scholarly journals A Comparative Study of the Physical Changes of Two Soluble Fibers during In Vitro Digestion

Proceedings ◽  
2020 ◽  
Vol 53 (1) ◽  
pp. 21
Author(s):  
Natalia Vera ◽  
Laura Laguna ◽  
Liliana Zura ◽  
Loreto A. Muñoz
Keyword(s):  
Particle Size ◽  
Gastrointestinal Tract ◽  
Xanthan Gum ◽  
Dilution Effect ◽  
In Vitro Digestion ◽  
General Terms ◽  
Chia Mucilage ◽  
Physical Changes ◽  
Degree Of Fragmentation

This research aimed to compare the apparent viscosity and the degree of fragmentation/aggregation produced in dispersions of xanthan gum and chia mucilage during the gastrointestinal tract by using an in vitro digestion. Both soluble fibers exhibited pseudoplastic behavior, independent of the concentration and stage of digestion (oral, gastric or intestinal). The viscosity decreased from the oral to intestinal stage in all the concentrations, produced mainly by the “dilution effect” by the addition of digestive fluids. The particle size of xanthan gum increased drastically in the gastric stage mainly due to the decrease in pH, but at intestinal level returned to its original pattern, while particle size and pattern of mucilage during all the stages of digestion remained unchanged, maintaining its integrity. In general terms, since chia mucilage and xanthan gum maintain their viscosity and integrity through the gastrointestinal tract, they could be used as functional ingredients improving the functionality of foods.

scholarly journals Water-Dispersible Phytosterol Nanoparticles: Preparation, Characterization, and in vitro Digestion

2022 ◽  
Vol 8 ◽  
Author(s):  
Ao Li ◽  
Aixia Zhu ◽  
Di Kong ◽  
Chunwei Wang ◽  
Shiping Liu ◽  
...  
Keyword(s):  
Particle Size ◽  
Soybean Lecithin ◽  
Average Particle Size ◽  
Soy Protein Isolate ◽  
In Vitro Digestion ◽  
Bimodal Distribution ◽  
Average Particle ◽  
Food Ingredients ◽  
The Impact

For improving solubility and bioaccessibility of phytosterols (PS), phytosterol nanoparticles (PNPs) were prepared by emulsification–evaporation combined high-pressure homogenization method. The organic phase was formed with the dissolved PS and soybean lecithin (SL) in anhydrous ethanol, then mixed with soy protein isolate (SPI) solution, and homogenized into nanoparticles, followed by the evaporation of ethanol. The optimum fabrication conditions were determined as PS (1%, w/v): SL of 1:4, SPI content of 0.75% (w/v), and ethanol volume of 16 ml. PNPs were characterized to have average particle size 93.35 nm, polydispersity index (PDI) 0.179, zeta potential −29.3 mV, and encapsulation efficiency (EE) 97.3%. The impact of temperature, pH, and ionic strength on the stability of fabricated PNPs was determined. After 3-h in vitro digestion, the bioaccessibility of PS in nanoparticles reached 70.8%, significantly higher than the 18.2% of raw PS. Upon freeze-drying, the particle size of PNPs increased to 199.1 nm, resulting in a bimodal distribution. The solubility of PS in water could reach up to 2.122 mg/ml, ~155 times higher than that of raw PS. Therefore, this study contributes to the development of functional PS-food ingredients.

LINAGLIPTIN AND GLICLAZIDE DI-LOADED EXTENDED-RELEASE NANOPARTICLES: FORMULATION AND EVALUATION

2021 ◽  
Vol 74 (9) ◽  
pp. 2315-2322
Author(s):  
Firas Aziz Rahi ◽  
Muath Sheet Mohammed Ameen ◽  
Mohammed Shamil Fayyadh
Keyword(s):  
Particle Size ◽  
Xanthan Gum ◽  
Extended Release ◽  
Hydroxypropyl Methylcellulose ◽  
In Vitro Release ◽  
Entrapment Efficiency ◽  
Hplc Method ◽  
Electronic Microscopy ◽  
Vitro Release

The aim: This work aimed to formulate gliclazide and linagliptin extended-release nanoparticles. Materials and methods: A HPLC method was developed and validated to determine gliclazide and linagliptin at the same time without interference. The nanoparticles were prepared by emulsion solvent evaporation using two polymers, namely hydroxypropyl methylcellulose (HPMC) 4000 cps and xanthan gum. Results: Nanoparticles prepared were characterized for drug contents, production yield and entrapment efficiency, zeta potential, particle size, morphology by transmission electronic microscopy (TEM) and in-vitro release rate. The formulae GLH1, GLX1 and GHX1 showed release of linagliptin more than 75% after 8 hrs. While the only formula among the three (GHX1) showed release of gliclazide more than 80% after 8 h. So, the formula GHX1 showed acceptable release of more than 80% of both gliclazide and linagliptin after 8 h. Conclusions: The formula GHX1 which containing (0.5:1 xanthan gum: drugs) was the best nanoparticles formula which released more than 80% of both drugs after 8 h and could achieve good extended release over 24 h.

scholarly journals Physical effects of dietary fibre on simulated luminal flow, studied byin vitrodynamic gastrointestinal digestion and fermentation

2019 ◽  
Vol 10 (6) ◽  
pp. 3452-3465 ◽  
Author(s):  
Alba Tamargo ◽  
Carolina Cueva ◽  
M. Dolores Alvarez ◽  
Beatriz Herranz ◽  
M. Victoria Moreno-Arribas ◽  
...  
Keyword(s):  
Gastrointestinal Tract ◽  
Gut Microbiota ◽  
Dietary Fibre ◽  
Gastrointestinal Digestion ◽  
Luminal Flow ◽  
Physical Effects ◽  
Nutrient Diffusion ◽  
Physical Changes

During the transit through the gastrointestinal tract, fibre undergoes physical changes not usually included inin vitrodigestion studies even though they influence nutrient diffusion and might play a role in gut microbiota growth.

