Impact of a yogurt matrix and cell microencapsulation on the survival of Lactobacillus reuteri in three in vitro gastric digestion procedures

2015 ◽  
Vol 6 (5) ◽  
pp. 753-763 ◽  
Author(s):  
C.P. Champagne ◽  
Y. Raymond ◽  
N. Guertin ◽  
C.J. Martoni ◽  
M.L. Jones ◽  
...  
Keyword(s):  
Lactobacillus Reuteri ◽  
Food Matrix ◽  
Food Ingredient ◽  
Food Ingredients ◽  
Cell Microencapsulation ◽  
In Vitro Systems ◽  
The Stability ◽  
States Pharmacopeia ◽  
Comparison Data

The goal of this study was to assess the interaction between microencapsulation and a yogurt food matrix on the survival of Lactobacillus reuteri NCIMB 30242 in four different in vitro systems that simulate a gastric environment. The four systems were: United States Pharmacopeia (USP) solutions, a static two-step (STS) procedure which included simulated food ingredients, a constantly dynamic digestion procedure (IViDiS), as well a multi-step dynamic digestion scheme (S’IViDiS). The pH profiles of the various procedures varied between systems with acidity levels being: USP > STS > IViDiS = S’IVIDiS. Addition of a food matrix increased the pH in all systems except for the USP methodology. Microencapsulation in alginate-based gels was effective in protecting the cells in model solutions when no food ingredients were present. The stability of the probiotic culture in the in vitro gastric environments was enhanced when (1) yoghurt or simulated food ingredient were present in the medium in sufficient quantity, (2) pH was higher. The procedure-comparison data of this study will be helpful in interpreting the literature with respect to viable counts of probiotics obtained from different static or dynamic in vitro gastric systems.

scholarly journals Study on a Fermented Whole Wheat: Phenolic Content, Activity on PTP1B Enzyme and In Vitro Prebiotic Properties

Molecules ◽  
2019 ◽  
Vol 24 (6) ◽  
pp. 1120 ◽  
Author(s):  
Diletta Balli ◽  
Maria Bellumori ◽  
Paolo Paoli ◽  
Giuseppe Pieraccini ◽  
Monica Di Paola ◽  
...  
Keyword(s):  
Lactobacillus Reuteri ◽  
Tyrosine Phosphatase ◽  
Bacterial Species ◽  
Food Ingredient ◽  
Microbial Composition ◽  
Acidic Hydrolysis ◽  
Inhibitory Power ◽  
Methyl Ferulate ◽  
First Time

Fermented cereals, staple foods in Asia and Africa, are recently receiving a growing interest in Western countries. The object of this work is the characterization of a fermented wheat used as a food ingredient and dietary supplement. To this aim, the phenolic composition, the activity on protein tyrosine phosphatase 1B (PTP1B), an enzyme overexpressed in type-II diabetes, the in vitro prebiotic properties on Lactobacillus reuteri and the microbial composition were investigated. Basic and acidic hydrolysis were tested for an exhaustive recovery of bound phenols: the acidic hydrolysis gave best yields. Methyl ferulate and neocarlinoside were identified for the first time in wheat. The inhibitory power of the extracts of several batches were investigated on PTP1B enzyme. The product was not able to inhibit the enzyme, otherwise, for the first time, a complete inhibition was observed for schaftoside, a major C-flavonoid of wheat. The microbial composition was assessed identifying Lactobacillus, Enterococcus, and Pediococcus as the main bacterial species. The fermented wheat was a suitable substrate for the grown of L. reuteri, recognized for its health properties in the human gut. The proposed method for phenols is easier compared to those based on strong basic hydrolysis; our results assessed the bound phenols as the major fraction, differently from that suggested by the literature for fermented cereals.

scholarly journals Insights and Perspectives on Emerging Inputs to Weight of Evidence Determinations for Food Safety: Workshop Proceedings

2013 ◽  
Vol 32 (6) ◽  
pp. 405-414 ◽  
Author(s):  
Heidi Bialk ◽  
Craig Llewellyn ◽  
Alison Kretser ◽  
Richard Canady ◽  
Richard Lane ◽  
...  
Keyword(s):  
Food Safety ◽  
In Silico ◽  
High Throughput Screening ◽  
Weight Of Evidence ◽  
Food Ingredient ◽  
Food Ingredients ◽  
Safety Assessments ◽  
Vitro Data ◽  
In Vitro Data

