Assessment of the bioaccessibility of aflatoxins from various food matrices using an in vitro digestion model, and the efficacy of probiotic bacteria in reducing bioaccessibility

2012 ◽  
Vol 27 (1) ◽  
pp. 21-31 ◽  
Author(s):  
Bulent Kabak ◽  
Fatih Ozbey
Keyword(s):  
In Vitro Digestion ◽  
Probiotic Bacteria ◽  
Food Matrices

Bioaccessibility of Anthocyanins on in vitro Digestion Mmodels: Factors Implicated and Role in Functional Foods Development

2021 ◽  
Vol 28 ◽  
Author(s):  
Gabriel Prado ◽  
Isidora Pierattini ◽  
Guiselle Villarroel ◽  
Fernanda Fuentes ◽  
Alejandra Silva ◽  
...  
Keyword(s):  
Functional Foods ◽  
Raw Materials ◽  
Food Product ◽  
In Vitro Digestion ◽  
Raw Material ◽  
Simulated Digestion ◽  
Prevalence Of Obesity ◽  
Food Matrices

Background: Worldwide, the prevalence of obesity and related non-communicable chronic diseases is high and continues to grow. In that sense, anthocyanins (ANC) have shown beneficial health effects in preventing obesity and metabolic risk factors. Moreover, the demand for functional foods incorporating these compounds has risen significantly in the past years. Thus, there is a need for validations of the functional properties of these formulations; nevertheless, in vivo assays are complex and require a lot of resources. One approach for estimating bioactive compounds' functionality and health benefits is to evaluate their bioaccessibility on a specific food matrix, determined by various factors. This article aims to review different factors influencing the bioaccessibility of ANC evaluated on in vitro digestion models as a functionality parameter, elucidating the effect of chemical composition, raw materials, food matrices, and vehicles for the delivery of ANC. Methods: Study searches were performed using PubMed, Web of Science, Scopus, and Science Direct databases. Results: Different factors influenced bioaccessibility and stability of ANC studied by in vitro digestion which are: i) the raw material used for ANC obtention; ii) food processing; iii) other food components; iv) the extraction method and solvents used; v) the structure of ANC; vi) delivery system (e.g., microencapsulation); vii) pH of the medium; viii) the digestion stage. Conclusion: Simulated digestion systems allow to determine free or encapsulated ANC bioaccessibility in different food matrices, which offers advantages in determining the potential functionality of a food product.

scholarly journals Impact of Acetic Acid on the Survival ofL. plantarumupon Microencapsulation by Coaxial Electrospraying

2017 ◽  
Vol 2017 ◽  
pp. 1-6 ◽  
Author(s):  
Laura G. Gómez-Mascaraque ◽  
Jesús Ambrosio-Martín ◽  
Rocío Perez-Masiá ◽  
Amparo Lopez-Rubio
Keyword(s):  
Acetic Acid ◽  
Inner Core ◽  
In Vitro Digestion ◽  
Probiotic Bacteria ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Outer Solution ◽  
Protein Particles ◽  
First Time

In this work, coaxial electrospraying was used for the first time to microencapsulate probiotic bacteria, specificallyLactobacillus plantarum, within edible protein particles with the aim of improving their resistance to in vitro digestion. The developed structures, based on an inner core of whey protein concentrate and an outer layer of gelatin, were obtained in the presence of acetic acid in the outer solution as a requirement for the electrospraying of gelatin. Despite the limited contact of the inner suspension and outer solution during electrospraying, the combination of the high voltage used during electrospraying with the presence of acetic acid was found to have a severe impact on the lactobacilli, not only decreasing initial viability but also negatively affecting the survival of the bacteria during storage and their resistance to different stress conditions, including simulated in vitro digestion.

scholarly journals In vitro Digestion of Zingiber officinale Extract and Evaluation of Stability as a First Step to Determine its Bioaccesibility

2018 ◽  
Vol 13 (9) ◽  
pp. 1934578X1801300
Author(s):  
Giannamaria Annunziato ◽  
Claudia Falavigna ◽  
Marco Pieroni ◽  
Andrea Faccini ◽  
Fabrizio Micheli ◽  
...  
Keyword(s):  
Traditional Medicine ◽  
Intestinal Absorption ◽  
Zingiber Officinale ◽  
In Vitro Digestion ◽  
Therapeutic Action ◽  
Pharmacological Activities ◽  
Gastrointestinal Conditions ◽  
Food Matrices ◽  
Definition Of

Zingiber officinale (Ginger) is one of the most spice used worldwide and since antiquity it has been used in traditional medicine to treat different diseases. Although ginger is generally considered safe, there are no more information about the mechanism of its therapeutic action and its nutraceutical value. For these reasons the purpose of this work is to apply in vitro digestion model, as the first step in the study of its bioaccessibility, to understand which is the fate of its bioactive compounds after ingestion. This allow us to characterize which ginger metabolite are stable under gastrointestinal conditions and, thus, available for intestinal absorption. The aim of this study is to provide valuable information to better understand ginger pharmacological activities, paving the way for the definition of suitable dosage and source of food matrices to ensure nutritional efficacy.

