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INTRODUCTION: Historically, prioritizing abundant food production often resulted in overlooking nutrient quality and bioavailability, however, environmental concerns have now propelled sustainable nutrition and health efficacy to the forefront of global attention. In fact, increasing demand for protein is the major challenge facing the food system in the 21st century with an estimation that 70% more food is needed by 2050. This shift has spurred interest in plant-based proteins for their sustainability and health benefits, but most alternative sources of protein are poorly digestible. There are two approaches to solve digestibility: improve the digestibility of food proteins or improve the digestive capacity of consumers. Enhancing nutrient digestibility and bioavailability across diverse protein sources is crucial, with proteases presenting a promising avenue. Research, inspired by the proteases of human breast milk, has demonstrated that exogenous microbial proteases can activate within the human digestive tract and substantially increase the digestion of targeted proteins that are otherwise difficult to fully digest. METHODS: Here, we introduce the use of an acid-active family of bacterial proteases (S53) to improve the digestibility and nutritional quality of a variety of protein sources, evaluated using the INFOGEST 2.0 protocol. RESULTS: Results from in vitro digestibility indicate that the most effective protease in the S53 family substantially improves the digestibility of an array of animal and plant-derived proteins-soy, pea, chickpea, rice, casein, and whey. On average, this protease elevated protein digestibility by 115% during the gastric phase and by 15% in the intestinal phase, based on the degree of hydrolysis. DISCUSSION: The widespread adoption of these proteases has the potential to enhance nutritional value and contribute to food security and sustainability. This approach would complement ongoing efforts to improve proteins in the food supply, increase the quality of more sustainable protein sources and aid in the nourishment of patients with clinically compromised, fragile intestines and individuals like older adults and high-performance athletes who have elevated protein needs.

In this study, the β-casein phosphopeptides (β-CPPs) was enzymatically prepared from β-casein, followed by the preparation of β-casein phosphopeptides-iron chelate (β-CPPs-Fe). The results of Ultraviolet–Visible absorption spectroscopy (UV) and Fourier transform infrared spectroscopy (FTIR) indicated that the -COOH, O-H, N-H, and P-O-C of the β-CPPs may chelate with iron during the chelation. The amino acids involved in the chelation process were predominantly pSer, Tyr, Trp, and Phe. The scanning electron microscopy showed that due to β-CPPs combined with iron, the microsurface of β-CPPs-Fe displayed a predominantly loose porous structure. After the chelation with iron, the particle size distribution and zeta potential of β-CPPs-Fe increased. In vitro simulated gastrointestinal digestion revealed that β-CPPs-Fe demonstrated a significant increase in iron solubility compared to FeSO 4 ·7 H 2 O (p < 0.05). At the endpoint of transport (180 min) in Caco-2 intestinal epithelial cell model, the amount of transferred iron for β-CPPs and β-CPPs-Fe increased by 30 % and 57 %, respectively, compared to the control group. Both β-CPPs and β-CPPs-Fe exhibited favorable effects on enhancing iron absorption, with the promotional impact of β-CPPs-Fe being notably more pronounced. The experimental findings establish a theoretical foundation for the industrial implementation of iron-fortified food products. [Display omitted] • Preparation and characterization of β-CPPs and β-CPPs-Fe from β-casein. • The iron bioavailability of β-CPPs-Fe is superior to that of inorganic iron in the small intestine environment. • Both β-CPPs and β-CPPs-Fe promote iron transport in Caco-2 cells monolayers, with β-CPPs-Fe exhibiting better efficacy. [ABSTRACT FROM AUTHOR]

Summary: Encapsulation efficiency (EE), structure, antioxidant and antimicrobial activities of liposomes loaded with chitooligosaccharide–gallic acid conjugate (COS–GAL) as affected by cholesterol (CHO) and ascorbyl palmitate (AP) as stabilisers were investigated. In addition, release kinetics and in vitro digestion of selected liposomes were also studied. The higher EE was obtained for liposome (AP/COS–GAL) stabilised by 0.50% AP, when used to encapsulate 0.10% COS–GAL conjugate. The highest EE was noticed for 0.25% CHO when used to encapsulate 1.00% conjugate (CHO/COS–GAL) as compared to the counterparts (P < 0.05). Almost similar antioxidant and antimicrobial activities were noticed for all COS–GAL liposomes and COS–GAL powder. Microstructure study suggested the formation of bilayer in liposomes. CHO/COS–GAL showed a lower release efficiency than the AP/COS–GAL. CHO/COS–GAL was also able to protect conjugate during the in vitro digestion. Therefore, liposomes could be used as a promising carrier of COS–GAL conjugate in both foods as well as medical systems. [ABSTRACT FROM AUTHOR]

Soybean (Glycine max [L.] Merr.), one of the top 10 crops produced worldwide, is a significant dietary source of isoflavones. Understanding the bioaccessibility and bioavailability of soy isoflavones (SIs) is important fgor comprehending their various bioactivities in the human body. In vitro approaches can provide valuable insights into the bioavailability of SIs across food matrices and their step-by-step digestive mechanisms. This review focused on evaluating reports that employ invitro methods to study the bioavailability of SIs, using human-simulated gastrointestinal digestive system models and the Transwell system with Caco-2 cell monolayers. Specifically, this review discusses how the molecular structures of SIs influence their bioaccessibility and bioavailability. The differences in bioaccessibility and bioavailability of SI aglycones and their conjugated SIs indicate that the molecular structure is a critical factor influencing the bioactivities of SIs. This review provides important information for evaluating and understanding the physiological effects of soybean or SI-containing foods. [ABSTRACT FROM AUTHOR]

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BACKGROUND RESULTS CONCLUSION Flavonoids, found in common vegetables and fruits, have health benefits that are often limited by their low bioavailability. Excipient emulsions provide an effective strategy to overcome these obstacles. However, the nature of the emulsifier used to formulate excipient emulsions and the chemical structure of the flavonoids both affect the bioaccessibility of the flavonoids.The purpose of this study was to investigate the impact of the interfacial properties of excipient emulsions on the in vitro gastrointestinal fate of representative structural flavonoids (quercetin, kaempferol, and apigenin) through the INFOGEST method. Tween 80 (TW80) (a nonionic surfactant) was more effective at reducing the oil–water interfacial tension than whey protein isolate (WPI) (a protein‐based emulsifier) or octenyl succinic anhydride (OSA)‐modified starch (MS) (a polysaccharide‐based emulsifier). Moreover, TW80 created excipient emulsions with smaller oil droplets, which were more resistant to oral and gastric conditions. The WPI‐emulsions underwent severe flocculation in the gastric phase, leading to an appreciable increase in particle size (from 220 to 3000 nm). The TW80‐coated oil droplets were more digestible than WPI‐ or MS‐coated ones. This was attributed to the larger lipid surface area for lipase attachment. The bioaccessibility of quercetin, kaempferol, and apigenin was also affected by emulsifiers: TW 80 (25% to 45%) > WPI (14% to 29%) ≈ MS (15% to 25%). Flavonoid bioaccessibility appeared to be related to their molecular properties.This study provides guidance for the design of effective excipient emulsions to enhance the bioavailability of flavonoids. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Summary Most dietary fibres improved rheological properties but negatively impacted digestibility. However, the effect of psyllium husk powder (PHP) on digestibility has not been yet reported. Thus, this study aimed to evaluate the rheological properties and digestibility of chicken myofibrillar protein (MP) containing different concentrations of PHP (0%, 0.5%, 1.0%, 1.5%) at 0.45 m NaCl. To assess the rheological properties of MP, viscosity, hydrophobicity, disulphide bond, SDS–PAGE, cooking yield and gel strength were evaluated. The addition of PHP enhanced water retention capacity and protein–protein interactions in the MP system. To evaluate the effect of PHP on digestibility, protein digestibility, SDS–PAGE and microstructure observations were performed. It was confirmed that the addition of PHP improved the protein digestibility of MP by measuring the differences in protein content (%). Therefore, the addition of PHP into MP gel improved not only the rheological properties but also the protein digestibility during in vitro digestion. [ABSTRACT FROM AUTHOR]

