Speeding up enzymatic hydrolysis procedures for the multi-element determination in edible seaweed

In Vitro Bioavailability of Mineral Nutrients in Breakfast Cereals

“…Usually, procedures simulating gastric digestion last from 1 to 6 hours (Peña-Farfal et al, 2005;Peña-Farfal et al, 2005;Kulkarni, Acharya, Rajurkar & Reddy, 2007), whereas the samples are incubated in the intestinal juices for 1 to 24 hours (Pardo-Martínez, Viñas, Fisher & Hill, 2001;Dernovics, Stefánka & Fodor, 2002;Peña-Farfal et al, 2004). A distinct reduction of the length of the enzymatic hydrolysis procedure to 30 minutes was achieved using ultrasonic energy (Peña-Farfal et al, 2005).…”

“…At this phase in digestion, proteins, polysaccharides and fats are hydrolysed into products that can be absorbed, i.e., surpass the intestinal membrane. Enzymatic digestion procedures replicating intestinal digestion consist of the application of both single enzymes, such as trypsin (Pardo-Martínez, Viñas, Fisher & Hill, 2001;Peña-Farfal et al, 2005), α-amylase (Caruso, Heitkemper & Hymer, 2001;Peña-Farfal et al, 2004 ), lipase (Peña-Farfal et al, 2004) and pronase (Dernovics, Stefánka & Fodor, 2002), or their natural combination, pancreatin (Miller, Schricker, Rasmussen & Van Campen, 1981;Pardo-Martínez, Viñas, Fisher & Hill, 2001;Peña-Farfal et al, 2004;Kulkarni, Acharya, Rajurkar & Reddy, 2007) and synthetic mixtures, such as pancreatin with α-amylase (Azenha & Vasconcelos, 2000;Reyes et al, 2006) or pronase with amylase (Casiot, Szpunar, Łobiński, Potin-Gautier, 1999).…”

“…Essential micronutrients, such as Ca (Silva et al, 2001), Cu (Miller, Schricker, Rasmussen & Van Campen, 1981), Fe (Miller, Schricker, Rasmussen & Van Campen, 1981;Silva et al, 2001), Mg (Silva et al, 2001), Se (Ponce de Leon, Sutton & Caruso, Uden, 2000) and Zn (Silva, Lopes, Nóbrega, Souza & Nogueira, 2001), or toxic elements, such as As (Pardo-Martínez, Viñas & Fisher, Hill, 2001;Peña-Farfal et al, 2004), Hg (Cabañero, Madrid & Cámara, 2004) and Pb (Azenha & Vasconcelos, 2000), were investigated. Only a few studies were performed using enzymatic extraction procedures for multi-elemental analysis, which can lead to measurements based on the quantification of more than eight different elements (Oomen et al, 2002;Peña-Farfal et al, 2004;Peña-Farfal et al, 2005). The concentration of both the major and trace elements examined was mainly assessed using spectroscopic methods, in particular FAAS (Azenha & Vasconcelos, 2000), HG-AAS (Pardo-Martínez, Viñas, Fisher & Hill, 2001), AFS (Dernovics, Stefánka & Fodor, 2002;Cabañero, Madrid & Cámara, 2004), ICP-OES (Dernovics, Stefánka & Fodor, 2002;Peña-Farfal et al, 2005, ICP-MS (Casiot, Szpunar, Łobiński & Potin-Gautier, 1999Cabañero, Madrid & Cámara, 2004;Reyes et al, 2006), INNA (Kulkarni, Acharya, Rajurkar & Reddy, 2007).…”

“…To simulate the gastrointestinal movement and mixture of food during enzymatic hydrolysis, the samples were shaken (Peña-Farfal et al, 2005;Reyes et al, 2006), stirred, either mechanically or magnetically (Ponce de Leon, Sutton, Caruso & Uden, 2000;Caruso, Heitkemper & Hymer, 2001;Kulkarni, Acharya, Rajurkar & Reddy, 2007), or swirled (B'Hymer & Caruso, 2000 for a set period of time primarily in a water bath. Usually, procedures simulating gastric digestion last from 1 to 6 hours (Peña-Farfal et al, 2005;Peña-Farfal et al, 2005;Kulkarni, Acharya, Rajurkar & Reddy, 2007), whereas the samples are incubated in the intestinal juices for 1 to 24 hours (Pardo-Martínez, Viñas, Fisher & Hill, 2001;Dernovics, Stefánka & Fodor, 2002;Peña-Farfal et al, 2004). A distinct reduction of the length of the enzymatic hydrolysis procedure to 30 minutes was achieved using ultrasonic energy (Peña-Farfal et al, 2005).…”

“…Enzymatic extraction procedures were employed to assess the bioaccessibility of metals in various food and environmental samples, such as mixtures of food (meals) (Miller, Schricker, Rasmussen & Van Campen, 1981), baby foods (Pardo-Martínez, Viñas, Fisher & Hill, 2001), fish (swordfish, sardine and tuna) (B'Hymer & Caruso, 2000), mussel soft tissues (Peña-Farfal et al, 2004), edible seaweeds (Peña-Farfal et al, 2005), bovine milk (Silva et al, 2001), freeze-dried apples (Caruso, Heitkemper & Hymer, 2001), chokeberries (Bermúdez-Soto, Tomás-Barberán & Garciá-Conesa, 2007), wheatgrass (Kulkarni, Acharya, Rajurkar & Reddy, 2007), mushrooms (Dernovics, Stefánka & Fodor, 2002), yeast and yeast-based food supplements (Casiot, Szpunar, Łobiński & Potin-Gautier, 1999;B'Hymer & Caruso, 2000;Reyes, Encinar, Marchante-Gayón, Alonso & Sanz-Medel, 2006;Bermúdez-Soto, Tomás-Barberán & Garciá-Conesa, 2007), wine (Azenha & Vasconcelos, 2000) and soil (Oomen et al, 2002).…”