scholarly journals The Effect of the Food Matrix on the In Vitro Bio‐Accessibility and IgE Reactivity of Peanut Allergens

2020 ◽  
Vol 64 (14) ◽  
pp. 1901093
Author(s):  
Huan Rao ◽  
Ivona Baricevic ◽  
Hervé Bernard ◽  
Frances Smith ◽  
Rebekah Sayers ◽  
...  
Keyword(s):  
Food Matrix ◽  
Ige Reactivity ◽  
Peanut Allergens

scholarly journals Tyrosol-Enriched Tomatoes by Diffusion across the Fruit Peel from a Chitosan Coating: A Proposal of Functional Food

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 335
Author(s):  
Silvia Tampucci ◽  
Antonella Castagna ◽  
Daniela Monti ◽  
Clementina Manera ◽  
Giuseppe Saccomanni ◽  
...  
Keyword(s):  
Tomato Fruit ◽  
Storage Period ◽  
Food Matrix ◽  
Fruit Peel ◽  
Fresh Food ◽  
In Vitro Permeation ◽  
Active Transfer

Chitosan is receiving increasing attention from the food industry for being a biodegradable, non-toxic, antimicrobial biopolymer able to extend the shelf life of, and preserve the quality of, fresh food. However, few studies have investigated the ability of chitosan-based coatings to allow the diffusion of bioactive compounds into the food matrix to improve its nutraceutical quality. This research is aimed at testing whether a hydrophilic molecule (tyrosol) could diffuse from the chitosan-tyrosol coating and cross the tomato peel. To this end, in vitro permeation tests using excised tomato peel and an in vivo application of chitosan-tyrosol coating on tomato fruit, followed by tyrosol quantification in intact fruit, peel and flesh during a seven-day storage at room temperature, were performed. Both approaches demonstrated the ability of tyrosol to permeate across the fruit peel. Along with a decreased tyrosol content in the peel, its concentration within the flesh was increased, indicating an active transfer of tyrosol into this tissue. This finding, together with the maintenance of constant tyrosol levels during the seven-day storage period, is very promising for the use of chitosan formulations to produce functional tomato fruit.

scholarly journals Antimicrobial Activity and Chemical Characterization of a Non-Polar Extract of Saffron Stamens in Food Matrix

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 703
Author(s):  
Severino Zara ◽  
Giacomo L. Petretto ◽  
Alberto Mannu ◽  
Giacomo Zara ◽  
Marilena Budroni ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Fatty Acid Content ◽  
Chemical Characterization ◽  
Antimicrobial Activities ◽  
Added Value ◽  
Gas Chromatography Mass Spectrometry ◽  
Food Matrix ◽  
Bacterial Strains ◽  
By Products

The production of saffron spice generates large quantities of plant by-products: over 90% of the plant material collected is discarded, and a consideration fraction of this waste is plant stamens. This work investigated the chemical composition and the antimicrobial activities of the non-polar fraction extracted from four different saffron flower stamens. The chemical composition of ethereal extracts of the saffron stamens was qualitatively assessed by means of gas–chromatography-mass spectrometry (GC-MS) and nuclear magnetic resonance (NMR) analyses. These analyses revealed ethereal extracts to possess a high polyunsaturated fatty acid content. In vitro antibacterial activity of stamen extracts showed no large differences between Gram-positive and Gram-negative bacteria in terms of minimal inhibitory concentration (MIC). In food matrix microbial analysis of the bacterial strains belonging to the main foodborne pathogen species, including Staphylococcus aureus DSM 20231, Escherichia coli DSM 30083, and Listeria monocytogenes DSM 20600, using low-fat UHT milk, revealed a statistically significant reduction in the number of cells (particularly for E. coli and S. aureus with a complete elimination of the population of the two target bacteria following incubation in diethyl ether extracts of saffron stamen (DES) at high concentrations tested, both at 37 °C and 6 °C (for 48 h and 7 days, respectively). A synergic effect was observed when the pathogens were incubated at 6 °C with DES. This work shows these by-products to be excellent sources of bioactive compounds, which could be exploited in high-added-value products, such as food, cosmetics, and drugs.

