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International audience; Food matrix is known to interact with some dietary constituents and microconstituents during digestion. These interactions may potentially affect the metabolism and bioavailability of some compounds, and as a consequence modulate their biological effects. In this context, the aim of this study was to determine the effect of apple food matrix on the bioavailability of flavan-3-ols and on the ability of these compounds to modulate the nutrigenomic response to a high fat challenge in minipigs. Adult male Yucatan minipigs (n = 5) were assigned to a random treatment sequence of high-fat meals non supplemented or supplemented with 250 g of raw apple, 250 g of apple puree or 1.4 g of apple polyphenols extract, with a 7-days washout period between each treatment. Each supplementation provided 155 mg flavan-3-ol monomers. At each treatment period, fasting- and 1h-, 2h-, 3h-postprandial blood samples were collected, and the concentration in flavan-3-ol monomers was measured on hydrolyzed serum, using UPLC-Q-TOF MS. The ability of apple-derived products to modulate the postprandial gene expression profile was assessed and compared in circulating PBMCs collected at 3 h after consumption of the four tested meals using a microarray analysis. Results show that the apple matrix did not affect the kinetic of the postprandial absorption of flavan-3-ol monomers. The total flavan-3-ols concentrations measured at peak were significantly higher in the extract (x1.75), suggesting an impact of the apple matrix on flavan-3-ols absorption. However, no significant difference in total flavanols was observed between raw apple and apple puree. Principal Component Analysis of the microarray data from PBMCs identified three distinct clusters of gene expression patterns: one corresponding to gene expression profiles after the high-fat meal, one for meal supplemented with raw apples or apple puree, and a third cluster for meal supplemented with polyphenol extract. A set of 309 genes was identified as differentially expressed by applederived products compared to high-fat meal alone, including 93 modulated with the three apple products. The variations in gene expression were similar for only 75% of the 93 genes, suggesting that the apple matrix affects the nutrigenomic response to flavan-3-ols. A bioinformatics analysis revealed that genes affected by apple-derived products are involved in inflammation and leukocyte transendothelial migration, suggesting a beneficial impact of apple-derived products. In conclusion, these results raise awareness for considering the impact of food matrix on the biological responsiveness of polyphenols in future nutritional studies.

IntroductionLuminal pH is a key determinant of food disintegration in the stomach, acting both on their biochemicalstructures and on the activity of digestive enzymes.ObjectiveThe present study aimed at monitoring postprandial intragastric pH variation after ingestion of fourplant-based meals having the same macronutrients content: two liquids (soymilk and a pea emulsion)and two solids (seitan and tofu).MethodologyFour mini-pigs fitted with a gastric cannula located on the stomach greater curve were used. Threerecording methods were compared: chyme sampling from cannula, a classic pH meter-catheterequipped with two probes or a wireless pH sensor directly put inside the stomach through the canula.Gastric emptying was also investigated using indigestible markers sampled from duodenal cannulaon six other mini-pigs. In vitro multi-scale characterization in gastric condition were assessed inin vitro conditions in order to explain intragastric pH differences observed in vivo.Main findingsDistribution of variation coefficients allowed us to detect the method inducing the less interindividualvariability. The average values obtained from the catheter system and the wireless sensor wereconsistent with each other, while sampling method gave less meaningful results. Food effect washighlighted: an exponential decrease occurred with solids while liquids observed a plateau at pH 7that lasted about 2h before a sigmoid-type decrease. The seitan appeared to empty faster from thestomach than the other foods, that could explain the quick pH decrease observed in the stomach. Itwas not the case for tofu explained probably by aggregation, buffering capacity or nitrogen solubility.Finally, entire gastric pH curves were modeled for each meal, that will be useful for implementing invitro dynamic digestion in relevant conditions.ConclusionIn conclusion, pH recording with catheter remained better than other methods and food macrostructureappeared to impact significantly gastric pH.

