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12 pages, 1710 KiB

Open AccessArticle

Effects of In Vitro Digestion on Anti-α-Amylase and Cytotoxic Potentials of Sargassum spp.

by Sovannary Un, Nguyen Van Quan, La Hoang Anh, Vu Quang Lam, Akiyoshi Takami, Tran Dang Khanh and Tran Dang Xuan

Molecules 2022, 27(7), 2307; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules27072307 - 2 Apr 2022

Cited by 7 | Viewed by 2908

Abstract

This is the first study to examine the effects of in vitro digestion on biological activities of Sargassum spp., a broadly known brown seaweed for therapeutic potential. Three fractions (F1–F3) were obtained from hexane extract by column chromatography. Under in vitro simulated digestion, [...] Read more.

This is the first study to examine the effects of in vitro digestion on biological activities of Sargassum spp., a broadly known brown seaweed for therapeutic potential. Three fractions (F1–F3) were obtained from hexane extract by column chromatography. Under in vitro simulated digestion, the anti-α-amylase capacity of F1 in oral and intestinal phases increases, while it significantly decreases in the gastric phase. The α-amylase inhibition of F2 promotes throughout all digestive stages while the activity of F3 significantly reduces. The cytotoxic activity of F1 against U266 cell-line accelerates over the oral, gastric, and intestinal stages. The fractions F2 and F3 exhibited the declined cytotoxic potentialities in oral and gastric phases, but they were strengthened under intestinal condition. Palmitic acid and fucosterol may play an active role in antidiabetic and cytotoxic activity against multiple myeloma U266 cell line of Sargassum spp. However, the involvement of other phytochemicals in the seaweed should be further investigated. Full article

(This article belongs to the Special Issue New Developments in In Vitro Digestion and Functional Foods)

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15 pages, 298 KiB

Open AccessArticle

Impact of Hydrothermal Treatments on Nutritional Value and Mineral Bioaccessibility of Brussels Sprouts (Brassica oleracea var. gemmifera)

by Joanna Doniec, Adam Florkiewicz, Robert Duliński and Agnieszka Filipiak-Florkiewicz

Molecules 2022, 27(6), 1861; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules27061861 - 13 Mar 2022

Cited by 5 | Viewed by 1785

Abstract

Hydrothermal treatment of Brussels sprouts (Brassica oleracea var. gemmifera) induces both physical and chemical changes in nutrients and non-nutrients. It also affects the bioaccessibility of individual compounds. The aim of this study was to investigate the influence of hydrothermal treatment (boiling, [...] Read more.

Hydrothermal treatment of Brussels sprouts (Brassica oleracea var. gemmifera) induces both physical and chemical changes in nutrients and non-nutrients. It also affects the bioaccessibility of individual compounds. The aim of this study was to investigate the influence of hydrothermal treatment (boiling, steaming, and sous vide technique) on the concentration of the selected nutrients and non-nutrients in Brussels sprouts and in vitro bioaccessibility of the mineral components. It has been shown that, in terms of the leaching of nutrients and non-nutrients into the aqueous medium, traditional cooking in water involves the greatest percentage loss (the highest decrease in dry matter (11.8%), ash (13.3%), protein (10.4%), crude fat (43.3%), dietary fiber (9.5%), digestible carbohydrates (12.2%), and most of mineral components (7.6–39.8%)). In contrast, steam cooking and sous vide cooking of Brussels sprouts allow a higher level of preservation of the individual compounds. By using reduced process temperatures and vacuum packaging, sous vide cooking can be an alternative to traditional cooking to preserve the higher nutritional value of Brassica oleracea var. gemmifera (preservation of dry matter, ash, crude fat, and most of the mineral components at the level of the raw sample p ≤ 0.05). Full article

(This article belongs to the Special Issue New Developments in In Vitro Digestion and Functional Foods)

17 pages, 2366 KiB

Open AccessArticle

Analysis of the Factors Affecting Static In Vitro Pepsinolysis of Food Proteins

by Natsumi Maeda, Dorota Dulko, Adam Macierzanka and Christian Jungnickel

Molecules 2022, 27(4), 1260; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules27041260 - 14 Feb 2022

Cited by 5 | Viewed by 2715

Abstract

In this meta-analysis, we collected 58 publications spanning the last seven decades that reported static in vitro protein gastric digestion results. A number of descriptors of the pepsinolysis process were extracted, including protein type; pepsin activity and concentration; protein concentration; pH; additives; protein [...] Read more.

