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1. In Vivo Digestion of Egg Products Enriched with DHA: Effect of the Food Matrix on DHA Bioavailability

Author

Carlos Pineda-Vadillo, Françoise Nau, Catherine Guérin-Dubiard, Claire Bourlieu, Francesco Capozzi, Alessandra Bordoni, and Didier Dupont

Subjects
DHA, bioavailability, in vivo digestion, food matrix, egg, Chemical technology, TP1-1185
Abstract

The aim of the present study was to determine to what extent the food matrix could affect the release of docosahexaenoic acid (DHA) during digestion and its incorporation into systemic circulation. In this aim, three DHA-enriched egg products having the same composition but different structure were developed: omelet, hard-boiled egg, and mousse. Then, nine pigs fitted with T-shape cannulas at duodenal level and a jugular venous catheter were fed with the DHA-enriched egg products, and duodenal effluents and plasma were collected throughout the postprandial period. Results highlighted an undeniable effect of the food matrix on digestion parameters and DHA bioavailability. The transit of DHA and protein through the duodenum was faster after the ingestion of the mousse than after the ingestion of the omelet and hard-boiled egg. While most of the DHA and protein ingested under the form of mousse had already passed through the duodenum 4.5 h after its ingestion, significantly higher quantities were still present in the case of the omelet and hard-boiled egg. In terms of bioavailability, the omelet was the most efficient vector for delivering DHA into systemic circulation. It supplied 56% and 120% more DHA than the hard-boiled egg and the mousse, respectively.

Published
2020
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2. In Vivo Digestion of Egg Products Enriched with DHA: Effect of the Food Matrix on DHA Bioavailability

Author

Catherine Guérin-Dubiard, Didier Dupont, Francesco Capozzi, Claire Bourlieu, Françoise Nau, Carlos Pineda-Vadillo, Alessandra Bordoni, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-AGROCAMPUS OUEST, 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), Démarche intégrée pour l'obtention d'aliments de qualité (UMR QualiSud), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut de Recherche pour le Développement (IRD)-Avignon Université (AU)-Université de La Réunion (UR)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), University of Bologna, European Project: 311876,EC:FP7:KBBE,FP7-KBBE-2012-6-singlestage,PATHWAY-27(2013), AGROCAMPUS OUEST, 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)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-INSTITUT AGRO Agrocampus Ouest, Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut de Recherche pour le Développement (IRD)-Avignon Université (AU)-Université de La Réunion (UR)-Université de Montpellier (UM)-Institut Agro - Montpellier SupAgro, University of Bologna/Università di Bologna, Pineda-Vadillo, Carlo, Nau, Françoise, Guérin-Dubiard, Catherine, Bourlieu, Claire, Capozzi, Francesco, Bordoni, Alessandra, and Dupont, Didier

Subjects
Health (social science), 030309 nutrition & dietetics, in vivo digestion, Plant Science, 030204 cardiovascular system & hematology, lcsh:Chemical technology, Health Professions (miscellaneous), Microbiology, Article, 03 medical and health sciences, 0302 clinical medicine, In vivo, medicine, Ingestion, lcsh:TP1-1185, Food science, Capozzi, 0303 health sciences, Chemistry, digestive, oral, and skin physiology, food and beverages, Bioavailability, DHA, Postprandial, medicine.anatomical_structure, Docosahexaenoic acid, Duodenum, Composition (visual arts), lipids (amino acids, peptides, and proteins), egg, Digestion, bioavailability, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, food matrix, Food Science
Abstract

International audience; The aim of the present study was to determine to what extent the food matrix could affect the release of docosahexaenoic acid (DHA) during digestion and its incorporation into systemic circulation. In this aim, three DHA-enriched egg products having the same composition but different structure were developed: omelet, hard-boiled egg, and mousse. Then, nine pigs fitted with T-shape cannulas at duodenal level and a jugular venous catheter were fed with the DHA-enriched egg products, and duodenal effluents and plasma were collected throughout the postprandial period. Results highlighted an undeniable effect of the food matrix on digestion parameters and DHA bioavailability. The transit of DHA and protein through the duodenum was faster after the ingestion of the mousse than after the ingestion of the omelet and hard-boiled egg. While most of the DHA and protein ingested under the form of mousse had already passed through the duodenum 4.5 h after its ingestion, significantly higher quantities were still present in the case of the omelet and hard-boiled egg. In terms of bioavailability, the omelet was the most efficient vector for delivering DHA into systemic circulation. It supplied 56% and 120% more DHA than the hard-boiled egg and the mousse, respectively.