Chlorella, a single‐celled green algae rich in proteins, holds promise as a source of bioactive peptides. This research aimed to isolate an antioxidant peptide from Chlorella, examining its stability through digestion. Using Response Surface Methodology (RSM), we identified optimal hydrolysis conditions for Chlorella Protein Hydrolysate (CPH): 55°C, pH 8.75, and an enzyme‐to‐substrate ratio of 2.15%. These conditions led to CPH with notable radical scavenging activity against 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) (53.19 ± 0.99%), 2,2′‐azino‐bis (3‐ethylbenzothiazoline‐6‐sulfonic acid) (ABTS) (76.86 ± 0.28%), hydroxyl radical (53.39 ± 1.74%), and Fe2+ chelating rates of 22.56 ± 2.97%. Subsequently, peptides under 3 kDa isolated by ultrafication proved particularly stable and antioxidative after in vitro digestion. In addition, further purify to obtain component C1 with DPPH radical scavenging ability of 59.62 ± 1.29% and an Fe2+ chelating ability of 49.78 ± 1.55%. Subsequent LC‐MS/MS identification and virtual screening led to the discovery of a stable and antioxidative peptide, Ser‐Gly‐His‐His‐Lys‐Pro‐Leu (SGHHKPL). The study provides the theoretical basis for the development and utilization of chlorella. [ABSTRACT FROM AUTHOR]

The aim of this research was to evaluate the effects of fat type and mango peel powder (MP) on the physicochemical properties of cooked beef patties during cold storage and after in vitro digestion. Beef patties were prepared with saturated beef fat (BF) and pre‐emulsified avocado oil (AO) or pre‐emulsified safflower oil (SO). MP was added at 0% or 1%. The treatments were as follows: T1 (BF, no added MP), T2 (AO, no added MP), T3 (SO, no added MP), T4 (BF + 1%MP), T5 (AO + 1%MP), and T6 (SO + 1%MP). Substituting saturated fat with AO and SO improved the fatty acid profile of beef patties. The addition of pre‐emulsified oils increased (p < 0.05) the L∗, a∗, and b∗ values. Moreover, the incorporation of MP in the meat formulation decreased (p < 0.05) lipid oxidation during cold storage. Adding MP to the meat formulation decreased (p < 0.05) lipid oxidation before and after in vitro digestion. Replacement of saturated fat with vegetable oils and incorporation of MP may be an alternative strategy to improve the quality of beef patties during cold storage and decrease lipid oxidation after in vitro digestion. [ABSTRACT FROM AUTHOR]

The digestion behavior of a food bolus comprising bread particles in the presence of gastric peristalsis remains poorly understood. This study systematically investigated the effect of bread type on in vitro gastric digestion behavior using a human gastric digestion simulator (GDS) that is capable of quantitatively simulating gastric peristalsis. A food bolus consisting of 60 g of bread (white bread, bagel, German bread, French bread, or croissant), 15 mL of a simulated salivary fluid, and 240 mL of a simulated gastric fluid was used for gastric digestion in vitro using the GDS for 3 h at 37 °C. Direct observation of the gastric digestion behavior in the GDS vessel demonstrated that the structure and composition of breads considerably influenced the physical digestion processes of bread particles. These processes include their fracture, rubbing, disintegration, swelling owing to the penetration of gastric fluid, and release of fat from their surface. Fluorescence microscopy enabled an improved understanding of the variations in the microstructure and major component distribution of the breads during the gastric digestion in vitro. The results showed how the different breads influenced gastric digestibility in vitro through quantitative gastric peristalsis. The GDS can also be applicable to studying gastric digestibility in vitro of other types of bread. [ABSTRACT FROM AUTHOR]

Sinapine is a natural polyphenol from the cruciferous plant family that has anti-aging effects but is low in bioavailability. To improve the bioavailability and therapeutic effect of sinapine, sinapine-crosslinked dual-protein-based hydrogels were prepared using soy protein isolate as a cross-linking agent. The preparation conditions were optimized by single-factor experiments, and the optimal ratios were obtained as follows: the concentration of sinapine was 300 μg/mL; the water–oil ratio was 1:3. The encapsulation rate was greater than 95%, and the drug loading capacity was 3.5 mg/g. In vitro, digestion experiments showed that the dual-protein-based hydrogels as a drug carrier stabilized the release of sinapine and improved the bioavailability of sinapine by 19.3%. The IC50 of DPPH antioxidants was 25 μg/mL as determined by in vitro digestion, and the antioxidant capacity of ABTS was about 20% higher than that of glutaraldehyde control. This is due to the addition of sinapine to enhance the antioxidant properties of the system. It can be seen that the developed hydrogels have potential applications in related fields, such as food nutrition fortification and drug delivery. [ABSTRACT FROM AUTHOR]

This study aimed to investigate the bioaccessibility and biostability of carotenoids, vitamin E isomers, and individual polyphenolic compounds after the in vitro gastrointestinal digestion of two types of berries (raspberry and blackberry fruits). The results of the polyphenols analysis showed that raspberry fruits contained higher concentrations of hydroxybenzoic acids, hydroxycinnamic acids, flavanols, and flavonols compared to blackberry fruits, but exhibited the lowest bioaccessibility values for all the studied polyphenol classes. Ellagic acid represented 13.63% and 2.65% of the hydroxybenzoic acids in raspberry and blackberry fruits. The hydroxybenzoic acids exhibited the highest bioaccessibility index in the intestinal phase of both types of berries, and gallic acid emerged as one of the most bioaccessible phenolic compounds. The bioaccessibility of carotenoids ranged between 15.7 and 17.30% for lutein, 5.52 and 7.56% for astaxanthin, and 7.85 and 9.93% for canthaxanthin, with elevated values being observed in raspberry fruits. Although vitamin E and carotenoids follow a similar path for absorption, the bioaccessibility of vitamin E isomers was higher than that of carotenoids, with γ-tocopherol being the most bioaccessible isomer in both raspberries and blackberries. Knowing the bioaccessibility of food constituents during digestion is crucial, as the potential effectiveness of bioactives for human health largely depends on the bioavailability of these molecules. [ABSTRACT FROM AUTHOR]

