In vitro digestion of complex foods: How microstructure influences food disintegration and micronutrient bioaccessibility

Hiolle, Manon; Lechevalier-Datin, Valérie; Floury, Juliane; Boulier-Monthéan, Nathalie; Prioul, C.; Dupont, Didier; Nau, Françoise

doi:10.1016/j.foodres.2019.108817

Cited by 37 publications

(20 citation statements)

References 49 publications

(50 reference statements)

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“…Interestingly, only few studies consider a control sample of gastrointestinal juices and enzyme with water instead of the food sample 32,33 . It has also been reported that the food matrix structure may influence nutrient release because the organization of nutrients may directly affect the digestion process 34 …”

Section: Simulated Gastrointestinal Digestion Modelsmentioning

confidence: 99%

Current trends and perspectives on bioaccessibility and bioavailability of food bioactive peptides:in vitroandex vivostudies

et al. 2022

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The bioaccessibility and bioavailability of food‐derived bioactive compounds are important issues when assessing their in vivo physiological health‐promoting effects. Food components such as proteins and peptides are exposed to different proteases and peptidases during gastrointestinal digestion and absorption. Different in vitro approaches have therefore been developed to evaluate the bioaccessibility and stability of bioactive peptides. The static simulated gastrointestinal digestion model (SGD) was widely reported to assess the bioaccessibility of bioactive peptides. On the other hand, although the dynamic SGD model may better simulate human digestion, it has rarely been explored in bioaccessibility studies of food bioactive peptides due to its high cost and lack of standardization. For bioavailability studies, the Caco‐2 cell monolayer model has been used extensively for the assessment of food bioactive peptides. In fact, very few reports using alternative methods for determining transepithelial transport of bioactive peptides have been employed. In this sense, ex vivo tissue‐based models such as the Ussing chamber and the everted sac gut have been used. Current evidence supports the fact that using SGD with cell‐based models for evaluating the bioaccessibility, absorption, and bioavailability of food‐derived bioactive peptides, is the most commonly used approach. Nevertheless, SGD with ex vivo tissue‐based models such as the everted sac, remains to be further explored because it seems to be the model that better mimics the physiological process – it is also fast and inexpensive, and several compounds may be tested simultaneously. In the present review, we discuss information available on the different in vitro approaches for the determination of bioaccessibility and bioavailability of food‐derived bioactive peptides with special emphasis on ex vivo tissue‐based models such as the everted sac and the Ussing chamber models. © 2022 Society of Chemical Industry.

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Section: Simulated Gastrointestinal Digestion Modelsmentioning

confidence: 99%

Current trends and perspectives on bioaccessibility and bioavailability of food bioactive peptides:in vitroandex vivostudies

et al. 2022

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“…Bationo et al 18 studied the bioaccessibility of folate in seven types of African cereal-based products and found that those with dense structures had the highest folate bioaccessibility (57-81%). Moreover, a recent report by Hiolle et al 19 stated that the release of added folic acid during the gastric phase was faster for biscuit and sponge cake than for custard and pudding, although they were made from the same materials. Their further research showed that food structure can significantly affect folate bioavailability in human adults and that custard had the lowest folate bioavailability, followed by biscuits.…”

Section: Introductionmentioning

confidence: 99%

The bioaccessibility of folate in breads and the stability of folate vitamers duringin vitrodigestion

et al. 2022

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“…Food component bioaccessibility is not only dependent on their concentration, as food matrix composition and structure also affect the release kinetics during the digestive process [1][2][3][4]. The molecular organization of the food matrix is a determining factor since the spatial distribution of molecules, that is, the supramolecular structure, influences the order of substrate exposure to the digestive enzymes [5]. The food matrix effect is mainly associated to the barrier action exerted by the compartmentalized food structure, which can interfere with the digestion process [6], and it is influenced by processing technologies [7].…”

Section: Introductionmentioning

confidence: 99%

The Effect of Balsamic Vinegar Dressing on Protein and Carbohydrate Digestibility is Dependent on the Food Matrix

Urbinati

Nunzio

Picone

et al. 2021

Foods

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The balsamic vinegar of Modena (BVM), a food specialty under the European Protected Geographical Indication system, is made from grape must blended with wine vinegar exclusively in the Italian province of Modena or Reggio Emilia. Vinegar is associated to an improved digestive function and glycemic response to carbohydrate-rich meals, appetite stimulation, and reduction of hyperlipidemia and obesity. Although many of these effects are attributed to the high concentration of bioactive molecules, the modulation of digestive enzymes activity could have a role. The aim of this study was to investigate the effect of BVM on the digestibility and component release of three foods that are often seasoned with this dressing but have different composition: Parmigiano Reggiano cheese, Bresaola (cured meat), and boiled potatoes. BVM modulated the protein digestion of protein-rich foods (cheese and cured meat) in a matrix-dependent manner, and the BVM effect was mainly related to the inhibition of pepsin in the gastric phase. In the starch-rich food (boiled potatoes), the most impressive effect of BVM was the lower release of anomeric and total carbohydrates, which was consistent with the observed reduction of pancreatic amylase activity. The present investigation shed a new light on the impact of BVM on the digestion process.

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In vitro digestion of complex foods: How microstructure influences food disintegration and micronutrient bioaccessibility

Cited by 37 publications

References 49 publications

Current trends and perspectives on bioaccessibility and bioavailability of food bioactive peptides:in vitroandex vivostudies

Current trends and perspectives on bioaccessibility and bioavailability of food bioactive peptides:in vitroandex vivostudies

The bioaccessibility of folate in breads and the stability of folate vitamers duringin vitrodigestion

The Effect of Balsamic Vinegar Dressing on Protein and Carbohydrate Digestibility is Dependent on the Food Matrix

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