A standardised semi-dynamic <i>in vitro</i> digestion method suitable for food – an international consensus

Mulet-Cabero, Ana-Isabel; Egger, Lotti; Portmann, Reto; Ménard, Olivia; Marze, Sébastien; Minekus, Mans; Feunteun, Steven Le; Sarkar, Anwesha; Grundy, Myriam M.-L.; Carrière, Frédéric; Golding, Matthew; Dupont, Didier; Recio, Isidra; Brodkorb, André; Mackie, Alan

doi:10.1039/c9fo01293a

Cited by 293 publications

(218 citation statements)

References 96 publications

(140 reference statements)

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“…Here we applied an in vitro digestion approach simulating the bio-accessibility of key micro-nutrients in an attempt to test the connection between the identified QTL and bio-accessibility. Previous studies suggested that the major part of mineral–nutrients are being absorbed in the liquid fraction of the small intestines, that is, SIF liquid (supernatant) is the most bio-accessible fraction for micronutrients [ 58 ]. To evaluate the potential of sesame seeds to provide good source of iron, we tested the iron bio-accessibility of various food sources including, chicken liver, whole wheat grains, corn, cornflakes, chickpea and spinach ( Table S10 ).…”

Section: Discussionmentioning

confidence: 99%

Genetic Architecture Underpinning Yield Components and Seed Mineral–Nutrients in Sesame

Teboul

Gadri

Berkovich

et al. 2020

Genes

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Genetic dissection of yield components and seed mineral-nutrient is crucial for understanding plant physiological and biochemical processes and alleviate nutrient malnutrition. Sesame (Sesamum indicum L.) is an orphan crop that harbors rich allelic repertoire for seed mineral–nutrients. Here, we harness this wide diversity to study the genetic architecture of yield components and seed mineral–nutrients using a core-collection of worldwide genotypes and segregating mapping population. We also tested the association between these traits and the effect of seed nutrients concentration on their bio-accessibility. Wide genetic diversity for yield components and seed mineral–nutrients was found among the core-collection. A high-density linkage map consisting of 19,309 markers was constructed and used for genetic mapping of 84 QTL associated with yield components and 50 QTL for seed minerals. To the best of our knowledge, this is the first report on mineral–nutrients QTL in sesame. Genomic regions with a cluster of overlapping QTL for several morphological and nutritional traits were identified and considered as genomic hotspots. Candidate gene analysis revealed potential functional associations between QTL and corresponding genes, which offers unique opportunities for synchronous improvement of mineral–nutrients. Our findings shed-light on the genetic architecture of yield components, seed mineral–nutrients and their inter- and intra- relationships, which may facilitate future breeding efforts to develop bio-fortified sesame cultivars.

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Section: Discussionmentioning

confidence: 99%

Genetic Architecture Underpinning Yield Components and Seed Mineral–Nutrients in Sesame

Teboul

Gadri

Berkovich

et al. 2020

Genes

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“…Little information is available on the gastric digestion of milk fat, irrespective of species. Lipolysis during the gastric phase was previously considered to be of less relevance during the overall digestion process as gastric lipolysis accounts for only 10–25% of the overall lipid digestion in adults ( 155 ). Therefore, most of the studies reported in the literature on fat digestion have focused mainly on intestinal digestion.…”

Section: Milk Digestionmentioning

confidence: 99%

“…Therefore, most of the studies reported in the literature on fat digestion have focused mainly on intestinal digestion. However, it is now widely suggested that gastric lipases should be incorporated in in vitro digestion studies as their preliminary role may facilitate further breakdown of lipids by intestinal lipases ( 155 ). Also, in contrast to adults, gastric lipases play a significant role in infants because of their high postprandial gastric pH ( 156 ).…”

Section: Milk Digestionmentioning

confidence: 99%

“…However, as cattle and non-cattle milks vary in protein composition (proportion of different proteins) as well as protein-to-fat ratio, it is likely that there will be differences in the structure and consistency of the protein curd (or clot) formed from different milks, which may lead to further differences in the release of fat globules from the clot matrix of different milks. It should also be noted that the gastric and intestinal digestion conditions of infants (as well as the elderly) are different from those of adults in terms of acid secretions and enzyme (proteases and lipases) activities ( 155 , 156 , 161 ). Thus, relevant dynamic in vitro models need to be used to study the digestion of milks in different age groups, and in vitro results need to be ultimately corroborated based on in vivo observations.…”

