Strategic choices for in vitro food digestion methodologies enabling food digestion design

Duijsens, Dorine; Pälchen, Katharina; Guevara-Zambrano, J.M.; Verkempinck, S.H.E.; Infantes-Garcia, M.R.; Hendrickx, Marc; Loey, Ann Van; Grauwet, Tara

doi:10.1016/j.tifs.2022.06.017

Cited by 21 publications

(25 citation statements)

References 97 publications

(190 reference statements)

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“…Each single digestion tube (13 for the small intestinal phase, cfr. Section 2.4.3) represents an independent evaluation of the same system at a different digestion time [57], as recently reviewed [58]. Applying this multi-tube kinetic approach resulted in the description of the nutrient digestibility of each sample based on 13 independent evaluations.…”

Section: Kinetic Modeling and Statistical Analysismentioning

confidence: 99%

“…However, the delivered overall trends (and rate constants) were similar. In this context, it should be noted that in vitro digestion assays are not suited to predict the exact extent of enzymatic macronutrient digestion in vivo [58,73]. Rather, in vitro digestion can deliver insights into digestive patterns and rates at a given (fixed) enzyme activity and allow the comparison and evaluation of digestion patterns of different samples under these fixed conditions [73].…”

Section: Amylolysis Kinetics Of Whole Cooked Lentil Seeds (Cl)mentioning

confidence: 99%

“…Rather, in vitro digestion can deliver insights into digestive patterns and rates at a given (fixed) enzyme activity and allow the comparison and evaluation of digestion patterns of different samples under these fixed conditions [73]. After all, a lower rate of amylolysis in vitro could be hypothesized to lead to a (s)lower release of glucose into the bloodstream and a higher probability of (more) undigested starch reaching the colon [58,73]. Therefore, despite being a "black box" approach in terms of the formed metabolites, the DNS method remains a widely applied, rapid, and easy-to-use and suitable method for comparing (pulse) samples with different processing histories in terms of the amylolysis pattern [31,32,75,76].…”

Section: Amylolysis Kinetics Of Whole Cooked Lentil Seeds (Cl)mentioning

confidence: 99%

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How Cooking Time Affects In Vitro Starch and Protein Digestibility of Whole Cooked Lentil Seeds versus Isolated Cotyledon Cells

Duijsens

Verkempinck

Coster

et al. 2023

Foods

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Lentils are sustainable sources of bioencapsulated macronutrients, meaning physical barriers hinder the permeation of digestive enzymes into cotyledon cells, slowing down macronutrient digestion. While lentils are typically consumed as cooked seeds, insights into the effect of cooking time on microstructural and related digestive properties are lacking. Therefore, the effect of cooking time (15, 30, or 60 min) on in vitro amylolysis and proteolysis kinetics of lentil seeds (CL) and an important microstructural fraction, i.e., cotyledon cells isolated thereof (ICC), were studied. For ICC, cooking time had no significant effect on amylolysis kinetics, while small but significant differences in proteolysis were observed (p < 0.05). In contrast, cooking time importantly affected the microstructure obtained upon the mechanical disintegration of whole lentils, resulting in significantly different digestion kinetics. Upon long cooking times (60 min), digestion kinetics approached those of ICC since mechanical disintegration yielded a high fraction of individual cotyledon cells (67 g/100 g dry matter). However, cooked lentils with a short cooking time (15 min) showed significantly slower amylolysis with a lower final extent (~30%), due to the presence of more cell clusters upon disintegration. In conclusion, cooking time can be used to obtain distinct microstructures and digestive functionalities with perspectives for household and industrial preparation.

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Section: Kinetic Modeling and Statistical Analysismentioning

confidence: 99%

Section: Amylolysis Kinetics Of Whole Cooked Lentil Seeds (Cl)mentioning

confidence: 99%

Section: Amylolysis Kinetics Of Whole Cooked Lentil Seeds (Cl)mentioning

confidence: 99%

See 1 more Smart Citation

How Cooking Time Affects In Vitro Starch and Protein Digestibility of Whole Cooked Lentil Seeds versus Isolated Cotyledon Cells

Duijsens

Verkempinck

Coster

et al. 2023

Foods

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“…(2022) 15 on strategic choices for in vitro food digestion methodologies, the authors acknowledge the recent shift towards more complex in vitro methodologies (i.e., dynamic). However, they also highlight that the simpler ones (static experiments) should not be overlooked, especially for the purposes of mechanistic understanding and/or samples screening.…”

Section: Introductionmentioning

confidence: 99%

“…The well-recognized approaches to gaining insights into the mechanistic events of food digestion are the static or (semi)dynamic in vitro analyses. 14 In a review by Duijsens et al (2022) 15 on strategic choices for in vitro food digestion methodologies, the authors acknowledge the recent shift towards more complex in vitro methodologies ( i.e. , dynamic).…”

Section: Introductionmentioning

confidence: 99%

In vitro digestion of high-lipid emulsions: towards a critical interpretation of lipolysis

Okuro,

Viau,

Marze

et al. 2023

Food Funct.

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Valorization of Pineapple (Ananas comosus) By-Products in Milk Coffee Beverage: Influence on Bioaccessibility of Phenolic Compounds

Kocakaplan,

Ozkan,

Kamiloglu

et al. 2024

Plant Foods Hum Nutr

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The industrial processing of pineapples generates a substantial quantity of by-products, including shell, crown, and core. Bromelain, a proteolytic enzyme found naturally in pineapple, including its by-products, may positively influence the bioaccessibility of phenolics from milk coffee. Therefore, this study aimed to assess how the inclusion of extracts from pineapple by-products, namely shell, crown and core, could impact the bioaccessibility of coffee phenolics when combined with milk. After measuring the proteolytic activity of pineapple by-products, the standardized in vitro digestion model of INFOGEST was employed to evaluate changes in total phenolic content, total antioxidant capacity, and individual phenolic compounds in different coffee formulations. The results showed that incorporating extracts from the crown or core in both black and milk coffee increased the bioaccessibility of total phenolics (from 93 to 114% to 105–129%) and antioxidants (from 54 to 56% to 84–87%), while this effect was not observed for the shell. Moreover, adding core extracts also enhanced the bioaccessibility of caffeoylquinic acids and gallic acid in milk coffee (from 0.72 to 0.85% and 109–155%, respectively). Overall, the findings of this study highlight that bromelain from pineapple core may have a favorable effect on the recovery of phenolic compounds in milk coffee, possibly due to its ability to cleave proteins. These outcomes point out that industrial by-products can be transformed into economic value by being reintroduced into the production process through suitable treatment instead of disposal.

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Strategic choices for in vitro food digestion methodologies enabling food digestion design

Cited by 21 publications

References 97 publications

How Cooking Time Affects In Vitro Starch and Protein Digestibility of Whole Cooked Lentil Seeds versus Isolated Cotyledon Cells

How Cooking Time Affects In Vitro Starch and Protein Digestibility of Whole Cooked Lentil Seeds versus Isolated Cotyledon Cells

In vitro digestion of high-lipid emulsions: towards a critical interpretation of lipolysis

Valorization of Pineapple (Ananas comosus) By-Products in Milk Coffee Beverage: Influence on Bioaccessibility of Phenolic Compounds

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