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5 results on '"digestion gastrique in vitro"'

1. In vitro gastrointestinal digestion of pea protein isolate as a function of pH, food matrices, autoclaving, high-pressure and re-heat treatments

Author

Catherine M.G.C. Renard, M. Dolors Guàrdia, Laura Laguna, Pierre Picouet, Anwesha Sarkar, Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, Instituto de Investigación en Ciencias de la Alimentación (CIAL), Groupe de Recherche en Agroalimentaire sur les Produits et les Procédés (GRAPPE), Institut National de la Recherche Agronomique (INRA)-Ecole supérieure d'Agricultures d'Angers (ESA), Food Processing and Engineering, Institut de Recerca i Tecnologia Agroalimentaries, Sécurité et Qualité des Produits d'Origine Végétale (SQPOV), Avignon Université (AU)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), European Project: 311754, Institut de Recerca i Tecnologia Agroalimentàries = Institute of Agrifood Research and Technology (IRTA), European Commission, USC 1422 Groupe de Recherche en Agroalimentaire sur les Produits et les Procédés, Institut National de la Recherche Agronomique (INRA), Institut National de la Recherche Agronomique (INRA)-Avignon Université (AU), Sarkar, Anwesha, and Avignon Université (AU)-Institut National de la Recherche Agronomique (INRA)

Subjects
HPP, Autoclave, Digestibility, Puree, Pea protein, [SDV]Life Sciences [q-bio], Proteolysis, Sodium, chemistry.chemical_element, purée, aliment enrichi, Pascalization, 0404 agricultural biotechnology, medicine, protéine de pois, Food science, Polyacrylamide gel electrophoresis, 2. Zero hunger, Aqueous solution, medicine.diagnostic_test, digestion gastrique in vitro, food and beverages, digestibilité intestinale, 04 agricultural and veterinary sciences, 040401 food science, Isoelectric point, chemistry, connaissance theorique, traitement thermique, Food Science
Abstract

This study investigated the influence of pH and processing conditions (autoclave at 93 °C/13 min or high pressure processing (HPP) at 600 MPa/5 min without/with follow-up reheating at 80 °C/30 min) on the digestibility of pea protein isolate. Both aqueous solutions and real food matrices (apple and carrot purees) containing pea protein was examined at 37 °C. In vitro gastrointestinal digestion was followed using sodium dodecyl sulphate polyacrylamide gel electrophoresis, titrimetric techniques and theoretical calculations. Pea protein with HPP followed by re-heating showed the highest rate of proteolysis in gastric conditions. In case of sequential intestinal digestion of the gastric chyme, pea protein at pH 6.2 demonstrated higher degree and rate of digestibility as compared to that at pH 3.6, the latter being close to the isoelectric point of pea protein. However, autoclave treatments overshadowed such pH effects. Processing-induced enhancement in digestibility might be attributed to the unfolding of the globular pea protein subunits. Pea protein in the carrot puree was more digestible than in the apple puree, due to apple procyanidins binding to pea protein. These new findings might have important implications in designing the process parameters and selection of appropriate food matrices for delivering pea protein., The research leading to these results has received funding from the European Union's Seventh Framework Programme for research, technological development and demonstration under Grant Agreement No. Kbbe- 311754 (OPTIFEL).

Published
2017
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2. INFOGEST static in vitro simulation of gastrointestinal food digestion

