Investigation on the stability of deoxynivalenol and DON-3 glucoside during gastro-duodenal in vitro digestion of a naturally contaminated bread model food

Food Control ◽  
2014 ◽  
Vol 43 ◽  
pp. 270-275 ◽  
Author(s):  
Elisabetta De Angelis ◽  
Linda Monaci ◽  
Angelo Visconti
Keyword(s):  
In Vitro Digestion ◽  
Model Food ◽  
The Stability

scholarly journals The Formation of Chitosan-Coated Rhamnolipid Liposomes Containing Curcumin: Stability and In Vitro Digestion

Molecules ◽  
2021 ◽  
Vol 26 (3) ◽  
pp. 560
Author(s):  
Wei Zhou ◽  
Ce Cheng ◽  
Li Ma ◽  
Liqiang Zou ◽  
Wei Liu ◽  
...  
Keyword(s):  
Room Temperature ◽  
Functional Foods ◽  
Positive Charge ◽  
Physical Stability ◽  
In Vitro Digestion ◽  
Salt Addition ◽  
High Transformation ◽  
Liposomal Delivery ◽  
The Stability

There is growing interest in developing biomaterial-coated liposome delivery systems to improve the stability and bioavailability of curcumin, which is a hydrophobic nutraceutical claimed to have several health benefits. The curcumin-loaded rhamnolipid liposomes (Cur-RL-Lips) were fabricated from rhamnolipid and phospholipids, and then chitosan (CS) covered the surface of Cur-RL-Lips by electrostatic interaction to form CS-coated Cur-RL-Lips. The influence of CS concentration on the physical stability and digestion of the liposomes was investigated. The CS-coated Cur-RL-Lips with RL:CS = 1:1 have a relatively small size (412.9 nm) and positive charge (19.7 mV). The CS-coated Cur-RL-Lips remained stable from pH 2 to 5 at room temperature and can effectively slow the degradation of curcumin at 80 °C; however, they were highly unstable to salt addition. In addition, compared with Cur-RL-Lips, the bioavailability of curcumin in CS-coated Cur-RL-Lips was relatively high due to its high transformation in gastrointestinal tract. These results may facilitate the design of a more efficacious liposomal delivery system that enhances the stability and bioavailability of curcumin in nutraceutical-loaded functional foods and beverages.

G-CSF and Erythropoietin Stability in Amniotic Fluid during Simulated in vitro Digestion Conditions

2002 ◽  
Vol 18 (6) ◽  
pp. 310-315 ◽  
Author(s):  
Darlene A Calhoun ◽  
Brooke E Richards ◽  
Jason A Gersting ◽  
Sandra E Sullivan ◽  
Robert D Christensen
Keyword(s):  
Amniotic Fluid ◽  
Preterm Neonate ◽  
In Vitro Digestion ◽  
Human Amniotic Fluid ◽  
Time Zero ◽  
Simulated Digestion ◽  
The Stability ◽  
Stimulating Factor ◽  
Degree Of Degradation

