Determination of oxalates in Japanese taro corms using an in vitro digestion assay

Conventional analytical methods used for the analysis of fumonisin content in animal feeds fail to take into account the fumonisin content bound to the matrix, which is otherwise bioaccessible and can be absorbed from the gastrointestinal tract. Moreover, underestimation of fumonisin content using routine analytical methods can affect animal experiments using cereals contaminated by fungi. In the present study, hidden fumonisin B1 was analysed in two cereal substrates (maize and wheat) which were inoculated with Fusarium verticillioides (MRC 826). The study compared a routine extraction procedure with an in vitro digestion sample pre-treatment. We found that all samples showed a higher content of fumonisin B1 after digestion, compared to the free fumonisin obtained only by extraction. The percentage of the hidden form was 38.6% (±18.5) in maize and 28.3% (±17.8) in wheat, expressed as the proportion of total fumonisin B1. These results indicate that the toxin exposure of the animals determined by the routine fumonisin analysis was underestimated, generally by 40%, as bioaccessibility was not taken into consideration. This is crucial in interpretation (and maybe in re-evaluation) of the results obtained from (other) animal experiments.

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Development of a static in vitro digestion model for determination of glycemic index

10.32920/ryerson.14661675 ◽

2021 ◽

Author(s):

Yesudas Gudivada

Keyword(s):

Glycemic Index ◽

Large Scale ◽

In Vitro Digestion ◽

Glycemic Response ◽

In Vivo Testing ◽

Digestion Kinetics ◽

Kinetics Of

While in vivo methods have been used to determine the glycemic response of food, they are time consuming, costly, and not suitable for large-scale applications. As an alternative, in vitro digestion models offer fast, reproducible results to study food digestion kinetics that are less expensive than conducting human trials. While there are several in vitro glycemic index (GI) methods used to determine the GI of food, most do not employ methods of in vivo testing. Therefore, we used a static in vitro digestive system, the Dedicated Ryerson University In-vitro Digester (DRUID), that simulates both gastric and intestinal conditions to determine the glycemic response of commonly consumed carbohydrate-containing foods. Samples were collected at regular intervals over a 2h residence time after digestion in the intestinal phase of the DRUID. The DRUID-determined GI values were compared to published in vivo GI values. A Bland-Altman plot showed that there was agreement between the GI values determined from the DRUID compared with published in vivo GI values. In conclusion, the in vitro DRUID can reliably and reproducibly determine the GI across a spectrum of carbohydrate-containing foods, and has the potential to predict the digestion kinetics of novel food products in vivo that may promote human health.

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Mycotoxin bioaccessibility/absorption assessment using in vitro digestion models: a review

World Mycotoxin Journal ◽

10.3920/wmj2012.1521 ◽

2013 ◽

Vol 6 (2) ◽

pp. 167-184 ◽

Cited By ~ 23

Author(s):

C.A. González-Arias ◽

S. Marín ◽

V. Sanchis ◽

A.J. Ramos

Keyword(s):

Animal Studies ◽

In Vitro Digestion ◽

Contamination Level ◽

Food Matrix ◽

Gi Tract ◽

Cell Culture Techniques ◽

In Vitro Methods

In the evaluation of the oral bioavailability of a mycotoxin, the first step is the determination of its bioaccessibility, i.e. the percentage of mycotoxin released from the food matrix during digestion in the gastrointestinal (GI) tract that could be absorbed through the intestinal epithelium. Different in vitro digestion models have been recently used for determination of bioaccessibility, thereby avoiding the use of more complex cell culture techniques or the use of animals in expensive in vivo experiments. In vitro methods offer an appealing alternative to human and animal studies. They usually are rapid, simple and reasonably low in cost, and can be used to perform simplified experiments under uniform and well-controlled conditions, providing insights not achievable in whole animal studies. The available in vitro methods for GI simulation differ in the design of the system, the composition of the physiological juices assayed, as well as in the use or not of intestinal microbiota. There are models that only simulate the upper part of the GI tract (mouth-stomach-small intestine), whereas other methods include the large intestine, so that the model chosen could have some influence on the bioaccessibility data obtained. Bioaccessibility depends on the food matrix, as well as on the contamination level and the way the food/feed is contaminated (spiked or naturally). This review focuses on the currently available data regarding in vitro digestion models for the study of the bioaccessibility or absorption of mycotoxins, detailing the characteristics of each digestion step and the importance of the physiological juices employed during digestion. The effect that different factors play on mycotoxin release from the food matrix in the GI tract is also considered, and existing data on bioaccessibility of the main mycotoxins are given.