Effect of protein composition of a model dairy matrix containing various levels of beta-casein on the structure and anti-inflammatory activity of in vitro digestates

2019 ◽  
Vol 10 (4) ◽  
pp. 1870-1879
Author(s):  
N. Rafiee Tari ◽  
E. Arranz ◽  
M. Corredig
Keyword(s):  
Protein Composition ◽  
Inflammatory Activity ◽  
Food Matrix ◽  
Beta Casein ◽  
Anti Inflammatory ◽  
Biological Functionality

An increasing body of evidence demonstrates that differences in protein composition in the food matrix can significantly affect its biological functionality.

scholarly journals In vitro digestion of meat- and cereal-based food matrix enriched with grape extracts: How are polyphenol composition, bioaccessibility and antioxidant activity affected?

2019 ◽  
Vol 284 ◽  
pp. 28-44 ◽  
Author(s):  
Mirjana B. Pešić ◽  
Danijel D. Milinčić ◽  
Aleksandar Ž. Kostić ◽  
Nemanja S. Stanisavljević ◽  
Goran N. Vukotić ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
In Vitro Digestion ◽  
Food Matrix

scholarly journals Food (Matrix) Effects on Bioaccessibility and Intestinal Permeability of Major Olive Antioxidants

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1831
Author(s):  
Dubravka Vitali Čepo ◽  
Kristina Radić ◽  
Petra Turčić ◽  
Dora Anić ◽  
Barbara Komar ◽  
...  
Keyword(s):  
Functional Foods ◽  
Matrix Effects ◽  
Cell Monolayer ◽  
In Vitro Digestibility ◽  
Direct Effects ◽  
Olive Pomace ◽  
Food Matrix ◽  
Food Effects ◽  
Health Promoting

Background: olive pomace extract (OPE) is a rich source of health promoting polyphenols (hydroxytyrosol (HTS) and tyrosol (TS)) and can be used as a nutraceutical ingredient of dietary supplements and functional foods. Its adequate bioavailability is a prerequisite for excreting biological activity and can be significantly and specifically affected by different food matrices. Methods: in order to investigate food effects on polyphenol bioaccessibility, OPE was co-digested with different foods according to internationally harmonized in vitro digestibility method. Impact of particular nutrients on HTS and TS permeability was assessed on Caco-2 cell monolayer. Results: HTS and TS bioaccessibility and transepithelial permeability can be significantly affected by foods (nutrients), especially by casein and certain types of dietary fiber. Those effects are polyphenol-and nutrient-specific and are achieved either through complexation in gastrointestinal lumen and/or through direct effects of nutrients on intestinal monolayer. Conclusions: obtained results emphasize the significance and complexity of polyphenol interactions within the food matrix and the necessity of individual investigational approaches with respect to particular food/nutrient and interacting phenolic compounds.

In Vitro Cross-Reactivity of Peanut Allergens with Other Legumes

2006 ◽  
Vol 117 (2) ◽  
pp. S39 ◽  
Author(s):  
R.S. Bonds ◽  
S.J. Maleki ◽  
J. McBride ◽  
H. Cheng
Keyword(s):  
Cross Reactivity ◽  
Peanut Allergens

scholarly journals Characterization of Processing Influences on In Vitro Bioaccessibility of Carotenoids and Chlorophylls from Six Spinach Genotypes

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 755-755
Author(s):  
Micaela Hayes ◽  
Marti Pottorff ◽  
Colin Kay ◽  
Mary Ann Lila ◽  
Massimo Iorizzo ◽  
...  
Keyword(s):  
Critical Factor ◽  
In Vitro Digestion ◽  
Food Matrix ◽  
Funding Sources ◽  
Food And Agriculture ◽  
Three Phase ◽  
In Vitro Bioaccessibility ◽  
Bioactive Content ◽  
Oral Processing

