Static and semi-dynamic in vitro digestion methods: state of the art and recent achievements towards standardization

Xavier, Ana Ao; Mariutti, Lilian Regina Barros

doi:10.1016/j.cofs.2021.08.002

Cited by 31 publications

(18 citation statements)

References 35 publications

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“…Then, the current review discusses important strategic considerations for setting up IVD experiments. Recent reviews on IVD approaches have been focusing on one specific macronutrient, food type, specific population group, or deliver a descriptive overview of the current state of the art (Shani- Calvo-Lerma et al, 2018;Sensoy, 2021;Xavier and Mariutti, 2021). However, an integrated overview of the recent progress and evolution in the context of food science and technology and specifically food structural design is still missing.…”

Section: Introductionmentioning

confidence: 99%

Strategic choices for in vitro food digestion methodologies enabling food digestion design

Duijsens¹,

Pälchen²,

Guevara-Zambrano³

et al. 2022

Trends in Food Science & Technology

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Section: Introductionmentioning

confidence: 99%

Strategic choices for in vitro food digestion methodologies enabling food digestion design

Duijsens¹,

Pälchen²,

Guevara-Zambrano³

et al. 2022

Trends in Food Science & Technology

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“…However, all average parameters (e.g., pH value) are set at the beginning of the experiment, the dynamic release of enzymes is not feasible, the accumulation of metabolites is not considered, and the complex physiology of the digestive tract is not imitated. Therefore, there is a need for further research using dynamic in vitro digestion protocols in order to come as close as possible to what occurs in vivo [87]. Taking into account the advantages and disadvantages mentioned here, only static systems will be used for discussion in the following section.…”

Section: Stability In Simulated Gastric Fluid and Release In Simulate...mentioning

confidence: 99%

Microencapsulation of Bacteriophages for the Delivery to and Modulation of the Human Gut Microbiota through Milk and Cereal Products

et al. 2022

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There is a bidirectional interaction between the gut microbiota and human health status. Disturbance of the microbiota increases the risk of pathogen infections and other diseases. The use of bacteriophages as antibacterial therapy or prophylaxis is intended to counteract intestinal disorders. To deliver bacteriophages unharmed into the gut, they must be protected from acidic conditions in the stomach. Therefore, an encapsulation method based on in situ complexation of alginate (2%), calcium ions (0.5%), and milk proteins (1%) by spray drying was investigated. Powdered capsules with particle sizes of ~10 µm and bacteriophage K5 titers of ~108 plaque forming units (pfu) g−1 were obtained. They protected the bacteriophages from acid (pH 2.5) in the stomach for 2 h and released them within 30 min under intestinal conditions (in vitro). There was no loss of viability during storage over two months (4 °C). Instead of consuming bacteriophage capsules in pure form (i.e., as powder/tablets), they could be inserted into food matrices, as exemplary shown in this study using cereal cookies as a semi-solid food matrix. By consuming bacteriophages in combination with probiotic organisms (e.g., via yoghurt with cereal cookies), probiotics could directly repopulate the niches generated by bacteriophages and, thus, contribute to a healthier life.

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“…To offset the technical limitations of the static in vitro digestion models associated with the dynamics of the physiology of digestion [ 32 ], the gastric fluids were added at a constant rate and under constant stirring to achieve the target gastric pH gastric = 2.5 within 5 min (t = 0 min). The enzymatic activity of pepsin was predetermined, and the amount of the HCl required for achieving the pH gastric = 2.5 was customised per food model to minimise the buffering effect of the milk proteins and FG.…”

Section: Resultsmentioning

confidence: 99%

Impact of Flaxseed Gums on the Colloidal Changes and In Vitro Digestibility of Milk Proteins

Hellebois

Fortuin

Gaiani

et al. 2022

Foods

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Flaxseed (Linum usitatissimum L.) mucilage is one of the most studied plant seed gums in terms of its techno-functional and health-promoting properties. Nonetheless, the interplay of flaxseed gum (FG) with other food biopolymers, such as milk proteins, under in vitro digestion conditions remains underexplored. The aim of the present work was to investigate the colloidal interplay between flaxseed gum (golden or brown) and milk proteins (sodium caseinate or whey protein isolate) under simulated in vitro digestion conditions and its relationship with the attained in vitro protein digestibility. The presence of flaxseed gum in the milk protein food models and in the oral food boluses obtained was associated with the occurrence of segregative microphase separation. Flaxseed gum exhibited a prominent role in controlling the acid-mediated protein aggregation phenomena, particularly in the sodium caseinate gastric chymes. The addition of FG in the food models was associated with a higher amount of intact total caseins and β-lactoglobulin at the end of the gastric processing step. Monitoring of the intestinal processing step revealed a very advanced cleavage of the whey proteins (>98%) and caseins (>90%). The degree of the milk protein hydrolysis achieved at the end of the intestinal processing was significantly higher in the systems containing flaxseed gum (i.e., 59–62%) than their gum-free protein counterparts (i.e., 46–47%). It was postulated that the electrostatic milk protein complexation capacity and, to a lesser extent, the thickening effect of flaxseed gum influenced the in vitro digestibility of the milk proteins.

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Static and semi-dynamic in vitro digestion methods: state of the art and recent achievements towards standardization

Cited by 31 publications

References 35 publications

Strategic choices for in vitro food digestion methodologies enabling food digestion design

Strategic choices for in vitro food digestion methodologies enabling food digestion design

Microencapsulation of Bacteriophages for the Delivery to and Modulation of the Human Gut Microbiota through Milk and Cereal Products

Impact of Flaxseed Gums on the Colloidal Changes and In Vitro Digestibility of Milk Proteins

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