scholarly journals In vitro starch and protein digestion kinetics of cooked Bambara groundnuts depend on processing intensity and hardness sorting

2020 ◽  
Vol 137 ◽  
pp. 109512
Author(s):  
Shannon Gwala ◽  
Andrea Pallares Pallares ◽  
Katharina Pälchen ◽  
Marc Hendrickx ◽  
Tara Grauwet
Keyword(s):  
Protein Digestion ◽  
Digestion Kinetics ◽  
Kinetics Of

scholarly journals In vitro protein digestion kinetics of protein sources for pigs

animal ◽  
2019 ◽  
Vol 13 (6) ◽  
pp. 1154-1164 ◽  
Author(s):  
H. Chen ◽  
P.A. Wierenga ◽  
W.H. Hendriks ◽  
A.J.M. Jansman
Keyword(s):  
Protein Digestion ◽  
Protein Sources ◽  
Digestion Kinetics ◽  
Kinetics Of ◽  
Vitro Protein

scholarly journals Thermomechanical and enzyme-facilitated processing of soybean meal enhanced in vitro kinetics of protein digestion and protein and amino acid digestibility in weaned pigs

2020 ◽  
Vol 98 (8) ◽  
Author(s):  
Mai Anh Ton Nu ◽  
Ingrid Lupatsch ◽  
Joaquin S Zannatta ◽  
Hagen Schulze ◽  
Ruurd T Zijlstra
Keyword(s):  
Amino Acid ◽  
Soybean Meal ◽  
Trypsin Inhibitor Activity ◽  
Protein Digestion ◽  
Weaned Pigs ◽  
Ileal Digestibility ◽  
Digestion Kinetics ◽  
Kinetics Of ◽  
In Vitro Kinetics

Abstract Soybean meal (SBM) contains anti-nutritional factors (ANF) that may limit kinetics and total extent of protein digestion in pigs. This study evaluated the effects of thermomechanical and enzyme-facilitated (TE) processing on in vitro kinetics of crude protein (CP) digestion and CP and amino acid (AA) digestibility in weaned pigs. Each batch of SBM (48% CP) was divided into two parts: non-processed SBM as control vs. thermomechanical and enzyme-facilitated processed soybean meal (TES) as the experimental group. For digestion kinetics, samples (three batches of non-processed SBM vs. TES) were incubated in triplicate sequentially with pepsin at pH 3.5 for 1.5 h (stomach phase) and subsequently with pancreatin and bile extract at pH 6.8 for 0, 0.5, 1, 2, 4, or 6 h (small intestine phase). Protein was classified into CPfast, CPslow, and CPresistant corresponding to CP digested within the first 0.5 h, from 0.5 to 4 h, and after 4 h plus undigested CP, respectively. Eight weaned barrows (Large White × Duroc, 9.43 ± 0.40 kg) were surgically fitted with a T-cannula at the terminal ileum. Pigs were randomly assigned to a Youden square with three diets over four periods. The three diets were an N-free diet and two diets using 40% SBM or TES as the sole source of AA with Cr2O3 as an indigestible marker. Each period included sequentially a 5-d adaptation, 2-d collection of feces, and 2-d collection of ileal digesta. The TE processing reduced ANF content in TES by 91% for lectin, 22% for trypsin inhibitor activity, 75% for β-conglycinin, and 62% for glycinin compared with SBM. In vitro, TE processing increased (P < 0.05) digested CP by 5.6% and enhanced the kinetics of CP digestion by tending to increase (P = 0.056) CPfast by 25% and reducing (P < 0.05) CPslow and CPresistant by 48% and 11%, respectively. In pigs, TE processing increased (P < 0.05) apparent ileal digestibility (AID) and standardized ileal digestibility (SID) of CP in TES by 2.3% and 2.1%, respectively. The TE processing increased (P < 0.05) AID and SID of all AA up to 3.3%, except for AID of Pro and SID of Pro, Gly, and Cys. The TE processing did not change reactive Lys or Lys:CP but increased (P < 0.05) SID of Lys and reactive Lys by 3%. Combined, the greater in vitro digestion kinetics matched the greater in vivo AID and SID of CP in TES and lower ANF compared with SBM. Thus, TE processing created a protein source that is digested faster and to a greater extent than SBM, thereby lowering the chance of protein fermentation.

