scholarly journals Bioaccessibility and Bioavailability of a Marine-Derived Multimineral, Aquamin-Magnesium

Nutrients ◽  
2018 ◽  
Vol 10 (7) ◽  
pp. 912 ◽  
Author(s):  
Valeria Felice ◽  
Denise O’Gorman ◽  
Nora O’Brien ◽  
Niall Hyland
Keyword(s):  
Cell Model ◽  
In Vitro Digestion ◽  
Atomic Absorption Spectrophotometry ◽  
Trace Minerals ◽  
Magnesium Concentration ◽  
Gastrointestinal Digestion ◽  
Digestion Method ◽  
Biochemical Pathways ◽  
In Vitro Bioaccessibility

Introduction: Magnesium is an essential mineral involved in a range of key biochemical pathways. Several magnesium supplements are present on the market and their degree of bioavailability differs depending on the form of magnesium salt used. Aquamin-Mg is a natural source of magnesium, containing 72 additional trace minerals derived from the clean waters off the Irish coast. However, the in vitro bioaccessibility and bioavailability of Aquamin-Mg in comparison with other supplement sources of magnesium has yet to be tested. Method: Aquamin-Mg, magnesium chloride (MgCl2) and magnesium oxide (MgO) were subjected to gastrointestinal digestion according to the harmonized INFOGEST in vitro digestion method and in vitro bioavailability tested using the Caco-2 cell model. Magnesium concentration was measured by atomic absorption spectrophotometry (AAS). Results: Magnesium recovery from both Aquamin-Mg and MgCl2 was greater than for MgO. Magnesium from all three sources was transported across the epithelial monolayer with Aquamin-Mg displaying a comparable profile to the more bioavailable MgCl2. Conclusions: Our data support that magnesium derived from a marine-derived multimineral product is bioavailable to a significantly greater degree than MgO and displays a similar profile to the more bioavailable MgCl2 and may offer additional health benefits given its multimineral profile.

scholarly journals Bioavailability of Mineral Nutrients in Plantain Based Product Enriched With Bambara Groundnut Protein Concentrate

2015 ◽  
Vol 4 (4) ◽  
pp. 74 ◽  
Author(s):  
David B. Kiin-Kabari ◽  
Sunday Y. Giami ◽  
Boisa Ndokiari
Keyword(s):  
In Vitro Digestion ◽  
Atomic Absorption Spectrophotometry ◽  
Mineral Nutrients ◽  
Bambara Groundnut ◽  
Protein Concentrate ◽  
Digestion Method ◽  
Absorption Spectrophotometry ◽  
Teeth Development ◽  
Soluble Fractions

<p>Plantain based products (amala, cookies, bread and cakes) enriched with bambara groundnut protein concentrate were produced. Total minerals content of the products were investigated using the atomic absorption spectrophotometry. A total of six essential minerals: iron, calcium, potassium, phosphorus, magnesium and sodium were determined. The bioavailability of these minerals was studied using pepsin and pancreatin enzymes in-vitro digestion method. The products developed were high in potassium, iron and phosphorous and low in sodium. However not all the minerals detected were bioavailable. Only 59.7% and 68.1% of potassium were available in soluble forms in bread and ‘amala’, respectively while 60.0% and 64.8% of iron were released in soluble forms in ‘amala’ and cookies and these values are significantly higher, compared to 53.0% Fe and 50.2% Fe released as soluble fractions in bread and cakes, respectively. The Ca/P ratio for cakes and bread are 1.1 and 0.8, respectively which is significantly higher (P &gt; 0.05) compared to Ca/P ratio for ‘amala’ (0.4) and cookies (0.5). Therefore, the developed cakes and bread can serve as good sources of calcium and phosphorous which are considered essential for bone formation and teeth development in children.</p>

scholarly journals Assessment of In Vitro Bioaccessibility of Polyphenols from Annurca, Limoncella, Red Delicious, and Golden Delicious Apples Using a Sequential Enzymatic Digestion Model

