In vitro digestion of tropical legume starch is influenced by the combination of heating and soaking treatments

2019 ◽  
Vol 59 (4) ◽  
pp. 688 ◽  
Author(s):  
Julieta Torres ◽  
Luz S. Muñoz ◽  
Michael Peters ◽  
Carlos A. Montoya
Keyword(s):  
Starch Content ◽  
In Vitro Digestion ◽  
Animal Nutrition ◽  
Degree Of Hydrolysis ◽  
Lablab Purpureus ◽  
Tropical Legumes ◽  
Heating Treatment ◽  
White Colour ◽  
Canavalia Brasiliensis

Raw legumes have in general low starch digestion, which limits their use in animal nutrition. This study aimed to determine the effect of different thermal (raw, autoclaving and boiling for 5 and 20 min) and soaking (without or with) treatments on the in vitro degree of hydrolysis (DH) of starch for selected grains of tropical legumes (Canavalia brasiliensis, CB; Lablab purpureus, LP; pink, red and white colour hulls Vigna unguiculata, PVU, RVU and WVU). Indigested residues collected after in vitro sequential pepsin-pancreatin (120–240 min) digestion were used to determine the starch DH and the estimated digestible starch content. The starch content was in general higher when the legumes were treated (e.g. autoclaving increased 28% the starch content of CB). Autoclaving and boiling for 5 min increased the DH for both unsoaked and soaked CB and RVU (+6–16% units), whereas they reduced the DH for unsoaked boiled LP, PVU, WVU and unsoaked autoclaved LP (P < 0.05). Extending the boiling from 5 to 20 min reduced the DH for CB, PVU, RVU and WVU (–8–22% units), whereas it increased 17% units the DH of LP (P < 0.05). In contrast, extending the autoclaving increased DH for soaked LP, PVU and WVU (+4–13% units) (P < 0.05), but did not affect the other legumes (P > 0.05). Similar trends were observed for the estimated digestible starch content, despite the changes in starch content. In conclusion, the effect of soaking and heating treatment combinations on the DH of starch and estimated digestible starch content varied among legumes. Conditions for starch determination may be adapted for legumes.

scholarly journals THE EFFECT OF PROTEOLYTIC DIGESTION PRODUCTS ON MULTIPLICATION AND MORPHOLOGICAL APPEARANCE OF MONOCYTES

1933 ◽  
Vol 57 (4) ◽  
pp. 689-704 ◽  
Author(s):  
Lillian E. Baker
Keyword(s):  
Amino Nitrogen ◽  
Cumulative Effect ◽  
In Vitro Digestion ◽  
Enzymatic Digestion ◽  
Original Form ◽  
Degree Of Hydrolysis ◽  
Blood Monocytes ◽  
Morphological Appearance ◽  
Heparin Plasma

It has been found that the enzymatic digestion products of proteins cause a rapid proliferation of blood monocytes in vitro. Digestion mixtures having anywhere from 12 to 68 per cent of their nitrogen in the amino form possess this property. For continued proliferation, heparin plasma or serum must be repeatedly supplied with the digests. Without them, multiplication continues for only a few days, the coagulum in which the cells are embedded liquefies around the central fragment, and the cells disintegrate. The enzymatic digests exert a marked effect on the morphological appearance of the cells and finally cause them to agglutinate. The extent of this effect is determined by the degree of hydrolysis of the digest, its concentration, and the length of time the cells are cultivated in it. The morphological appearance of the cells is also somewhat influenced by the nature of the plasma or serum used with the digest. Digests having very little free amino nitrogen produce short, round, granular cells. Those more highly hydrolyzed produce large, long, slender forms. An increase in the concentration of the digest in the medium causes a shortening and broadening of the cell and an increase in its granulations. Therefore, even a highly hydrolyzed digest may, if concentrated, give cells resembling those in a lower concentration of a less hydrolyzed one. The digests have a cumulative effect on the cells, as the time of cultivation is extended. Therefore, cultivation for a long period in a dilute solution may give the same effect as a shorter time in a higher concentration. A different effect is obtained if plasma is used with the digest than if serum is used, even when the plasma and serum are taken from the same animal. The monocytes cultivated in serum and digest are generally shorter, broader, and more granular than those cultivated in heparin plasma and digest. They also contain more fat and have a greater tendency to digest the clot. Agglutination of the cells takes place more readily in highly hydrolyzed products than in those slightly hydrolyzed. It is hastened by increase in concentration of the digest in the medium. It occurs more readily at the periphery of the culture and sooner in serum and digest than in heparin plasma and digest. Completely hydrolyzed proteins and mixtures of pure amino acids do not produce effects at all comparable to those of the enzymatic digests either in their effect on the rate of cell proliferation or their action on the morphology of the cell. Arsenic pentoxide in dilutions from 1:20,000 to 1:80,000 is the only other agent known to bring about agglutinations of the monocytes when cultivated in vitro. The early changes in the morphological appearance of the cell that are produced by these digests are reversible. When the digests are removed from the medium and the cells cultivated in plasma and Tyrode solution, they very gradually revert to their original form.

