Effects of Ingredient Incorporation into Sausage Meat on the Micellarisation and uptake of α-tocopherol by Caco-2 Human Intestinal Cells

2008 ◽  
Vol 14 (1) ◽  
pp. 79-86 ◽  
Author(s):  
O. Kenny ◽  
Y. O'Callaghan ◽  
N.M. O'Brien
Keyword(s):  
Olive Oil ◽  
Cellular Uptake ◽  
Sunflower Oil ◽  
Cell Model ◽  
Linseed Oil ◽  
Meat Products ◽  
In Vitro Digestion ◽  
Soya Protein ◽  
Two Phase

Ingredients are incorporated into meat and meat products to produce a ``healthier'' product. However, the effect of ingredient addition on availability of nutrients endogenous to foods is generally not considered. This study investigated the availability and cellular uptake of α-tocopherol from supplemented sausages with the aid of an in vitro digestion procedure coupled with a Caco-2 cell model. Sausages were formulated with the addition of 3% or 10% ingredients (wheat bran, oat bran, soya protein, whey protein, olive oil, linseed oil, sunflower oil, and wheatgerm oil) and subjected to a two-phase in vitro system that simulates the digestive process in humans. Micelles were isolated from the digestate by ultracentrifugation. Of the ingredients selected for addition to sausage meat, only sunflower oil, and wheatgerm oil enhanced the micellarization of α-tocopherol, resulting in increased transfer from the test food to micelles. When ingredients were added at the 3% supplementation level, olive oil enhanced cellular uptake of α-tocopherol. Cellular uptake was not enhanced further with higher oil supplementation (3% vs. 10%). These results indicated that addition of ingredients to sausages (fibres, protein derivatives or vegetable oils) did not have a detrimental effect on α-tocopherol uptake and olive oil at the 3% supplementation level enhanced α-tocopherol availability.

scholarly journals Homogenization, lyophilization or acid-extraction of meat products improves iron uptake from cereal–meat product combinations in an in vitro digestion/Caco-2 cell model

2008 ◽  
Vol 101 (6) ◽  
pp. 816-821 ◽  
Author(s):  
Helena Pachón ◽  
Rebecca J. Stoltzfus ◽  
Raymond P. Glahn
Keyword(s):  
Iron Uptake ◽  
Iron Absorption ◽  
Cell Model ◽  
Meat Product ◽  
Meat Products ◽  
In Vitro Digestion ◽  
Chicken Liver ◽  
Acid Extraction ◽  
Fortified Cereal

The effect of processing (homogenization, lyophilization, acid-extraction) meat products on iron uptake from meat combined with uncooked iron-fortified cereal was evaluated using an in vitro digestion/Caco-2 cell model. Beef was cooked, blended to create smaller meat particles, and combined with electrolytic iron-fortified infant rice cereal. Chicken liver was cooked and blended, lyophilized, or acid-extracted, and combined with FeSO4-fortified wheat flour. In the beef–cereal combination, Caco-2 cell iron uptake, assessed by measuring the ferritin formed by cells, was greater when the beef was blended for the greatest amount of time (360 s) compared with 30 s (P < 0·05). Smaller liver particles (blended for 360 s or lyophilized) significantly enhanced iron uptake compared to liver blended for 60 s (P < 0·001) in the liver–flour combination. Compared to liver blended for 60 s, acid-extraction of liver significantly enhanced iron uptake (P = 0·03) in the liver–flour combination. Homogenization of beef and homogenization, lyophilization, or acid-extraction of chicken liver increases the enhancing effect of meat products on iron absorption in iron-fortified cereals.

Red Grape Juice Inhibits Iron Availability:  Application of an in Vitro Digestion/Caco-2 Cell Model

2002 ◽  
Vol 50 (23) ◽  
pp. 6935-6938 ◽  
Author(s):  
Francesca Boato ◽  
Gary M. Wortley ◽  
Rui Hai Liu ◽  
Raymond P. Glahn
Keyword(s):  
Cell Model ◽  
Grape Juice ◽  
In Vitro Digestion ◽  
Iron Availability ◽  
Red Grape Juice ◽  
Red Grape

scholarly journals β-Cyclodextrin Does not Alter the Bioaccessibility and the Uptake by Caco-2 Cells of Olive By-Product Phenolic Compounds

