FOOD CHEMISTRY
·
2025
·
IF 9.8
Xinrui Wang,Bei Fan,Yang Li,Yangyang Xiong,Chengxin Fei,Litao Tong,Yatao Huang,Fengzhong Wang
Germination and heat processing can improve the digestibility of soybean protein, so for the elderly and people with gastrointestinal dysfunction, instant soybean powder is an ideal source for protein intake. In this study, the changes in protein and anti-nutritional factors in the instant germinating soybean powders were investigated systematically, and the aged gastrointestinal digestion model analyzed the digestive characteristics of instant germinating soybean powders. The results showed that during processing, particle size, disulfide bond, and β-sheets decreased, free sulfhydryl and α-helix increased. The change resulted in the decrease of proteolysis degree and particle size of gastrointestinal digestive products, and the increase of surface hydrophobic index. At the same time, anti-nutritional factors decreased by about 30 % to 60 %. The above reasons are combined with the protein digestibility of S 72 5.88 % higher than Y 0 . This study proved that instant soybean powder is more conducive to the digestion and absorption of the elderly.
研究领域:
食品科学
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老年医学
·
生物化学
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DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Ruiqi He,Dan Yan,Xiangyue Cao,Fan Zhao,Siyu Chen,Shijie Ding,Haoxi Liu,Guanghong Zhou,Chong Wang
This study investigated the effects of three plant proteases (papain, bromelain, and ficin) on beef tenderness and protein digestion, using a static in vitro digestion simulation model that mimics the gastrointestinal (GI) conditions of adults and the elderly. The results demonstrated that all three proteases improved beef tenderness and texture, with papain exhibiting the most prominent effect, reducing shear force by 43.6 % compared to the phosphate buffered solution (PBS) group. Under the elderly condition, the degree of hydrolysis (DH) was significantly lower. Compared to PBS treatment, beef treated with the three proteases improved age-related digestive decline, with papain performing best in promoting protein digestion. It elevated intestinal DH to 34.52 % in the elderly and 43.87 % in adults, compared with 30.21 % and 39.88 % for bromelain, and 20.04 % and 33.50 % for ficin, respectively. These findings provide theoretical support and practical basis for developing meat products more suitable for elderly consumers.
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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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DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Wenjing Chen,Sha Li,Amgad Albahi,Shuxin Ye,Jing Li,Bin Li
Konjac glucomannan (KGM) can significantly prolong gastrointestinal digestion. However, it is still worth investigating whether the macromolecular crowding (MMC) induced by KGM is correlated with digestion. In this paper, the MMC effect was quantified by fluorescence resonance energy transfer and microrheology, and the digests of starch, protein, and oil were determined. The digestive enzymes were analyzed by enzyme reaction kinetic and fluorescence quenching. The results showed that higher molecular weight (604.85 ∼ 1002.21 kDa) KGM created a larger MMC (>0.8), and influenced the digestion of macronutrients; the digests of starch, protein, and oil all decreased significantly. MMC induced by KGM decreased the Michaelis-Menten constants (K m and V max ) of pancreatic α-amylase (PPA), pepsin (PEP), and pancreatic lipase (PPL). The larger MMC (>0.8) induced by KGM resulted in the decrease of fluorescence quenching constants (K sv ) in PPA and PPL, and the increase of K sv in PEP. Therefore, varying degrees of MMC induced by KGM could play a role in regulating digestion and the inhibitory effect on digestion was more significant in a relatively more crowded environment induced by KGM. This study provides theoretical support for the strategies of nutrient digestion regulation from the perspective of MMC caused by dietary fiber.
研究领域:
食品科学
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酶学
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生物物理学
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DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Dengmei Liu,Yao Xu,Xianming Zeng,Bowen Lv,Miao Zhang,Di Zhao,Chunbao Li
Replacing animal fat with vegetable oil occurred extensively in the meat products, but whether these replacements will affect the nutrition of meat protein was seldom revealed. Effect of substitution of back fat (BF) by vegetable oils or their oleogels in emulsion-type sausage on the digestion process of meat protein was investigated. Replacement of BF with vegetable oils and their oleogels decreased the G'/G" values of meat paste, and oleogels largely weakened the structure of sausages. The substitution significantly reduced the liberation of -NH 2 during the initial gastric and intestinal digestion, and resulted in bigger digests in CLSM images. The reduced gastric digestibility induced by substitution was shown to be related to the reduced stability of gastric digests, which can be attributed to the larger particle size and reduced viscosity of digests. These results highlighted stability of digests as a key point changing the digestion process of meat protein.