Introduction A major challenge in the next years will consist in producing healthy and sustainable foods with optimized nutritional quality. Food fortification to increase micronutrient intakes is a strategy currently used to overcome deficiencies. Objective Since the structural characteristics of food influence disintegration process during digestion, it appears relevant to assess the impact of food structure on micronutrient bioavailability. Methodology Four model foods have been developed and enriched in lutein and vitamin D. These products were designed such as their composition was identical but their structures and textures were different. Custard, pudding, sponge cake and biscuit were thus produced by modulating the production process. A clinical trial has been set up, involving twelve healthy male subjects for a monocentric, controlled and randomized study, in a cross experimental design. After an overnight fast, kinetics of plasma micronutrient levels were recorded for 8 hours following each product consumption. In a second phase, the model foods have been digested using the INFOGEST in vitro model. Kinetics of matrix disintegration and micronutrients release have been recorded. Main findings The micronutrient absorption curves depended on the matrix. Especially, the biscuit resulted in a significantly later peak of maximal absorption for both micronutrients, and a lower total bioavailability for vitamin D. In vitro, digestion might enable to determine which food characteristics influence matrix disintegration, thereby affecting micronutrient bioaccessibility. Indeed, markers of matrix disintegration, namely proteolysis and lipolysis kinetics, suggested differences amongst the four model foods. Conclusion The in vivo results highlight that food structure modulates the kinetics of micronutrient appearance in plasma. Correspondences might be established between the kinetics of food matrix disintegration during in vitro digestion and the kinetics of micronutrient absorption during the clinical study. Using the DIDGI, a dynamic in vitro digestion model, further studies will aim to refine the quality of the model and the results obtained.

Introduction Because folate deficiency has been associated with an increased risk of development of neural tube defect, depression… folate fortification is recommended for populations at risk (pregnant, frail population), including supplementation within food-matrix. However, this hydrosoluble vitamin is known to interact with food matrix components. This could ultimately impact on bioavailability of folates in plasma. Objective The aim of the present work is to measure folate plasma levels of volunteers following ingestion of different matrices (Custard, pudding, sponge cake and biscuit) similar in terms of macronutrients and overall folate content but different in texture and potentially digestibility rate. Methodology Twelve healthy young volunteers were offered the matrices according to a randomized, controlled cross over design. Plasma folate concentrations were determined before and up to 8 hours post matrix ingestion. Results for folate overall bioavailability (corrected for ingested folate) correspond to area under the curve (AUC) and expressed in arbitrary units (UA). Main findings Folate bioavailability over the entire post prandial period was significantly (P

Session MÉTABOLISME DES MACROS ET MICRONUTRIMENTS Session MÉTABOLISME DES MACROS ET MICRONUTRIMENTSSession MÉTABOLISME DES MACROS ET MICRONUTRIMENTS; Impact de la structure des aliments sur la biodisponibilité des micronutriments lipophiles : étude in vivo chez l’homme. JFN 2018, Journées Francophones de Nutrition

A major challenge in the next years will consist in producing healthy and sustainable foods with optimized nutritional quality. Whereas the prevalence of overweight and obesity is still increasing in Western countries, micronutrient deficiencies continue to rise in developing countries. In particular, regardless of vitamin D crucial role for health and its major involvement in many biological functions, vitamin D deficiency still affects 50% of the world's population. Similarly, age-related macular degeneration is the first cause of visual handicap over 50 years old, while it was recently confirmed that xanthophyll supplementation decreases the risk of progression of this pathology. Food fortification to increase micronutrient intakes is a strategy currently used to overcome these (sub)deficiencies. Since the structural characteristics of food influence disintegration process during digestion, it appears relevant to assess the impact of food structure on micronutrients bioavailability.To address this issue, a clinical trial has been set up, using four model foods enriched in both lutein and vitamin D. These products were designed with identical composition (on dry matter) but with different structures and textures (custard, pudding, sponge cake and biscuit) obtained by modulating the production process. A multiscale characterization of these products was carried out by confocal microscopy and texture analysis. Twelve healthy male subjects were recruited for this monocentric, controlled and randomized study, in a cross experimental design. After an overnight fast, kinetics of micronutrient responses in plasma were recorded for 8 hours following each product consumption. Vit D and lutein were measured in chylomicrons.Preliminary results suggest that food structure modulate the kinetics of micronutrient appearance in plasma, opening the way for the concept of « fast vs slow micronutrients ». If this concept is confirmed, further studies using an in vitro digestion model will aim to determine which food characteristics can influence micronutrient bioavailability.