In this meta-analysis, we collected 58 publications spanning the last seven decades that reported static in vitro protein gastric digestion results. A number of descriptors of the pepsinolysis process were extracted, including protein type; pepsin activity and concentration; protein concentration; pH; additives; protein form (e.g., ‘native’, ‘emulsion’, ‘gel’, etc.); molecular weight of the protein; treatment; temperature; and half-times (HT) of protein digestion. After careful analysis and the application of statistical techniques and regression models, several general conclusions could be extracted from the data. The protein form to digest the fastest was ‘emulsion’. The rate of pepsinolysis in the emulsion was largely independent of the protein type, whereas the gastric digestion of the native protein in the solution was strongly dependent on the protein type. The pepsinolysis was shown to be strongly dependent on the structural components of the proteins digested—specifically, β-sheet-inhibited and amino acid, leucine, methionine, and proline-promoted digestion. Interestingly, we found that additives included in the digestion mix to alter protein hydrolysis had, in general, a negligible effect in comparison to the clear importance of the protein form or additional treatment. Overall, the findings allowed for the targeted creation of foods for fast or slow protein digestion, depending on the nutritional needs. Full article

(This article belongs to the Special Issue New Developments in In Vitro Digestion and Functional Foods)

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14 pages, 1383 KiB

Open AccessArticle

Bioaccessibility and Oxidative Stability of Omega-3 Fatty Acids in Supplements, Sardines and Enriched Eggs Studied Using a Static In Vitro Gastrointestinal Model

by Stylianos Floros, Alexandros Toskas, Evagelia Pasidi and Patroklos Vareltzis

Molecules 2022, 27(2), 415; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules27020415 - 9 Jan 2022

Cited by 9 | Viewed by 2629

Abstract

Modern dietary habits have created the need for the design and production of functional foods enriched in bioactive compounds for a healthy lifestyle. However, the fate of many of these bioactive compounds in the human gastrointestinal (GI) tract has not been thoroughly investigated. [...] Read more.

Modern dietary habits have created the need for the design and production of functional foods enriched in bioactive compounds for a healthy lifestyle. However, the fate of many of these bioactive compounds in the human gastrointestinal (GI) tract has not been thoroughly investigated. Thus, in the present study, the bioaccessibility of omega-3 fatty acids was examined. To that end, different foods and supplements underwent simulated digestion following the INFOGEST protocol. The selected samples were foods rich in omega-3 fatty acids both in free and bound form—i.e., dietary fish oil supplements, heat-treated fish, and eggs enriched with omega-3 fatty acids. The oxidation of polyunsaturated fatty acids (PUFAs) was measured at each stage of the digestion process using peroxide value (PV) and TBARS and by quantifying individual omega-3 fatty acids using a gas chromatograph with flame ionization detector (GC-FID). The final bioaccessibility values of omega-3 fatty acids were determined. Changes in the quantity of mono-saturated fatty acids (MUFAs) and saturated fatty acids (SFAs) were recorded as well. The results indicated a profound oxidation of omega-3 fatty acids, giving rise to both primary and secondary oxidation products. Additionally, stomach conditions seemed to exert the most significant effect on the oxidation of PUFAs during digestion, significantly decreasing their bioaccessibility. The oxidation rate of each fatty acid was found to be strongly correlated with its initial concentration. Finally, the oxidation pattern was found to be different for each matrix and emulsified lipids seemed to be better protected than non-emulsified lipids. It is concluded that digestion has a profound negative effect on omega-3 bioaccessibility and therefore there is a need for improved protective mechanisms. Full article

(This article belongs to the Special Issue New Developments in In Vitro Digestion and Functional Foods)

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15 pages, 2969 KiB

Open AccessArticle

Importance of Bile Composition for Diagnosis of Biliary Obstructions

by Łukasz Krupa, Robert Staroń, Dorota Dulko, Natalia Łozińska, Alan R. Mackie, Neil M. Rigby, Adam Macierzanka, Aleksandra Markiewicz and Christian Jungnickel

Molecules 2021, 26(23), 7279; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules26237279 - 30 Nov 2021

Cited by 5 | Viewed by 2617

Abstract

Determination of the cause of a biliary obstruction is often inconclusive from serum analysis alone without further clinical tests. To this end, serum markers as well as the composition of bile of 74 patients with biliary obstructions were determined to improve the diagnoses. [...] Read more.