研究领域:
食品科学
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营养学
·
肉类加工
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DOI
PubMed
高影响因子
Food & Function
·
2023
·Vol. 14
·期 20
·9324-9336
·
IF 6.1
Hui Yang,Yingying Hou,Yujie Pan,Tingting Zhang,Qi Meng,Jianzhong Han,Weilin Liu,Daofeng Qu
Chewing ability has a strong effect on food digestion. However, little is known about the relationship between the food mastication degree and the subsequent gastric emptying. This study was to explore the effects of individual chewing ability (strong and weak) on the in vivo oral processing characteristics and in vitro dynamic gastrointestinal starch hydrolysis of three types of rice (japonica rice, indica rice and waxy rice). Results showed that the swallowable bolus in the weak chewing group had larger holes and a looser microstructure with more small rice particles, while the strong chewing ones obtained a bolus with higher saliva content (up to 28%) and starch hydrolysis degree (up to 13.55%). Moreover, the gastric retention and starch hydrolysis of the strong chewing ability group were higher in the artificial gastric dynamic system (AGDS). The indica rice particles with the higher degree of fragmentation contacted enzymes easier and hydrolyzed quicker, thus emptying through the stomach faster (81.76%). However, the oral chewing properties of rice mainly influenced the starch digestion in the stomach and the initial stage of the small intestine (∼5 min). This study suggested that the chewing ability and rice variety can influence the bolus properties, which in turn affected the gastric emptying and the degree of starch hydrolysis during digestion.
研究领域:
食品科学
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消化生理学
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DOI
PubMed
高影响因子
CARBOHYDRATE POLYMERS
·
2024
·
IF 10.7
Xianglong Zhou,Tao Huang,Shulin Deng,Hongsheng Liu,Wenwen Yu
In the current study, the effects of extrusion using a haake rheometer with a twin-roll mixer, with and without FA addition, on the structures and in vitro digestibility of starches from different sources were investigated. After extruding for 15 min at 90 °C with a moisture content of 40 %, no matter FA was added or not, lager Ap molecules were preferentially debranched, while Am with longer CL were depolymerized simultaneously, resulting to reduced averaged molecular size of Ap and shortened Am chains. Of all starches, regardless of their botanical backgrounds, although synergic effects were found between extrusion and FA addition on reducing their relative crystallinity and the ordered structures, distinctly different effects on the in vitro digestibility of these starches have also been observed especially regarding the digestion of starch branches with DP > 10 Particularly, the Am chains with DP 10–1000 was remaining undigested when FA was added. This study provides important information concerning how to adjust starch digestibility into a healthy range through altering the starch structures using extrusion technique with the addition of phytochemicals or not.
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
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2021
·
IF 5.279
Xiangxin Li,Yijing Pu,Yan Xu,Jiankang Cao,Weibo Jiang
An in vitro intestinal model was used to evaluate the impact of banana condensed tannins (BCT) on the digestion of lipids (fat and cholesterol). BCT significantly suppressed the digestion of fat and cholesterol by interacting with digestive juice components. The interactions of BCT with a digestive juice mixture and its components (including bile acid, lipase, cholesterol esterase, CaCl2, NaCl, and cholesterol) were analyzed using turbidity, isothermal titration calorimetry, particle size distribution, zeta potential, and molecular docking analyses. The results showed that BCT reduced the digestion of lipids mainly via interaction with lipase, cholesterol esterase, bile acid, and cholesterol. Electrostatic CT–calcium ion complexes might reduce the extent of lipid digestion by decreasing the surface area of the lipid droplets exposed to the enzymes. This research provides valuable insights into the molecular mechanisms of the interaction of BCT with digestive juice components related to lipid digestion that may affect the rate and extent of lipid digestion.
研究领域:
营养学
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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
FOOD CHEMISTRY
·
2023
·
IF 8.8
Qingqing Xu,Weifei Wang,Dongxiao Sun-Waterhouse,Menglei Yan,Qian Zou,Xuan Liu,Dongming Lan,Yonghua Wang
This study aimed to support the pursuit of healthy oils and investigate the relationships between lipid compositions and digestion fates of diacylglycerol (DAG)-rich lipids using an in vitro digestion model. Soybean-, olive-, rapeseed-, camellia-, and linseed-based DAG-rich lipids (termed SD, OD, RD, CD, and LD, respectively) were selected. These lipids exhibited identical lipolysis degrees (92.20–94.36 %) and digestion rates (0.0403–0.0466 s −1 ). The lipid structure (DAG or triacylglycerol) was a more important factor affecting the lipolysis degree than other indices (glycerolipid composition and fatty acid composition). For RD, CD and LD with similar fatty acid compositions, the same fatty acid had different release levels, probably due to their different glycerolipid compositions (causing different distributions of the fatty acid in UU-DAG, USa-DAG and SaSa-DAG; U: unsaturated fatty acids, Sa: saturated fatty acids). This study provides insights into the digestion behaviors of different DAG-rich lipids and supports their food or pharmaceutical applications.
