Effects of recombinant human gastric lipase and pancreatin during in vitro pediatric gastro-intestinal digestion

2021 ◽  
Author(s):  
Christine Heerup ◽  
Morten Frendø Ebbesen ◽  
Xiaolu Geng ◽  
Sofie Falkenløve Madsen ◽  
Ragna Berthelsen ◽  
...  
Keyword(s):  
Gastric Digestion ◽  
Gastric Lipase ◽  
Intestinal Digestion ◽  
Digestion Step

The aim of this study was to implement a gastric digestion step using recombinant human gastric lipase (rHGL) in an in vitro pediatric gastro-intestinal digestion model to achieve a physiologically...

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

Foods ◽  
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.

scholarly journals Effect of In Vitro Digestion on Water-in-Oil-in-Water Emulsions Containing Anthocyanins from Grape Skin Powder

Molecules ◽  
2018 ◽  
Vol 23 (11) ◽  
pp. 2808 ◽  
Author(s):  
Weili Xu ◽  
Yang Yang ◽  
Sophia Xue ◽  
John Shi ◽  
Loong-Tak Lim ◽  
...  
Keyword(s):  
Small Intestine ◽  
Encapsulation Efficiency ◽  
In Vitro Digestion ◽  
Gastric Digestion ◽  
Grape Skin ◽  
Double Emulsions ◽  
Oil In Water ◽  
Intestinal Digestion ◽  
Droplet Sizes

The effects of in vitro batch digestion on water-in-oil-in-water (W/O/W) double emulsions encapsulated with anthocyanins (ACNs) from grape skin were investigated. The double emulsions exhibited the monomodal distribution (d = 686 ± 25 nm) showing relatively high encapsulation efficiency (87.74 ± 3.12%). After in vitro mouth digestion, the droplet size (d = 771 ± 26 nm) was significantly increased (p < 0.05). The double W1/O/W2 emulsions became a single W1/O emulsion due to proteolysis, which were coalesced together to form big particles with significant increases (p < 0.01) of average droplet sizes (d > 5 µm) after gastric digestion. During intestinal digestion, W1/O droplets were broken to give empty oil droplets and released ACNs in inner water phase, and the average droplet sizes (d < 260 nm) decreased significantly (p < 0.05). Our results indicated that ACNs were effectively protected by W/O/W double emulsions against in vitro mouth digestion and gastric, and were delivered in the simulated small intestine phase.

scholarly journals Comparison of lipases for in vitro models of gastric digestion: lipolysis using two infant formulas as model substrates

2016 ◽  
Vol 7 (9) ◽  
pp. 3989-3998 ◽  
Author(s):  
P. J. Sassene ◽  
M. Fanø ◽  
H. Mu ◽  
T. Rades ◽  
S. Aquistapace ◽  
...  
Keyword(s):  
In Vitro Models ◽  
Infant Formulas ◽  
Gastric Digestion ◽  
Gastric Lipase

The aim of this study was to find a surrogate for Human Gastric Lipase (HGL), since the development of gastrointestinal lipolysis models are hampered by the lack of a lipase with similar digestive properties as HGL.

scholarly journals Dynamic In Vitro Gastric Digestion of Sheep Milk: Influence of Homogenization and Heat Treatment

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1938
Author(s):  
Zheng Pan ◽  
Aiqian Ye ◽  
Siqi Li ◽  
Anant Dave ◽  
Karl Fraser ◽  
...  
Keyword(s):  
Gastric Fluid ◽  
Simulated Gastric Fluid ◽  
Protein Hydrolysis ◽  
Protein Digestion ◽  
Gastric Digestion ◽  
Fat Globules ◽  
Sheep Milk ◽  
Heated Milk ◽  
Gastric Lipase

Milk is commonly exposed to processing including homogenization and thermal treatment before consumption, and this processing could have an impact on its digestion behavior in the stomach. In this study, we investigated the in vitro gastric digestion behavior of differently processed sheep milks. The samples were raw, pasteurized (75 °C/15 s), homogenized (200/20 bar at 65 °C)–pasteurized, and homogenized–heated (95 °C/5 min) milks. The digestion was performed using a dynamic in vitro gastric digestion system, the human gastric simulator with simulated gastric fluid without gastric lipase. The pH, structure, and composition of the milks in the stomach and the emptied digesta, and the rate of protein hydrolysis were examined. Curds formed from homogenized and heated milk had much looser and more fragmented structures than those formed from unhomogenized milk; this accelerated the curd breakdown, protein digestion and promoted the release of protein, fat, and calcium from the curds into the digesta. Coalescence and flocculation of fat globules were observed during gastric digestion, and most of the fat globules were incorporated into the emptied protein/peptide particles in the homogenized milks. The study provides a better understanding of the gastric emptying and digestion of processed sheep milk under in vitro gastric conditions.