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organismes organisateurs : Polytech Clermont Ferrand, France. VetAgro Sup, Institut d'Enseignement Supérieur et de Recherche en Alimentation, Santé Animale, Sciences Agronomiques et de l'Environnement, France. ADIV, Association pour le Développement de l'Institut de la Viande, France. IDELE, Institut de l'Elevage, France. IFIP, Institut du Porc, France. ITAVI, Institut Technique de l'Aviculture et des Elevages de Petits Animaux, France. CTPA, Centre Technique des Productions Animales et agroalimentaires, France. CIV, Centre d'Information des Viandes, France.; National audience; The strengths of meat protein: amino acid composition, digestibility and digestion rate. In order to improve our knowledge of the nutritional quality of meat protein, a research program (ANRPRONUTRIAL), involving both animal and human studies, was developed. Particular attention was given to meat protein digestibility in the small intestine (DIr), and to digestion rate, according to cooking parameters. It was shown that meat protein DIr is high (on average 95% in minipigs, and 92% in healthy humans), and little affected by cooking. Combined with its well-balanced composition in indispensable amino acids, this high digestibility gives meat protein a very high nutritive value. Furthermore it was shown that cooking temperature can be used to modulate the meat protein digestion rate, without affecting the DIr. This parameter is of interest in elderly nutrition, since fast proteins are more efficient than slow proteins at improving postprandial protein anabolism, and therefore in fighting sarcopenia.

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Anne Meynier, and D Rémond participate in Infogest COST action FA1005.Anne Meynier, and D Rémond participate in Infogest COST action FA1005.; A vast literature is available on the health benefits and biological roles of n-3 PUFAs, and as only a minority of people regularly eats fatty fish, there is a huge development of foods enriched with these LC-PUFA (Calder, 2013). Increasing the EPA and DHA status can also be achieved by improving their bioavailability through the structuration of their carrier. Thus, pre-emulsification of marine oils has been shown to increase the absorption of EPA and DHA (Garaiova et al, 2007). Furthermore, modifications of the surface area of the lipid droplet, as the composition of the interface may impact the behavior of the emulsion during digestion and in fine the postprandial lipid metabolism. This study aimed to test the hypothesis that emulsion stable under gastric condition will release faster the absorbable lipids than an unstable one. Therefore, a blend of medium chain triacylglycerides and microalgae oils was emulsified with proteins as emulsifiers. The emulsions varied by the nature of the emulsifying proteins (whey proteins vs caseins) or the mean droplet diameter (> 1µm vs < 0.5µm). Microalgae oil served as source of DHA. The emulsions were submitted to an in vitro digestion to assess the overall extent of lipolysis as well as the LC-PUFA bioaccessibility. Six minipigs fitted with an arterial catheter were fed with the four different emulsions added to a standardized diet. Plasma samples were collected at different times after meal ingestion, and the evolution of fatty acids concentration determined and compared to the bioaccessibility results.

The strengths of meat protein: amino acid composition, digestibility and digestion rate. In order to improve our knowledge of the nutritional quality of meat protein, a research program (ANRPRONUTRIAL), involving both animal and human studies, was developed. Particular attention was given to meat protein digestibility in the small intestine (DIr), and to digestion rate, according to cooking parameters. It was shown that meat protein DIr is high (on average 95% in minipigs, and 92% in healthy humans), and little affected by cooking. Combined with its well-balanced composition in indispensable amino acids, this high digestibility gives meat protein a very high nutritive value. Furthermore it was shown that cooking temperature can be used to modulate the meat protein digestion rate, without affecting the DIr. This parameter is of interest in elderly nutrition, since fast proteins are more efficient than slow proteins at improving postprandial protein anabolism, and therefore in fighting sarcopenia.

