In vitro digestion of curcumin-nanoemulsion-enriched dairy protein matrices: Impact of the type of gel structure on the bioaccessibility of curcumin

Recent advances have shown that differences in compositional, structural and physical properties of caseins and whey proteins affect their digestion and absorption behavior, hormonal response, satiety effect and other physiological effects. For example, the ingestion of whey protein cause fast, high and transient increase of amino acids ‘fast protein’, whereas casein induce slower, lower and prolonged increase of ‘slow protein’ in the gut. Knowledge of, and control over, the rate and nature of digestive breakdown of dairy proteins provides a potential basis for product/process innovation through identifying ingredients and formulations that provide desired nutrient delivery profiles. With this background, the aim of our current review paper is to understand the digestion behavior of various protein-rich milk powders and their potential use in formulation of dairy foods for controlled release of amino acids and energy. Currently available in vitro protein digestibility methods to measure or predict the dairy protein digestibility were also investigated. The author has also presented the preliminary results of ongoing study on in vitro digestion of various commercial proteins powders.DOI: http://dx.doi.org/10.3126/jfstn.v7i0.10560 J. Food Sci. Technol. Nepal, Vol. 7 (1-8), 2012

Download Full-text

Changes in physicochemical properties, gel structure and in vitro digestion of marinated egg white gel during braising

Food Chemistry ◽

10.1016/j.foodchem.2020.127321 ◽

2020 ◽

Vol 330 ◽

pp. 127321

Author(s):

Hui Xue ◽

Yonggang Tu ◽

Meng Xu ◽

Mingfu Liao ◽

Wenxiang Luo ◽

...

Keyword(s):

Physicochemical Properties ◽

In Vitro Digestion ◽

Egg White ◽

Gel Structure

Download Full-text

Investigating the impact of egg white gel structure on peptide kinetics profile during in vitro digestion

Food Research International ◽

10.1016/j.foodres.2016.01.004 ◽

2016 ◽

Vol 88 ◽

pp. 302-309 ◽

Cited By ~ 18

Author(s):

Kéra Nyemb-Diop ◽

David Causeur ◽

Julien Jardin ◽

Valérie Briard-Bion ◽

Catherine Guérin-Dubiard ◽

...

Keyword(s):

In Vitro Digestion ◽

Egg White ◽

Gel Structure ◽

The Impact

Download Full-text

In Vivo Nylon Bag vs. Two‐Stage In Vitro Digestion: Comparison of Two Techniques for Estimating Dry‐Matter Digestibility of Forages 1

Agronomy Journal ◽

10.2134/agronj1969.00021962006100040032x ◽

1969 ◽

Vol 61 (4) ◽

pp. 587-589 ◽

Cited By ~ 30

Author(s):

W. G. Manson ◽

R. S. Lowrey ◽

Ian Forbes

Keyword(s):

Dry Matter ◽

In Vitro Digestion ◽

Two Stage ◽

Dry Matter Digestibility

Download Full-text

Differential impact of Holder and High Temperature Short Time pasteurization on the dynamic in vitro digestion of human milk in a preterm newborn model

Food Chemistry ◽

10.1016/j.foodchem.2020.127126 ◽

2020 ◽

Vol 328 ◽

pp. 127126 ◽

Cited By ~ 2

Author(s):

Stefano Nebbia ◽

Marzia Giribaldi ◽

Laura Cavallarin ◽

Enrico Bertino ◽

Alessandra Coscia ◽

...

Keyword(s):

High Temperature ◽

Human Milk ◽

In Vitro Digestion ◽

Preterm Newborn ◽

Differential Impact ◽

High Temperature Short Time ◽

Short Time

Download Full-text

Interaction between barley β-glucan and corn starch and its effects on the in vitro digestion of starch

International Journal of Biological Macromolecules ◽

10.1016/j.ijbiomac.2019.08.268 ◽

2019 ◽

Vol 141 ◽

pp. 240-246 ◽

Cited By ~ 3

Author(s):

Hui Zhang ◽

Zhi Li ◽

Yanjun Tian ◽

Zibo Song ◽

Lianzhong Ai

Keyword(s):

Corn Starch ◽

In Vitro Digestion

Download Full-text

Bovine Milk-Derived Emulsifiers Increase Triglyceride Absorption in Newborn Formula-Fed Pigs

Nutrients ◽

10.3390/nu13020410 ◽

2021 ◽

Vol 13 (2) ◽

pp. 410 ◽

Cited By ~ 1

Author(s):

Kristine Bach Korsholm Knudsen ◽

Christine Heerup ◽

Tine Røngaard Stange Jensen ◽

Xiaolu Geng ◽

Nikolaj Drachmann ◽

...

Keyword(s):

Milk Fat ◽

Bovine Milk ◽

In Vitro Digestion ◽

Lipid Absorption ◽

Lipid Digestion ◽

Soy Lecithin ◽

Neonatal Piglets ◽

Milk Fat Globule Membranes

Efficient lipid digestion in formula-fed infants is required to ensure the availability of fatty acids for normal organ development. Previous studies suggest that the efficiency of lipid digestion may depend on whether lipids are emulsified with soy lecithin or fractions derived from bovine milk. This study, therefore, aimed to determine whether emulsification with bovine milk-derived emulsifiers or soy lecithin (SL) influenced lipid digestion in vitro and in vivo. Lipid digestibility was determined in vitro in oil-in-water emulsions using four different milk-derived emulsifiers or SL, and the ultrastructural appearance of the emulsions was assessed using electron microscopy. Subsequently, selected emulsions were added to a base diet and fed to preterm neonatal piglets. Initially, preterm pigs equipped with an ileostomy were fed experimental formulas for seven days and stoma output was collected quantitatively. Next, lipid absorption kinetics was studied in preterm pigs given pure emulsions. Finally, complete formulas with different emulsions were fed for four days, and the post-bolus plasma triglyceride level was determined. Milk-derived emulsifiers (containing protein and phospholipids from milk fat globule membranes and extracellular vesicles) showed increased effects on fat digestion compared to SL in an in vitro digestion model. Further, milk-derived emulsifiers significantly increased the digestion of triglyceride in the preterm piglet model compared with SL. Ultra-structural images indicated a more regular and smooth surface of fat droplets emulsified with milk-derived emulsifiers relative to SL. We conclude that, relative to SL, milk-derived emulsifiers lead to a different surface ultrastructure on the lipid droplets, and increase lipid digestion.

Download Full-text