The effect of protein-to-alginate ratio on in vitro gastric digestion of nanoparticulated whey protein

Koutina, Glykeria; Ray, Colin; Lametsch, René; Ipsen, Richard

doi:10.1016/j.idairyj.2017.09.001

Cited by 25 publications

(17 citation statements)

References 41 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The interactions between proteins and polysaccharides cause structuring in food matrices, and are driven by the structural features of the biopolymers, such as size, conformations, and charge densities. Alginate and pectins are anionic polysaccharides which have been shown to affect the breakdown on milk proteins during digestion ( Koutina et al., 2018 ). Alginate consists of unbranched block-wise monomers of β-D-mannuronic acid and α-L-guluronic acid residues.…”

Section: Introductionmentioning

confidence: 99%

“…The physical properties of alginate, such as gelling ability, gel strength, and viscosity, are strongly related to the ratio between the different sugar residues ( Draget et al., 1997 ). Gelation of alginate can be induced by the acidic environment of the stomach (pH < 3.5), and/or the presence of calcium ions ( Koutina et al., 2018 ). Pectin is composed of β-1,4-linked D-galacturonic acid residues, where the acidic carboxyl groups are esterified to various extents.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

A semi dynamic in vitro digestion study of milk protein concentrate dispersions structured with different polysaccharides

Markussen

Madsen

Young

et al. 2021

Current Research in Food Science

View full text Add to dashboard Cite

Hydrocolloids are often added as functional ingredients in foods, to better design the structure of the matrix and ensure food quality and optimal sensory properties. However, much less is known about their influence on the physical and chemical changes during gastric digestion. In this study, semi-continuous in vitro gastric digestion was applied on a model food system, prepared with milk protein concentrate (MPC) (3% w/v) and 1% alginate, pectin, guar gum, as well as a 1:1 mixture of alginate and pectin. The dynamics during simulated gastric digestion were observed by measuring particle size distributions, structuring at various length scales, as well as by evaluating differences in protein breakdown. Immediately after contact with the simulated gastric fluids, all samples showed extensive aggregation and formation of different structures. MPC control dispersions (no polysaccharide) and MPC containing alginate formed large inhomogeneous aggregates. The lack of structural homogeneity affected the simulated gastric emptying: there were marked differences in the type of aggregates present at various times of emptying depending on the hydrocolloid present in the mixture. MPC containing pectin or guar gum formed macroscopically homogeneous dispersion, with rather small protein aggregates showing a large population of particles between 60 and 100 μm of diameter, with marked differences in microstructure. Pectin created large coacervates, while guar microscopic phase separated systems. These dispersions showed a higher extent of protein digestion, due to the larger surface area created for enzyme activity compared to the macroscopically phase separated matrices. In all cases, there was a large undigested fraction at the end point of 140 min. SDS PAGE demonstrated differences in the casein peptides distribution depending on the type of polysaccharide present during simulated gastric emptying. This in spite of similarities in cumulative protein emptied. It was concluded that in this semi-continuous in vitro gastric digestion model, structuring with polysaccharides has a significant impact on gastric emptying and protein digestion kinetics.

show abstract

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

A semi dynamic in vitro digestion study of milk protein concentrate dispersions structured with different polysaccharides

Markussen

Madsen

Young

et al. 2021

Current Research in Food Science

View full text Add to dashboard Cite

show abstract

“…5). 32 In SGF, the released peptides amount was higher than the ones registered in SIF for all systems. OVA-CLA system in SGF released a greater amount of peptides than when CLA is bound to both OVA nanoparticles ( p < 0.05).…”

Section: 2mentioning

confidence: 78%

“…The amount of soluble peptides in supernatant was measured at 280 nm by using a UV visible spectrophotometer (Jenway 7305, UK). 32 For this experiment, SGF 1× and SIF 1× were used as blanks.…”

Section: Experiments Designmentioning

confidence: 99%

Simulated gastrointestinal digestion of inclusion complexes based on ovalbumin nanoparticles and conjugated linoleic acid

et al. 2019

View full text Add to dashboard Cite

show abstract

“…Also the faster decrease of the pH during storage in test cheese probably contributed to modify the water binding capacity of the proteins and their interaction with the other macromolecules of the system. In fact, the pH has a key role in the interaction between proteins and other macromolecules [52]. By contrast, the low molecular weight bands differed between the two cheese typologies only for their abundance (Row-Z-score).…”

Section: Resultsmentioning

confidence: 99%

Use of Lactobacillus crispatus to produce a probiotic cheese as potential gender food for preventing gynaecological infections

et al. 2019

View full text Add to dashboard Cite

This research is aimed to evaluate the suitability of Squacquerone cheese to support the viability of Lactobacillus crispatus BC4, a vaginal strain endowed with a strong antimicrobial activity against urogenital pathogens and foodborne microorganisms, in order to recommend a gender food for woman wellbeing. The viability of L. crispatus BC4, used as adjunct culture, was evaluated during the refrigerated storage of Squacquerone cheese, as well as when the cheese was subjected to simulated stomach-duodenum passage tested by the patented Simulator of the Human Intestinal Microbial Ecosystem (SHIME). Moreover, the effects of L. crispatus BC4 addition were evaluated on product hydrolytic patterns, in terms of proteolysis, lipolysis and volatile molecule profiles. The data showed that L. crispatus BC4 maintained high viability, also in presence of physiological stress conditions, until the end of the refrigerated storage. Moreover, the inclusion of L. crispatus BC4 gave rise to cheese product with higher score of overall acceptability when compared to control cheese. In addition, the survival of L. crispatus BC4, carried in test cheese, in gastro intestinal conditions was confirmed by SHIME. The results showed that the vaginal Lactobacillus strain was more affected by the low pH of the stomach, simulated by the SHIME reactor, rather than to bile salts and pancreatic juices. Although only in vivo trials will be able to confirm the functionality of the cheese in the vaginal environment, these data represent a first step towards the employment of the Squacquerone cheese as probiotic food able to promote the woman’s health by preventing gynaecological infections.

show abstract

The effect of protein-to-alginate ratio on in vitro gastric digestion of nanoparticulated whey protein

Cited by 25 publications

References 41 publications

A semi dynamic in vitro digestion study of milk protein concentrate dispersions structured with different polysaccharides

A semi dynamic in vitro digestion study of milk protein concentrate dispersions structured with different polysaccharides

Simulated gastrointestinal digestion of inclusion complexes based on ovalbumin nanoparticles and conjugated linoleic acid

Use of Lactobacillus crispatus to produce a probiotic cheese as potential gender food for preventing gynaecological infections

Contact Info

Product

Resources

About