In Vitro Starch and Protein Digestibility of Disease Specific Nutrition Formulations

Abstract

Nutritional supplements are used in the management of diseases. The composition and form of nutrients in the supplements depend on the altered needs and gastrointestinal function of patients. The nutrition label of the supplements lacks information on the in vitro digestibility of nutrients which ultimately decides the availability of nutrients for absorption. Various factors that influence digestibility and availability include source of the nutrient, gut functionality, processing, physicochemical properties in the food matrix and inter-nutrient interactions. This study aimed at analyzing the in vitro starch and protein digestibility of six commercially available food formulations used in various disease conditions. The starch digestibility index (SDI) ranged from 64.47 ± 1.92 to 82.35 ± 2.71 and rapidly available glucose (RAG) from 26.06 ± 0.61 to 44.23 ± 0.38g per 100g. Dietary fiber content was inversely related with SDI (r - 0.845). The protein digestibility ranged from 41.42 ± 2.67 - 96.84 ± 1.01%. Formulations containing isolated forms of whey, casein and soy protein had a higher digestibility than in combinations. Besides information on the nutrient content, specifying the digestion characteristics of disease specific commercial formulations will help in their judicious use in meeting the nutritional requirements in various disease conditions.

Influence of processing techniques on the protein quality of major and minor millet crops: A review

“…In addition to nutritional value, physical and functional properties, namely in vitro digestibility and bioavailability of nutrients in the human intestine, also play vital roles in assimilation and utilization in the body. Usually, the digestibility and bioavailability of a nutrient in the human body are largely dependent on multiple factors viz: type & form of food, source of food, particle size, food matrix, method of processing, and nutrient interactions in the human gut (Srigiripura et al, 2019). In addition, the occurrence of inhibitors or anti-nutritional factors forms the complexes and thereby reduces the food digestibility and bioavailability (Hejazi & Orsat, 2016).…”

The Microstructure, Rheological Characteristics, and Digestibility Properties of Binary or Ternary Mixture Systems of Gelatinized Potato Starch/Milk Protein/Soybean Oil during the In Vitro Digestion Process

“…The in vitro protein digestibility of the test samples was carried out following the method of Srigiripura and Kotebagilu et al [ 27 ]. All test samples except GPS were taken in quantities equivalent to 100 mg of protein (about 10.0 g) for analysis.…”

“…Then, these samples were incubated at 37 °C for 3 h. Then, 1.5 mL of 0.5 N NaOH and 7.5 mL of 0.2 M phosphate buffer, containing 4 mg of pancreatin, were added to the samples before incubation at 37 °C for 24 h. Thereafter, 10% trichloroacetic acid was added to stop the incubation, and the mixture was allowed to stand for 2 h. Afterwards, the samples were centrifuged at 4000 rpm for 15 min, while the Kjeldahl method was used to analyze the protein content present in the supernatant. The protein digestibility was computed using the following formula (5) [ 27 ]: …”

Methods in food science and technology. Part 1

“…The RAG appears to be a simple-to-use indicator of the amount of glucose rapidly available, and it may be a useful adjunct to the GI results determined in vivo and an important tool in the management of diabetic patients and dietitians [Englyst et al 1999]. Thus, it is not entirely explainable that for products containing significant amounts of sugars, it is more common to determine only the SDI Muttagi and Ravindra 2020;Rajkumar et al 2020] and not the SDI and RAD [Srigiripura at al. 2019] to determine the body's response to the product consumed.…”