scholarly journals A Case Study of the Response of Immunogenic Gluten Peptides to Sourdough Proteolysis

Nutrients ◽  
2021 ◽  
Vol 13 (6) ◽  
pp. 1906
Author(s):  
Olivia J. Ogilvie ◽  
Juliet A. Gerrard ◽  
Sarah Roberts ◽  
Kevin H. Sutton ◽  
Nigel Larsen ◽  
...  
Keyword(s):  
In Vitro Digestion ◽  
Release Profile ◽  
In Vitro Digestibility ◽  
Immunogenic Peptide ◽  
Gluten Peptides ◽  
Sourdough Bread ◽  
Immunogenic Peptides ◽  
Digestion Profile ◽  
Potential Strategy

Celiac disease is activated by digestion-resistant gluten peptides that contain immunogenic epitopes. Sourdough fermentation is a potential strategy to reduce the concentration of these peptides within food. However, we currently know little about the effect of partial sourdough fermentation on immunogenic gluten. This study examined the effect of a single sourdough culture (representative of those that the public may consume) on the digestion of immunogenic gluten peptides. Sourdough bread was digested via the INFOGEST protocol. Throughout digestion, quantitative and discovery mass spectrometry were used to model the kinetic release profile of key immunogenic peptides and profile novel peptides, while ELISA probed the gluten’s allergenicity. Macrostructural studies were also undertaken. Sourdough fermentation altered the protein structure, in vitro digestibility, and immunogenic peptide release profile. Interestingly, sourdough fermentation did not decrease the total immunogenic peptide concentration but altered the in vitro digestion profile of select immunogenic peptides. This work demonstrates that partial sourdough fermentation can alter immunogenic gluten digestion, and is the first study to examine the in vitro kinetic profile of immunogenic gluten peptides from sourdough bread.

scholarly journals 127 Porcine in vitro digestibility of whole stillage predigested with multi-enzyme during different time periods

2020 ◽  
Vol 98 (Supplement_3) ◽  
pp. 49-50
Author(s):  
Kevin S Jerez Bogota ◽  
Tofuko A Woyengo
Keyword(s):  
Dry Matter ◽  
In Vitro Digestion ◽  
Enzyme Treatment ◽  
Optimal Time ◽  
In Vitro Digestibility ◽  
Percentage Points ◽  
Whole Stillage ◽  
Freeze Dried ◽  
Different Sources

Abstract A study was conducted to determine the effects of the period of predigesting whole stillage (WS; slurry material that is dried into DDGS) with multi-enzyme and composition of the multi-enzyme on porcine in vitro digestibility of dry matter (IVDDM) of the WS. Four samples of whole stillage from 4 different sources were freeze-dried and divided into 13 subsamples to give 52 sub-samples. Thirteen treatments were applied to the 48 sub-samples within source. The treatments were undigested WS (control); or pre-digested with 1 of 3 multi-enzymes (MTE1, MTE2, and MTE3) at 55 °C for 6, 12, 18 or 24 h in 3 × 4 factorial arrangement. The MTE1 contained xylanase, β-glucanase, cellulase, mannanase, protease, and amylase; MTE2 contained xylanase, α-galactosidase, and cellulase; and MTE3 contained xylanase, cellulase, β-glucanase, and mannanase. The 52 subsamples were subjected to porcine in vitro digestion. The IVDDM of untreated WS was 73.3%. The IVDDM increased (P< 0.05) with an increase in the predigestion period. However, a rise in the predigestion period from 0 to 12 h resulted in greater (P< 0.05) response in mean IVDDM than an increment in the predigestion period from 12 to 24 h (11 vs. 0.83 percentage points). Predigestion period and multi-enzyme type interacted on IVDDM such that the improvement in IVDDM between 0 and 12 hours of predigestion differed (P< 0.05) among the 3 multi-enzyme types (13.3, 11.1, and 8.5 percentage points for MTE3, MTE2, and MTE1, respectively). The LS means by multi-enzyme treatment were modeled and resulted in unparallel curves (P< 0.05). The estimated maximum response of IVDDM for MTE1, MTE2 and MTE 3 were 82.4%, 84.7% and 87.1% at 15.8, 13 and 13.1 hours, respectively. In conclusion, the optimal time of predigestion of WS with multi-enzymes (with regard to improvement in its IVDDM) was approximately 14 h.