scholarly journals Antioxidant indices and amino acid composition of phenolic containing Lima beans (Phaseolus lunatus) after simulated human gastrointestinal digestion

2019 ◽  
Vol 8 (1) ◽  
Author(s):  
Sule O. Salawu ◽  
Oluwaseun M. Folorunso ◽  
Akintunde A. Akindahunsi ◽  
Aline A. Boligon
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
In Vitro Digestion ◽  
Phaseolus Lunatus ◽  
Gastric Digestion ◽  
Antioxidant Power ◽  
Intestinal Digestion ◽  
Lima Beans

The present investigation was designed to characterize the phenolic profile of Lima beans (Phaseolus Lunatus) and also to evaluate the antioxidant indices: total phenolic content (TPC), total flavonoid content (TFC), ferric reducing antioxidant power (FRAP), 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and amino acid composition at different stages of simulated gastrointestinal digestion (oral, gastric, intestinal). High Performance Liquid Chromatography (HPLC-DAD) analysis revealed the presence of some phenolic compounds (gallic acid, catechin, caffeic acid, rutin, quercitrin, quercetin, kaempferol and apigenin), with a reduced amount (mg/g) after cooking; gallic acid (raw: 1.96 ± 0.02; cooked: 1.82 ± 0.01); catechin (raw: 0.83 ± 0.01; cooked: 0.73 ± 0.01); rutin (raw: 2.61 ± 0.03; cooked:1.74 ±0.03); quercitrin (raw: 5.73 ± 0.01; cooked: 5.68 ± 0.01); apigenin (raw: 2.09 ±0.01; cooked:1.79 ± 0.02),  with exception of quercetin (raw: 2.11 ±0.02; cooked: 5.73 ±  0.02) and caffeic acid (raw: 2.08 ±0.04; cooked: 2.95 ± 0.04). The results of antioxidant indices of in vitro enzyme digested lima beans revealed higher values for cooked Lima beans compared to the raw counterpart, with a stepwise increase at the different stages of in vitro digestion, with the exception of ferric reducing antioxidant power; TPC (oral digestion: 65.44 ± 0.96; gastric digestion:134.87± 0.46; intestinal digestion:517.72 ± 4.70; mg/g tannic acid equivalent), TFC (oral digestion: 199.30 ± 6.43; gastric digestion: 1065.97 ± 1.22; intestinal digestion: 3691.87 ± 4.2; mg/g quercetin equivalent), DPPH (oral digestion: 85800.00 ± 305.50; gastric digestion: 99066.66 ± 115.47; intestinal digestion: 211354.20 ± 360.84 µmol TE/g sample). The results also revealed a progressive increase in the antioxidant indices and amino acid composition (mg/kg) for both raw and processed lima beans at various stages of the in vitro digestion, with the intestinal phase of simulated digestion ranking higher. This implied that the Lima beans contained some essential amino acids and antioxidant molecules that would be readily available after passing through the gastrointestinal tract and could therefore be explored as functional food in the management of free radical mediated diseases.

scholarly journals Formation of Strecker Aldehydes in Casein Digestion

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 500-500
Author(s):  
Yuyin Zhou ◽  
Chi Chen
Keyword(s):  
Degradation Products ◽  
In Vitro Digestion ◽  
The United States ◽  
Mass Spectrometry Analysis ◽  
United States Department ◽  
Gastric Digestion ◽  
Spectrometry Analysis ◽  
Strecker Aldehydes ◽  
Intestinal Digestion

Abstract Objectives This study investigated the occurrence of Strecker degradation during in vitro digestion. Methods Casein was first incubated with artificial gastric fluid containing porcine pepsin and HCl (pH = 2) for 60 min. After adjusting pH to 7 with sodium hydroxide, casein gastric digesta was then incubated with artificial intestinal fluid containing porcine pancreatin (pH = 7) for 120 min. Digesta samples were collected at 0, 10, 20, 30, and 60 min of gastric digestion, and then 10, 20, 30, 60, and 120 min of intestinal digestion. Free amino acids and aldehydes in digesta samples were analyzed by the liquid chromatography-mass spectrometry analysis. Results Multiple aldehydes were detected in gastric digestion samples, and their concentrations were further increased by intestinal digestion. Among them, isovaleraldehyde, isobutyraldehyde, phenylacetaldehyde, and acetaldehyde, are the Strecker degradation products of leucine, valine, phenylalanine, and alanine, respectively. Without digestive enzymes, casein incubation did not produce Strecker aldehydes. Conclusions In vitro digestion of proteins can produce Strecker aldehydes. Funding Sources This research was partially supported by the Agricultural Experiment Station project MIN-18-125 (C. C.) from the United States Department of Agriculture (USDA).