Antioxidants ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 541
Author(s):  
Giulia Graziani ◽  
Anna Gaspari ◽  
Claudio Di Vaio ◽  
Aurora Cirillo ◽  
Carolina Liana Ronca ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
In Vitro Digestion ◽  
Enzymatic Digestion ◽  
Beneficial Effects ◽  
Golden Delicious ◽  
In Vitro Bioaccessibility ◽  
Inflammatory Processes ◽  
Great Relevance

Four different varieties of apples have been considered (Limoncella, Annurca, Red Delicious, and Golden Delicious) to estimate the extent of colon polyphenolics release after in vitro sequential enzyme digestion. Since several studies report a positive effect of apple polyphenols in colonic damage, we found of interest to investigate the colon release of polyphenols in different varieties of apples in order to assess their prevention of colonic damage. UHPLC-HRMS analysis and antioxidant activity (ABTS, DPPH, and FRAP assays) were carried out on the apple extracts (peel, flesh, and whole fruit) obtained from not digested samples and on bioaccessible fractions (duodenal and colon bioaccessible fractions) after in vitro digestion. Polyphenolic content and antioxidant activities were found to vary significantly among the tested cultivars with Limoncella showing the highest polyphenol content accompanied by an excellent antioxidant activity in both flesh and whole fruit. The overall trend of soluble antioxidant capacity from the soluble duodenal phase (SDP) and soluble colonic phase (SCP) followed the concentrations of flavanols, procyandinis, and hydroxycinnamic acids under the same digestive steps. Our results highlighted that on average 64.2% of the total soluble antioxidant activity was released in the SCP with Limoncella exhibiting the highest values (82.31, 70.05, and 65.5%, respectively for whole fruit, flesh, and peel). This result suggested that enzymatic treatment with pronase E and viscozyme L, to reproduce biochemical conditions occurring in the colon, is effective for breaking the dietary fiber-polyphenols interactions and for the release of polyphenols which can exercise their beneficial effects in the colon. The beneficial effects related to the Limoncella consumption could thus be of potential great relevance to counteract the adverse effects of pro-oxidant and inflammatory processes on intestinal cells.

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

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 Quality of New Functional Powdered Beverages Enriched with Lyophilized Fruits—Potentially Bioaccessible Antioxidant Properties, Nutritional Value, and Consumer Analysis

2020 ◽  
Vol 10 (11) ◽  
pp. 3668 ◽  
Author(s):  
Justyna Bochnak-Niedźwiecka ◽  
Michał Świeca
Keyword(s):  
Antioxidant Capacity ◽  
Raw Materials ◽  
Antioxidant Properties ◽  
Reducing Power ◽  
In Vitro Digestion ◽  
In Vitro Bioaccessibility ◽  
Trolox Equivalent ◽  
Health Promoting

This study evaluates nutrients and health-promoting compounds responsible for antioxidant capacity in eight novel formulations based on lyophilized fruit and vegetable powders. The composition contained lyophilized carrot, pumpkin, lentil sprouts, raspberry, strawberry, and apple. The effect of functional additives on the antioxidant, nutritional, and functional characteristics of powdered beverages was determined in the powders and after rehydration followed by in vitro digestion. The antioxidant activity, phenols, vitamin C, and reducing power were significantly higher in the powders enriched with additives having potential functional properties. Furthermore, the analyses indicated that all the powdered formulations may be potential sources of total starch (100–112 mg/100 mL) and proteins (125–139 mg/100 mL). The designed powdered beverages after reconstitution exhibited high antioxidant content, reasonable consumer acceptance, and good in vitro bioaccessibility. The best results of antioxidant capacity were obtained for beverages enriched with raspberry, i.e., 10.4 mg Trolox equivalent (TE)/100 mL and 12.1 mg TE/100 mL rehydrated at 20 °C and 80 °C, respectively. Additionally, color characteristics were used as indicators of the quality of the powdered beverages. This research promotes the reduction of food waste, since whole plant tissues are used, thus allowing maximum exploitation of food raw materials; moreover, drying provides stable shelf life.

scholarly journals Influence of In Vitro Digestion on Antioxidant Activity of Enriched Apple Snacks with Grape Juice