This workshop aimed to elucidate the contribution of computational and emerging in vitro methods to the weight of evidence used by risk assessors in food safety assessments. The following issues were discussed: using in silico and high-throughput screening (HTS) data to confirm the safety of approved food ingredients, applying in silico and HTS data in the process of assessing the safety of a new food ingredient, and utilizing in silico and HTS data in communicating the safety of food ingredients while enhancing the public’s trust in the food supply. Perspectives on integrating computational modeling and HTS assays as well as recommendations for optimizing predictive methods for risk assessment were also provided. Given the need to act quickly or proceed cautiously as new data emerge, this workshop also focused on effectively identifying a path forward in communicating in silico and in vitro data.

scholarly journals The behaviour of thiomolybdates in in vitro systems

1979 ◽  
Vol 41 (2) ◽  
pp. 403-405 ◽  
Author(s):  
K. M. Weber ◽  
D. D. Leaver ◽  
A. G. Wedd
Keyword(s):  
Copper Metabolism ◽  
Hydrogen Ion ◽  
In Vivo Studies ◽  
In Vitro Systems ◽  
The Stability

The stability of potassium tetrathiomolybdate was studied in vitro using solutions with molybdenum, hydrogen ion and phosphate concentrations similar to those normally found in the rumen. Under these conditions K2[MoS4] hydrolysed rapidly and as a result the solution contained [MoS4]2−, [MoOS3]2−, [MoO2S2]2−, [HS]− and H2S in equilibrium. In view of this hydrolysis, in vivo studies of thiomolybdate on copper metabolism of sheep should not exclude the possibility that either sulphide or molybdate is responsible for any observed effect.

scholarly journals Hypoglycemic Effects of Polyphenol Complexes from Bilberry Leaves and Fruits Sorbed on Brown Buckwheat Flour -- Experimental Evaluation and Prospects of Use

2022 ◽  
Author(s):  
Nikita Petrov ◽  
Yulia Sidorova ◽  
Alla Kochetkova ◽  
Vladimir Mazo
Keyword(s):  
Lipid Metabolism ◽  
Carbohydrate Metabolism ◽  
Functional Food ◽  
Food Matrix ◽  
Food Ingredient ◽  
Food Ingredients ◽  
Carbohydrate And Lipid Metabolism ◽  
Lipid Metabolism Disorders ◽  
Buckwheat Flour

The effects of plant polyphenols on carbohydrate and/or lipid metabolism disorders have wide experimental and clinical justification; however, their effects are limited due to low bioavailability. Thus, the development of technological approaches enhancing their effectiveness and stability is relevant.The aim of this work was to evaluatein vivothe effects of polyphenols from bilberry leaves and fruits, sorbed on the brown buckwheat flour, on C57Bl/6c mice with carbohydrate and lipid metabolism disorders. We assessed in vivothe effect of a food matrix (FM1: bilberry leaf polyphenols sorbed on brown buckwheat flour) on C57Bl/6c mice with induced carbohydrate and lipid metabolism disorders. The aim of the second experiment was to evaluate the effectiveness of prolonged prophylactic consumption of another food matrix (FM2: billberry fruit polyphenols, sorbed on brown buckwheat flour) by C57Bl/6c micewith induced carbohydrate and lipid metabolism disorders. Technological approaches were developed and pilot batches of the food matrices FM1 and FM2were obtained. According to the in vivo testing, a significant decrease in the glucose levels and normalization of glucose tolerance and insulin sensitivity were found in animals treated with FM1. When assessing the in vivo effects of FM2, the hypoglycemic effect of bilberry fruit polyphenols in the composition of the matrix was established. The results of these studies can be used to justify the testing of the developed matrices in a clinical setting and using them as functional food ingredients for preventative nutrition in cases of carbohydrate metabolism disorders. Keywords: polyphenols, food matrix, functional food ingredient, carbohydrate metabolism, lipid metabolism

scholarly journals Complex of polyphenols sorbed on buckwheat flour as a functional food ingredient

