Quality Change of Citri Reticulatae Pericarpium (Pericarps of 'Chachi') During Storage and Its Sex-Based In Vitro Digestive Performance.

Citri Reticulatae Pericarpium (CRP), particularly including the pericarp of 'Chachi' (GCP), has been widely used as a food, a dietary supplement, and traditional Chinese medicine. Despite the widespread use of traditional foods, there is limited evidence regarding the precise relationships between storage conditions, aging duration, and the digestive performance of CRP. In this study, the aim was to investigate the impact of the storage conditions on the quality of aged GCP during shelf life and to evaluate the subsequent digestive performance of corresponding GCP decoctions.

Heat-moisture and acid treatments can increase levels of resistant starch in arrowroot starch without adversely affecting its prebiotic activity in human colon microbiota.

Carbohydrates are an important macronutrient whose processing and digestive fate can have numerous beneficial or adverse effects on consumer health. This study investigated the impact of heat-moisture treatments (HMT) and citric acid treatments (CAT) on arrowroot starch (ARS) with a focus on its physicochemical properties, digestibility, and influence on gut microbiota. The results revealed that HMT and CAT did not alter the colloidal characteristics of ARS but significantly affected the balance between amorphous and crystalline regions.

Carrageenan impact on digestive proteolysis of meat proteins in meatballs or soluble hydrolyzed collagen.

In a health-conscious age, vivid discussion has been made on the healthfulness of processed foods and food additives. This study focuses on carrageenan (CGN), an approved but debated family of sulphated galactans from algae used as gelling, thickening and stabilizing agents but with indications of possible adverse effects, including as an inhibitor of digestive proteolysis. To challenge this inhibitory hypothesis, food-grade kappa-, iota and lambda-CGN preparations were used to produce beef meatballs whose proteolysis was studied using an in vitro digestion model coupled to various proteomic analyses.

In vitro digestion models for the design of safe and nutritious foods.

Responsible development of future foods requires in depth understanding of food digestion in the human body based on robust research models, ranging from in vitro models to randomized controlled human trials. This chapter overviews fundamental aspects of food digestion, namely bioaccessibility and bioavailability, and models mirroring gastric, intestinal, and colonic conditions. Second, the chapter demonstrates the potential of in vitro digestion models to help screen adverse effects of food additives, such as Titanium dioxide or carrageenan, or underpin the determinants of macro- and micronutrient digestion in different strata of the population, for example digestion of emulsions.

Static digestion model adapted to the general older adult population: an INFOGEST international consensus.

Understanding the mechanisms of food digestion is of paramount importance to determine the effect foods have on human health. Significant knowledge on the fate of food during digestion has been generated in healthy adults due to the development of physiologically-relevant digestion models. However, it appears that the performance of the oro-gastrointestinal tract is affected by ageing and that a model simulating the digestive conditions found in a younger adult (<65 years) is not relevant for an older adult (>65 years).

Inclusion of phenolic bioactives in high amylose corn starch for gastro-intestinal delivery.

Starch is a staple food component with intricate architectures, some of which can be utilized as polysaccharidic delivery vehicles for bioactive compounds. This work describes the use of high amylose corn starch (HACS) to fabricate V-amylose inclusion complexes entrapping capsaicin or curcumin. In line with past studies, X-ray diffraction, differential scanning calorimetry, static laser scattering and scanning electron microscopy help affirm the formation of V6III-type complexes.

Capsaicin stability and bio-accessibility affected by complexation with high-amylose corn starch (HACS).

Delivery of pungent bioactives such as capsaicin from hot peppers is a scientific, technological and sensorial challenge. While capsaicin intake is positively related to various bowel diseases, its high pungency and instability upon digestion generate a problem in its delivery to the target organ. Helical V-amylose architectures have been shown to be a possible nano-sized delivery vehicle for such hydrophobic bioactives.

Mechanisms of absorption of vitamin D delivered in protein nanoparticles in the absence and presence of fat.

