960] [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: 03/21/2023] [Revised: 04/13/2023] [Accepted: 04/18/2023] [Indexed: 04/29/2023] Open
Abstract
Non-alcoholic fatty liver disease (NAFLD) is considered the most common chronic liver alteration whose prevalence is increasing in Western countries. Microalgae and macroalgae have attracted great interest due to the high content in bioactive compounds with beneficial effects on health. The aim of the present study is to assess the potential interest of extracts rich in proteins obtained from the microalgae Chlorella vulgaris and Nannochloropsis gaditana and the macroalga Gracilaria vermiculophylla in the prevention of lipid accumulation in AML-12 hepatocytes. Toxicity was not observed at any of the tested doses. Both microalgae and the macroalga were effective in preventing triglyceride accumulation, with Nannochloropsis gaditana being the most effective one. Although the three algae extracts were able to increase different catabolic pathways involved in triglyceride metabolism, the mechanisms underlying the anti-steatotic effect were different in each algae extract. In conclusion, the present study demonstrates that Chlorella vulgaris, Nannochloropsis gaditana and Gracilaria vermiculophylla extracts are able to partially prevent the accumulation of triglycerides induced by palmitic acid in cultured hepatocytes, a model used to mimic the steatosis induced in liver by dietary patterns rich in saturated fat.
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Affiliation(s)
- Maitane González-Arceo
- Nutrition and Obesity Group, Department of Nutrition and Food Science, University of the Basque Country (UPV/EHU) and Lucio Lascaray Research Institute, 01006 Vitoria-Gasteiz, Spain
| | - Jenifer Trepiana
- Nutrition and Obesity Group, Department of Nutrition and Food Science, University of the Basque Country (UPV/EHU) and Lucio Lascaray Research Institute, 01006 Vitoria-Gasteiz, Spain
- CIBEROBN Physiopathology of Obesity and Nutrition, Institute of Health Carlos III, 01006 Vitoria-Gasteiz, Spain
- Bioaraba Health Research Institute, 01006 Vitoria-Gasteiz, Spain
| | - Leixuri Aguirre
- Nutrition and Obesity Group, Department of Nutrition and Food Science, University of the Basque Country (UPV/EHU) and Lucio Lascaray Research Institute, 01006 Vitoria-Gasteiz, Spain
- CIBEROBN Physiopathology of Obesity and Nutrition, Institute of Health Carlos III, 01006 Vitoria-Gasteiz, Spain
- Bioaraba Health Research Institute, 01006 Vitoria-Gasteiz, Spain
| | - Jone Ibarruri
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Parque Tecnológico de Bizkaia, Astondo Bidea, 609, 48160 Derio, Spain
| | - Marta Martínez-Sanz
- Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM), Nicolás Cabrera, 9, 28049 Madrid, Spain
| | - Marta Cebrián
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Parque Tecnológico de Bizkaia, Astondo Bidea, 609, 48160 Derio, Spain
| | - Isidra Recio
- Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM), Nicolás Cabrera, 9, 28049 Madrid, Spain
| | - María P Portillo
- Nutrition and Obesity Group, Department of Nutrition and Food Science, University of the Basque Country (UPV/EHU) and Lucio Lascaray Research Institute, 01006 Vitoria-Gasteiz, Spain
- CIBEROBN Physiopathology of Obesity and Nutrition, Institute of Health Carlos III, 01006 Vitoria-Gasteiz, Spain
- Bioaraba Health Research Institute, 01006 Vitoria-Gasteiz, Spain
| | - Saioa Gómez-Zorita
- Nutrition and Obesity Group, Department of Nutrition and Food Science, University of the Basque Country (UPV/EHU) and Lucio Lascaray Research Institute, 01006 Vitoria-Gasteiz, Spain
- CIBEROBN Physiopathology of Obesity and Nutrition, Institute of Health Carlos III, 01006 Vitoria-Gasteiz, Spain
- Bioaraba Health Research Institute, 01006 Vitoria-Gasteiz, Spain
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7
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Sánchez-Quezada V, Gaytán-Martínez M, Recio I, Loarca-Piña G. Avocado seed by-product uses in emulsion-type ingredients with nutraceutical value: Stability, cytotoxicity, nutraceutical properties, and assessment of in vitro oral-gastric digestion. Food Chem 2023; 421:136118. [PMID: 37084594 DOI: 10.1016/j.foodchem.2023.136118] [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: 01/05/2023] [Revised: 03/28/2023] [Accepted: 04/04/2023] [Indexed: 04/23/2023]
Abstract
The avocado industry obtains 20-30% of the total by-products (peels and seeds). However, byproducts can be uses as sources of economic nutraceutical ingredients with functional potential. This work developed emulsion-type ingredients from avocado seed to evaluate its quality, stability, cytotoxicity, and nutraceutical properties before/after in vitro oral-gastric digestion. Ultrasound lipid extraction achieved an extraction yield of up to 95.75% compared with Soxhlet conventional extraction (p > 0.05). Six ingredients' formulations (E1-E6) were stable for up to day 20 during storage, preserving their antioxidant capacity and displaying low in vitro oxidation compared to control. None of the emulsion-type ingredients were considered cytotoxic according to the shrimp lethality assay (LC50 > 1000 µg/mL). Ingredients E2, E3, and E4 generated low lipoperoxides' concentrations and high antioxidant capacity during the oral-gastric stage. The 25 min-gastric phase showed the highest antioxidant capacity and low lipoperoxidation. Results suggested avocado seed-derived could be used to develop functional ingredients with nutraceutical properties.
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Affiliation(s)
- Vanessa Sánchez-Quezada
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Querétaro, México.
| | - Marcela Gaytán-Martínez
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Querétaro, México.
| | - Isidra Recio
- Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Madrid, Spain.
| | - Guadalupe Loarca-Piña
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Querétaro, México.
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8
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Sousa R, Portmann R, Recio I, Dubois S, Egger L. Comparison of in vitro digestibility and DIAAR between vegan and meat burgers before and after grilling. Food Res Int 2023; 166:112569. [PMID: 36914338 DOI: 10.1016/j.foodres.2023.112569] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [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: 12/14/2022] [Revised: 01/23/2023] [Accepted: 01/30/2023] [Indexed: 02/07/2023]
Abstract
Plant-based meat alternatives of high quality and digestibility could be a way to reduce meat consumption and, consequently, the environmental impact. However, little is known about their nutritional characteristics and digestion behaviour. Therefore, in the present study, the protein quality of beef burgers, known as excellent source of protein, was compared with the protein quality of two highly transformed veggie burgers, based on soy or pea-faba proteins, respectively. The different burgers were digested according to the INFOGEST in vitro digestion protocol. After digestion, total protein digestibility was determined, either based on total nitrogen (Kjeldahl) analysis, or after acid hydrolysis based on total amino groups (o-phthalaldehyde method) or total amino acids (TAA; by HPLC). The digestibility of individual amino acids was also determined, and the digestible indispensable amino acid score (DIAAS) was calculated based on in vitro digestibility. The impact of texturising and grilling on in vitro protein digestibility and the digestible indispensable amino acid ratio (DIAAR) was evaluated at the level of the ingredients and the finished products. As expected, the grilled beef burger had the highest in vitro DIAAS values (Leu 124 %), and grilled soy protein-based burger reached in vitro DIAAS values that could be rated as good (soy burger, SAA 94 %) protein source, according to the Food and Agriculture Organization. The texturing process did not significantly affect the total protein digestibility of the ingredients. However, grilling led to a decrease in digestibility and DIAAR of the pea-faba burger (P < 0.05), which was not observed in the soy burger, but led to an increase in DIAAR in the beef burger (P < 0.005).
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Affiliation(s)
- Raquel Sousa
- Agroscope, Schwarzenburgstrasse, 161, 3003 Bern, Switzerland; Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Madrid, Spain
| | - Reto Portmann
- Agroscope, Schwarzenburgstrasse, 161, 3003 Bern, Switzerland
| | - Isidra Recio
- Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Madrid, Spain
| | | | - Lotti Egger
- Agroscope, Schwarzenburgstrasse, 161, 3003 Bern, Switzerland.
