Effect of heat treatment on the digestion behavior of pea and rice protein dispersions and their blends, studied using the semi-dynamic INFOGEST digestion method

2021 ◽  
Author(s):  
L. Jiménez-Munoz ◽  
A. Brodkorb ◽  
L. G. Gómez-Mascaraque ◽  
M. Corredig
Keyword(s):  
Heat Treatment ◽  
Digestion Method ◽  
Rice Protein ◽  
Protein Dispersion

In the present study, the structuring and breakdown of a 5% protein dispersion prepared with commercial fractions of pea and rice isolates (PPI and RPI, respectively) were monitored by in vitro digestion.

“In vitro” and in Animal Model Studies on a Double Virus- Inactivated Factor VIII Concentrate

1995 ◽  
Vol 74 (03) ◽  
pp. 868-873 ◽  
Author(s):  
Silvana Arrighi ◽  
Roberta Rossi ◽  
Maria Giuseppina Borri ◽  
Vladimir Lesnikov ◽  
Marina Lesnikov ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Animal Model ◽  
Factor Viii ◽  
Hepatitis A ◽  
Hepatitis A Virus ◽  
Virus Inactivation ◽  
Enveloped Viruses ◽  
Model Studies ◽  
Heat Treated

SummaryTo improve the safety of plasma derived factor VIII (FVIII) concentrate, we introduced a final super heat treatment (100° C for 30 min) as additional virus inactivation step applied to a lyophilized, highly purified FVIII concentrate (100 IU/mg of proteins) already virus inactivated using the solvent/detergent (SID) method during the manufacturing process.The efficiency of the super heat treatment was demonstrated in inactivating two non-lipid enveloped viruses (Hepatitis A virus and Poliovirus 1). The loss of FVIII procoagulant activity during the super heat treatment was of about 15%, estimated both by clotting and chromogenic assays. No substantial changes were observed in physical, biochemical and immunological characteristics of the heat treated FVIII concentrate in comparison with those of the FVIII before heat treatment.

scholarly journals Impact of the Simulated Gastric Digestion Methodology on the In Vitro Intestinal Proteolysis and Lipolysis of Emulsion Gels

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 321
Author(s):  
Camila Mella ◽  
Michelle Quilaqueo ◽  
Rommy N. Zúñiga ◽  
Elizabeth Troncoso
Keyword(s):  
Heat Treatment ◽  
Protein Isolate ◽  
Gastric Digestion ◽  
Human Gastrointestinal Tract ◽  
Gel Structure ◽  
Intestinal Digestion ◽  
Food Digestion ◽  
The Impact ◽  
Digestion Methods

The aim of this work was to study the impact of the methodology of in vitro gastric digestion (i.e., in terms of motility exerted and presence of gastric emptying) and gel structure on the degree of intestinal proteolysis and lipolysis of emulsion gels stabilized by whey protein isolate. Emulsions were prepared at pH 4.0 and 7.0 using two homogenization pressures (500 and 1000 bar) and then the emulsions were gelled by heat treatment. These gels were characterized in terms of texture analysis, and then were subjected to one of the following gastric digestion methods: in vitro mechanical gastric system (IMGS) or in vitro gastric digestion in a stirred beaker (SBg). After gastric digestion, the samples were subjected to in vitro intestinal digestion in a stirred beaker (SBi). Hardness, cohesiveness, and chewiness were significantly higher in gels at pH 7.0. The degree of proteolysis was higher in samples digested by IMGS–SBi (7–21%) than SBg–SBi (3–5%), regardless of the gel’s pH. For SBg–SBi, the degree of proteolysis was not affected by pH, but when operating the IMGS, higher hydrolysis values were obtained for gels at pH 7.0 (15–21%) than pH 4.0 (7–13%). Additionally, the percentage of free fatty acids (%FFA) released was reduced by 47.9% in samples digested in the IMGS–SBi. For the methodology SBg–SBi, the %FFA was not affected by the pH, but in the IMGS, higher values were obtained for gels at pH 4.0 (28–30%) than pH 7.0 (15–19%). Our findings demonstrate the importance of choosing representative methods to simulate food digestion in the human gastrointestinal tract and their subsequent impact on nutrient bioaccessibility.

scholarly journals PSVII-35 Late-Breaking Abstract: Microwave heat treatment feed effect on ruminal degradability and intestinal protein digestibility - a brief review