Determination of the cause of a biliary obstruction is often inconclusive from serum analysis alone without further clinical tests. To this end, serum markers as well as the composition of bile of 74 patients with biliary obstructions were determined to improve the diagnoses. The samples were collected from the patients during an endoscopic retrograde cholangiopancreatography (ERCP). The concentration of eight bile salts, specifically sodium cholate, sodium glycocholate, sodium taurocholate, sodium glycodeoxycholate, sodium chenodeoxycholate, sodium glycochenodeoxycholate, sodium taurodeoxycholate, and sodium taurochenodeoxycholate as well as bile cholesterol were determined by HPLC-MS. Serum alanine aminotransferase (ALT), aspartate transaminase (AST), and bilirubin were measured before the ERCP. The aim was to determine a diagnostic factor and gain insights into the influence of serum bilirubin as well as bile salts on diseases. Ratios of conjugated/unconjugated, primary/secondary, and taurine/glycine conjugated bile salts were determined to facilitate the comparison to literature data. Receiver operating characteristic (ROC) curves were determined, and the cut-off values were calculated by determining the point closest to (0,1). It was found that serum bilirubin was a good indicator of the type of biliary obstruction; it was able to differentiate between benign obstructions such as choledocholithiasis (at the concentration of >11 µmol/L) and malignant changes such as pancreatic neoplasms or cholangiocarcinoma (at the concentration of >59 µmol/L). In addition, it was shown that conjugated/unconjugated bile salts confirm the presence of an obstruction. With lower levels of conjugated/unconjugated bile salts the possibility for inflammation and, thus, neoplasms increase. Full article

(This article belongs to the Special Issue New Developments in In Vitro Digestion and Functional Foods)

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20 pages, 928 KiB

Open AccessArticle

Changes in Antioxidant Properties and Amounts of Bioactive Compounds during Simulated In Vitro Digestion of Wheat Bread Enriched with Plant Extracts

by Anna Czubaszek, Anna Czaja, Anna Sokół-Łętowska, Joanna Kolniak-Ostek and Alicja Z. Kucharska

Molecules 2021, 26(20), 6292; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules26206292 - 18 Oct 2021

Cited by 13 | Viewed by 2235

Abstract

Cereal preparation can be an excellent source of substances with proven health-promoting properties. Unfortunately, some types of bread, such as white flour bread, are devoid of many valuable nutrients. Therefore, it is necessary to look for ways to increase its density and nutritional [...] Read more.

Cereal preparation can be an excellent source of substances with proven health-promoting properties. Unfortunately, some types of bread, such as white flour bread, are devoid of many valuable nutrients. Therefore, it is necessary to look for ways to increase its density and nutritional value. The aim of the study was to investigate the effect of stabilized plant extracts on the quality of bread, its antioxidant activity and polyphenol content, and to evaluate the stability of bioactive compounds and antioxidant activity during in vitro digestion. The research material was the wheat bread baked with spray dried microcapsules of hawthorn bark, soybeans and onion husks in maltodextrin or inulin carriers. The addition of plant extracts resulted in the presence of phenolic compounds in the wheat bread, and its antioxidant activity significantly increased. There was no significant difference in antioxidant activity between breads containing microcapsules with different carriers. During in vitro digestion, procyanidins and isoflavones in bread were more resistant to the digestive processes than other compounds. The antioxidant activity during simulated digestion was the highest at the stage of gastric digestion, and its value depended on the extract used and the analytical method applied. Full article

(This article belongs to the Special Issue New Developments in In Vitro Digestion and Functional Foods)

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13 pages, 1920 KiB

Open AccessArticle

The Procyanidin C1-Dependent Inhibition of the Hydrolysis of Potato Starch and Corn Starch Induced by Pancreatin

by Umeo Takahama and Sachiko Hirota

Molecules 2021, 26(20), 6121; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules26206121 - 11 Oct 2021

Cited by 3 | Viewed by 1839

Abstract

Procyanidins are contained in various foods, and their effects on starch hydrolysis have been reported. In Japan, black soybeans, which contain a trimeric procyanidin, procyanidin C1 (proC1), are cooked with rice and used to prepare dumplings. In this study, the effects of proC1 [...] Read more.

