In Vitro Evidence on Bioaccessibility of Flavonols and Cinnamoyl Derivatives of Cruciferous Sprouts

Cruciferous sprouts are rising in popularity as a hallmark of healthy diets, partially because of their phytochemical composition, characterized by the presence of flavonols and cinnamates. However, to shed light on their biological activity, the ability to assimilate (poly)phenols from sprouts (bioaccessible fraction) during gastrointestinal digestion needs to be studied. In this frame, the present work studies the effect of the physicochemical and enzymatic characteristics of gastrointestinal digestion on flavonols and cinnamoyl derivatives, by a simulated static in vitro model, on different cruciferous (red radish, red cabbage, broccoli, and white mustard) sprouts. The results indicate that, although the initial concentrations of phenolic acids in red radish (64.25 mg/g fresh weight (fw)) are lower than in the other sprouts studied, their bioaccessibility after digestion is higher (90.40 mg/g fw), followed by red cabbage (72.52 mg/g fw), white mustard (58.72 mg/g fw), and broccoli (35.59 mg/g fw). These results indicate that the bioaccessibility of (poly)phenols is not exclusively associated with the initial concentration in the raw material, but that the physico-chemical properties of the food matrix, the presence of other additional molecules, and the specific characteristics of digestion are relevant factors in their assimilation.

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Evidence on the Bioaccessibility of Glucosinolates and Breakdown Products of Cruciferous Sprouts by Simulated In Vitro Gastrointestinal Digestion

International Journal of Molecular Sciences ◽

10.3390/ijms222011046 ◽

2021 ◽

Vol 22 (20) ◽

pp. 11046

Author(s):

Ángel Abellán ◽

Raúl Domínguez-Perles ◽

Cristina García-Viguera ◽

Diego A. Moreno

Keyword(s):

Digestive System ◽

Static Model ◽

Gastrointestinal Digestion ◽

Red Cabbage ◽

Phytochemical Compounds ◽

Initial Content ◽

Human Digestive System ◽

Gastric Fluids ◽

Red Radish

Cruciferous vegetables are gaining importance as nutritious and sustainable foods, rich in phytochemical compounds such as glucosinolates (GSLs). However, the breakdown products of these sulfur-based compounds, mainly represented by isothiocyanates (ITC) and indoles, can contribute to human health. In the human digestive system, the formation of these compounds continues to varying extents in the different stages of digestion, due to the contact of GSLs with different gastric fluids and enzymes under the physicochemical conditions of the gastrointestinal tract. Therefore, the aim of the present work was to uncover the effect of gastrointestinal digestion on the release of glucosinolates and their transformation into their bioactive counterparts by applying a simulated in vitro static model on a range of brassica (red radish, red cabbage, broccoli, and mustard) sprouts. In this sense, significantly higher bioaccessibility of ITC and indoles from GSLs of red cabbage sprouts was observed in comparison with broccoli, red radish, and mustard sprouts, due to the aliphatic GSLs proportion present in the different sprouts. This indicates that the bioaccessibility of GSLs from Brasicaceae sprouts is not exclusively associated with the initial content of these compounds in the plant material (almost negligible), but also with the release of GSLs and the ongoing breakdown reactions during the gastric and intestinal phases of digestion, respectively. Additionally, aliphatic GSLs provided higher bioaccessibility of their corresponding ITC in comparison to indolic and aromatic GSLs.

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Physico-chemical properties of purified fiber affect their in vitro fermentation characteristics and are linked to in vivo characteristics in pigs

Canadian Journal of Animal Science ◽

10.1139/cjas-2017-0140 ◽

2018 ◽

Vol 98 (2) ◽

pp. 394-398 ◽

Cited By ~ 2

Author(s):

R. Jha ◽

R.T. Zijlstra

Keyword(s):

In Vitro Model ◽

Short Chain Fatty Acid ◽

Chemical Properties ◽

Gas Production ◽

Chain Fatty Acid ◽

In Vitro Fermentation ◽

Physico Chemical ◽

Vitro Model

Fermentation characteristics of purified fiber differing in physico-chemical properties were investigated using an in vitro model. Fermentation characteristics and short-chain fatty acid (SCFA) profile differed (P < 0.001) among the fiber sources. Solubility and viscosity of fibers were correlated to in vitro fermentation kinetics, total gas production, and SCFA profile.