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1681
Author(s):  
Constanza Pavez-Guajardo ◽  
Sandra R. S. Ferreira ◽  
Simone Mazzutti ◽  
María Estuardo Guerra-Valle ◽  
Guido Sáez-Trautmann ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Atmospheric Pressure ◽  
Antioxidant Activities ◽  
Ohmic Heating ◽  
Grape Juice ◽  
In Vitro Digestion ◽  
Total Polyphenols ◽  
Initial Concentration ◽  
In Vitro Bioaccessibility

Fruits are sources of bioactive compounds (BACs), such as polyphenols. This research aimed to study the in vitro bioaccessibility of polyphenols from enriched apple snacks with grape juice and determine their antioxidant capacity. Impregnation (I) treatments were carried out at atmospheric pressure and in a vacuum (IV) at 30, 40, and 50 °C and their combinations with ohmic heating (OH), I/OH, and IV/OH. Later, samples were dehydrated by forced convection at 40, 50, and 60 °C. Enriched samples were subjected to in vitro digestion. The total polyphenols, monomeric polyphenols, and antioxidant activities were determined from recovered extracts. Results showed that total polyphenols present in higher concentrations in the gastric phase, 271.85 ± 7.64 mg GAE/100 g d.m. Monomeric polyphenols’ behavior during in vitro digestion for the VI/OH 50 °C and dried treatment (60 °C) was descending, mainly in quercetin, which decreased by 49.38% concerning the initial concentration, before digestion. The cyanin, catechin, epicatechin, and epigallocatechin decreased by 26.66%, 20.71%, 23.38%, and 21.73%, respectively. Therefore, based on obtained results, the IV/OH 50 °C treatment (dried 60 °C) is the best combination to incorporate polyphenols from grape juice.

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.

Bioavailability of β-carotene isomers from raw and cooked carrots using an in vitro digestion model coupled with a human intestinal Caco-2 cell model

2010 ◽  
Vol 43 (5) ◽  
pp. 1449-1454 ◽  
Author(s):  
S. Aisling Aherne ◽  
Trevor Daly ◽  
Marvin A. Jiwan ◽  
Laurie O’Sullivan ◽  
Nora M. O’Brien
Keyword(s):  
Cell Model ◽  
In Vitro Digestion ◽  
Β Carotene

The Effect of Calcium Salts, Ascorbic Acid and Peptic pH on Calcium, Zinc and Iron Bioavailabilities from Fortified Human Milk using an in vitro Digestion/Caco-2 Cell Model

2005 ◽  
Vol 75 (3) ◽  
pp. 171-178 ◽  
Author(s):  
Etcheverry ◽  
Wallingford ◽  
Miller ◽  
Glahn
Keyword(s):  
Ascorbic Acid ◽  
Human Milk ◽  
Cell Model ◽  
In Vitro Digestion ◽  
Zinc Uptake ◽  
Cell Uptake ◽  
Whey Protein Concentrate ◽  
Calcium Salts ◽  
Peptic Digestion

The calcium, zinc, and iron bioavailabilities of human milk with commercial and noncommercial human milk fortifiers (HMFs) were evaluated under a variety of conditions: peptic digestion at pH 2 and pH 4, supplementation of ascorbic acid, and addition of three calcium salts. The noncommercial HMFs consisted of casein phosphopeptides (CPPs), alpha-lactalbumin, colostrum, and hydrolyzed whey protein concentrate (WPC). They were mixed with human milk (HM) and calcium, zinc, and iron were added. Ascorbic acid (AA) was added in certain studies. The commercial HMFs were Nestlé FM-85, Similac HMF (SHMF), and Enfamil HMF (EHMF). All HMFs were compared to S-26/SMA HMF. Results showed that the peptic pH (2 vs. 4) had no effect on mineral bioavailability. Addition of different calcium salts had no effect on calcium cell uptake and cell ferritin levels (an indicator of iron uptake), however, the addition of calcium glycerophosphate/gluconate increased zinc uptake by Caco-2 cells. Addition of AA significantly increased ferritin levels, with no effect on calcium or zinc uptake. Among the commercial HMFs, FM-85 was significantly lower in zinc uptake than S-26/SMA, and HM+EHMF was significantly higher than HM+S-26/SMA. Cell ferritin levels were significantly higher for HM+S-26/SMA than for all other commercial fortifiers. None of the commercial HMFs were different from HM+S-26/SMA in calcium uptake.

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