Ce numéro d'Innovations Agronomiques comprend les articles correspondant aux présentations du colloque « Comprendre et utiliser la structure des aliments pour améliorer leurs qualités nutritionnelles et sensorielles » qui s'est tenu à Rennes le 13 mai 2014; International audience; Fruit and vegetables and their microconstituants (polyphenols, carotenoids) are inversely associated with the development of cardiovascular diseases and cancers. However, the influence of the plant matrix on the nutritional properties of fruit and vegetables remains to be elucidated. Studies led at the joint research unit SQPOV intend to give an insight into the bioaccessibility of carotenoids and polyphenols in the course of digestion as well as their protective capacity towards dietary polyunsaturated lipids which are largely oxidizable. Part of the work presented in this manuscript has been conducted in collaboration with INRA research units UNH and Quapa owing to their expertise in animal experiments and meat digestion. Polyphenols : in an intervention study, six minipigs received a standard Western diet containing primarily sunflower oil and ground beef meat. Lipid oxidation was evidenced in the gastric compartment when dietary polyunsaturated lipids were in the presence of various iron forms. Additionally, meal addition with diced fruit and vegetables or the corresponding phenolic extract markedly slowed down the accumulation of primary and secondary lipid oxidation products. On the other hand, the polyphenol bioaccessibility, which is defined as the soluble fraction in the aqueous phase, proved to be higher for polyphenols provided as the extract rather than diced F&V, in agreement with a limited diffusion from the plant matrix. Carotenoids : our studies aimed at identifying factors affecting the transfer of carotenoids from the tomato matrix to the lipid phase of the gastric bolus. This step appears to be the first one limiting the bioaccessibility of these micronutrients. If our results confirmed the dominant role of their sequestration within the native structures of the plant tissues, we also showed that processing methods strongly affect their diffusivity; Les fruits et légumes, tout comme leurs microconstituants (polyphénols, caroténoïdes) sont impliqués dans la protection contre le développement des maladies cardiovasculaires et de certains cancers. Néanmoins, l’influence de la matrice végétale sur les propriétés nutritionnelles des fruits et légumes est encore mal connue. Les projets conduits au sein de l’UMR SQPOV visent à élucider la bioaccessibilité des caroténoïdes et des polyphénols au cours de la digestion pour des fruits et légumes couramment consommés ainsi que leur capacité protectrice vis-à -vis des lipides polyinsaturés sensibles à l’oxydation. Une partie des travaux présentés dans ce manuscrit a été menée en collaboration avec les Unités UNH et QUAPA pour leurs expertises en expérimentation animale et digestion de la viande. Polyphénols : dans une étude d’intervention, six mini-porcs ont reçu un repas de type occidental à base de viande de bœuf et d’huile de tournesol. Il a été montré que les lipides polyinsaturés de l’alimentation s’oxydaient dans le compartiment gastrique en présence des diverses formes de fer apportées par la viande. Par ailleurs, l’ajout à ce repas de fruits et légumes détaillés en dés ou de l’extrait phénolique correspondant limitait fortement l’apparition des produits d’oxydation lipidique primaires et secondaires. D’autre part, la bioaccessibilité des composés phénoliques, définie comme la fraction solubilisés dans la phase aqueuse, était généralement supérieure lorsque les composés phénoliques étaient fournis sous forme d’extrait plutôt que de fruits et légumes, en accord avec une diffusion limitée des polyphénols depuis la matrice végétale. Caroténoïdes : les études portent sur les facteurs qui affectent le transfert des caroténoïdes depuis la matrice tomate vers la phase lipidique du bol alimentaire. Cette étape est la première limitant la bioaccessibilité de ces microconstituants lipophiles. Si nos études confirment un rôle important de leur séquestration au sein des structures natives de la matrice végétale, nous montrons également que des facteurs liés aux procédés de transformation affectent leurs propriétés de diffusion

