Influence of Kiwifruit on Protein Digestion

Kaur, Lovedeep; Boland, Michael J.

doi:10.1016/b978-0-12-394294-4.00008-0

Cited by 20 publications

(15 citation statements)

References 23 publications

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“…For all samples (heated and unheated), QPI showed a significant increase in the molecular range of 0.5-5 kDa. This confirmed the fact that when digestion progresses, pepsin cleaves more and more peptide sites, resulting in an increase of oligopeptides of widely varying sizes (Kaur & Boland 2013). As the digestion time increased, larger molecules are gradually converted into smaller peptides.…”

Section: Hydrolysis Of Quinoa Protein Solutionssupporting

confidence: 64%

Effect of pre-treatment on in vitro gastric digestion of quinoa protein (Chenopodium quinoa Willd.) obtained by wet and dry fractionation

Opazo-Navarrete

Boom

Janssen

2017

International Journal of Food Sciences and Nutrition

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Quinoa protein was isolated from quinoa seeds using wet fractionation that resulted in a protein isolate (QPI) with a high protein purity of 87.1% (w/dw) and a protein yield of around 54%, and a dry fractionation method delivered a quinoa protein concentrate (QPC) with a purity of 27.8% (w/dw) and yield of around 47%. The dry fractionation process only involves milling and sieving and keeps the protein in its natural, native state. The aim was to study the in vitro gastric digestibility of both protein. Attention was paid to thermal pre-treatment of QPI and QPC. QPC showed significantly higher (p < .05) digestibility than QPI samples. The results were interpreted with a simple double exponential model. The fraction of easily digested protein in QPC is higher than for QPI. The better digestibility of the QPC was explained by the prevention of the formation of large aggregates during pre-heating of the protein.

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Section: Hydrolysis Of Quinoa Protein Solutionssupporting

confidence: 64%

Effect of pre-treatment on in vitro gastric digestion of quinoa protein (Chenopodium quinoa Willd.) obtained by wet and dry fractionation

Opazo-Navarrete

Boom

Janssen

2017

International Journal of Food Sciences and Nutrition

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“…Other examples are the occurrence of hydrolytic enzymes in foods that can aid digestion. In our own laboratory we have had a particular interest in the enzyme actinidin from kiwifruit, which has proteolytic activity and can assist in the breakdown of proteins in the stomach, resulting in a greater degree of digestion and more rapid stomach emptying . There is significant scope to use examples of food synergy to design meals for more effective digestion and to minimise adverse food interactions.…”

Section: Human Digestion – Areas Needing Further Investigationmentioning

confidence: 99%

Human digestion – a processing perspective

Boland

2016

J Sci Food Agric

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The human digestive system is reviewed in the context of a process with four major unit operations: oral processing to reduce particle size and produce a bolus; gastric processing to initiate chemical and enzymatic breakdown; small intestinal processing to break down macromolecules and absorb nutrients; and fermentation and water removal in the colon. Topics are highlighted about which we need to know more, including effects of aging and dentition on particle size in the bolus, effects of different patterns of food and beverage intake on nutrition, changes in saliva production and composition, mechanical effects of gastric processing, distribution of pH in the stomach, physicochemical and enzymatic effects on nutrient availability and uptake in the small intestine, and the composition, effects of and changes in the microbiota of the colon. Current topics of interest including food synergy, gut-brain interactions, nutritional phenotype and digestion in the elderly are considered. Finally, opportunities for food design based on an understanding of digestive processing are discussed.

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“…Ya se ha indicado que el kiwi contiene una enzima proteolítica muy activa, exclusiva del género, la actinidina, y que ejerce un efecto beneficioso sobre la digestión proteica (23). En estudios in vitro se ha observado que la actinidina, junto con las proteasas gástrica e intestinal peptina y pancreatina, mejora la digestión proteica, tanto en el estómago como en el intestino delgado (24)(25)(26).…”

Section: Beneficios Para El Tracto Digestivounclassified

Beneﬁcios nutricionales y sanitarios asociados al consumo de kiwi

López‐Sobaler¹,

Aparicio²,

Anta³

2016

Nutr Hosp

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Both the Green ® kiwifruit (Actinidia deliciosa) and the Sungold ® one (A. chinensis) stand out among other commonly consumed fruits for their nutritional composition. They are fruits exceptionally rich in vitamin C, since green kiwi fruit have twice and Sungold ® have three times the same amount of the vitamin of strawberries or oranges. Kiwifruit is very rich in vitamins E, K, folates, carotenoids, potassium, fi ber and other phytochemicals. Regular consumption of kiwifruit, in the context of a balanced diet, has proven to have benefi cial effects on immune function and antioxidant defense; also in the gastrointestinal function, improving protein digestion and constipation; and in the upper respiratory tract, preventing infections and improving their symptoms. Finally, regular consumption of kiwifruit has been associated with improvements in mood. Most of these benefi ts may be due not only to the high content of vitamin C of the kiwifruit, but also to other nutrients and phytochemicals that work synergistically in the food matrix. The results of the studies suggest that the daily consumption of kiwifruit can be an effective strategy for health promotion and prevention of numerous diseases. ResumenLos kiwis, tanto la variedad verde (Green ® ) (Actinidia deliciosa) como la de color amarillo (Sungold ® ) (A. chinensis), destacan entre las frutas de consumo habitual por su composición nutricional. Son excepcionalmente ricos en vitamina C, ya que los kiwis verdes duplican la cantidad que tienen las fresas o naranjas, y el kiwi de color amarillo incluso la triplica. Además, los kiwis tienen un elevado contenido en vitaminas E, K, folatos, carotenoides, potasio, fi bra y otros fi toquímicos, que proporcionan no solo benefi cios nutricionales, sino también sanitarios. El consumo regular de kiwi en el contexto de una dieta equilibrada tiene efectos benefi ciosos sobre la función inmune y defensa antioxidante; en la función gastrointestinal, mejorando la digestión proteica y el estreñimiento; y en el tracto respiratorio superior, ayudando en la prevención de infecciones y mejorando su sintomatología. Por último, el consumo habitual de kiwi se ha asociado a mejoras del estado de ánimo. La mayoría de estos benefi cios pueden deberse al elevado contenido de vitamina C del kiwi, pero también a los otros nutrientes y fi toquímicos que actúan de forma sinérgica en la matriz alimentaria. Los resultados de los estudios realizados hasta ahora sugieren que el consumo diario de kiwi puede ser una estrategia efectiva para la promoción de la salud y prevención de numerosas enfermedades.

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Influence of Kiwifruit on Protein Digestion

Cited by 20 publications

References 23 publications

Effect of pre-treatment on in vitro gastric digestion of quinoa protein (Chenopodium quinoa Willd.) obtained by wet and dry fractionation

Effect of pre-treatment on in vitro gastric digestion of quinoa protein (Chenopodium quinoa Willd.) obtained by wet and dry fractionation

Human digestion – a processing perspective

Beneﬁcios nutricionales y sanitarios asociados al consumo de kiwi

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