Relationship between intake of silage and its chemical composition and in vitro digestibility

1972 ◽  
Vol 23 (1) ◽  
pp. 25 ◽  
Author(s):  
DC Brown ◽  
JC Radcliffe
Keyword(s):  
Dry Matter ◽  
In Vitro Digestion ◽  
Ammonia Nitrogen ◽  
Matter Content ◽  
In Vitro Digestibility ◽  
Dry Matter Content ◽  
Regression Analyses ◽  
Lactic Acids

Twenty experimental silages were made from seven pasture species at different stages of maturity. In vivo dry matter, organic matter, and energy ad libitum intakes and digestibilities of the silages were determined with standardized pairs of Merino wethers. The following chemical characteristics of the silages were measured: nitrogen, ammonia nitrogen, total titratable acids, acetic, propionic, butyric, and lactic acids, total volatiles lost during oven drying, lactic acid as a percentage of the total organic acids, pH, acid pepsin dry matter disappearance, dry matter content, and in vitro digestibility and rate of digestion. When all 20 silages were considered, energy intakes on a body weight basis were significantly related to silage pH (r = 0.55) and rate of in vitro digestion (r = 0.58). When the five legume silages were removed from the analysis and only the 15 grass-dominant silages were considered, dry matter intakes were significantly related to acetic (r = –0.57) and propionic acid (r = –0.55) concentrations. Multiple regression analyses did not significantly increase the accuracy of predicting intake. The results suggested that silage intake was negatively related to the degree of fermentation that occurred during the ensiling process.

scholarly journals 133 Porcine in vitro degradation and fermentation characteristics of heat-pretreated and multi-enzyme-supplemented soybean hulls

2019 ◽  
Vol 97 (Supplement_3) ◽  
pp. 114-115
Author(s):  
Cienna J Boss ◽  
Jung Wook Lee ◽  
Rob Patterson ◽  
Tofuko A Woyengo
Keyword(s):  
In Vitro Digestion ◽  
Gas Production ◽  
In Vitro Digestibility ◽  
Soybean Hulls ◽  
In Vitro Fermentation ◽  
Heat Pretreatment ◽  
Fractional Rate ◽  
Enzyme Supplementation ◽  
Kinetics Of

Abstract A study was conducted to determine effects of pretreating and supplementing soybean hulls with multi-enzyme on porcine in vitro digestion and fermentation characteristics. Treatments were untreated and heat-pretreated (160 °C and 70 psi for 20 min) soybean hulls without or with multi-enzyme in a 2 × 2 factorial arrangement. The multi-enzyme supplied 2,800 U of cellulase, 1,800 U of pectinase, 400 U of mannanase, 1,000 U of xylanase, 600 U of glucanase, and 200 U of protease/kilogram of feedstuff. Feedstuffs were subjected to in vitro digestion with porcine pepsin and pancreatin, followed by in vitro fermentation for 72 h. Accumulated gas production was recorded and modeled to estimate kinetics of gas production. On DM basis, untreated and pretreated soybean hulls contained 10.4 and 10.6% CP, and 63.2 and 49.5% ADF, respectively. Pretreatment and multi-enzyme supplementation did not interact on in vitro digestibility of DM (IVDDM). Untreated and pretreated soybean hulls did not differ in IVDDM (24.8 vs. 25.7%). Multi-enzyme increased (P < 0.05) IVDDM of soybean hulls by a mean of 45.5%. Pretreatment and multi-enzyme unaffected total gas production. Pretreatment and multi-enzyme interacted (P < 0.05) on fractional rate of degradation such that the fractional rate of degradation for pretreated soybean hulls was greater (P < 0.05) than that of untreated soybean hulls when soybean hulls were supplemented with multi-enzyme (0.045 vs. 0.062 h-1), but not when soybean hulls were unsupplemented with multi-enzyme (0.053 vs. 0.059 h-1). In conclusion, multi-enzyme supplementation increased IVDDM, implying that the multi-enzyme used in the study can be used to enhance utilization of soybean hulls. Heat pretreatment increased the rate of fermentation of multi-enzyme-supplemented soybean hulls, implying that the rate of fermentation of soybean hulls in the hindgut of pigs can be enhanced by a combination of heat pretreatment and multi-enzyme supplementation.

