Effect of Fat Content on the Digestibility and Bioaccessibility of Cocoa Polyphenol by an in Vitro Digestion Model

2009 ◽  
Vol 57 (13) ◽  
pp. 5743-5749 ◽  
Author(s):  
Nàdia Ortega ◽  
Jordi Reguant ◽  
Maria-Paz Romero ◽  
Alba Macià ◽  
Maria-Jose Motilva
Keyword(s):  
In Vitro Digestion ◽  
Fat Content

scholarly journals Content and Bioaccessibility of Vitamin K (Phylloquinone and Menaquinones) in Cheese

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2938
Author(s):  
Marie Bagge Jensen ◽  
Andrius Daugintis ◽  
Jette Jakobsen
Keyword(s):  
Water Content ◽  
Vitamin K ◽  
Soluble Group ◽  
Fermentation Process ◽  
Starter Culture ◽  
In Vitro Digestion ◽  
Fat Content ◽  
Ripening Time ◽  
Cheese Products

Vitamin K is a fat-soluble group of vitamers consisting of phylloquinone (PK) and menaquinones (MKs). To date, only a daily reference intake for PK is set; however, in the last decade, research studying the correlation between MKs intake and improvement of health in regards to cardiovascular diseases, bone metabolism, and chronic kidney disease has been conducted. MKs are synthesised by bacteria in the fermentation process of foods, e.g., cheeses. The content and bioaccessibility of vitamin K vitamers (PK, MK-4, MK-5, MK-6, MK-7, MK-8, MK-9, and MK-10) were assessed in eight different cheese products differing in ripening time, starter culture, fat content, and water content. The bioaccessibility was assessed using the static in vitro digestion model INFOGEST 2.0. Variation of the vitamin K content (<0.5 μg/100 g–32 μg/100 g) and of the vitamin K bioaccessibility (6.4–80%) was observed. A longer ripening time did not necessarily result in an increase of MKs. These results indicate that the vitamin K content and bioaccessibility differs significantly between different cheese products, and the ripening time, starter culture, fat content, and water content cannot explain this difference.

scholarly journals Protective effects of dietary carnosine during in‐vitro digestion of pork differing in fat content and cooking conditions

2021 ◽  
Vol 45 (2) ◽  
Author(s):  
Yi Yao Li ◽  
Varoujan Yaylayan ◽  
Marie‐France Palin ◽  
Brian Sullivan ◽  
Frederic Fortin ◽  
...  
Keyword(s):  
In Vitro Digestion ◽  
Fat Content ◽  
Protective Effects ◽  
Cooking Conditions

scholarly journals Fat Content and Nitrite-Curing Influence the Formation of Oxidation Products and NOC-Specific DNA Adducts during In Vitro Digestion of Meat

PLoS ONE ◽  
2014 ◽  
Vol 9 (6) ◽  
pp. e101122 ◽  
Author(s):  
Thomas Van Hecke ◽  
Els Vossen ◽  
Julie Vanden Bussche ◽  
Katleen Raes ◽  
Lynn Vanhaecke ◽  
...  
Keyword(s):  
Dna Adducts ◽  
In Vitro Digestion ◽  
Fat Content ◽  
Oxidation Products

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

1969 ◽  
Vol 61 (4) ◽  
pp. 587-589 ◽  
Author(s):  
W. G. Manson ◽  
R. S. Lowrey ◽  
Ian Forbes
Keyword(s):  
Dry Matter ◽  
In Vitro Digestion ◽  
Two Stage ◽  
Dry Matter Digestibility

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

2020 ◽  
Vol 328 ◽  
pp. 127126 ◽  
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

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

2019 ◽  
Vol 141 ◽  
pp. 240-246 ◽  
Author(s):  
Hui Zhang ◽  
Zhi Li ◽  
Yanjun Tian ◽  
Zibo Song ◽  
Lianzhong Ai
Keyword(s):  
Corn Starch ◽  
In Vitro Digestion

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

Nutrients ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 410 ◽  
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.

In vitro digestion of polysaccharides: InfoGest protocol and use of small intestinal extract from rat

2021 ◽  
Vol 140 ◽  
pp. 110054
Author(s):  
Pablo Gallego-Lobillo ◽  
Alvaro Ferreira-Lazarte ◽  
Oswaldo Hernández-Hernández ◽  
Mar Villamiel
Keyword(s):  
In Vitro Digestion ◽  
Small Intestinal

Black, green, and pink pepper affect differently lipid oxidation during cooking and in vitro digestion of meat

2021 ◽  
Vol 350 ◽  
pp. 129246
Author(s):  
Serena Martini ◽  
Alice Cattivelli ◽  
Angela Conte ◽  
Davide Tagliazucchi
Keyword(s):  
Lipid Oxidation ◽  
In Vitro Digestion
Sign in / Sign up

Export Citation Format

Share Document