<i>In Vitro</i> Bioaccessibility Protocol for Chlorophylls

Viera, Isabel; Herrera, Marta; Roca, María

doi:10.1021/acs.jafc.1c02815

Cited by 12 publications

(4 citation statements)

References 53 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Food matrix effects on digestibility of food components have been reported with emphasis on those food formulations where the aim is to improve the digestibility of a particular compound. This aim is the case for phytochemicals (carotenoids, chlorophylls, anthocyanins, flavonoids), vitamins, and many others (22)(23)(24)(25). These studies limit the effect of the food matrix on digestibility of compounds with a narrow range of structural diversity, so that the correlation between digestibility and food matrix effect is not biased by complex structural factors.…”

Section: Discussionmentioning

confidence: 99%

Food matrix impacts bioaccessibility and assimilation of acid whey-derived milk fat globule membrane lipids in Caco-2 cells

Kosmerl,

Martínez-Sánchez,

Calvo

et al. 2023

Front. Nutr.

View full text Add to dashboard Cite

The milk fat globule membrane (MFGM) imparts human health benefits ranging from improved immune system, gut, and brain function to improved cardiometabolic health. The industry’s growing interest in introducing MFGM-enriched foods requires scientific evidence that the benefits derived from this compound are not affected by the formulation or processes that may alter its function, such as the digestion process. In this study, the impact of food matrices and supplementation levels on the bioaccessibility and assimilation of MFGM lipids in cell culture was investigated. Three food matrices including a protein-rich jelly, carbohydrate-rich cookie, and a carbohydrate- and fat-rich cookie with sunflower oil (SF-cookie) were supplemented with an MFGM ingredient derived from cottage cheese acid whey at 2, 5, and 10% (w/w). Each formulation underwent simulated digestion consisting of oral, gastric, and intestinal phases, and the micellar fraction was collected for both analysis and lipid assimilation in Caco-2 intestinal cells. The micellar fractions were diluted and applied to the cells for 4 h. A lipidomic approach was used to assess the lipid profiles of micellar fractions and intestinal cells. The micelles from digested jellies, cookies, and SF-cookies containing MFGM showed a distinct separation using partial least squares discriminant analysis (PLS-DA). Both correlation loadings and variable importance in projection (VIP) scores demonstrated a tendency of MFGM polar lipids (ceramides, glucosylceramides) for micelles from digested jelly, whereas micelles from digested cookies were associated with MFGM neutral lipids (free fatty acids, cholesterol, etc.). The effect of supplementation level on the micellar lipid profiles reinforced this pattern. The lipid profiles of intestinal cells after incubation with the micellar fractions differed considerably from the corresponding micellar lipid profiles. Specifically, the SF-cookie-treated cells were associated with a greater abundance of PUFA relative to jelly- and cookie-treated cells; however, increasing MFGM supplementation showed irregular patterns and rearrangement of cellular lipid profiles, suggesting the cells’ role in regulating lipid metabolism in response to nutritional stimuli. The nature of lipid micellarization and assimilation in intestinal cells from MFGM-containing food formulations echoes the complexity of lipids inherent to the MFGM itself, suggesting the need for application-based MFGM supplementation.

show abstract

Section: Discussionmentioning

confidence: 99%

Food matrix impacts bioaccessibility and assimilation of acid whey-derived milk fat globule membrane lipids in Caco-2 cells

Kosmerl,

Martínez-Sánchez,

Calvo

et al. 2023

Front. Nutr.

View full text Add to dashboard Cite

show abstract

“…Only pheophytinatonikel(II) was identified [68]. Viera et al (2021) analyzed fiber-rich vegetable puree, fat-rich virgin olive oil, and fruit juice for chlorophyll-based colorants using an HPLC-UV-Vis method. The separation was carried out using a Mediterranean Sea18 HPLC column (3 µm size × 20 cm length × 4.6 mm ID), using mobile phases (a) H 2 O/0.05 M ammonium acetate/MeOH (1/1/8, v/v/v) and (b) MeOH/acetone (1/1, v/v), within a wavelength range (λ-range) of 350 to 800 nm.…”

Section: Separation and Identification Of Chlorophylls And Chlorophyl...mentioning

confidence: 99%

“…The separation was carried out using a Mediterranean Sea18 HPLC column (3 µm size × 20 cm length × 4.6 mm ID), using mobile phases (a) H 2 O/0.05 M ammonium acetate/MeOH (1/1/8, v/v/v) and (b) MeOH/acetone (1/1, v/v), within a wavelength range (λ-range) of 350 to 800 nm. They found different chlorophyll derivatives such as chlorins, rhodins, pheophorbides, chlorophylls, pheophytins, 13 2 -OH-pheophorbides, 13 2 -OH-chlorophylls, 13 2 -OH-pheophytins, 15 1 -OH-lactone-pheophorbides, 15 1 -OH-lactone-pheophytins, and pyropheophytins [69].…”