Published
2020
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3. The food matrix affects the anthocyanin profile of fortified egg and dairy matrices during processing and in vitro digestion

Author

Didier Dupont, Éva Csavajda, Sibel Karakaya, Valérie Lechevalier, Tamás Tóth, Catherin Guerin-Dubiard, Carlos Pineda-Vadillo, Alessandra Bordoni, Alberto Guadarrama, Francesco Capozzi, Marisa Sanz-Buenhombre, Françoise Nau, Juhani Sibakov, Julien Jardin, Hajnalka Hingyi, Pineda-Vadillo, Carlo, Nau, Françoise, Guerin-Dubiard, Catherin, Jardin, Julien, Lechevalier, Valérie, Sanz-Buenhombre, Marisa, Guadarrama, Alberto, Tóth, Tamá, Csavajda, Éva, Hingyi, Hajnalka, Karakaya, Sibel, Sibakov, Juhani, Capozzi, Francesco, Bordoni, Alessandra, Dupont, Didier, Chercheur indépendant, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Abrobiotec S.L. (Grupo Matarromera), Abrobiotec S.L. (Grupo Matarromera, Balatonfüred, ADEXGO Ltd, Department of Food Engineering, Faculty of Engineering, Ege university, VTT Technical Research Centre of Finland (VTT), Interdepartmental Centre for Industrial Agri-Food Research, University of Bologna, Department of Agri-Food Sciences and Technologies, and 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)

Subjects
0301 basic medicine, Anthocyanin, Food Handling, Eggs, food supplementation, Bioaccessibility, digestion, cyanin, human health, Analytical Chemistry, Anthocyanins, Human health, chemistry.chemical_compound, Matrix (mathematics), complémentation, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Food science, Solubility, ta116, bioaccessibilité, anthocyane, milk, In vitro digestion, food and beverages, 04 agricultural and veterinary sciences, General Medicine, santé humaine, 040401 food science, Food, Fortified, Food matrix, Digestion, ta222, matrice laitière, Biology, Processing, supplémentation, 03 medical and health sciences, 0404 agricultural biotechnology, Animals, Humans, Food components, ta415, 030109 nutrition & dietetics, fungi, lait, Gastrointestinal Tract, carbohydrates (lipids), chemistry, oeuf, Digestive tract, egg, Chickens, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, matrice alimentaire, Food Science
Abstract

The aim of the present study was to understand to what extent the inclusion of anthocyanins into dairy and egg matrices could affect their stability after processing and their release and solubility during digestion. For this purpose, individual and total anthocyanin content of four different enriched matrices, namely custard dessert, milkshake, pancake and omelettete, was determined after their manufacturing and during in vitro digestion. Results showed that anthocyanin recovery after processing largely varied among matrices, mainly due to the treatments applied and the interactions developed with other food components. In terms of digestion, the present study showed that the inclusion of anthocyanins into food matrices could be an effective way to protect them against intestinal degradation, and also the incorporation of anthocyanins into matrices with different compositions and structures could represent an interesting and effective method to control the delivery of anthocyanins within the different compartments of the digestive tract.

Published
2017
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4. Food matrix - description and stability: a new perspective from Foodomics

Author

Alessia Trimigno, Gianfranco Picone, Marcolini, Elena, Carlos, Pineda Vadillo, Didier, Dupont, Alessandra Bordoni, Francesco Capozzi, Alessia, Trimigno, Gianfranco, Picone, Elena, Marcolini, Carlos, Pineda-Vadillo, Didier, Dupont, Alessandra, Bordoni, and Francesco, Capozzi.

