Influence of dairy matrices on nutrient release in a simulated gastrointestinal environment

Lamothe, Sophie; Rémillard, Nathalie; Tremblay, Julie; Britten, Michel

doi:10.1016/j.foodres.2016.12.026

Cited by 45 publications

(28 citation statements)

References 41 publications

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“…This absence of interference of the fish chemical composition is a first major insight that was aimed at by this study of raw fish vs oil. Such interference could be due to constituent–lipid chemical interactions or modified rheological properties of the digestate containing other constituents (Amyoony, Lin, & Wright, ; Lamothe, Rémillard, Tremblay, & Britten, ). Specifically, it has been claimed that specific proteins may affect bioaccessibility of other nutrients (Moser, Chegeni, Jones, Liceaga, & Ferruzzi, ).…”

Section: Resultsmentioning

confidence: 99%

Comparison of fish and oil supplements for a better understanding of the role of fat level and other food constituents in determining bioaccessibility

Gomes

Martins

Afonso

et al. 2019

Food Science & Nutrition

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In order to investigate the effects of fat level and protein and other components on lipid bioaccessibility, the bioaccessibility of total lipids and particular fatty acids ( FA s) of fish samples with different fat levels (5.4% w/w, 10.2% w/w, and 16.6% w/w) and cod liver oil supplement in different quantities (82, 154, 313, 604, and 1,027 mg) was determined by an in vitro digestion model. Digestion of the fish and oil (up to 154 mg) samples as measured by TAG disappearance was complete. Lipolysis was impaired by high amounts of oil (313 mg and higher). Bioaccessible FA profiles had similarities with the initial (before digestion) FA profiles. However, total MUFA and oleic acid contents were higher in the bioaccessible fraction. The bioaccessibility of EPA and DHA was generally lower than that of oleic acid and total MUFA . Fat level did not affect FA s’ bioaccessibility. On the other hand, protein and other components may have interfered in lipid bioaccessibility and it was found that the reduction of bioaccessibility was stronger when the ratio of the lipid fraction to the nonlipid fraction (mainly protein) was smaller.

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Section: Resultsmentioning

confidence: 99%

Comparison of fish and oil supplements for a better understanding of the role of fat level and other food constituents in determining bioaccessibility

Gomes

Martins

Afonso

et al. 2019

Food Science & Nutrition

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show abstract

“…Natural emulsions like milk and yoghurt, with a large interfacial surface (smaller and larger number of available fat molecules) than other solid foods, provide an easier accessibility for the enzymes to the fat globules surface [39,40]. In addition, these matrices are easily disintegrated, favouring the fat molecules release from the food matrix [41]. Therefore, these two foods were able to reach the highest extents of lipolysis under the simulated conditions.…”

Section: Discussionmentioning

confidence: 99%

A first approach for an evidence-based in vitro digestion method to adjust pancreatic enzyme replacement therapy in cystic fibrosis

et al. 2019

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Background Patients with cystic fibrosis have to take enzymatic supplements to allow for food digestion. However, an evidence-based method to adjust Pancreatic Enzyme Replacement Therapy (PERT) is inexistent, and lipid content of meals is used as a rough criterion. Objective In this study, an in vitro digestion model was set up to determine the theoretical optimal dose (TOD) of enzymatic supplement for a selection of foods, which is the dose that allows for maximum lipolysis extent. Methods A static in vitro digestion model was applied to simulate digestion of eight foods covering a wide range of lipid contents. First, the dose of the enzymatic supplement was fixed at 2000 lipase units per gram of fat (LU/g fat) using intestinal pH and bile salt concentration as variables. Second, intestinal pH and bile salt concentrations were fixed and the variable was the dose of the enzymatic supplement. Lipolysis extent was determined by measuring the free fatty acids released from initial triglycerides content of foods after digestion. Results in terms of percentage of lipolysis extent were fitted into a linear-mixed segmented model and the deducted equations were used to predict the TOD to reach 90% of lipolysis in every food. In addition, the effect of intestinal pH and bile salt concentration were investigated. Results The predictive equations obtained for the assessed foods showed that lipolysis was not only dependent on the dose of the enzyme supplement or the lipid content. Moreover, intestinal pH and bile salt concentration had significant effects on lipolysis. Therefore an evidence-based model can be developed taking into account these variables. Conclusions Depending on food characteristics, a specific TOD should be assigned to achieve an optimal digestion extent. This work represents a first step towards an evidence-based method for PERT dosing, which will be applied in an in vivo setting to validate its efficacy.

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“…A SGID was performed on fermented products to study the impact of gastrointestinal proteolysis on peptide content and ACE-inhibitory activity. Indeed, GI enzymes can further degrade partially hydrolyzed proteins in fermented products, generating new, smaller peptides which are potentially bioactive (Caron et al, 2016;Daliri et al, 2017;Lamothe et al, 2017;Sanchón et al, 2018). Peptide quantification was performed before and after SGID; molecular weight repartition was analyzed by SEC (Figure 2 and Table 1).…”

Section: Changes In the Peptide Content Of Fermented Products During mentioning

confidence: 99%

Integrated Continuous Bioprocess Development for ACE-Inhibitory Peptide Production by Lactobacillus helveticus Strains in Membrane Bioreactor

Raveschot

Deracinois

Bertrand

et al. 2020

Front. Bioeng. Biotechnol.

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Production of bioactive peptides (BAPs) by Lactobacillus species is a cost-effective approach compared to the use of purified enzymes. In this study, proteolytic Lactobacillus helveticus strains were used for milk fermentation to produce BAPs capable of inhibiting angiotensin converting enzyme (ACE). Fermented milks were produced in bioreactors using batch mode, and the resulting products showed significant ACE-inhibitory activities. However, the benefits of fermentation in terms of peptide composition and ACE-inhibitory activity were noticeably reduced when the samples (fermented milks and non-fermented controls) were subject to simulated gastrointestinal digestion (GID). Introducing an ultrafiltration step after fermentation allowed to prevent this effect of GID and restored the effect of fermentation. Furthermore, an integrated continuous process for peptide production was developed which led to a 3 fold increased peptide productivity compared to batch production. Using a membrane bioreactor allowed to generate and purify in a single step, an active ingredient for ACE inhibition.

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Influence of dairy matrices on nutrient release in a simulated gastrointestinal environment

Cited by 45 publications

References 41 publications

Comparison of fish and oil supplements for a better understanding of the role of fat level and other food constituents in determining bioaccessibility

Comparison of fish and oil supplements for a better understanding of the role of fat level and other food constituents in determining bioaccessibility

A first approach for an evidence-based in vitro digestion method to adjust pancreatic enzyme replacement therapy in cystic fibrosis

Integrated Continuous Bioprocess Development for ACE-Inhibitory Peptide Production by Lactobacillus helveticus Strains in Membrane Bioreactor

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