BACKGROUND: β‐Carotene (BC) is difficult to apply effectively in the food industry due to its low solubility and bioavailability. This work aimed to fabricate Moringa oleifera seed protein (MOSP) stabilized emulsions as delivery vehicles for BC and investigate the effect of aqueous phase conditions including pH and ionic strength on this system. RESULTS: All MOSP samples were positively charged and the particle size of MOSP increased with the increase of pH. At pH 5.0 and 0.2 mol L−1 sodium chloride (NaCl), the MOSP emulsion demonstrated the highest stability coefficient and minimal creaming index, while exhibiting a lower release rate in vitro digestion. The rheological behavior of all MOSP emulsions within the frequency range of 0.1–10 Hz was dominated by viscoelasticity, forming an elastic network structure through dispersed droplets. Additionally, the MOSP emulsion loaded with BC prepared at pH 5.0 and 0.2 mol L−1 NaCl displayed enhanced ultraviolet light stability (52.31 ± 0.03% and 51.86 ± 0.05%) as well as thermal stability (72.39 ± 8.67% and 86.78 ± 10.69%). Furthermore, the BC in the emulsion at pH 7.0 exhibited favorable stability (65.14 ± 0.02%) and optimal bioaccessibility (40.30 ± 0.04%) in vitro digestion. CONCLUSION: The results provided reference data for utilizing MOSP as a novel emulsifier and broadening the application of BC in the food industry. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Under high humidity and high temperature conditions, the quality of pepper essential oil easily deteriorates, and the oxidation of oil restricts its application, especially for the insolubility in water. This study investigated pepper essential oil encapsulated in Pickering emulsion with octenyl succinic acid starch, which was effectively able to reduce 100 times of the release rate. The smooth surface and complete particles of the emulsion were observed and no new chemical bonds were formed. The minimum particle sizes were 2.05 µm and 1.89 µm, when the Pickering emulsion was set to different storage conditions at pH 5 and 0.1 M NaCl, respectively. During gastrointestinal digestion, the release of essential oils was effectively delayed in the Pickering emulsion and the digestibility of the emulsion was 16.93% in 120 min. Compared with untreated cells, Pickering emulsion can effectively inhibit the proliferation of MCF‐7 (52.71%). All these results indicate that OSA starch stabilized pepper essential oil can effectively increase solubility, improve stability, and expand the application range. Therefore, it can provide a theoretical basis for applications of pepper essential oil, especially for the functional drug application. [ABSTRACT FROM AUTHOR]

This study traced the cytotoxicity, antioxidant activity, and phytochemical profile before and after in vitro digestion of nuts from Sterculia striata A. St.-Hil. & Naudin (Malvaceae) (chichá or monkey's peanut), a native plant from Brazil, in comparison with Arachis hypogaea L. (peanut). The antioxidant activity in the 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and Ferric Reducing Antioxidant Power Assay (FRAP) assays was lower in chichá when compared with peanuts, corroborating the lower concentration of polyphenols. None of the samples studied showed significant cytotoxicity in 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl tetrazolium bromideDAD: diode-array detection (MTT) assays. In vitro digestion altered the phytochemical profile in both plants, increasing the concentration of rutin in fresh and roasted chichá but only in raw peanuts. In roasted peanuts, rutin was converted into quercetin. Chichá nuts have been used by the local population for centuries, and the identification of their bioactive components can be useful to promote their benefits as a functional food. [ABSTRACT FROM AUTHOR]

Summary: Tofu, a traditional soy‐based food, is widely consumed globally and serves as a significant source of plant protein. The quality of tofu can vary greatly depending on the coagulation process and the type of coagulants used. This study investigated the impact of a compound coagulant, consisting of transglutaminase (TGase) and calcium sulfate (CaSO4), on tofu quality, specifically focusing on pH, yield, water holding capacity (WHC), cooking loss, protein content, and in vitro digestibility. Soymilk was pre‐crosslinked with TGase for different durations (0, 1, 2, and 3 h) before the addition of CaSO4. Results indicated that TGase pre‐treatment significantly improved tofu yield and WHC, with optimal outcomes at 3 and 2 h, respectively. Cooking loss decreased with TGase treatment but increased at the 3‐h mark, suggesting over‐crosslinking. Electrophoresis revealed substantial protein crosslinking with TGase treatment, while in vitro digestion showed enhanced protein digestibility and higher peptide content in TGase‐treated samples. These findings underscore the potential of TGase treatment to enhance tofu's structural integrity and digestibility, offering valuable insights for optimising plant‐based protein processing to improve nutritional quality. [ABSTRACT FROM AUTHOR]

Summary: Co‐digestion of cantaloupe (C) melon fresh cuts (FC) coated with probiotics [Lactiplantibacillus plantarum 75/xanthan gum with Natal plum (NP)] or beetroot leaves (BL) was evaluated to determine their bioaccessibility of individual anthocyanins (cyanidin‐3‐glucoside, cyanidin‐3‐O‐sambubioside) and carotenoids (lutein, trans‐β‐carotene and cis‐β‐carotene). Co‐digestion of probiotic‐coated C‐melon‐FC with NP increased the percentage (%) bioaccessibility of cyanidin‐3‐glucoside (11.18%) and cyanidin‐3‐O‐sambubioside (8.89%) compared to single digestion of Natal plum. Bioaccessibility of lutein (18.2%), trans‐β‐carotene (36.92%) and cis‐β‐carotene (16.74%) increased when co‐digestion of probiotic‐coated C‐melon‐FC with BL compared to the single digestion of uncoated C‐melon. Co‐digestion of C‐melon‐FC‐L75 with BL showed the highest antioxidant activity. L. plantarum had the highest LAB survival at the intestinal phase (6.01–6.26 Log CFU mL−1) during single and co‐digestion showing probiotic potential. C‐melon‐FC‐L75, Natal plum and beetroot leaves could be recommended as functional ingredients in meal preparation. [ABSTRACT FROM AUTHOR]

In this study, alkali-soluble polysaccharide from Manilkara zapota (MZAP) was extracted and polysaccharide-iron complexes MZAP-Fe (III) was synthesized. Structural characterization, antioxidant and digestive properties were used to evaluate the feasibility of MZAP-Fe (III) as an iron supplement. The results showed that when the reaction temperature was 70 ℃, the pH was 9 and the addition of sodium citrate was 0.025 g, MZAP- Fe (Ⅲ) had the highest iron content (14.68 %) and its average molecular weight increased compared to MZAP. The UV and FT-IR results indicated that MZAP- Fe (Ⅲ) was formed by the carboxyl and hydroxyl groups in MZAP with the iron group to form Fe-O bonds. MZAP-Fe (III) maintained high thermal stability over the temperature range of 20°C to 450℃. When the concentration of MZAP- Fe (Ⅲ) was 1.0 mg/mL, hydroxyl radical-scavenging activity and DPPH radical scavenging activity reached 57.03 % and 82.21 %, respectively, and both were significantly higher than the antioxidant activity of MZAP. Moreover, in the simulating human digestion, MZAP- Fe (Ⅲ) was more stable than FeSO 4 and less likely to be destroyed by stomach acid. The present study demonstrated the potential of MZAP-Fe (III) as a novel iron supplement. [Display omitted] • MZAP-Fe(Ⅲ) was successfully synthesized with MZAP. • MZAP-Fe (III) possessed superior antioxidant activity than MZAP. • MZAP-Fe (III) could be better utilized in simulated in vitro digestion. [ABSTRACT FROM AUTHOR]

