Simulating human digestion: developing our knowledge to create healthier and more sustainable foods

Mackie, Alan; Mulet-Cabero, Ana-Isabel; Torcello‐Gómez, Amelia

doi:10.1039/d0fo01981j

Cited by 125 publications

(70 citation statements)

References 220 publications

(258 reference statements)

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“…Therefore, the observed differences could relate to the interaction and interference of the food matrix and interactions with other dietary components, such as fibre, proteins, pH and the enzyme pancreatin. This observation could be due to the hydrolysis of bound phenolic compounds from carbohydrates and proteins from the food matrix facilitated by enzymatic action and low pH [ 49 ]. The decrease in pH during fermentation could have increased their stability and extractability [ 50 ].…”

Section: Resultsmentioning

confidence: 99%

Influence of Fermentation of Pasteurised Papaya Puree with Different Lactic Acid Bacterial Strains on Quality and Bioaccessibility of Phenolic Compounds during In Vitro Digestion

Mashitoa

Akinola²,

Manhivi³

et al. 2021

Foods

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This study describes the impact of utilising different strains of lactic acid bacteria (LAB) for the fermentation of papaya puree and their effect on the quality parameters and bioaccessibility of phenolic compounds during simulated in vitro gastrointestinal digestion. Papaya was processed into puree; pasteurised and fermented at 37 °C for 2 days; and stored for 7 days at 4 °C using LAB strains Lactiplantibacillus plantarum 75 (L75*D2; L75*D7), Weissella cibaria 64 (W64*D2; W64*D7) and Leuconostoc pseudomesenteroides 56 (L56*D2; L56*D7), respectively. Non-fermented samples at 0 (PPD0), 2 (PPD2) and 7 days (PPD7) served as controls. pH was reduced with fermentation and was lowest in L56*D2 (3.03) and L75*D2 (3.16) after storage. The colour change (ΔE) increased with the fermentation and storage of purees; L75*D7 showed the highest ΔE (13.8), and its sourness reduced with storage. The fermentation by W64*D7 and L75*D7 increased the % recovery of chlorogenic, vanillic, syringic, ellagic, ferulic acids, catechin, epicatechin and quercetin in the intestinal fraction compared to the L56*D7 and PPD7. Fermentation by W64*D7 and L75*D7 significantly improved the antioxidant capacity of the dialysed fraction compared to the L56*D7 or PPD7. L56*D7-fermented papaya puree showed the highest inhibitory effect of α-glucosidase activity followed by L75*D7. L75*D7 had a significantly higher survival rate. LAB fermentation affected the bioacessibilities of phenolics and was strain dependent. This study recommends the use of Lpb. plantarum 75 for fermenting papaya puree.

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Section: Resultsmentioning

confidence: 99%

Influence of Fermentation of Pasteurised Papaya Puree with Different Lactic Acid Bacterial Strains on Quality and Bioaccessibility of Phenolic Compounds during In Vitro Digestion

Mashitoa

Akinola²,

Manhivi³

et al. 2021

Foods

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“…Moreover, normal pH as well as pepsin production are very different in adults, children under 7 years, and elderly people. For example, normal gastric pH values in the fasted state for adults or for children and elderly people are of 1-2 or 4-5, respectively [29,30]. In addition, conditions of gastric digestion can vary in people with chronic gastrointestinal diseases.…”

Section: Discussionmentioning

confidence: 99%

Do Lipids Influence Gastrointestinal Processing: A Case Study of Major Soybean Allergen Gly m 4

et al. 2021

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Previously, we have demonstrated that Gly m 4, one of the major soybean allergens, could pass through the Caco-2 epithelial barrier and have proposed a mechanism of sensitization. However, it is not known yet whether Gly m 4 can reach the intestine in its intact form after digestion in stomach. In the present work, we studied an influence of various factors including lipids (fatty acids and lysolipids) on digestibility of Gly m 4. Using fluorescent and CD spectroscopies, we showed that Gly m 4 interacted with oleic acid and LPPG (lyso-palmitoyl phosphatidylglycerol), but its binding affinity greatly decreased under acidic conditions, probably due to the protein denaturation. The mimicking of gastric digestion revealed that Gly m 4 digestibility could be significantly reduced with the change of pH value and pepsin-to-allergen ratio, as well as by the presence of LPPG. We suggested that the protective effect of LPPG was unlikely associated with the allergen binding, but rather connected to the pepsin inhibition due to the lipid interaction with its catalytic site. As a result, we assumed that, under certain conditions, the intact Gly m 4 might be able to reach the human intestine and thereby could be responsible for allergic sensitization.

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“…[292][293][294] The orally administered nanoparticles are known to avoid various digestive enzymes (such as amylase, lipase, and pepsin) and the highly acidic environment of the stomach (pH 1-3), reach the small intestinal epithelium, and are absorbed into the body (Figure 9). 49,295,296 As a result, the bioavailability of the encapsulated food components in the nanoparticles is improved. 260,261 The balance between the hydrophilic and hydrophobic nature of the nanoparticle interface and the digestive system is an important factor responsible for absorption into the body, and hydrophilic coating on the surface of hydrophobic nanoparticles has been widely accepted to increase their absorption.…”

Section: Application Of Food Nanotechnology In the Digestive Systemmentioning

confidence: 99%

A Critical Review of the Use of Surfactant-Coated Nanoparticles in Nanomedicine and Food Nanotechnology

Miyazawa¹,

Itaya²,

Burdeos³

et al. 2021

IJN

118

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Surfactants, whose existence has been recognized as early as 2800 BC, have had a long history with the development of human civilization. With the rapid development of nanotechnology in the latter half of the 20th century, breakthroughs in nanomedicine and food nanotechnology using nanoparticles have been remarkable, and new applications have been developed. The technology of surfactant-coated nanoparticles, which provides new functions to nanoparticles for use in the fields of nanomedicine and food nanotechnology, is attracting a lot of attention in the fields of basic research and industry. This review systematically describes these "surfactant-coated nanoparticles" through various sections in order: 1) surfactants, 2) surfactant-coated nanoparticles, application of surfactant-coated nanoparticles to 3) nanomedicine, and 4) food nanotechnology. Furthermore, current progress and problems of the technology using surfactant-coated nanoparticles through recent research reports have been discussed.

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Simulating human digestion: developing our knowledge to create healthier and more sustainable foods

Abstract: The gold standard for nutrition studies is the clinical trial but they are expensive and variable, and do not always provide the mechanistic information required. Hence the use of in...

Cited by 125 publications

References 220 publications

Influence of Fermentation of Pasteurised Papaya Puree with Different Lactic Acid Bacterial Strains on Quality and Bioaccessibility of Phenolic Compounds during In Vitro Digestion

Influence of Fermentation of Pasteurised Papaya Puree with Different Lactic Acid Bacterial Strains on Quality and Bioaccessibility of Phenolic Compounds during In Vitro Digestion

Do Lipids Influence Gastrointestinal Processing: A Case Study of Major Soybean Allergen Gly m 4

A Critical Review of the Use of Surfactant-Coated Nanoparticles in Nanomedicine and Food Nanotechnology

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