Abstract Objectives Spinach is a rich source of bioactives including carotenoids and chlorophylls. Ultimate delivery, or bioavailability, of these bioactives to consumers varies depending on pre-/post-harvest factors that impact the food matrix. The interaction between food processing, oral processing (mastication), and spinach genotype have not been explored. Insights into these factors hold the potential to identify interaction effects between genotype and processing (GxP). Methods Six genotypes of spinach selected based on previous bioaccessibility screening were greenhouse grown in Salisbury, NC (Fall 2019), harvested, and stored fresh at 4C (24 hr) or at −80C after processing by blanching (2 min, 100C), thermal sterilization (121C for 15 min), or juicing. All genotypes were subjected to all processing methods, and a portion of each sample was subjected to simulated mastication while another was homogenized (30 sec) into a puree. All samples were subjected to a three-phase in vitro digestion to assess the transfer of carotenoids and chlorophyll derivatives from the food matrix to the aqueous micellar fraction (bioaccessibility). Results Processing method, genotype, and GxP had a significant influence on total bioactive content (P < 0.01), relative bioaccessibility (P < 0.01), and bioaccessible content (P < 0.01). Average bioactive content decreased in the order of juiced (26.2–36.9 μmol/g), blanched (23.3–30.0 μmol/g), thermally sterilized (22.5–27.3 μmol/g), and fresh spinach (18.6–25.0 μmol/g). Bioaccessible content decreased from juiced (6.8–9.8 μmol/g), to fresh (4.0–6.9 μmol/g) and blanched (4.6–5.6 μmol/g), and then thermally sterilized (2.4–3.3 μmol/g). Bioaccessible content from masticated samples was similar for thermally sterilized (0.9–1.5 μmol/g) and fresh samples (0.7–1.3 μmol/g). Conclusions Results indicate that heat treatment preserves bioactives in these six spinach genotypes and may modestly decrease their bioaccessibility. Influence of mastication on bioaccessible content of bioactives supports the notion that oral processing is a critical factor impacting ultimate bioaccessibility from vegetables. Together, these results provide valuable information for optimization of bioactive delivery. Funding Sources Foundation for Food and Agriculture Research.

scholarly journals The pattern of peptides released from dairy and egg proteins is highly dependent on the simulated digestion scenario

2020 ◽  
Vol 11 (6) ◽  
pp. 5240-5256 ◽  
Author(s):  
Amelia Torcello-Gómez ◽  
Didier Dupont ◽  
Julien Jardin ◽  
Valérie Briard-Bion ◽  
Amélie Deglaire ◽  
...  
Keyword(s):  
Food Matrix ◽  
Simulated Digestion ◽  
The Matrix

Dairy and egg proteins either isolated or within the food matrix were subjected to different static in vitro digestion models (infant, fed and fasted adult). Proteolysis differed across models and regarding the effect of the matrix/processing.

Influence of type of dairy matrix micro- and macrostructure on in vitro lipid digestion

2020 ◽  
Vol 11 (6) ◽  
pp. 4960-4972 ◽  
Author(s):  
J. M. Schmidt ◽  
L. Kjølbæk ◽  
K. J. Jensen ◽  
E. Rouy ◽  
H. C. Bertram ◽  
...  
Keyword(s):  
Human Health ◽  
Food Matrix ◽  
Lipid Digestion ◽  
Digestion Kinetics ◽  
Uptake Of Nutrients

Recent research indicates that the food matrix can influence digestion kinetics and uptake of nutrients, thus affecting human health.

Engineering, Characterization and in vitro Efficacy of the Major Peanut Allergens for Use in Immunotherapy

2001 ◽  
Vol 124 (1-3) ◽  
pp. 70-72 ◽  
Author(s):  
Gary A. Bannon ◽  
Gael Cockrell ◽  
Cathie Connaughton ◽  
C. Michael West ◽  
Ricki Helm ◽  
...  
Keyword(s):  
Peanut Allergens
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