In vitro digestion of soymilk using a human gastric simulator: Impact of structural changes on kinetics of release of proteins and lipids

Wang, Xin; Ye, Aiqian; Dave, Anant; Singh, Harjinder

doi:10.1016/j.foodhyd.2020.106235

Cited by 40 publications

(16 citation statements)

References 60 publications

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“…During this phase, the acidic environment, the continuous mechanical shock, the presence of pepsin and the diluting effect of digestive enzyme solution led to the collapse of the organized protein network, thus promoting the release of soluble proteins. Other authors had reported similar observations [28,29]. After gastric digestion (P2-60), some blurry bands (<15 kDa) were observed in soymilk (Figure 6a).…”

Section: Discussionsupporting

confidence: 81%

Effect of Transglutaminase Pre-Crosslinking Treatment Incorporated with Glucono-δ-lactone on the Physicochemical and Digestive Properties of Tofu

Hui

Xing

2022

Polymers

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This study evaluated the effect of transglutaminase (TGase) pre-crosslinking treatment on the physicochemical and digestive characteristics of tofu coagulated by glucono-δ-lactone (GDL). Results showed that certain TGase pre-crosslinking times (0.5, 1, 2 and 3 h) could promote the colloidal stability of soymilk with increased particle average sizes and absolute values of zeta potential. Particularly, the water holding capacity and gel strength of tofu pre-crosslinked by TGase for 2 h were 6.8% and 47.7% enhancement, respectively, compared to the control, and exhibited the highest score of overall acceptability. However, extensive pre-crosslinking by TGase for 3 h had an adverse impact on the sensory of tofu with poor firmness, rough structure and whey separation. Hence, the tofu gel pre-crosslinked by TGase for 2 h and then coagulated by GDL was recommended which showed a “slow release” mode of soluble proteins during the in vitro digestion phase, and had more chances to release bioactive peptides than soymilk.

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Section: Discussionsupporting

confidence: 81%

Effect of Transglutaminase Pre-Crosslinking Treatment Incorporated with Glucono-δ-lactone on the Physicochemical and Digestive Properties of Tofu

Hui

Xing

2022

Polymers

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“…The soymilk was a complex aqueous phase that contained protein particles, oil bodies, and other carbohydrates. Figure A1 exhibits the typical image of soymilk similar to that reported by Wang et al TPE in soymilk caused some large spots in the lens view, which might be large protein particles or oil body–protein aggregates (Figure B1,C1) . The result was in agreement with the particle size distribution for one small peak at 10–100 μm.…”

Section: Resultssupporting

confidence: 85%

“…27 Confocal Imaging. The microstructures of soymilk and digesta during digestion were investigated by an inverted confocal laser scanning microscope (Leica TCS SP5, Germany) according to Wang et al 28 The samples were collected in an icebox and observed immediately. Nile Red (0.1% in acetone, w/v) and fast green (1%, w/ v) were used to stain the oil and protein in soymilk.…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

Pepsin Diffusivity and In Vitro Gastric Digestion of Soymilk as Affected by Binding of Tea Polyphenols to Soy Proteins

Zhao

Zheng

et al. 2021

J. Agric. Food Chem.

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This study aimed to investigate the effect of tea polyphenol extract (TPE) on the in vitro gastric digestion of soymilk. Fluorescence recovery after photobleaching was applied to measure pepsin diffusivity in soymilk. The characteristics of soymilk digesta were evaluated by gel electrophoresis, degree of hydrolysis (DH), molecular weight distribution, free amino acid analysis, particle size, antioxidant capacity, and trypsin/chymotrypsin inhibitor activity (TIA/CIA). The binding between soy proteins and tea polyphenols could significantly impair in vitro gastric digestion of soymilk by decreasing pepsin diffusivity from 91.3 to 70.3 μm2/s and DH from 17.13 to 13.93% with 1.2 mg/g TPE addition. Soymilk with 0.6 mg/g TPE addition exhibited low TIA/CIA and a strong antioxidant capacity in gastric digesta, which might be good for the following intestinal digestion. A better understanding of the effect of polyphenol on the digestion of protein-based food may be beneficial to innovation in food manufacturing.

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“…However, it is time-consuming, highly complex, and requires more expensive enzymes, thus far less accessible than a static model [36]. Dynamic gastrointestinal model has been used to investigate the process of digestion in details, such as properties of lipid emulsion for lipid-soluble nutrients [37], novel food or drug encapsulation technique [38,39], kinetic of structural changes and release of proteins and lipids [40], kinetics of lipid oxidation during digestion process [41], possible interactions between different food on nutrients digestibility [42], and effect of food rheological properties [43][44][45] .…”

Section: Dynamic Digestion Modelmentioning

confidence: 99%

In-vitro digestion models: a critical review for human and fish and a protocol for in-vitro digestion in fish

et al. 2021

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Digestive systems in human, animals, and fish are biological reactors and membranes to digest food and extract nutrients. Therefore, static and dynamic models of in-vitro digestion systems are developed to study e.g. novel food and feed before in-vivo studies. Such models are well developed for human, but not to the same extent for animals and fish. On the other hand, recent advances in aquaculture nutrition have created several potential fish meal replacements, and the assessment of their nutrient digestibility is critical in the application as a fish meal replacement. Using an in-vitro method, the assessment of an ingredient digestibility could be faster and less expensive compared to using an in-vivo experiment. An in-vitro method has been widely used to assess food nutrient digestibility for humans; however, its application for fish is still in the early stages. Both the human and fish as monogastric vertebrates share similar gastrointestinal systems; thus, the concept from the application for humans could be applied for fish. This review aims to improve the in-vitro digestion protocol for fish by adapting the concept from then study for humans, summarizing the current available in-vitro digestion model developed for human and fish in-vitro digestion study, identifying challenges specifically for fish required to be tackled and suggesting an engineering approach to adapt the human in-vitro gastrointestinal model to fish. Protocols to conduct in-vitro digestion study for fish are then proposed.

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In vitro digestion of soymilk using a human gastric simulator: Impact of structural changes on kinetics of release of proteins and lipids

Cited by 40 publications

References 60 publications

Effect of Transglutaminase Pre-Crosslinking Treatment Incorporated with Glucono-δ-lactone on the Physicochemical and Digestive Properties of Tofu

Effect of Transglutaminase Pre-Crosslinking Treatment Incorporated with Glucono-δ-lactone on the Physicochemical and Digestive Properties of Tofu

Pepsin Diffusivity and In Vitro Gastric Digestion of Soymilk as Affected by Binding of Tea Polyphenols to Soy Proteins

In-vitro digestion models: a critical review for human and fish and a protocol for in-vitro digestion in fish

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