Starch and Protein Hydrolysis in Cooked Quinoa (Chenopodium quinoa Willd.) during Static and Dynamic In Vitro Oral and Gastric Digestion

2022 ◽  
Author(s):  
Danny Tagle-Freire ◽  
Yamile Mennah-Govela ◽  
Gail M. Bornhorst
Keyword(s):  
Chenopodium Quinoa ◽  
Protein Hydrolysis ◽  
Gastric Digestion ◽  
Potential Health ◽  
Nutrient Profile ◽  
Health Promoting

Quinoa is a pseudocereal that has a favorable nutrient profile and may be a beneficial addition to the diet. To evaluate potential health-promoting properties of foods, it is important to...

scholarly journals In Vitro Bioaccessibility of Bioactive Compounds from Citrus Pomaces and Orange Pomace Biscuits

Molecules ◽  
2021 ◽  
Vol 26 (12) ◽  
pp. 3480
Author(s):  
Adriana Maite Fernández-Fernández ◽  
Eduardo Dellacassa ◽  
Tiziana Nardin ◽  
Roberto Larcher ◽  
Adriana Gámbaro ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Total Phenol Content ◽  
No Production ◽  
Food Ingredient ◽  
Potential Health ◽  
Raw264.7 Macrophages ◽  
In Vitro Bioaccessibility ◽  
Health Promoting ◽  
Orange Pomace

The present investigation aimed to provide novel information on the chemical composition and in vitro bioaccessibility of bioactive compounds from raw citrus pomaces (mandarin varieties Clemenule and Ortanique and orange varieties Navel and Valencia). The effects of the baking process on their bioaccessibility was also assessed. Samples of pomaces and biscuits containing them as an ingredient were digested, mimicking the human enzymatic oral gastrointestinal digestion process, and the composition of the digests were analyzed. UHPLC-MS/MS results of the citrus pomaces flavonoid composition showed nobiletin, hesperidin/neohesperidin, tangeretin, heptamethoxyflavone, tetramethylscutellarein, and naringin/narirutin. The analysis of the digests indicated the bioaccessibility of compounds possessing antioxidant [6.6–11.0 mg GAE/g digest, 65.5–97.1 µmol Trolox Equivalents (TE)/g digest, and 135.5–214.8 µmol TE/g digest for total phenol content (TPC), ABTS, and ORAC-FL methods, respectively; significant reduction (p < 0.05) in Reactive Oxygen Species (ROS) formation under tert-butyl hydroperoxide (1 mM)-induced conditions in IEC-6 and CCD-18Co cells when pre-treated with concentrations 5–25 µg/mL of the digests], anti-inflammatory [significant reduction (p < 0.05) in nitric oxide (NO) production in lipopolysaccharide (LPS)-induced RAW264.7 macrophages], and antidiabetic (IC50 3.97–11.42 mg/mL and 58.04–105.68 mg/mL for α-glucosidase and α-amylase inhibition capacities) properties in the citrus pomaces under study. In addition, orange pomace biscuits with the nutrition claims “no-added sugars” and “source of fiber”, as well as those with good sensory quality (6.9–6.7, scale 1–9) and potential health promoting properties, were obtained. In conclusion, the results supported the feasibility of citrus pomace as a natural sustainable source of health-promoting compounds such as flavonoids. Unfractionated orange pomace may be employed as a functional food ingredient for reducing the risk of pathophysiological processes linked to oxidative stress, inflammation, and carbohydrate metabolism, such as diabetes, among others.

scholarly journals Potential Health Benefits of Ropy Exopolysaccharides Produced by Lactobacillus plantarum

Molecules ◽  
2020 ◽  
Vol 25 (14) ◽  
pp. 3293 ◽  
Author(s):  
Tülin Yılmaz ◽  
Ömer Şimşek
Keyword(s):  
Lactobacillus Plantarum ◽  
Immune Modulation ◽  
Radical Scavenging ◽  
Fermentation Medium ◽  
Potential Health ◽  
Tnf Α ◽  
Medium Level ◽  
Probiotic Strains ◽  
Health Promoting