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9
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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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10
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Santos-Hernández M, Vivanco-Maroto SM, Miralles B, Recio I. Food peptides as inducers of CCK and GLP-1 secretion and GPCRs involved in enteroendocrine cell signalling. Food Chem 2023; 402:134225. [DOI: 10.1016/j.foodchem.2022.134225] [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: 03/22/2022] [Revised: 08/26/2022] [Accepted: 09/10/2022] [Indexed: 11/29/2022]
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11
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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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12
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Gallo V, Romano A, Miralles B, Ferranti P, Masi P, Santos-Hernández M, Recio I. Physicochemical properties, structure and digestibility in simulated gastrointestinal environment of bread added with green lentil flour. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112713] [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] [Indexed: 10/19/2022]
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13
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Jiménez-Barrios P, Jaén-Cano CM, Malumbres R, Cilveti-Vidaurreta F, Bellanco-Sevilla A, Miralles B, Recio I, Martínez-Sanz M. Thermal stability of bovine lactoferrin prepared by cation exchange chromatography and its blends with authorized additives for infant formulas. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112744] [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: 10/19/2022]
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14
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Gasparini A, Benedé S, Tedeschi T, Sforza S, Recio I, Miralles B. In vitro simulated semi-dynamic gastrointestinal digestion: evaluation of the effects of processing on whey proteins digestibility and allergenicity. Food Funct 2022; 13:1593-1602. [DOI: 10.1039/d1fo04102a] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The effect of thermal processing on digestibility of milk proteins should be better understood as this can greatly affect their immunoreactivity. The aim of this study was to evaluate the...
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15
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Santos-Hernández M, Cermeño M, Recio I, FitzGerald RJ. In vitro dipeptidyl peptidase IV inhibitory activity and in situ insulinotropic activity of milk and egg white protein digests. Food Funct 2021; 12:12372-12380. [PMID: 34854453 DOI: 10.1039/d1fo00641j] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
Dietary proteins are involved in the regulation of glucose homeostasis by different mechanisms. Food protein digestion products are reported to inhibit dipeptidyl peptidase IV (DPP-IV), induce incretin secretion or directly exert an insulinotropic effect in pancreatic β-cells. This study illustrates the DPP-IV inhibitory activity of gastric and intestinal digests of casein, whey and egg white proteins determined in vitro, using Gly-Pro-AMC, and in situ using non-differentiated Caco-2 cells. Comparable trends in the DPP-IV inhibitory profiles were obtained by these two methods although the extent of inhibition in situ was consistently lower than the inhibition observed in vitro. Casein intestinal digests and whey protein gastric and intestinal digests showed potent DPP-IV inhibitory activities in Caco-2 cells with IC50 values ranging from 0.8 to 1.2 mg mL-1. The absorbed fraction of the intestinal digests from whey and egg white protein induced insulin secretion in BRIN-BD11 cells when determined using a two-tiered cellular model (Caco-2 and BRIN-BD11). However, the gastric digests from the same substrates showed no insulin secretion. This may be related to limited trans-epithelial transport through the Caco-2 monolayer of the gastric digestion products. However, both, gastric and intestinal digests were able to induce insulin secretion in BRIN-BD11 cells when the monolayer was composed of a co-culture of STC-1 and Caco-2 cells. This result may be attributed to the activation of STC-1 cells and subsequent incretin secretion, induced by the gastric digest, as shown by an enhanced intracellular calcium uptake.
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Affiliation(s)
- Marta Santos-Hernández
- Institute of Food Science Research, CIAL (CSIC-UAM), Nicolás Cabrera, 9, 28049 Madrid, Spain.,Department of Biological Sciences, University of Limerick, Castletroy, Limerick, Ireland.
| | - Maria Cermeño
- Department of Biological Sciences, University of Limerick, Castletroy, Limerick, Ireland.
| | - Isidra Recio
- Institute of Food Science Research, CIAL (CSIC-UAM), Nicolás Cabrera, 9, 28049 Madrid, Spain
| | - Richard J FitzGerald
- Department of Biological Sciences, University of Limerick, Castletroy, Limerick, Ireland.
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16
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Vasquez-Rojas WV, Martín D, Miralles B, Recio I, Fornari T, Cano MP. Composition of Brazil Nut ( Bertholletia excels HBK), Its Beverage and By-Products: A Healthy Food and Potential Source of Ingredients. Foods 2021; 10:foods10123007. [PMID: 34945560 PMCID: PMC8700994 DOI: 10.3390/foods10123007] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2021] [Revised: 11/22/2021] [Accepted: 11/26/2021] [Indexed: 11/16/2022] Open
Abstract
The consumption of plant-based beverages is a growing trend and, consequently, the search for alternative plant sources, the improvement of beverage quality and the use of their by-products, acquire great interest. Thus, the purpose of this work was to characterize the composition (nutrients, phytochemicals and antioxidant activity) of the Brazil nut (BN), its whole beverage (WBM), water-soluble beverage (BM-S), and its by-products of the beverage production: cake, sediment fraction (BM-D), and fat fraction (BM-F). In this study, advanced methodologies for the analysis of the components were employed to assess HPLC-ESI-QTOF (phenolic compounds), GC (fatty acids), and MALDI-TOF/TOF (proteins and peptides). The production of WBM was based on a hot water extraction process, and the production of BM-S includes an additional centrifugation step. The BN showed an interesting nutritional quality and outstanding content of unsaturated fatty acids. The investigation found the following in the composition of the BN: phenolic compounds (mainly flavan-3-ols as Catechin (and glycosides or derivatives), Epicatechin (and glycosides or derivatives), Quercetin and Myricetin-3-O-rhamnoside, hydroxybenzoic acids as Gallic acid (and derivatives), 4-hydroxybenzoic acid, ellagic acid, Vanillic acid, p-Coumaric acid and Ferulic acid, bioactive minor lipid components (β-Sitosterol, γ-Tocopherol, α-Tocopherol and squalene), and a high level of selenium. In beverages, WBM had a higher lipid content than BM-S, a factor that influenced the energy characteristics and the content of bioactive minor lipid components. The level of phenolic compounds and selenium were outstanding in both beverages. Hydrothermal processing can promote some lipolysis, with an increase in free fatty acids and monoglycerides content. In by-products, the BM-F stood out due to its bioactive minor lipid components, the BM-D showed a highlight in protein and mineral contents, and the cake retained important nutrients and phytochemicals from the BN. In general, the BN and its beverages are healthy foods, and its by-products could be used to obtain healthy ingredients with appreciable biological activities (such as antioxidant activity).
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Affiliation(s)
- Wilson V. Vasquez-Rojas
- Department of Biotechnology and Microbiology of Foods, Institute of Food Science Research, 28049 Madrid, Spain;
- Department of Production and Characterization of Novel Foods, Institute of Food Science Research, 28049 Madrid, Spain; (D.M.); (T.F.)
| | - Diana Martín
- Department of Production and Characterization of Novel Foods, Institute of Food Science Research, 28049 Madrid, Spain; (D.M.); (T.F.)
| | - Beatriz Miralles
- Department of Bioactivity and Food Analysis, Institute of Food Science Research, 28049 Madrid, Spain; (B.M.); (I.R.)
| | - Isidra Recio
- Department of Bioactivity and Food Analysis, Institute of Food Science Research, 28049 Madrid, Spain; (B.M.); (I.R.)
| | - Tiziana Fornari
- Department of Production and Characterization of Novel Foods, Institute of Food Science Research, 28049 Madrid, Spain; (D.M.); (T.F.)
| | - M. Pilar Cano
- Department of Biotechnology and Microbiology of Foods, Institute of Food Science Research, 28049 Madrid, Spain;
- Correspondence: ; Tel.: +34-910017937
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17
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Sánchez-Hernández S, Théron L, Jiménez-Barrios P, Olalla-Herrera M, Recio I, Miralles B. Protein Profile and Simulated Digestive Behavior of Breast Milk from Overweight and Normal Weight Mothers. Foods 2021; 10:887. [PMID: 33919642 PMCID: PMC8074095 DOI: 10.3390/foods10040887] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [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: 03/26/2021] [Revised: 04/12/2021] [Accepted: 04/15/2021] [Indexed: 01/03/2023] Open
Abstract
Human milk proteins have shown to vary in concentration and distribution through lactation. However, while some regulatory components, such as hormones, have shown associations with regard to the mothers' body mass index, there is limited information on the possible influence of this condition on the whole protein distribution. The objective of this study was to evaluate the protein profile of human milk from normal weight and overweight or obese mothers to identify differences in protein expression in colostrum, transitional and mature milk. The mass spectrometry analysis showed the ability to class with a high degree of confidence the lactation state and the milk profile according to the mother's condition. Individual milk samples were subjected to a digestion in vitro model that takes into account the specificities of the gastrointestinal conditions of full-term newborn infants. The digestion products were compared with available data from the digestive contents in newborns. The behavior of the most abundant proteins and the overall peptide generation and survival, showed good correspondence with in vivo data.