Section: Separation and Identification Of Chlorophylls And Chlorophyl...mentioning

confidence: 99%

Analysis of Chlorophylls/Chlorophyllins in Food Products Using HPLC and HPLC-MS Methods

Mandal

Ling

2023

Molecules

View full text Add to dashboard Cite

Of the different quality parameters of any food commodity or beverage, color is the most important, attractive and choice-affecting sensory factor to consumers and customers. Nowadays, food industries are interested in making the appearance of their food products attractive and interesting in order to appeal to consumers/customers. Natural green colorants have been accepted universally due to their natural appeal as well as their nontoxic nature to consumers. In addition, several food safety issues mean that natural green colorants are preferable to synthetic food colorants, which are mostly unsafe to the consumers but are less costly, more stable, and create more attractive color hues in food processing. Natural colorants are prone to degradation into numerous fragments during food processing, and thereafter, in storage. Although different hyphenated techniques (especially high-performance liquid chromatography (HPLC), LC-MS/HRMS, and LC/MS-MS are extensively used to characterize all these degradants and fragments, some of them are not responsive to any of these techniques, and some substituents in the tetrapyrrole skeleton are insensitive to these characterization tools. Such circumstances warrant an alternative tool to characterize them accurately for risk assessment and legislation purposes. This review summarizes the different degradants of chlorophylls and chlorophyllins under different conditions, their separation and identification using various hyphenated techniques, national legislation regarding them, and the challenges involved in their analysis. Finally, this review proposes that a non-targeted analysis method that combines HPLC and HR-MS assisted by powerful software tools and a large database could be an effective tool to analyze all possible chlorophyll and chlorophyllin-based colorants and degradants in food products in the future.

show abstract

“…Traditionally, sample preparation methods include liquid-liquid extraction (LLE) and solid-phase extraction (SPE) [25][26][27]. However, these methods do not agree with the current trends in green analytical chemistry [28], promoting the reduction in toxic and harmful solvents during the preparation and pre-treatment steps of analytical processes [29].…”

Section: Introductionmentioning

confidence: 99%

Simplified Unified BARGE Method to Assess Migration of Phthalate Esters in Ingested PVC Consumer Products

Mohamed

Kim

et al. 2023

IJERPH

View full text Add to dashboard Cite

The unified bioaccessibility research group of Europe (BARGE) method (UBM) suggests using in vitro experimental conditions for simulating the release of chemicals from confined matrices, such as soils and sediments, in the human gastrointestinal tract. It contains comprehensive steps that simulate human digestion pathways and has good potential for application in the leaching of plastic additives from accidentally ingested plastic particles. However, its complexity could be a challenge for routine screening assessments of the migration of chemicals from consumer plastic products. In this study, the UBM was modified to assess the migration of plastic additives from consumer products with five model phthalate esters (i.e., dibutyl phthalate (DBP), benzyl butyl phthalate (BBP), bis(2-ethylhexyl) phthalate (DEHP), and di-n-octyl phthalate (DNOP)) from polyvinyl chloride (PVC). The migration of phthalate esters was observed in four digestive phases (saliva, gastric, duodenal, and bile). Three separate experiments were conducted with the addition of (1) inorganic constituents only, (2) inorganic and organic constituents, and (3) inorganic and organic constituents in combination with digestive enzymes. While using enzymes with the UBM solution, the migrated mass for leached compounds was comparatively low (0.226 ± 0.04 μg) in most digestion phases, likely due to a self-generated coating of enzymes on the plastic materials. However, higher mass migration (0.301 ± 0.05) was observed when phthalate esters were analyzed in the UBM solution, excluding the enzymes. A ring test among six independent laboratories confirmed the robustness of the modified method. Therefore, we propose a simplified version of the original UBM designed mainly for the migration of inorganic elements using only the inorganic and organic components of the solution throughout all phases of digestion.

show abstract

In Vitro Bioaccessibility Protocol for Chlorophylls

Cited by 12 publications

References 53 publications

Food matrix impacts bioaccessibility and assimilation of acid whey-derived milk fat globule membrane lipids in Caco-2 cells

Food matrix impacts bioaccessibility and assimilation of acid whey-derived milk fat globule membrane lipids in Caco-2 cells

Analysis of Chlorophylls/Chlorophyllins in Food Products Using HPLC and HPLC-MS Methods

Simplified Unified BARGE Method to Assess Migration of Phthalate Esters in Ingested PVC Consumer Products

Contact Info

Product

Resources

About