Fatty acid bioaccessibility and structural breakdown from in vitro digestion of almond particles

2019 ◽  
Vol 10 (8) ◽  
pp. 5174-5187 ◽  
Author(s):  
Clay Swackhamer ◽  
Zhichao Zhang ◽  
Ameer Y. Taha ◽  
Gail M. Bornhorst
Keyword(s):  
Particle Size ◽  
Fatty Acid ◽  
In Vitro Digestion ◽  
Size Reduction ◽  
Gastric Digestion ◽  
Particle Size Reduction ◽  
Structural Breakdown ◽  
Peristaltic Contractions

In vitro gastric digestion of almond particles using a model with simulated peristaltic contractions resulted in particle size reduction and higher fatty acid bioaccessibility than in vitro digestion using a model that lacked peristaltic contractions.

scholarly journals Stability of Anthocyanins from Commercial Black Currant Juice under Simulated Gastrointestinal Digestion

2008 ◽  
Vol 8 (3) ◽  
pp. 254-258 ◽  
Author(s):  
Alija Uzunović ◽  
Edina Vranić
Keyword(s):  
Gastrointestinal Tract ◽  
Biological Activities ◽  
In Vitro Digestion ◽  
The Body ◽  
Slight Reduction ◽  
Intestinal Fluid ◽  
Black Currant ◽  
Age Related ◽  
The Stability

Anthocyanins are effective antioxidants but they have also been proposed to have other biological activities independent of their antioxidant capacities that produce health benefits. Examples range from inhibition of cancer cell growth in vitro, induction of insulin production in isolated pancreatic cells, reduction of starch digestion through inhibition of a-glucosidase activity, suppression of inflammatory responses as well as protection against age-related declines in cognitive behavior and neuronal dysfunction in the central nervous system. However, to achieve any biological effect in a specific tissue or organ, anthocyanins must be bioavailable; i.e. effectively absorbed from the gastrointestinal tract (GIT) into the circulation and delivered to the appropriate location within the body. In this study, we assess the stability of anthocyanins from commercial Black currant (Ribes nigrum L.) juice using an in vitro digestion procedure that mimics the physiochemical and biochemical conditions encountered in the gastrointestinal tract (GIT). The main objective of this work was the evaluation of stability of anthocyanins during in vitro digestion in gastric and intestinal fluid regarding whether appropriate enzyme (pepsin or pancreatin) was added or not. Anthocyanins present in commercial black currant juice remain stable during in vitro digestion in gastric fluid regardless whether pepsin was added into the medium or not. Also, they remain stable during in vitro digestion in simulated intestinal fluid without pancreatin. The stability studies of anthocyanins in the intestinal fluid containing pancreatin indicated reduced stability, which also mainly contribute to slight reduction of total anthocyanins content (1,83%-) in commercial black currant juice.

scholarly journals Structurally Different Dry Bean Matrices Modulate in Vitro Lipid Digestion (FS14-08-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Tiantian Lin ◽  
Cristina Fernandez-Fraguas
Keyword(s):  
Particle Size ◽  
Corn Oil ◽  
Binding Capacity ◽  
Blood Lipid ◽  
In Vitro Digestion ◽  
Water Soluble ◽  
Lipid Digestion ◽  
Binding Ability ◽  
Dry Bean

Abstract Objectives Epidemiological evidence suggests that common beans are hypolipidemic agents and therefore able to alleviate obesity and cardiovascular disease. The observed positive effect of bean consumption on blood lipid levels is mainly attributed to their high content of dietary fiber (DF) and it is linked to the ability of DF to interfere with lipid digestion in different ways. Some proposed mechanisms are related to the physicochemical properties of DF and involve binding of bile acids (BA) which could decrease the rate of lipid digestion and absorption in the duodenum. This study aimed to investigate the effect of bean matrices varying in structure, content and distribution of DF fractions on lipid digestion kinetics in vitro. Methods Structurally different bean matrices obtained by several processing techniques (i.e., hydrothermal, high pressure and mechanical treatments) as well isolated DF fractions were investigated. b-glucan was used as comparison. The viscosity, particle size and water and oil-binding ability of bean matrices were determined. We used dialysis, under duodenal conditions and HPLC analysis to determine BA-binding capacity. A standardized multistage static in vitro digestion protocol was used to assess the effect of bean matrices on the lipolysis rate of extrinsic lipids. Results Beans matrices reduced the extent and rate of digestion of corn oil compared to blank, with the water-soluble DF showing the largest reduction. Hydrothermal-treated beans and bean matrices with larger particle size showed the lowest capacity to retain BA and consequently were less effective at reducing the extent of lipolysis. The lower lipolysis rate observed in specific samples was related to their higher BA-binding. Conclusions Different processing variables generated bean microstructures with different potential to modulate lipid digestion. Overall, processing decreased the ability of bean matrices to delay lipolysis. Isolated bean DF has the potential to control lipolysis depending on DF distribution and BA-binding ability. However, none of the bean matrices reached the levels observed with b-glucan. Funding Sources US Dry Bean Council and Hatch Program (NIFA), USDA.

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