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Development of probiotic beverage using whey and pineapple (Ananas comosus) juice: sensory and physico-chemical properties and probiotic survivability during in-vitro gastrointestinal digestion

Journal of Agriculture and Food Research ◽

10.1016/j.jafr.2021.100144 ◽

2021 ◽

pp. 100144

Author(s):

Md. Zakirul Islam ◽

Sarah Tabassum ◽

Md. Harun-ur-Rashid ◽

Gerd Elisabeth Vegarud ◽

Md Shahin Alam ◽

...

Keyword(s):

Chemical Properties ◽

Ananas Comosus ◽

Gastrointestinal Digestion ◽

In Vitro Gastrointestinal Digestion ◽

Physico Chemical

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Development of Ketchup from Sudanese Red karkade (Hibiscus sabdariffa L.) byproduct

Food Biology ◽

10.25081/fb.2018.v7.3664 ◽

1970 ◽

pp. 19-23

Author(s):

Nawal Abdel-Gayoum Abdel-Rahman

Keyword(s):

Sensory Quality ◽

Chemical Properties ◽

Storage Period ◽

Gum Arabic ◽

Raw Material ◽

Soluble Solids ◽

Hibiscus Sabdariffa ◽

Overall Acceptability ◽

Physico Chemical ◽

Tomato Ketchup

The aim of this study is to use of karkede (Hibiscus sabdariffa L.) byproduct as raw material to make ketchup instead of tomato. Ketchup is making of various pulps, but the best type made from tomatoes. Roselle having adequate amounts of macro and micro elements, and it is rich in source of anthocyanine. The ketchup made from pulped of waste of soaked karkede, and homogenized with starch, salt, sugar, ginger (Zingiber officinale), kusbara (Coriandrum sativum) and gum Arabic. Then processed and filled in glass bottles and stored at two different temperatures, ambient and refrigeration. The total solids, total soluble solids, pH, ash, total titratable acidity and vitamin C of ketchup were determined. As well as, total sugars, reducing sugars, colour density, and sodium chloride percentage were evaluated. The sensory quality of developed product was determined immediately and after processing, which included colour, taste, odour, consistency and overall acceptability. The suitability during storage included microbial growth, physico-chemical properties and sensory quality. The karkede ketchup was found free of contaminants throughout storage period at both storage temperatures. Physico-chemical properties were found to be significantly differences at p?0.05 level during storage. There were no differences between karkade ketchup and market tomato ketchup concerning odour, taste, odour, consistency and overall acceptability. These results are encouraging for use of roselle cycle as a raw material to make acceptable karkade ketchup.

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Synthesis of hollow mesoporous ruthenium nanoparticles: evaluation of physico-chemical properties and toxicity

RSC Advances ◽

10.1039/c5ra10827f ◽

2015 ◽

Vol 5 (97) ◽

pp. 79616-79623 ◽

Cited By ~ 8

Author(s):

Sakthivel Ramasamy ◽

Devasier Bennet ◽

Sanghyo Kim

Keyword(s):

Structural Characterization ◽

Biomedical Application ◽

Chemical Properties ◽

Template Method ◽

Ruthenium Nanoparticles ◽

Facile Synthesis ◽

Physico Chemical

Facile synthesis of hollow mesoporous structured Ru-NPs by dual template method, structural characterization and in vitro biophysical and uptake evaluation for biomedical application.

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Studying furosemide solubilization using an in vitro model simulating gastrointestinal digestion and drug solubilization in neonates and young infants

European Journal of Pharmaceutical Sciences ◽

10.1016/j.ejps.2017.08.003 ◽

2017 ◽

Vol 109 ◽

pp. 191-199 ◽

Cited By ~ 4

Author(s):

Mette Klitgaard ◽

Philip Jonas Sassene ◽

Arzu Selen ◽

Anette Müllertz ◽

Ragna Berthelsen

Keyword(s):

In Vitro Model ◽

Gastrointestinal Digestion ◽

Drug Solubilization ◽

Young Infants ◽

Vitro Model

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Impact of Quantum Dot Surface on Complex Formation with Chlorin e6 and Photodynamic Therapy

Nanomaterials ◽

10.3390/nano9010009 ◽

2018 ◽

Vol 9 (1) ◽

pp. 9 ◽

Cited By ~ 2

Author(s):

Artiom Skripka ◽

Dominyka Dapkute ◽

Jurga Valanciunaite ◽

Vitalijus Karabanovas ◽

Ricardas Rotomskis

Keyword(s):

