Omega 3 EPA and DHA are polyunsaturated fatty acids with relevant health benefits.Conjugated linoleic and linolenic acids are known for their anti-carcinogenic effect,anti-inflammatory properties and body weight reduc...Omega 3 EPA and DHA are polyunsaturated fatty acids with relevant health benefits.Conjugated linoleic and linolenic acids are known for their anti-carcinogenic effect,anti-inflammatory properties and body weight reduction.To achieve therapeutical doses,high amounts of these fatty acids’food sources must be consumed.Thus,the intake of enriched oils with a high concentration of these fatty acids is often used.But several factors influence their bioavailability.Here,by using the INFOGEST static in vitro protocol of gastrointestinal tract digestion it was studied the bioaccessibility of these fatty acids in different matrixes:Pomegranate and Fish oil and omega 3,CLA and CLNA soft-gel enriched capsules.After digestion,the Recovery Index for the major bioactive PUFAs are very low:Pomegranate oil is 2%,Fish oil 11-13%,CLNA 17%,CLA 6%and Omega 3 capsules 3%.Higher initial concentrations of these PUFAs seem to be related to higher degrees of oxidation.In Pomegranate oil,CLNA and Omega 3 capsules,the digestion process negatively influenced the antioxidant potential.The opposite was verified for the Fish oil and CLA capsules.Importantly,bioaccessibility studies of similar matrixes are very scarce and intestinal permeability is absent in most of the studies.Intestinal permeability studies were performed using a Caco-2/HT29-MTX co-culture:there is significative incorporation of the bioactive fatty acids into the intestinal cells,which may affect their permeability performance.Interestingly,most fatty acids remain in the non-bioaccessible fraction which may be relevant when designing oral routes of administration and in gut microbiota modulation.展开更多
本研究以常见大豆制品(大豆分离蛋白(soy protein isolate,SPI)、微波大豆、水煮大豆、豆浆、氯化钙豆腐和氯化镁豆腐)为研究对象,采用标准的静态体外消化模型--INFOGEST 2.0,测定不同时间点胃肠消化产物的完整蛋白、分子质量分布、游...本研究以常见大豆制品(大豆分离蛋白(soy protein isolate,SPI)、微波大豆、水煮大豆、豆浆、氯化钙豆腐和氯化镁豆腐)为研究对象,采用标准的静态体外消化模型--INFOGEST 2.0,测定不同时间点胃肠消化产物的完整蛋白、分子质量分布、游离氨基浓度和粒径大小,以探究大豆蛋白的消化特性。结果表明,不同加工方式均能促进大豆蛋白的消化。经过胃消化阶段后,几种大豆制品中部分蛋白被消化。而肠消化后,大豆蛋白均被彻底消化为短肽。相较于SPI,大豆经微波和水煮处理后,大豆蛋白的游离氨基浓度明显增加,但微波加热后大豆蛋白消化得更彻底;豆浆中大豆蛋白的消化程度低于氯化钙豆腐和氯化镁豆腐,两种豆腐中大豆蛋白的消化程度没有明显差异。总之,不同加工方式处理大豆均能不同程度地促进大豆蛋白的消化。本研究有助于更好地了解不同加工方式得到的大豆制品中大豆蛋白的消化特性,为人们摄取植物蛋白提供参考。展开更多
This study examined how sourdough fermentation affects the nutritional and functional properties of spelt wheat(Triticum dicoccum)flour,focusing on compound bioaccessibility after simulated gastrointestinal digestion(...This study examined how sourdough fermentation affects the nutritional and functional properties of spelt wheat(Triticum dicoccum)flour,focusing on compound bioaccessibility after simulated gastrointestinal digestion(GID).Spelt flour was fermented for 24 and 96 h(FeSF 24h and FeSF 96h)and analyzed protein solubility,free amino acids(FAA),γ-aminobutyric acid(GABA),peptide profiles,and enzyme inhibitory activities.Fermentation markedly increased total FAA from 1.05 mg/g in unfermented flour(SF)to 6.46 mg/g and 17.54 mg/g after 24 and 96 h fermentation,respectively.Similarly,essential amino acids increased from 0.25 mg/g to 3.21 mg/g and 7.91 mg/g.GABA levels rose nearly tenfold,reaching 0.375 mg/g in FeSF 96h.GID further enhanced FAA levels(~56-61 mg/g)and promoted the formation of low-molecular-weight peptides(<0.2 kDa),accounting for up to~13%of the total.Peptides derived fromα-amylase/trypsin inhibitors and storage proteins showed resistance to digestion and exhibited inhibitory activity againstα-amylase(~40-48%),α-glucosidase(~34-40%),and DPP-IV(~19-24%).Overall,fermentation improved protein digestibility,amino acid bioaccessibility,and the formation of bioactive peptides,while GABA levels remained stable after digestion.These findings highlight fermented spelt flour as a promising functional ingredient for glycemic control,metabolic health,and neurophysiological benefits.展开更多