Protein-based emulsion gels are an ideal delivery system due to their unique structure, remarkable encapsulation efficiency, and tunable digestive behavior. Freshwater mussel (Solenaia oleivora) protein isolate (SoPI), an emerging sustainable protein with high nutritional value, possesses unique value in the development of functional foods. Herein, composite emulsion gels were fabricated with SoPI and κ-carrageenan (κ-CG) for the delivery of curcumin. SoPI/κ-CG stabilized emulsions possessed a high encapsulation efficiency of curcumin with a value of around 95%. The addition of κ-CG above 0.50% facilitated the emulsion gel formation and significantly improved the gel strength with 1326 g. Furthermore, the storage and digestive stability of curcumin were significantly improved as the κ-CG concentration increased. At 1.50% κ-CG, around 80% and 90% curcumin remained after 21-day storage at 45 °C and the 6 h in vitro gastrointestinal digestion, respectively. The addition of 0.50% κ-CG obtained the highest bioaccessibility of curcumin (~60%). This study illustrated the potential of SoPI emulsion gels as a carrier for stabilizing and delivering hydrophobic polyphenols. [ABSTRACT FROM AUTHOR]

The objectives of this study were to design multilayer oil-in-water nanoemulsions using a layer-by-layer technique to enhance the stability of β-carotene and evaluate its effect on in vitro release and antioxidant activity. To prepare β-carotene-loaded multilayer nanoemulsions (NEs), a primary NE (PRI-NE) using Tween 20 was coated with chitosan (CS) for the secondary NE (SEC-CS), and with dextran sulfate (DS) and sodium alginate (SA) for the two types of tertiary NEs (TER-DS, TER-SA). The multilayer NEs ranged in particle size from 92 to 110 nm and exhibited high entrapment efficiency (92–99%). After incubation in a simulated gastrointestinal tract model, the release rate of free fatty acids decreased slightly after coating with CS, DS, and SA. The bioaccessibility of β-carotene was 7.02% for the PRI-NE, 7.96% for the SEC-CS, 10.88% for the TER-DS, and 10.25% for the TER-SA. The 2,2-diphenyl-1-picrylhydrazyl radical scavenging abilities increased by 1.2 times for the multilayer NEs compared to the PRI-NE. In addition, the cellular antioxidant abilities improved by 1.8 times for the TER-DS (87.24%) compared to the PRI-NE (48.36%). Therefore, multilayer nanoemulsions are potentially valuable techniques to improve the stability, in vitro digestion, and antioxidant activity of β-carotene. [ABSTRACT FROM AUTHOR]

The adequate survival of probiotics in the harsh environment of the gastrointestinal (GI) tract plays a crucial role in the expression of their functional properties. The aim of the present study was to evaluate the survival of commercial probiotics during digestion using a standardised INFOGEST 2.0 model extended with three food matrices simulating three scenarios for the consumption of probiotics: on an empty stomach, with juice, or with food (porridge). All eight products matched the bacterial content stated on the label. After simulated digestion, we observed an average decrease in viability of 1.6 log10 colony forming units (CFU) when the product was co-digested with water, a 2.5 log10 CFU decrease in the presence of juice, and a 1.2 log10 CFU decrease in the presence of porridge. The survival rate of the probiotics was statistically higher in the test samples with porridge (91.8%) than in those with juice (79.0%). For two products, the number of lactobacilli and bifidobacteria strains after digestion was less than <3 × 105 CFU, which can be considered insufficient. The present study has shown that the survival of probiotic strains during GI passage depends not only on their ability to withstand these harsh conditions but may also be influenced by the manufacturing process and by the foods consumed together with the probiotics. [ABSTRACT FROM AUTHOR]

This study demonstrates evidence that the mass transfer process of an enzyme (a biocatalyst) is the rate‐limiting step in the starch hydrolysis reaction during food digestion. The significance of this work has been to compare the reaction rate of starch hydrolysis by salivary enzymes with the mass transfer rate of rate‐limiting enzymes. This research has applied mass transfer and reaction engineering theory in a quantitative study of starch hydrolysis, and a dimensionless group, the Damköhler number (Da), has been calculated based on glucose measurements from a beaker and stirrer system. The values of the Da number in this study (0.3–19) indicate that both the time constant for mass transfer and the time constant for reaction are significant parameters. Scanning electron microscopy images emphasize that compression (simulated mastication) helps to break the plant cell wall of starch. Mass‐transfer resistance needs to be considered during food digestion studies. The Da numbers are significantly affected by both compression forces (internal mass‐transfer coefficients) and stirrer speeds (external mass‐transfer coefficients) in this beaker and stirrer system. [ABSTRACT FROM AUTHOR]

AbstractPurple maize is a pigmented variety rich in antioxidants. Arabinoxylans (AX) are prebiotic compounds also found in the grain wall that can form gels. Recently, antioxidants have extensively been studied for their beneficial effects. However, these bioactive compounds do not easily reach the intestine in a stable form. These gels can protect certain compounds during in vitro digestion. This work aimed to extract the AX and simultaneously obtain the antioxidant compounds present in the external walls of the purple maize grain to produce gels with 2% and 4% AX to apply an in vitro digestion method. Popcorn maize (unpigmented) was used as a control. The amount of ferulic acid, polyphenols, and anthocyanins, and their antioxidative activity, were measured at in vitro digestion of the gels. This work highlights the ability of AX gels to enhance the potential bioavailability of antioxidant compounds including anthocyanins from purple maize after digestion. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION While yogurt is the leading fermented milk product, kefir is at the top of the beverage scale. Milk proteins, on the other hand, show specific functions that positively affect healthy nutrition due to the bioactive components, that they provide the necessary amino acids for growth and development.In our study, kefir, a functional product enriched with whey proteins, casein and skimmed milk powder, which are the natural components of milk, was produced. Added‐protein kefir samples were applied the in vitro digestion protocol, static method. In order to observe different protein behaviors, samples were taken pre‐digestion, at 120th minute and at 240th minute of digestion protocol. ACE and Antioxidant capacity determination analyzes were carried out. While ACE inhibition values were in the range of 78.63–90.30% pre‐digestion, they changed in the range of 86.97–96.38% after gastrointestinal digestion. It was determined that the ACE inhibition values of the control sample remained at the lowest level at all stages of digestion and that the difference between all of samples was significant (P < 0.05). Antioxidant activity value ranging from 0.3615–0.5512 meq Ascorbic acid/μg before digestion was determined as 1.3796–1.9313 meq Ascorbic acid/μg after gastrointestinal digestion (P < 0.05).Kefir samples containing whey protein stand out with their high potential in terms of both antioxidant activity capacity and ACE inhibition activity at all stages of digestion. Considering their therapeutic effects in fermented products, it is thought that whey proteins among milk proteins will be important alternative sources to enrich the protein content in kefir production. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Intestinal digestion and absorption are complex processes; thus, it is a challenge to imitate them realistically. There are numerous approaches available, with different disadvantages and advantages. The simplest methods to mimic absorption are the non-cell-based transport models but these lack important characteristics of enterocytes of the intestine. Therefore, the most often used method is to measure absorption through viable mammalian cells (most commonly Caco-2 cells, cultured on membrane insert plates), which not only assures the incorporation of brush border enzymes (responsible for the final digestion of peptides and disaccharides), it also simulates the absorption process. This means that influx/efflux transporter-facilitated transport, carrier-mediated transport, endocytosis, and transcytosis is also imitated besides passive diffusion. Still, these also lack the complexity of intestinal epithelium. Organoids or ex vivo models are a better approach if we want to attain precision but the highest accuracy can be achieved with microfluidic systems (gut-on-a-chip models). We propose that more research is necessary, and food absorption should also be studied on gut-on-a-chips, especially with fragmented organoids. Our review supports the choices of a proper intestinal epithelium model, which may have a key role in functional food development, nutrition studies, and toxicity assessment. [ABSTRACT FROM AUTHOR]