The influence of adaptation of rumen microflora on in vitro digestion of different forages by sheep and red deer

2002 ◽  
Vol 80 (11) ◽  
pp. 1930-1937 ◽  
Author(s):  
Iain J Gordon ◽  
F Javier Pérez-Barbería ◽  
Paloma Cuartas
Keyword(s):  
Cervus Elaphus ◽  
Red Deer ◽  
In Vitro Digestion ◽  
Ovis Aries ◽  
In Vitro Digestibility ◽  
Rumen Microbes ◽  
Digestion Technique ◽  
Digestion Efficiency ◽  
Rumen Microflora

The rumen microflora ecosystem adapts to the diet consumed by the animal. We tested the extent to which this adaptation facilitates or retards the digestion of plant-based forages. Following adaptation of sheep (Ovis aries) and red deer (Cervus elaphus) to diets containing different mixtures of alfalfa, grass, and heather (a dwarf shrub), an in vitro digestion technique was used to compare the ability of the rumen microflora to digest the mixtures of substrates to which they were adapted with their ability to digest different mixtures of the same substrates. In vitro digestion of different substrates was slightly greater in rumen liquor derived from sheep than in that derived from red deer for each of the different substrates, but the effect was not significant. Digestibility in sheep was independent of how the feed was presented (diet of equal proportions of alfalfa, grass, and heather in each meal (D-EQ): mean in vitro digestibility = 37.3%; alfalfa, grass, and heather presented sequentially on different days (D-SEQ): mean in vitro digestibility = 37.7%, SE of differences = 1.30%, p > 0.05). However, in red deer there was a significant effect of method of diet presentation (D-EQ: mean in vitro digestibility = 36.9%; D-SEQ: mean in vitro digestibility = 34.2%, SE of differences = 1.30%, p < 0.05), digestibility being substantially lower for D-SEQ than for D-EQ. Overall, the results demonstrated that whilst there were no species-specific differences in overall digestion efficiency, dietary adaptation had an effect on substrate digestion efficiency, with rumen microbes adapted to high-quality diets digesting these more efficiently than low-quality diets.

scholarly journals Effect of Dietary Fiber Sources on In-Vitro Fermentation and Microbiota in Monogastrics

Animals ◽  
2020 ◽  
Vol 10 (4) ◽  
pp. 674
Author(s):  
Asavela Ngalavu ◽  
Hailong Jiang ◽  
Saeed El-Ashram ◽  
Guillermo Tellez-Isaias ◽  
Mohammed Hamdy Farouk ◽  
...  
Keyword(s):  
Rice Straw ◽  
Fatty Acid Content ◽  
Microbial Community Composition ◽  
Experimental Treatment ◽  
In Vitro Digestion ◽  
Nutrient Digestibility ◽  
In Vitro Digestibility ◽  
Dry Matter Digestibility ◽  
Alfalfa Hay

Feed fiber composition is usually considered as one of the factors that have an impact on digestive tract microbiota composition. The investigations on the level of fermentation and in-vitro digestibility of different fibers are not well understood. The aim of the current study is to determine the effect of different fiber sources on intestinal nutrient digestibility, hindgut fermentation, and microbial community composition under in vitro conditions using pigs’ hindgut as a model. The experimental treatment diets contained alfalfa hay, cornstalk, and rice straw. Cornstalk treatment displayed higher digestibility compared to alfalfa hay and rice straw; similar results were observed with in-vitro digestibility using intestinal digesta. Firmicutes were the most abundant phyla (Firmicutes = 89.2%), and Lactobacillus were the prominent genera (75.2%) in response to alfalfa compared to rice straw and cornstalk treatments. In simulated in-vitro digestion, corn stalk fiber improved dry matter digestibility; rice straw fiber improved volatile fatty acid content and fermentation efficiency. Alfalfa fiber improved the thickness of deposited Firmicutes and Lactobacillus.

