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4 results on '"food digestion"'

1. Engineering Digestion: Multiscale Processes of Food Digestion

Author

Bornhorst, Gail M, Gouseti, Ourania, Wickham, Martin SJ, and Bakalis, Serafim

Subjects
Agricultural, Veterinary and Food Sciences, Food Sciences, Digestive Diseases, Digestion, Engineering, Food, Gastrointestinal Tract, Humans, Models, Biological, Research Design, food digestion, food engineering, in vitro, in vivo, multiscale, unit operations, Chemical Engineering, Nutrition and Dietetics, Food Science, Food sciences, Nutrition and dietetics
Abstract

Food digestion is a complex, multiscale process that has recently become of interest to the food industry due to the developing links between food and health or disease. Food digestion can be studied by using either in vitro or in vivo models, each having certain advantages or disadvantages. The recent interest in food digestion has resulted in a large number of studies in this area, yet few have provided an in-depth, quantitative description of digestion processes. To provide a framework to develop these quantitative comparisons, a summary is given here between digestion processes and parallel unit operations in the food and chemical industry. Characterization parameters and phenomena are suggested for each step of digestion. In addition to the quantitative characterization of digestion processes, the multiscale aspect of digestion must also be considered. In both food systems and the gastrointestinal tract, multiple length scales are involved in food breakdown, mixing, absorption. These different length scales influence digestion processes independently as well as through interrelated mechanisms. To facilitate optimized development of functional food products, a multiscale, engineering approach may be taken to describe food digestion processes. A framework for this approach is described in this review, as well as examples that demonstrate the importance of process characterization as well as the multiple, interrelated length scales in the digestion process.

Published
2016

2. The relevance of a digestibility evaluation in the allergenicity risk assessment of novel proteins. Opinion of a joint initiative of COST action ImpARAS and COST action INFOGEST

Author

Verhoeckx, Kitty, Bøgh, Katrine Lindholm, Dupont, Didier, Egger, Lotti, Gadermaier, Gabriele, Larré, Colette, Mackie, Alan, Menard, Olivia, Adel-Patient, Karine, Picariello, Gianluca, Portmann, Reto, Smit, Joost, Turner, Paul, Untersmayr, Eva, Epstein, Michelle M, One Health Toxicologie, dIRAS RA-1, TNO,Netherlands Organisation for Applied Scientific Research, National Food Institute Lyngby, Technical University of Denmark [Lyngby] (DTU), Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Agroscope, Department of Biosciences, University of Kent [Canterbury], Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de la Recherche Agronomique (INRA), University of Leeds, Laboratoire d'Etudes et de Recherches en Immunoanalyses (LERI), Service de Pharmacologie et Immunoanalyse (SPI), Médicaments et Technologies pour la Santé (MTS), Université Paris-Saclay-Direction de Recherche Fondamentale (CEA) (DRF (CEA)), Commissariat à l'énergie atomique et aux énergies alternatives (CEA)-Commissariat à l'énergie atomique et aux énergies alternatives (CEA)-Université Paris-Saclay-Direction de Recherche Fondamentale (CEA) (DRF (CEA)), Commissariat à l'énergie atomique et aux énergies alternatives (CEA)-Commissariat à l'énergie atomique et aux énergies alternatives (CEA)-Médicaments et Technologies pour la Santé (MTS), Commissariat à l'énergie atomique et aux énergies alternatives (CEA)-Commissariat à l'énergie atomique et aux énergies alternatives (CEA), Institute of Food Sciences, CNR, Institute of Risk Assessment Sciences, University Medical Center [Utrecht], Section of Paediatrics, Imperial College London, Institute of Pathophysiology and Allergy Research, Center for Pathophysiology, Infectiology and Immunology, Medical University of Vienna, Department of Dermatology, Experimental Allergy Laboratory, Medical Research Council (MRC), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Commissariat à l'énergie atomique et aux énergies alternatives (CEA)-Commissariat à l'énergie atomique et aux énergies alternatives (CEA)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Université Paris-Saclay-Direction de Recherche Fondamentale (CEA) (DRF (CEA)), Commissariat à l'énergie atomique et aux énergies alternatives (CEA)-Commissariat à l'énergie atomique et aux énergies alternatives (CEA)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Médicaments et Technologies pour la Santé (MTS), Commissariat à l'énergie atomique et aux énergies alternatives (CEA)-Commissariat à l'énergie atomique et aux énergies alternatives (CEA)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Medizinische Universität Wien = Medical University of Vienna, Danmarks Tekniske Universitet = Technical University of Denmark (DTU), One Health Toxicologie, and dIRAS RA-1

Subjects
allergie alimentaire, nutrition, protéine, digestion, test in vitro, Computer science, Ingénierie des aliments, allergenicity risk assessment, Toxicology, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Immunoglobulin E antibody, Cost action, collaboration internationale, Risk assessment, 2. Zero hunger, 0303 health sciences, collaboration scientifique, 04 agricultural and veterinary sciences, General Medicine, 040401 food science, Food sensitivity, Immunogenicity, in vitro protein digestibility tests, Risk analysis (engineering), Allergenicity, Alimentation et Nutrition, Digestion, Dietary Proteins, Food Hypersensitivity, Human, Food digestion, Risk Assessment, allégations nutritionnelles et de santé, Sensitization, Gastrointestinal digestion, 03 medical and health sciences, 0404 agricultural biotechnology, Protein digestibility, Food allergy, Food and Nutrition, Food engineering, In vitro study, Humans, Relevance (information retrieval), protéine alimentaire, Immune response, Workshop, 030304 developmental biology, food allergy, Allergenicity risk assessment, Protein, Biological activity, Allergic reaction, novel proteins, Brush border, Immunoglobulin E Antibody, Allergens, food digestion, scientific co-operation, food sensitivity, In vitro protein digestibility tests, Intestine enzyme, Novel proteins, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, 0908 Food Sciences, Food Science
Abstract