Objective: To determine the stability of granulocyte colony-stimulating factor (G-CSF) and erythropoietin (Epo) in human amniotic fluid and recombinant G-CSF (Neupogen) and Epo (Epogen) in simulated amniotic fluid to digestions at pH concentrations of 3.2, 4.5, and 5.8 to assess their bioavailability to the neonate. Design: A simulated amniotic fluid containing Neupogen and Epogen was subjected to in vitro conditions that mimicked preprandial and postprandial neonatal intestinal digestion. Human amniotic fluid was tested using identical digestion conditions as well as human amniotic fluid to which Epogen and Neupogen had been added. Main Outcome Measures: The percentages of G-CSF/Epo and Neupogen/Epogen remaining after 1 and 2 hours of simulated digestions were compared with those at time zero, and concentrations at 2 hours were compared with those at 1 hour and time zero. Results: In simulated amniotic fluid at pH 3.2, significant degradation of G-CSF was observed at 1 hour (p = 0.03). No differences were observed at 1 or 2 hours for either pH 4.5 (p = 0.30 and 0.11, respectively) or pH 5.8 (p = 0.20 and 0.49, respectively). Human amniotic fluid exhibited significant degradation pH 3.2 (p = 0.04) and pH 4.5 (p < 0.05) at 1 hour; no difference was noted at pH 5.8 at 1 hour (p = 0.34). When additional Neupogen was added to human amniotic fluid, significant degradation was observed at pH 3.2 (p < 0.05) and pH 4.5 (p = 0.03) at 1 hour; no difference was noted at 1 hour at pH 5.8 (p = 0.11). In simulated amniotic fluid at pH 3.2, significant degradation of Epo occurred at 1 hour (p < 0.05). There were no differences at 1 hour for pH 4.5 (p = 0.50) or pH 5.8 (p = 0.17). Human amniotic fluid exhibited significant degradation at pH 3.2 (p < 0.05) and pH 4.5 (p < 0.05) at 1 hour; no difference was noted at 1 hour at pH 5.8 (p = 0.34). When additional Epogen was added to human amniotic fluid, significant degradation was observed at pH 3.2 (p = 0.001) and pH 4.5 (p = 0.003); no difference was noted at 1 hour at pH 5.8 (p = 0.31). Conclusions: G-CSF/Epo in human amniotic fluid and Neupogen/Epogen in simulated amniotic fluid are preserved to varying degrees during simulated digestion conditions. The degree of degradation of both cytokines was time- and pH-dependent. Measurable quantities of G-CSF and Epo are biologically available when swallowed by the fetus or a preterm neonate.

scholarly journals Stability of Anthocyanins from Commercial Black Currant Juice under Simulated Gastrointestinal Digestion

2008 ◽  
Vol 8 (3) ◽  
pp. 254-258 ◽  
Author(s):  
Alija Uzunović ◽  
Edina Vranić
Keyword(s):  
Gastrointestinal Tract ◽  
Biological Activities ◽  
In Vitro Digestion ◽  
The Body ◽  
Slight Reduction ◽  
Intestinal Fluid ◽  
Black Currant ◽  
Age Related ◽  
The Stability

Anthocyanins are effective antioxidants but they have also been proposed to have other biological activities independent of their antioxidant capacities that produce health benefits. Examples range from inhibition of cancer cell growth in vitro, induction of insulin production in isolated pancreatic cells, reduction of starch digestion through inhibition of a-glucosidase activity, suppression of inflammatory responses as well as protection against age-related declines in cognitive behavior and neuronal dysfunction in the central nervous system. However, to achieve any biological effect in a specific tissue or organ, anthocyanins must be bioavailable; i.e. effectively absorbed from the gastrointestinal tract (GIT) into the circulation and delivered to the appropriate location within the body. In this study, we assess the stability of anthocyanins from commercial Black currant (Ribes nigrum L.) juice using an in vitro digestion procedure that mimics the physiochemical and biochemical conditions encountered in the gastrointestinal tract (GIT). The main objective of this work was the evaluation of stability of anthocyanins during in vitro digestion in gastric and intestinal fluid regarding whether appropriate enzyme (pepsin or pancreatin) was added or not. Anthocyanins present in commercial black currant juice remain stable during in vitro digestion in gastric fluid regardless whether pepsin was added into the medium or not. Also, they remain stable during in vitro digestion in simulated intestinal fluid without pancreatin. The stability studies of anthocyanins in the intestinal fluid containing pancreatin indicated reduced stability, which also mainly contribute to slight reduction of total anthocyanins content (1,83%-) in commercial black currant juice.

Effects of in vitro digestion and fecal fermentation on the stability and metabolic behavior of polysaccharides from Craterellus cornucopioides

2020 ◽  
Vol 11 (8) ◽  
pp. 6899-6910 ◽  
Author(s):  
Yuntao Liu ◽  
Xiaoyu Duan ◽  
Songqi Duan ◽  
Cheng Li ◽  
Bin Hu ◽  
...  
Keyword(s):  
In Vitro Digestion ◽  
Metabolic Behavior ◽  
The Stability

The purpose of this paper is to better clarify the stability and metabolic behavior of CCPs from the perspective of digestion and metabolism, and provide research guidance for other polysaccharides with a similar structure.