Novel protein-based nanovehicles offer alternatives to fat for delivery of lipophilic bioactives (nutraceuticals and drugs), yet they raise important questions regarding the bioavailability and absorption mechanism of the bioactive without fat. To provide answers, we chose vitamin D (VD) as a model lipophilic-nutraceutical, re-assembled casein-micelles (rCM) as model protein-based nanovehicles, and non-fat yoghurt as a model food. We prepared three yoghurt formulations: 3% fat with VD dissolved in milk-fat, non-fat and 3% fat, both latter enriched with VD within rCM.

Bovine alpha-lactalbumin assemblies with capsaicin: Formation, interactions, loading and physiochemical characterization.

Numerous human conditions can benefit from diets rich in proteins and bioactives, such as capsaicin (CAP), yet their effective delivery is a sensorial, scientific and technological challenge. This study hypothesized that CAP can form various complexes with native bovine alpha-lactalbumin (holo-ALA) and decalcified-ALA (apo-ALA). Calorimetric and spectroscopic techniques reveals ALA-CAP molecular complexation is spontaneous, exothermic and accompanied by various conformational changes.

Addition of Anionic Polysaccharide Stabilizers Modulates In Vitro Digestive Proteolysis of a Chocolate Milk Drink in Adults and Children.

There is a need to better understand the possible anti-nutritional effect of food stabilizers on the digestibility of important macronutrients, like proteins. This study hypothesized that the anionic nature of κ-, ι-, λ-, Carrageenan (CGN) and xanthan gum directs their interactions with food proteins leading to their subsequent attenuated digestive proteolysis. Model chocolate milk drinks were tested for their colloidal properties, viscosity and proteolytic breakdown in adults and children using in vitro digestion models coupled with proteomic analyses.

Controlling lipid intestinal digestibility using various oil structuring mechanisms.

This research demonstrates the ability to direct the rate and extent of lipid hydrolysis of oleogels using a combination of different structuring agents. Combinations of ethyl cellulose (EC) (20 cP and 45 cP) and commercial mixture of mono and di-glycerides (E471), at different ratios, were examined. The results suggest that the combination of E471 and EC significantly affects both gel physical properties and intestinal lipolysis.

The impact of food-grade carrageenans and consumer age on the in vitro proteolysis of whey proteins.

The food additive carrageenan (E407) (CGN) is a family of sulphated galactans widely used in numerous processed foods, including dairy. There are various indications that CGN may hinder digestive proteolysis. This study sought to link CGN macromolecular characteristics to its implications on digestive proteolysis of whey protein isolate (WPI) in toddlers, adults and seniors.

Impact of thermal processing on physicochemical properties of silk moth pupae (Bombyx mori) flour and in-vitro gastrointestinal proteolysis in adults and seniors.

Elimination of insects' appearance by processing may increase their consumer acceptance in the western world. This study elucidates the outcomes of cooking and baking in presence and absence of fructose on silk worm pupae (Bombyx mori) flour (SWF). Elemental analyses of SWF reveal it is rich in lipids, protein and minerals like calcium.

INFOGEST static in vitro simulation of gastrointestinal food digestion.

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.

Reply to the Comment on "Revisiting the carrageenan controversy: do we really understand the digestive fate and safety of carrageenan in our foods?" by M. Weiner and J. McKim, Food Funct., 2019, 10: DOI: 10.1039/C8FO01282B.

This commentary re-emphasizes the aim of our recent review (David et al., 2018) and addresses some of the points raised in the adjacent commentary by M. Weiner and J.

Revisiting the carrageenan controversy: do we really understand the digestive fate and safety of carrageenan in our foods?

Carrageenan (CGN), a family of marine polysaccharides isolated from seaweeds, has been at the heart of considerable debate in recent years. To date, CGN is generally recognized as safe based on a history of safe use, various acute toxicology studies and some recent chronic toxicology tests. This review offers readers an overview of evidence on CGN characteristics and digestive fate that highlight various gaps in our understanding.

Correlation between in vitro and in vivo data on food digestion. What can we predict with static in vitro digestion models?