Author

Frédéric Carrière, Torsten Bohn, Carla Martins, Adam Macierzanka, Didier Dupont, Werner Weitschies, Sébastien Marze, Ricardo Assunção, Alfonso Clemente, André Brodkorb, Uri Lesmes, Reto Portmann, Cláudia N. Santos, Isabelle Souchon, Milena Corredig, Claire Dufour, David Julian McClements, Claire Bourlieu-Lacanal, Rachel Boutrou, Martin S. J. Wickham, Paula Alvito, Olivia Ménard, Alan R. Mackie, Isidra Recio, Simon Ballance, Catharina Edwards, Gerd E. Vegarud, Mans Minekus, R. Paul Singh, Lotti Egger, Sibel Karakaya, Marie Alminger, Matt Golding, Steven Le Feunteun, Bente Kirkhus, Teagasc Food Research Centre [Fermoy, Ireland], Agroscope, Department of Biology and Biological Engineering, Chalmers University of Technology, Chalmers University of Technology [Gothenburg, Sweden], Instituto Nacional de Saùde Dr Ricardo Jorge [Portugal] (INSA), Nofima AS, Luxembourg Institute of Health, Luxembourg Institute of Healt, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), 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)-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), Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-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), Bioénergétique et Ingénierie des Protéines (BIP ), Aix Marseille Université (AMU)-Centre National de la Recherche Scientifique (CNRS), Estación Experimental del Zaidín (EEZ), Consejo Superior de Investigaciones Científicas [Madrid] (CSIC), Department of Food Science [Copenhagen] (UCPH FOOD), Faculty of Science [Copenhagen], University of Copenhagen = Københavns Universitet (KU)-University of Copenhagen = Københavns Universitet (KU), Sécurité et Qualité des Produits d'Origine Végétale (SQPOV), Avignon Université (AU)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Quadram Institute Bioscience, Riddet Institute, Department of Food Engineering, Faculty of Engineering, Ege university, Israel Institute of Technology Technion City, Technion City, Faculty of Chemistry, Taras Shevchenko National University of Kyiv, School of Food Science & Nutrition, University of Leeds, Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de la Recherche Agronomique (INRA), Chenoweth Lab, Department of Food Science, University of Massachusetts System (UMASS), Triskelion, Instituto de Biologia Experimental e Tecnológica (IBET), Instituto de Tecnologia Química e Biológica, Génie et Microbiologie des Procédés Alimentaires (GMPA), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, Departments of Biological and Agricultural Engineering, and of Food Science and Technology, University of California [San Diego] (UC San Diego), University of California-University of California, Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences (NMBU), Reacta Biotech Limited, Ernst Moritz Arndt, Universität Greifswald - University of Greifswald, Instituto de Investigación en Ciencias de la Alimentación CIAL, CSIC-UAM, CEI UAM+CSIC (CIAL, CSIC-UAM, CEI UAM+CSIC), COST action FA1005 INFOGEST, Teagasc Food Research Centre [Fermoy, County Cork, Ireland], Chalmers University of Technology, Food and Nutrition Department, National Institute of Health Doutor Ricardo Jorge I.P., 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), Department of Physiology and Biochemistry of Animal Nutrition, Estacion Experimental del Zaidin, Department of Food Science, University of Guelph, Food Engineering Department, Chimie Et Interdisciplinarité : Synthèse, Analyse, Modélisation (CEISAM), Université de Nantes - Faculté des Sciences et des Techniques, Université de Nantes (UN)-Université de Nantes (UN)-Centre National de la Recherche Scientifique (CNRS), Department of Biotechnology and Food Engineering, Israel Institute of Technology, Institute of Food Research, Institute of Food Research [Norwich], Université de Minho, Portugal, Laboratoire de Physique des Solides (LPS), Université Paris-Sud - Paris 11 (UP11)-Centre National de la Recherche Scientifique (CNRS), University of Massachusetts [Amherst] (UMass Amherst), Human Language Technology Interest Group (HULTIG), Universidade de Beira Interior, Instituto de Investigaciòn en Ciencias de la Alimentaciòn (CIAL, CSIC-UAM), Avignon Université (AU)-Institut National de la Recherche Agronomique (INRA), National Institute of Health Doutor Ricardo Jorge, Lisbon and CESAM, University of Aveiro, Estación Experimental del Zaidin, Consejo Superior de Investigaciones Científicas (CSIC), Institut National de la Recherche Agronomique (INRA)-Avignon Université (AU), 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), Centre National de la Recherche Scientifique (France), French National Institute for Agricultural Research, European Cooperation in Science and Technology (COST), FA1005, Centre National de la Recherche Scientifique (CNRS)-Aix Marseille Université (AMU), Norwegian Institute of Food,Fisheries and Aquaculture Research (NOFIMA), University of Copenhagen = Københavns Universitet (UCPH)-University of Copenhagen = Københavns Universitet (UCPH), Quadram Institute Bioscience [Norwich, U.K.] (QIB), Biotechnology and Biological Sciences Research Council (BBSRC), University of California (UC)-University of California (UC), and Ege Üniversitesi

