An in vitro digestion method adapted for carotenoids and carotenoid esters: moving forward towards standardization

2016 ◽  
Vol 7 (12) ◽  
pp. 4992-5001 ◽  
Author(s):  
Daniele Bobrowski Rodrigues ◽  
Lilian Regina Barros Mariutti ◽  
Adriana Zerlotti Mercadante
Keyword(s):  
In Vitro Digestion ◽  
Digestion Method ◽  
Before And After ◽  
Systematic Identification ◽  
First Time

The consensus INFOGESTin vitrodigestion method was adapted for carotenoids. The systematic identification of carotenoid esters before and afterin vitrodigestion is presented for the first time.

Total phenolic contents of 33 fruits and their antioxidant capacities before and after in vitro digestion

2014 ◽  
Vol 57 ◽  
pp. 150-157 ◽  
Author(s):  
Guan-Lin Chen ◽  
Song-Gen Chen ◽  
Ying-Ying Zhao ◽  
Chun-Xia Luo ◽  
Juan Li ◽  
...  
Keyword(s):  
In Vitro Digestion ◽  
Total Phenolic ◽  
Phenolic Contents ◽  
Total Phenolic Contents ◽  
Antioxidant Capacities ◽  
Before And After

scholarly journals Whey protein and phenolic compound complexation: Effects on antioxidant capacity before and after in vitro digestion

2020 ◽  
Vol 133 ◽  
pp. 109104 ◽  
Author(s):  
Francielli P.R. de Morais ◽  
Tássia B. Pessato ◽  
Eliseu Rodrigues ◽  
Luana Peixoto Mallmann ◽  
Lilian R.B. Mariutti ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Whey Protein ◽  
Phenolic Compound ◽  
In Vitro Digestion ◽  
Before And After ◽  
Complexation Effects

scholarly journals Extract from Broccoli Byproducts to Increase Fresh Filled Pasta Shelf Life

Foods ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 621
Author(s):  
Luisa Angiolillo ◽  
Sara Spinelli ◽  
Amalia Conte ◽  
Matteo Alessandro Del Nobile
Keyword(s):  
Shelf Life ◽  
Sensory Quality ◽  
Phenolic Content ◽  
Control Sample ◽  
In Vitro Digestion ◽  
Nutritional Content ◽  
Life Test ◽  
Natural Extract ◽  
Before And After

The aim of the study was to evaluate the efficacy of extract from broccoli byproducts, as a green alternative to chemical preservation strategies for fresh filled pasta. In order to prove its effectiveness, three different percentages (10%, 15%, and 20% v/w) of extract were added to the filling of pasta. A shelf life test was carried out by monitoring microbiological and sensory quality. The content of phenolic compounds before and after in vitro digestion of pasta samples was also recorded. Results underlined that the addition of the natural extract helped to record a final shelf life of about 24 days, that was 18 days longer in respect to the control sample. Furthermore, results highlighted that the addition of byproducts extract to pasta also increased its phenolic content after in vitro digestion. Therefore, broccoli byproducts could be valorized for recording extracts that are able to prolong shelf life and increase the nutritional content of fresh filled pasta.

scholarly journals PAF and Haematopoiesis. I. 5-Fluoro-Uracil Induces PAF Production in Haematopoietic Organs of Rats

1994 ◽  
Vol 3 (1) ◽  
pp. 23-25 ◽  
Author(s):  
Y. Denizot ◽  
V. Praloran
Keyword(s):  
Bone Marrow ◽  
Immune Response ◽  
Platelet Activating Factor ◽  
Femoral Bone ◽  
Before And After ◽  
Apoptotic Effects ◽  
First Time ◽  
Femoral Bone Marrow

Haematopoietic organs of rats were examined for the presence of platelet-activating factor (PAF) and acetylhydrolase before and after treatment with 5-fluoro-uracil (5-FU) (200 mg/kg) a chemotherapeutic compound with apoptotic effects. PAF was reported in thymus, spleen and femoral bone marrow of rats with or without 5-FU. Although acetylhydrolase activity in organs was not affected by 5-FU treatment, elevated levels of PAF were observed in thymus and spleen. For the first time PAF is reported in haematopoietic organs of rats, strengtheningin vitrodata suggesting its role in the apoptotic processes in thymus, in the modulation of the immune response, and in the regulation of haematopoiesis.

scholarly journals Bioaccessibility and Bioavailability of a Marine-Derived Multimineral, Aquamin-Magnesium

Nutrients ◽  
2018 ◽  
Vol 10 (7) ◽  
pp. 912 ◽  
Author(s):  
Valeria Felice ◽  
Denise O’Gorman ◽  
Nora O’Brien ◽  
Niall Hyland
Keyword(s):  
Cell Model ◽  
In Vitro Digestion ◽  
Atomic Absorption Spectrophotometry ◽  
Trace Minerals ◽  
Magnesium Concentration ◽  
Gastrointestinal Digestion ◽  
Digestion Method ◽  
Biochemical Pathways ◽  
In Vitro Bioaccessibility

Introduction: Magnesium is an essential mineral involved in a range of key biochemical pathways. Several magnesium supplements are present on the market and their degree of bioavailability differs depending on the form of magnesium salt used. Aquamin-Mg is a natural source of magnesium, containing 72 additional trace minerals derived from the clean waters off the Irish coast. However, the in vitro bioaccessibility and bioavailability of Aquamin-Mg in comparison with other supplement sources of magnesium has yet to be tested. Method: Aquamin-Mg, magnesium chloride (MgCl2) and magnesium oxide (MgO) were subjected to gastrointestinal digestion according to the harmonized INFOGEST in vitro digestion method and in vitro bioavailability tested using the Caco-2 cell model. Magnesium concentration was measured by atomic absorption spectrophotometry (AAS). Results: Magnesium recovery from both Aquamin-Mg and MgCl2 was greater than for MgO. Magnesium from all three sources was transported across the epithelial monolayer with Aquamin-Mg displaying a comparable profile to the more bioavailable MgCl2. Conclusions: Our data support that magnesium derived from a marine-derived multimineral product is bioavailable to a significantly greater degree than MgO and displays a similar profile to the more bioavailable MgCl2 and may offer additional health benefits given its multimineral profile.

scholarly journals Impact of Acetic Acid on the Survival ofL. plantarumupon Microencapsulation by Coaxial Electrospraying

2017 ◽  
Vol 2017 ◽  
pp. 1-6 ◽  
Author(s):  
Laura G. Gómez-Mascaraque ◽  
Jesús Ambrosio-Martín ◽  
Rocío Perez-Masiá ◽  
Amparo Lopez-Rubio
Keyword(s):  
Acetic Acid ◽  
Inner Core ◽  
In Vitro Digestion ◽  
Probiotic Bacteria ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Outer Solution ◽  
Protein Particles ◽  
First Time

In this work, coaxial electrospraying was used for the first time to microencapsulate probiotic bacteria, specificallyLactobacillus plantarum, within edible protein particles with the aim of improving their resistance to in vitro digestion. The developed structures, based on an inner core of whey protein concentrate and an outer layer of gelatin, were obtained in the presence of acetic acid in the outer solution as a requirement for the electrospraying of gelatin. Despite the limited contact of the inner suspension and outer solution during electrospraying, the combination of the high voltage used during electrospraying with the presence of acetic acid was found to have a severe impact on the lactobacilli, not only decreasing initial viability but also negatively affecting the survival of the bacteria during storage and their resistance to different stress conditions, including simulated in vitro digestion.

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