Investigating the impact of egg white gel structure on peptide kinetics profile during in vitro digestion

Nyemb-Diop, Kéra; Causeur, David; Jardin, Julien; Briard‐Bion, Valérie; Guérin-Dubiard, Catherine; Rutherfurd, Shane M.; Dupont, Didier; Nau, Françoise

doi:10.1016/j.foodres.2016.01.004

Cited by 34 publications

(17 citation statements)

References 32 publications

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“…However, the temperature was low in the control group and remained around 60°C with agreement in the previous study conducted by Croguennec, Nau, and Brule (2002) that define major endotherms at 60 to 65°C to denaturation temperatures of ovotransferrin. Nyemb‐Diop et al (2016) stated that the thermogram of egg whites could be explained by elastic modulus according to the results of the egg white temperature scan, and the findings are in agreement with our results in the study.…”

Section: Resultssupporting

confidence: 93%

Structural and rheological characterization of liquid egg white modified with phospholipase A ₂ enzyme

Yüceer

2020

J Food Process Preserv

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The objective of this research was to evaluate the efficiency of phospholipase A2 (PLA) enzyme treatments (0.1%, 0.2%, and 0.3% by ‐v/v) on liquid egg white (LEW). The rheological behaviors and physico‐functional characteristics such as foam capacity (FC), foam stability, turbidity, color parameters, and pH‐values were evaluated during the 27 days at 4°C. The correlation coefficient (R2) were best fitted for the Herschel–Bulkley model in all LEW samples. The PLA increased FC compared to nontreated LEW. The use of PLAs were also significantly (p < .05) decreased turbidity, control, 0.1%, 0.2%, and 0.3% of PLA with 0.76 ± 0.07, 0.64 ± 0.06, 0.57 ± 0.04, and 0.62 ± 0.04, respectively. Significant changes in L* (lightness) was observed, while 0.1% treated LEW showed lower L* and higher a* (redness and greenness) values than the control (p < .05). The b* (yellowness and blueness) color of the treated samples remained stable except for the untreated samples (12.65 ± 0.14 to 5.71 ± 1.01). A considerable (p < .05) increase was observed in b* values, while lowest turbidity (0.57 ± 0.04) was obtained 0.2% treatment, while the best treatment was the 0.3% PLA with higher FC and lower foam stability. The effect of enzyme treatment concentrations was statistically nonsignificant (p > .05) on the pH values before and after the treatment. Practical applications The modification of the phospholipids presents in egg white during the egg breaking or in storage is critical in the egg processing. The fats and phospholipids from the yolk lead to migrate to egg white. The PLA enzymes could be used to improve the functionality or recover the adverse effects of the fresh eggs during aging. Understanding the effect of enzymes of LEW has great importance for the value‐added new product development in the egg processing industry and to enhance the functionality in final product such as baking products.

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Section: Resultssupporting

confidence: 93%

Structural and rheological characterization of liquid egg white modified with phospholipase A ₂ enzyme

Yüceer

2020

J Food Process Preserv

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“…In fact, products with the same composition but different matrix structures can lead to different digestion patterns. 20 In turn, Asensio-Grau et al 23 reported a higher impact of egg cooking methods on the digestibility of proteins, lipids, and xanthophylls bioaccessibility under exocrine pancreatic insufficiency (EPI) conditions than under healthy ones. Thus, poaching favored egg protein digestion under EPI conditions compared to other methods, mainly due to its semiliquid structure and lower degree of protein denaturation.…”

Section: Resultsmentioning

confidence: 99%

Impact of Cooking Preparation on In Vitro Digestion of Eggs Simulating Some Gastrointestinal Alterations in Elders

