Characterization of rice glutelin fibrils and their effect on in vitro rice starch digestibility

Li, Shuang; Jiang, Zongyuan; Wang, Faxiang; Wu, Jinhong; Liu, Yongle; Li, Xianghong

doi:10.1016/j.foodhyd.2020.105918

Cited by 55 publications

(5 citation statements)

References 41 publications

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“…In particular, long fibrils formed from whey protein isolate were less degraded than curly fibrils formed from kidney bean, soy and egg white (Lassé et al ., 2016). More and more studies have focused on the impact of digestion on fibrils formed from proteins in the context of food and especially with a focus on fibril digestibility within the gastrointestinal system (Bateman et al ., 2010; He et al ., 2014; Lassé et al ., 2016; Li et al ., 2020; Wei & Huang, 2020). This emphasises the interest of the experiment carried out in this article to further understand how SABP could be designed for an oral delivery application.…”

Section: Resultsmentioning

confidence: 99%

Self‐assembling bioactive peptides for gastrointestinal delivery—Bioinformatics‐driven discovery and in vitro assessment

Petit,

Dyer,

Richena

et al. 2024

Int J of Food Sci Tech

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SummaryFood‐derived peptides are promising materials for oral delivery purposes as they are readily available, can be generated using common techniques, and their self‐assembly properties can be tuned for specific applications. A method for identifying such self‐assembling bioactive peptides (SABP) candidates based on in silico analysis was developed and allowed for the discovery of a bovine‐derived SABP: FFVAPFPEVFGK. This peptide was then successfully generated from the αs1‐casein using enzymatic hydrolysis and isolated with size exclusion chromatography. Furthermore, we assessed the in vitro potential of the peptide for oral delivery to the lower gastrointestinal tract, using the INFOGEST standardised protocol. Transmission electron microscopy and mass spectrometry analyses showed that both the natural and the synthetic peptide were able to resist degradation in the oral and gastric phases. Indeed, the peptides remained assembled at the end of the gastric phase with some of the structure eroded from the action of pepsin and/or the pH. This article provides further insight into the potential of food‐derived peptides as functional food ingredients for oral delivery.

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Section: Resultsmentioning

confidence: 99%

Self‐assembling bioactive peptides for gastrointestinal delivery—Bioinformatics‐driven discovery and in vitro assessment

Petit,

Dyer,

Richena

et al. 2024

Int J of Food Sci Tech

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“…2 a showed the particle size of SPI pretreated by ultrasound increased first and then decreased as heating time increased. The increase in particle size at the initial stage of heating was attributed to the release of the building blocks required for fibrillation, while the heating time was extended, the large agglomerates disappeared because of acid hydrolysis, and the samples were mainly composed of smaller particles [41] , [42] . The increase of the average particle size of SPI pretreated by ultrasound was more significant than SPI at 0.5 h. It is speculated that ultrasound could promote the release of the building blocks during the initial heating stage, thereby affecting the nanofibrils formation process.…”

Section: Resultsmentioning

confidence: 99%

Effect mechanism of ultrasound pretreatment on fibrillation Kinetics, physicochemical properties and structure characteristics of soy protein isolate nanofibrils

2021

Ultrasonics Sonochemistry

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Highlights Ultrasound can increase the formation rate of soy protein isolate nanofibrils. Ultrasound-pretreated soy protein isolate nanofibrils has a smaller particle size. Ultrasound can increase β-sheet contents of SPI nanofibrils, promoting the nanofibrils formation. Ultrasound can promote protein unfolding and exposing more binding sites.

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“…A few in vitro [ 187 , 188 ] and in vivo [ 179 ] studies that have been conducted reviewing the digestibility and toxicity of PNFs concluded that there is no major negative impact of consuming PNFs. Food-related PNFs have structural similarities to some disease-related amyloid fibrils.…”

Section: Functional Properties and Processingmentioning

confidence: 99%

Nordic Crops as Alternatives to Soy—An Overview of Nutritional, Sensory, and Functional Properties

Auer

Östlund

Nilsson

et al. 2023

Foods

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Soy (Glycine max) is used in a wide range of products and plays a major role in replacing animal-based products. Since the cultivation of soy is limited by cold climates, this review assessed the nutritional, sensory, and functional properties of three alternative cold-tolerant crops (faba bean (Vicia faba), yellow pea (Pisum sativum), and oat (Avena sativa)). Lower protein quality compared with soy and the presence of anti-nutrients are nutritional problems with all three crops, but different methods to adjust for these problems are available. Off-flavors in all pulses, including soy, and in cereals impair the sensory properties of the resulting food products, and few mitigation methods are successful. The functional properties of faba bean, pea, and oat are comparable to those of soy, which makes them usable for 3D printing, gelation, emulsification, and extrusion. Enzymatic treatment, fermentation, and fibrillation can be applied to improve the nutritional value, sensory attributes, and functional properties of all the three crops assessed, making them suitable for replacing soy in a broad range of products, although more research is needed on all attributes.

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Characterization of rice glutelin fibrils and their effect on in vitro rice starch digestibility

Cited by 55 publications

References 41 publications

Self‐assembling bioactive peptides for gastrointestinal delivery—Bioinformatics‐driven discovery and in vitro assessment

Self‐assembling bioactive peptides for gastrointestinal delivery—Bioinformatics‐driven discovery and in vitro assessment

Effect mechanism of ultrasound pretreatment on fibrillation Kinetics, physicochemical properties and structure characteristics of soy protein isolate nanofibrils

Nordic Crops as Alternatives to Soy—An Overview of Nutritional, Sensory, and Functional Properties

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