scholarly journals Survival of Lactobacillus paracasei subsp. paracasei LBC 81 in Fermented Beverage from Chickpeas and Coconut in a Static In Vitro Digestion Model

Fermentation ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 135
Author(s):  
Maria Carolina Mesquita ◽  
Eliana dos Santos Leandro ◽  
Ernandes Rodrigues de Alencar ◽  
Raquel Braz Assunção Botelho
Keyword(s):  
Gastric Juice ◽  
Pancreatic Juice ◽  
In Vitro Digestion ◽  
Storage Condition ◽  
Lactobacillus Paracasei ◽  
Survival Percentage ◽  
Viable Cells ◽  
Gastrointestinal Conditions ◽  
Fermented Beverage

The objective of this study was to evaluate in a static in vitro digestion model the survival of Lactobacillus paracasei subsp. paracasei LBC 81 in fermented chickpea and coconut beverage. The fermented beverage was stored for 1 and 8 days at 4 °C and then submitted to gastric juice, pancreatic juice, or sequential exposure to gastric and pancreatic juice. The experiment controls were (i) control 1—suspension of cells in 0.85% saline solution; (ii) control 2—cell suspension in chickpea and coconut beverage. The survival of L. paracasei was determined in log CFU/mL and expressed as a survival percentage. The survival of L. paracasei in the fermented beverage after exposure to gastric juice and sequential exposure to gastric and pancreatic juice was 99.47 + 2.05% and 93.21 + 0.43%, respectively. These values were higher than those found for controls 1 and 2. The storage condition of the fermented beverage for 1 or 8 days at 4 °C did not affect the survival after exposure to gastric juice, pancreatic juice, or sequential exposure. The results obtained in this study conclude that the fermented beverage of chickpeas and coconut is an excellent carrier for L. paracasei LBC 81, capable of enhancing survival to gastrointestinal conditions and ensuring a greater number of viable cells reaching the intestinal epithelium.

scholarly journals In vitro digestion of galactolipids from chloroplast-rich fraction (CRF) of postharvest, pea vine field residue (haulm) and spinach leaves

2019 ◽  
Vol 10 (12) ◽  
pp. 7806-7817 ◽  
Author(s):  
Jutarat Wattanakul ◽  
Moulay Sahaka ◽  
Sawsan Amara ◽  
Syamila Mansor ◽  
Brigitte Gontero ◽  
...  
Keyword(s):  
Pancreatic Juice ◽  
In Vitro Digestion ◽  
Plant Materials ◽  
Whole Plant ◽  
Spinach Leaves

The galactolipase activity of pancreatic juice, pancreatic extracts and a purified PLRP2 (GPLRP2) on chloroplast-rich fractions from whole plant materials under in vitro condition was measured.

scholarly journals In-vitro Digestion Of Fat Crystal-Stabilized Water-In-Oil Emulsions

2021 ◽  
Author(s):  
Vivekkumar Patel
Keyword(s):  
Aqueous Phase ◽  
In Vitro Digestion ◽  
Continuous Phase ◽  
Core Shell ◽  
Solid Fat ◽  
Important Contributor ◽  
Gastrointestinal Conditions ◽  
Intestinal Fluids ◽  
Oil Emulsions

The purpose of this research was to investigate the effect of surfactant type and presence of solid fat on the stability and release characteristics of water-in-oil (W/O) emulsions subjected to simulated gastrointestinal conditions. Emulsions consisting of a 20 wt% aqueous phase dispersed in canola oil were stabilized in one of four different ways: core-shell stabilization with glycerol monostearate (GMS), network stabilization using polyglycerol polyricinoleate and solid fat added to the continuous phase (PGPR-F), combined core-shell and network stabilization using glycerol monooleate and a continuous phase fat crystal network (GMO-F) and finally, a PGPR-based liquid emulsion with no added fat. The dispersed aqueous phase of all emulsions contained 1mM methylene blue (MB), which was used as a marker to quantify emulsion breakdown and release of aqueous phase cargo. Quiescent storage at 25 °C for 30 days revealed no phase separation for the GMS, GMO-F, and PGPR-F emulsions whereas the PGPR emulsion began to phase-separate 16 h following preparation. When subjected to gastric conditions, the PGPR-F emulsion showed the lowest MB release after 60 min (0.3 % of initial load) with the other emulsions showing ~ 12 % release. In duodenal conditions, the PGPRF and GMS emulsions showed the lowest MB release after 120 min of exposure (~ 0.5 %) followed by the PGPR (9.4 %) and GMO-F (14.6 %) emulsions, respectively. Emulsion photomicrographs taken prior to, and after, contact with simulated gastric and intestinal fluids showed that emulsion microstructure was an important contributor to emulsion stability. Overall, the PGPR-F emulsion was the most stable in both gastric and intestinal fluids. These results have shown that fat phase structuring is an important contributor to W/O emulsion breakdown behaviour in simulated gastrointestinal conditions.