2020 ◽  
Vol 98 (Supplement_4) ◽  
pp. 342-343
Author(s):  
Md Safiqur Rahaman Shishir ◽  
Muhammad Jamal Khan ◽  
Hassan Khanaki ◽  
Graham Brodie ◽  
Brendan Cullen ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Protein Digestibility ◽  
Soya Bean ◽  
Canola Meal ◽  
Canola Seed ◽  
Intestinal Protein ◽  
Bean Meal ◽  
Ruminal Degradability ◽  
Soya Bean Meal

Abstract Rumen degradability of crude protein (CP) of feed is a major factor that determines the utilization of CP in ruminant production. This study briefly reviewed the findings from six international studies of microwave (MW) heat treatment effect on feed CP rumen degradability and intestinal CP digestibility. Six in vitro studies of concentrate feed (canola seed, canola meal, soya bean meal, cottonseed meal, corn, and barley) showed a decrease in effective rumen degradability of dry matter and protein by 4–40% and 17–40%, respectively compared to control group (untreated concentrate feed). Among the six studies, four studies identified the MW heat treatment effect on intestinal protein digestibility. Due to MW heat treatment, canola seed, canola meal, soya bean meal, and cottonseed meal showed an increase in intestinal CP digestibility by 17%, 20%, 21%, and 19%, respectively. Overall the briefly reviewed studies showed that, MW heat treatment substantially reduced feed CP ruminal degradability and increased in vitro CP digestibility of ruminally undegraded CP.

Cell Proliferation on Titania Layer with In Vitro Apatite Forming Ability

2007 ◽  
Vol 330-332 ◽  
pp. 131-134
Author(s):  
S. Yabe ◽  
Kanji Tsuru ◽  
Satoshi Hayakawa ◽  
Akiyoshi Osaka ◽  
Y. Yoshida ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Hydrogen Peroxide ◽  
Cell Proliferation ◽  
Body Fluid ◽  
Surface Hydrophobicity ◽  
Diffraction Intensity ◽  
Titania Layer ◽  
Xrd Patterns ◽  
Titanium Substrates

Titania layer was fabricated on the titanium substrates with chemical treatment with 20ml or 40ml of hydrogen peroxide solution and subsequent heat treatment at 400°C, coded as CHT20 and CHT40, respectively. CHT20 spontaneously deposited apatite on the surface in a simulated body fluid (SBF), while CHT40 did not. TF-XRD patterns showed that the diffraction intensity of anatase of CHT20 was higher than that of CHT40. It was suggested that the thicker titania layer indicated in vitro apatite forming ability. The cell proliferation of CHT20 and CHT40 were lower than NT and HT. Since the surface of titania layers became hydrophobic after autoclaving, we can suppose that the cell proliferation on CHT20 and CHT40 were lower than NT and HT due to their surface hydrophobicity.

scholarly journals Kinetics in vitro of ruminal fermentation of cocoa husks subjected to alkali and heat treatment

2015 ◽  
Vol 36 (6) ◽  
pp. 3897
Author(s):  
Flávio Moreira de Almeida ◽  
José Augusto Gomes Azevêdo ◽  
Ícaro Dos Santos Cabral ◽  
Luiz Gustavo Ribeiro Pereira ◽  
Gherman Garcia Leal de Araújo ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Alkali Treatment ◽  
Alkaline Treatment ◽  
Gas Production ◽  
Ruminal Fermentation ◽  
Thermal Methods ◽  
Final Volume ◽  
In Vitro Gas Production ◽  
Efficient Alternative

The objective was to evaluate the parameters of kinetics of ruminal fermentation of cocoa husks (CH) treated with alkali and thermal agents, using the semi-automated in vitro gas production technique. Cocoa husks samples were subjected to alkali and thermal methods (effect of time of exposure) treatment, as follows: control; alkaline treatment with calcium hydroxide ((Ca(OH)2) and calcium oxide (CaO), both doses of 15.0; 30.0 and 45.0 g kg-1 of CH; heat treatment in an autoclave at a pressure of 1.23 kg cm-2 (15 psi) and a temperature of 123°C for 30, 60 and 90 minutes. For statistical analysis, orthogonal contrasts and regression. The degradation rate and the final volume of gases of non-fiber carbohydrates decreased with the addition of Ca(OH)2 and CaO, however, for fibrous carbohydrates effects were positive. For each percentage of Ca(OH)2 and CaO included, it is estimated an increase of 5.74 and 2.9% in the final volume of the fiber, respectively. When the heat treatment, a decrease in all parameters was estimated. For each minute of exposure to heat, there was a decrease of 0.4% in total final volume of gases. The alkali treatment can be an efficient alternative for improving the digestibility of fibrous fractions of CH.

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