The current allergenicity assessment of novel proteins is based on the EFSA GMO guidance. Recently, EFSA launched a new guidance document on allergenicity assessment of GM plants (2017). This document describes, amongst other topics, the new scientific and regulatory developments on in vitro protein digestibility tests. The EFSA GMO Panel stated that for in vitro protein digestibility tests, additional investigations are needed before any additional recommendation in the form of guidance can be provided. To this end, an interim phase is considered necessary to evaluate the revisions to the in vitro gastrointestinal digestion test, proposed by EFSA. This prompted the establishment of a joint workshop through two COST Action networks: COST Action ImpARAS and COST Acton INFOGEST. In 2017, a workshop was organised to discuss the relevance of digestion in allergenicity risk assessment and how to potentially improve the current methods and readouts. The outcome of the workshop is that there is no rationale for a clear readout that is predictive for allergenicity and we suggest to omit the digestion test from the allergenicity assessment strategy for now, and put an effort into filling the knowledge gaps as summarized in this paper first. © 2019 The Authors. Chemicals / CAS protein, 67254-75-5

Published
2019

3. Nanoscience and nanotechnologies for biobased materials, packaging and food applications: New opportunities and concerns

Author

Marie-Hélène Ropers, William Dudefoi, Céline Moreau, Ana Villares, Nathalie Gontard, Stéphane Peyron, Bernard Cathala, Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de la Recherche Agronomique (INRA), Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Labex Serenade project (ANR-11-LABX-0064), A*MIDEX project (ANR-11-IDEX-0001-02), funded by the French Government 'Investissements d'Avenir' program managed by the French National Research Agency (ANR)., ANR-11-IDEX-0001,Amidex,INITIATIVE D'EXCELLENCE AIX MARSEILLE UNIVERSITE(2011), ANR-11-IDEX-0001-02/11-IDEX-0001,AMIDEX,AMIDEX(2011), and Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA)

Subjects
Engineering, Food contact materials, Food packaging nanocomposite, Interactions, Ingénierie des aliments, Nanotechnology, emballage alimentaire, 02 engineering and technology, 010402 general chemistry, 01 natural sciences, Industrial and Manufacturing Engineering, nanotechnologie, Biopolymers, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Food engineering, TiO2, Nanocellulose, nanotechnology, Atomic force microscopy, business.industry, matériau nanocomposite, General Chemistry, Adsorption, Biobased materials, Cellulose, Nanoparticles, Food Digestion, Food eco-packaging, Safety, 021001 nanoscience & nanotechnology, cellulose, 0104 chemical sciences, Bioproducts engineering, adsorption, 0210 nano-technology, business, Food Science
Abstract

In the past decades, research into nanoscience and nanotechnologies has grown explosively and stimulated a large panel of scientific and technological fields. The boosting effect comes from either the reinvestigation of scientific fields by considering the nanoscale as a relevant level for improving our knowledge or from the extraordinary development of new tools that have democratized access to the nanoscale, such as AFM which is now a routine tool in most labs. This stimulating research has also reached the field of food science and biobased products. The INRA's Science for Food & Bioproducts Engineering division (‘CEPIA’) has been engaged in this huge challenge, and selected results are presented here.

Published
2018

4. Engineering Digestion: Multiscale Processes of Food Digestion

Author

Serafim Bakalis, Ourania Gouseti, Gail M. Bornhorst, and Martin S. J. Wickham

Subjects
Food industry, Process (engineering), food engineering, unit operations, Biology, Models, Biological, 0404 agricultural biotechnology, Digestion (alchemy), Food Sciences, Engineering, Functional food, Models, Humans, Nutrition and Dietetics, business.industry, digestive, oral, and skin physiology, in vitro, 04 agricultural and veterinary sciences, Chemical Engineering, Biological, food digestion, 040401 food science, Biotechnology, Gastrointestinal Tract, in vivo, multiscale, Food, Research Design, Food systems, Digestion, Biochemical engineering, business, Digestive Diseases, Food Science
Abstract

© 2016 Institute of Food Technologists®. Food digestion is a complex, multiscale process that has recently become of interest to the food industry due to the developing links between food and health or disease. Food digestion can be studied by using either in vitro or in vivo models, each having certain advantages or disadvantages. The recent interest in food digestion has resulted in a large number of studies in this area, yet few have provided an in-depth, quantitative description of digestion processes. To provide a framework to develop these quantitative comparisons, a summary is given here between digestion processes and parallel unit operations in the food and chemical industry. Characterization parameters and phenomena are suggested for each step of digestion. In addition to the quantitative characterization of digestion processes, the multiscale aspect of digestion must also be considered. In both food systems and the gastrointestinal tract, multiple length scales are involved in food breakdown, mixing, absorption. These different length scales influence digestion processes independently as well as through interrelated mechanisms. To facilitate optimized development of functional food products, a multiscale, engineering approach may be taken to describe food digestion processes. A framework for this approach is described in this review, as well as examples that demonstrate the importance of process characterization as well as the multiple, interrelated length scales in the digestion process.

Published
2015

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