The ability of Lactobacillus plantarum to produce exopolysaccharides (EPS) of various structures and properties is effective in showing both starter and probiotic culture qualification. In this study, the potential health promoting functions of the ropy EPS produced by Lactobacillus plantarum strains isolated from tarhana were tested. A stimulation of the pro-inflammatory IL-12 and TNF-α cytokines was observed in the presence of the ropy EPS suggesting an in vitro immune modulation. Similarly, the tested EPS demonstrated promoted the growth of the probiotic strains in fermentation medium. A medium level of radical scavenging activities of ropy EPS was observed whereas the superoxide and hydroxyl scavenging activities were more effective. The ropy EPS also showed α-glucosidase inhibition and cholesterol removal characteristics depending on their concentration. These findings revealed the potential health-promoting functions of ropy EPS from L. plantarum strains and EPS from L. plantarum PFC311 and PFC310 strains demonstrated multiple health-improving effects that can be further evaluated in food and other industries.

“Evaluation of cholesterol lowering efficacy and antibacterial potential of probiotics: An In vitro study”

2020 ◽  
Vol 18 ◽  
Author(s):  
Ayisha Aman ◽  
Tooba Shamim ◽  
Ayesha Siddiqui ◽  
Suad Naheed
Keyword(s):  
Antibacterial Activity ◽  
Therapeutic Potential ◽  
In Vitro Study ◽  
Human Beings ◽  
Potential Health ◽  
Cholesterol Lowering ◽  
Fruit Samples ◽  
Natural Microflora ◽  
Health Promoting

Background and Objectives: Probiotics are nonpathogenic and beneficial viable microorganisms that exhibit potential health welfare for human beings. Probiotics are found in various food products. They also occur as natural microflora in the intestine of mammals. Main goal of this study was to isolate probiotics conferring antibacterial activity and cholesterol lowering ability from different fruits. Materials and Method: Present research reveals the usefulness of probiotics, in which twenty one bacterial cultures were isolated from different fruit samples including figs, coconut water and grapes. These strains were explored for their antibacterial and cholesterol reduction ability by conducting in vitro experiments. Results and Conclusion: Among twenty one isolates, nine probiotic cultures FgC2, FgC7, FgC14, G2C5, G1C,GrC18 and StCW showed maximum antibacterial activity against different human clinical pathogens. This suggests that these microbes produce inhibitory metabolites which are extracellular and diffusible. For cholesterol assimilation assay, six strains FgC2, FgC7,FgC12, FgC13, GrC7 and GrC18 presented remarkable cholesterol lowering efficacy (up to 98%) when grown in the presence of bile salts. Only potential probiotic cultures were identified and characterized as lactic acid bacteria (LAB), on the basis of Bergey’s Manual of Determinative Bacteriology. Thus this study is helpful to exploit the bioactive and therapeutic potential of beneficial microorganisms so that they can be utilized in the generation of functional food and other health promoting products.

scholarly journals Sprouts vs. Microgreens as Novel Functional Foods: Variation of Nutritional and Phytochemical Profiles and Their In vitro Bioactive Properties

Molecules ◽  
2020 ◽  
Vol 25 (20) ◽  
pp. 4648
Author(s):  
Aneta Wojdyło ◽  
Paulina Nowicka ◽  
Karolina Tkacz ◽  
Igor Piotr Turkiewicz
Keyword(s):  
Amino Acids ◽  
Ascorbic Acid ◽  
Organic Acid ◽  
Antioxidant Capacity ◽  
Potential Health ◽  
Reducing Ability ◽  
Health Promoting ◽  
Butyrylcholinesterase Activity ◽  
Phytochemical Profiles

