Influence of cheese matrix on lipid digestion in a simulated gastro-intestinal environment

Lamothe, Sophie; Corbeil, Marie-Michelle; Turgeon, Sylvie L.; Britten, Michel

doi:10.1039/c2fo10256k

Cited by 85 publications

(72 citation statements)

References 41 publications

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“…A protocol based on the use of digestive enzymes was followed [50] and simulated fluids were prepared according to the protocol proposed by Minekus et al (2014) [51]. Portions of 5 g of each sample were placed into a 50-mL tube.…”

Section: Methodsmentioning

confidence: 99%

Increasing Antioxidant Activity and Protein Digestibility in Phaseolus vulgaris and Avena sativa by Fermentation with the Pleurotus ostreatus Fungus

et al. 2017

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The aim of the research was to determine the impact of fermentation with Pleurotus ostreatus on kidney beans, black beans, and oats. The results indicate that the fungus has a positive effect on the substrates when compared to the controls. The antioxidant activity (39.5% on kidney beans and 225% on oats in relation to the controls) and content of total polyphenols (kidney beans three times higher regarding the controls) increased significantly by the presence of the fungus mycelium, even after simulated digestion. There was a significant increase in protein digestibility (from 39.99 to 48.13% in black beans, 44.06 to 69.01% in kidney beans, and 63.25 to 70.01% in oats) and a decrease of antinutrient tannins (from 65.21 to 22.07 mg in black beans, 35.54 to 23.37 in kidney beans, and 55.67 to 28.11 in oats) as well as an increase in the contents of some essential amino acids. Overall, this fermentation treatment with Pleurotus ostreatus improved the nutritional quality of cereals and legumes, making them potential ingredients for the elaboration and/or fortification of foods for human nutrition.

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Section: Methodsmentioning

confidence: 99%

Increasing Antioxidant Activity and Protein Digestibility in Phaseolus vulgaris and Avena sativa by Fermentation with the Pleurotus ostreatus Fungus

et al. 2017

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“…This assumes that each TG molecule can generate two FA and one MG and that no further hydrolysis of MG occurs (Lamothe, Corbeil, Turgeon, & Britten, 2012;Li & McClements, 2010;Marze et al, 2013;Pafumi et al, 2002).…”

Section: Fatty Acids Versus Those Which May Be Released In the Convermentioning

confidence: 99%

Usefulness of 1H NMR in assessing the extent of lipid digestion

et al. 2015

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Proton Nuclear Magnetic Resonance ((1)H NMR) is proved to be, for the first time, a very useful technique in monitoring the extent of lipid hydrolysis in digestion processes. Sunflower oil and minced fish flesh, as model foods, were subjected to different in vitro digestion experiments and the lipolysis levels reached were evaluated using (1)H NMR spectral data. Simple observation of the spectra gives very valuable information about the extent of the lipolysis and enables a rapid discrimination among samples having different hydrolysis degree. Equations were developed to quantify all the lipolytic products, and either referred to acyl groups plus fatty acids, or to glyceryl structures. The main hydrolysis products were 1,2-diglycerides, 2-monoglycerides, glycerol and fatty acids, although small proportions of 1,3-diglycerides and of 1-monoglycerides were also found. With this methodology, determination of the extent of lipid digestion in its different definitions can be made. It has been shown that these definitions are not equivalent, which is evidence for the need for a consensus in this regard.

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“…The aluminum dish was put in a forced air oven at 60 ºC for 48 hours and weighed again to determine the mass of large solids. The MDI, corresponding to the proportion of solids passing the metallic sieve, was calculated according to Lamothe et al (2012Lamothe et al ( , 2014.…”

Section: Matrix Degradation Index (Mdi (%))mentioning

confidence: 99%

“…Triton X-100 and 6% ethanol in water (Lamothe et al 2012) . This solution was used to solubilize the free fatty acids (FFA) and stop the lipase activity.…”

Section: Lipolysis Extent (%)mentioning

confidence: 99%

Fat digestibility in meat products: influence of food structure and gastrointestinal conditions

Asensio-Grau

Calvo-Lerma

Heredia

et al. 2018

International Journal of Food Sciences and Nutrition

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Digestibility of macronutrients depends on the food matrix structure as well as on gastrointestinal conditions, especially in patients with exocrine pancreatic insufficiency. In this situation, an oral enzyme supplementation that promotes nutrient hydrolysis is needed. In this context, in the present study, a static in vitro digestion model was used to assess the lipid digestibility of different meat products (processed and fresh), different intestinal conditions of pH (6 or 7), bile concentration (1 or 10 mM), and doses of the enzyme supplement (1000 to 4000 lipase units/ g fat). Results showed that processed (unstructured) meats had better matrix degradation during digestion and reached higher values of lipolysis extents (total free fatty acids/ g fat) than the natural meat matrices with a statistically significant association (p<0.001). Regarding the intestinal medium, pH of 7 and bile concentration of 10 mM contribute to higher matrix degradation, and thus, to a higher lipolysis (p<0.001).

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Influence of cheese matrix on lipid digestion in a simulated gastro-intestinal environment

Cited by 85 publications

References 41 publications

Increasing Antioxidant Activity and Protein Digestibility in Phaseolus vulgaris and Avena sativa by Fermentation with the Pleurotus ostreatus Fungus

Increasing Antioxidant Activity and Protein Digestibility in Phaseolus vulgaris and Avena sativa by Fermentation with the Pleurotus ostreatus Fungus

Usefulness of 1H NMR in assessing the extent of lipid digestion

Fat digestibility in meat products: influence of food structure and gastrointestinal conditions

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