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Affiliation(s)
- Silvia Sánchez-Hernández
- Departamento de Nutrición y Bromatología, University of Granada, 18071 Granada, Spain; (S.S.-H.); (M.O.-H.)
| | - Laëtitia Théron
- Institut National de Recherche Pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), UR370 Qualité des Produits Animaux, F-63122 Saint Genès-Champanelle, France;
| | - Pablo Jiménez-Barrios
- Instituto de Investigación en Ciencias de la Alimentación, CIAL, (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain; (P.J.-B.); (I.R.)
| | - Manuel Olalla-Herrera
- Departamento de Nutrición y Bromatología, University of Granada, 18071 Granada, Spain; (S.S.-H.); (M.O.-H.)
- Instituto de Investigación Biosanitaria ibs. GRANADA, University of Granada, 18071 Granada, Spain
| | - Isidra Recio
- Instituto de Investigación en Ciencias de la Alimentación, CIAL, (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain; (P.J.-B.); (I.R.)
| | - Beatriz Miralles
- Instituto de Investigación en Ciencias de la Alimentación, CIAL, (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain; (P.J.-B.); (I.R.)
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18
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Santos-Hernández M, Alfieri F, Gallo V, Miralles B, Masi P, Romano A, Ferranti P, Recio I. Compared digestibility of plant protein isolates by using the INFOGEST digestion protocol. Food Res Int 2020; 137:109708. [PMID: 33233282 DOI: 10.1016/j.foodres.2020.109708] [Citation(s) in RCA: 43] [Impact Index Per Article: 10.8] [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: 06/05/2020] [Revised: 08/21/2020] [Accepted: 09/06/2020] [Indexed: 01/05/2023]
Abstract
The use of ingredients based on plant protein isolates is being promoted due to sustainability and health reasons. However, it is necessary to explore the behaviour of plant protein isolates during gastrointestinal digestion including the profile of released free amino acids and the characterization of resistant domains to gastrointestinal digestion. The aim of the present study was to monitor protein degradation of four legume protein isolates: garden pea, grass pea, soybean and lentil, using the harmonized Infogest in vitro digestion protocol. In vitro digests were characterized regarding protein, peptide and free amino acid content. Soybean was the protein isolate with the highest percentage of insoluble nitrogen at the end of the digestion (12%), being this fraction rich in hydrophobic amino acids. Free amino acids were mainly released during the intestinal digestion, comprising 21-24% of the total nitrogen content, while the percentage of nitrogen corresponding to peptides ranged from 66 to 76%. Legume globulins were resistant to gastric digestion whereas they were hydrolysed into peptides and amino acids during the intestinal phase. However, the molecular weight (MW) distribution demonstrated that all intestinal digests, except those from soybean, contained peptides with MW > 4 kDa at the end of gastrointestinal digestion. The profile of free amino acids released during digestion supports legume protein isolates as an excellent source of essential amino acids to be used in protein-rich food products. Peptides released during digestion matched with previously reported epitopes from the same plant species or others, explaining the ability to induce allergic reactions and cross-linked reactivity.
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Affiliation(s)
- Marta Santos-Hernández
- Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM, CEI UAM+CSIC), Nicolás Cabrera, 9, 28049 Madrid, Spain
| | - Fabio Alfieri
- Department of Agricultural Sciences, Division of Food Science and Technology, University of Naples Federico II, Via Università 100, 80055 Portici, Naples, Italy
| | - Veronica Gallo
- Department of Agricultural Sciences, Division of Food Science and Technology, University of Naples Federico II, Via Università 100, 80055 Portici, Naples, Italy
| | - Beatriz Miralles
- Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM, CEI UAM+CSIC), Nicolás Cabrera, 9, 28049 Madrid, Spain
| | - Paolo Masi
- Department of Agricultural Sciences, Division of Food Science and Technology, University of Naples Federico II, Via Università 100, 80055 Portici, Naples, Italy
| | - Annalisa Romano
- Department of Agricultural Sciences, Division of Food Science and Technology, University of Naples Federico II, Via Università 100, 80055 Portici, Naples, Italy
| | - Pasquale Ferranti
- Department of Agricultural Sciences, Division of Food Science and Technology, University of Naples Federico II, Via Università 100, 80055 Portici, Naples, Italy
| | - Isidra Recio
- Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM, CEI UAM+CSIC), Nicolás Cabrera, 9, 28049 Madrid, Spain.
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19
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Santos-Hernández M, Amigo L, Recio I. Induction of CCK and GLP-1 release in enteroendocrine cells by egg white peptides generated during gastrointestinal digestion. Food Chem 2020; 329:127188. [PMID: 32516710 DOI: 10.1016/j.foodchem.2020.127188] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [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: 04/08/2020] [Revised: 05/27/2020] [Accepted: 05/28/2020] [Indexed: 12/27/2022]
Abstract
The effect of dietary protein on the induction of intestinal hormones is recognised. However, little is known about the nature of the digestion products involved in this intestinal signalling. Our aim was to characterise egg white protein digestion products and study their ability to induce CCK and GLP-1 release in enteroendocrine STC-1 cells. Intestinal digests triggered GLP-1 release at a higher rate than gastric digests. Peptides, but not free amino acids, showed a potent GLP-1 secretagogue effect, while proteins only had a modest effect. CCK was released in response to peptides and free amino acids but not proteins. Two hydrophobic negatively charged peptides triggered CCK release, while the highest GLP-1 response was found with a hydrophobic positively charged peptide, pointing to the involvement of different receptors or active sites. Identifying peptide sequences and receptors involved in hormonal secretion could open up new ways to control food intake and glucose metabolism.
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Affiliation(s)
- Marta Santos-Hernández
- Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM, CEI UAM+CSIC), Nicolás Cabrera, 9, 28049 Madrid, Spain
| | - Lourdes Amigo
- Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM, CEI UAM+CSIC), Nicolás Cabrera, 9, 28049 Madrid, Spain
| | - Isidra Recio
- Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM, CEI UAM+CSIC), Nicolás Cabrera, 9, 28049 Madrid, Spain.
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20
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Sánchez-Rivera L, Ferreira Santos P, Sevilla MA, Montero MJ, Recio I, Miralles B. Implication of Opioid Receptors in the Antihypertensive Effect of a Bovine Casein Hydrolysate and α s1-Casein-Derived Peptides. J Agric Food Chem 2020; 68:1877-1883. [PMID: 31402656 DOI: 10.1021/acs.jafc.9b03872] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [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: 06/10/2023]
Abstract
The antihypertensive activity of two αs1-casein-derived peptides and casein hydrolysate containing these sequences was evaluated in the presence of naloxone. The activity was abolished by this opioid antagonist at 2, 4, and 6 h post-administration. Similarly, the antihypertensive effect of the αs1-casein peptides 90RYLGY94 (-23.8 ± 2.5 mmHg) and 143AYFYPEL149 (-21.1 ± 3.2 mmHg) at 5 mg/kg of body weight was antagonized by the co-administration of naloxone. Because peptide 143AYFYPEL149 had recently shown opioid activity, a molecular dynamic simulation of this peptide with human μ-opioid receptor was performed to demonstrate its favorable structure and interaction energy, despite the presence of Ala at the N terminus. Altogether, these results revealed that the in vivo effect on systolic blood pressure of the studied αs1-casein peptides is mediated by interaction with opioid receptors and the antihypertensive activity of casein hydrolysate can be very likely ascribed to them with the possible contribution of other mechanisms.
