Banana flour phenolics inhibit trans-epithelial glucose transport from wheat cakes in a coupled in vitro digestion/Caco-2 cell intestinal model

2019 ◽  
Vol 10 (10) ◽  
pp. 6300-6311 ◽  
Author(s):  
Joana Pico ◽  
Sydney Corbin ◽  
Mario G. Ferruzzi ◽  
Mario M. Martinez
Keyword(s):  
Glucose Transport ◽  
Wheat Flour ◽  
In Vitro Digestion ◽  
Processing Conditions ◽  
Transport Inhibition ◽  
Banana Flour

A 10% replacement of wheat flour with banana flour subjected to different processing conditions resulted in from 45.0 to 54.5% higher glucose transport inhibition.

IN VITRO EVALUATION OF PROCESSING CONDITIONS FOR THERMOAMMONIATION OF CORN STOVER

1979 ◽  
Vol 59 (4) ◽  
pp. 813-816 ◽  
Author(s):  
U. I. OJI ◽  
D. N. MOWAT ◽  
J. E. WINCH
Keyword(s):  
Moisture Content ◽  
Ambient Temperature ◽  
Corn Stover ◽  
Elevated Temperatures ◽  
In Vitro Digestion ◽  
Processing Conditions ◽  
In Vitro Evaluation ◽  
Optimum Processing

Thermoammoniation of corn stover increased rate and extent of in vitro digestion over ammoniation at ambient temperature. Increasing moisture content up to at least 60% improved response to ammoniation. Processing at elevated temperatures did not reduce the amount of NH3 required. Optimum processing conditions appear to be 3 to 4% NH3, 60% H2O and 90 °C for 6 to 12 h.

scholarly journals The extraction of antioxidative compounds from rusks enriched with millet flour (Panicum miliaceum L.)

2018 ◽  
Vol 83 (6) ◽  
pp. 723-732 ◽  
Author(s):  
Dajana Poleksic ◽  
Milica Pavlicevic ◽  
Jelena Rakovic-Simic ◽  
Vladislav Rac ◽  
Biljana Vucelic-Radovic ◽  
...  
Keyword(s):  
Solvent Extraction ◽  
Phenolic Compounds ◽  
Formic Acid ◽  
Wheat Flour ◽  
Total Content ◽  
In Vitro Digestion ◽  
Dry Mass ◽  
Antioxidative Capacity ◽  
Panicum Miliaceum

Two different ways of extracting antioxidative compounds (including soluble polyphenols) from rusks made from wheat flour with added millet (Panicum miliaceum L.) were compared, i.e., solvent extraction and in vitro digestion. Wheat flour was replaced by millet flour in amounts of 10, 20 or 30 wt. % (per dry mass). Solvent extraction was realized using a mixture of ethanol and water in different percentages, with or without the addition of formic acid. The total content of phenolic compounds (TPC) was determined using Folin? ?Ciocalteu reagent, while the antioxidative capacity was measured by the DPPH (2,2-diphenyl-1-picrylhydrazyl) assay. The efficiency of solvent extraction was enhanced by the addition of formic acid. The addition of millet flour in amounts up to 20 % enhanced the antioxidative properties. It was shown that in vitro digestion was more efficient in the extraction of antioxidative compounds, in comparison with solvent extraction.

scholarly journals Pigeon (Columba L.) meat iron solubility and availability for absorption in rats

1986 ◽  
Vol 55 (2) ◽  
pp. 409-418 ◽  
Author(s):  
G. O. Latunde-Dada ◽  
R. J. Neale
Keyword(s):  
Protein Content ◽  
Gel Filtration ◽  
In Vitro Digestion ◽  
Breast Muscle ◽  
Relative Distribution ◽  
Processing Conditions ◽  
Soluble Extract ◽  
Iron Solubility ◽  
Digestion Procedure

1. The distribution of iron in 59Fe-labelled pigeon (Columba L.) leg and breast muscle and liver were determined by gel filtration. While the insoluble Fe was between 14 and 25% of the total Fe from the tissues, the haem-Fe represented 79.1% (breast) to 45% (liver) of the total Fe and ferritin was between 5.5% (breast) and 26.5% (liver) of the total Fe.2. The tissue haem-Fe concentration was found to be lower than that determined by gel filtration using the method of Schricker et al. (1982) for non-haem-Fe and obtaining haem-Fe by difference.3. A simulated in vitro digestion procedure showed significantly (P < 0.01) reduced 59Fe solubility from 59Fe-labelled pigeon meat after cooking at 90° for 30 min.4. 59Fe absorption from whole pigeon meat and soluble extract was significantly reduced by cooking when given to Fe-replete rats. Cooking liver, however, slightly improved 59Fe absorption in Fe-replete rats.5.59Fe absorption from the separated pigeon-meat fractions (haemoproteins, ferritin and haemosiderin) was variable but considerably lower than that from whole meat.6. The relative distribution of Fe compounds in meat, the processing conditions they are subjected to and the protein content and composition may all influence the absorption of meat-Fe to some degree.