Photodynamic Therapy ◽

Cancer Therapy ◽

Complex Formation ◽

Chemical Properties ◽

Disease Diagnosis ◽

Chlorin E6 ◽

Deep Tissue ◽

Physico Chemical

Nanomaterials have permeated various fields of scientific research, including that of biomedicine, as alternatives for disease diagnosis and therapy. Among different structures, quantum dots (QDs) have distinctive physico-chemical properties sought after in cancer research and eradication. Within the context of cancer therapy, QDs serve the role of transporters and energy donors to photodynamic therapy (PDT) drugs, extending the applicability and efficiency of classic PDT. In contrast to conventional PDT agents, QDs’ surface can be designed to promote cellular targeting and internalization, while their spectral properties enable better light harvesting and deep-tissue use. Here, we investigate the possibility of complex formation between different amphiphilic coating bearing QDs and photosensitizer chlorin e6 (Ce6). We show that complex formation dynamics are dependent on the type of coating—phospholipids or amphiphilic polymers—as well as on the surface charge of QDs. Förster’s resonant energy transfer occurred in every complex studied, confirming the possibility of indirect Ce6 excitation. Nonetheless, in vitro PDT activity was restricted only to negative charge bearing QD-Ce6 complexes, correlating with better accumulation in cancer cells. Overall, these findings help to better design such and similar complexes, as gained insights can be straightforwardly translated to other types of nanostructures—expanding the palette of possible therapeutic agents for cancer therapy.

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THE EFFECT OF IN VITRO EGG PLUMPING ON EGG WHITE PHYSICO-CHEMICAL PROPERTIES

Annales de Zootechnie ◽

10.1051/animres:19750165 ◽

1975 ◽

Vol 24 (1) ◽

pp. 171-172

Author(s):

B. SAUVEUR ◽

Mme Huguette ANTOINE

Keyword(s):

Chemical Properties ◽

Egg White ◽

Physico Chemical

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IN VITRO STUDY OF PHYSICO-CHEMICAL PROPERTIES OF THE «BALANCED SALT SOLUTION − H2O» SYSTEM WITH THE PURPOSE OF DEVELOPMENT OF TREATMENT, REHABILITATION AND PREVENTIVE MEASURES IN OPHTHALMOLOGY

Likarska sprava ◽

10.31640/jvd.3-4.2021(7) ◽

2021 ◽

Author(s):

O. Kofanova ◽

К. Tkachuk ◽

O. Kofanov ◽

M. Saveliev ◽

O. Tverda ◽

...

Keyword(s):

Chemical Analysis ◽

Mathematical Models ◽

Salt Solution ◽

Dynamic Viscosity ◽

Preventive Measures ◽

Chemical Properties ◽

In Vitro Study ◽

Vitro Study ◽

Physico Chemical

The research is devoted to the in vitro study of the behavior of the model system «irrigation balanced salt solution BSS − H2O» in order to further develop treatment, rehabilitation and prevention measures for patients with ophthalmic diseases. The aim of the investigation is the experimental determination and analysis of physico-chemical properties of irrigated balanced salt solution, the study of its behavior in the aquatic environment to model changes in the characteristics of intraocular fluid and further development of rehabilitation and preventive measures for ophthalmic patients. Materials and Methods. The study used methods of physico-chemical analysis, in particular, densimetry and viscosimetry of model systems containing BSS for intraocular use and double-distilled water in different volume ratios. The density of the system was determined pycnometrically (20.00 0С ± 0.05 0С; 101.3 kPa); the correction for weight loss of bodies in the air has been taken into account. Viscosity was measured under the same conditions with an Ostwald viscometer. Statistical analysis and evaluation of the reliability of the results were performed using such software products as MS Excel 2007, Google Spreadsheets, SPSS Statistics. Results. Approximate mathematical models of the dependences of density and kinematic and dynamic viscosity on the composition of the multicomponent system «BSS – H2O» were obtained with quite high coefficients of determination. Statistical significance and adequacy of model selection were tested by Student's criterion at a significance level of 5 %. To develop therapeutic, prophylactic and rehabilitation measures, mathematical models of kinematic and dynamic viscosity dependences on the density of the «BSS – H2O» system, measured under the same conditions, were built. The models also have high coefficients of determination. Conclusion. The in vitro physico-chemical analysis of the system «BSS – H2O», as well as the obtained approximate mathematical models can be used to predict possible changes in the characteristics of irrigated balanced salt solution during its long stay in the patient's eye.

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