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Affiliation(s)
- Laura Sánchez-Rivera
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) , Consejo Superior de Investigaciones Científicas (CSIC)-Universidad Autónoma de Madrid (UAM) . Nicolás Cabrera 9 , 28049 Madrid , Spain
| | - Pedro Ferreira Santos
- Department of Physiology and Pharmacology, Faculty of Pharmacy , University of Salamanca , 37007 Salamanca , Spain
| | - M Angeles Sevilla
- Department of Physiology and Pharmacology, Faculty of Pharmacy , University of Salamanca , 37007 Salamanca , Spain
- Cardiovascular Pharmacology, Institute for Biomedical Research of Salamanca (IBSAL) , Hospital Virgen de la Vega , 37007 Salamanca , Spain
| | - M José Montero
- Department of Physiology and Pharmacology, Faculty of Pharmacy , University of Salamanca , 37007 Salamanca , Spain
- Cardiovascular Pharmacology, Institute for Biomedical Research of Salamanca (IBSAL) , Hospital Virgen de la Vega , 37007 Salamanca , Spain
| | - Isidra Recio
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) , Consejo Superior de Investigaciones Científicas (CSIC)-Universidad Autónoma de Madrid (UAM) . Nicolás Cabrera 9 , 28049 Madrid , Spain
| | - Beatriz Miralles
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) , Consejo Superior de Investigaciones Científicas (CSIC)-Universidad Autónoma de Madrid (UAM) . Nicolás Cabrera 9 , 28049 Madrid , Spain
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21
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Sousa R, Portmann R, Dubois S, Recio I, Egger L. Protein digestion of different protein sources using the INFOGEST static digestion model. Food Res Int 2020; 130:108996. [PMID: 32156409 DOI: 10.1016/j.foodres.2020.108996] [Citation(s) in RCA: 63] [Impact Index Per Article: 15.8] [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: 09/10/2019] [Revised: 11/12/2019] [Accepted: 01/07/2020] [Indexed: 01/13/2023]
Abstract
In vitro digestion systems are valuable tools for understanding and monitoring the complex behavior of food degradation during digestion, thus proving to be good candidates for replacing in vivo assays. The aim of the present work was to study protein hydrolysis in a selection of different protein sources using the harmonized INFOGEST static protocol: three isolated proteins (collagen, zein, and whey protein) and five foods (sorghum flour, wheat bran cereals, peanuts, black beans, and pigeon peas). The proteins of all the substrates were analyzed by SDS-PAGE and HPLC-MS/MS. Individual amino acid composition was analyzed by high-performance liquid chromatography (HPLC). EAA/NEAA (essential amino acids/ nonessential amino acids) ratios in the substrates from low to high were as follows: wheat bran cereals, peanuts, collagen, zein, whey protein, sorghum, pigeon peas, and black beans. The results revealed sorghum, whey protein, and zein as good sources of BCAA. In all substrates, no intact protein from the substrates was visually detected by SDS-PAGE after the intestinal phase of in vitro digestion with the INFOGEST protocol. However, digestion-resistant peptides were detected in all substrates after the intestinal digestion phase. Protein hydrolysis was high in whey protein isolate and pigeon pea and low for wheat bran cereals and bovine collagen.
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Affiliation(s)
- Raquel Sousa
- Agroscope, Schwarzenburgstr, 161, 3003 Bern, Switzerland
| | - Reto Portmann
- Agroscope, Schwarzenburgstr, 161, 3003 Bern, Switzerland
| | | | - 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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22
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Mulet-Cabero AI, Egger L, Portmann R, Ménard O, Marze S, Minekus M, Le Feunteun S, Sarkar A, Grundy MML, Carrière F, Golding M, Dupont D, Recio I, Brodkorb A, Mackie A. A standardised semi-dynamic in vitro digestion method suitable for food – an international consensus. Food Funct 2020; 11:1702-1720. [DOI: 10.1039/c9fo01293a] [Citation(s) in RCA: 134] [Impact Index Per Article: 33.5] [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
Standardised recommendations for a physiologically relevant, semi-dynamic in vitro simulation of upper GI tract digestion.
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Affiliation(s)
| | | | | | | | | | | | | | - Anwesha Sarkar
- School of Food Science & Nutrition
- University of Leeds
- Leeds
- UK
| | - Myriam M.-L. Grundy
- University of Reading
- School of Agriculture
- Policy and Development
- Reading RG6 6AR
- UK
| | - Frédéric Carrière
- Aix-Marseille Université
- CNRS
- UMR7281 Bioénergétique et Ingénierie des Protéines
- 13402 Marseille cedex 09
- France
| | - Matt Golding
- School of Food and Nutrition
- Massey University
- Palmerston North
- New Zealand
| | | | - Isidra Recio
- Instituto de Investigación en Ciencias de la Alimentación (CIAL
- CSIC-UAM)
- 28049 Madrid
- Spain
| | | | - Alan Mackie
- School of Food Science & Nutrition
- University of Leeds
- Leeds
- UK
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del Mar Contreras M, López-Expósito I, Hernández-Ledesma B, Ramos M, Recio I. Application of Mass Spectrometry to the Characterization and Quantification of Food-Derived Bioactive Peptides. J AOAC Int 2019. [DOI: 10.1093/jaoac/91.4.981] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Abstract
Abstract
Biologically active peptides are of particular interest in food science and nutrition because they have been shown to play different physiological roles, including antihypertensive, opioid, antimicrobial, and immunostimulating activities. Because these peptides are generated by protein hydrolysis or fermentation, they can represent only minor constituents in a highly complex matrix and therefore, identification of biologically active peptides in food matrixes is a challenging task in food technology. In this context, mass spectrometry (MS) has developed into a necessary tool to assess quality and safety of food and, more recently, to determine the presence and behavior of functional components such as these bioactive peptides. This review highlights the existing methods based on MS to identify, characterize, and quantify food-derived biologically active peptides, taking into account the different ionization sources used for the analysis of these high-value food components. The quantitative determination of bioactive peptides in food products or biological fluids is also discussed.
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Affiliation(s)
| | - Iván López-Expósito
- Instituto de Fermentaciones Industriales (CSIC), Juan de la Cierva 3, 28006 Madrid, Spain
| | | | - Mercedes Ramos
- Instituto de Fermentaciones Industriales (CSIC), Juan de la Cierva 3, 28006 Madrid, Spain
| | - Isidra Recio
- Instituto de Fermentaciones Industriales (CSIC), Juan de la Cierva 3, 28006 Madrid, Spain
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24
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Santos-Hernández M, Miralles B, Amigo L, Recio I. Intestinal Signaling of Proteins and Digestion-Derived Products Relevant to Satiety. J Agric Food Chem 2018; 66:10123-10131. [PMID: 30056702 DOI: 10.1021/acs.jafc.8b02355] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [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: 06/08/2023]
Abstract
Luminal nutrients stimulate enteroendocrine cells through the activation of specific receptors to release hormones that inhibit appetite and promote glucose homeostasis. While food protein is the macronutrient with the highest effect on satiety, the signaling on the protein digestion products at the gut is poorly understood. This perspective aims to highlight the existing gaps in the study of protein digestion products as signaling molecules in gastrointestinal enteroendocrine cells. Because dietary protein digestion can be modulated by the technological processes applied to food, it is possible to target gut receptors to control food intake by formulating specific food ingredients or protein preloads.
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Affiliation(s)
- Marta Santos-Hernández
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) , Consejo Superior de Investigaciones Científicas (CSIC)-Universidad Autónoma de Madrid (UAM) , Campus de Excelencia Internacional (CEI) UAM + CSIC, Nicolás Cabrera, 9 , 28049 Madrid , Spain
| | - Beatriz Miralles
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) , Consejo Superior de Investigaciones Científicas (CSIC)-Universidad Autónoma de Madrid (UAM) , Campus de Excelencia Internacional (CEI) UAM + CSIC, Nicolás Cabrera, 9 , 28049 Madrid , Spain
| | - Lourdes Amigo
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) , Consejo Superior de Investigaciones Científicas (CSIC)-Universidad Autónoma de Madrid (UAM) , Campus de Excelencia Internacional (CEI) UAM + CSIC, Nicolás Cabrera, 9 , 28049 Madrid , Spain
| | - Isidra Recio
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) , Consejo Superior de Investigaciones Científicas (CSIC)-Universidad Autónoma de Madrid (UAM) , Campus de Excelencia Internacional (CEI) UAM + CSIC, Nicolás Cabrera, 9 , 28049 Madrid , Spain
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25
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Abstract
Food-derived peptides with antihypertensive properties have received great interest during the past 30 years. There is solid evidence of the effect of various peptide sequences in clinical trials, but their use in preventive or therapeutic treatments is not extensive. There are certain issues, such as the bioavailability or the mechanism of action, that would need to be clarified to establish a direct cause/effect relationship between the administered molecule and the observed effect. This perspective emphasizes the advances in the study of antihypertensive peptides and proposes future research topics that might encourage industry and health policy to exploit these food constituents.
