The fortification of encapsulated soy isoflavones and texture modification of soy milk by α-lactalbumin nanotubes.

Nanocarriers can improve the dispersibility of hydrophobic bioactive compounds and potentially improve the texture of liquid food formulations. Here, nanotubes (NTs) with a high aspect ratio formed by self-assembly of peptides partially hydrolyzed from α-lactalbumin (α-lac) were used to deliver soy isoflavones (IFs) and modify soy milk texture. IFs encapsulated by nanotube (NT/IFs) via hydrophobic interactions, which had improved dispersibility, with a maximum loading efficiency of 4%.

In Vitro Gut Fermentation of Whey Protein Hydrolysate: An Evaluation of Its Potential Modulation on Infant Gut Microbiome.

Whey protein and its hydrolysate are ubiquitously consumed as nutritional supplements. This study aimed to evaluate the potential effect of whey protein hydrolysate (WPH) on the infant gut microbiome, which is more variable than that of adults. Colonic fermentation was simulated through a static digestion model and fecal culture fermentation, using feces from normal infants aged from 1−3 years old.

The effect of steam cooking on the proteolysis of pacific oyster (Crassostrea gigas) proteins: Digestibility, allergenicity, and bioactivity.

This study aimed to investigate the effect of steam cooking on the proteolysis of Pacific oysters (Crassostrea gigas) using the simulated oral-gastrointestinal digestion model and a NCM460 cell monolayer. Steam cooking changed the peptide profile of the digests of oysters considerably and induced more thorough hydrolysis. However, the heat-stable allergen, Cra g 1, still had remnant fragments in the intestinal phase, which could be allergenic epitopes.

Bioaccessibility and Intestinal Transport of Deltamethrin in Pacific Oyster () Using Simulated Digestion/NCM460 Cell Models.

Deltamethrin (DEL) can be introduced into the food chain through bioaccumulation in Pacific oysters, and then potentially threaten human health. The objective of this study was to investigate the bioaccessibility of DEL in oysters with different cooking methods after simulated digestion. DEL content in different tissues of oysters going from high to low were gills, mantle, viscera, and adductor muscle.