scholarly journals Effects of Glycated Glutenin Heat-Processing Conditions on Its Digestibility and Induced Inflammation Levels in Cells

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1365
Author(s):  
Yaya Wang ◽  
Lu Dong ◽  
Yan Zhang ◽  
Junping Wang ◽  
Jin Wang ◽  
...  
Keyword(s):  
Inflammatory Response ◽  
Reaction System ◽  
In Vitro Digestion ◽  
Temperature Treatment ◽  
Heat Processing ◽  
Processing Conditions ◽  
Mass Ratio ◽  
Glycation End Products

Protein is one of the three major macronutrients and is essential for health. The reaction of α-dicarbonyl compounds (α-DCs) with glutenin during heat processing can modify its structure, thereby reducing its digestibility. Furthermore, advanced glycation end products (AGEs) formed by the Maillard reaction are associated with long-term diabetes-related complications. In this study, we established a heat processing reaction system for α-DCs and glutenin by simulating common food processing conditions. An in vitro digestion model was used to study the digestibility of glycated glutenin; whereupon the effects of the digestion products on macrophage inflammatory response were further investigated. It was found that reaction conditions, including temperature, treatment duration, pH, and reactant mass ratio, can significantly affect the digestibility of glycation glutenin, in which the mass ratio of reactants has the most significant influence. We demonstrated that when the mass ratio of glutenin to methylglyoxal (MGO) was 1:3, the level of inflammation induced by glycated glutenin was the highest. The mass ratio of reactants significantly affects the digestibility of glycation glutenin and the level of macrophage-induced inflammatory response. This suggests that it is possible to protect the nutritional value of protein and improve food safety by controlling the heat processing conditions of wheat products.

scholarly journals Concord and Niagara Grape Juice and Their Phenolics Modify Intestinal Glucose Transport in a Coupled in Vitro Digestion/Caco-2 Human Intestinal Model

Nutrients ◽  
2016 ◽  
Vol 8 (7) ◽  
pp. 414 ◽  
Author(s):  
Sydney Moser ◽  
Jongbin Lim ◽  
Mohammad Chegeni ◽  
JoLynne Wightman ◽  
Bruce Hamaker ◽  
...  
Keyword(s):  
Glucose Transport ◽  
Grape Juice ◽  
In Vitro Digestion

scholarly journals The Effect of Bread Fortification with Whole Green Banana Flour on Its Physicochemical, Nutritional and In Vitro Digestibility

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 152 ◽  
Author(s):  
Amir Amini Khoozani ◽  
Biniam Kebede ◽  
John Birch ◽  
Alaa El-Din Ahmed Bekhit
Keyword(s):  
Nutritional Value ◽  
Freeze Drying ◽  
In Vitro Digestibility ◽  
Processing Conditions ◽  
Bread Making ◽  
Oven Drying ◽  
Banana Flour ◽  
Bread Production ◽  
Green Banana

The use of Whole Green Banana Flour (WGBF) in bread production may be a strategy to improve the nutritional profile of bread, but the extent of improvement may depend on the processing conditions of the flour. Therefore, WGBF was produced using two methods (freeze-drying and air-oven drying) and was used in bread-making. This study investigated the effect of flour type—FDF (WGBF produced by freeze-drying) and ODF (prepared by air-oven drying at 50 °C)—at fortification levels of 0% (control), 10%, 20%, and 30% on the fortified bread. A significant decrease in energy caloric value and an increase in moisture and fibre at >20% fortification level (p < 0.05) was noted. The ODF bread samples had a higher browning index compared to the control and the FDF samples. Addition of WGBF improved macro minerals (Mg, Ca, Na, K, and P) with a no significant change in micro minerals (Fe, Zn, and Mn). The use of FDF in bread resulted in a marked increase in resistant and slow digestible starch levels in F30 compared to ODF samples and their comparable fortification levels. The digestibility of the bread samples showed that WGBF can be used as an alternative functional ingredient to prepare bread with better nutritional value.

Modifications of Wheat Flour Proteins during in Vitro Digestion of Bread Dough, Crumb, and Crust:  An Electrophoretic and Immunological Study

2001 ◽  
Vol 49 (5) ◽  
pp. 2254-2261 ◽  
Author(s):  
Gabriella Pasini ◽  
Barbara Simonato ◽  
Matteo Giannattasio ◽  
Angelo D. B. Peruffo ◽  
Andrea Curioni
Keyword(s):  
Wheat Flour ◽  
In Vitro Digestion ◽  
Immunological Study ◽  
Bread Dough
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