Search

The effect of emulsifier type on the in vitro bioaccessibility of ergocalciferol‐loaded nanoemulsions was examined (mouth, stomach and small intestinal phases). Oil‐in‐water nanoemulsions were prepared using emulsifiers with different stabilising mechanisms: decaglycerol monooleate (MO7S; steric), modified lecithin (ML; electrostatic), sodium caseinate (SC; electrosteric) and ML‐MO7S (combined electrostatic and steric). The droplet size, size distribution, ζ‐potential and microstructure of nanoemulsions during digestion depended on the emulsifier type. The fate of lipid in the small intestinal phase also relied on the emulsifier type, with the free fatty acids release rate decreasing in the following order: MO7S > ML‐MO7S > ML > SC. The ergocalciferol bioaccessibilities in nanoemulsions prepared using MO7S (62%), ML (64%) and ML‐MO7S (65%) were similar and significantly higher than that stabilised by SC (12%). No significant loss of ergocalciferol was observed in all nanoemulsions after full digestion; they were chemically stable against digestion conditions, regardless of the emulsifier type.

The aim of this study was to evaluate the bioaccessibility of polyphenols and antioxidant activity in cooked pulses and to study the effect of cooking on their total phenolic content (TPC) and antioxidant capacity. Cooked faba beans showed the highest TPC, followed by soybeans and lentils or peas. TPC ranged from 10.4 ± 0.2 to 52.9 ± 0.3 mg/100 g and was positively correlated with antioxidant activity. Cooking resulted in increased TPC and antioxidant activity of the methanolic extracts, caused by cell disruption and improved extraction of polyphenols. Although polyphenols were lost in the cooking water, boiled legumes had more polyphenols than those resulting cooking broths. In vitro gastrointestinal digestion resulted in increased TPC and antioxidant capacity of the extracts. Soybeans showed the highest amount of bioaccessible polyphenols. The release of phenolics from cooked legumes was mainly achieved during the intestinal phase. Literature data may underestimate the TPC and antioxidant capacity of pulses. info:eu-repo/semantics/acceptedVersion

Summary Dietary fibres have different physiological effects and provide a variety of health benefits, including satiety. They are thought to impact on satiation (the satisfaction of appetite during feeding that marks the end of eating and satiety (inhibition of hunger as a result of having eaten), because of their properties of adding bulk (satiation) and producing viscosity (satiety). Pre-absorptive factors, such as gastric distention, and the work and time required for chewing are important for satiation. For this reason, the bulking and textural properties of fibre make it an attractive ingredient for enhancing satiation. Adding bulk to the diet with fibre will also reduce the energy density of the diet. Satiety signals are generated both pre- and post-absorptively. Viscous soluble fibres may be useful because they prolong the intestinal phase of nutrient digestion and absorption. This means that there is a longer time over which the macronutrients can interact with the pre-absorptive mechanisms of satiation and satiety, as well as prolong the time course of post-absorptive signals. Diets low in energy and fat, such as those typically recommended for obese people, are poorly satiating. Adding fibre to low-calorie/low-fat foods may enhance satiety, but because weight-loss meals are low in energy and fat, satiety is likely to be short lasting. Not all dietary fibre has an impact on satiety. We review types of dietary fibre, whole foods that contain dietary fibre, and published studies on the effect of these fibres on satiety.

SUMMARY After a primary infection by subcutaneous inoculation with the infective larvae (L3) of Nippostrongylus brasiliensis, the intestinal worm burden was higher and expulsion was slower in W/Wv mice than in +/+ mice. When the course of infection was segregated into the migratory and intestinal phases, protection during the migratory phase examined by the larval recovery from the lungs and that during the intestinal phase measured by worm burden after intraduodenal implantation with adult worms were both defective in W/Wv mice. The higher susceptibility of W/Wv mice during the migratory phase was normalized by bone marrow re constitution. On the other hand, higher susceptibility of W/Wv mice during the intestinal phase, which was measured by worm burden 24 h after intraduodenal implantation of the larvae recovered from the lungs of rats, was not normalized by bone marrow grafting. Furthermore, slower expulsion seen in W/Wv mice after intraduodenal implantation with adult worms was not hastened by bone marrow reconstitution. These results indicate that the protective mechanisms against N. brasiliensis operating during the migratory phase and those during the intestinal phase were different in terms of bone marrow dependency and that nonmyeloid cells utilizing c-kit ligand/receptor system to express their functions are involved in the rnucosal defence against N. brasiliensis.

The sections in this article are: 1 Central Controls 1.1 Central Vagal Complex 1.2 Functional Anatomy of the Vagal Complex 1.3 Brain Peptides Relating to Gastric Secretion 1.4 Vagal Excitation by Glucoprivation 1.5 Non-Glucose-Related Chemical Stimuli of the Central Vagus 1.6 Vagal Afferents 2 Peripheral Controls of Gastric Secretion 2.1 Enteric Nervous System 2.2 Chemical Transmitters of Neural Effects 2.3 Trophic Effects 2.4 Antrofundal Interactions 2.5 Vagotomy 2.6 Intestinal Phase of Gastric Secretion

In order to investigate the role of continuity of the pylorus-duodenal junction for the intestinal phase of gastric secretion, dogs were prepared with a chronic gastric fistula and an intestinal catheter, and gastric secretion measured during infusion of various materials into the intestine. In the fasted dog, protein hydrolysate solution infused into the intestine increases total acid output and pepsin markedly, but infusion of equiosmolar sodium chloride solution did not. Section of the pyloric sphincter with end-to-end anastomosis initially abolished the response to the protein hydrolysate, but it started to return after 7 post-operative days. Section of the stomach at the corpus-antral junction reduced the response to the protein hydrolysate for the first 7 days. The period of reduced response for both surgical procedures was of the same duration, 7 days.