Native Brazilian fruits are rich in phenolic compounds,carotenoids,anthocyanins,proteins,and minerals;however,their functional value depends on the transformations that occur during gastrointestinal digestion,and not ...Native Brazilian fruits are rich in phenolic compounds,carotenoids,anthocyanins,proteins,and minerals;however,their functional value depends on the transformations that occur during gastrointestinal digestion,and not only on their initial composition.This review evaluates how in vitro models of gastrointestinal digestion,particularly static systems(INFOGEST)and dynamic platforms(e.g.,TIM,DIDGI,SHIME),influence the bio-accessibility and chemical-structural reprogramming of bioactive compounds in different matrices(pulp,peel,seeds,flours,and agro-industrial by-products).By integrating evidence from studies employing harmonized and non-harmonized protocols,the review clarifies how methodological differences affect comparability,compound release,and the interpretation of bioaccessibility data.Evidence demonstrates that digestion induces matrixdependent transformations,including the depolymerization of phenolic compounds,the degradation of antho-cyanins at intestinal pH,and the micellization-dependent release of carotenoids.These processes often reduce overall antioxidant capacity after the intestinal phase but simultaneously generate low-molecular-weight me-tabolites with enhanced solubility and biological specificity,exhibiting anti-inflammatory and enzyme-inhibitory effects.Furthermore,protein digestibility and mineral bioaccessibility are influenced by structural organization,maturation stage,and matrix interactions.Unlike previous reviews focused primarily on compositional data or isolated compound classes,this work provides an integrated,model-driven perspective connecting digestion protocols,compound classes,and food matrix effects,while identifying critical gaps,including the limited use of dynamic models,the lack of characterization of the intermediate fraction,and the underrepresentation of colonic fermentation.展开更多
基金supported by National Funds from FCT-Fundaçāo para a Ciência e a Tecnologia through project UID/Multi/50016/2019.
文摘Omega 3 EPA and DHA are polyunsaturated fatty acids with relevant health benefits.Conjugated linoleic and linolenic acids are known for their anti-carcinogenic effect,anti-inflammatory properties and body weight reduction.To achieve therapeutical doses,high amounts of these fatty acids’food sources must be consumed.Thus,the intake of enriched oils with a high concentration of these fatty acids is often used.But several factors influence their bioavailability.Here,by using the INFOGEST static in vitro protocol of gastrointestinal tract digestion it was studied the bioaccessibility of these fatty acids in different matrixes:Pomegranate and Fish oil and omega 3,CLA and CLNA soft-gel enriched capsules.After digestion,the Recovery Index for the major bioactive PUFAs are very low:Pomegranate oil is 2%,Fish oil 11-13%,CLNA 17%,CLA 6%and Omega 3 capsules 3%.Higher initial concentrations of these PUFAs seem to be related to higher degrees of oxidation.In Pomegranate oil,CLNA and Omega 3 capsules,the digestion process negatively influenced the antioxidant potential.The opposite was verified for the Fish oil and CLA capsules.Importantly,bioaccessibility studies of similar matrixes are very scarce and intestinal permeability is absent in most of the studies.Intestinal permeability studies were performed using a Caco-2/HT29-MTX co-culture:there is significative incorporation of the bioactive fatty acids into the intestinal cells,which may affect their permeability performance.Interestingly,most fatty acids remain in the non-bioaccessible fraction which may be relevant when designing oral routes of administration and in gut microbiota modulation.
