Influence of diet, phytase, and incubation time on calcium and phosphorus solubility in the gastric and small intestinal phase of an in vitro digestion assay

2012 ◽  
Vol 90 (9) ◽  
pp. 3120-3125 ◽  
Author(s):  
C. L. Walk ◽  
M. R. Bedford ◽  
A. P. McElroy
Keyword(s):  
Incubation Time ◽  
In Vitro Digestion ◽  
Intestinal Phase ◽  
Calcium And Phosphorus ◽  
Small Intestinal ◽  
Phosphorus Solubility

In vitro digestion of polysaccharides: InfoGest protocol and use of small intestinal extract from rat

2021 ◽  
Vol 140 ◽  
pp. 110054
Author(s):  
Pablo Gallego-Lobillo ◽  
Alvaro Ferreira-Lazarte ◽  
Oswaldo Hernández-Hernández ◽  
Mar Villamiel
Keyword(s):  
In Vitro Digestion ◽  
Small Intestinal

scholarly journals Formation of Lipid and Protein Oxidation Products during In Vitro Gastrointestinal Digestion of Dry-Cured Loins with Different Contents of Nitrate/Nitrite Added

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1748
Author(s):  
Guadalupe Lavado ◽  
Nieves Higuero ◽  
Manuel León-Camacho ◽  
Ramón Cava
Keyword(s):  
Protein Oxidation ◽  
In Vitro Digestion ◽  
Heme Iron ◽  
Conjugated Dienes ◽  
Oxidation Products ◽  
Intestinal Phase ◽  
Simulated Digestion ◽  
Before And After ◽  
Lipid And Protein Oxidation

The effect of nitrate/nitrite (0, 37.5, 75, and 150 mg/kg) in the dry-cured loin formulation on the formation of lipid and protein oxidation products during in vitro digestion was evaluated. Dry-cured loins formulated with nitrate/nitrite resulted in significantly less lipid and protein oxidation than uncured loins before and after simulated digestion. Compared to loins added with 0 mg/kg nitrate/nitrite, dry-cured loins with 37.5, 75, and 150 mg/kg contained a significantly lower content of conjugated dienes, malondialdehyde, carbonyls, and non-heme iron, and higher amounts of nitrosylmioglobin and thiols. During in vitro digestion, the content of conjugated dienes, malondialdehyde, and carbonyls increased, while thiol content decreased, indicating the development of lipid and protein oxidative processes. At the end of the intestinal phase, the 75 mg/kg digests had a significantly higher content of conjugated dienes, while no differences were found among the other digests. During the in vitro intestinal phase (180 and 240 min), nitrate/nitrite curing resulted in significantly lower malondialdehyde concentrations in the 37.5, 75, and 150 mg/kg loin digests than in the uncured loin digests. No significant differences were observed at the end of the intestinal digestion phase between the cured loin digests. Digests of dried loins without nitrate/nitrite addition showed higher carbonyl contents than the nitrate/nitrite cured counterparts. The loss of thiols was significantly higher in loin digests without added nitrate/nitrite than in loin digests with different amounts of curing salts. The addition of 37.5 mg/kg nitrate/nitrite in the cured loin formulation prevents the formation of lipid peroxidation products and carbonyls from protein oxidation and thiol loss during digestion

scholarly journals In vitro simulated digestion on the biostability of Hibiscus cannabinus L. seed extract

2014 ◽  
Vol 32 (No. 2) ◽  
pp. 177-181 ◽  
Author(s):  
Y.-H. Wong ◽  
Ch.-P. Tan ◽  
K. Long ◽  
K.-L. Nyam
Keyword(s):  
Phenolic Acids ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Radical Scavenging ◽  
In Vitro Digestion ◽  
Seed Extract ◽  
Hibiscus Cannabinus ◽  
Total Phenolic ◽  
Intestinal Phase

We investigate the biostability of phenolic acids from a kenaf (Hibiscus cannabinus L.) seed extract using an in vitro model simulating the physicochemical (pH, temperature and bile salts) and biological (gastric and pancreatic enzymes) gastrointestinal conditions. Some of the antioxidants in the kenaf seed extract were not relatively stable in the intestinal phase of the gastrointestinal tracts. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity and total phenolic content (TPC) assays displayed similar trends as the biostability of phenolic acids, which decreased during the digestion process. The overall percentage loss of selected phenolic acids was 8.4–49.4% in the intestinal phase. For the overall in vitro digestion system, significant correlations between phenolic acids, total phenolic content (TPC) and antioxidant activity (DPPH) were obtained in all digestion phases with the exception of the gastric phase.  