Mycotoxin contamination of cereals and cereal-based products is a serious problem for food safety. Antioxidant-rich ingredients such as bilberries (Vaccinium myrtillus L., VM) may mitigate their harmful effects. Firstly, total phenolic content, antioxidant activity, and analytical phytochemical composition (hydroxycinnamic and hydroxybenzoic acids, flavanols, flavonols, and anthocyanins) were assessed in lyophilized wild bilberries from Romania. Secondly, this study evaluated bilberries' effects on reducing ochratoxin A (OTA) bioaccessibility and cytotoxicity. An in vitro digestion model was developed and applied to four different types of bread: Control, VM (2%), OTA (15.89 ± 0.13 mg/kg), and OTA (16.79 ± 0.55 mg/kg)-VM (2%). The results indicated that VM decreased OTA bioaccessibility by 15% at the intestinal level. OTA-VM digests showed improved Caco-2 cell viability in comparison to OTA digests across different exposure times. Regarding the alterations in Jurkat cell line cell cycle phases and apoptosis/necrosis, significant increases in cell death were observed using OTA digests (11%), while VM addition demonstrated a protective effect (1%). Reactive oxygen species (ROS) analysis confirmed these findings, with OTA-VM digests showing significantly lower ROS levels compared to OTA digests, resulting in a 3.7-fold decrease. Thus, bilberries exhibit high potential as a functional ingredient, demonstrating protection in OTA mitigation effects. [ABSTRACT FROM AUTHOR]

Cruciferous vegetables represent a valuable source of bioactive compounds. However, there is currently a deficiency of information regarding the extent to which these compounds remain bioaccessible to the body following thermal treatment and digestion processes within the digestive tract. Accordingly, the aim of this study was to evaluate the impact of heat treatment and in vitro digestion on the level of selected bioactive compounds in Brussels sprouts. The Brussels sprouts samples were subjected to a range of thermal processing techniques, which were then followed by a simulated in vitro digestion. The investigated compounds were analyzed using UV-Vis spectrometry and liquid chromatography coupled with mass spectrometry (LC-MS). The findings revealed that the sous-vide method of cooking Brussels sprouts resulted in significantly higher losses of glucosinolates (GLS) in comparison to conventional cooking methods. No significant differences were observed with regard to isothiocyanates and indoles. The analysis of GLS following digestion revealed that the process was more effective after sous vide and traditional cooking, and slightly less effective after steam cooking. With regard to individual compounds, glucoraphanin (GRA), glucoraphenin (GIV), and gluconasturtiin (GNS) were found to be completely degraded, whereas methoxyglucobrassicin (metGBS) was the most resistant to digestion in both the sous vide and steamed Brussels sprouts. The results indicated that the process of simulating digestion had no significant impact on isothiocyanates and indoles. This suggests that, if present in the heat-treated samples, these compounds remained stable during the in vitro digestion procedure. [ABSTRACT FROM AUTHOR]

This paper introduces an enzymatic approach to estimate internal mass-transfer resistances during food digestion studies. Cellulase has been used to degrade starch cell walls (where cellulose is a significant component) and reduce the internal mass-transfer resistance, so that the starch granules are released and hydrolysed by amylase, increasing the starch hydrolysis rates, as a technique for measuring the internal mass-transfer resistance of cell walls. The estimated internal mass-transfer resistances for granular starch hydrolysis in a beaker and stirrer system for simulating the food digestion range from 2.2 × 107 m−1 s at a stirrer speed of 100 rpm to 6.6 × 107 m−1 s at 200 rpm. The reaction rate constants for cellulase-treated starch are about three to eight times as great as those for starch powder. The beaker and stirrer system provides an in vitro model to quantitatively understand external mass-transfer resistance and compare mass-transfer and reaction rate kinetics in starch hydrolysis during food digestion. Particle size analysis indicates that starch cell wall degradation reduces starch granule adhesion (compared with soaked starch samples), though the primary particle sizes are similar, and increases the interfacial surface area, reducing internal mass-transfer resistance and overall mass-transfer resistance. Dimensional analysis (such as the Damköhler numbers, Da, 0.3–0.5) from this in vitro system shows that mass-transfer rates are greater than reaction rates. At the same time, SEM (scanning electron microscopy) images of starch particles indicate significant morphology changes due to the cell wall degradation. [ABSTRACT FROM AUTHOR]

Fava beans, renowned for their nutritional value and sustainable cultivation, are pivotal in various food applications. This study examined the implications of varying the particle size on the functional, physicochemical, and in vitro digestibility properties of fava bean flour. Fava bean was milled into 0.14, 0.50, and 1.0 mm particle sizes using a Ferkar multipurpose knife mill. Physicochemical analyses showed that the 0.14 mm flour had more starch damage, but higher protein and fat contents. Functionality assessments revealed that the finer particle sizes had better foaming properties, swelling power, and gelation behavior than the coarse particle size. Emulsion capacity showed that for all the pH conditions, 1.00 mm particle size flour had a significantly higher (p < 0.05) oil droplet size, while the 0.5 and 0.14 mm flours had smaller and similar oil droplet sizes. Moreover, in vitro digestibility assays resulted in improved starch digestion (p ˂ 0.05) with the increase in flour particle size. Varying the particle size of fava bean flour had less impact on the in vitro digestibility of the bread produced from wheat–fava bean composite flour, with an average of 84%. The findings underscore the critical role of particle size in tailoring fava bean flour for specific culinary purposes and nutritional considerations. [ABSTRACT FROM AUTHOR]

Introduction: Walnut green husk (WGH) is a waste byproduct from walnut industry. However, it is not well-known about its bioactive effect on human gut health. Methods: This study conducted in vitro digestion and fermentation experiments to study the bioactive effect of WGH. Results: Microbial fermentation was the primary mechanism to efficiently release phenolics and flavonoids, resulting in more excellent antioxidant capacities (DPPH, ABTS, and FRAP assays), which reached a highest value with 14.82 ± 0.01 mg VcE/g DW, 3.47 ± 0.01 mmol TE/g DW, and 0.96 ± 0.07 mmol FeSO4·7H2O/g DW, respectively. The surface microstructure of WGH became loose and fragmented after microbial fermentation. The analytical results of gut microbiota demonstrated that WGH could significantly increase the relative abundance of Proteobacteria in phylum level and Phascolarctobacterium in genus level while certain pro-inflammatory bacteria (such as Clostridium_sensu_stricto_1, Dorea, Alistipes, and Bilophila) was inhibited. Additionally, 1,373 differential metabolites were identified and enriched in 283 KEGG pathways. Of which some metabolites were significantly upregulated including ferulic acid, chlorogenic acid, umbelliferone, scopolin, muricholic acid, and so forth. Discussion: These results indicated that WGH could have antioxidant and antiinflammatory activities in the human gut, which could improve the economical value of WGH in the food industry. [ABSTRACT FROM AUTHOR]