Gastric lipase can significantly increase lipolysis and carotenoid bioaccessibility from plant food matrices in the harmonized INFOGEST static in vitro digestion model

2021 ◽  
Author(s):  
Mohammed Iddir ◽  
Juan Felipe Porras Yaruro ◽  
Y. Larondelle ◽  
Torsten Bohn
Keyword(s):  
Health Benefits ◽  
In Vitro Digestion ◽  
Plant Food ◽  
Gastrointestinal Digestion ◽  
Lipophilic Compounds ◽  
Gastric Lipase ◽  
Food Matrices

Gastrointestinal digestion of carotenoids has received much attention, as these lipophilic compounds have been related to several health benefits. Most commonly, static digestion models such as the consensus INFOGEST model...

Cellular barriers in apple tissue regulate polyphenol release under different food processing and in vitro digestion conditions

2019 ◽  
Vol 10 (5) ◽  
pp. 3008-3017 ◽  
Author(s):  
Dongjie Liu ◽  
Patricia Lopez-Sanchez ◽  
Michael J. Gidley
Keyword(s):  
Human Health ◽  
Food Processing ◽  
In Vitro Digestion ◽  
Beneficial Effects ◽  
Apple Tissue ◽  
Food Matrices

Polyphenol released from food matrices is the first stage for their potential beneficial effects on human health.

scholarly journals Iron solubility compared with in vitro digestion–Caco-2 cell culture method for the assessment of iron bioavailability in a processed and unprocessed complementary food for Tanzanian infants (6–12 months)

2006 ◽  
Vol 95 (4) ◽  
pp. 721-726 ◽  
Author(s):  
Ilse Pynaert ◽  
Charlotte Armah ◽  
Susan Fairweather-Tait ◽  
Patrick Kolsteren ◽  
John van Camp ◽  
...  
Keyword(s):  
Cell Culture ◽  
Field Trial ◽  
Culture Method ◽  
In Vitro Digestion ◽  
Iron Bioavailability ◽  
Cell Protein ◽  
Solubility Test ◽  
Significant Difference ◽  
Food Matrices

The Fe solubility test is a commonly used, easy and relatively cheap in vitro tool for predicting Fe bioavailability in food matrices. However, the outcome of a recent field trial comparing the effect on Fe status of Tanzanian infants of processed V. unprocessed complementary foods (CF), with otherwise the same composition, challenged the validity of this test for predicting Fe bioavailability. In the solubility test, significant more soluble Fe was observed in processed compared with unprocessed foods (mean 18·8 (sem 0·21) V. 4·8 (sem 0·23) %; V<0·001). However, in the field trial, no significant difference in Fe status was seen between processed and unprocessed CF groups after 6 months' follow-up. Therefore, twenty-four samples of these CF (twelve processed and twelve unprocessed batches) were analysed in triplicate for Fe availability using an in vitro digestion–Caco-2 cell culture method and results were compared with solubility results. Significantly more soluble Fe was presented to Caco-2 cells in the processed compared with unprocessed samples (mean 11·5 (sem 1·16) V. 8·5 (sem 2·54) % p=0·028), but proportionally less Fe was taken up by the cells (mean 3·0 (sem 0·40)p. 11·7 (sem 2·22) %; p=0·007). As a net result, absolute Fe uptake was lower (not significantly) in processed compared with unprocessed CF (mean 1·3 (sem 0·16) V. 3·4 (sem 0·83) nmol/mg cell protein; p=0·052). These data clearly demonstrate that the Fe solubility test was not a good indicator of Fe bioavailability in these particular food matrices. In contrast, the results of an in vitro Caco-2 model supported the effects observed in vitro.

scholarly journals Almond milk fermented with different potentially probiotic bacteria improves iron uptake by intestinal epithelial (Caco-2) cells

2015 ◽  
Vol 4 (1) ◽  
Author(s):  
Neus Bernat ◽  
Maite Cháfer ◽  
Amparo Chiralt ◽  
Jose Moisés Laparra ◽  
Chelo González-Martínez
Keyword(s):  
Dairy Products ◽  
Iron Uptake ◽  
Cell Model ◽  
In Vitro Digestion ◽  
Enzymatic Activities ◽  
Probiotic Bacteria ◽  
Cow Milk ◽  
Intestinal Epithelial ◽  
Energetic Metabolism

New fermented almond milks were developed, using different potentially probiotic bacteria, in order to meet the current demand for healthy, versatile non-dairy products. An in vitro digestion/Caco-2 cell model was used to evaluate the effect of both non-fermented and fermented almond milks on the mitochondrial enzymatic activities of enterocytes. Moreover, macrophages were challenged with the in-vitro digested samples and the production of pro-inflammatory biomarkers TNF-a and IL-6 was quantified. Enzymatic activities of cell cultures seemed to be stimulated by the exposure to both fermented and non-fermented almond milks. Both biomarkers decreased (p< 0.05) in fermented almond milks with either B. bifidum or B. longum. Results showed that fermented almond products favored the energetic metabolism of enterocytes and had a lower inflammatory response than non-fermented almond milk, suggesting its benefits for the management of allergies/intolerances. Moreover, the fermentation process enhanced the uptake of iron by Caco-2 cells, especially when using L. rhamnosus and either B. bifidum or B. longum as starters, thus improving the product bioactivity. Therefore, new non-dairy fermented products with functional properties were developed, which might be positioned as alternatives to cow-milk products for sensitized groups of population (allergic and/or intolerant to cow milk or anemic population, among others).

Sign in / Sign up

Export Citation Format

Share Document