Procyanidins are contained in various foods, and their effects on starch hydrolysis have been reported. In Japan, black soybeans, which contain a trimeric procyanidin, procyanidin C1 (proC1), are cooked with rice and used to prepare dumplings. In this study, the effects of proC1 on the pancreatin-induced formation of reducing sugars and starch hydrolysis were studied using potato starch and corn starch. ProC1 inhibited both reactions; the inhibition was greater in potato starch than corn starch when added to heated potato starch and corn starch. When heated with proC1, its inhibitory effects decreased, especially in potato starch, suggesting the important role of proC1 itself for the inhibition of potato starch hydrolysis. ProC1 also inhibited the hydrolysis when added to heated, longer amylose (average molecular weight: 31,200), and the inhibition decreased when heated with the amylose. On the other hand, proC1 could not inhibit the hydrolysis when added to heated, shorter amylose (average molecular weight: 4500), but could when heated with the amylose, suggesting the important role of the degradation products of proC1 for the inhibition. We discuss the mechanism of the proC1-dependent inhibition of amylose hydrolysis, taking the molecular weight into account. Full article

(This article belongs to the Special Issue New Developments in In Vitro Digestion and Functional Foods)

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17 pages, 3162 KiB

Open AccessArticle

Importance of Conjugation of the Bile Salt on the Mechanism of Lipolysis

by Natalia Łozińska and Christian Jungnickel

Molecules 2021, 26(19), 5764; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules26195764 - 23 Sep 2021

Cited by 6 | Viewed by 2852

Abstract

We aim to advance the discussion on the significance of the conjugation of bile salts (BS) in our organism. We hypothesize that conjugation influences the rate of lipolysis. Since the rate of lipolysis is a compound parameter, we compare the effect of conjugation [...] Read more.

We aim to advance the discussion on the significance of the conjugation of bile salts (BS) in our organism. We hypothesize that conjugation influences the rate of lipolysis. Since the rate of lipolysis is a compound parameter, we compare the effect of conjugation on four surface parameters, which contribute to the rate. Since deconjugation is due to gut microbiota, we hypothesize that microbiota may affect the rate of lipolysis. A meta-analysis of literature data of critical micelle concentration, β, aggregation number, and molar solubilization ratio has been performed for the first time. In addition, critical micelle concentration (CMC), interfacial tension, and lipolysis rate measurements were performed. It was found that the unconjugated BS in mixed micelles increases the antagonism between the BS, therefore, increasing the CMC. This correlated with the effect of unconjugated BS on the solubilization capacity of mixed micelles. The collected literature information indicates that the role of the BS and its conjugation in our organism is a key factor influencing the functioning of our organism, where too high levels of unconjugated BS may lead to malabsorption of fat-soluble nutrients. The experimental lipolysis results irrevocably showed that conjugation is a significant factor influencing the rate. Full article

(This article belongs to the Special Issue New Developments in In Vitro Digestion and Functional Foods)

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Review

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17 pages, 776 KiB

Open AccessReview

Formation of Carcinogens in Processed Meat and Its Measurement with the Usage of Artificial Digestion—A Review

by Ewelina Pogorzelska-Nowicka, Marcin Kurek, Monika Hanula, Agnieszka Wierzbicka and Andrzej Półtorak

Molecules 2022, 27(14), 4665; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules27144665 - 21 Jul 2022

Cited by 9 | Viewed by 2887

Abstract

Meat is a rich source of various nutrients. However, it needs processing before consumption, what in turn generates formation of carcinogenic compounds, i.a., polycyclic aromatic hydrocarbons (PAH), nitrosamines (NOCs), and the most mutagenic heterocyclic aromatic amines (HAAs). It was widely found that many [...] Read more.

Meat is a rich source of various nutrients. However, it needs processing before consumption, what in turn generates formation of carcinogenic compounds, i.a., polycyclic aromatic hydrocarbons (PAH), nitrosamines (NOCs), and the most mutagenic heterocyclic aromatic amines (HAAs). It was widely found that many factors affect the content of carcinogens in processed meat. However, it has recently been discovered that after digestion free HAAs are released, which are not detectable before enzymatic treatment. It was established that the highest percentage of carcinogens is released in the small intestine and that its amount can be increased up to 6.6-fold. The change in free HAAs content in analyzed samples was dependent on many factors such as meat type, doneness, particle size of meat, and the enzyme concentration used for digestion. In turn, introduction of bacteria naturally occurring in the human digestive tract into the model significantly decreases total amount of HAAs. Contrary, the addition of food ingredients rich in polyphenols, fiber, and water (pepper powder, onions, apples) increases free HAAs’ release up to 56.06%. Results suggests that in vitro digestion should be an integral step of sample preparation. Artificial digestion introduced before chromatographic analysis will allow to estimate accurately the content of carcinogens in processed meat. Full article

(This article belongs to the Special Issue New Developments in In Vitro Digestion and Functional Foods)

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