Protein digestion of different protein sources using the INFOGEST static digestion model

Sousa, Raquel; Portmann, Reto; Dubois, Sébastien; Recio, Isidra; Egger, Lotti

doi:10.1016/j.foodres.2020.108996

Cited by 103 publications

(66 citation statements)

References 60 publications

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“…This result reveals the stability of these NPs in acidic pH and in the presence of pepsin. Zein is known by its rather low digestibility [ 56 ], being the resistance of zein to pepsin activity previously reported [ 57 ]. Also, zein NPs showed increased bioaccessibility values of β-carotene (37.0%) in the intestinal phase.…”

Section: Resultsmentioning

confidence: 99%

“…Also, zein NPs showed increased bioaccessibility values of β-carotene (37.0%) in the intestinal phase. Despite the resistance of zein to gastric conditions, this protein was reported to be hydrolysed by pancreatin under simulated intestinal conditions following the INFOGEST protocol [ 56 ]. These authors found that α-zein proteins degradates, according to a low number of peptides been identified at the end of the intestinal phase, which were not even detected by SDS-PAGE analysis.…”

Section: Resultsmentioning

confidence: 99%

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Bio-Based Nanoparticles as a Carrier of β-Carotene: Production, Characterisation and In Vitro Gastrointestinal Digestion

et al. 2020

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β-carotene loaded bio-based nanoparticles (NPs) were produced by the solvent-displacement method using two polymers: zein and ethylcellulose. The production of NPs was optimised through an experimental design and characterised in terms of average size and polydispersity index. The processing conditions that allowed to obtain NPs (<100 nm) were used for β-carotene encapsulation. Then β-carotene loaded NPs were characterised in terms of zeta potential and encapsulation efficiency. Transmission electron microscopy, Fourier transform infrared spectroscopy and X-ray diffraction analysis were performed for further morphological and chemical characterisation. In the end, a static in vitro digestion following the INFOGEST protocol was performed and the bioaccessibility of β-carotene encapsulated in both NPs was determined. Results show that the best conditions for a size-controlled production with a narrow size distribution are lower polymer concentrations and higher antisolvent concentrations. The encapsulation of β-carotene in ethylcellulose NPs resulted in nanoparticles with a mean average size of 60 ± 9 nm and encapsulation efficiency of 74 ± 2%. β-carotene loaded zein-based NPs resulted in a mean size of 83 ± 8 nm and encapsulation efficiency of 93 ± 4%. Results obtained from the in vitro digestion showed that β-carotene bioaccessibility when encapsulated in zein NPs is 37 ± 1%, which is higher than the value of 8.3 ± 0.1% obtained for the ethylcellulose NPs.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Bio-Based Nanoparticles as a Carrier of β-Carotene: Production, Characterisation and In Vitro Gastrointestinal Digestion

et al. 2020

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“…The digestibility of the protein samples was also evaluated using a harmonized INFOGEST in vitro gastrointestinal model according to the reported method 27 . The generation of free amino groups including the free amino acids and small peptides were detected using the OPA method 28,29 . Briefly, 1 mL of sample is mixed with 1 mL of simulated gastric juice (pH 2.0, 37 °C) containing pepsin (2000 × 10 3 U L −1 of digesta) and incubated for 120 min.…”

Section: Methodsmentioning

confidence: 99%

The structure and stability analysis of the pea seed legumin glycosylated by oligochitosan

Yang

Liu

et al. 2020

J Sci Food Agric

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BACKGROUNDThe functionality of pea proteins is relatively weak relative to that of soybean proteins, which limits the application of pea proteins in food and nutritional applications. Glycosylation is a promising approach to influence the protein structure and in turn change the functional properties of pea proteins.RESULTSIn this study, the effect of transglutaminase‐induced oligochitosan glycosylation on the structural and functional properties of pea seed legumin was studied. Different oligochitosan‐modified legumin complexes (OLCs) were prepared by applying different molar ratios of legumin to oligochitosan (1:1 to 1:4) induced by transglutaminase (10 U g−1 protein). Results of sodium dodecyl sulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE), glucosamine, and free amino analysis showed that the legumin could be covalently bonded with the oligochitosan and were influenced by the applying dose of the oligochitosan. Infrared spectroscopy, fluorescence, and scanning electron microscopy analysis indicated that the structure of the different OLC samples could be changed to different extents. Moreover, although the emulsifying activity decreased, the emulsification stability, thermal stability, and in vitro digestive stability of the OLCs were remarkably improved relative to that of the untreated legumin.CONCLUSIONOligochitosan glycosylation could change the structure of the legumin and consequently improve its emulsification stability, thermal stability, and in vitro digestive stability. This study will facilitate the legumin functionalization by the glycosylation approach to fabricate protein–oligochitosan complex for potential food and nutritional applications. © 2020 Society of Chemical Industry

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“…There are several models reflecting the conditions in the body that are a useful alternative to in vivo conditions. They allow determination of the influence of diet compounds on enzyme activity, digestibility, bioavailability, release of bioactive compounds, and structural changes in food [ 42 ]. The model used depends on the food matrix and the aim of study [ 43 , 44 , 45 ].…”

Section: Peptides As Inhibitors Of Enzymes Involved In Metabolic Smentioning

confidence: 99%

Current Trends of Bioactive Peptides—New Sources and Therapeutic Effect

Jakubczyk

Karaś

Rybczyńska‐Tkaczyk

et al. 2020

Foods

164

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Generally, bioactive peptides are natural compounds of food or part of protein that are inactive in the precursor molecule. However, they may be active after hydrolysis and can be transported to the active site. Biologically active peptides can also be synthesized chemically and characterized. Peptides have many properties, including antihypertensive, antioxidant, antimicrobial, anticoagulant, and chelating effects. They are also responsible for the taste of food or for the inhibition of enzymes involved in the development of diseases. The scientific literature has described many peptides with bioactive properties obtained from different sources. Information about the structure, origin, and properties of peptides can also be found in many databases. This review will describe peptides inhibiting the development of current diseases, peptides with antimicrobial properties, and new alternative sources of peptides based on the current knowledge and documentation of their bioactivity. All these issues are part of modern research on peptides and their use in current health or technological problems in food production.

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Protein digestion of different protein sources using the INFOGEST static digestion model

Cited by 103 publications

References 60 publications

Bio-Based Nanoparticles as a Carrier of β-Carotene: Production, Characterisation and In Vitro Gastrointestinal Digestion

Bio-Based Nanoparticles as a Carrier of β-Carotene: Production, Characterisation and In Vitro Gastrointestinal Digestion

The structure and stability analysis of the pea seed legumin glycosylated by oligochitosan

Current Trends of Bioactive Peptides—New Sources and Therapeutic Effect

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