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Development of a static in vitro digestion model for determination of glycemic index

10.32920/ryerson.14661675.v1 ◽

2021 ◽

Author(s):

Yesudas Gudivada

Keyword(s):

Glycemic Index ◽

Large Scale ◽

In Vitro Digestion ◽

Glycemic Response ◽

In Vivo Testing ◽

Digestion Kinetics ◽

Kinetics Of

While in vivo methods have been used to determine the glycemic response of food, they are time consuming, costly, and not suitable for large-scale applications. As an alternative, in vitro digestion models offer fast, reproducible results to study food digestion kinetics that are less expensive than conducting human trials. While there are several in vitro glycemic index (GI) methods used to determine the GI of food, most do not employ methods of in vivo testing. Therefore, we used a static in vitro digestive system, the Dedicated Ryerson University In-vitro Digester (DRUID), that simulates both gastric and intestinal conditions to determine the glycemic response of commonly consumed carbohydrate-containing foods. Samples were collected at regular intervals over a 2h residence time after digestion in the intestinal phase of the DRUID. The DRUID-determined GI values were compared to published in vivo GI values. A Bland-Altman plot showed that there was agreement between the GI values determined from the DRUID compared with published in vivo GI values. In conclusion, the in vitro DRUID can reliably and reproducibly determine the GI across a spectrum of carbohydrate-containing foods, and has the potential to predict the digestion kinetics of novel food products in vivo that may promote human health.

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Use of the mobile nylon bag technique for determination of apparent ileal digestibilities of crude protein and amino acids in feedstuffs for pigs

Czech Journal of Animal Science ◽

10.17221/3238-cjas ◽

2011 ◽

Vol 56 (No. 10) ◽

pp. 451-464 ◽

Cited By ~ 1

Author(s):

T. Steiner ◽

U. Bornholdt ◽

W.C. Sauer ◽

F. Ahrens ◽

H. Jørgensen ◽

...

Keyword(s):

Amino Acids ◽

Conventional Method ◽

Terminal Ileum ◽

Crude Protein ◽

In Vitro Digestion ◽

Legume Seeds ◽

Endogenous Protein

Three digestibility experiments were conducted to evaluate the potential of determination of apparent ileal digestibilities (AID) of crude protein (CP) and amino acids (AA) by the mobile nylon bag technique (MNBT) using 21 feedstuffs and three mixed diets. In two conventional digestibility experiments (Exp. 1 and 2), AID were determined using in total 10 barrows (BW 35 kg) fitted with simple T-cannulas at the terminal ileum. For the MNBT studies, four pigs were fitted with a simple T-cannula at the proximal duodenum and a Post-Valve T-Caecum (PVTC) cannula at the terminal ileum. The MNBT studies included the feedstuffs (n = 10) from Exp. 1 and 2 as well as 14 further feedstuffs and mixed diets in which AID coefficients had been determined in previous trials. For each feedstuff 60 nylon bags were used. In vitro digestion of the bags was carried out in pepsin-HCl solution with 450 IU pepsin/l at pH 2.0 and 37°C for 4 h. In the 28-day in vivo experiment, 15 nylon bags per pig and day were inserted through the duodenal cannula and collected through the PVTC cannula after passage through the small intestine. Coefficients of AID were calculated based on the disappearance of CP and AA from the nylon bags during the in vitro and in vivo phase. In comparison with AID determined by the conventional method, AID of CP was on average 2.4% lower, whereas AID of lysine was on average 8.5% higher when determined by the MNBT. There was no significant (P > 0.05) correlation between AID coefficients of CP and AA determined by the conventional method and the MNBT, when all feedstuffs were taken into account. However, in cereals (n = 11), the correlation between AID coefficients determined by both methods was significant (P < 0.05) for CP (r = 0.61) and some AA (r ranging between 0.62 and 0.72). In conclusion, the potential of the MNBT to determine AID of CP and AA is rather limited. Differences in coefficients of AID of CP and AA were attributed to several factors such as diffusion of sample particles or endogenous protein through the nylon bags as well as to the presence of anti-nutritional factors (e.g. in legume seeds and oilseed meals).