In vitro digestion rate and resistant starch content of tortillas stored at two different temperatures

LWT ◽  
2006 ◽  
Vol 39 (8) ◽  
pp. 947-951 ◽  
Author(s):  
José Juan Islas-Hernández ◽  
Rodolfo Rendón-Villalobos ◽  
Edith Agama-Acevedo ◽  
Felipe Gutiérrez-Meraz ◽  
Juscelino Tovar ◽  
...  
Keyword(s):  
Resistant Starch ◽  
Starch Content ◽  
In Vitro Digestion ◽  
Digestion Rate ◽  
Different Temperatures

scholarly journals Effect of gastrointestinal alterations mimicking elderly conditions on in vitro digestion of meat and soy proteins

2021 ◽  
Author(s):  
Chong Wang ◽  
Fan Zhao ◽  
Yun Bai ◽  
Chunbao Li ◽  
Xinglian Xu ◽  
...  
Keyword(s):  
In Vitro Digestion ◽  
Soy Proteins ◽  
Degree Of Hydrolysis ◽  
Dietary Recommendations ◽  
Pronounced Difference ◽  
Intestinal Phase ◽  
Sds Page ◽  
The Difference ◽  
And Control

We evaluated the digestion of meat (chicken, beef, and pork) and soy proteins under in vitro conditions mimicking gastrointestinal (GI) conditions of adults (control, C) and elderly with achlorhydria (EA). The changes in degree of hydrolysis (DH), SDS-PAGE profiles, peptide concentration, and proteomics profiles during the digestion process were investigated. Digestion under the EA condition markedly decreased the DH of all protein sources, especially for soy protein. SDS-PAGE profiling and proteomics showed that myofibrillar/sarcoplasmic protein from meat and glycinin/beta-conglycinin from soy were the proteins most affected by the different digestive conditions. Our results indicated that the difference in the digestibility of meat protein between EA and control conditions gradually narrowed from the gastric to the intestinal phase, while a pronounced difference between control and EA conditions was maintained also in the intestinal phase. This work provides new insights of value for future dietary recommendations for elderly individuals.

scholarly journals Impact of Oral Mastication on the in vitro Digestibility of Pigmented and Non-Pigmented Rice Varieties

2021 ◽  
Vol 12 (1) ◽  
pp. 1148-1160
Keyword(s):  
Amylose Content ◽  
Starch Content ◽  
In Vitro Digestion ◽  
In Vitro Digestibility ◽  
Rice Varieties ◽  
Pigmented Rice ◽  
Rice Samples ◽  
Oral Processing

The extent of starch hydrolysis and glycemic index (GI) of foods depends on how it is orally processed, but many in vitro digestion studies failed to consider the oral phase of digestion. This research aimed to understand the relationship between oral mastication and GI of rice. For this study, different rice varieties (pigmented and non-pigmented) were selected and analyzed for their physicochemical properties. The amylose content for all rice varieties was higher than 25%, with the starch content of 68.68 ± 0.70% - 81.60 ± 1.78%. Temporal dominance of sensation was determined for rice samples to understand the consumers' sensory preferences towards the pigmented rice varieties. In vivo oral mastication studies were also performed for the rice varieties, in which significant differences were observed amongst pigmented and non-pigmented rice samples. The particle size for pigmented rice varieties after in vivo oral mastication was significantly larger (50% particles greater than 2 mm; due to its intact morphology) than non-pigmented rice. The significant impact of oral processing on the GI of rice irrespective of the varieties was also observed in this study. Thus, this research sheds light on the need for oral processing for in vitro digestion studies.

scholarly journals High Hydrostatic Pressure-Assisted Enzymatic Hydrolysis Affect Mealworm Allergenic Proteins

Molecules ◽  
2020 ◽  
Vol 25 (11) ◽  
pp. 2685
Author(s):  
Abir Boukil ◽  
Véronique Perreault ◽  
Julien Chamberland ◽  
Samir Mezdour ◽  
Yves Pouliot ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
Enzymatic Hydrolysis ◽  
High Hydrostatic Pressure ◽  
In Vitro Digestion ◽  
Degree Of Hydrolysis ◽  
Allergenic Protein ◽  
Alternative Protein ◽  
Allergenic Proteins ◽  
Hydrolysis Of

Edible insects have garnered increased interest as alternative protein sources due to the world’s growing population. However, the allergenicity of specific insect proteins is a major concern for both industry and consumers. This preliminary study investigated the capacity of high hydrostatic pressure (HHP) coupled to enzymatic hydrolysis by Alcalase® or pepsin in order to improve the in vitro digestion of mealworm proteins, specifically allergenic proteins. Pressurization was applied as pretreatment before in vitro digestion or, simultaneously, during hydrolysis. The degree of hydrolysis was compared between the different treatments and a mass spectrometry-based proteomic method was used to determine the efficiency of allergenic protein hydrolysis. Only the Alcalase® hydrolysis under pressure improved the degree of hydrolysis of mealworm proteins. Moreover, the in vitro digestion of the main allergenic proteins was increased by pressurization conditions that were specifically coupled to pepsin hydrolysis. Consequently, HHP-assisted enzymatic hydrolysis represents an alternative strategy to conventional hydrolysis for generating a large amount of peptide originating from allergenic mealworm proteins, and for lowering their immunoreactivity, for food, nutraceutical, and pharmaceutical applications.