The preparation process of resistant starch III (RS3) has attracted widespread attention, but its milling method is often overlooked. This study examines two milling methods for RS3: shear milling (SM) and vibration milling (VM). Manual milling (MM) is used as a control. The particle size, morphology, crystallinity, gelatinization characteristics, and in vitro digestibility of milled RS3 are analyzed. The particle size of the VM‐samples ranged from 71.92 to 107.69 µm, which is lower than SM‐samples. Scanning electron microscopy shows that SM‐RS3 appears as pellets, while VM‐RS3 is mostly coarse flakes. From the results of RVA and DSC, VM destroys more starch than SM. The crystallization peak of VM‐samples disappears, and the retention of SM‐samples is well. The values of R 1047/1022 and R 995/1022 cm−1 indicate that the crystal order and double helix structure of RS3 are destroyed after multiple VM shocked compared with SM. In vitro digestion experiment, resistant starch content of SM‐samples is about 30%, while VM‐samples are much less than SM. These findings suggest that the choice of milling methods has a significant impact on the structure and physicochemical characteristics of RS3, and it is an important step in preparing RS3. [ABSTRACT FROM AUTHOR]

Adding hydrocolloids into native starch is a secure and valid method of physical modification. However, few research focuses on the interactions between konjac gum (KGM) and purple potato starch (PPS). In this study, the effects of KGM on the physicochemical, rheological, textural properties, and in vitro digestibility of PPS are evaluated. The swelling power, solubility, transparency, zeta potential value, particle size, gel adhesiveness, and cohesiveness of PPS are enhanced with increasing KGM content. The results show the combination of PPS and KGM exhibits a higher adhesiveness and a denser structure than that of PPS alone. Static rheological analysis shows PPS/KGM composites exhibit pseudoplastic and shear thinning enhancement behaviors with the rise of the KGM content from 0% to 2.5%. Dynamic rheological analysis reveals that storage modulus (G') > loss modulus (G″), mainly showing elastic behavior, and G′, G″, and the loss tangent (tan δ) increase with the rise of the KGM content from 0% to 2.5%. Fourier transform infrared spectroscopy analysis shows stronger hydrogen bonding of PPS/KGM complexes compared to PPS only. Moreover, KGM increases the contents of resistant starch. All these findings indicate that KGM can improve the functional properties of PPS. [ABSTRACT FROM AUTHOR]

Milk boasts an array of potent bioactive compounds, such as lactoferrin (Lf), immunoglobulins, and functional proteins, all delivering substantial therapeutic benefits. In this study, Immune Powder (a functional dairy formulation) and its primary component called Fractionated Milk Protein (FMP) containing Lf, zinc, and immunoglobulins and formulated by Ausnutria Pty Ltd. were evaluated for their potential broad-spectrum pharmacological activity. In particular, this study investigated the antibacterial (against pathogenic Escherichia coli), prebiotic (promoting Lactobacillus delbrueckii growth), anti-inflammatory (inhibition of NO production in RAW264.7 macrophages), and antiviral (against human coronavirus 229E) effects of the samples. In addition, the impact of simulated gastric digestion on the efficacy of the samples was explored. LCMS-based proteomics was implemented to unveil cellular and molecular mechanisms underlying antiviral activity. The Immune Powder demonstrated antibacterial activity against E. coli (up to 99.74 ± 11.47% inhibition), coupled with prebiotic action (10.84 ± 2.2 viability fold-change), albeit these activities diminished post-digestion (p < 0.01). The Immune Powder effectively mitigated NO production in lipopolysaccharide-stimulated RAW264.7 macrophages, with declining efficacy post-digestion (p < 0.0001). The Immune Powder showed similar antiviral activity before and after digestion (p > 0.05) with up to 3-fold improvement. Likewise, FMP exhibited antibacterial potency pre-digestion at high concentrations (95.56 ± 1.23% inhibition at 125 mg/mL) and post-digestion at lower doses (61.82 ± 5.58% inhibition at 3906.25 µg/mL). FMP also showed enhanced prebiotic activity post-digestion (p < 0.0001), NO inhibition pre-digestion, and significant antiviral activity. The proteomics study suggested that the formulation and its primary component shared similar antiviral mechanisms by inhibiting scavenger receptor binding and extracellular matrix interaction. [ABSTRACT FROM AUTHOR]

The list of standard abbreviations for JDS is available at adsa.org/jds-abbreviations-24. Nonstandard abbreviations are available in the Notes. The effect of the horn status of cows on their milk composition and quality is a controversial research topic. In this study, 128 milk samples from 64 horned and 64 disbudded Brown Swiss and Original Braunvieh cows were collected from alpine farms where both horned and disbudded cows were grazing on mountain pastures. The samples were analyzed for their detailed composition and protein digestion in a simulated in vitro digestion (INFOGEST). To exclude probable influences on digestion, the β-CN genotype with its variants A1 and A2 was also included in the study. The effects of horn status and β-CN genotype were investigated in linear mixed models, which included additional influencing random factors such as Original Braunvieh blood proportion, stage of lactation, and farm. Horn status did not have any effect on milk composition or digestion. In contrast, milk from A1A1 cows showed a different protein digestion than milk of A1A2 and A2A2 cows in the gastric phase, including smaller amounts of β-casomorphin(BCM)21-associated peptides and larger amounts of BCM11-associated peptides. Abundances of BCM7 did not differ between β-CN genotypes. At the end of the intestinal phase, the digested milk of A1A1 and A2A2 β-CN genotypes did not differ. [Display omitted] [ABSTRACT FROM AUTHOR]

Summary: This study investigates the impact of ultrasound treatment and marination on turkey meat proteins, focusing on functional and sensory properties and protein hydrolysis. Three different treatments, marination (M), ultrasound (US) and a combination of ultrasound and marination (USM), were applied to turkey meat. The USM caused the highest water‐holding capacity, increased tenderness and improved the general acceptability of turkey meat. SEM images of raw samples showed that US and M changed the structure of muscle fibres, exhibiting more cavities and irregular, broken and separated fibres. Cooking changed the muscle fibres of the sample, forming several cavities and separate fibres. SDS‐PAGE profiles showed that different treatments affected protein solubility during gastric digestion. Ultrasound treatment caused the loss of some essential amino acids in the supernatant of intestinal digests, including lysine, leucine and tyrosine. In vitro bioaccessibility of leucine, threonine, lysine, valine and isoleucine was the highest in the untreated sample. [ABSTRACT FROM AUTHOR]

Summary: Plum protein isolate obtained from plum cake after oil extraction had protein content over 90% and amino acid composition of 36% which about 13% were essential amino acids. Evaluation of functional properties of conjugates obtained by interaction between plum protein isolate and caffeic acid, in three different concentrations, was carried out in this study. The conjugation of proteins with phenols forms complexes of higher molecular weights as a result of cross‐linking. The solubility of obtained conjugates was increased with the increase a concentration of caffeic acid at alkaline pH (8–10) for about 50%. Moreover, emulsion properties also were improved by conjugation with caffeic acid. In vitro digestion is considered to characterise and understand 'fate' of food components after passing gastrointestinal conditions. The obtained conjugates were digestible and have a good bioavailability of bioactive compounds. [ABSTRACT FROM AUTHOR]

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In order to clarify the effects of myricetin on the physicochemical properties of corn starch during digestion and absorption in the gastrointestinal tract, in vitro simulation of corn starch digestion experiment was carried out. It was found that myricetin could significantly inhibit the digestion of corn starch and thus affect the body's blood sugar content. The addition of myricetin (1.7~15.3 mg/mL) reduced the rapidly digestible starch (RDS) content of corn from 22.72% to 19.35% and increased the resistant starch (RS) content of corn from 18.11% to 39.25%. Through static rheology, differential scanning calorimetry (DSC), X-ray diffraction (XRD), infrared spectroscopy (FTIR), and scanning electron microscopy (SEM) experiments, it was found that myricetin bound to corn starch through non-covalent interactions and affected its digestibility by decreasing its thermal stability and disrupting the original crystalline structure of corn starch, which deloyed the digestion and absorption of corn starch. This study can provide a theoretical and experimental basis for the use of myricetin as a hypoglycemic factor.