scholarly journals In vitro Digestion of Zingiber officinale Extract and Evaluation of Stability as a First Step to Determine its Bioaccesibility

2018 ◽  
Vol 13 (9) ◽  
pp. 1934578X1801300
Author(s):  
Giannamaria Annunziato ◽  
Claudia Falavigna ◽  
Marco Pieroni ◽  
Andrea Faccini ◽  
Fabrizio Micheli ◽  
...  
Keyword(s):  
Traditional Medicine ◽  
Intestinal Absorption ◽  
Zingiber Officinale ◽  
In Vitro Digestion ◽  
Therapeutic Action ◽  
Pharmacological Activities ◽  
Gastrointestinal Conditions ◽  
Food Matrices ◽  
Definition Of

Zingiber officinale (Ginger) is one of the most spice used worldwide and since antiquity it has been used in traditional medicine to treat different diseases. Although ginger is generally considered safe, there are no more information about the mechanism of its therapeutic action and its nutraceutical value. For these reasons the purpose of this work is to apply in vitro digestion model, as the first step in the study of its bioaccessibility, to understand which is the fate of its bioactive compounds after ingestion. This allow us to characterize which ginger metabolite are stable under gastrointestinal conditions and, thus, available for intestinal absorption. The aim of this study is to provide valuable information to better understand ginger pharmacological activities, paving the way for the definition of suitable dosage and source of food matrices to ensure nutritional efficacy.

Changes of Antibiotic Resistance Phenotype in Outbreak-Linked Salmonella enterica Strains after Exposure to Human Simulated Gastrointestinal Conditions in Chicken Meat

2018 ◽  
Vol 81 (11) ◽  
pp. 1844-1850 ◽  
Author(s):  
CAMILA VERÍSSIMO DE SALES ◽  
ADMA NADJA FERREIRA DE MELO ◽  
KATARZYNA MARIA NIEDZWIEDZKA ◽  
EVANDRO LEITE DE SOUZA ◽  
DONALD W. SCHAFFNER ◽  
...  
Keyword(s):  
Salmonella Enterica ◽  
Continuous System ◽  
In Vitro Digestion ◽  
Chicken Meat ◽  
Chicken Breast ◽  
Salmonella Newport ◽  
Gastrointestinal Conditions ◽  
Before And After ◽  
Salmonella Heidelberg

ABSTRACT Fifteen outbreak-linked Salmonella enterica strains in chicken meat were evaluated under simulated human gastrointestinal conditions for their resistance and susceptibility to 11 antibiotics from seven antibiotic classes. The MIC of each antibiotic was determined by microdilution in broth before and after the exposure of each strain to a continuous system simulating the conditions in the human mouth, esophagus-stomach, duodenum, and ileum. Strains were inoculated onto chicken breast (9 g; inoculated at 5 log CFU/g) prior to exposure. Data were interpreted according Clinical and Laboratory Standards Institute breakpoints. After the in vitro digestion, 12 Salmonella strains with reduced susceptibility to ciprofloxacin (CIP) changed to CIP resistant. The ceftriaxone (CTX)–intermediate Salmonella Newport strain changed to CTX resistant. The ampicillin (AMP)–susceptible Salmonella Heidelberg strain changed to AMP resistant, and the sulfamethoxazole-trimethoprim (SXT)–susceptible strains of Salmonella serovars Typhimurium, Agona, Newport, Albany, and Corvallis changed to SXT resistant. The Salmonella Heidelberg, Salmonella Newport, Salmonella Albany, and Salmonella Corvallis strains had the highest frequency of changes in antibiotic susceptibility with new resistant phenotypes to AMP and CIP, CTX and SXT, CIP and SXT, and CIP and SXT, respectively. Conditions imposed by a simulated gastrointestinal environment changed the susceptibility of S. enterica strains to clinically relevant antibiotics and should be considered in the selection of therapies for human salmonellosis.