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Determination of bioavailable-zinc from biofortified wheat using a coupled in vitro digestion/Caco-2 reporter-gene based assay

Journal of Food Composition and Analysis ◽

10.1016/j.jfca.2011.09.006 ◽

2012 ◽

Vol 25 (2) ◽

pp. 149-159 ◽

Cited By ~ 9

Author(s):

Rajani Salunke ◽

Nidhi Rawat ◽

Vijay Kumar Tiwari ◽

Kumari Neelam ◽

Gursharn Singh Randhawa ◽

...

Keyword(s):

Reporter Gene ◽

In Vitro Digestion

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Determination of Honey Varietals’ Impact on Bifidobacterium animalis ssp lactis Survivability in Commercial Yogurt Through Simulated In Vitro Digestion

Current Developments in Nutrition ◽

10.1093/cdn/nzab054_001 ◽

2021 ◽

Vol 5 (Supplement_2) ◽

pp. 1146-1146

Author(s):

David Alvarado ◽

Luis Ibarra-Sánchez ◽

Annemarie Mysonhimer ◽

Michael Miller ◽

Hannah Holscher

Keyword(s):

Phase 1 ◽

In Vitro Digestion ◽

Phase 2 ◽

Bifidobacterium Animalis ◽

Funding Sources ◽

Colony Forming Units ◽

Intestinal Fluids ◽

Simulated Intestinal Fluids

Abstract Objectives Consumption of yogurt containing the probiotic Bifidobacterium animalis lactis DN-173 010/CNCM I-2494 (B. animalis) improves digestive health and quality of life in adults. To optimize the benefits of this probiotic, we aimed to test our hypothesis that yogurt with honey would increase the survivability of B. animalis under simulated gastrointestinal tract digestion conditions. Methods Phase 1 tested four honey varietals (alfalfa, buckwheat, clover, and orange) at a final concentration of 20% w/w in yogurt containing B. animalis. Undiluted yogurt and yogurt with added sucrose or water (20% w/w) were included as control treatments. Phase 2 assessed clover honey at final concentrations of 20, 14, 10, 9, 8, 6, 4% w/w. Yogurt samples were subjected to in vitro simulated oral, gastric, and intestinal digestion using simulated salivary, gastric, and intestinal fluids, respectively. At four time points—pre-digestion, and after each phase of digestion (oral, gastric, intestinal)—probiotic cells were enumerated first by spread plating on MRS agar and incubated for 5 h at 37°C under anaerobic conditions. Then, plates were overlaid with MRS supplemented with lithium chloride and sodium propionate and incubated an additional 67 h prior to quantification of the probiotic colony forming units (CFU). Results Phase 1 demonstrated similar probiotic counts between honey varietals and controls after exposure to oral and gastric simulated fluids (< 1 Log CFU/g of probiotic reduction after gastric phase). There was comparable probiotic survival after the simulated intestinal phase for yogurt with the alfalfa, buckwheat, and orange honey varietals relative to control yogurt treatments. However, higher B. animalis survivability was observed in yogurt with clover honey after exposure to simulated intestinal fluids (∼3.5 Log CFU/g reduction) compared to all control treatments (∼5.5 Log CFU/g reduction, P ˂ 0.05). Phase 2 revealed that 20%, 14% and 10% w/w clover honey similarly supported B. animalis survivability after exposure to simulated intestinal fluids. Conclusions These results demonstrated that clover honey increased B. animalis survivability in yogurt during in vitro digestion when provided at doses equivalent to 1 to 2 tablespoons per serving (170g) of yogurt. Funding Sources The National Honey Board.

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