研究领域:
营养学
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食品科学
·
生物化学
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产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2023
·
IF 5.2
Fei Hu,Jin-Yu Li,Peng-Ren Zou,Kiran Thakur,Jian-Guo Zhang,Mohammad Rizwan Khan,Zhao-Jun Wei
Lycium barbarum , a plant of the Solanaceae family with medicinal and food origins, is rich in many bioactive substances. This study examined the effects of Lycium barbarum pulp (LBP) on the gluten structure, starch digestibility, and compound noodle quality. The addition of LBP (typically less than 5%) could improve the performance and structure of gluten proteins. Compared with the control group, when LBP addition was 5%, T p and ΔH increased significantly ( p < 0.05 ), and the stability of gluten protein thermal increased. At this time, LBP also had a certain reduction effect on the surface hydrophobicity (from 0% to 5%), and the concentration of free thiol group increased from 1.93 μmol/g to 4.19 μmol/g. In addition, the LBP addition improved the gluten structure resulting in favorable texture, stretchability, cooking properties, and flavor of noodles. The hardness and recovery significantly increased by about 25.97% and 11% ( p < 0.05 ), and the cooking yield and cooking loss also changed significantly ( p < 0.05 ). More than 5% of an addition was reported to exhibit detrimental effects. The addition of LBP greatly reduced the in vitro starch digestibility and the expected glycemic index ( p < 0.05 ). The scanning electron microscope (SEM) and atomic force microscope (AFM) analysis showed that the bioactive components of LBP can mix with gluten protein, bringing the structure of noodles closer together and intensifying the cross-linking of the gluten structure. Our results indicated that gluten protein and the starch-gluten composite system were overall improved by LBP addition, while the starch digestibility was lowered.
研究领域:
食品科学
·
植物学
·
营养学
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DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Yanchen Liu,Guangqing Mu,Xiaoyan Yang,Xian Cheng,Jingjing Kang,Xuemei Zhu
To advance precision nutrition and optimize feeding strategies for preterm infants, it is essential to further clarify the differences and interrelations in protein composition and digestive behavior between infant formulas (IFs) and human milk (HM). In this study, an integrated approach combining protein compositional analysis, protein digestion profiling, and targeted amino acid metabolomics was employed to systematically investigate these differences from the perspective of “protein composition– in vitro digestion behavior–amino acid release patterns.” Our findings revealed that β-lactoglobulin (4–11 % of total protein in IFs, absent in HM) exhibited pronounced aggregation during digestion, markedly enhancing its resistance to peptic hydrolysis. Caseins, present at higher levels and in more mineralized forms in IFs (37–48 % vs. 9.5–11 % in HM), further impeded enzymatic cleavage. In contrast, HM samples—particularly colostrum without human milk fortifier (HMF)—underwent a more gradual proteolytic process and displayed a more balanced amino acid release profile. Excessive release of certain amino acids (e.g., lysine, histidine, phenylalanine) in specific IFs may induce acute nitrogen metabolic imbalance in preterm infants. Glutamine and glutamic acid emerged as major contributors to the divergent amino acid release patterns between IF and HM, with their reduced liberation potentially linked to calcium soap formation and peptide masking. Additionally, the incorporation of full-strength HMF into HM appeared to obscure arginine-rich cleavage sites, which may partially account for the increased lactoferrin excretion observed in mixed feeding low-weight infants. Enhancing casein phosphopeptide content or aligning protein composition more closely with that of HM in IFs may represent promising strategies to reduce the nutritional outcome disparities between formula-fed and breastfed preterm infants.
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DOI
PubMed
高影响因子
JOURNAL OF FOOD ENGINEERING
·
2025
·
IF 5.8
Jingye Zhu,Yufeng Zhang,Zhuoyang Li,Jianshe Chen,Yong Chen
Starch-protein complexes are regarded as an effective strategy in regulating the digestion behavior of starch. Nevertheless, the anti-digestive mechanisms of soy protein isolate (SPI) on the digestibility of rice starch (RS) remain unclear. This study aimed to investigate how the structural characteristics of RS-SPI complexes influence the adsorption of amylase on the gel surface and the internal mobility of amylase by comprehensively comparing the structural, morphologic, rheological and digestive properties of RS with RS-SPI complexes. Results showed that SPI interacted with RS by non-covalent (ionic bonds, hydrogen bonds, and hydrophobic interactions), and the gelatinization properties of RS were changed significantly by the addition of SPI. Besides, compared to RS, RS-SPI complexes had stranger V-type diffraction intensity, more compact gel network structure, larger particle sizes and weaker affinity with α-amylase, which were closely related to the anti-digestive properties of the complexes. Furthermore, RS-SPI complexes showed lower apparent viscosity and dynamic viscoelasticity than those of RS. With the increase of SPI content, in vitro digestion study confirmed that the content of resistant starch was increased from 3.57 % (RS) to 25.24 % (RS-40 %SPI) and the digestibility was decreased from 98.90 % (RS) to 77.91 % (RS-40 %SPI). Collectively, the present study unveiled the mechanisms of SPI on the digestibility of RS by hindering the binding of amylase to RS, which provided a valuable suggestion on the development of healthy foods with anti-digestive properties.
研究领域:
食品科学
·
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）