Subjects
Biomimetic materials, [SDV]Life Sciences [q-bio], Oligosaccharides, simulation models, static model, Matrix (chemical analysis), structure de l'aliment, Human health, Eating, 0302 clinical medicine, static in vitro digestion, Biomimetic Materials, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Bile, Food science, Amino Acids, ComputingMilieux_MISCELLANEOUS, 2. Zero hunger, 0303 health sciences, Gastric Juice, Chemistry, Hydrolysis, Fatty Acids, Stomach, Food Ingredients, santé humaine, Hydrogen-Ion Concentration, Intestines, nutrition, Avaliação do Impacte em Saúde, physiological digestion, Digestion, modèle de simulation, Models, Biological, allégations nutritionnelles et de santé, General Biochemistry, Genetics and Molecular Biology, modèle statique, digestion gastrointestinale, 03 medical and health sciences, modèle statique un vitro, simulated digestion, Upper gastrointestinal, Humans, Gastric lipase, Food structure, Saliva, 030304 developmental biology, Enzyme Assays, cinétique de digestion, Mouth, composition de l'aliment, digestion gastrique in vitro, Intestinal digestion, food digestion, Peptide Fragments, Composição dos Alimentos, micronutriment, Food, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, 030217 neurology & neurosurgery
Abstract

WOS: 000462482100001, PubMed ID: 30886367, Developing a mechanistic understanding of the impact of food structure and composition on human health has increasingly involved simulating digestion in the upper gastrointestinal tract. These simulations have used a wide range of different conditions that often have very little physiological relevance, and this impedes the meaningful comparison of results. The standardized protocol presented here is based on an international consensus developed by the COST INFOGEST network. The method is designed to be used with standard laboratory equipment and requires limited experience to encourage a wide range of researchers to adopt it. It is a static digestion method that uses constant ratios of meal to digestive fluids and a constant pH for each step of digestion. This makes the method simple to use but not suitable for simulating digestion kinetics. Using this method, food samples are subjected to sequential oral, gastric and intestinal digestion while parameters such as electrolytes, enzymes, bile, dilution, pH and time of digestion are based on available physiological data. This amended and improved digestion method (INFOGEST 2.0) avoids challenges associated with the original method, such as the inclusion of the oral phase and the use of gastric lipase. The method can be used to assess the endpoints resulting from digestion of foods by analyzing the digestion products (e.g., peptides/amino acids, fatty acids, simple sugars) and evaluating the release of micronutrients from the food matrix. The whole protocol can be completed in similar to 7 d, including similar to 5 d required for the determination of enzyme activities., COST actionEuropean Cooperation in Science and Technology (COST) [FA1005 INFOGEST26]; French National Institute for Agricultural Research (INRA)Institut National de la Recherche Agronomique (INRA), We acknowledge COST action FA1005 INFOGEST26 (http://www.cost-infogest.eu/) for providing funding for travel, meetings and conferences (2011-2015). We acknowledge the French National Institute for Agricultural Research (INRA, http://www.inra.fr) for its continuous support of the INFOGEST network by organizing and co-funding the International Conference on Food Digestion and workgroup meetings. We thank A.G.F. Lopes (Universidade de Lisboa, Portugal) and V.S.N. Mishra (Teagasc Food Research Centre, Moorepark, Ireland) for their help in the final preparation of the videos. We also acknowledge the many other researchers, mostly associated with the above COST action and subsequent events, who have contributed to the discussion of digestion parameters.

Published
2019
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3. Progressive Construction of More Realistic Species Specific in Vitro Digestion Bio-Mechatronic Models

Author

Dong Chen, Xia, Huang, Song, Jeantet, Romain, Wu, Peng, Liu, Minghui, Chen, Liding, Zhang, Xiaoai, Liao, Zhenkai, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-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), Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, University of Southern Queensland (USQ), Nantong Dong Concepts New Materials Technology Ltd, Infogest, Institut National de Recherche Agronomique (INRA). UMR UMR INRA / AgroCampus Rennes : Science et Technologie du Lait et de l'?uf (1253)., and The University of Queensland

Subjects
estomac artificiel, modèle animal, animal model, simulation models, digestion gastrique in vitro, duodénum artificiel, bioméchatronique, duodenum, santé humaine, digestion, human health, modèle de simulation, [SDV.IDA]Life Sciences [q-bio]/Food engineering, animal modèle, digestion intestinale, allégation nutritionnelle, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, diabète
Abstract