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Affiliation(s)
- Beatriz Miralles
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) , Consejo Superior de Investigaciones Cientificas (CSIC)-Universidad Autónoma de Madrid (UAM) , Campus of International Excellence (CEI) UAM + CSIC, Nicolás Cabrera 9 , 28049 Madrid , Spain
| | - Lourdes Amigo
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) , Consejo Superior de Investigaciones Cientificas (CSIC)-Universidad Autónoma de Madrid (UAM) , Campus of International Excellence (CEI) UAM + CSIC, Nicolás Cabrera 9 , 28049 Madrid , Spain
| | - Isidra Recio
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) , Consejo Superior de Investigaciones Cientificas (CSIC)-Universidad Autónoma de Madrid (UAM) , Campus of International Excellence (CEI) UAM + CSIC, Nicolás Cabrera 9 , 28049 Madrid , Spain
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26
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Chaumontet C, Recio I, Fromentin G, Benoit S, Piedcoq J, Darcel N, Tomé D. The Protein Status of Rats Affects the Rewarding Value of Meals Due to their Protein Content. J Nutr 2018; 148:989-998. [PMID: 29878268 DOI: 10.1093/jn/nxy060] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2017] [Accepted: 03/07/2018] [Indexed: 01/27/2023] Open
Abstract
Background Protein status is controlled by the brain, which modulates feeding behavior to prevent protein deficiency. Objective This study tested in rats whether protein status modulates feeding behavior through brain reward pathways. Methods Experiments were conducted in male Wistar rats (mean ± SD weight; 230 ± 16 g). In experiment 1, rats adapted for 2 wk to a low-protein (LP; 6% of energy) or a normal-protein (NP; 14% of energy) diet were offered a choice between 3 cups containing high-protein (HP; 50% of energy), NP, or LP feed; their intake was measured for 24 h. In 2 other experiments, the rats were adapted for 2 wk to NP and either HP or LP diets and received, after overnight feed deprivation, a calibrated HP, NP, or LP meal daily. After the meal, on the last day, rats were killed and body composition and blood protein, triglycerides, gut neuropeptides, and hormones were determined. In the brain, neuropeptide mRNAs in the hypothalamus and c-Fos protein and opioid and dopaminergic receptor mRNAs in the nucleus accumbens (NAcc) were measured. Results Rats fed an LP compared with an NP diet had 7% lower body weight, significantly higher protein intake in a choice experiment (mean ± SD: 30.5% ± 0.05% compared with 20.5% ± 0.05% of energy), higher feed-deprived blood ghrelin, lower postmeal blood leptin, and higher neuropeptide Y (Npy) and corticotropin-releasing hormone (Crh) mRNA expression in the hypothalamus. In contrast to NP, rats fed an LP diet showed postmeal c-Fos protein expression in the NAcc, which was significantly different between meals, with LP < NP < HP. In contrast, in rats adapted to an HP diet compared with an NP diet, energy intake was lower; and in the NAcc, meal-induced c-Fos protein expression was 20% lower, and mRNA expression was 17% higher for dopamine receptor 2 (Drd2) receptors and 38% lower for κ opioid receptor (Oprk1) receptors. Conclusion A protein-restricted diet induced a reward system-driven appetite for protein, whereas a protein-rich diet reduced the meal-induced activation of reward pathways and lowered energy intake in male rats.
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Affiliation(s)
- Catherine Chaumontet
- Unité Mixte de Recherches (UMR) Physiologie de la Nutrition et du Comportement Alimentaire (PNCA), AgroParisTech, Institut National de la Recherche Agronomique (INRA), Université Paris-Saclay, 75005 Paris, France 3
| | - Isidra Recio
- Unité Mixte de Recherches (UMR) Physiologie de la Nutrition et du Comportement Alimentaire (PNCA), AgroParisTech, Institut National de la Recherche Agronomique (INRA), Université Paris-Saclay, 75005 Paris, France 3
| | - Gilles Fromentin
- Unité Mixte de Recherches (UMR) Physiologie de la Nutrition et du Comportement Alimentaire (PNCA), AgroParisTech, Institut National de la Recherche Agronomique (INRA), Université Paris-Saclay, 75005 Paris, France 3
| | - Simon Benoit
- Unité Mixte de Recherches (UMR) Physiologie de la Nutrition et du Comportement Alimentaire (PNCA), AgroParisTech, Institut National de la Recherche Agronomique (INRA), Université Paris-Saclay, 75005 Paris, France 3
| | - Julien Piedcoq
- Unité Mixte de Recherches (UMR) Physiologie de la Nutrition et du Comportement Alimentaire (PNCA), AgroParisTech, Institut National de la Recherche Agronomique (INRA), Université Paris-Saclay, 75005 Paris, France 3
| | - Nicolas Darcel
- Unité Mixte de Recherches (UMR) Physiologie de la Nutrition et du Comportement Alimentaire (PNCA), AgroParisTech, Institut National de la Recherche Agronomique (INRA), Université Paris-Saclay, 75005 Paris, France 3
| | - Daniel Tomé
- Unité Mixte de Recherches (UMR) Physiologie de la Nutrition et du Comportement Alimentaire (PNCA), AgroParisTech, Institut National de la Recherche Agronomique (INRA), Université Paris-Saclay, 75005 Paris, France 3
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Carrillo W, Monteiro KM, Martínez-Maqueda D, Ramos M, Recio I, Carvalho JED. Antiulcerative Activity of Milk Proteins Hydrolysates. J Med Food 2018; 21:408-415. [DOI: 10.1089/jmf.2017.0087] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022] Open
Affiliation(s)
- Wilman Carrillo
- Research Institute of Food Science (CIAL), (CSIC-UAM), Cantoblanco Campus, Autonomous University of Madrid, Madrid, Spain
- Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato, Ambato, Ecuador
- Research Department Faculty of Health and Human Sciences, Bolivar State University, Guaranda, Ecuador
| | | | - Daniel Martínez-Maqueda
- Research Institute of Food Science (CIAL), (CSIC-UAM), Cantoblanco Campus, Autonomous University of Madrid, Madrid, Spain
| | - Mercedes Ramos
- Research Institute of Food Science (CIAL), (CSIC-UAM), Cantoblanco Campus, Autonomous University of Madrid, Madrid, Spain
| | - Isidra Recio
- Research Institute of Food Science (CIAL), (CSIC-UAM), Cantoblanco Campus, Autonomous University of Madrid, Madrid, Spain
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28
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Miralles B, Del Barrio R, Cueva C, Recio I, Amigo L. Dynamic gastric digestion of a commercial whey protein concentrate†. J Sci Food Agric 2018; 98:1873-1879. [PMID: 28898422 DOI: 10.1002/jsfa.8668] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [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: 04/25/2017] [Revised: 08/31/2017] [Accepted: 09/01/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND A dynamic gastrointestinal simulator, simgi® , has been applied to assess the gastric digestion of a whey protein concentrate. Samples collected from the outlet of the stomach have been compared to those resulting from the static digestion protocol INFOGEST developed on the basis of physiologically inferred conditions. RESULTS Progress of digestion was followed by SDS-PAGE and LC-MS/MS. By SDS-PAGE, serum albumin and α-lactalbumin were no longer detectable at 30 and 60 min, respectively. On the contrary, β-lactoglobulin was visible up to 120 min, although in decreasing concentrations in the dynamic model due to the gastric emptying and the addition of gastric fluids. Moreover, β-lactoglobulin was partly hydrolysed by pepsin probably due to the presence of heat-denatured forms and the peptides released using both digestion models were similar. Under dynamic conditions, a stepwise increase in number of peptides over time was observed, while the static protocol generated a high number of peptides from the beginning of digestion. CONCLUSION Whey protein digestion products using a dynamic stomach are consistent with those generated with the static protocol but the kinetic behaviour of the peptide profile emphasises the effect of the sequential pepsin addition, peristaltic shaking, and gastric emptying on protein digestibility. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Beatriz Miralles
- Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM, CEI UAM+CSIC), Madrid, Spain
| | - Roberto Del Barrio
- Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM, CEI UAM+CSIC), Madrid, Spain
| | - Carolina Cueva
- Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM, CEI UAM+CSIC), Madrid, Spain
| | - Isidra Recio
- Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM, CEI UAM+CSIC), Madrid, Spain
| | - Lourdes Amigo
- Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM, CEI UAM+CSIC), Madrid, Spain
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29
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Dupont D, Alric M, Blanquet-Diot S, Bornhorst G, Cueva C, Deglaire A, Denis S, Ferrua M, Havenaar R, Lelieveld J, Mackie AR, Marzorati M, Menard O, Minekus M, Miralles B, Recio I, Van den Abbeele P. Can dynamicin vitrodigestion systems mimic the physiological reality? Crit Rev Food Sci Nutr 2018; 59:1546-1562. [DOI: 10.1080/10408398.2017.1421900] [Citation(s) in RCA: 98] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- D. Dupont
- INRA Agrocampus Ouest, STLO, Rennes, France
| | - M. Alric
- Université Clermont Auvergne, Clermont-Ferrand, France
| | | | | | - C. Cueva
- CSIC Universidad Autonoma de Madrid, CIAL, Madrid, Spain
| | | | - S. Denis
- Université Clermont Auvergne, Clermont-Ferrand, France
| | - M. Ferrua
- Fonterra, Palmerston North, New Zealand
| | | | | | | | | | - O. Menard
- INRA Agrocampus Ouest, STLO, Rennes, France
| | | | - B. Miralles
- CSIC Universidad Autonoma de Madrid, CIAL, Madrid, Spain
| | - I. Recio
- CSIC Universidad Autonoma de Madrid, CIAL, Madrid, Spain
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30
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Santos-Hernández M, Tomé D, Gaudichon C, Recio I. Stimulation of CCK and GLP-1 secretion and expression in STC-1 cells by human jejunal contents and in vitro gastrointestinal digests from casein and whey proteins. Food Funct 2018; 9:4702-4713. [DOI: 10.1039/c8fo01059e] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [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
The present study evaluates casein and whey protein gastrointestinal digests as inducers of CCK and GLP-1 secretion and expression in STC-1 cells.
