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...

scholarly journals In Vivo and In Vitro Starch Digestibility of Fresh Pasta Produced Using Semolina-Based or Wholemeal Semolina-Based Liquid Sourdough

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2507
Author(s):  
Simonetta Fois ◽  
Piero Pasqualino Piu ◽  
Manuela Sanna ◽  
Tonina Roggio ◽  
Pasquale Catzeddu
Keyword(s):  
Glycemic Load ◽  
Health Benefits ◽  
Starch Digestibility ◽  
Glycemic Response ◽  
In Vitro Starch Digestibility ◽  
Food Matrices ◽  
Fresh Pasta

The use of wholemeal flour and sourdough fermentation in different food matrices has received considerable attention in recent years due to its resulting health benefits. In this study, a semolina-based and a wholemeal semolina-based sourdough were prepared and added to the formulation of gnocchetti-type fresh pasta. Four types of gnocchetti were made, using semolina plus semolina-based sourdough (SS), semolina plus wholemeal semolina-based sourdough (SWS), semolina alone (S), and semolina plus wholemeal semolina (WS). The latter two were used as controls. The digestibility of starch was studied both in vitro and in vivo, and the glycemic response (GR) and glycemic load (GL) were determined. Starch digestibility, both in vivo and in vitro, was higher in wholemeal semolina than semolina pasta and the resulting GR values (mg dL−1 min−1) were also higher (2209 and 2277 for WS and SWS; 1584 and 1553 for S and SS, respectively). The use of sourdough significantly reduced the rapidly digestible starch (RDS) content and increased the inaccessible digestible starch (IDS) content. The addition of sourdough to the formulation had no effect on the GR values, but led to a reduction of the GL of the pasta. These are the first data on the GR and GL of fresh pasta made with sourdough.

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 Bioaccessibility and Bioavailability of a Marine-Derived Multimineral, Aquamin-Magnesium

Nutrients ◽  
2018 ◽  
Vol 10 (7) ◽  
pp. 912 ◽  
Author(s):  
Valeria Felice ◽  
Denise O’Gorman ◽  
Nora O’Brien ◽  
Niall Hyland
Keyword(s):  
Cell Model ◽  
In Vitro Digestion ◽  
Atomic Absorption Spectrophotometry ◽  
Trace Minerals ◽  
Magnesium Concentration ◽  
Gastrointestinal Digestion ◽  
Digestion Method ◽  
Biochemical Pathways ◽  
In Vitro Bioaccessibility

Introduction: Magnesium is an essential mineral involved in a range of key biochemical pathways. Several magnesium supplements are present on the market and their degree of bioavailability differs depending on the form of magnesium salt used. Aquamin-Mg is a natural source of magnesium, containing 72 additional trace minerals derived from the clean waters off the Irish coast. However, the in vitro bioaccessibility and bioavailability of Aquamin-Mg in comparison with other supplement sources of magnesium has yet to be tested. Method: Aquamin-Mg, magnesium chloride (MgCl2) and magnesium oxide (MgO) were subjected to gastrointestinal digestion according to the harmonized INFOGEST in vitro digestion method and in vitro bioavailability tested using the Caco-2 cell model. Magnesium concentration was measured by atomic absorption spectrophotometry (AAS). Results: Magnesium recovery from both Aquamin-Mg and MgCl2 was greater than for MgO. Magnesium from all three sources was transported across the epithelial monolayer with Aquamin-Mg displaying a comparable profile to the more bioavailable MgCl2. Conclusions: Our data support that magnesium derived from a marine-derived multimineral product is bioavailable to a significantly greater degree than MgO and displays a similar profile to the more bioavailable MgCl2 and may offer additional health benefits given its multimineral profile.

scholarly journals Effect of Traditional Cooking and In Vitro Gastrointestinal Digestion of the Ten Most Consumed Beans from the Fabaceae Family in Thailand on Their Phytochemicals, Antioxidant and Anti-Diabetic Potentials

Plants ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 67
Author(s):  
Duangjai Tungmunnithum ◽  
Samantha Drouet ◽  
Jose Manuel Lorenzo ◽  
Christophe Hano
Keyword(s):  
Glucose Uptake ◽  
In Vitro Digestion ◽  
Specific Class ◽  
Gastrointestinal Digestion ◽  
In Vitro Gastrointestinal Digestion ◽  
Glycation End Products ◽  
Phytochemical Profile ◽  
Time And Being ◽  
The Impact