scholarly journals In-vitro Digestion Of Fat Crystal-Stabilized Water-In-Oil Emulsions

2021 ◽  
Author(s):  
Vivekkumar Patel
Keyword(s):  
Aqueous Phase ◽  
In Vitro Digestion ◽  
Continuous Phase ◽  
Core Shell ◽  
Solid Fat ◽  
Important Contributor ◽  
Gastrointestinal Conditions ◽  
Intestinal Fluids ◽  
Oil Emulsions

The purpose of this research was to investigate the effect of surfactant type and presence of solid fat on the stability and release characteristics of water-in-oil (W/O) emulsions subjected to simulated gastrointestinal conditions. Emulsions consisting of a 20 wt% aqueous phase dispersed in canola oil were stabilized in one of four different ways: core-shell stabilization with glycerol monostearate (GMS), network stabilization using polyglycerol polyricinoleate and solid fat added to the continuous phase (PGPR-F), combined core-shell and network stabilization using glycerol monooleate and a continuous phase fat crystal network (GMO-F) and finally, a PGPR-based liquid emulsion with no added fat. The dispersed aqueous phase of all emulsions contained 1mM methylene blue (MB), which was used as a marker to quantify emulsion breakdown and release of aqueous phase cargo. Quiescent storage at 25 °C for 30 days revealed no phase separation for the GMS, GMO-F, and PGPR-F emulsions whereas the PGPR emulsion began to phase-separate 16 h following preparation. When subjected to gastric conditions, the PGPR-F emulsion showed the lowest MB release after 60 min (0.3 % of initial load) with the other emulsions showing ~ 12 % release. In duodenal conditions, the PGPRF and GMS emulsions showed the lowest MB release after 120 min of exposure (~ 0.5 %) followed by the PGPR (9.4 %) and GMO-F (14.6 %) emulsions, respectively. Emulsion photomicrographs taken prior to, and after, contact with simulated gastric and intestinal fluids showed that emulsion microstructure was an important contributor to emulsion stability. Overall, the PGPR-F emulsion was the most stable in both gastric and intestinal fluids. These results have shown that fat phase structuring is an important contributor to W/O emulsion breakdown behaviour in simulated gastrointestinal conditions.

scholarly journals Antioxidants Bioaccessibility and Lactobacillus salivarius (CECT 4063) Survival Following the In Vitro Digestion of Vacuum Impregnated Apple Slices: Effect of the Drying Technique, the Addition of Trehalose, and High-Pressure Homogenization

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2155
Author(s):  
Cristina Gabriela Burca-Busaga ◽  
Noelia Betoret ◽  
Lucía Seguí ◽  
Jorge García-Hernández ◽  
Manuel Hernández ◽  
...  
Keyword(s):  
Freeze Drying ◽  
Structural Changes ◽  
In Vitro Digestion ◽  
Food Matrix ◽  
Lactobacillus Salivarius ◽  
Gastrointestinal Conditions ◽  
Apple Slices ◽  
Maximum Protection ◽  
The Impact

To benefit the health of consumers, bioactive compounds must reach an adequate concentration at the end of the digestive process. This involves both an effective release from the food matrix where they are contained and a high resistance to exposure to gastrointestinal conditions. Accordingly, this study evaluates the impact of trehalose addition (10% w/w) and homogenization (100 MPa), together with the structural changes induced in vacuum impregnated apple slices (VI) by air-drying (AD) and freeze-drying (FD), on Lactobacillus salivarius spp. salivarius (CECT 4063) survival and the bioaccessibility of antioxidants during in vitro digestion. Vacuum impregnated apple slices conferred maximum protection to the lactobacillus strain during its passage through the gastrointestinal tract, whereas drying with air reduced the final content of the living cells to values below 10 cfu/g. The bioaccessibility of antioxidants also reached the highest values in the VI samples, in which the release of both the total phenols and total flavonoids to the liquid phase increased with in vitro digestion. The addition of trehalose and homogenization at 100 MPa increased the total bioaccessibility of antioxidants in FD and AD apples and the total bioaccessibility of flavonoids in the VI samples. Homogenizing at 100 MPa also increased the survival of L. salivarius during in vitro digestion in FD samples.