During the last decade, there has been a growing interest in understanding food's digestive fate in order to strengthen the possible effects of food on human health. Ideally, food digestion should be studied in vivo on humans but this is not always ethically and financially possible. Therefore, simple in vitro digestion models mimicking the gastrointestinal tract have been proposed as alternatives to in vivo experiments.

Implications of the Maillard reaction on bovine alpha-lactalbumin and its proteolysis during in vitro infant digestion.

This study investigated the functionality and digestibility of Maillard reaction products (MRPs) of alpha-lactalbumin (α-la), a major whey protein and component of infant formulas. The impact of different carbohydrates (glucose, galactose or galacto-oligosaccharides (GOS)) and heating duration was studied. SDS-PAGE, UV and color measurements monitored reaction extent, which varied between carbohydrates whereby galactose reacted more readily than glucose.

Re-assembled casein micelles improve in vitro bioavailability of vitamin D in a Caco-2 cell model.

The pandemic of vitamin D (VD) deficiency, and the global rise in obesity stimulate a need for staple low-fat foods and beverages enriched with VD. In light of consumer demand for a clean label, the use of natural endogenous food ingredients as delivery vehicles is of great interest. To this end, re-assembled casein micelles (rCM) have been shown to help retain VD during processing and shelf life and provide high bioavailability in low-fat milk and non-fat yoghurt.

Digestive fate of dietary carrageenan: Evidence of interference with digestive proteolysis and disruption of gut epithelial function.

Scope: The objective of this study was to interrogate two mechanisms by which commercial Carrageenans (E407) (CGN) may adversely affect human health: (i) Through modification of gastric proteolysis and (ii) Through affecting gut epithelial structure and function.

Methods And Results: Three commercial CGN samples with distinct zeta-potentials (stable at the pH range of 3-7 and varied with physiological levels of CaCl ) were mixed with milk, soy or egg protein isolates, then subjected to a semi-dynamic in vitro digestion model and analyzed by SDS-PAGE. This revealed varying levels of interference with gastric digestive proteolysis and a significant decrease in pepsin activity.

Antioxidant activity of bovine alpha lactalbumin Maillard products and evaluation of their in vitro gastro-duodenal digestive proteolysis.

Food processing offers various pathways to tailor food functionality and digestibility. This work sought to study the impact of thermally-induced Maillard reaction between bovine alpha-lactalbumin (α-la) and fructose or fructo-oligosacchrides on physicochemical properties, antioxidant capacity and in vitro digestive fate under simulated adult and infant conditions. Colloidal stability (measured by DLS) was decreased as a result of the Maillard glycation, while antioxidant capacity (determined by FRAP) and surface hydrophobicity (H0 measurements) were elevated.

Bi-compartmental elderly or adult dynamic digestion models applied to interrogate protein digestibility.

The world's population is inevitably ageing thanks to modern progress; however, the development of food and oral formulations tailored to the needs of the elderly is still in its infancy. In vitro digestion models offer high throughput, robust and practically ethics free evaluation of the digestive fate of ingested products. To date, no data have been made publicly available to facilitate the development or application of an in vitro model mirroring the physicochemical conditions of the elderly gastrointestinal system.

The impact of the Maillard reaction on the in vitro proteolytic breakdown of bovine lactoferrin in adults and infants.

The Maillard reaction has been proposed as a natural pathway to functionalize proteins and modulate their proteolysis. Nevertheless, gaps in understanding the digestive fate of Maillard reaction products (MRPs) still exist, especially regarding bioactive proteins such as lactoferrin (LF). UV absorbance and SDS-PAGE were used to monitor reaction progression under mild thermal processing (60 °C, 79% RH).

A standardised static in vitro digestion method suitable for food - an international consensus.

Simulated gastro-intestinal digestion is widely employed in many fields of food and nutritional sciences, as conducting human trials are often costly, resource intensive, and ethically disputable. As a consequence, in vitro alternatives that determine endpoints such as the bioaccessibility of nutrients and non-nutrients or the digestibility of macronutrients (e.g.