为进一步提高玉米肽的抗氧化活性，以玉米醇溶蛋白源活性肽为原料，利用谷氨酰胺转氨酶（TGase）催化壳寡糖（分子质量1 500 Da）与玉米肽共价结合制备玉米糖肽，研究壳寡糖的糖基化修饰对玉米肽抗氧化活性的影响，并对玉米糖肽进行体外模拟胃肠消化，表征玉米糖肽在体内发挥抗氧化活性的潜力。结果表明：TGase催化的壳寡糖共价结合使玉米肽的肽含量和体外消化率显著提高；在质量浓度为2.0 mg/mL时，TGase催化壳寡糖糖基化修饰使玉米肽的DPPH自由基、羟自由基、超氧阴离子自由基清除率，Fe2+螯合率和还原力提高，体外消化使玉米糖肽的DPPH自由基、羟自由基清除率和还原力提高，而Fe2+螯合率和超氧阴离子自由基清除率降低。综上，TGase途径的壳寡糖糖基化反应使玉米肽的抗氧化活性显著提高，且体外消化可以促进玉米糖肽抗氧化活性的释放(Fe2+螯合能力和超氧阴离子自由基清除能力除外)。To further enhance the antioxidant activity of the zein peptides, the active peptides from zein have been used as raw material, and then zein glycopeptides were prepared by transglutaminase(TGase)-induced chitosan oligosaccharides (molecular weight 1 500 Da) covalent binding onto zein peptides. The effect of chitosan oligosaccharides modification on the antioxidant activities of zein peptides was studied. In addition, zein glycopeptides were simulated by gastrointestinal digestion in vitro to characterize its antioxidant potential in vivo. The results showed that the covalent binding of chitosan oligosaccharides catalyzed by TGase significantly increased peptide content and in vitro digestibility of zein peptides. At the mass concentration of 2.0 mg/mL, the DPPH, hydroxyl and superoxide anion radicals scavenging rates, Fe2+-chelating capacity and reducing capacity of TGase modified zein peptides increased, also the DPPH, hydroxyl radicals scavenging rates and reducing capacity of zein glycopeptides after in vitro digestion increased, while the Fe2+-chelating capacity and the superoxide anion radical scavenging rate decreased. In conclusion, TGase-modiated chitosan glycosylation significantly improves the antioxidant activities of zein peptides, and in vitro digestion can promote the release of the antioxidant activities of zein glycopeptides (except Fe2+-chelating capacity and superoxide anion radical scavenging ability).

Rapeseed meal is a promising food ingredient, but its utilization is limited by the presence of some potentially harmful ingredients, such as glucosinolates. Fermentation is a cost-effective method of detoxication but a food-grade starter culture with glucosinolates degradation capacity is required. In this study, 46 strains of lactic acid bacteria from traditional paocai brines were screened for their ability to glucosinolate degradation. The results showed that more than 50% of the strains significantly degraded glucosinolates. Two strains of Lactiplantibacillus (p7 and s7) with high capacity of glucosinolates degradation through producing enzymes were identified. Then, an optimized condition for rapeseed meal fermentation by p7 was established to degrade glucosinolates, which can achieve about 80% degradation. UPLC/Q-TOF-MS analysis showed that the degradation rate of individual glucosinolates was different and the degradation rate of gluconapin and progoitrin in rapeseed meal can reach more than 90%. Meanwhile, fermentation with p7 can improve safety of rapeseed meal by inhibiting the growth of Enterobacteriaceae and improve its nutritional properties by degrading phytic acid. The in vitro digestion experiments showed that the content of glucosinolates in rapeseed meal decreased significantly during gastric digestion. Meanwhile, fermentation with p7 can greatly improve the release of soluble protein and increase the contents of free essential amino acids, such as lysine (increased by 12 folds) and methionine (increased by 10 folds).

ABSTRACT: The effect of the horn status of cows on their milk composition and quality is a controversial research topic. In this study, 128 milk samples from 64 horned and 64 disbudded Brown Swiss and Original Braunvieh cows were collected from alpine farms where both horned and disbudded cows were grazing on mountain pastures. The samples were analyzed for their detailed composition and protein digestion in a simulated in vitro digestion (INFOGEST). To exclude probable influences on digestion, the β-CN genotype with its variants A1 and A2 was also included in the study. The effects of horn status and β-CN genotype were investigated in linear mixed models, which included additional influencing random factors such as Original Braunvieh blood proportion, stage of lactation, and farm. Horn status did not have any effect on milk composition or digestion. In contrast, milk from A1A1 cows showed a different protein digestion than milk of A1A2 and A2A2 cows in the gastric phase, including smaller amounts of β-casomorphin(BCM)21-associated peptides and larger amounts of BCM11-associated peptides. Abundances of BCM7 did not differ between β-CN genotypes. At the end of the intestinal phase, the digested milk of A1A1 and A2A2 β-CN genotypes did not differ.

Chrysanthemum (Chrysanthemum morifolium Ramat) contains multiple bioactive substances and presents health benefits. In this study, a chrysanthemum extract (CE) was prepared by heat reflux extraction method and a functional yogurt was fabricated containing CE. According to the results of UPLC-MS/MS, 6 phenolic acids and 13 flavonoids were identified from CE compounds. The physicochemical and functional properties of yogurt during storage were investigated. In addition, rheology, microstructure and simulated digestion of yogurt on Day 1 were analyzed. The results demonstrated that the value of pH, total phenolic and flavonoid content, antioxidant capacity, the polyphenols stability in vitro gastric and intestinal digestion condition in the yogurt were enhanced. The syneresis, titratable acidity and the rate of protein hydrolysis in vitro gastric and intestinal digestion condition in the yogurt were reduced with CE addition. Moreover, the changes of protein network and sensory characteristics of yogurt were also occurred with addition of CE. These findings suggest that the integration of CE with yogurt is a promising way to improve the quality and storage ability of yogurt. [ABSTRACT FROM AUTHOR]

The study examined thermal stability and digestibility of a biopolymer delivery system for the liposomal form of minor nutrients (omega-3 polyunsaturated fatty acids, vitamin D3, essential oil of clove buds) in enriched meat products. A fraction of encapsulated liposomes in the biopolymer delivery system, i. e. in the supramolecular complex with sodium caseinate (SC), was more than 74%. The difference between the number of bound liposomes before and after freeze-drying is statistically insignificant. The study of the fatty acid composition in samples of enriched meat product containing a supramolecular complex (EPSC) and enriched meat product containing components of the supramolecular complex (EPC) showed that the total omega-3 fatty acids content in EPC was 0.079 ± 0.002 g/100 g, while in EPSC it was 0.207 ± 0.002 g/100 g. The data obtained made it possible to state that EPSC sample was a source of omega-3 fatty acids. Product fortification with the supramolecular complex made it possible to meet the daily requirement of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) by 70%, and vitamin D3 by 470%. A study of the in vitro digestion of EPC and EPSC enriched meat products, it was revealed that in both samples, release of fat in the gastric phase was almost identical, in contrast to the intestinal phase, where the released fat in EPSC was found to be 2 times higher than in EPC. This indicates that the use of physiologically functional ingredients in encapsulated form to fortify meat products is more effective and does not violate the general principles of lipid digestion. At the same time, the mass fraction of released fatty acids in the intestinal phase was higher by 74.4% and 48.5%, respectively, when using physiologically functional ingredients in the form of a supramolecular complex in comparison with a product containing these ingredients in their native form. Use of high temperature treatment did not affect the bioavailability of EPA and DHA, as well as the organoleptic parameters or oxidative stability of EPSC.