Calcium and phosphorus bioavailability in rats consuming oil from either raw sardines or sardines fried in olive oil Biodisponibilidad de calcio y fósforo en ratas alimentadas con grasa de sardina cruda o frita con aceite de oliva

2000 ◽  
Vol 6 (5) ◽  
pp. 387-397 ◽  
Author(s):  
A.M. Pérez-Granados ◽  
M.P. Vaquero ◽  
M.P. Navarro
Keyword(s):  
Olive Oil ◽  
Dietary Fat ◽  
In Vitro Digestion ◽  
The Other ◽  
P Fractions ◽  
Growing Rats ◽  
Sardine Oil ◽  
Acid Ratio ◽  
Calcium And Phosphorus

Three diets were prepared containing 8% olive oil (OO), fresh sardine ( Clupea pilchardus) oil (SO), and oil from sardines fried in olive oil (FSO), respectively. After in vitro digestion, soluble (dialyzed and nondialyzed) and insoluble Ca and P fractions were determined. In vitro Ca availability tended to be higher with SO, and even more so with FSO, than with OO, while that of P increased only slightly with FSO. Growing rats consumed the diets for 28 days. Food intake and body weight increased with FSO more than with OO, but decreased markedly with SO, due to an imbalance in the n-3/n-6 fatty acid ratio. Absorption efficiencies of Ca and P were higher with SO than with the other diets during days 5-12. Because urinary Ca excretion was also greater with SO, apparent retention of both Ca and P was lower with this diet. With SO, carcass content of Ca and P was low but their concentrations were high. Apparent retention of these minerals and their carcass content were similar or higher with FSO than with OO. Therefore, although availability of Ca and P from raw and fried sardine oil diets was sufficient in vitro, consumption of raw sardine oil as the only dietary fat produced changes in calcium and phosphorus bioavailability, an effect of sardine oil which disappeared after frying in olive oil.

scholarly journals Physico-Chemical Characteristics and In Vitro Gastro-Small Intestinal Digestion of New Zealand Ryegrass Proteins

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 331
Author(s):  
Lovedeep Kaur ◽  
Harmandeepsingh Lamsar ◽  
Ignacio F. López ◽  
Manon Filippi ◽  
Dayna Ong Shu Min ◽  
...  
Keyword(s):  
New Zealand ◽  
Extraction Method ◽  
Acid Precipitation ◽  
In Vitro Digestion ◽  
Enzymatic Extraction ◽  
Physico Chemical ◽  
N Release ◽  
Food Applications ◽  
Small Intestinal

Being widely abundant, grass proteins could be a novel source of plant proteins for human foods. In this study, ryegrass proteins extracted using two different approaches-chemical and enzymatic extraction, were characterised for their physico-chemical and in vitro digestion properties. A New Zealand perennial ryegrass cultivar Trojan was chosen based on its higher protein and lower dry matter contents. Grass protein concentrate (GPC) with protein contents of approximately 55 and 44% were prepared using the chemical and enzymatic approach, respectively. The thermal denaturation temperature of the GPC extracted via acid precipitation and enzymatic treatment was found to be 68.0 ± 0.05 °C and 66.15 ± 0.03 °C, respectively, showing significant differences in protein’s thermal profile according to the method of extraction. The solubility of the GPC was highly variable, depending on the temperature, pH and salt concentration of the dispersion. The solubility of the GPC extracted via enzymatic extraction was significantly lower than the proteins extracted via the chemical method. Digestion of raw GPC was also studied via a gastro-small intestinal in vitro digestion model and was found to be significantly lower, in terms of free amino N release, for the GPC prepared through acid precipitation. These results suggest that the physico-chemical and digestion characteristics of grass proteins are affected by the extraction method employed to extract the proteins. This implies that selection of an appropriate extraction method is of utmost importance for achieving optimum protein functionality during its use for food applications.

scholarly journals WPI Gel Microstructure and Mechanical Behaviour and Their Influence on the Rate of In Vitro Digestion

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1066
Author(s):  
Stephen Homer ◽  
Roderick Williams ◽  
Allison Williams ◽  
Amy Logan
Keyword(s):  
Mechanical Properties ◽  
Material Properties ◽  
In Vitro Digestion ◽  
Protein Isolate ◽  
In Vitro Digestibility ◽  
Gastric Digestion ◽  
Intestinal Phase ◽  
Ph Values ◽  
Oral Processing

The influence of microstructure and mechanical properties on the in vitro digestibility of 15% whey protein isolate (WPI) gels was investigated. Gels were prepared via heat set gelation at three pH values (pH 3, 5 and 7), which produced gels with distinct microstructures and mechanical properties. The gels were minced to simulate an oral/chewing phase, which led to the formation particles of various sizes and textures. The minced gels were passed through either an Infogest (pre-set pH of 3) or Glass stomach (dynamic pH) protocol. Gels were digested in the gastric phase for up to 120 min, at which point the extent of digestion was measured by the amount of filterable nitrogen passing through a sieve. The digesta from both gastric methods were passed through an in vitro simulated intestinal phase. A strong link was found between the elasticity of the initial gel and the gel particle size following simulated oral processing, which significantly (p < 0.01) affected the rate of digestion in the gastric phase. A weaker correlation was also found between the pH of the gels and the extent of gastric digestion. This work highlights the differences in the rate of gastric digestion, arising from oral processing, which can be attributed to the material properties of the substrate.

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