Bioavailability evaluation of calcium, magnesium and zinc in Brazilian cheese through a combined model of in vitro digestion and Caco-2 cells

Teixeira, José Luan da Paixão; Pallone, Juliana Azevedo Lima; Delgado-Andrade, Cristina; Mesías, Marta; Seiquer, Isabel

doi:10.1016/j.jfca.2021.104365

Cited by 13 publications

(10 citation statements)

References 57 publications

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“…Insoluble zinc compounds cannot be adsorbed by the small intestinal mucosal cells and have no nutritional value in vivo. So, zinc solubility is a paramount influencing factor for bioavailability of zinc supplements in vivo (Da Teixeira et al., 2022). Pasteurization and heating are common food processing technologies.…”

Section: Resultsmentioning

confidence: 99%

Millet bran protein hydrolysates derived peptides‐zinc chelate: Structural characterization, security prediction in silico, zinc transport capacity and stability against different food processing conditions

Shi

Zheng

et al. 2022

Journal of Food Science

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A novel peptide Ser‐Asp‐Asp‐Val‐Leu (SDDVL) of excellent zinc‐chelating capacity (13.77 mg/g) was identified in millet bran protein hydrolysates. In silico prediction demonstrated that SDDVL had no potential toxicity. The results of structural characterization demonstrated that both amino group and carboxyl group of SDDVL were the primary zinc‐chelating sites. Moreover, SDDVL‐zinc chelate showed higher stability (p < 0.05) than ZnSO4 and zinc gluconate under different processing conditions including most pasteurization conditions, heating at 100°C for 10–50 min, various pH values (8.0–10.0), treatment of glucose (4–8 g/100 g) or NaCl (1–4 g/100 g), and simulated gastrointestinal digestion. In addition, SDDVL‐zinc chelate showed higher zinc transport capacity than ZnSO4 and zinc gluconate in Caco‐2 cells (p < 0.05). These results suggested that millet bran peptide had a positive effect on the gastrointestinal stability and bioavailability of Zn, and SDDVL‐zinc chelate could be used as ingredient of zinc supplements. Practical Application The current study provided a practical method to identify peptides of excellent zinc‐chelating capacity from millet bran protein hydrolysates. This study demonstrated that in silico prediction assisted with suitable database was a fast, practical, and economic way to evaluate the security and to analysis the physicochemical properties of novel peptides. Moreover, it provided an efficient method to assess the stability of peptide‐zinc chelate under different food processing conditions, which was the theoretical basis for utilization of peptide as ingredient of zinc fortifications.

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Section: Resultsmentioning

confidence: 99%

Millet bran protein hydrolysates derived peptides‐zinc chelate: Structural characterization, security prediction in silico, zinc transport capacity and stability against different food processing conditions

Shi

Zheng

et al. 2022

Journal of Food Science

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“…Transport efficiency (%) was used to estimate the bioavailability, considering each element's bioaccessibility after the simulated GI digestion, according to eq 3. 13,15 = × % transport efficiency (% transport) (% bioaccessibility) 100…”

Section: Human Intestinal Modelmentioning

confidence: 99%

“…It is likely that this treatment has adjusted the chyme osmolality to values close to physiological ones and avoided cell damage. 15 A previous experiment in Transwell inserts was also performed to evaluate the Caco-2 cell monolayer integrity by measuring TEER values after incubation with the different chyme treatments. The raw shrimp sample was selected for this assay.…”

Section: Effects Of Different Chyme Treatments On Caco-2 Cells Viabil...mentioning

confidence: 99%

“…Although it provides an important estimation of the maximum element content available in the GI tract after in vitro digestion, the intestinal cells do not fully absorb the bioaccessible fraction. 15 Thus, differentiated Caco-2 cells on Transwell inserts were used to simulate intestinal uptake and estimate the bioavailable fraction of Ca, Cu, Fe, Mg, Mn, P, S, Zn, and As from tilapia and shrimp. It is important to highlight that the integrity of the cell monolayers was not affected after the bioassays since TEER values measured in each well were still higher than 250 Ω cm 2 .…”

Section: In Vitro Bioavailability Of Essential Elements and Arsenic I...mentioning

confidence: 99%

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Analytical Strategies and Method Validation to Access the Bioavailability of Essential Elements and Arsenic from Raw and Cooked Fish and Shrimp

Santos

Niciura

Nogueira

2023

ACS Food Sci. Technol.