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Affiliation(s)
- Marta Santos-Hernández
- Instituto de Investigación en Ciencias de la Alimentación
- CIAL (CSIC-UAM
- CEI UAM+CSIC)
- 28049 Madrid
- Spain
| | - Daniel Tomé
- AgroParisTech_UMR0914 Physiologie de la Nutrition et du Comportement Alimentaire
- 75005 Paris
- France
| | - Claire Gaudichon
- AgroParisTech_UMR0914 Physiologie de la Nutrition et du Comportement Alimentaire
- 75005 Paris
- France
| | - Isidra Recio
- Instituto de Investigación en Ciencias de la Alimentación
- CIAL (CSIC-UAM
- CEI UAM+CSIC)
- 28049 Madrid
- Spain
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31
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Bounouala FZ, Roudj S, Karam NE, Recio I, Miralles B. Casein Hydrolysates by Lactobacillus brevis and Lactococcus lactis Proteases: Peptide Profile Discriminates Strain-Dependent Enzyme Specificity. J Agric Food Chem 2017; 65:9324-9332. [PMID: 28965394 DOI: 10.1021/acs.jafc.7b03203] [Citation(s) in RCA: 14] [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] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Casein from ovine and bovine milk were hydrolyzed with two extracellular protease preparations from Lactobacillus brevis and Lactococcus lactis. The hydrolysates were analyzed by HPLC-MS/MS for peptide identification. A strain-dependent peptide profile could be observed, regardless of the casein origin, and the specificity of these two proteases could be computationally ascribed. The cleavage pattern yielding phenylalanine, leucine, or tyrosine at C-terminal appeared both at L. lactis and Lb. brevis hydrolysates. However, the cleavage C-terminal to lysine was favored with Lb. brevis protease. The hydrolysates showed ACE-inhibitory activity with IC50 in the 16-70 μg/mL range. Ovine casein hydrolysates yielded greater ACE-inhibitory activity. Previously described antihypertensive and opioid peptides were found in these ovine and bovine casein hydrolysates and prediction of the antihypertensive activity of the sequences based on quantitative structure and activity relationship (QSAR) was performed. This approach might represent a useful classification tool regarding health-related properties prior to further purification.
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Affiliation(s)
- Fatima Zohra Bounouala
- Instituto de Investigación en Ciencias de la Alimentación, Consejo Superior de Investigaciones Científicas - Universidad Autónoma de Madrid (CIAL, CSIC-UAM) , Nicolás Cabrera 9, 28049 Madrid, Spain
- Laboratoire de Biologie des Microorganismes et Biotechnologie (LBMB). Université d'Oran 1 Ahmed Ben Bella , BP 1524 Oran El Mnaouer, 31000, Oran, Algérie
| | - Salima Roudj
- Laboratoire de Biologie des Microorganismes et Biotechnologie (LBMB). Université d'Oran 1 Ahmed Ben Bella , BP 1524 Oran El Mnaouer, 31000, Oran, Algérie
| | - Nour-Eddine Karam
- Laboratoire de Biologie des Microorganismes et Biotechnologie (LBMB). Université d'Oran 1 Ahmed Ben Bella , BP 1524 Oran El Mnaouer, 31000, Oran, Algérie
| | - Isidra Recio
- Instituto de Investigación en Ciencias de la Alimentación, Consejo Superior de Investigaciones Científicas - Universidad Autónoma de Madrid (CIAL, CSIC-UAM) , Nicolás Cabrera 9, 28049 Madrid, Spain
| | - Beatriz Miralles
- Instituto de Investigación en Ciencias de la Alimentación, Consejo Superior de Investigaciones Científicas - Universidad Autónoma de Madrid (CIAL, CSIC-UAM) , Nicolás Cabrera 9, 28049 Madrid, Spain
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32
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Bohn T, Carriere F, Day L, Deglaire A, Egger L, Freitas D, Golding M, Le Feunteun S, Macierzanka A, Menard O, Miralles B, Moscovici A, Portmann R, Recio I, Rémond D, Santé-Lhoutelier V, Wooster TJ, Lesmes U, Mackie AR, Dupont D. Correlation between in vitro and in vivo data on food digestion. What can we predict with static in vitro digestion models? Crit Rev Food Sci Nutr 2017; 58:2239-2261. [DOI: 10.1080/10408398.2017.1315362] [Citation(s) in RCA: 128] [Impact Index Per Article: 18.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- T. Bohn
- Luxembourg Institute of Health, Strassen, Luxembourg
| | | | - L. Day
- Agresearch, Palmerston North, New Zealand
| | | | - L. Egger
- Agroscope, Institute for Food Sciences, Bern, Switzerland
| | | | - M. Golding
- Massey University, Palmerston North, New Zealand
| | | | | | | | | | - A. Moscovici
- Technion—Israel Institute of Technology, Haifa, Israel
| | - R. Portmann
- Agroscope, Institute for Food Sciences, Bern, Switzerland
| | | | | | | | - T. J. Wooster
- Nestlé Research Centre, Nestec S.A., Lausanne, Switzerland
| | - U. Lesmes
- Technion—Israel Institute of Technology, Haifa, Israel
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Sanchón J, Fernández-Tomé S, Miralles B, Hernández-Ledesma B, Tomé D, Gaudichon C, Recio I. Protein degradation and peptide release from milk proteins in human jejunum. Comparison with in vitro gastrointestinal simulation. Food Chem 2017; 239:486-494. [PMID: 28873595 DOI: 10.1016/j.foodchem.2017.06.134] [Citation(s) in RCA: 122] [Impact Index Per Article: 17.4] [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: 03/17/2017] [Revised: 06/20/2017] [Accepted: 06/23/2017] [Indexed: 11/16/2022]
Abstract
Human jejunal digests after oral ingestion of casein and whey protein were collected by a nasogastric tube and protein degradation and peptide release was compared with that found in the digests of the same substrates using a standardised protocol. No intact casein was detected in the jejunal nor in the in vitro samples taken during the intestinal phase, while β-lactoglobulin was found in one hour-jejunal samples in agreement with the in vitro digestion. In vivo and in vitro digests showed comparable peptide profiles and high number of common sequences. A selective precipitation step was used to strengthen the identification of phosphorylated peptides. Most of the sequences found in jejunum, some of them not previously described, were also identified in the simulated digests. Common resistant regions to digestion were identified, revealing that the in vitro protocol constitutes a good approximation to the physiological gastrointestinal digestion of milk proteins.
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Affiliation(s)
- J Sanchón
- Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM, CEI UAM+CSIC), Nicolás Cabrera, 9, 28049 Madrid, Spain
| | - S Fernández-Tomé
- Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM, CEI UAM+CSIC), Nicolás Cabrera, 9, 28049 Madrid, Spain
| | - B Miralles
- Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM, CEI UAM+CSIC), Nicolás Cabrera, 9, 28049 Madrid, Spain
| | - B Hernández-Ledesma
- Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM, CEI UAM+CSIC), Nicolás Cabrera, 9, 28049 Madrid, Spain
| | - D Tomé
- AgroParisTech_UMR0914 Physiologie de la Nutrition et du Comportement Alimentaire, 16 rue Claude Bernard, 75005 Paris, France
| | - C Gaudichon
- AgroParisTech_UMR0914 Physiologie de la Nutrition et du Comportement Alimentaire, 16 rue Claude Bernard, 75005 Paris, France
| | - I Recio
- Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM, CEI UAM+CSIC), Nicolás Cabrera, 9, 28049 Madrid, Spain.
