The effect of milk proteins on the bioaccessibility of green tea flavan-3-ols

Moser, Sydney; Chegeni, Mohammad; Jones, Owen G.; Liceaga, Andrea M.; Ferruzzi, Mario G.

doi:10.1016/j.foodres.2014.09.018

Cited by 48 publications

(35 citation statements)

References 68 publications

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“…These destabilizing conditions often occur in the food 42 industry, and so there is a need to create more stable protein-based colloidal delivery 43 systems. 44 Improvements in the stability of protein-based colloidal delivery systems have been 45 achieved by creating Maillard conjugates between the proteins and high molecular weight 46 polysaccharides [16][17][18][19] . For example, in a previous study we demonstrated the ability of 47…”

Section: Introductionmentioning

confidence: 99%

Improving Resveratrol Bioaccessibility Using Biopolymer Nanoparticles and Complexes: Impact of Protein–Carbohydrate Maillard Conjugation

Davidov‐Pardo

Pérez-Ciordia

Marín-Arroyo

et al. 2015

J. Agric. Food Chem.

180

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The impact of encapsulating resveratrol in biopolymer nanoparticles or biopolymer complexes on its physicochemical stability and bioaccessibility was determined. The biopolymer nanoparticles consisted of a zein core surrounded by a caseinate or caseinate-dextran shell. The biopolymer complexes consisted of resveratrol bound to caseinate or caseinate-dextran. The caseinate-dextran conjugates were formed using the Maillard reaction. Both the biopolymer nanoparticles and complexes protected trans-resveratrol from isomerization when exposed to UV light, with the nanoparticles being more effective. Nanoparticles coated by caseinate-dextran were more stable to aggregation under simulated gastrointestinal conditions than those coated by caseinate, presumably due to greater steric repulsion. The bioaccessibility of resveratrol was enhanced when it was encapsulated in both biopolymer nanoparticles and biopolymer complexes. These results have important implications for the development of effective delivery systems for incorporating lipophilic nutraceuticals into functional foods and beverages.

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Section: Introductionmentioning

confidence: 99%

Improving Resveratrol Bioaccessibility Using Biopolymer Nanoparticles and Complexes: Impact of Protein–Carbohydrate Maillard Conjugation

Davidov‐Pardo

Pérez-Ciordia

Marín-Arroyo

et al. 2015

J. Agric. Food Chem.

180

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“…Such interference could be due to constituent–lipid chemical interactions or modified rheological properties of the digestate containing other constituents (Amyoony, Lin, & Wright, ; Lamothe, Rémillard, Tremblay, & Britten, ). Specifically, it has been claimed that specific proteins may affect bioaccessibility of other nutrients (Moser, Chegeni, Jones, Liceaga, & Ferruzzi, ). However, it has also been reported that lipases are more interfacially active than other proteins and may prevail at the interface even in the presence of large amounts of other proteins (Reis et al., ).…”

Section: Resultsmentioning

confidence: 99%

“…The Specifically, it has been claimed that specific proteins may affect bioaccessibility of other nutrients (Moser, Chegeni, Jones, Liceaga, & Ferruzzi, 2014). However, it has also been reported that lipases are more interfacially active than other proteins and may prevail at the interface even in the presence of large amounts of other proteins (Reis et al, 2008).…”

Section: Degree Of Hydrolysismentioning

confidence: 99%

Comparison of fish and oil supplements for a better understanding of the role of fat level and other food constituents in determining bioaccessibility

Gomes

Martins

Afonso

et al. 2019

Food Science & Nutrition

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In order to investigate the effects of fat level and protein and other components on lipid bioaccessibility, the bioaccessibility of total lipids and particular fatty acids ( FA s) of fish samples with different fat levels (5.4% w/w, 10.2% w/w, and 16.6% w/w) and cod liver oil supplement in different quantities (82, 154, 313, 604, and 1,027 mg) was determined by an in vitro digestion model. Digestion of the fish and oil (up to 154 mg) samples as measured by TAG disappearance was complete. Lipolysis was impaired by high amounts of oil (313 mg and higher). Bioaccessible FA profiles had similarities with the initial (before digestion) FA profiles. However, total MUFA and oleic acid contents were higher in the bioaccessible fraction. The bioaccessibility of EPA and DHA was generally lower than that of oleic acid and total MUFA . Fat level did not affect FA s’ bioaccessibility. On the other hand, protein and other components may have interfered in lipid bioaccessibility and it was found that the reduction of bioaccessibility was stronger when the ratio of the lipid fraction to the nonlipid fraction (mainly protein) was smaller.

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“…Recent work from Moser et al. shows a significant decrease in bioaccessibility of GTE with the addition of SCN in liquid dispersions (Moser et al., ). On the contrary, Song et al.…”

Section: Resultsmentioning

confidence: 99%

Interactions Between Flavonoid‐Rich Extracts and Sodium Caseinate Modulate Protein Functionality and Flavonoid Bioaccessibility in Model Food Systems

Elegbede

Jones

et al. 2018

Journal of Food Science

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As information on the beneficial health effects of flavonoids expands, it is likely that usage of these ingredients in consumer foods will increase. However, the necessary levels to provide such benefits may exceed those that begin to impact functionality of the macronutrients such as proteins. Flavonoid inclusion within protein matrices may modulate protein functionality in a food system and modify critical consumer traits or delivery of these beneficial plant-derived components. The product matrices utilized in this study offer relevant model systems to evaluate how fortification with flavonoid-rich extracts allows for differing effects on formability and stability of the protein-based systems, and on bioaccessibility of fortified flavonoid extracts.

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The effect of milk proteins on the bioaccessibility of green tea flavan-3-ols

Cited by 48 publications

References 68 publications

Improving Resveratrol Bioaccessibility Using Biopolymer Nanoparticles and Complexes: Impact of Protein–Carbohydrate Maillard Conjugation

Improving Resveratrol Bioaccessibility Using Biopolymer Nanoparticles and Complexes: Impact of Protein–Carbohydrate Maillard Conjugation

Comparison of fish and oil supplements for a better understanding of the role of fat level and other food constituents in determining bioaccessibility

Interactions Between Flavonoid‐Rich Extracts and Sodium Caseinate Modulate Protein Functionality and Flavonoid Bioaccessibility in Model Food Systems

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