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The bioavailability of essential and toxic elements in raw/cooked tilapia and shrimp was estimated using in vitro gastrointestinal digestion followed by the Caco-2 cell model to simulate the human intestinal barrier. Analytical strategies such as aerosol dilution, collision cell, and matrix-matching calibration were successfully explored for multielement quantification using ICP OES and ICP-MS. From Caco-2 cell bioassays, the estimated bioavailability values ranged from 1.4% (Fe) to 15.2% (Cu) in tilapia and from 0.2% (Fe) to 10.7% (P) in shrimp. Air-frying and oven-baking methods decreased tilapia’s Mg, P, S, Cu, and Fe bioavailability. Contrarily, the bioavailability of essential elements (except Mn) in shrimp seemed to increase after air-frying. Arsenic bioavailability in cooked shrimp was significantly higher than in the raw sample (1.9 vs 5.7%) but fortunately below the limit allowed by legislation. In spite of the complexity of basal solutions from the cell-based bioassays, the applied analytical strategies allowed the accurate quantification of the bioavailable fractions by ICP-based methods.

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“…It was concluded that good manufacturing and hygiene practices, the main focuses of sanitary inspection, are essential to have a microbiological quality product Keywords: Good manufacturing practices; dairy products; pathogenic bacteria 1 Introdução O queijo é um alimento obtido a partir da separação parcial do soro do leite através da coagulação por meio da ação do coalho (BRASIL, 1996). Assim como os demais derivados do leite, possui importantes propriedades nutricionais devido ao seu teor de proteínas, lipídios e minerais essenciais (TEIXEIRA et al, 2022). Em 2017, foi estimado um consumo de 5,5 quilogramas de queijo por indivíduo ao ano no país (CAETANO, 2018).…”

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Análise Comparativa De Qualidade Microbiológica De Queijos Tipo Colonial Com E Sem Inspeção Sanitária Do Vale Do Taquari – Rs, Brasil

Eichler

Maciel²

2022

Estudo & Debate

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O queijo colonial, típico dos estados do sul do Brasil, pode ser uma grande fonte de contaminação microbiológica, principalmente se o leite utilizado para a sua fabricação não for pasteurizado, propiciando a proliferação de diversas bactérias patogênicas. Deste modo, o presente estudo teve por objetivo realizar a análise microbiológica comparativa entre queijos do tipo colonial com e sem inspeção sanitária, tendo como parâmetros o estipulado na legislação brasileira. Foram coletadas 12 amostras de queijo colonial, sendo 6 com inspeção (3 com inspeção federal SIF e 3 com inspeção estadual CISPOA) e 6 sem inspeção sanitária, adquiridas em supermercados e diretamente com o produtor rural, no Vale do Taquari – RS. Como resultado, obteve-se ausência de Salmonella spp. e Listeria monocytogenes em todas as amostras. A contagem de Staphylococcus coagulase positiva esteve dentro dos limites estabelecidos pela legislação brasileira em todas as amostras inspecionadas, enquanto 66,66% das amostras não inspecionadas estavam em desacordo. Para coliformes a 45 °C, as amostras com inspeção sanitária apresentaram contagem inferior ao limite estabelecido pela legislação brasileira, enquanto 100% das amostras sem inspeção estavam em desacordo. O estudo demonstrou uma significativa diferença na qualidade microbiológica entre queijos coloniais com e sem inspeção sanitária. Todos os queijos com inspeção sanitária se apresentaram dentro dos limites estabelecidos pela legislação brasileira, enquanto todas as amostras de queijos não inspecionados estavam impróprias para o consumo humano. Concluiu-se que as boas práticas de fabricação e higiene, principais focos da inspeção sanitária, são essenciais para que se tenha um produto de qualidade microbiológica.

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Bioavailability evaluation of calcium, magnesium and zinc in Brazilian cheese through a combined model of in vitro digestion and Caco-2 cells

Cited by 13 publications

References 57 publications

Millet bran protein hydrolysates derived peptides‐zinc chelate: Structural characterization, security prediction in silico, zinc transport capacity and stability against different food processing conditions

Millet bran protein hydrolysates derived peptides‐zinc chelate: Structural characterization, security prediction in silico, zinc transport capacity and stability against different food processing conditions

Analytical Strategies and Method Validation to Access the Bioavailability of Essential Elements and Arsenic from Raw and Cooked Fish and Shrimp

Análise Comparativa De Qualidade Microbiológica De Queijos Tipo Colonial Com E Sem Inspeção Sanitária Do Vale Do Taquari – Rs, Brasil

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