scholarly journals ARB and ARGs survived from the extremely acidity posing a risk on intestinal bacteria in an in vitro digestion model by horizontal gene transfer

2021 ◽  
Author(s):  
Qiujie Cai ◽  
Yanbin Xu ◽  
Min Zhou ◽  
Ling Yu ◽  
Pengqian Ouyang ◽  
...  
Keyword(s):  
Antibiotic Resistance ◽  
Gene Transfer ◽  
Horizontal Gene Transfer ◽  
16S Rrna ◽  
Gastric Juice ◽  
Total Population ◽  
Intestinal Bacteria ◽  
In Vitro Digestion ◽  
Transfer Potential

Abstract Background: Antibiotic resistance bacteria (ARB) and antibiotic resistance genes (ARGs) have been considered as emerging contaminants, which even might be closely related to human health.Methods: To investigate the disease-producing risk of ARB and the horizontal gene transfer (HGT) risks of both extracellular ARGs (eARGs) and intracellular ARGs (iARGs), an in vitro digestion model was established to simulate the process of ARB and ARGs going through digestive tract. CTC/DAPI-FCM assay was used to study the survival of ARB during digestion, and the changes of genes (including tetA, tetG, tetM, sul1, sul2, bla EBC, bla FOX, intI1 and 16S rRNA) were determined by QPCR.Results: The results showed that ARB were mostly affected by pH of gastric juice. About 99% ARB (total population of 2.45 × 109–2.54 × 109) were killed by the gastric juice of pH 2.0 for the severely damage of bacterial cell membrane, but more than 80% ARB (total population of 2.71 × 109–3.90 × 109) were still alive with intact cell membrane when the pH of gastric juice increased to 3.0 and above. ARGs, intI1 and 16S rRNA could be detectable even at extreme pH when most bacteria died. The eARGs (accounting for 0.03%–24.56% of total genes) were less than iARGs obviously. The eARGs showed greater HGT potential than that of iARGs, suggesting transformation occurs more easily than conjugation. The transfer potential followed the order as: tet (100%) > sul (75%) > bla (58%), related to the high correlation of intI1 with tetA and sul2 (p < 0.01). Moreover, gastric juice of pH 1.0 could decrease the transfer frequency of ARGs by 2–3 order of magnitude compared to the control, but still threatening human health.Conclusions: Under the treatment of digestive juice, ARGs still have high gene horizontal transfer potential, suggesting that food-borne ARB pose a risk of ARGs horizontal transfer to intestinal bacteria.

Encapsulation of Lactobacillus acidophilus NCDC 016 cells by spray drying: characterization, survival after in vitro digestion, and storage stability

2020 ◽  
Vol 11 (10) ◽  
pp. 8694-8706
Author(s):  
Divyasree Arepally ◽  
Ravula Sudharshan Reddy ◽  
Tridib Kumar Goswami
Keyword(s):  
Spray Drying ◽  
Lactobacillus Acidophilus ◽  
Storage Stability ◽  
Gum Arabic ◽  
In Vitro Digestion ◽  
Encapsulated Cells ◽  
Gastrointestinal Conditions ◽  
Drying Technology ◽  
And Storage

L. acidophilus was encapsulated with maltodextrin and different concentrations of gum arabic by spray drying technology. Encapsulated cells have shown better viability under simulated gastrointestinal conditions compared to free cells.

Structural stability of liposome-stabilized oil-in-water pickering emulsions and their fate during in vitro digestion

2019 ◽  
Vol 10 (11) ◽  
pp. 7262-7274 ◽  
Author(s):  
Weilin Liu ◽  
Jianhua Liu ◽  
Louise J. Salt ◽  
Mike J. Ridout ◽  
Jianzhong Han ◽  
...  
Keyword(s):  
Structural Stability ◽  
External Environment ◽  
In Vitro Digestion ◽  
Pickering Emulsion ◽  
Pickering Emulsions ◽  
Gastrointestinal Conditions ◽  
Oil In Water ◽  
Delivery Routes

An interesting liposome-stabilized oil-in-water Pickering emulsion shows pH-controllable and surfactant-dependent deformability whilst displaying dual delivery routes under external environment and oral-gastrointestinal conditions.

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