Fate of hydroxyapatite nanoparticles during dynamic in vitro gastrointestinal digestion: the impact of milk as a matrix

The dissolution behavior and the structural changes of nHA during dynamic gastric digestion and intestinal digestion were examined. Milk formed a structural clot and significantly retarded the dissolution of nHA during gastric digestion.

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Impact of the Simulated Gastric Digestion Methodology on the In Vitro Intestinal Proteolysis and Lipolysis of Emulsion Gels

Foods ◽

10.3390/foods10020321 ◽

2021 ◽

Vol 10 (2) ◽

pp. 321

Author(s):

Camila Mella ◽

Michelle Quilaqueo ◽

Rommy N. Zúñiga ◽

Elizabeth Troncoso

Keyword(s):

Heat Treatment ◽

Protein Isolate ◽

Gastric Digestion ◽

Human Gastrointestinal Tract ◽

Gel Structure ◽

Intestinal Digestion ◽

Food Digestion ◽

The Impact ◽

Digestion Methods

The aim of this work was to study the impact of the methodology of in vitro gastric digestion (i.e., in terms of motility exerted and presence of gastric emptying) and gel structure on the degree of intestinal proteolysis and lipolysis of emulsion gels stabilized by whey protein isolate. Emulsions were prepared at pH 4.0 and 7.0 using two homogenization pressures (500 and 1000 bar) and then the emulsions were gelled by heat treatment. These gels were characterized in terms of texture analysis, and then were subjected to one of the following gastric digestion methods: in vitro mechanical gastric system (IMGS) or in vitro gastric digestion in a stirred beaker (SBg). After gastric digestion, the samples were subjected to in vitro intestinal digestion in a stirred beaker (SBi). Hardness, cohesiveness, and chewiness were significantly higher in gels at pH 7.0. The degree of proteolysis was higher in samples digested by IMGS–SBi (7–21%) than SBg–SBi (3–5%), regardless of the gel’s pH. For SBg–SBi, the degree of proteolysis was not affected by pH, but when operating the IMGS, higher hydrolysis values were obtained for gels at pH 7.0 (15–21%) than pH 4.0 (7–13%). Additionally, the percentage of free fatty acids (%FFA) released was reduced by 47.9% in samples digested in the IMGS–SBi. For the methodology SBg–SBi, the %FFA was not affected by the pH, but in the IMGS, higher values were obtained for gels at pH 4.0 (28–30%) than pH 7.0 (15–19%). Our findings demonstrate the importance of choosing representative methods to simulate food digestion in the human gastrointestinal tract and their subsequent impact on nutrient bioaccessibility.

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Peer Review #1 of "In vitro gastrointestinal digestion study of a novel bio-tofu with special emphasis on the impact of microbial transglutaminase (v0.1)"

10.7287/peerj.2754v0.1/reviews/1 ◽

2016 ◽

Keyword(s):

Peer Review ◽

Microbial Transglutaminase ◽

Gastrointestinal Digestion ◽

In Vitro Gastrointestinal Digestion ◽

The Impact

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Effect of Traditional Cooking and In Vitro Gastrointestinal Digestion of the Ten Most Consumed Beans from the Fabaceae Family in Thailand on Their Phytochemicals, Antioxidant and Anti-Diabetic Potentials

Plants ◽

10.3390/plants11010067 ◽

2021 ◽

Vol 11 (1) ◽

pp. 67

Author(s):

Duangjai Tungmunnithum ◽

Samantha Drouet ◽

Jose Manuel Lorenzo ◽

Christophe Hano

Keyword(s):

Glucose Uptake ◽

In Vitro Digestion ◽

Specific Class ◽

Gastrointestinal Digestion ◽

In Vitro Gastrointestinal Digestion ◽

Glycation End Products ◽

Phytochemical Profile ◽

Time And Being ◽

The Impact

The edible beans in Fabaceae have been used for foods and medicines since the ancient time, and being used more and more. It is also appeared as a major ingredient in dairy cooking menu in many regions including Thailand, a rich biodiversity country. Many studies reported on health benefits of their flavonoids, but there is no report on the effect of cooking on phytochemical profile and pharmacological potentials. Thus, this present study aims to complete this knowledge, with the 10 most consumed Fabaceae beans in Thailand, by determining the impact of traditional cooking and gastrointestinal digestion on their phytochemicals, their antioxidant and anti-diabetic activities using different in vitro and in cellulo yeast models. The results showed that Vigna unguiculata subsp. sesquipedalis were the richest source of phytochemicals, whereas the population of V. mungo, Phaseolus vulgaris, V. angularis, and V. unguiculata subsp. sesquipedalis were richest in monomeric anthocyanin contents (MAC). Furthermore, the results clearly demonstrated the impact of the plant matrix effect on the preservation of a specific class of phytochemicals. In particular, after cooking and in vitro digestion, total flavonoid contents (TFC) in Glycine max extract was higher than in the uncooked sample. This study is the first report on the influence of cooking and in vitro gastrointestinal digestion on the inhibition capacity toward advanced glycation end products (AGEs). All samples showed a significant capacity to stimulate glucose uptake in yeast model, and V. angularis showed the highest capacity. Interestingly, the increase in glucose uptake after in vitro digestion was higher than in uncooked samples for both P. vulgaris and G. max samples. The current study is the first attempt to investigate at the effects of both processes not only on the natural bioactive compounds but also on antioxidant and anti-diabetic activities of Thailand’s 10 most consumed beans that can be applied for agro-industrial and phytopharmaceutical sectors.