Effects of sample post harvest treatment on aerobic decomposition and anaerobic in-vitro digestion of tropical legumes with contrasting quality

2005 ◽  
Vol 269 (1-2) ◽  
pp. 159-170 ◽  
Author(s):  
K. Tscherning ◽  
E. Barrios ◽  
C. Lascano ◽  
M. Peters ◽  
R. Schultze-Kraft
Keyword(s):  
In Vitro Digestion ◽  
Post Harvest ◽  
Tropical Legumes ◽  
Aerobic Decomposition

High-amylose wheat bread with reduced in vitro digestion rate and enhanced resistant starch content

2022 ◽  
Vol 123 ◽  
pp. 107181
Author(s):  
Caili Li ◽  
Sushil Dhital ◽  
Michael J. Gidley
Keyword(s):  
Resistant Starch ◽  
Starch Content ◽  
In Vitro Digestion ◽  
Wheat Bread ◽  
Digestion Rate ◽  
High Amylose

PREPARATION AND CHARACTERISATION OF ACETYLATED WHEAT STARCH SUPPORTING FOR DIABETES TREATMENT

2018 ◽  
Vol 8 (5) ◽  
pp. 78-84
Author(s):  
Uyen Tran Thi Ngoc ◽  
Nam Nguyen Khac ◽  
Dung Tran Huu
Keyword(s):  
Physicochemical Properties ◽  
Resistant Starch ◽  
Starch Content ◽  
Degree Of Substitution ◽  
Wheat Starch ◽  
Diabetes Treatment ◽  
Glucose Response ◽  
Swelling Capacity ◽  
Wheat Starches

Background: The purpose of the study was to prepare acetylated wheat starches which have amylase hydrolysis resistant capacity to use as functional food supporting for diabetes treatment. Method: Acetate wheat starches were prepared by acetylation reaction of native wheat starch with different mole ratios of acetic anhydride. These starches were determined for the physicochemical properties by 1H-NMR, SEM, X-ray, DSC, solubility and swelling capacity, the resistant capacity by amylase hydrolysis in-vitro. Results: Acetate wheat starches were prepared successfully with the increase in acetyl content and degree of substitution corresponding with the increase of anhydride acetic, which resulted in the change of physicochemical properties of the wheat starches, including constitution, solubility, swelling capacity and contributed to the increase in resistant starch content in the acetate wheat starches. The AC150-9 containing 2.42% acetyl with degree of substitution 0,094 and resistant starch 32,11% is acceptable by FDA guideline about food safety. Conclusion: Acetate wheat starches contain low rate of digestive starch, while containing a higher proportion of resistant starch than natural wheat starch, possessing a high resistance to amylase activities. Thus, it is hope that this kind of starch to control the rapid increase of postprandual blood glucose response for diabetes treatments effectively. Key words: Acetate wheat starch, substitution, DS, RS, amylase

High-Pressure Homogenization Alters Physicochemical Properties and In Vitro Digestibility of Chinese Yam (Dioscorea Opposita Thunb.) Starch

2018 ◽  
Vol 18 (1) ◽  
pp. 10-15
Author(s):  
Wang Yi-Wei ◽  
He Yong-Zhao ◽  
An Feng-Ping ◽  
Huang Qun ◽  
Zeng Feng ◽  
...  
Keyword(s):  
High Pressure ◽  
Physicochemical Properties ◽  
Starch Content ◽  
In Vitro Digestibility ◽  
High Pressure Homogenization ◽  
Starch Granules ◽  
Cross Polarization ◽  
Chinese Yam ◽  
Crystal Type

In this study, Chinese yam starch-water suspension (8%) were subjected to high-pressure homogenization (HPH) at 100 MPa for increasing cycle numbers, and its effect of on the physicochemical properties of the starch was investigated. Results of the polarizing microscope observations showed that the starch granules were disrupted (i.e. greater breakdown value) after HPH treatment, followed by a decrease in cross polarization. After three HPH cycles, the crystallinity of starch decreased, while the crystal type remained unaltered. Meanwhile, the contents of rapidly digestible starch and slowly digestible starch were increased. On the contrary, resistant starch content was decreased. Our results indicate that HPH treatment resulted in reduction of starch crystallinity and increase of starch digestibility.

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
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