In vitro starch digestion kinetics of diets varying in resistant starch and arabinoxylan compared with in vivo portal appearance of glucose in pigs

2016 ◽  
Vol 88 ◽  
pp. 199-206 ◽  
Author(s):  
Cecilie Toft Vangsøe ◽  
Anne Krog Ingerslev ◽  
Peter Kappel Theil ◽  
Mette Skou Hedemann ◽  
Helle Nygaard Lærke ◽  
...  
Keyword(s):  
Resistant Starch ◽  
Starch Digestion ◽  
Digestion Kinetics ◽  
Kinetics Of

Nutritive evaluation of heat-treated cottonseed with in vitro gas production

2003 ◽  
Vol 2003 ◽  
pp. 175-175
Author(s):  
A. R. Foroughi ◽  
A. A. Naserian ◽  
R. Valizadeh ◽  
M. Danesh Mesgaran ◽  
A. Mirhady
Keyword(s):  
Nutritive Value ◽  
Gas Production ◽  
Value Evaluation ◽  
In Vitro Gas Production ◽  
Heat Treated ◽  
Gas Measurements ◽  
Biological Methods ◽  
Digestion Kinetics ◽  
Kinetics Of

Biological methods are more meaningful since microorganisms and enzymes are more sensitive to factors influencing the rate and extent of digestion than are chemical methods (Getachew and et al,1997).Gas measurements provides a useful data on digestion kinetics of both soluble and insoluble fractions of feedstuffs. The objective of this experiment was to determine nutritive value evaluation of heat-treated cottonseed with in vitro gas production.

The kinetics of starch and nitrogen digestion regulate growth performance and nutrient utilisation of broilers fed coarsely ground, sorghum-based diets

2013 ◽  
Vol 53 (10) ◽  
pp. 1033 ◽  
Author(s):  
S. Y. Liu ◽  
P. H. Selle ◽  
A. J. Cowieson
Keyword(s):  
Feed Efficiency ◽  
Broiler Chickens ◽  
Nitrogen Retention ◽  
Proximal Jejunum ◽  
Protein Digestion ◽  
Starch Digestion ◽  
Digestion Rate ◽  
Nutrient Utilisation ◽  
Digestion Kinetics ◽  
Kinetics Of

A study was conducted to examine the effect of starch and nitrogen digestion kinetics on broiler performance using sorghum-based diets as a model. Three sorghum varieties with red, white and yellow pericarps and three feed forms, mash, intact pellets and reground pellets, constituted a 3 × 3 factorial array of dietary treatments. Starch and nitrogen digestion kinetics were determined using an exponential mathematical model to relate digestion coefficients in the proximal jejunum, proximal ileum and distal ileum with mean retention times in each segment. There were interactions between sorghum variety and feed form for starch and nitrogen digestion kinetics. Steam-pelleting at a conditioning temperature of 90°C (unprocessed mash versus reground pellets) substantially influenced starch digestion rate in red and yellow sorghum-based diets, but not in white sorghum-based diets. Alternatively, with nitrogen digestion rate, there were no significant differences in yellow sorghum-based diets between feed forms but there were in red and white sorghum-based diets. The digestion rate of starch was more rapid than nitrogen, especially in the proximal jejunum. Starch digestion rates were significantly correlated with nitrogen retention but this was not the case with nitrogen digestion rates. The rate of glucose absorption from predicted glycaemic indices was highly correlated with enhanced feed efficiency. Thus this study demonstrates that even under ad libitum feeding regimes, kinetics of starch and protein digestion regulated feed efficiency and nitrogen retention in broiler chickens. The dynamics of starch and protein digestion were more accurate indicators of feed efficiency and nitrogen retention than apparent ileal starch and nitrogen digestibility.

scholarly journals Utilizing Hydrothermal Processing to Align Structure and In Vitro Digestion Kinetics between Three Different Pulse Types

