Effect of manufacturing conditions on in vitro starch and protein digestibility of (cellular) lentil-based ingredients

Duijsens, Dorine; Pälchen, Katharina; Coster, Audrey De; Verkempinck, S.H.E.; Hendrickx, Marc; Grauwet, Tara

doi:10.1016/j.foodres.2022.111546

Cited by 14 publications

(27 citation statements)

References 65 publications

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“…For example, dimensions of 14-35 µ m have been reported for lentil starch granules [60,61]. The fraction of particles larger than individual cells (>400 µ m) represents tissue fragments, such as cell clusters and seed coat fragments, as previously reported [18]. Via wet sieving, the fraction (or yield) of individual cotyledon cells was determined to be approximately 48, 50, and 67 g/100 g (dry matter basis) for lentils cooked for 15, 30, and 60 min, respectively.…”

Section: Simulated Oral Phasementioning

confidence: 59%

“…Moreover, larger soluble protein hydrolysates were not quantified by this method, though these could be hydrolyzed by brush border enzymes in vivo. Quantification of these alternative fractions led to different (i.e., higher) proteolysis extents, but overall, similar trends and differences between samples could be discriminated [18,29,32]. Taking this into account, the quantification of TCA-soluble bioaccessible proteins (NH 2TCA ) remains a useful, sensitive, and high-throughput method of analysis [87].…”

Section: Proteolysis Kinetics Of Whole Cooked Lentil Seeds (Cl)mentioning

confidence: 99%

“…The applied method does not make a distinction between amino acids and di-and tripeptides, and the obtained results are difficult to relate directly to the degree of hydrolysis. More information could therefore be obtained by hydrolyzing the TCA-soluble (small peptide) fraction, quantifying the bioaccessible proteins in terms of the amino acid constituents [18,29]. Moreover, larger soluble protein hydrolysates were not quantified by this method, though these could be hydrolyzed by brush border enzymes in vivo.…”

Section: Proteolysis Kinetics Of Whole Cooked Lentil Seeds (Cl)mentioning

confidence: 99%

“…Recently, lentil ingredients are being increasingly incorporated into several innovative food products, such as crackers, cookies, and pasta [16,17]. While the properties and application of lentil-based food ingredients (with or without cellular intactness) are being studied [18,19], pulses are still mostly consumed in the form of cooked seeds. Therefore, both at the level of industrial and household preparation, it is important to obtain insight into the effect of cooking on the nutrient digestibility of lentils.…”

Section: Introductionmentioning

confidence: 99%

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How Cooking Time Affects In Vitro Starch and Protein Digestibility of Whole Cooked Lentil Seeds versus Isolated Cotyledon Cells

Duijsens

Verkempinck

Coster

et al. 2023

Foods

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Lentils are sustainable sources of bioencapsulated macronutrients, meaning physical barriers hinder the permeation of digestive enzymes into cotyledon cells, slowing down macronutrient digestion. While lentils are typically consumed as cooked seeds, insights into the effect of cooking time on microstructural and related digestive properties are lacking. Therefore, the effect of cooking time (15, 30, or 60 min) on in vitro amylolysis and proteolysis kinetics of lentil seeds (CL) and an important microstructural fraction, i.e., cotyledon cells isolated thereof (ICC), were studied. For ICC, cooking time had no significant effect on amylolysis kinetics, while small but significant differences in proteolysis were observed (p < 0.05). In contrast, cooking time importantly affected the microstructure obtained upon the mechanical disintegration of whole lentils, resulting in significantly different digestion kinetics. Upon long cooking times (60 min), digestion kinetics approached those of ICC since mechanical disintegration yielded a high fraction of individual cotyledon cells (67 g/100 g dry matter). However, cooked lentils with a short cooking time (15 min) showed significantly slower amylolysis with a lower final extent (~30%), due to the presence of more cell clusters upon disintegration. In conclusion, cooking time can be used to obtain distinct microstructures and digestive functionalities with perspectives for household and industrial preparation.

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Section: Simulated Oral Phasementioning

confidence: 59%

Section: Proteolysis Kinetics Of Whole Cooked Lentil Seeds (Cl)mentioning

confidence: 99%

Section: Proteolysis Kinetics Of Whole Cooked Lentil Seeds (Cl)mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

How Cooking Time Affects In Vitro Starch and Protein Digestibility of Whole Cooked Lentil Seeds versus Isolated Cotyledon Cells

Duijsens

Verkempinck

Coster

et al. 2023

Foods

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show abstract

“…Upon cooking of pulses followed by mechanical disintegration (such as chewing), pulse cells remain intact, encapsulating dietary protein and starch. 18,19 Due to the barrier function of the intact cell wall, cooked pulses have been linked to slower starch digestibility in vitro, [20][21][22] and slower postprandial glucose increase glycaemic index (GI) in vivo. 23 Additionally, encapsulation of protein inside cooked pulse cells has also been shown to slow proteolysis in vitro, 20,24,25 but increase the concentration of serum amino acids in vivo.…”

Section: Introductionmentioning

confidence: 99%

From static to semi-dynamic in vitro digestion conditions relevant for the older population: starch and protein digestion of cooked lentils

Duijsens,

Verkempinck,

Somers

et al. 2024

Food Funct.

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Grain factors in food and feed that influence digestion and gut fermentation outcomes

Gidley

2023

Cereal Chem

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Background and ObjectivesGrains are typically the main component in both human diets and animal feed. The factors in grains that influence digestion and fermentation in the gastrointestinal tract are incompletely understood, limiting both product innovation and rational selection of grains for desired nutritional outcomes. This review summarizes the current understanding of the multiple mechanisms operating within the digestive tract of humans and monogastric production animals, with a focus on the effects of grains.FindingsMolecular composition and residual cellular structures in grain‐based food and feed each have impacts on digestion and fermentation processes. There is a complex interplay between enzyme digestion rates, fermentation rates, and digesta transit processes in the gastrointestinal tract based on the material properties of grain foods/feeds and hormonal signals triggered by nutrient and fermentation product uptake. Opportunities for modulation of nutritional value in grain food and feed can be identified based on particle size, local molecular density, and hydration properties.ConclusionsMany advances in understanding the factors in grains that influence enzyme digestion and gut microbial fermentation have been made recently. Current nutritional labeling based on molecular composition and not digestion or fermentation properties ignores the important role that residual grain cellular structure plays in both human and animal nutrition.Significance and NoveltyBy comparing the effects of grain‐based foods and feeds on gastrointestinal digestion, fermentation, and digesta transit, opportunities and challenges for addressing nutritional targets for human health and monogastric animal production through grain innovation are discussed.

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Effect of manufacturing conditions on in vitro starch and protein digestibility of (cellular) lentil-based ingredients

Cited by 14 publications

References 65 publications

How Cooking Time Affects In Vitro Starch and Protein Digestibility of Whole Cooked Lentil Seeds versus Isolated Cotyledon Cells

How Cooking Time Affects In Vitro Starch and Protein Digestibility of Whole Cooked Lentil Seeds versus Isolated Cotyledon Cells

From static to semi-dynamic in vitro digestion conditions relevant for the older population: starch and protein digestion of cooked lentils

Grain factors in food and feed that influence digestion and gut fermentation outcomes

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