In this study, static and dynamic desorption methods, infrared spectroscopy and, in vitro antioxidant modeling were used to isolate, purify, and investigate the bioactivity of melanoidins extracted from hypoheat-induced Lycium barbarum L. The results showed that melanoidin fractions with molecular weight in the range of 3−10 kDa were the dominant and most valuable fractions. In the purification phase, the optimal purification conditions were: a loading concentration of 4 mg·mL−1, elution volume of 6 BV, and an elution flow rate of 1 mL·min−1. Purified dominant melanoidin fractions (UF3) exhibited typical Maillard reaction (MR) characteristics in FTIR. The storage stability showed that sunlight and heat treatment exacerbated the instability of the purified UF3. At the same time it was relatively stable under dark conditions and incandescent light, with a retention rate of about 90%. After in vitro digestion, the purified UF3 still exhibited good antioxidant activity, and the DPPH scavenging activity and hydroxyl free radical scavenging ability reached more than 60%.

The effects of adding dried Lyophyllum decastes (DLR) or dried L. decastes by-products (DBY) on physicochemical properties and nutritional functions of extruded barley flour (BF) were analyzed. Results revealed a notable decrease in the degree of starch gelatinization in the DLR and DBY groups compared to the control group with nothing added. Gastrointestinal digestion simulation using the INFOGEST 2.0 method indicated that the antioxidant capacity of DBY was significantly higher than the BF group and DLR group (P 0.5, P < 0.05). In summary, the incorporation of L. decastes or its by-products effectively enhanced the quality and functional attributes of barley flour products. Notably, DBY exhibited superior antioxidant activity and modulation of the gut microbiota. These findings offer theoretical support for the development of extruded L. decastes-barley products.

Objective: This study aimed to make full use of walnut by-products. Methods: Ultrasonic-assisted ethanol extraction method was used to extract the antioxidant components of walnut shell and distraction wood. The changes of antioxidant components (total phenols and total flavonoids) and antioxidant activities (DPPH, ABTS, hydroxyl radical scavenging ability, Iron reduction antioxidant capacity-FRAP and ferrous ion chelating activity) of walnut by-products extract during the simulated digestion were studied in vitro, and their correlation was analyzed. Results: The total phenols(TPC), total flavonoids(TFC) content, and antioxidant activity of distraction wood were always higher than those of walnut shells (P＜0.05). After simulated in vitro digestion, the TPC and TFC of both walnut shell and distraction wood decreased gradually (Pstomach>intestine (P2+ chelating activity, the antioxidant capacity of the digestive juices showed a significant positive correlation with TPC and TFC (P

Dietary microRNAs (miRs) represent a new area in food science. Although they have been found in many foods, including honey, more research is needed about their stability and fate during digestion. Hence, this study aimed to analyze the digestive stability of two selected miRs in honey. We extracted miR-92a-3p and miR-30c-5p from pasteurized and unpasteurized forms of polyfloral honey using two different methods and kits: a column-based manual method and a phenol-free semi-automated magnetic-bead-based method. The latter option was used for the subsequent analysis of samples according to the INFOGEST static in vitro digestion protocol. Also, the honey samples were examined for exosome-like particles using dynamic light scattering. Although the expression levels of both miRs were significantly lower following intestinal digestion, we found a difference in the resilience of the miRs to gastrointestinal conditions, with miR-30c-5p being relatively stable compared to miR-92a-3p following digestion, regardless of the honey’s pasteurization treatment. Moreover, there was marked heterogeneity in the extracellular vesicle profile of the pasteurized sample. We identified the presence of two broadly conserved miRs in honey: miR-92a-3p and miR-30c-5p. Despite honey exhibiting high digestibility, miR-92a-3p was less resilient than miR-30c-5p, demonstrating considerable resistance under gastrointestinal conditions. Although further research is needed, the results obtained from this study may represent a starting point for utilizing honey as a source of exogenous miRNAs for preventive strategies and more “natural” treatments.

Abstract Background Selenium is essential for livestock and human health. The traditional way of adding selenium to livestock diets has limitations, and there is a growing trend to provide livestock with a safe and efficient source of selenium through selenium-enriched pasture. Therefore, this study was conducted to investigate the effects of selenium enrichment on fermentation characteristics, selenium content, selenium morphology, microbial community and in vitro digestion of silage alfalfa by using unenriched (CK) and selenium-enriched (Se) alfalfa as raw material for silage. Results In this study, selenium enrichment significantly increased crude protein, soluble carbohydrate, total selenium, and organic selenium contents of alfalfa silage fresh and post-silage samples, and it significantly decreased neutral detergent fiber and acid detergent fiber contents (p

BACKGROUND: The hard double‐walled structure of Ganoderma lucidum spore powder (GLSP) is difficult for the human body to digest, so it is very important to break the wall of GLSP. In this study, the wall of GLSP was broken by mechanical milling at room temperature (MM‐R) and ultra‐fine grinding at low temperature (UFG‐L), respectively. RESULTS: Compared with MM‐R, UFG‐L could better retain the sporangium powder's morphological and structural integrity. During in vitro digestion, compared with unbroken GLSP, the released amounts of polysaccharides and triterpenes from broken GLSP were significantly increased, and they increased with the increase of specific surface area. The bioaccessibility of polysaccharide and triterpene from unbroken GLSP after the intestinal stage were 29.52% and 5.37%, respectively. The bioaccessibility of polysaccharides and triterpene from broken GLSP by MM‐R after the intestinal phase were 39.73–72.45% and 16.44–24.97%, while those by UFG‐L were 44.53–104.18% and 12.96–32.90%, respectively. CONCLUSION: The active ingredients of broken GLSP showed better digestion and absorption abilities than unbroken GLSP. Moreover, the specific surface area of GLSP by UFG‐L was lower than that by MM‐R, and the bioaccessibility of GLSP by UFG‐L was higher than that by MM‐R. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the digestive efficiency of food matrices supplemented with milk fat globule membrane isolated from buttermilk (BM-MFGM), using the INFOGEST in vitro digestion protocol hyphenated with the assessment of the digested material on the lipid profile of the Caco-2 cell culture model. First, we examined lipid profiles in food matrices supplemented with BM-MFGM and their subsequent digestion. The results showed distinct lipid profiles in different food matrices and micellar fractions. The presence of BM-MFGM lipids changed the cellular lipid profiles in Caco-2 cell cultures, with diverging contents in cholesteryl esters, triacylglycerides, and neutral lipids depending on the micellar food matrix factor. Hierarchical clustering analysis revealed patterns in cellular lipid responses to micellar stimuli, while volcano plots highlighted significant changes in cellular lipid profiles post-treatment. Thus, this study underscores the importance of in vitro digestion protocols in guiding food matrix selection for bioactive ingredient supplementation, elucidating intestinal epithelium responses to digested food stimuli. [ABSTRACT FROM AUTHOR]