Foods
·
2023
·Vol. 12
·期 2
·404
·
IF 5.2
Xingguang Peng,Hongsheng Liu,Xuying Li,Huaibin Wang,Kejia Zhang,Shuangqi Li,Xianyang Bao,Wei Zou,Wenwen Yu
In vitro digestion methods that can accurately predict the estimated GI (eGI) values of complex carbohydrate foods, including biscuits, are worth exploring. In the current study, standard commercial biscuits with varied clinical GI values between 9~30 were digested using both the INFOGEST and single-enzyme digestion protocols. The digestion kinetic parameters were acquired through mathematical fitting by mathematical kinetics models. The results showed that compared with the INFOGEST protocol, theAUR180deduced from digesting using either porcine pancreatin or α-amylase showed the best potential in predicting the eGI values. Accordingly, mathematical equations were established based on the relations between theAUR180and the GI values. When digesting using porcine pancreatin,GI=1.834 + 0.009×AUCR180(R2=0.952), and when digesting using only α-amylase,GI=6.101 + 0.009×AUCR180(R2=0.902). TheAUR180represents the area under the curve of the reducing-sugar content normalized to the total carbohydrates versus the digestion time in 180 min. The in vitro method presented enabled the rapid and accurate prediction of the eGI values of biscuits, and the validity of the formula was verified by another batch of biscuits with a known GI, and the error rate of most samples was less than 30%.Keywords:biscuits;in vitro digestion;INFOGEST;single enzyme;glycemic index
研究领域:
食品科学
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营养学
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产品关联
DOI
PubMed
高影响因子
MOLECULES
·
2021
·Vol. 26
·期 3
·560
·
IF 4.412
Wei Zhou,Ce Cheng,Li Ma,Liqiang Zou,Wei Liu,Ruyi Li,Yupo Cao,Yuhuan Liu,Roger Ruan,Jihua Li
There is growing interest in developing biomaterial-coated liposome delivery systems to improve the stability and bioavailability of curcumin, which is a hydrophobic nutraceutical claimed to have several health benefits. The curcumin-loaded rhamnolipid liposomes (Cur-RL-Lips) were fabricated from rhamnolipid and phospholipids, and then chitosan (CS) covered the surface of Cur-RL-Lips by electrostatic interaction to form CS-coated Cur-RL-Lips. The influence of CS concentration on the physical stability and digestion of the liposomes was investigated. The CS-coated Cur-RL-Lips with RL:CS = 1:1 have a relatively small size (412.9 nm) and positive charge (19.7 mV). The CS-coated Cur-RL-Lips remained stable from pH 2 to 5 at room temperature and can effectively slow the degradation of curcumin at 80 °C; however, they were highly unstable to salt addition. In addition, compared with Cur-RL-Lips, the bioavailability of curcumin in CS-coated Cur-RL-Lips was relatively high due to its high transformation in gastrointestinal tract. These results may facilitate the design of a more efficacious liposomal delivery system that enhances the stability and bioavailability of curcumin in nutraceutical-loaded functional foods and beverages.Keywords:liposomes;chitosan;curcumin;rhamnolipids;stability;in vitro digestion
研究领域:
食品科学
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生物医学工程
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DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Yuanchao Lu,Xiaohua Nie,Zeyi Wu,Chengyu Jin,Ningxiang Yu,Xianghe Meng,Qin Ye
Food matrices greatly impact TBBQ content during digestion, while lacking sufficient research and understanding. This study investigated the influence and mechanism of fried foods on the TBBQ-eliminated performance during in-vitro digestion. The results indicated that TBBQ content varied significantly among food matrices after in-vitro digestion, with the highest in peanuts (38.3%). The correlation analysis revealed that proteins remarkably facilitated TBBQ-eliminations while fats decreased the TBBQ-eliminated rate. The TBBQ-eliminated performance of proteins, protein digestive mixtures, and amino acids uncovered that sulfhydryl groups were crucial reactive groups to eliminate TBBQ, and TBBQ-eliminated rates under intestinal pH (8.0) were faster than gastric pH (1.5). Additionally, fats significantly reduced the protein-triggered TBBQ-eliminations, originating that the oil–water interface increased the interaction difficulty between lipophilic TBBQ and proteins. Thus, this work provided an in-depth understanding of food matrices (especially proteins and fats) in TBBQ eliminations to enlighten the promising TBBQ-risk-reduced strategies with high-protein and low-fat foods.