Stability of phenolic content of some herbal infusions and their antioxidant activity following in vitro digestion

2017 ◽  
Vol 42 (4) ◽  
Author(s):  
Engin Celep ◽  
Selin Akyuz ◽  
Yigit İnan ◽  
Erdem Yesilada
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
In Vitro Digestion ◽  
In Vitro Studies ◽  
Vast Number ◽  
The World ◽  
The Stability ◽  
Herbal Infusions

Abstract:Herbal infusions are among the most widely consumed beverages throughout the world. Their popularity arises due to not only their pleasant aroma and taste, but also their high phenolic content and antioxidant activity. A vast number of in vitro studies revealed their high phenolic content, together with strong antioxidant activity. However, the majority of them seem to ignore some important physiological parameters, such as bioavailability or bioaccessibility. The present study was planned to evaluate the stability of phenolic content and antioxidant activities of seven most widely preferred herbal infusions. A stimulated version of gastrointestinal infusion was added to the study for comparative purposes. The results indicated the loss of both phenolic content and antioxidant activity of herbal infusions after being submitted to digestion.

3D printing of encapsulated probiotics: Effect of different post-processing methods on the stability of Lactiplantibacillus plantarum (NCIM 2083) under static in vitro digestion conditions and during storage

LWT ◽  
2021 ◽  
pp. 111461
Author(s):  
Yoha Kandasamy Suppiramaniam ◽  
Anukiruthika Thangarasu ◽  
Anila Wilson ◽  
Jeyan Arthur Moses ◽  
Anandharamakrishnan Chinnaswamy
Keyword(s):  
3D Printing ◽  
In Vitro Digestion ◽  
Post Processing ◽  
Processing Methods ◽  
The Stability

Effect of cooking and in vitro digestion on the stability of co-enzyme Q10 in processed meat products

2014 ◽  
Vol 150 ◽  
pp. 187-192 ◽  
Author(s):  
Brian D. Tobin ◽  
Maurice G. O’Sullivan ◽  
Ruth Hamill ◽  
Joseph P. Kerry
Keyword(s):  
Meat Products ◽  
In Vitro Digestion ◽  
Processed Meat ◽  
The Stability

Evaluation of the Stability and Antioxidant Activity of Nanoencapsulated Resveratrol during in Vitro Digestion

2011 ◽  
Vol 59 (23) ◽  
pp. 12352-12360 ◽  
Author(s):  
Mariarenata Sessa ◽  
Rong Tsao ◽  
Ronghua Liu ◽  
Giovanna Ferrari ◽  
Francesco Donsì
Keyword(s):  
Antioxidant Activity ◽  
In Vitro Digestion ◽  
The Stability

scholarly journals Improving the Stability and Curcumin Retention Rate of Curcumin-Loaded Filled Hydrogel Prepared Using 4αGTase-Treated Rice Starch

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 150
Author(s):  
Jihyun Kang ◽  
Ye-Hyun Kim ◽  
Soo-Jin Choi ◽  
Shin-Joung Rho ◽  
Yong-Ro Kim
Keyword(s):  
Amylose Content ◽  
Retention Rate ◽  
In Vitro Digestion ◽  
Enzyme Treatment ◽  
Rice Starch ◽  
Confocal Laser ◽  
Protective Effects ◽  
Hydrogel Particles ◽  
The Stability

In this study, 4-α-glucanotransferase (4αGTase)-treated rice starch (GS) was added after 1-h (1 GS) and 96-h (96 GS) treatments to the aqueous phase of a curcumin-loaded emulsion to produce filled hydrogels (1 GS-FH and 96 GS-FH, respectively). The relative protective effects of the FH system, native rice starch-based filled hydrogel (RS-FH), and emulsion without starch (EM), on curcumin were evaluated based on ultraviolet (UV) stability and simulated gastrointestinal studies. The UV stability and curcumin retention after in vitro digestion of the filled hydrogels (FH) samples were greater than those of the EM samples. RS-FH showed a 2.28-fold improvement in UV stability over EM due to the higher viscosity of RS. 1 GS-FH and 96 GS-FH increased curcumin retention by 2.31- and 2.60-fold, respectively, and the microstructure of 96 GS-FH, determined using confocal laser microscopy, remained stable even after the stomach phase. These effects were attributed to the molecular structure of GS, with decreased amylopectin size and amylose content resulting from the enzyme treatment. The encapsulation of lipids within the GS hydrogel particles served to protect and deliver the curcumin component, suggesting that GS-FH can be applied to gel-type food products and improve the chemical stability of curcumin.

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