2018 ◽  
Vol 6 (2) ◽  
pp. 334-341
Author(s):  
Nikita Petrov ◽  
Nikita Petrov ◽  
Yuliya Sidorova ◽  
Yuliya Sidorova ◽  
Varuzhan Sarkisyan ◽  
...  
Keyword(s):  
Functional Food ◽  
Antioxidant Properties ◽  
Dietary Therapy ◽  
Food Matrix ◽  
Solution Ph ◽  
Food Ingredient ◽  
High Biological Activity ◽  
Study Objective ◽  
Food Ingredients ◽  
Buckwheat Flour

An innovative approach to creating a new generation of specialised foods for dietary therapy of type 2 diabetes can involve planned adding of plant polyphenols to their formulafions. The marked antioxidant properties of polyphenols largely determine their potential antidiabetic effects. However, the use of food polyphenols for prophylactic purposes is limited by their low bioavailability, which makes it expedient to search for technological approaches aimed at obtaining polyphenolic matrices with high biological activity, increased digestibility, and stability. This study objective was to purposely extract and concentrate the polyphenols by sorbing them from an aqueous solution of the bilberry leaf extract (BLE) on buckwheat flour and to assess their storage stability. A number of experiments on optimal parameters selection for sorbing polyphenols from the BLE on buckwheat flour were performed. The parameters included the concentration of the extract solution, the solution/sorbent ratio, the pH of the solution, the temperature and the time of sorption. The sorption on the polyphenol matrix was determined from the difference in their contents in the initial solution of the extract and in the supernatant after centrifugation by the Folin-Ciocalteu method. The effects of exposure to light, temperatures, and humidity on the polyphenol compounds in the dry BLE and in the food matrix contents during storage was analysed by the FTIR spectroscopy. The experiments determined the optimal conditions for the BLE polyphenol sorption on buckwheat flour by incubation of a 2% BLE solution pH = 3.6 with the portion of buckwheat flour at the ratio of 1g/50 cm3 solution for 45 minutes at 25°C. When storing the food matrix, there was no significant degradation of the polyphenolic compounds in the food matrix, which indicates an increase in the stability of the polyphenols sorbed on buckwheat flour. This paper presents the results that are scientifically and practically relevant for the nutritiology experts who devise promising technological approaches to expanding the range of functional food ingredients of the antidiabetic character.

scholarly journals Review on physicochemical, medicinal and nutraceutical properties of poppy seeds: a potential functional food ingredient

2021 ◽  
Vol 11 (10) ◽  
Author(s):  
Aleem Muhammad ◽  
Aqsa Akhtar ◽  
Sadia Aslam ◽  
Rao Sanaullah Khan ◽  
Zaheer Ahmed ◽  
...  
Keyword(s):  
Functional Food ◽  
Fatty Acid Content ◽  
Poppy Seed ◽  
Food Ingredient ◽  
Medicinal Uses ◽  
Food Ingredients ◽  
Polyunsaturated Fatty Acid Content ◽  
Poppy Seeds ◽  
Bioactive Potential

The poppy seed plant (Papaver somniferum L.) is well known for its health benefits. It contains plenty of nutrients including proteins, oil content, dietary fiber, antioxidants, tocopherols and other micronutrients. It is also under exploration considering its in vitro bioactive potential against various health issues such as hypertension, pain and cancer. Poppy is mainly grown for its opium and oil contents; however, poppy seeds are also widely used for cooking purposes. Poppy seeds contain various essential bioactive compounds including alkaloids, flavonoids, phenolic compounds and polyunsaturated fatty acids that can be effectively used as food ingredients in various applications. Poppyseed oil is considered a good quality oil owing to its rich polyunsaturated fatty acid content. Thus, tremendous potential exists in poppy seeds to be used as functional food ingredients and nutraceutical agents in various formulations. Medicinal and functional uses of poppy seed have been discussed, including some aspects of the utilization of the poppy seeds in the food industry. Further research is required to bring out its ingredient potential in food and health supplements. Keywords: Poppy, seed oil, health attributes, industrial uses, medicinal uses

scholarly journals Co-Ingestion of Black Carrot and Strawberry. Effects on Anthocyanin Stability, Bioaccessibility and Uptake