研究领域:
食品科学
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营养学
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化学
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产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
·
2019
·Vol. 20
·期 4
·868
·
IF 4.183
Hui Li,Zhengxuan Wang,Mingcai Liang,Liang Cai,Lin Yang
To elucidate the influence of methionine, which is an essential sulfur-containing amino acid, on the antioxidant activity of rice protein (RP), methionine was added to RP (RM). The addition of methionine to RM0.5, RM1.0, RM1.5, RM2.0, and RM2.5 was 0.5-, 1.0-, 1.5-, 2.0-, and 2.5-fold of methionine of RP, respectively. Using the in vitro digestive system, the antioxidant capacities of scavenging free radicals (superoxide; nitric oxide; 2,2′-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt, ABTS), chelating metal (iron), and reducing power were investigated in the hydrolysates of RP and RMs. Upon pepsin-pancreatin digestion, the weakest antioxidant capacity was produced by RP. With the addition of methionine, RMs exhibited more excellent responses to free radical scavenging activities and reducing power than RP, whereas RMs did not produce the marked enhancements in iron chelating activity as compared to RP. The present study demonstrated that RMs differently exerted the free radical scavenging activities that emerged in the protein hydrolysates, in which the strongest scavenging capacities for ABTS, superoxide, and nitric oxide were RM1.5, RM2.0, and RM2.5, respectively. Results suggested that the availability of methionine is a critical factor to augment antioxidant ability of RP in the in vitro gastrointestinal tract.Keywords:methionine;rice protein;antioxidant activity;in vitro digestion
研究领域:
食品科学
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营养学
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产品关联
DOI
PubMed
高影响因子
Journal of Zhejiang University-SCIENCE B
·
2016
·
IF 1.303
Tao Bao,Ye Wang,Yu-ting Li,Vemana Gowd,Xin-he Niu,Hai-ying Yang,Li-shui Chen,Wei Chen,Chong-de Sun
Oxidative stress and diabetes have a tendency to alter protein, lipid, and DNA moieties. One of the strategic methods used to reduce diabetes-associated oxidative stress is to inhibit the carbohydrate-digesting enzymes, thereby decreasing gastrointestinal glucose production. Plant-derived natural antioxidant molecules are considered a therapeutic tool in the treatment of oxidative stress and diabetes. The objective of this study was to identify tartary buckwheat rice flavonoids and evaluate the effect of in vitro digestion on their antioxidant and antidiabetic properties. High performance liquid chromatography (HPLC) analysis indicated the presence of rutin as a major component and quercitrin as a minor component of both digested and non-digested flavonoids. Both extracts showed a significant antioxidant capacity, but digested flavonoids showed reduced activity compared to non-digested. There were some decreases of the antioxidant activities (2,2'-azino-bis-(3-ethylbenzthiazoline-6-sulfonic acid) diammonium salt (ABTS), 2,2-diphenyl-1-picrylhydrazy (DPPH) radical, and ferric reducing antioxidant power (FRAP)) of digested tartary buckwheat rice flavonoids compared with non-digested. Flavonoids from both groups significantly inhibited reactive oxygen species (ROS) production and α-glucosidase activity. Both digested and non-digested flavonoids markedly increased glucose consumption and glycogen content in HepG2 cells. Tartary buckwheat rice flavonoids showed appreciable antioxidant and antidiabetic properties, even after digestion. Tartary buckwheat rice appears to be a promising functional food with potent antioxidant and antidiabetic properties.
研究领域:
食品科学
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营养学
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产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2023
·
IF 8.2
Shuifang Mao,Yanming Ren,Xingqian Ye,Xiangli Kong,Jinhu Tian
The effects of ferulic acid (FA), protocatechuic acid (PA), and gallic acid (GA) on the physicochemical characteristics, structural properties, and in vitro digestion of gelatinized potato starch (PS) were investigated. Rapid viscosity analysis revealed that the gelatinized viscosity parameters of PS decreased after complexing with different phenolic acids. Dynamic rheology results showed that phenolic acids could reduce the values of G′ and G″ of PS-phenolic acid complexes, demonstrating that the addition of phenolic acids weakened the viscoelasticity of starch gel. Fourier-transform infrared spectra and X-ray diffraction results elucidated that phenolic acids primarily reduced the degree of short-range ordered structure of starch through non-covalent interactions. The decrease in thermal stability and the more porous microstructure of the complexes confirmed that phenolic acids could interfere with the gel structure of the starch. The addition of different phenolic acids decreased the rapidly digestible starch (RDS) content and increased the resistant starch (RS) content, with GA exhibiting the best inhibitory capacity on starch in vitro digestibility, which might be associated with the number of hydroxy groups in phenolic acids. These results revealed that phenolic acids could affect the physicochemical characteristics of PS and regulate its digestion and might be a potential choice for producing slow digestibility starch foods.