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Fernández-Tomé S, Martínez-Maqueda D, Tabernero M, Largo C, Recio I, Miralles B. Effect of the long-term intake of a casein hydrolysate on mucin secretion and gene expression in the rat intestine. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.03.036] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
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Martín Izquierdo M, Abáigar M, Hernández-Sánchez J, Tamborero D, Díez-Campelo M, Hernández-Sánchez M, Ramos F, Megido M, Aguilar C, Lumbreras E, Redondo-Guijo A, Recio I, Olivier C, Benito R, López-Bigas N, del Cañizo M, Hernández-Rivas J. Mutational and Clonal Dynamics During Progression from MDS to SAML by Whole-Exome and Targeted-Deep Sequencing. Leuk Res 2017. [DOI: 10.1016/s0145-2126(17)30200-x] [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: 11/28/2022]
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36
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Recio I, Torres J. Emergence of low noise frustrated states in E/I balanced neural networks. Neural Netw 2016; 84:91-101. [DOI: 10.1016/j.neunet.2016.08.010] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2016] [Revised: 07/24/2016] [Accepted: 08/23/2016] [Indexed: 12/21/2022]
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37
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Egger L, Ménard O, Delgado-Andrade C, Alvito P, Assunção R, Balance S, Barberá R, Brodkorb A, Cattenoz T, Clemente A, Comi I, Dupont D, Garcia-Llatas G, Lagarda MJ, Le Feunteun S, JanssenDuijghuijsen L, Karakaya S, Lesmes U, Mackie AR, Martins C, Meynier A, Miralles B, Murray BS, Pihlanto A, Picariello G, Santos CN, Simsek S, Recio I, Rigby N, Rioux LE, Stoffers H, Tavares A, Tavares L, Turgeon S, Ulleberg EK, Vegarud GE, Vergères G, Portmann R. The harmonized INFOGEST in vitro digestion method: From knowledge to action. Food Res Int 2016. [DOI: 10.1016/j.foodres.2015.12.006] [Citation(s) in RCA: 103] [Impact Index Per Article: 12.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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38
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Sánchez-Rivera L, Santos PF, Miralles B, Carrón R, José Montero M, Recio I. Peptide fragments from β-casein f(134–138), HLPLP, generated by the action of rat blood plasma peptidases show potent antihypertensive activity. Food Res Int 2016. [DOI: 10.1016/j.foodres.2015.12.007] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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39
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Carrillo W, Spindola H, Ramos M, Recio I, Carvalho JE. Anti-Inflammatory and Anti-Nociceptive Activities of Native and Modified Hen Egg White Lysozyme. J Med Food 2016; 19:978-982. [DOI: 10.1089/jmf.2015.0141] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Affiliation(s)
- Wilman Carrillo
- Research Institute of Food Science (CIAL), (CSIC-UAM), Cantoblanco Campus, Autonomous University of Madrid, Madrid, Spain
- Faculty of Science and Food Engineering, Technical University of Ambato, Ambato, Ecuador
| | - Humberto Spindola
- Chemical, Biological and Agricultural Pluridisciplinary Research Center, State University of Campinas (Unicamp), SP, Brazil
| | - Mercedes Ramos
- Research Institute of Food Science (CIAL), (CSIC-UAM), Cantoblanco Campus, Autonomous University of Madrid, Madrid, Spain
| | - Isidra Recio
- Research Institute of Food Science (CIAL), (CSIC-UAM), Cantoblanco Campus, Autonomous University of Madrid, Madrid, Spain
| | - Joao Ernesto Carvalho
- Chemical, Biological and Agricultural Pluridisciplinary Research Center, State University of Campinas (Unicamp), SP, Brazil
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Gómez-Mascaraque LG, Miralles B, Recio I, López-Rubio A. Microencapsulation of a whey protein hydrolysate within micro-hydrogels: Impact on gastrointestinal stability and potential for functional yoghurt development. J Funct Foods 2016. [DOI: 10.1016/j.jff.2016.08.006] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
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Recio I, Chaumontet C, Darcel N, Tomé D, Fromentin G. Protein status modulates the activity of reward system in response to protein intake. Appetite 2016. [DOI: 10.1016/j.appet.2016.02.129] [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: 11/28/2022]
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42
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Carrillo W, Gómez-Ruiz JA, Miralles B, Ramos M, Barrio D, Recio I. Identification of antioxidant peptides of hen egg-white lysozyme and evaluation of inhibition of lipid peroxidation and cytotoxicity in the Zebrafish model. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2677-1] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Gómez-Gallego C, Recio I, Gómez-Gómez V, Ortuño I, Bernal MJ, Ros G, Periago MJ. Effect of processing on polyamine content and bioactive peptides released after in vitro gastrointestinal digestion of infant formulas. J Dairy Sci 2015; 99:924-932. [PMID: 26686732 DOI: 10.3168/jds.2015-10030] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [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: 06/30/2015] [Accepted: 10/14/2015] [Indexed: 11/19/2022]
Abstract
This study examined the influence of processing on polyamines and peptide release after the digestion of a commercial infant formula designed for children during the first months of life. Polyamine oxidase activity was not suppressed during the manufacturing process, which implicates that polyamine concentrations were reduced over time and during infant formula self-life. In gel electrophoresis, in vitro gastrointestinal digestion of samples with reduced amount of enzymes and time of digestion shows an increase in protein digestibility, reflected in the increase in nonprotein nitrogen after digestion and the disappearance of β-lactoglobulin and α-lactalbumin bands in gel electrophoresis. Depending on the sample, between 22 and 87 peptides were identified after gastrointestinal digestion. A peptide from β-casein f(98-105) with the sequence VKEAMAPK and antioxidant activity appeared in all of the samples. Other peptides with antioxidant, immunomodulatory, and antimicrobial activities were frequently found, which could have an effect on infant health. The present study confirms that the infant formula manufacturing process determines the polyamine content and peptidic profile after digestion of the infant formula. Because compositional dissimilarity between human milk and infant formula in polyamines and proteins could be responsible for some of the differences in health reported between breast-fed and formula-fed children, these changes must be taken into consideration because they may have a great effect on infant nutrition and development.
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Affiliation(s)
- C Gómez-Gallego
- Department of Food Science and Nutrition, Faculty of Veterinary Sciences, University of Murcia, Campus de Espinardo, 30071, Espinardo (Murcia), Spain.
| | - I Recio
- Department of Food Analysis and Bioactivity, Institute of Food Science, Spanish National Research Council (CIAL-CSIC), 28049, Madrid, Spain
| | - V Gómez-Gómez
- Department of Food Science and Nutrition, Faculty of Veterinary Sciences, University of Murcia, Campus de Espinardo, 30071, Espinardo (Murcia), Spain
| | - I Ortuño
- Research and Development Department, Hero Spain S.A., 30820, Alcantarilla, Spain
| | - M J Bernal
- Research and Development Department, Hero Spain S.A., 30820, Alcantarilla, Spain
| | - G Ros
- Department of Food Science and Nutrition, Faculty of Veterinary Sciences, University of Murcia, Campus de Espinardo, 30071, Espinardo (Murcia), Spain
| | - M J Periago
- Department of Food Science and Nutrition, Faculty of Veterinary Sciences, University of Murcia, Campus de Espinardo, 30071, Espinardo (Murcia), Spain
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44
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Cruz-Huerta E, Martínez Maqueda D, de la Hoz L, da Silva VSN, Pacheco MTB, Amigo L, Recio I. Short communication: Identification of iron-binding peptides from whey protein hydrolysates using iron (III)-immobilized metal ion affinity chromatography and reversed phase-HPLC-tandem mass spectrometry. J Dairy Sci 2015; 99:77-82. [PMID: 26601589 DOI: 10.3168/jds.2015-9839] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [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: 05/20/2015] [Accepted: 09/04/2015] [Indexed: 11/19/2022]
Abstract
Peptides with iron-binding capacity obtained by hydrolysis of whey protein with Alcalase (Novozymes, Araucaria, PR, Brazil), pancreatin, and Flavourzyme (Novozymes) were identified. Hydrolysates were subjected to iron (III)-immobilized metal ion affinity chromatography, and the bound peptides were sequenced by mass spectrometry. Regardless of the enzyme used, the domains f(42-59) and f(125-137) from β-lactoglobulin enclosed most of identified peptides. This trend was less pronounced in the case of peptides derived from α-lactalbumin, with sequences deriving from diverse regions. Iron-bound peptides exhibited common structural characteristics, such as an abundance of Asp, Glu, and Pro, as revealed by mass spectrometry and AA analysis. In conclusion, this characterization of iron-binding peptides helps clarify the relationship between peptide structure and iron-chelating activity and supports the promising role of whey protein hydrolysates as functional ingredients in iron supplementation treatments.