Coating oil droplets with rice proteins to control the release rate of encapsulated beta-carotene during in vitro digestion

RSC Advances ◽  
2016 ◽  
Vol 6 (77) ◽  
pp. 73627-73635 ◽  
Author(s):  
Tao Wang ◽  
Ren Wang ◽  
Zhengxing Chen ◽  
Qixin Zhong
Keyword(s):  
Release Rate ◽  
Beta Carotene ◽  
In Vitro Digestion ◽  
Gastric Digestion ◽  
Oil Droplets ◽  
Intestinal Digestion ◽  
Β Carotene

The release of encapsulated β-carotene is limited in simulated gastric digestion and is controllable in simulated intestinal digestion.

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

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.

Chew on it: Influence of oral processing behaviour on in vitro protein digestion of chicken and soy-based vegetarian chicken

2020 ◽  
pp. 1-27
Author(s):  
Yao Chen ◽  
Edoardo Capuano ◽  
Markus Stieger
Keyword(s):  
Product Type ◽  
Healthy Adults ◽  
Protein Hydrolysis ◽  
Protein Digestion ◽  
Gastric Digestion ◽  
Naturally Occurring ◽  
Intestinal Digestion ◽  
Oral Processing ◽  
Vitro Protein

Abstract Oral processing behaviour can impact bioavailability of macronutrients. The aim of this study was to determine the influence of oral processing behaviour on bolus properties and in vitro protein digestion of chicken and soy-based vegetarian chicken. Natural chewing time and chewing frequency of both foods were determined in healthy adults (n=96). While natural chewing time differed considerably between consumers (chicken: 7.7–39.4 s; soy-based vegetarian chicken: 7.8–46.2 s), chewing frequency (1.4 chews/s) did not differ considerably between consumers and was independent of product type. Natural chewing times of 11 and 24 s were found for clusters of consumers showing shortest and longest chewing time for both products. Chicken and soy-based vegetarian chicken were chewed for 11 and 24 s and boli expectorated by n=16 consumers to determine in vitro gastric digestion and by n=7 to determine in vitro intestinal digestion. For both foods, longer chewing time resulted in formation of significantly (p<0.05) more and smaller bolus fragments and higher in vitro degree of protein hydrolysis (DH%) than shorter chewing time (chicken: DH%11s=77±23% and DH%24s=89±26%; soy-based vegetarian chicken: DH%11s=57±18% and DH%24s=70±21%, p<0.001). In vitro degree of protein hydrolysis was higher for chicken than for soy-based vegetarian chicken regardless of chewing time. We conclude that naturally occurring longer chewing time leads to more and smaller bolus particles of chicken and soy-based vegetarian chicken and thereby increases in vitro protein hydrolysis compared to shorter chewing time.

scholarly journals A Comparative Analysis of Lipid Digestion in Human Milk and Infant Formulas Based on Simulated In Vitro Infant Gastrointestinal Digestion

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 200
Author(s):  
Lu Liu ◽  
Shuang Lin ◽  
Shuaiyi Ma ◽  
Yue Sun ◽  
Xiaodong Li ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Particle Size ◽  
Fatty Acid ◽  
Human Milk ◽  
Milk Fat ◽  
Saturated Fatty Acids ◽  
Infant Formulas ◽  
Gastric Digestion ◽  
Intestinal Digestion

To investigate the lipid digestive behaviors of human and infant formulas and analyze the differences between them, we investigated the fat globule particle size distribution, lipolysis rate, and fatty acid release of infant formulas with different fat sources and human milk using an in vitro infant digestion model. The results suggested that the particle size in infant formula increased rapidly during gastric digestion and decreased significantly after intestinal digestion, whereas the particle size in human milk increased slowly during gastric digestion but increased rapidly during intestinal digestion (p < 0.05). Despite having a larger droplet size, human milk demonstrated a very high lipolysis rate due to the presence of MFGM. In terms of the distribution of fatty acids in digestion products, the proportion of saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), and polyunsaturated fatty acids (PUFAs) in vegetable oil-based infant formulas was close to that of human milk. The amount of SFAs in milk fat-based infant formulas was significantly higher than that in human milk, and the content of MUFAs in all infant formulas was significantly lower than that in human milk (p < 0.05). After digestion, the most abundant fatty acid released by human milk was C18:2n6c, while the fatty acids released by infant formulas were SFAs, such as C14:0, C16:0, and C18:0.

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