Nutrients ◽  
2018 ◽  
Vol 10 (11) ◽  
pp. 1653 ◽  
Author(s):  
Aurélia Malapert ◽  
Valérie Tomao ◽  
Marielle Margier ◽  
Marion Nowicki ◽  
Béatrice Gleize ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
In Vitro Digestion ◽  
Intestinal Cell ◽  
Coumaric Acid ◽  
Two Phase ◽  
Cell Monolayers ◽  
Vegetation Water ◽  
And Storage ◽  
Olive Mill

Alperujo—a two-phase olive mill waste that is composed of olive vegetation water and solid skin, pulp, and seed fragments - is a highly valuable olive by-product due to its high content in phenolic compounds. In this study, we assessed whether β-cyclodextrin (β-CD), which is used to extract and protect alpejuro phenolic compounds (hydroxytyrosol-O-glucoside, tyrosol, caffeic, and p-coumaric acids) could impact on their bioaccessibility (i.e., the percentage of molecule found in the aqueous phase of the digesta) and uptake by intestinal cells, by using an in vitro digestion model and Caco-2 TC7 cells in culture, respectively. Our results showed that β-CD did not change the bioaccessibility of the selected phenols. Hydroxytyrosol-O-glucoside and caffeic did not cross Caco-2 cell monolayers. Conversely ferulic acid, identified as the main caffeic acid intestinal metabolite, was absorbed through intestinal cell monolayers (~20%). Interestingly, β-CD moderately but significantly improved the local absorption of tyrosol and p-coumaric acid (2.3 + 1.4% and 8.5 ± 4.2%, respectively, p < 0.05), even if their final bioavailability (expressed as bioaccessibility × absorption by Caco-2 cells) was not modified (16.2 ± 0.6% vs. 16.8 ± 0.5% for tyrosol and 32.0 ± 3.2% vs. 37.2 ± 3.2% for p-coumaric acid, from pure alperujo and alperujo complexed with β-CD, respectively). Overall, our results show that β-CD is an interesting extraction and storage agent for phenolic compounds that does not alter their in vitro bioavailability.

Co‐products of beef processing enhance non‐haem iron absorption in an in vitro digestion/caco‐2 cell model

2018 ◽  
Vol 54 (4) ◽  
pp. 1256-1264 ◽  
Author(s):  
Elisabeth A. A. O'Flaherty ◽  
Paraskevi Tsermoula ◽  
Eileen E. O'Neill ◽  
Nora M. O'Brien
Keyword(s):  
Iron Absorption ◽  
Cell Model ◽  
In Vitro Digestion ◽  
Beef Processing ◽  
Haem Iron

High degradation and no bioavailability of artichoke miRNAs assessed using an in vitro digestion/Caco-2 cell model

2018 ◽  
Vol 60 ◽  
pp. 68-76 ◽  
Author(s):  
Aldo Cavallini ◽  
Fiorenza Minervini ◽  
Antonella Garbetta ◽  
Catia Lippolis ◽  
Gaetano Scamarcio ◽  
...  
Keyword(s):  
Cell Model ◽  
In Vitro Digestion ◽  
No Bioavailability

scholarly journals Fe, Zn and Se Bioavailability in Chicken Meat Emulsions Enriched with Minerals, Hydroxytyrosol and Extra Virgin Olive Oil as Measured by Caco-2 Cell Model

Nutrients ◽  
2018 ◽  
Vol 10 (8) ◽  
pp. 969 ◽  
Author(s):  
Lorena Martínez ◽  
Gaspar Ros ◽  
Gema Nieto
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
Cell Model ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Chicken Meat ◽  
Future Research ◽  
Meat Industry ◽  
Organic Zn