研究领域:
食品科学
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生物化学
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产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Lingling Sha,Husnain Raza,Chengsheng Jia,Imran Mahmood Khan,Huqing Yang,Gang Chen
Polysaccharide-protein nanocomplexes are considered one of the desired systems to encapsulate bioactive compounds. The study prepared chitosan (CS)/genipin (GP)/zein nanoparticles with chemical cross-linkage for encapsulating and releasing curcumin. Fourier transform infrared spectra demonstrated that cross-linkage between molecules was attributed to electrostatic interactions and the formation of amido bonds and hydrogen bonding. Transmission electron microscopy showed that all prepared nanoparticles showed a spherical morphology. Particularly, cinnamaldehyde screening –NH 2 groups in CS significantly reduced the encapsulation efficiency of nanoparticles, demonstrating the significant role of the –NH 2 group in CS-coated zein nanoparticles. Additionally, the encapsulation efficiency was largely increased to 82.3 % at the ratio of CS/GP/zein ( w /w, 20:1:100), compared with 38.4 % using zein as a single encapsulation for curcumin. In vitro digestion, the addition of GP and CS decreased the release of curcumin from 84.8 % to 57.1 % after the initial digestion of 2 h. The GP/CS/zein particles retained 12 % of curcumin after 6- h of digestion, indicating the improvements in encapsulation efficiency and release properties.
研究领域:
食品科学
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生物材料学
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DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Chunli Lei,Mengna Tao,Lanqing Xu,Le Yue,Xuesong Cao,Bingxu Cheng,Chuanxi Wang,Zhenyu Wang
Application of nanomaterials (NMs) in agriculture poses an ingestion risk to humans and may affect the digestive process. Different fates of NMs with differential charges in the gastrointestinal tract should be considered. In this study, the interaction between three carbon dots (CDs) carried with different functional groups (–NH 2 , –OH, and –COOH) and pepsin was analyzed through an in vitro digestion model. The results showed that CDs significantly reduced pepsin activity. Among them, CDs–NH 2 had the greatest effect, following by CDs–OH, and CDs–COOH. Besides, molecular docking demonstrated the specific binding site of CDs to pepsin, while the most stable binding energy (–8.10 kcal/mol) was formed between CDs–NH 2 and pepsin. Further, CDs formed a nanomaterial–protein crown structure with pepsin. The present study enriches the functional group properties of CDs in the digestion and provides new ideas for the potential human health of NMs.
研究领域:
生物化学
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食品科学
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纳米生物学
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DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE
·
2024
·Vol. 89
·期 6
·3306-3317
·
IF 3.2
Hao-Xiang Gao,Nan Chen,Qiang He,Bi Shi,Wei-Cai Zeng
The increasing concerns about health have led to a growing demand for high-quality fried foods. The potential uses of Ligustrum robustum (Rxob.) Blume, a traditional tea in China, as natural additives to enhance the quality of starchy food during frying was studied. Results indicated that L. robustum polyphenols extract (LREs) could improve the quality of fried starchy food, according to the tests of color, moisture content, oil content, texture property, and volatile flavor. The in vitro digestion results demonstrated that LRE reduced the final glucose content from 11.35 ± 0.17 to 10.80 ± 0.70 mmol/L and increased the phenolic content of fried starch foods from 1.23 ± 0.04 to 3.76 ± 0.14 mg/g. The appearance and polarizing microscopy results showed that LRE promoted large starch bulges on the surface of fried starchy foods. Meanwhile, X-ray diffraction results showed that LRE increased the intensity of characteristic diffraction peak of fried starch with a range of 21.8%–28%, and Fourier transform infrared results showed that LRE reduced the damage to short-range order structure of starch caused by the frying process. In addition, LRE increased the aggregation of starch granules according to the SEM observation and decreased the enthalpy of starch gelatinization based on the differential scanning calorimetry results. The present results suggest that LREs have the potential to be utilized as a natural additive for regulating the quality of fried starchy food in food industries. Practical Application The enhancement of L. robustum polyphenols on the quality of starchy food during frying was found, and its mechanisms were also explored. This work indicated that L. robustum might be used as a novel economic natural additive for producing high-quality fried foods.
