scholarly journals In vitro gastrointestinal digestion of pea protein isolate as a function of pH, food matrices, autoclaving, high-pressure and re-heat treatments

LWT ◽  
2017 ◽  
Vol 84 ◽  
pp. 511-519 ◽  
Author(s):  
Laura Laguna ◽  
Pierre Picouet ◽  
M. Dolors Guàrdia ◽  
Catherine M.G.C. Renard ◽  
Anwesha Sarkar
Keyword(s):  
High Pressure ◽  
Protein Isolate ◽  
Heat Treatments ◽  
Gastrointestinal Digestion ◽  
Pea Protein ◽  
In Vitro Gastrointestinal Digestion ◽  
Food Matrices ◽  
Pea Protein Isolate

Amino acids and protein in vitro bio-accessibility from edible insect and pea protein enriched bread

2021 ◽  
pp. 1-10
Author(s):  
M. Igual ◽  
P. García-Segovia ◽  
J. Martínez-Monzó
Keyword(s):  
Amino Acids ◽  
Protein Content ◽  
High Performance ◽  
Protein A ◽  
Essential Amino Acids ◽  
Gastrointestinal Digestion ◽  
Pea Protein ◽  
Alphitobius Diaperinus ◽  
In Vitro Gastrointestinal Digestion

Edible insects have seen increasing use as a nutritive ingredient in food because of their high protein content and digestibility of amino acids from insect-enriched food. Therefore, the aim of this work was to evaluate amino acids and proteins bio-accessibility in bread enriched with Alphitobius diaperinus and Tenebrio molitor, comparing with a control and pea protein enriched bread. Bread was enriched at 5 and 10% with experimental ingredients. Experimental bread and the control were subjected to standardised static in vitro gastrointestinal digestion. Total amino acids (TAA) of breads were determined before digestion and free amino acids were determined after digestion by high-performance liquid chromatography. Crude protein was determined before and after gastrointestinal digestion. Incorporating pea protein, A. diaperinus, and T. molitor powder in bread formulations showed higher essential amino acids and non-essential amino acids content (12.170-16.274 mgTAA/100 g) than the control bread (10.843 mgTAA/100 g), with increasing amino acids content when concentration in bread increased. Bio-accessibility of each amino acid varied as a function of the bread formulation, however, after in vitro gastrointestinal digestion, experimental bread showed higher accessible amino acids and protein content than the control bread.

Evaluation of the stability of tyrosol esters during in vitro gastrointestinal digestion

2018 ◽  
Vol 9 (7) ◽  
pp. 3610-3616 ◽  
Author(s):  
Fa-Wen Yin ◽  
Xiao-Pei Hu ◽  
Da-Yong Zhou ◽  
Xiao-Chi Ma ◽  
Xiang-Ge Tian ◽  
...  
Keyword(s):  
Food Additives ◽  
Tea Polyphenols ◽  
Protective Effects ◽  
Tea Polyphenol ◽  
Gastrointestinal Digestion ◽  
In Vitro Gastrointestinal Digestion ◽  
Food Matrices ◽  
The Stability ◽  
Toxic Food

Lipophenols such as tea polyphenol palmitate derivatives (palmitoyl esters of tea polyphenols) have been classified as non-toxic food additives due to their better protective effects on lipidic food matrices from oxidation, but their digestion and absorption have remained unexplored.

The viability of complex coacervates encapsulated probiotics during simulated sequential gastrointestinal digestion as affected by wall materials and drying methods

2021 ◽  
Author(s):  
Xiaoxi Qi ◽  
Yang Lan ◽  
Jae-Bom Ohm ◽  
Bingcan Chen ◽  
Jiajia Rao
Keyword(s):  
Sugar Beet ◽  
Sodium Caseinate ◽  
Protein Isolate ◽  
Drying Methods ◽  
Mixing Ratio ◽  
Gastrointestinal Digestion ◽  
Pea Protein ◽  
Wall Materials ◽  
The Impact ◽  
Pea Protein Isolate

The objective of this study was to investigate the impact of protein type (sodium caseinate and pea protein isolate), protein to sugar beet pectin mixing ratio (5:1 and 2:1) on...

scholarly journals Genotoxicological Evaluation of NUTRALYS Pea Protein Isolate

2013 ◽  
Vol 2013 ◽  
pp. 1-6
Author(s):  
Chentouf Aouatif ◽  
Ph. Looten ◽  
M. V. S. Parvathi ◽  
S. Raja Ganesh ◽  
V. Paranthaman
Keyword(s):  
Bone Marrow ◽  
Chromosomal Aberration ◽  
Micronucleus Test ◽  
Protein Isolate ◽  
Functional Protein ◽  
Pea Protein ◽  
Polychromatic Erythrocytes ◽  
Chromosomal Aberration Test ◽  
Pea Protein Isolate

NUTRALYS Pea Protein Isolate, a protein supplement, is a high-quality source of protein which is primarily emulsifying functional protein. We evaluated the genotoxic potential of NUTRALYS isolated from dry yellow pea, using three established genotoxicity tests (AMES test in vitro chromosomal aberration test, and in vivo micronucleus test) employing OECD guidelines under GLP conditions. In the bacterial reverse mutation test, NUTRALYS did not show positive responses in strains detecting point and frame shift mutations. In the chromosomal aberration test, NUTRALYS did not induce chromosome aberrations in the presence and absence of metabolic activation. In the bone marrow micronucleus test, NUTRALYS did not induce significant increases of micronucleated immature (polychromatic) erythrocytes in bone marrow of test animals.

scholarly journals Simulated gastrointestinal digestion and storage stability of tomato waste encapsulates

2021 ◽  
pp. 239-252
Author(s):  
Sladjana Stajcic ◽  
Jasna Canadanovic-Brunet ◽  
Gordana Cetkovic ◽  
Vesna Tumbas-Saponjac ◽  
Jelena Vulic ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Wall Material ◽  
Gastrointestinal Digestion ◽  
Pea Protein ◽  
In Vitro Gastrointestinal Digestion ◽  
Tomato Waste ◽  
Wall Materials ◽  
Dark Conditions ◽  
And Storage

The application of bioactive antioxidant compounds is limited because of their instability. To overcome this drawback, different protection systems including encapsulation have been developed. In this study, for the stabilisation of bioactive compounds (carotenoids and phenolics) extracted from tomato waste, encapsulation with carbohydrate (inulin and gum arabica) and protein (soy protein and pea protein) wall materials by freeze drying method was applied. Content of bioactive compounds and antioxidant properties (determined by DPPH, reducing power and ?-carotene bleaching assay) of encapsulates before and after in vitro digestion was investigated. Also, in obtained encapsulates carotenoid stability during storage at ambient (25 ? 5 ?C) light and dark conditions for four weeks was assessed. The results indicated that release behavior of bioactive compounds and antioxidant activity after digestion of encapsulates varied according to the type of wall material. Protein carriers showed better ability to preserve phenolic compounds through in vitro gastrointestinal digestion in comparison to carbohydrate wall materials. Pea protein showed best carrier properties for delivery of carotenoids, while differently to other used carriers, gum arabica showed minor ability to release carotenoids after in vitro gastrointestinal digestion. During storage higher content of carotenoids was preserved in encapsulates prepared with carbohydrate carriers. All encapsulates retained higher amount of carotenoids under dark conditions. The results of this study showed that assessment of the behavior of encapsulates during digestion and storage is necessary in order of selection appropriate delivery system of bioactive compounds in powder form which can be used as ingredient in functional food products.

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