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1595
Author(s):  
Celia Carrillo ◽  
Senem Kamiloglu ◽  
Charlotte Grootaert ◽  
John Van Camp ◽  
Marc Hendrickx
Keyword(s):  
Cell Model ◽  
In Vitro Digestion ◽  
Food Sources ◽  
Food Matrix ◽  
Reciprocal Effect ◽  
Black Carrot ◽  
The Stability ◽  
Real Scenario ◽  
In Vitro Stability

Although the fate of anthocyanins along digestion has been a matter of research over the last decade, their bioaccessibility so far has been mainly assessed for single administered fruits or vegetables, which is far from the real scenario where they are co-ingested in a meal. Accordingly, the aim of this study was to evaluate the effect of simultaneous intake of fruit and vegetable on in vitro stability, bioaccessibility and uptake of anthocyanins. Black carrot and strawberry were used as food sources of anthocyanins. Anthocyanin identification and quantification were performed using HPLC-Qtof/HPLC-UV. Single matrices and mixtures thereof, were submitted to a standardized in vitro digestion procedure. Anthocyanin uptake was evaluated through an intestinal Caco-2 cell model. Our results showed an increased intestinal stability for specific anthocyanins as a consequence of co-digestion. The presence of the strawberry food matrix positively affected the bioaccessibility of the carrot associated cyanidin-based anthocyanins, whereas no reciprocal effect was observed for pelargonidin-based derivatives in the presence of the black carrot food matrix. Anthocyanin transport was maintained after co-administration. Overall, co-ingestion of black carrot and strawberry did not negatively affect the stability, bioaccessibility or uptake of cyanidin-based anthocyanins, although the effect on pelargonidin-based anthocyanins depended on the type of pelargonidin derivative.

scholarly journals Evaluation of Stability and In-Vitro Bioaccessibility of Encapsulated Lutein via Microfluidic Technology

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 80-80
Author(s):  
Yuanhang Yao ◽  
Jiaxing, Jansen Lin ◽  
Mei Hui Liu ◽  
Saif A Khan ◽  
Jung Eun Kim
Keyword(s):  
High Performance ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Staple Food ◽  
Food Ingredients ◽  
C Storage ◽  
Microfluidic Technology ◽  
In Vitro Bioaccessibility ◽  
The Stability

Abstract Objectives Inadequate intake of lutein was relevant to a higher risk of aging-related eye disease. Since lutein cannot be synthesized in body, it should be obtained from the food. However, lutein has been barely incorporated into food because it is prone to degradation and is poor bioaccessible in the gastrointestinal tract. Thus, this present study aimed to encapsulate lutein in staple food using excipient emulsions via a novel microfluidic technique and to assess the stability and bioaccessibility of lutein. Methods A combination of alginate and soy protein isolate was applied as food ingredients for fabricating structured encapsulation purposes and two types of oil (safflower oil (SO) and olive oil (OL)) were selected as a delivery vehicle for lutein. Two customized microfluidic devices (co-flow and combination-flow) were assembled to encapsulate lutein into food structures that mimic noodle, an Asian staple food. The extruded microfluidic noodle was created by the following: co-flow + SO, co-flow + OL, combination-flow + SO and combination-flow + OL. The stability of lutein from the microfluidic noodle was evaluated under 4°C storage for one week. The bioaccessibility of lutein was also investigated via a simulated in-vitro gastrointestinal model and lutein was detected by high-performance liquid chromatography. Results The successful encapsulation of lutein in noodle-like structures via microfluidic techniques was achieved at 86.0 ± 5.8% (mean ± SD). Although lutein's stability experienced a decreasing trend, the retention of lutein maintained above 60% up to one week's storage in all types of microfluidic noodle. However, two types of device did not result in a difference in lutein bioaccessibility (co-flow: 3.1 ± 0.5%, combination-flow: 3.6 ± 0.6%, mean ± SD) and SO and OL also showed no differences in lutein bioaccessibility (SO: 3.4 ± 0.8%, OL: 3.3 ± 0.4%, mean ± SD). Conclusions Lutein is successfully encapsulated in new noodle-like food products using excipient emulsions via a novel microfluidic technology and is relatively stable for up to one week's storage. However, findings from this study suggest that the types of oil and device do not affect the lutein bioaccessibility. Funding Sources National University of Singapore, Cross-Faculty Research Grant; Agency for Science, Technology and Research.

Sign in / Sign up

Export Citation Format

Share Document