研究领域:
食品科学
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植物化学
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产品关联
DOI
PubMed
高影响因子
Current Research in Food Science
·
2024
·
IF 6.2
Qiaoyan Wu,Yang Yang,Yue Xu,Bing Wang,Xiaofei Liu,Yan Wang,Guang Zhang,Xin Bian,Chunmin Ma,Na Zhang
Rice is a food with a high starch content, comprising over 75% of its composition. However, prolonged and excessive consumption of this cereal may lead to elevated blood glucose levels, which can increase the risk of obesity, type 2 diabetes, and cardiovascular disease. Butyric acid (BA), the primary energy source for colonic epithelial cells, exhibits the highest utilization rate among short-chain fatty acids, underscoring its importance for human health. In this study, rice starch butyrate (RSB) samples were synthesized using the aqueous phase process, with broken rice starch (RS) and butyric anhydride serving as the substrate. RSB samples with different degrees of substitution (DS) were produced by modulating the addition amount of butyric anhydride. The crystal structures, morphology of starch granules, pasting properties, thermal stability, and in vitro digestibilities of the RSB were investigated and compared with those of native rice starch. Fourier transform infrared (FTIR) spectroscopy confirmed the successful incorporation of butyryl into the starch molecules. With the increase in DS, the roughness of the RSB material's surface gradually increased, leading to the deterioration of the smooth structure on certain surfaces, which resulted in the appearance of cracks and collapses. Additionally, the crystallinity diminished from 24.77% to 7.41% with increasing DS. Concurrently, in vitro digestive characterisation revealed that the percentage of resistant starch increased from 24.33% to 47.72%. Thus, this study can provide a theoretical basis for the development of novel products of amyl butyrate.
研究领域:
食品科学
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营养学
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生物化学
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产品关联
DOI
PubMed
高影响因子
Innovative Food Science & Emerging Technologies
·
2023
·
IF 6.6
Muhammad Hussain,Yue Sun,Yue Pan,Lu Liu,Xiuxiu Zhang,Qi Wang,Shuang Lin,Abdul Qayum,Kifayat Hussain,Xiaodong Li
Fatty acids content in walnut oil was investigated and compared with human milk, infant formula (IF) and animal milk (AM), then subjected to in-vitro digestion. Walnut oil (80.04 mg/g) and Human milk (73.11 mg/g) were comprised of unsaturated fatty acids , while AM (52.23 mg/g) and IF (40.50 mg/g) were significantly lower in unsaturated fatty acids. Confocal micrographs and particle size showed complete digestion of walnut oil-based infant formula (IFW) than AM and IF. Total fatty acid released during in-vitro digestion in different samples was IFW (2563.26 μmol/g fat), HM (2420.38 μmol/g fat), AM (1863.70 μmol/g), and in IF (3001.20 μmol/g). In IFW and HM, C18:2n6c was the highest single fatty acid released, with 47% and 40%, respectively, which was substantially different from AM and IF. Our research findings might help design an infant formula closer to human milk.
研究领域:
营养学
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食品科学
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儿科
✓ 已验证
DOI
高影响因子
Applied Sciences-Basel
·
2025
·Vol. 15
·期 8
·4203
·
IF 2.5
Ping Yang,Chenhao Qiu,Na Zhang
Applying physical modification methods to raise the resistant starch content is a feasible strategy for developing foods with a low glycemic index (GI) and regulating postprandial hyperglycemia. Here, broken rice starch (C) was modified via ultrasound and quercetin complexation (US-Q). The structure, physicochemical properties, and in vitro digestibility of the US-Q product were subsequently determined. Scanning electron microscopy (SEM) images showed that the modification changed the starch granules’ morphology, forming a more compact and stable structure. Fourier transform infrared (FTIR) spectroscopy images revealed the interaction between the starch and quercetin. An X-ray diffraction (XRD) analysis demonstrated that the crystallinity of the US-Q was lower than that of the C, indicating that the combined modification with ultrasound and quercetin disrupted the long-range ordered structure of the starch and facilitated the formation of a short-range ordered structure from amylose. Size exclusion chromatography (SEC) images showed that both the molecular weight (from 72,080.96 kDa to 85,141.95 kDa) and amylose content (from 15.94% to 26.76%) increased significantly, while the branching degree and average degree of polymerization of amylopectin decreased, suggesting that the ultrasonic treatment processing method had a significant impact on the formation of the quercetin–starch complexes. In terms of in vitro digestion, the resistant starch content of the US-Q was significantly increased from 6.57% to 20.23%, whereas the hydrolysis rate was decreased from 92.6% to 78.35%, indicating that the presence of quercetin reduced the digestibility of the starch complexes by inhibiting the starch-hydrolyzing enzyme activity. Overall, this study improves the understanding of ultrasound and quercetin dual treatment of broken rice starch, providing a theoretical basis for the development of low-GI starch foods for industrial applications.
研究领域:
食品科学
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生物化学
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产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）