Bioavailability of Nutrients and Micronutrients: Advances in Modeling and In Vitro Approaches

Marze, Sébastien

doi:10.1146/annurev-food-030216-030055

Cited by 48 publications

(32 citation statements)

References 149 publications

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“…Nevertheless, the way the intestinal digestion influences the bioaccessibility of phenolic compounds is directed by the following factors: Intestinal enzymes and their action on the residual matrix, which can enhance the phenolic compounds; phenolic compounds degradation that can be accelerated by the oxygen and/or other transition-metal ions; absorption mechanisms [ 152 ]. In addition, the bioactive content and its bioaccessibility and bioavailability can suffer great modifications due to different processing techniques.…”

Section: Bioavailabilitymentioning

confidence: 99%

Whole Grains and Phenolic Acids: A Review on Bioactivity, Functionality, Health Benefits and Bioavailability

2018

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Cereal grains represent one of the major sources of human food and nowadays, their production has increased to fulfill the needs of the world’s population. Among whole grains, wheat is the most popular and contributes significantly to the human diet. Whole grains possess great nutritional and bioactive properties due to their fractions, bran and germ, that comprise unique health-promoting bioactive components. The evidence of health benefits in human intervention studies, as well as a World Health Organization report for 2012–2016, supports the dietary consumption of whole grains and whole-grain foods. The inverse correlation between whole grain consumption and the reduced risk of chronic diseases and metabolic syndromes was underlined by several epidemiological studies. This article focuses on the bioactive components of whole grains and their fractions, namely phenolic acids, starting from their chemical structure, bioactivity and bioavailability. According to the conclusive evaluation of the human intervention studies conducted using cereal bran and whole grains intake, the assumption that the bioactive compounds determine health outcomes is illustrated. In the last part of the work, the functional potential and the health claims related to whole grains and bran intake are discussed, as well as new technologies and strategies to enhance their health potential by an increased bioavailability.

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Section: Bioavailabilitymentioning

confidence: 99%

Whole Grains and Phenolic Acids: A Review on Bioactivity, Functionality, Health Benefits and Bioavailability

2018

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“…To study digestion, various in vitro digestion models that can be used to mimic one or more digestion phases, such as gastric or intestinal digestion, have been developed (18) . These models can also be applied to study absorption of the digested material, by incorporating intestinal cell cultures (19) . They vary from simple static models to highly sophisticated dynamic, computer-controlled gastrointestinal models (20) .…”

Section: In Vitro Digestion Modelsmentioning

confidence: 99%

Monitoring food digestion with magnetic resonance techniques

et al. 2020

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This review outlines the current use of magnetic resonance (MR) techniques to study digestion and highlights their potential for providing markers of digestive processes such as texture changes and nutrient breakdown. In vivo digestion research can be challenging due to practical constraints and biological complexity. Therefore, digestion is primarily studied using in vitro models. These would benefit from further in vivo validation. NMR is widely used to characterise food systems. MRI is a related technique that can be used to study both in vitro model systems and in vivo gastro-intestinal processes. MRI allows visualisation and quantification of gastric processes such as gastric emptying and coagulation. Both MRI and NMR scan sequences can be configured to be sensitive to different aspects of gastric or intestinal contents. For example, magnetisation transfer and chemical exchange saturation transfer can detect proton (1H) exchange between water and proteins. MRI techniques have the potential to provide molecular-level and quantitative information on in vivo gastric (protein) digestion. This requires careful validation in order to understand what these MR markers of digestion mean in a specific digestion context. Combined with other measures they can be used to validate and inform in vitro digestion models. This may bridge the gap between in vitro and in vivo digestion research and can aid the optimisation of food properties for different applications in health and disease.

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“…As with most in vitro digestion models reported in the literature, the assay reported here uses a static system (maintaining constant substrate-to-enzyme ratios, salt, etc.) maintained at 37 • C, allowing for simplicity and ease of sampling [14]. Continuous magnetic stirring was used during digestion to achieve homogenous mixing [14].…”

Section: Discussionmentioning

confidence: 99%

“…maintained at 37 • C, allowing for simplicity and ease of sampling [14]. Continuous magnetic stirring was used during digestion to achieve homogenous mixing [14]. Preliminary investigations using a commercially available semi-automated in vitro digestibility instrument to rank the digestibility of rice varieties ( Figure S3) were found to have limited applicability in the rice breeding program due to the longer running time (5 h) and higher capital outlay and operational running costs.…”

Section: Discussionmentioning

confidence: 99%

A High-Throughput In Vitro Assay for Screening Rice Starch Digestibility

Toutounji

Butardo

Zou

et al. 2019

Foods

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The development of rice that can produce slow and steady postprandial glucose in the bloodstream is a response to alarmingly high global rates of obesity and related chronic diseases. However, rice grain quality programs from all over the world currently do not have access to a high-throughput method to distinguish rice breeding materials that are digested slowly. The objective of this study was to develop a high-throughput in vitro assay to screen the digestibility of cooked white rice grains and to investigate its ability to differentiate rice genotypes with a low starch digestibility rate. The digestibility rate and extent of three commercial rice genotypes with diverse GI values (Doongara, Reiziq and Waxy) were successfully differentiated using the protocol. Further investigations with eight rice genotypes indicated the percentage of starch hydrolysed at a single time point of the assay (SH-60) successfully differentiated genotypes with a low digestibility rate (the SH-60 of Doongara and YRL127 was 50% and 59%, respectively) from genotypes with an intermediate or high digestibility rate (SH-60 values were between 64% and 93%). Application of this methodology in rice breeding programs may assist in the screening and development of new varieties with a desirable postprandial glycaemic response.

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Bioavailability of Nutrients and Micronutrients: Advances in Modeling and In Vitro Approaches

Cited by 48 publications

References 149 publications

Whole Grains and Phenolic Acids: A Review on Bioactivity, Functionality, Health Benefits and Bioavailability

Whole Grains and Phenolic Acids: A Review on Bioactivity, Functionality, Health Benefits and Bioavailability

Monitoring food digestion with magnetic resonance techniques

A High-Throughput In Vitro Assay for Screening Rice Starch Digestibility

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