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The Influence of in Vitro Gastrointestinal Digestion of Brassica oleracea Florets on the Antioxidant Activity and Chlorophyll, Carotenoid and Phenolic Content

Antioxidants ◽

10.3390/antiox8070212 ◽

2019 ◽

Vol 8 (7) ◽

pp. 212 ◽

Cited By ~ 5

Author(s):

Teodora Scrob ◽

Anamaria Hosu ◽

Claudia Cimpoiu

Keyword(s):

Antioxidant Activity ◽

Kinetic Model ◽

Brassica Oleracea ◽

Total Phenolic Content ◽

Phenolic Content ◽

Total Phenolic ◽

Gastrointestinal Digestion ◽

In Vitro Gastrointestinal Digestion ◽

Intestinal Digestion

Brassica oleracea L. var. Italica is known to contain a wide variety of antioxidants and due to the protection against various diseases its consumption has been increasing over the years. Thus, knowledge of the changes that occur during the digestion process is of great interest. The aim of this study was to investigate the influence of in vitro gastrointestinal digestion of broccoli on antioxidant activity and on the chlorophyll, carotenoid and phenolic content. First, the ultrasound-assisted extraction of bioactive compounds was optimized and the kinetic model was evaluated. Then, the broccoli was subjected to a static simulated digestion. The antioxidant activity was monitored by ABTS [2,2’-azinobis-(3-ethylbenzothiazoline-6-sulfonate)] assay and the contents of target compounds were investigated by UV-Vis spectrophotometry and thin-layer chromatography. The optimum conditions were: solvent—ethanol; time—20 min and temperature—30 °C, and a second order kinetic model was found to describe the mechanism of extraction. The antioxidant activity and carotenoid, chlorophyll and total phenolic content was significantly decreased after simulated gastric and intestinal digestion. The gastric digestion considerably decreased carotenoid and chlorophyll content, meanwhile the intestinal digestion significantly decreased the total phenolic content (TPC). The antioxidant activity was equally affected by both gastric and intestinal digestion.

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Cooking does not impair the impact of pulsed electric field on the protein digestion of venison ( Cervus elaphus ) during in‐vitro gastrointestinal digestion

International Journal of Food Science & Technology ◽

10.1111/ijfs.14946 ◽

2020 ◽

Author(s):

Zuhaib F. Bhat ◽

James D. Morton ◽

Susan L. Mason ◽

S. Reshan Jayawardena ◽

Tanyaradzwa Mungure ◽

...

Keyword(s):

Electric Field ◽

Cervus Elaphus ◽

Pulsed Electric Field ◽

Protein Digestion ◽

Gastrointestinal Digestion ◽

In Vitro Gastrointestinal Digestion ◽

The Impact

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The impact of meal composition on the release of fatty acids from salmon during in vitro gastrointestinal digestion

Food & Function ◽

10.1039/c3fo60346f ◽

2013 ◽

Vol 4 (12) ◽

pp. 1819 ◽

Cited By ~ 6

Author(s):

Kristi Ekrann Aarak ◽

Neil Marcus Rigby ◽

Bente Kirkhus ◽

Louise Jane Salt ◽

Stefan Sahlstrøm ◽

...

Keyword(s):

Fatty Acids ◽

Gastrointestinal Digestion ◽

In Vitro Gastrointestinal Digestion ◽

The Impact ◽

Meal Composition

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Antioxidant activity and stability of the flavonoids from Lycium barbarum leaves during gastrointestinal digestion in vitro

International Journal of Food Engineering ◽

10.1515/ijfe-2019-0315 ◽

2020 ◽

Vol 16 (7) ◽

Author(s):

Jinghua Chen ◽

Tingting Kou ◽

Yanli Fan ◽

Yinhong Niu

Keyword(s):

Antioxidant Activity ◽

High Performance ◽

Ph Value ◽

Gastric Fluid ◽

Total Flavonoids ◽

Gastric Digestion ◽

Gastrointestinal Digestion ◽

Lycium Barbarum ◽

Intestinal Digestion

AbstractIn this study, stability including the total flavonoids content (TFC) and main monomers composition and antioxidant activity of the flavonoids extract (LBLF) from Lycium barbarum leaves were investigated in the process of simulated oral and gastrointestinal digestion in vitro. During digested through the simulated oral fluid (SOF), gastric fluid (SGF), and intestinal fluid (SIF) in order, TFC of LBLF in the lyophilized digestive fluid samples were determined at different time points. It was shown that compared with the initial TFC of 811.72 ± 0.72 mg RE/g DW, the total flavonoids did not change significantly during oral digestion, while definitely increased at gastric digestion stage (p < 0.05) where the pH value is the lowest in the digestive system, indicating that the release of flavonoids from LBLF was promoted by pepsin, trypsase, and bile, however decreased during intestinal digestion probably due to the instability of LBLF in weak alkali media. Moreover, the antioxidant capacity and bioaccessibility of LBLF were significantly improved by SGF and SIF digestion (p < 0.05). The scavenging effect of the fluid sample after gastric digestion on free radicals followed as O2−· > ABTS+· > DPPH > ·OH > FRAP, while the clearance effect of intestinal digestion sample expressed as ABTS+· > O2−· > DPPH > FRAP > ·OH. High performance liquid chromatography (HPLC) results suggested that chlorogenic acid and rutin in LBLF had low stability during the gastrointestinal digestion in vitro. Our study suggests that LBLF may show the instability in the contents of total flavonoids and some main monomers, but an enhancement in the antioxidant activity during gastrointestinal digestion, providing a reference for the stability improvement of LBLF in the next step.

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