In vitro protein and starch digestion kinetics of individual chickpea cells: from static to more complex in vitro digestion approaches

Abstract

Attention has been given to more (semi-)dynamic in vitro digestion approaches, ascertaining the consequences of dynamic in vivo aspects on in vitro digestion kinetics. As these often come with time...

Utilizing Hydrothermal Processing to Align Structure and In Vitro Digestion Kinetics between Three Different Pulse Types

“…Pulse seed material was used in two ways in this work: (i) to be studied as whole seed material (WSM); and (ii) to generate individual cotyledon cells (ICC). Plant material was sorted, cleaned from defect seeds and foreign material, and kept at −40 °C until further use [ 31 ]. Storage conditions were chosen to ensure storage stability of the raw pulse seeds in their dried, low moisture state according to Kyomugasho et al [ 36 ].…”

“…In short, disintegrated, thermally treated WSM ( Section 2.2.1 ) were wet-sieved using a Vibratory wet sieve shaker (AS200, Microtract Retsch, Haan, Germany) at an amplitude of 2.5 mm for 14 min (7 cycles of 2 min). Per pulse type, ICC were collected on an 80 μm sieve succeeded by a 125 μm sieve based on previously reported cotyledon cell sizes [ 31 , 32 , 33 ], frozen and kept at −40 °C. Homogeneity of the ICC was assessed visually (microscopy) and by laser diffraction analysis.…”

“…Hardness-aligned and mechanically disintegrated WSM and their respective ICC were digested following the standardized static in vitro gastrointestinal digestion protocol [ 41 ], with salivary α-amylase being substituted by demineralized water during the oral phase [ 31 , 42 ]. To simulate gastrointestinal digestion, all phases were performed under the addition of simulated electrolyte solutions at 37 °C in an incubator under end-over-end rotation (70 rpm).…”

“…As protein digestion results in a mixture of heterogeneously sized peptides, different protein digestion evaluation approaches were used as detailed explained in our previous publication [ 31 ]. Protein digestion (%) was evaluated by measuring ‘readily bioaccessible’ and ‘digested soluble’ protein fractions [ 24 , 31 ] (free NH 2 groups) using a spectrophotometric method [ 45 , 46 ].…”

“…In this context, we hypothesize that the progressive thermosolubilization of CW pectin during thermal treatment alters the complex interaction of CW polymers and thereby increases CW permeability. Even after diffusing through the CW, the immediate enzyme-substrate encounter is hindered by an additional barrier: the co-ingested cytoplasmatic starch–protein matrix [ 18 , 24 , 31 ]. Although longer processing times were found to increase protein, and thereby starch digestion in Bambara groundnuts, the contribution of processing-induced effects on protein digestion in other pulses remains unclear [ 24 ].…”