Due to the largely increased population of people who have become diabetic in recent decades, as one of the major motivations, there have been serious developments on in vitro gastric intestinal model systems in recent years. One of which is the proposal of the ‘near real systems’ that intends to resemble the organs involved in digestion as close as possible. This has involved the techniques to construct the artificial organs like stomachs and duodenums using appropriate silicone materials (a kind of elastic vessels) and set in realistic motions using mechatronic devices. Various secretions are also introduced in ways that have been researched to be effective in these devices. In this presentation, two typical systems are outlined: a rat model and a human model (stomach pictures shown). Typical researches that have been carried out using the systems are highlighted, including the digestion profiles such as the particle size distributions, development of gastric rheology, etc. Whilst the two systems are available already, systems for pigs, dogs and even cows can be made in similar ways and indeed they are being developed in the team listed here.

Published
2017

4. Les modèles d’étude de la digestion : de l’in vitro à l’in silico en passant par l’animal et l’homme

Author

Dupont, Didier, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, 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
modèle animal, animal model, ovoproduit, Ingénierie des aliments, digestion gastrique in vitro, santé humaine, human health, allégations nutritionnelles et de santé, produit laitier, modèle d'étude, nutrition, digestion in vitro, digestion in silico, in silico, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Alimentation et Nutrition, animal modèle, Food and Nutrition, Food engineering, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Abstract

Les modèles d’étude de la digestion : de l’in vitro à l’in silico en passant par l’animal et l’homme. ValorialConnection : Les petits secrets de la digestion !

Published
2017

5. Peptide mapping during dynamic gastric digestion of heated and unheated skimmed milk powder

Author

Laura Sánchez-Rivera, Isidra Recio, Didier Dupont, Olivia Ménard, Ministerio de Economía y Competitividad (España), European Commission, Consejo Superior de Investigaciones Científicas (España), Instituto de Investigación en Ciencias de la Alimentación (CIAL), Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, project AGL2011-246, FA1005COST Action INFOGEST on food digestion, 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
030309 nutrition & dietetics, mass spectrum analysis, Peptide, digestion, human health, Heat treatment, Cow milk, 03 medical and health sciences, 0404 agricultural biotechnology, milk protein, protéine du lait, spectrométrie de masse, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Hydrolysis kinetics, Food science, Peptidomics, Biological sciences, chemistry.chemical_classification, milk, 0303 health sciences, caséine, Chromatography, Mass spectrometry, Peptide mapping, digestion gastrique in vitro, food and beverages, pepsin A, santé humaine, 04 agricultural and veterinary sciences, Gastric digestion, lait, traitement thermique de l'aliment, 040401 food science, Skimmed milk powder, Dynamic digestion, chemistry, pepsine, peptidomique, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, traitement thermique, Food Science
Abstract

This study aims to evaluate the impact of heat treatment on the hydrolysis kinetics of cow milk proteins and on the peptide release during in vitro dynamic gastric digestion. SDS-PAGE and ELISA techniques were employed to assess the hydrolysis of proteins over time of digestion. The evolution of the peptidome generated through dynamic digestion of heated and non-heated milk was studied at different times, using MS-based techniques (ion trap and MALDI-TOF/TOF) coupled to liquid chromatography. The peptide homology value between both samples at the end of digestion (48%) confirmed the impact of heat treatment on the identity of peptides generated during digestion, despite their identical initial protein content and being the same matrix in both cases. Heat treatment produced an increased resistance to hydrolysis by pepsin in the casein fraction. However, β-lactoglobulin was found to be more susceptible to hydrolysis. Although differences on the pattern of peptide release were found between both samples, also some common traits after digestion were observed. The regions comprised between the residues 76-93 of β-casein, where several binding epitopes are included, as well as the β-casein domains 126-140 and 190-209 were found to be resistant to pepsin., This work was partly supported by project AGL2011-24643 from Ministerio de Economía y Competitividad. The authors are participants in the FA1005COST Action INFOGEST on food digestion. L. Sanchez-Rivera wants to acknowledge CSIC for a JAE Program fellowship.

Published
2015
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