The aim of the study was to analyze potential health-promoting and nutritional components (polyphenols, L-ascorbic acid, carotenoids, chlorophylls, amino acids, organic acid, sugars, ash and pectins) of selected sprouts (radish, lentil, black medick, broccoli, sunflower, leek, beetroot, mung beans) and microgreens (kale, radish, beetroot, green peas, amaranth). Moreover, antioxidant capacity (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS), ferric reducing ability of plasma (FRAP), and oxygen radical absorbance capacity (ORAC)), in vitro anti-diabetic potential (inhibition of α-amylase and α-glucosidase), and anti-obesity (pancreatic lipase) and anti-cholinergic (acetylcholinesterase and butyrylcholinesterase) activity were evaluated. The results of this study show that sprouts are effective in antioxidant capacity as a result of a high content of polyphenols and L-ascorbic acid. Additionally, sprouts are better sources of amino acids, pectins and sugars than microgreens. Microgreens were characterized by high content of carotenoids and chlorophylls, and organic acid, without any sugars, exhibiting higher anti-diabetic and anti-cholinergic activity than sprouts. Some selected sprouts (broccoli, radish, lentil) and microgreens (radish, amaranths, kale) should be used daily as superfoods or functional food.

scholarly journals Dynamic In Vitro Gastric Digestion of Sheep Milk: Influence of Homogenization and Heat Treatment

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1938
Author(s):  
Zheng Pan ◽  
Aiqian Ye ◽  
Siqi Li ◽  
Anant Dave ◽  
Karl Fraser ◽  
...  
Keyword(s):  
Gastric Fluid ◽  
Simulated Gastric Fluid ◽  
Protein Hydrolysis ◽  
Protein Digestion ◽  
Gastric Digestion ◽  
Fat Globules ◽  
Sheep Milk ◽  
Heated Milk ◽  
Gastric Lipase

Milk is commonly exposed to processing including homogenization and thermal treatment before consumption, and this processing could have an impact on its digestion behavior in the stomach. In this study, we investigated the in vitro gastric digestion behavior of differently processed sheep milks. The samples were raw, pasteurized (75 °C/15 s), homogenized (200/20 bar at 65 °C)–pasteurized, and homogenized–heated (95 °C/5 min) milks. The digestion was performed using a dynamic in vitro gastric digestion system, the human gastric simulator with simulated gastric fluid without gastric lipase. The pH, structure, and composition of the milks in the stomach and the emptied digesta, and the rate of protein hydrolysis were examined. Curds formed from homogenized and heated milk had much looser and more fragmented structures than those formed from unhomogenized milk; this accelerated the curd breakdown, protein digestion and promoted the release of protein, fat, and calcium from the curds into the digesta. Coalescence and flocculation of fat globules were observed during gastric digestion, and most of the fat globules were incorporated into the emptied protein/peptide particles in the homogenized milks. The study provides a better understanding of the gastric emptying and digestion of processed sheep milk under in vitro gastric conditions.

scholarly journals Bioactive Compounds and Bioactivities of Brassica oleracea L. var. Italica Sprouts and Microgreens: An Updated Overview from a Nutraceutical Perspective

Plants ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 946 ◽  
Author(s):  
Thanh Ninh Le ◽  
Chiu-Hsia Chiu ◽  
Pao-Chuan Hsieh
Keyword(s):  
Brassica Oleracea ◽  
Bioactive Compounds ◽  
Biological Properties ◽  
In Vivo Studies ◽  
Bioactive Constituents ◽  
Potential Health ◽  
Health Promoting ◽  
Brassica Oleracea L

Sprouts and microgreens, the edible seedlings of vegetables and herbs, have received increasing attention in recent years and are considered as functional foods or superfoods owing to their valuable health-promoting properties. In particular, the seedlings of broccoli (Brassica oleracea L. var. Italica) have been highly prized for their substantial amount of bioactive constituents, including glucosinolates, phenolic compounds, vitamins, and essential minerals. These secondary metabolites are positively associated with potential health benefits. Numerous in vitro and in vivo studies demonstrated that broccoli seedlings possess various biological properties, including antioxidant, anticancer, anticancer, antimicrobial, anti-inflammatory, anti-obesity and antidiabetic activities. The present review summarizes the updated knowledge about bioactive compounds and bioactivities of these broccoli products and discusses the relevant mechanisms of action. This review will serve as a potential reference for food selections of consumers and applications in functional food and nutraceutical industries.