Hernández-Olivas

Muñoz-Pina

Andrés

et al. 2021

J. Agric. Food Chem.

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This study aimed to in vitro assess the impact of the cooking process of eggs (hard-boiled, poached, and omelet) on nutrients digestibility and vitamins A and D3 bioaccessibility under elderly gastrointestinal (GI) conditions. Three elderly digestion models were mimicked: oral (E1); oral and gastric (E2); and oral, gastric, and intestinal (E3), and a healthy adult model (C). Proteolysis extent reduced after digestion of omelet under the E3 model ( p < 0.05) (up to 37% of reduction). Thus, hard-boiled and poached were more recommendable to enhance protein digestibility in elders. Altered GI conditions negatively influence neither the absorbable lipid fraction nor the cholesterol stability. Finally, vitamin A bioaccessibility was not affected but D3 slightly decreased with the elderly (E3). Hence, the digestion of nutrients was dependent on the resulting matrix, poached being the greater supplier of protein and lipid end-digestion products. Poached and omelet, however, offer a high net supply of bioaccessible vitamin D3 for elders.

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“…This is an author version typeset by Qi Luo. Food structure is important in the digestion and nutrient delivery (Bornhorst & Singh, 2014;Singh et al, 2015); hence, the protein digestion differs in foods with different structures. For example, Nyemb-Diop et al (2016) investigated the in vitro digestion of four different egg white gel matrices, and found that the gel structure greatly influences the digestion kinetics, resulting in different peptide profiles. (Guo et al, 2015) found varied disintegration kinetics for two differently structured whey protein emulsion gels: the soft gel (hardness: 19.2 N) disintegrated faster, when both fragmentation and abrasion enacted in the disintegration; the hard gel (hardness 69.9 N) disintegrated slower, and abrasion was the predominant mechanism.…”

Section: Introductionmentioning

confidence: 99%

Pepsin diffusivity in whey protein gels and its effect on gastric digestion

et al. 2017

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Protein is essential to human health, but its digestion kinetics in varied structures are not yet well understood. We previously found different kinetics of protein hydrolysis in solution and in gels, and we hypothesized that the difference stemmed from the steric hindrance of gel structure to the diffusion of pepsin and its hydrolysates. To better understand the pepsin diffusivity in food matrices and its effect on digestion, we determined the diffusivity of pepsin in water and in whey protein isolate (WPI) gels by fluorescence correlation spectroscopy (FCS).We estimated the pepsin concentration gradient during digestion based on the determined diffusivity, which showed that the pepsin is constrained within a thin layer from the gel surface. Gel composition analysis confirmed this constraint: peptides as protein fragments were observed only in the first 2 mm of the WPI gels after 6 h of in vitro gastric digestion. Scanning electron microscopy indicated that pepsin loosened the microstructure of whey protein gel surfaces, which may accelerate pepsin diffusion and consequently gel surface disintegration. We conclude that the mode of whey protein gel digestion is determined by the summed effect of diffusion limitation, hydrolysis rate and microstructure transformation.

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Investigating the impact of egg white gel structure on peptide kinetics profile during in vitro digestion

Cited by 34 publications

References 32 publications

Structural and rheological characterization of liquid egg white modified with phospholipase A ₂ enzyme

Structural and rheological characterization of liquid egg white modified with phospholipase A ₂ enzyme

Impact of Cooking Preparation on In Vitro Digestion of Eggs Simulating Some Gastrointestinal Alterations in Elders

Pepsin diffusivity in whey protein gels and its effect on gastric digestion

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Investigating the impact of egg white gel structure on peptide kinetics profile during in vitro digestion

Cited by 34 publications

References 32 publications

Structural and rheological characterization of liquid egg white modified with phospholipase A 2 enzyme

Structural and rheological characterization of liquid egg white modified with phospholipase A 2 enzyme

Impact of Cooking Preparation on In Vitro Digestion of Eggs Simulating Some Gastrointestinal Alterations in Elders

Pepsin diffusivity in whey protein gels and its effect on gastric digestion

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Product

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Structural and rheological characterization of liquid egg white modified with phospholipase A ₂ enzyme

Structural and rheological characterization of liquid egg white modified with phospholipase A ₂ enzyme