EFFECT OF FERMENTATION TIME IN THE ARTIFICIAL RUMEN ON THE RELATIONSHIP OF IN VITRO DIGESTIBILITY TO DIGESTIBILTY AND INTAKE OF HAY BY SHEEP

1968 ◽  
Vol 48 (3) ◽  
pp. 361-372 ◽  
Author(s):  
J. E. Troelsen ◽  
J. M. Bell
Keyword(s):  
In Vitro Digestion ◽  
In Vitro Digestibility ◽  
Growth Stages ◽  
Fermentation Time ◽  
Assay Procedure ◽  
Relationship Of ◽  
Physical And Chemical ◽  
The Relationship

The digestibility and intake of several kinds of hay at several growth stages were measured with sheep. The in vitro digestibility was determined by a two-stage procedure. Because the in vitro digestibility of dry matter was unduly affected by a high solubility of the ash fraction, organic matter digestibility was the preferred criterion. In vitro digestibility was measured after fermentation times of 6, 12, 24, 48 or 96 hr. Significant correlations (P < 0.001) were found between in vivo and in vitro digestibility at each of these times. Near-maximal correlations occurred for most hays at 48 to 96 hr. Regressions for each duration were calculated and were used to estimate durations where equal in vitro and in vivo values should occur. Differences between kinds of hay and interactions between growth stages hindered improvement of the assay procedure by simple adjustments in fermentation duration.Optimal estimates of digestibility and intake occurred at the same fermentation durations. This was attributed to the recognized relationship between digestibility and intake of forage. A change of one unit in the in vitro digestibility was associated with an 18% greater change in intake of grass hay than of alfalfa hay, but at 70% digestibility both kinds of hay were eaten in equal amounts.The optimal fermentation duration for a general assay to predict digestibility and intake was about 48 hr. Further improvements appeared to require knowledge about differences in kinds and growth stages of hay, in their physical and chemical reaction to in vivo mastication and digestion as compared with grinding and in vitro digestion.

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.

scholarly journals In vitro Digestibility Profiles of Different Types of Resistant Starch With Bioactive Guest Inhibitors

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 583-583
Author(s):  
Jiayue Guo ◽  
Alegna Reyes ◽  
Alyssa Gutierrez ◽  
Lingyan Kong
Keyword(s):  
Inclusion Complexes ◽  
Resistant Starch ◽  
Potato Starch ◽  
In Vitro Digestion ◽  
In Vitro Digestibility ◽  
Glycemic Response ◽  
Gut Health ◽  
Daily Consumption ◽  
Potential Inhibitors

Abstract Objectives Retardation of starch digestion is an effective way of optimizing glycemic response. As the non-digestible portion of starch, resistant starch (RS) is associated with several beneficial effects such as regulating blood glucose level and improving gut health. Although all types of RS demonstrate such health benefits, different subtypes and structures may lead to variations in the digestibility profile. The aim of this study was to investigate and compare the in vitro digestibility of type 2 RS (RS2), type 3 RS (RS3), and novel type 5 RS (RS5) produced by starch inclusion complexes with ascorbyl palmitate (AP) and palmitic acid (PA) as potential inhibitors or guest compounds. Methods Two RS2 samples (high amylose maize starch, HAMS; potato starch, PS) in both raw and cooked forms, and RS3 samples produced by retrogradation of the two starches were tested for in vitro enzymatic digestion. AP and PA were either added during the digestion of RS2 and RS3 samples as potential inhibitors or processed to form inclusion complexes with starch prior to digestion as guest compounds of RS5. Starch digestibility profiles, represented by rapidly digestible starch (RDS), slowly digestible starch (SDS), total digestible starch (TDS), and RS contents, were determined. Results Cooking significantly increased the digestibility of RS2, while retrogradation (formation of RS3) inhibited the digestion by increasing the SDS and RS contents. The addition of AP significantly inhibited the in vitro digestion of RS2 (both raw and cooked HAMS and PS) and RS3 (retrograded HAMS and PS). The digestibility profile of RS5 produced by forming starch inclusion complexes with AP and PA was comparable to that of RS3, which exhibited higher SDS and RS contents as compared to cooked RS2. Conclusions AP as a bioactive guest compound could inhibit the in vitro digestion of raw and cooked RS2 and RS3. RS5 produced by forming starch inclusion complexes with AP and PA presented comparable digestibility with RS3, and higher SDS and RS contents as compared to cooked RS2. Since raw RS2 is not normally consumed in daily life, RS3 and RS5 could serve as better choices for daily consumption. In addition, adding certain bioactive food components could compensate for RS loss, suggesting a practical way of modulating glycemic response. Funding Sources University of Alabama Emerging Scholar Program and Faculty Start-up Fund.

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