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 206
Author(s):  
Katharina Pälchen ◽  
Ben Van den Wouwer ◽  
Dorine Duijsens ◽  
Marc E. Hendrickx ◽  
Ann Van Loey ◽  
...  
Keyword(s):  
In Vitro Digestion ◽  
Physicochemical Characteristics ◽  
Protein Digestion ◽  
Hydrothermal Processing ◽  
Extrinsic Factors ◽  
Food Ingredients ◽  
Structural Architecture ◽  
Digestion Kinetics ◽  
Cotyledon Cells

Processing results in the transformation of pulses’ structural architecture. Consequently, digestion is anticipated to emerge from the combined effect of intrinsic (matrix-dependent) and extrinsic (processed-induced) factors. In this work, we aimed to investigate the interrelated effect of intrinsic and extrinsic factors on pulses’ structural architecture and resulting digestive consequences. Three commercially relevant pulses (chickpea, pea, black bean) were selected based on reported differences in macronutrient and cell wall composition. Starch and protein digestion kinetics of hydrothermally processed whole pulses were assessed along with microstructural and physicochemical characteristics and compared to the digestion behavior of individual cotyledon cells isolated thereof. Despite different rates of hardness decay upon hydrothermal processing, the pulses reached similar residual hardness values (40 N). Aligning the pulses at the level of this macrostructural property translated into similar microstructural characteristics after mechanical disintegration (isolated cotyledon cells) with comparable yields of cotyledon cells for all pulses (41–62%). We observed that processing to equivalent microstructural properties resulted in similar starch and protein digestion kinetics, regardless of the pulse type and (prolonged) processing times. This demonstrated the capacity of (residual) hardness as a food structuring parameter in pulses. Furthermore, we illustrated that the digestive behavior of isolated cotyledon cells was representative of the digestion behavior of corresponding whole pulses, opening up perspectives for the incorporation of complete hydrothermally processed pulses as food ingredients.

scholarly journals Surface structural features control in vitro digestion kinetics of bean starches

2018 ◽  
Vol 85 ◽  
pp. 343-351 ◽  
Author(s):  
Ping Li ◽  
Sushil Dhital ◽  
Bin Zhang ◽  
Xiaowei He ◽  
Xiong Fu ◽  
...  
Keyword(s):  
In Vitro Digestion ◽  
Structural Features ◽  
Digestion Kinetics ◽  
Kinetics Of

scholarly journals In vivo digestion of infant formula in piglets: protein digestion kinetics and release of bioactive peptides

2012 ◽  
Vol 108 (12) ◽  
pp. 2105-2114 ◽  
Author(s):  
Karima Bouzerzour ◽  
François Morgan ◽  
Isabelle Cuinet ◽  
Cécile Bonhomme ◽  
Julien Jardin ◽  
...  
Keyword(s):  
Infant Formula ◽  
Human Life ◽  
Milk Proteins ◽  
Protein Digestion ◽  
Sds Page ◽  
Newborn Child ◽  
Digestion Kinetics ◽  
Β Lactoglobulin ◽  
Kinetics Of

The first months of life correspond to a key period in human life where dramatic physiological changes (establishment of microbiota, development of the immune system, etc.) occur. In order to better control these changes it is necessary to understand the behaviour of food in the gastrointestinal tract of the newborn. Infant formula is the only food for the newborn when breast-feeding is impossible. The kinetics of digestion of milk proteins and the nature of the peptides liberated in the small intestine throughout infant formula digestion have never been extensively investigated so far and were therefore studied using the piglet as a model of the newborn child. Piglets were fed infant formula by an automatic delivery system during 28 d, and slaughtered 30, 90 and 210 min after the last meal. Contents of stomach, proximal and median jejunum and ileum were collected and characterised. The extent of β-lactoglobulin (β-lg), α-lactalbumin (α-la) and casein proteolysis was monitored by inhibition ELISA, SDS-PAGE, immunoblotting and MS. At 30 min after the last meal, caseins were shown to be extensively hydrolysed in the stomach. Nevertheless, peptides originating mainly from β-caseins (from 509 to 2510 Da) were identified in the jejunum and ileum of the piglets. β-Lg partially resisted gastric digestion but completely disappeared in the stomach after 210 min. α-La had a similar behaviour to that of β-lg. Two large peptides (4276 and 2674 Da) generated from β-lg were present in the ileum after 30 and 210 min and only one (2674 Da) after 90 min.

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