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Affiliation(s)
- Elvia Cruz-Huerta
- Instituto de Investigación en Ciencias de la Alimentación, Consejo Superior de Investigaciones Científicas-Universidad Autónoma de Madrid, Nicolás Cabrera, 9, 28049 Madrid, Spain
| | - Daniel Martínez Maqueda
- Instituto de Investigación en Ciencias de la Alimentación, Consejo Superior de Investigaciones Científicas-Universidad Autónoma de Madrid, Nicolás Cabrera, 9, 28049 Madrid, Spain
| | - Lucia de la Hoz
- Instituto de Tecnología de Alimentos, Centro de Ciência e Qualidade de Alimentos, Av. Brasil, 2880, CP 139, CEP 13070-178, Campinas, SP, Brazil
| | - Vera S Nunes da Silva
- Instituto de Tecnología de Alimentos, Centro de Ciência e Qualidade de Alimentos, Av. Brasil, 2880, CP 139, CEP 13070-178, Campinas, SP, Brazil
| | - Maria Teresa Bertoldo Pacheco
- Instituto de Tecnología de Alimentos, Centro de Ciência e Qualidade de Alimentos, Av. Brasil, 2880, CP 139, CEP 13070-178, Campinas, SP, Brazil
| | - Lourdes Amigo
- Instituto de Investigación en Ciencias de la Alimentación, Consejo Superior de Investigaciones Científicas-Universidad Autónoma de Madrid, Nicolás Cabrera, 9, 28049 Madrid, Spain.
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Fernández M, Martín A, Benito MJ, Casquete R, Recio I, Córdoba MDG. Influence of starter cultures on the generation of antioxidant nitrogen compounds in Iberian dry-fermented sausages. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12978] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Margarita Fernández
- Nutrición y Bromatología; Escuela de Ingenierías Agrarias; Instituto Universitario de Recursos Agroalimentarios (INURA); Universidad de Extremadura; Ctra. de Cáceres s/n 06071 Badajoz Spain
| | - Alberto Martín
- Nutrición y Bromatología; Escuela de Ingenierías Agrarias; Instituto Universitario de Recursos Agroalimentarios (INURA); Universidad de Extremadura; Ctra. de Cáceres s/n 06071 Badajoz Spain
| | - María José Benito
- Nutrición y Bromatología; Escuela de Ingenierías Agrarias; Instituto Universitario de Recursos Agroalimentarios (INURA); Universidad de Extremadura; Ctra. de Cáceres s/n 06071 Badajoz Spain
| | - Rocio Casquete
- Nutrición y Bromatología; Escuela de Ingenierías Agrarias; Instituto Universitario de Recursos Agroalimentarios (INURA); Universidad de Extremadura; Ctra. de Cáceres s/n 06071 Badajoz Spain
| | - Isidra Recio
- Instituto de Investigación en Ciencias de la Alimentación (CIAL CSIC-UAM); Nicolás Cabrera 9 28049 Madrid Spain
| | - María De Guía Córdoba
- Nutrición y Bromatología; Escuela de Ingenierías Agrarias; Instituto Universitario de Recursos Agroalimentarios (INURA); Universidad de Extremadura; Ctra. de Cáceres s/n 06071 Badajoz Spain
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Sánchez-Rivera L, Ménard O, Recio I, Dupont D. Peptide mapping during dynamic gastric digestion of heated and unheated skimmed milk powder. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.08.001] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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47
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Cruz-Huerta E, Fernández-Tomé S, Arques MC, Amigo L, Recio I, Clemente A, Hernández-Ledesma B. The protective role of the Bowman-Birk protease inhibitor in soybean lunasin digestion: the effect of released peptides on colon cancer growth. Food Funct 2015; 6:2626-35. [PMID: 26132418 DOI: 10.1039/c5fo00454c] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [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: 12/16/2023]
Abstract
Lunasin is a naturally-occurring peptide demonstrating chemopreventive, antioxidant and anti-inflammatory properties. To exhibit these activities, orally ingested lunasin needs to survive proteolytic attack of digestive enzymes to reach target tissues in active form/s. Preliminary studies suggested the protective role of protease inhibitors, such as the Bowman-Birk inhibitor and Kunitz-trypsin inhibitor, against lunasin's digestion by both pepsin and pancreatin. This work describes in depth the behaviour of lunasin under conditions simulating the transit through the gastrointestinal tract in the absence or presence of soybean Bowman-Birk isoinhibitor 1 (IBB1) in both active and inactive states. By liquid chromatography coupled with tandem mass spectrometry (HPLC-MS/MS), the remaining lunasin at the end of gastric and gastro-duodenal phases was quantified. Protection against the action of pepsin was independent of the amount of IBB1 present in the analyzed samples, whereas an IBB1 dose-dependent protective effect against trypsin and chymotrypsin was observed. Peptides released from lunasin and inactive IBB1 were identified by MS/MS. The remaining lunasin and IBB1 as well as their derived peptides could be responsible for the anti-proliferative activity against colon cancer cells observed for the digests obtained at the end of simulated gastrointestinal digestion.
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Affiliation(s)
- Elvia Cruz-Huerta
- Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM CEI UAM+CSIC), Nicolás Cabrera, 9, 28049 Madrid, Spain.
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García-Tejedor A, Sánchez-Rivera L, Recio I, Salom JB, Manzanares P. Dairy Debaryomyces hansenii strains produce the antihypertensive casein-derived peptides LHLPLP and HLPLP. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.12.019] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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Chaumontet C, Recio I, Darcel N, Fromentin G, Tome D. Protein Status Modulates the Hedonic Value of Protein Meals in Rat. FASEB J 2015. [DOI: 10.1096/fasebj.29.1_supplement.599.2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
| | - Isidra Recio
- UMR914 Nutrition Physiology and Ingestive BehaviorAgroParisTechParisFrance
| | - Nicolas Darcel
- UMR914 Nutrition Physiology and Ingestive BehaviorAgroParisTechParisFrance
| | - Gilles Fromentin
- UMR914 Nutrition Physiology and Ingestive BehaviorAgroParisTechParisFrance
| | - Daniel Tome
- UMR914 Nutrition Physiology and Ingestive BehaviorAgroParisTechParisFrance
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Picariello G, Miralles B, Mamone G, Sánchez-Rivera L, Recio I, Addeo F, Ferranti P. Role of intestinal brush border peptidases in the simulated digestion of milk proteins. Mol Nutr Food Res 2015; 59:948-56. [DOI: 10.1002/mnfr.201400856] [Citation(s) in RCA: 67] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2014] [Revised: 01/23/2015] [Accepted: 02/09/2015] [Indexed: 01/25/2023]
Affiliation(s)
- Gianluca Picariello
- Istituto di Scienze dell'Alimentazione-Consiglio Nazionale delle Ricerche; Avellino Italy
| | - Beatriz Miralles
- Instituto de Investigación en Ciencias de la Alimentación (CIAL); CSIC-UAM; Madrid Spain
| | - Gianfranco Mamone
- Istituto di Scienze dell'Alimentazione-Consiglio Nazionale delle Ricerche; Avellino Italy
| | - Laura Sánchez-Rivera
- Instituto de Investigación en Ciencias de la Alimentación (CIAL); CSIC-UAM; Madrid Spain
| | - Isidra Recio
- Instituto de Investigación en Ciencias de la Alimentación (CIAL); CSIC-UAM; Madrid Spain
| | - Francesco Addeo
- Dipartimento di Agraria; Università di Napoli “Federico II”; Parco Gussone Portici (Napoli) Italy
| | - Pasquale Ferranti
- Dipartimento di Agraria; Università di Napoli “Federico II”; Parco Gussone Portici (Napoli) Italy
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