Mathematical modelling of food hydrolysis during in vitro digestion: From single nutrient to complex foods in static and dynamic conditions

Abstract

HAL is a multi-disciplinary open access archive for the deposit and dissemination of scientific research documents, whether they are published or not. The documents may come from teaching and research institutions in France or abroad, or from public or private research centers. L'archive ouverte pluridisciplinaire HAL, est destinée au dépôt et à la diffusion de documents scientifiques de niveau recherche, publiés ou non, émanant des établissements d'enseignement et de recherche français ou étrangers, des laboratoires publics ou privés.

Impact of alfalfa (Medicago sativa L.) galactomannan on the microstructural and physicochemical changes of milk proteins under static in-vitro digestion conditions

“…To gain a more complete insight into the degree of protein hydrolysis, i.e. the cleavage of peptides and oligopeptides to free amino acids, the gastric and intestine chymes were analysed by means of OPA assay and the data obtained were fitted to the following first-order kinetics model ( Le Feunteun et al, 2021 ): where DH ∞ denote the degree of hydrolysis (%) at end of the gastric or intestinal digestion step and k (% h −1 ) is the rate of peptic cleavage of proteins to polypeptides. In general, the DH of all protein food models (with or without AAG) did not exceed 12% under intragastric conditions ( Fig.…”

Impact of Flaxseed Gums on the Colloidal Changes and In Vitro Digestibility of Milk Proteins

“…Different aliquots of the oral, gastric, and intestinal phases (i.e., 5, 10, and 20 μg of proteinaceous matter per well) were used to improve the detection of the intact and fragmented proteins. Three significant bands identified at 25–35, 18.2, and 14.2 kDa allotted to total caseins (a s −, β−, and κ−casein), β-lactoglobulin (β-Lg), and α-lactalbumin (α-La) were semi-quantified and the densitometric data were fitted to an exponential decay model [ 21 , 33 , 34 ], as follows: where c 0 and c 120 denote the normalised percentage of the residual intact protein at the beginning or end of the gastric or intestinal processing step, t is the gastric or intestinal processing time (in h), and k (h −1 ) is the peptic cleavage rate of proteins to polypeptides. The time τ (in h) required to cleave the 50% of the initial proteins was calculated according to the half-time (for first-order kinetics) equation: …”

“…In order to better understand the impact of the FG phenotype and content on the extent of proteolysis throughout the in vitro simulated gastric and intestinal processing steps, the data obtained from the OPA assay were fitted to the following mathematical model, as previously reported by Le Feunteun and co-workers [ 33 ]: where the DH gastric,∞ denotes the degree of hydrolysis (%) at the end of the gastric processing and k gastric is the rate of hydrolysis (in h −1 ), and t the digestion time.…”

Intrinsic lipolysis rate for systematic design of lipid-based formulations

“…Mathematical modeling of in vitro lipid digestion kinetics has been investigated both in the field of food and pharmaceutical sciences [20,[28][29][30]. Some of the earlier investigations of lipid digestion kinetics use Michaelis-Menten kinetics to model lipid hydrolysis (e.g., [28]).…”

“…Some of the earlier investigations of lipid digestion kinetics use Michaelis-Menten kinetics to model lipid hydrolysis (e.g., [28]). First or pseudo-first order reaction models are the simplest and most widely used to model experimental lipolysis data [30]. The pseudo first order kinetic model described by Li and McClements, and later corrected by Gaucel et al assumes a constant number of lipid droplets of equal size to model the free fatty acid release over time in the experimental pH-stat lipolysis method [31,32].…”