The edible beans in Fabaceae have been used for foods and medicines since the ancient time, and being used more and more. It is also appeared as a major ingredient in dairy cooking menu in many regions including Thailand, a rich biodiversity country. Many studies reported on health benefits of their flavonoids, but there is no report on the effect of cooking on phytochemical profile and pharmacological potentials. Thus, this present study aims to complete this knowledge, with the 10 most consumed Fabaceae beans in Thailand, by determining the impact of traditional cooking and gastrointestinal digestion on their phytochemicals, their antioxidant and anti-diabetic activities using different in vitro and in cellulo yeast models. The results showed that Vigna unguiculata subsp. sesquipedalis were the richest source of phytochemicals, whereas the population of V. mungo, Phaseolus vulgaris, V. angularis, and V. unguiculata subsp. sesquipedalis were richest in monomeric anthocyanin contents (MAC). Furthermore, the results clearly demonstrated the impact of the plant matrix effect on the preservation of a specific class of phytochemicals. In particular, after cooking and in vitro digestion, total flavonoid contents (TFC) in Glycine max extract was higher than in the uncooked sample. This study is the first report on the influence of cooking and in vitro gastrointestinal digestion on the inhibition capacity toward advanced glycation end products (AGEs). All samples showed a significant capacity to stimulate glucose uptake in yeast model, and V. angularis showed the highest capacity. Interestingly, the increase in glucose uptake after in vitro digestion was higher than in uncooked samples for both P. vulgaris and G. max samples. The current study is the first attempt to investigate at the effects of both processes not only on the natural bioactive compounds but also on antioxidant and anti-diabetic activities of Thailand’s 10 most consumed beans that can be applied for agro-industrial and phytopharmaceutical sectors.

scholarly journals Effect of In Vitro Digestion on the Antioxidant Compounds and Antioxidant Capacity of 12 Plum (Spondias purpurea L.) Ecotypes

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 1995
Author(s):  
Xochitl Cruz Sollano-Mendieta ◽  
Ofelia Gabriela Meza-Márquez ◽  
Guillermo Osorio-Revilla ◽  
Darío Iker Téllez-Medina
Keyword(s):  
Ascorbic Acid ◽  
Antioxidant Capacity ◽  
Digestive System ◽  
Total Content ◽  
In Vitro Digestion ◽  
Antioxidant Compounds ◽  
Gastrointestinal Digestion ◽  
Intestinal Digestion ◽  
Spondias Purpurea

Spondias purpurea L. plum is a source of antioxidant compounds. Nevertheless, once they are consumed and go through the digestive system, these compounds may undergo changes that modify their bioaccessibility. This study aimed to evaluate the effect of in vitro gastrointestinal digestion on the total content of carotenoids (TCC), ascorbic acid (AA), phenolic compounds (TPC), flavonoids (TFC), anthocyanins (TAC), and antioxidant capacity (ABTS, DPPH) of 12 plum Spondias purpurea L. ecotypes. The plum samples were subjected to the InfoGest in vitro digestion model. TCC, AA, TPC, TFC, TAC, ABTS, and DPPH were significantly different (p ≤ 0.05) in each in vitro digestion stage. The gastric stage released the highest content of AA (64.04–78.66%) and TAC (128.45–280.50%), whereas the intestinal stage released the highest content of TCC (11.31–34.20%), TPC (68.61–95.36%), and TFC (72.76–95.57%). Carotenoids were not identified in the gastric stage whilst anthocyanins were lost at the end of the intestinal digestion. At the gastric stage, AA presented a positive and high correlation with ABTS (r: 0.83) and DPPH (r: 0.84), while, in the intestinal stage, TPC and TFC presented positive and high correlation with ABTS (r ≥ 0.8) and DPPH (r ≥ 0.8), respectively.

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.

Evaluation of the stability of tyrosol esters during in vitro gastrointestinal digestion

2018 ◽  
Vol 9 (7) ◽  
pp. 3610-3616 ◽  
Author(s):  
Fa-Wen Yin ◽  
Xiao-Pei Hu ◽  
Da-Yong Zhou ◽  
Xiao-Chi Ma ◽  
Xiang-Ge Tian ◽  
...  
Keyword(s):  
Food Additives ◽  
Tea Polyphenols ◽  
Protective Effects ◽  
Tea Polyphenol ◽  
Gastrointestinal Digestion ◽  
In Vitro Gastrointestinal Digestion ◽  
Food Matrices ◽  
The Stability ◽  
Toxic Food

Lipophenols such as tea polyphenol palmitate derivatives (palmitoyl esters of tea polyphenols) have been classified as non-toxic food additives due to their better protective effects on lipidic food matrices from oxidation, but their digestion and absorption have remained unexplored.

Effects of in vitro digestion–fermentation over global antioxidant response and short chain fatty acid production of beet waste extracts in Ca(ii)–alginate beads

2020 ◽  
Vol 11 (12) ◽  
pp. 10645-10654
Author(s):  
Tatiana Rocio Aguirre-Calvo ◽  
Silvia Molino ◽  
Mercedes Perullini ◽  
José Ángel Rufián-Henares ◽  
Patricio R. Santagapita
Keyword(s):  
Fatty Acid ◽  
Short Chain Fatty Acid ◽  
In Vitro Digestion ◽  
Antioxidant Response ◽  
Alginate Beads ◽  
Chain Fatty Acid ◽  
Total Phenols ◽  
Gastrointestinal Digestion ◽  
Fatty Acid Production

The effect of in vitro gastrointestinal digestion–fermentation was analyzed on antioxidant capacity, total phenols and production of SCFAs from biocompounds derived from beet waste encapsulated in different formulations of Ca(ii)–alginate beads.

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