There is a high demand for functional meat products due to increasing concern about food and health. In this work, Zn and Se bioavailability was increased in chicken meat emulsions that are enriched with Hydroxytyrosol (HXT), a phenolic compound obtained from olive leaf. Six different chicken emulsions were elaborated. Three were made with broiler chicken meat supplemented with inorganic Zn and Se: control, one with HXT (50 ppm) added and one with HXT (50 ppm) and Extra Virgin Olive Oil (EVOO) (9.5%) added; and, three were made with chicken meat from chickens fed a diet that was supplemented with organic Zn and Se: control, one with HXT (50 ppm) added and one with HXT (50 ppm) and EVOO (9.5%) added. The samples were digested in vitro and the percent decomposition of phenolic compounds was measured by HPLC. Mineral availability (Fe, Zn and Se) was measured by cell culture of the Caco-2 cell line and the results were compared with mineral standards (Fe, Zn, and Se). The data obtained showed that neither HXT resistance to digestion nor Fe availability was affected by the presence of organic Zn and Se or phenolic compounds. Zn uptake increased in the presence of HXT, but not when its organic form was used, while Se uptake increased but it was not affected by the presence of HXT. It was concluded that the enrichment of meat—endogenously with organic minerals and exogenously with phenolic compounds—could be considered an interesting strategy for future research and applications in the current meat industry.

Ascorbic acid, sucrose and olive oil lipids mitigate the inhibitory effects of pectin on the bioaccessibility and Caco-2 cellular uptake of ferulic acid and naringenin

2020 ◽  
Vol 11 (5) ◽  
pp. 4138-4145
Author(s):  
Johanita Kruger ◽  
Nadine Sus ◽  
Jan Frank
Keyword(s):  
Ascorbic Acid ◽  
Ferulic Acid ◽  
Olive Oil ◽  
Cellular Uptake ◽  
Inhibitory Effect ◽  
Inhibitory Effects

Sucrose and olive oil successfully negate the inhibitory effect of pectin on the overall in vitro availability of ferulic acid and naringenin by substantially increasing the bioaccessibility and not cellular uptake of the phenolics.

Effect of emulsifiers on linseed oil emulsion structure, lipolysis and oxidation during in vitro digestion

2020 ◽  
Vol 11 (11) ◽  
pp. 10126-10136
Author(s):  
Sophie Lamothe ◽  
Émilie Jolibois ◽  
Michel Britten
Keyword(s):  
Lipid Oxidation ◽  
Structural Changes ◽  
Linseed Oil ◽  
In Vitro Digestion ◽  
Oil Emulsion

The type of emulsifier determines the structural changes of emulsions, lipolysis and lipid oxidation during in vitro digestion.

scholarly journals Starch Digestion Enhances Bioaccessibility of Anti-Inflammatory Polyphenols from Borlotti Beans (Phaseolus vulgaris)

Nutrients ◽  
2020 ◽  
Vol 12 (2) ◽  
pp. 295
Author(s):  
Perez-Hernandez ◽  
Nugraheni ◽  
Benohoud ◽  
Sun ◽  
Hernández-Álvarez ◽  
...  
Keyword(s):  
Phaseolus Vulgaris ◽  
Cell Model ◽  
In Vitro Digestion ◽  
Enzymatic Digestion ◽  
Mrna Levels ◽  
Starch Digestion ◽  
Granule Structure ◽  
Domestic Processing ◽  
Anti Inflammatory

The consumption of beans has been associated with chronic disease prevention which may be attributed to the polyphenols present in the seed coat and endosperm. However, their bioaccessibility is likely to be limited by interactions with bean matrix components, including starch, protein and fibre. The aim of this project was to evaluate the effect of domestic processing and enzymatic digestion on the bioaccessibility of polyphenols from Borlotti beans (Phaseolus vulgaris) and to test their anti-inflammatory properties in a macrophage cell model. In vitro digestion of cooked beans released twenty times more polyphenols (40.4 ± 2.5 mg gallic acid equivalents (GAE)/g) than domestic processing (2.22 ± 0.1 mg GAE/g), with starch digestion contributing to the highest release (30.9 ± 0.75 mg GAE/g). Fluorescence microscopy visualization of isolated bean starch suggests that polyphenols are embedded within the granule structure. LC-MS analysis showed that cooked Borlotti bean contain flavonoids, flavones and hydroxycinnamic acids, and cooked bean extracts exerted moderate anti-inflammatory effects by decreasing mRNA levels of IL1β and iNOS by 25% and 40%, respectively. In conclusion, the bioaccessibility of bean polyphenols is strongly enhanced by starch digestion. These polyphenols may contribute to the health benefits associated with bean consumption.

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