Ce numéro d'Innovations Agronomiques comprend les articles correspondant aux présentations du colloque « Comprendre et utiliser la structure des aliments pour améliorer leurs qualités nutritionnelles et sensorielles » qui s'est tenu à Rennes le 13 mai 2014; International audience; Fruit and vegetables and their microconstituants (polyphenols, carotenoids) are inversely associated with the development of cardiovascular diseases and cancers. However, the influence of the plant matrix on the nutritional properties of fruit and vegetables remains to be elucidated. Studies led at the joint research unit SQPOV intend to give an insight into the bioaccessibility of carotenoids and polyphenols in the course of digestion as well as their protective capacity towards dietary polyunsaturated lipids which are largely oxidizable. Part of the work presented in this manuscript has been conducted in collaboration with INRA research units UNH and Quapa owing to their expertise in animal experiments and meat digestion. Polyphenols : in an intervention study, six minipigs received a standard Western diet containing primarily sunflower oil and ground beef meat. Lipid oxidation was evidenced in the gastric compartment when dietary polyunsaturated lipids were in the presence of various iron forms. Additionally, meal addition with diced fruit and vegetables or the corresponding phenolic extract markedly slowed down the accumulation of primary and secondary lipid oxidation products. On the other hand, the polyphenol bioaccessibility, which is defined as the soluble fraction in the aqueous phase, proved to be higher for polyphenols provided as the extract rather than diced F&V, in agreement with a limited diffusion from the plant matrix. Carotenoids : our studies aimed at identifying factors affecting the transfer of carotenoids from the tomato matrix to the lipid phase of the gastric bolus. This step appears to be the first one limiting the bioaccessibility of these micronutrients. If our results confirmed the dominant role of their sequestration within the native structures of the plant tissues, we also showed that processing methods strongly affect their diffusivity; Les fruits et légumes, tout comme leurs microconstituants (polyphénols, caroténoïdes) sont impliqués dans la protection contre le développement des maladies cardiovasculaires et de certains cancers. Néanmoins, l’influence de la matrice végétale sur les propriétés nutritionnelles des fruits et légumes est encore mal connue. Les projets conduits au sein de l’UMR SQPOV visent à élucider la bioaccessibilité des caroténoïdes et des polyphénols au cours de la digestion pour des fruits et légumes couramment consommés ainsi que leur capacité protectrice vis-à -vis des lipides polyinsaturés sensibles à l’oxydation. Une partie des travaux présentés dans ce manuscrit a été menée en collaboration avec les Unités UNH et QUAPA pour leurs expertises en expérimentation animale et digestion de la viande. Polyphénols : dans une étude d’intervention, six mini-porcs ont reçu un repas de type occidental à base de viande de bœuf et d’huile de tournesol. Il a été montré que les lipides polyinsaturés de l’alimentation s’oxydaient dans le compartiment gastrique en présence des diverses formes de fer apportées par la viande. Par ailleurs, l’ajout à ce repas de fruits et légumes détaillés en dés ou de l’extrait phénolique correspondant limitait fortement l’apparition des produits d’oxydation lipidique primaires et secondaires. D’autre part, la bioaccessibilité des composés phénoliques, définie comme la fraction solubilisés dans la phase aqueuse, était généralement supérieure lorsque les composés phénoliques étaient fournis sous forme d’extrait plutôt que de fruits et légumes, en accord avec une diffusion limitée des polyphénols depuis la matrice végétale. Caroténoïdes : les études portent sur les facteurs qui affectent le transfert des caroténoïdes depuis la matrice tomate vers la phase lipidique du bol alimentaire. Cette étape est la première limitant la bioaccessibilité de ces microconstituants lipophiles. Si nos études confirment un rôle important de leur séquestration au sein des structures natives de la matrice végétale, nous montrons également que des facteurs liés aux procédés de transformation affectent leurs propriétés de diffusion