文摘本研究以常见大豆制品(大豆分离蛋白(soy protein isolate,SPI)、微波大豆、水煮大豆、豆浆、氯化钙豆腐和氯化镁豆腐)为研究对象,采用标准的静态体外消化模型--INFOGEST 2.0,测定不同时间点胃肠消化产物的完整蛋白、分子质量分布、游离氨基浓度和粒径大小,以探究大豆蛋白的消化特性。结果表明,不同加工方式均能促进大豆蛋白的消化。经过胃消化阶段后,几种大豆制品中部分蛋白被消化。而肠消化后,大豆蛋白均被彻底消化为短肽。相较于SPI,大豆经微波和水煮处理后,大豆蛋白的游离氨基浓度明显增加,但微波加热后大豆蛋白消化得更彻底;豆浆中大豆蛋白的消化程度低于氯化钙豆腐和氯化镁豆腐,两种豆腐中大豆蛋白的消化程度没有明显差异。总之,不同加工方式处理大豆均能不同程度地促进大豆蛋白的消化。本研究有助于更好地了解不同加工方式得到的大豆制品中大豆蛋白的消化特性,为人们摄取植物蛋白提供参考。
基金funded by the“Short Term Mobility 2020”funded by CNR Italyproject FOE-2021 DBA+2 种基金AD005.225 funded by CNR ItalyGrant PID2022-138978OB-I00 funded by the Spanish Ministry of Science,Innovation and Universities/State Research Agency(MICIU/AEI/10.13039/501100011033)the European Regional Development Fund(FEDER,EU).
文摘This study examined how sourdough fermentation affects the nutritional and functional properties of spelt wheat(Triticum dicoccum)flour,focusing on compound bioaccessibility after simulated gastrointestinal digestion(GID).Spelt flour was fermented for 24 and 96 h(FeSF 24h and FeSF 96h)and analyzed protein solubility,free amino acids(FAA),γ-aminobutyric acid(GABA),peptide profiles,and enzyme inhibitory activities.Fermentation markedly increased total FAA from 1.05 mg/g in unfermented flour(SF)to 6.46 mg/g and 17.54 mg/g after 24 and 96 h fermentation,respectively.Similarly,essential amino acids increased from 0.25 mg/g to 3.21 mg/g and 7.91 mg/g.GABA levels rose nearly tenfold,reaching 0.375 mg/g in FeSF 96h.GID further enhanced FAA levels(~56-61 mg/g)and promoted the formation of low-molecular-weight peptides(<0.2 kDa),accounting for up to~13%of the total.Peptides derived fromα-amylase/trypsin inhibitors and storage proteins showed resistance to digestion and exhibited inhibitory activity againstα-amylase(~40-48%),α-glucosidase(~34-40%),and DPP-IV(~19-24%).Overall,fermentation improved protein digestibility,amino acid bioaccessibility,and the formation of bioactive peptides,while GABA levels remained stable after digestion.These findings highlight fermented spelt flour as a promising functional ingredient for glycemic control,metabolic health,and neurophysiological benefits.
基金funded by the Coordination for the Improvement of Higher Education Personnel(CAPES/Brazil)and the Conselho Nacional de Desenvolvimento Científico e Tecnologico(CNPq)for the financial support essential to project execution.G.A.S.Martins received a grant and thanks the CAPES/Brazil n°:88881.200497/2018-0.CAPES-Processo n°23038.000878/2021-56,Programa de Desenvolvimento da Pos-Graduaçao-Parcerias Estrateg-icas nos Estados.
文摘Native Brazilian fruits are rich in phenolic compounds,carotenoids,anthocyanins,proteins,and minerals;however,their functional value depends on the transformations that occur during gastrointestinal digestion,and not only on their initial composition.This review evaluates how in vitro models of gastrointestinal digestion,particularly static systems(INFOGEST)and dynamic platforms(e.g.,TIM,DIDGI,SHIME),influence the bio-accessibility and chemical-structural reprogramming of bioactive compounds in different matrices(pulp,peel,seeds,flours,and agro-industrial by-products).By integrating evidence from studies employing harmonized and non-harmonized protocols,the review clarifies how methodological differences affect comparability,compound release,and the interpretation of bioaccessibility data.Evidence demonstrates that digestion induces matrixdependent transformations,including the depolymerization of phenolic compounds,the degradation of antho-cyanins at intestinal pH,and the micellization-dependent release of carotenoids.These processes often reduce overall antioxidant capacity after the intestinal phase but simultaneously generate low-molecular-weight me-tabolites with enhanced solubility and biological specificity,exhibiting anti-inflammatory and enzyme-inhibitory effects.Furthermore,protein digestibility and mineral bioaccessibility are influenced by structural organization,maturation stage,and matrix interactions.Unlike previous reviews focused primarily on compositional data or isolated compound classes,this work provides an integrated,model-driven perspective connecting digestion protocols,compound classes,and food matrix effects,while identifying critical gaps,including the limited use of dynamic models,the lack of characterization of the intermediate fraction,and the underrepresentation of colonic fermentation.