scholarly journals Effects of Coffee and Its Components on the Gastrointestinal Tract and the Brain–Gut Axis

Nutrients ◽  
2020 ◽  
Vol 13 (1) ◽  
pp. 88
Author(s):  
Amaia Iriondo-DeHond ◽  
José Antonio Uranga ◽  
Maria Dolores del Castillo ◽  
Raquel Abalo
Keyword(s):  
Gastrointestinal Tract ◽  
Complex Mixture ◽  
Epidemiological Studies ◽  
Potential Health ◽  
Antiproliferative Effects ◽  
Central Nervous Systems ◽  
Health Promoting ◽  
The Brain

Coffee is one of the most popular beverages consumed worldwide. Roasted coffee is a complex mixture of thousands of bioactive compounds, and some of them have numerous potential health-promoting properties that have been extensively studied in the cardiovascular and central nervous systems, with relatively much less attention given to other body systems, such as the gastrointestinal tract and its particular connection with the brain, known as the brain–gut axis. This narrative review provides an overview of the effect of coffee brew; its by-products; and its components on the gastrointestinal mucosa (mainly involved in permeability, secretion, and proliferation), the neural and non-neural components of the gut wall responsible for its motor function, and the brain–gut axis. Despite in vitro, in vivo, and epidemiological studies having shown that coffee may exert multiple effects on the digestive tract, including antioxidant, anti-inflammatory, and antiproliferative effects on the mucosa, and pro-motility effects on the external muscle layers, much is still surprisingly unknown. Further studies are needed to understand the mechanisms of action of certain health-promoting properties of coffee on the gastrointestinal tract and to transfer this knowledge to the industry to develop functional foods to improve the gastrointestinal and brain–gut axis health.

Chew on it: Influence of oral processing behaviour on in vitro protein digestion of chicken and soy-based vegetarian chicken

2020 ◽  
pp. 1-27
Author(s):  
Yao Chen ◽  
Edoardo Capuano ◽  
Markus Stieger
Keyword(s):  
Product Type ◽  
Healthy Adults ◽  
Protein Hydrolysis ◽  
Protein Digestion ◽  
Gastric Digestion ◽  
Naturally Occurring ◽  
Intestinal Digestion ◽  
Oral Processing ◽  
Vitro Protein

Abstract Oral processing behaviour can impact bioavailability of macronutrients. The aim of this study was to determine the influence of oral processing behaviour on bolus properties and in vitro protein digestion of chicken and soy-based vegetarian chicken. Natural chewing time and chewing frequency of both foods were determined in healthy adults (n=96). While natural chewing time differed considerably between consumers (chicken: 7.7–39.4 s; soy-based vegetarian chicken: 7.8–46.2 s), chewing frequency (1.4 chews/s) did not differ considerably between consumers and was independent of product type. Natural chewing times of 11 and 24 s were found for clusters of consumers showing shortest and longest chewing time for both products. Chicken and soy-based vegetarian chicken were chewed for 11 and 24 s and boli expectorated by n=16 consumers to determine in vitro gastric digestion and by n=7 to determine in vitro intestinal digestion. For both foods, longer chewing time resulted in formation of significantly (p<0.05) more and smaller bolus fragments and higher in vitro degree of protein hydrolysis (DH%) than shorter chewing time (chicken: DH%11s=77±23% and DH%24s=89±26%; soy-based vegetarian chicken: DH%11s=57±18% and DH%24s=70±21%, p<0.001). In vitro degree of protein hydrolysis was higher for chicken than for soy-based vegetarian chicken regardless of chewing time. We conclude that naturally occurring longer chewing time leads to more and smaller bolus particles of chicken and soy-based vegetarian chicken and thereby increases in vitro protein hydrolysis compared to shorter chewing time.

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