Role of the bolus degree of structure on the protein digestibility during in vitro digestion of a pea protein‐fortified sponge cake chewed by elderly

2019 ◽  
Author(s):  
Melissa Assad‐Bustillos ◽  
Juliette Palier ◽  
Hanitra Rabesona ◽  
Yvan Choiset ◽  
Guy Della Valle ◽  
...  
Keyword(s):  
Protein Digestibility ◽  
In Vitro Digestion ◽  
Pea Protein ◽  
Sponge Cake

scholarly journals Nutritional quality and in vitro digestion of immature rice-based processed products

2020 ◽  
Vol 11 (9) ◽  
pp. 7611-7625
Author(s):  
Kulwa F. Miraji ◽  
Anita R. Linnemann ◽  
Vincenzo Fogliano ◽  
Henry S. Laswai ◽  
Edoardo Capuano
Keyword(s):  
Nutritional Quality ◽  
Protein Digestibility ◽  
In Vitro Digestion ◽  
Nutritional Properties ◽  
Processed Products

The nutritional contents of rice decreased as grains matured, and pepeta-type processing improves the nutritional properties and in vitro protein digestibility of rice.

Role of calcium and calcium-binding agents on the lipase digestibility of emulsified lipids using an in vitro digestion model

2010 ◽  
Vol 24 (8) ◽  
pp. 719-725 ◽  
Author(s):  
Min Hu ◽  
Yan Li ◽  
Eric Andrew Decker ◽  
David Julian McClements
Keyword(s):  
Calcium Binding ◽  
In Vitro Digestion ◽  
Binding Agents

scholarly journals Scientific Background of Dairy Protein Digestibility: A Review

2014 ◽  
Vol 7 ◽  
pp. 1-8 ◽  
Author(s):  
Ashok Kumar Shrestha
Keyword(s):  
Amino Acids ◽  
Whey Proteins ◽  
Protein Digestibility ◽  
In Vitro Digestion ◽  
Dairy Proteins ◽  
Dairy Foods ◽  
Dairy Protein ◽  
Protein Rich ◽  
And Control

Recent advances have shown that differences in compositional, structural and physical properties of caseins and whey proteins affect their digestion and absorption behavior, hormonal response, satiety effect and other physiological effects. For example, the ingestion of whey protein cause fast, high and transient increase of amino acids ‘fast protein’, whereas casein induce slower, lower and prolonged increase of ‘slow protein’ in the gut. Knowledge of, and control over, the rate and nature of digestive breakdown of dairy proteins provides a potential basis for product/process innovation through identifying ingredients and formulations that provide desired nutrient delivery profiles. With this background, the aim of our current review paper is to understand the digestion behavior of various protein-rich milk powders and their potential use in formulation of dairy foods for controlled release of amino acids and energy. Currently available in vitro protein digestibility methods to measure or predict the dairy protein digestibility were also investigated. The author has also presented the preliminary results of ongoing study on in vitro digestion of various commercial proteins powders.DOI: http://dx.doi.org/10.3126/jfstn.v7i0.10560 J. Food Sci. Technol. Nepal, Vol. 7 (1-8), 2012

scholarly journals β-Lactoglobulin-linoleate complexes: In vitro digestion and the role of protein in fatty acid uptake

2013 ◽  
Vol 96 (7) ◽  
pp. 4258-4268 ◽  
Author(s):  
Solène Le Maux ◽  
André Brodkorb ◽  
Thomas Croguennec ◽  
Alan A. Hennessy ◽  
Saïd Bouhallab ◽  
...  
Keyword(s):  
Fatty Acid ◽  
In Vitro Digestion ◽  
Fatty Acid Uptake ◽  
Acid Uptake ◽  
Β Lactoglobulin

Increased protein digestibility of beef with aging in an infant in vitro digestion model

Meat Science ◽  
2020 ◽  
Vol 169 ◽  
pp. 108210 ◽  
Author(s):  
Seonmin Lee ◽  
Kyung Jo ◽  
Hyun Jung Lee ◽  
Cheorun Jo ◽  
Hae In Yong ◽  
...  
Keyword(s):  
Protein Digestibility ◽  
In Vitro Digestion

scholarly journals Influence of Thermal Processing and in vitro Digestion on the Antioxidant Potential of Ginger and Ginger Containing Products

2016 ◽  
Vol 11 (8) ◽  
pp. 1934578X1601100 ◽  
Author(s):  
Wojciech Koch ◽  
Wirginia Kukula-Koch ◽  
Marcin Dziedzic ◽  
Kazimierz Głowniak ◽  
Yoshinori Asakawa
Keyword(s):  
Antioxidant Capacity ◽  
Thermal Processing ◽  
Zingiber Officinale ◽  
In Vitro Digestion ◽  
Protective Role ◽  
Antioxidant Potential ◽  
Antioxidant Compounds ◽  
Subtropical Climate

Zingiber officinale (Zingiberaceae) is a common spice and a medicine widely cultivated in tropical and subtropical climate around the globe, which contains both precious polyphenols and terpenes in its extracts. The ubiquity of ginger in a variety of foods encouraged the authors to assess the influence of thermal processing and digestion of the plant material on its antioxidant capacity. The obtained results of DPPH assay showed marked differences in the antioxidant potential of the processed samples, in comparison with fresh ginger rhizomes. Autoclave and microwave heating procedures were found to evoke the mildest decomposition of the antioxidants and increase the antioxidant capacity of the plant (from IC50 of 210±10 for a fresh rhizome to ca 160±16 μg/mL for the former, and to 150±18 for the latter technique), whereas frying and boiling for different durations significantly deteriorated the antiradical potential up to IC50 = 940±36 μg/mL. Mouth and stomach digestion decreased the antioxidant potential of the extracts even to ca. 1000±47 μg/mL. A protective role of saliva towards the antioxidant compounds against hydrochloric acid and pepsin activities has been proven. A marked deterioration in antioxidant capacity in digested rhizomes may shed new light on the actual absorption of consumed polyphenols with food products.

Effect of in vitro digestion-fermentation on green and roasted coffee bioactivity: The role of the gut microbiota

2019 ◽  
Vol 279 ◽  
pp. 252-259 ◽  
Author(s):  
Sergio Pérez-Burillo ◽  
Trupthi Mehta ◽  
Adelaida Esteban-Muñoz ◽  
Silvia Pastoriza ◽  
Oleg Paliy ◽  
...  
Keyword(s):  
Gut Microbiota ◽  
In Vitro Digestion ◽  
Roasted Coffee

ASSESSMENT OF HEAT DAMAGE TO PROTEIN DIGESTIBILITY FROM FISH MEALS BY IN VITRO PEPSIN SOLUBILIZATION AT DIFFERENT TEMPERATURES

1982 ◽  
Vol 62 (2) ◽  
pp. 657-660 ◽  
Author(s):  
B. E. MARCH ◽  
D. R. HICKLING
Keyword(s):  
Standard Method ◽  
Fish Meal ◽  
Cold Water ◽  
Protein Digestibility ◽  
In Vitro Digestion ◽  
Control Fish ◽  
Pepsin Digestion ◽  
Water Fish ◽  
Different Temperatures

A control fish meal and an overheated fish meal were compared by in vitro digestion with pepsin at concentrations of 10−5 to 10−1 and at temperatures from 10 to 40 °C. The reduction in protein solubilization caused by over-heating was most evident with pepsin digestion at 10 and 20 °C and suggests modification of the standard method when evaluating fish meals to be fed to cold-water fish. Key words: Protein digestibility, pepsin digestibility, fish meal, cold-water fish

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