Les fruits et légumes, tout comme leurs microconstituants (polyphénols, caroténoïdes) sont impliqués dans la protection contre le développement des maladies cardiovasculaires et de certains cancers. Néanmoins, l’influence de la matrice végétale sur les propriétés nutritionnelles des fruits et légumes est encore mal connue. Les projets conduits au sein de l’UMR SQPOV visent à élucider la bioaccessibilité des caroténoïdes et des polyphénols au cours de la digestion pour des fruits et légumes couramment consommés ainsi que leur capacité protectrice vis-à -vis des lipides polyinsaturés sensibles à l’oxydation. Une partie des travaux présentés dans ce manuscrit a été menée en collaboration avec les Unités UNH et QUAPA pour leurs expertises en expérimentation animale et digestion de la viande. Polyphénols : dans une étude d’intervention, six mini-porcs ont reçu un repas de type occidental à base de viande de bœuf et d’huile de tournesol. Il a été montré que les lipides polyinsaturés de l’alimentation s’oxydaient dans le compartiment gastrique en présence des diverses formes de fer apportées par la viande. Par ailleurs, l’ajout à ce repas de fruits et légumes détaillés en dés ou de l’extrait phénolique correspondant limitait fortement l’apparition des produits d’oxydation lipidique primaires et secondaires. D’autre part, la bioaccessibilité des composés phénoliques, définie comme la fraction solubilisés dans la phase aqueuse, était généralement supérieure lorsque les composés phénoliques étaient fournis sous forme d’extrait plutôt que de fruits et légumes, en accord avec une diffusion limitée des polyphénols depuis la matrice végétale. Caroténoïdes : les études portent sur les facteurs qui affectent le transfert des caroténoïdes depuis la matrice tomate vers la phase lipidique du bol alimentaire. Cette étape est la première limitant la bioaccessibilité de ces microconstituants lipophiles. Si nos études confirment un rôle important de leur séquestration au sein des structures natives de la matrice végétale, nous montrons également que des facteurs liés aux procédés de transformation affectent leurs propriétés de diffusion, Fruit and vegetables and their microconstituants (polyphenols, carotenoids) are inversely associated with the development of cardiovascular diseases and cancers. However, the influence of the plant matrix on the nutritional properties of fruit and vegetables remains to be elucidated. Studies led at the joint research unit SQPOV intend to give an insight into the bioaccessibility of carotenoids and polyphenols in the course of digestion as well as their protective capacity towards dietary polyunsaturated lipids which are largely oxidizable. Part of the work presented in this manuscript has been conducted in collaboration with INRA research units UNH and Quapa owing to their expertise in animal experiments and meat digestion. Polyphenols : in an intervention study, six minipigs received a standard Western diet containing primarily sunflower oil and ground beef meat. Lipid oxidation was evidenced in the gastric compartment when dietary polyunsaturated lipids were in the presence of various iron forms. Additionally, meal addition with diced fruit and vegetables or the corresponding phenolic extract markedly slowed down the accumulation of primary and secondary lipid oxidation products. On the other hand, the polyphenol bioaccessibility, which is defined as the soluble fraction in the aqueous phase, proved to be higher for polyphenols provided as the extract rather than diced F&V, in agreement with a limited diffusion from the plant matrix. Carotenoids : our studies aimed at identifying factors affecting the transfer of carotenoids from the tomato matrix to the lipid phase of the gastric bolus. This step appears to be the first one limiting the bioaccessibility of these micronutrients. If our results confirmed the dominant role of their sequestration within the native structures of the plant tissues, we also showed that processing methods strongly affect their diffusivity

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The nutritional potential of food proteins is modulated by the quantitative digestion in the small intestine (digestibility), which determines the amino acid (AA) bioavailability, and the speed of this digestion, which impacts on AA utilization for body protein synthesis. This study aimed to evaluate the effect of cooking temperature (CT°) on in vivo digestion of meat proteins. Three CT° were applied (30min) to 15N-labelled Longissimus dorsi muscles: 60, 75 and 95°C. Minipigs, fitted with an arterial catheter and an ileal canula, were fed a test meal containing this cooked meat. The speed of digestion, evaluated from the kinetics of indispensable AA appearance in blood, was greater for the CT° of 75°C, compared to the others. The true ileal digestibility, which averaged 95%, was not affected. These results show that CT° can be an interesting lever to modulate the speed of the meat protein digestion, without affecting AA bioavailability.

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Résumé seulement Diffusion du document : INRA, Unité et Métabolisme Protéique, équipe Protéolyse Theix 63122 St Genès Champanelle (FRA); National audience

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