Section: Milk Digestionmentioning

confidence: 99%

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Composition, Structure, and Digestive Dynamics of Milk From Different Species—A Review

et al. 2020

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Background: The traditional dairy-cattle-based industry is becoming increasingly diversified with milk and milk products from non-cattle dairy species. The interest in non-cattle milks has increased because there have been several anecdotal reports about the nutritional benefits of these milks and reports both of individuals tolerating and digesting some non-cattle milks better than cattle milk and of certain characteristics that non-cattle milks are thought to share in common with human milk. Thus, non-cattle milks are considered to have potential applications in infant, children, and elderly nutrition for the development of specialized products with better nutritional profiles. However, there is very little scientific information and understanding about the digestion behavior of non-cattle milks. Scope and Approach: The general properties of some non-cattle milks, in comparison with human and cattle milks, particularly focusing on their protein profile, fat composition, hypoallergenic potential, and digestibility, are reviewed. The coagulation behaviors of different milks in the stomach and their impact on the rates of protein and fat digestion are reviewed in detail. Key findings and Conclusions: Milk from different species vary in composition, structure, and physicochemical properties. This may be a key factor in their different digestion behaviors. The curds formed in the stomach during the gastric digestion of some non-cattle milks are considered to be relatively softer than those formed from cattle milk, which is thought to contribute to the degree to which non-cattle milks can be easily digested or tolerated. The rates of protein and fat delivery to the small intestine are likely to be a function of the macro- and micro-structure of the curd formed in the stomach, which in turn is affected by factors such as casein composition, fat globule and casein micelle size distribution, and protein-to-fat ratio. However, as no information on the coagulation behavior of non-cattle milks in the human stomach is available, in-depth scientific studies are needed in order to understand the impact of compositional and structural differences on the digestive dynamics of milk from different species.

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“…These limitations have prompted the development of dynamic models. Recently, Mulet-Cabero et al reported an intermediate model built upon the harmonized INFOGEST static model and including gradual acidification, fluid and enzyme secretion, and emptying [ 55 ].…”

Section: Bioavailability Of Food Peptidesmentioning

confidence: 99%

Current Evidence on the Bioavailability of Food Bioactive Peptides

2020

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Food protein-derived bioactive peptides are recognized as valuable ingredients of functional foods and/or nutraceuticals to promote health and reduce the risk of chronic diseases. However, although peptides have been demonstrated to exert multiple benefits by biochemical assays, cell culture, and animal models, the ability to translate the new findings into practical or commercial uses remains delayed. This fact is mainly due to the lack of correlation of in vitro findings with in vivo functions of peptides because of their low bioavailability. Once ingested, peptides need to resist the action of digestive enzymes during their transit through the gastrointestinal tract and cross the intestinal epithelial barrier to reach the target organs in an intact and active form to exert their health-promoting properties. Thus, for a better understanding of the in vivo physiological effects of food bioactive peptides, extensive research studies on their gastrointestinal stability and transport are needed. This review summarizes the most current evidence on those factors affecting the digestive and absorptive processes of food bioactive peptides, the recently designed models mimicking the gastrointestinal environment, as well as the novel strategies developed and currently applied to enhance the absorption and bioavailability of peptides.

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A standardised semi-dynamic in vitro digestion method suitable for food – an international consensus

Abstract: Standardised recommendations for a physiologically relevant, semi-dynamic in vitro simulation of upper GI tract digestion.

Cited by 293 publications

References 96 publications

Genetic Architecture Underpinning Yield Components and Seed Mineral–Nutrients in Sesame

Genetic Architecture Underpinning Yield Components and Seed Mineral–Nutrients in Sesame

Composition, Structure, and Digestive Dynamics of Milk From Different Species—A Review

Current Evidence on the Bioavailability of Food Bioactive Peptides

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