Published
2015

5. Stability and bioaccessibility of anthocyanins in bakery products enriched with anthocyanins

Author

Sibel Karakaya, Marisa Sanz-Buenhombre, Sebnem Simsek, Adrienn Hegyi, Sedef Nehir El, Blanca Viadel, Didier Dupont, Beatriz Pérez, Alberto Guadarrama Rodriguez, Zsófia Kertész, Alper Tolga Eker, Carlos Pineda-Vadillo, Alessandra Bordoni, Karakaya, Sibel, Simsek, Sebnem, Eker, Alper Tolga, Pineda Vadillo, Carlo, Dupont, Didier, Perez, Beatriz, Viadel, Blanca, Sanz Buenhombre, Marisa, Rodriguez, Alberto Guadarrama, Kertész, Zsófia, Hegyi, Adrienn, Bordoni, Alessandra, Sedef Nehir, El, Department of Food Engineering, Nutrition Section, Ege university, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Ainia Technology Center, Technology Park of Valencia, AbroBiotec S.L. Ctra. San Bernardo S/N. 47359, Valbuena de Duero, Campden BRI Hungary Ltd, Alma Mater Studiorum University of Bologna (UNIBO), European Union Seventh Framework Programme (FP7/2007–2013) under grant agreement no. 311876: Fig. 2 Retention of AC stored 21 days at room temperature and −20 °C. Bun RT: bun stored at room temperature, Bun F: bun stored at −20 °C, biscuit RT: biscuit stored at room temperature, biscuit F: biscuit stored at −20 °C. a–c Different letters in the same group represent statistical differences (p < 0.05). Paper Food & Function Food Funct. This journal is © The Royal Society of Chemistry 2016 Published on 04 July 2016. Downloaded by Ege Universitesi on 25/07/2016 11:58:24. View Article Online PATHWAY-27 (Pivotal assessment of the effects of bioactives on health and wellbeing. From human genome to food industry). Eminol® composition analyses were performed by the Plateforme Polyphénols INRA UMR-SPO in Montpellier (France)., and 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)

Subjects
Taste, digestion, cyanin, human health, Anthocyanins, Matrix (chemical analysis), chemistry.chemical_compound, Glucosides, Functional Food, Salmonella, Surveys and Questionnaires, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Vitis, Cooking, Food science, bioaccessibilité, complément alimentaire, 2. Zero hunger, anthocyane, Chemistry, Bread, 04 agricultural and veterinary sciences, General Medicine, santé humaine, 040401 food science, Malvidin, bakery, Docosahexaenoic acid, Food, Fortified, Docosahexaenoic Acids, Food storage, Biological Availability, Food Contamination, produit de boulangerie, polyphénol, 0404 agricultural biotechnology, compléméntation, Escherichia coli, Food microbiology, Plant Extracts, Polyphenols, Consumer Behavior, Listeria monocytogenes, Anthocyanins, bakery products, flavonoids, sensory perception, Food Storage, Polyphenol, Anthocyanin, Food Microbiology, boulangerie, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, Food Analysis, Food Science
Abstract

Anthocyanins, water soluble polyphenols, have been associated with several beneficial health effects. The aim of this study was to determine how the baking process and food matrix affect anthocyanin stability and bioaccessibility in bakery products in order to develop functional foods. Three well known regularly consumed bakery products (buns, breadsticks and biscuits) were enriched with anthocyanin (AC) isolated from grape skin alone or in combination with docosahexaenoic acid (AC + DHA) to reveal knowledge on AC as active ingredients in real food systems rather than pure compounds. Anthocyanin amounts added to the formulations of buns, breadsticks and biscuits were 34 mg per 100 g, 40 mg per 100 g and 37 mg per 100 g, respectively. The effect of processing, storage and the food matrix on AC stability and bioaccessibility was investigated. In addition, the sensory properties of bakery products were evaluated. Breadsticks enriched with AC and AC + DHA received the lowest scores in the pre-screening sensory test. Therefore breadsticks were excluded from further analysis. AC retentions, which were monitored by determination of malvidin 3-O-glucoside, in the bun and biscuit after baking were 95.9% (13.6 mg per 100 g) and 98.6% (15.2 mg per 100 g), respectively. Biscuits and buns enriched only with AC showed significantly higher anthocyanin bioaccessibilities (57.26% and 57.30%, respectively) than the same ones enriched with AC + DHA. AC stability in enriched products stored for 21 days was significantly lower than in products stored for 7 days (p < 0.05). However, this loss can be accepted as negligible since more than 70% of AC was retained in all the products.

Published
2016
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