Foods
·
2021
·Vol. 10
·期 8
·1868
·
IF 4.35
Huanhuan Cui,Qihang Liu,David Julian McClements,Bin Li,Shilin Liu,Yan Li
Protein-stabilized emulsions tend to be susceptible to droplet aggregation in the presence of high ionic strengths or when exposed to acidic gastric conditions due to a reduction of the electrostatic repulsion between the protein-coated droplets. Previously, we found that incorporating cinnamaldehyde into the oil phase improved the resistance of whey protein isolate (WPI)-stabilized emulsions against aggregation induced by NaCl, KCl and CaCl2. In the current study, we aimed to establish the impact of cinnamaldehyde on the tolerance of WPI-stabilized emulsions to high salt levels during food processing and to gastric conditions. In the absence of cinnamaldehyde, the addition of high levels of monovalent ions (NaCl and KCl) to WPI-emulsions cause appreciable droplet aggregation, with the particle sizes increasing from 150 nm to 413 nm and 906 nm in the presence of NaCl and KCl, respectively. In contrast, in the presence of 30% cinnamaldehyde in the oil phase, the WPI-emulsions remained stable to aggregation and the particle size of emulsions kept within 200 nm over a wide range of salt concentrations (0–2000 mM). Divalent counter-ions promoted droplet aggregation at lower concentrations (≤20 mM) than monovalent ones, which was attributed to ion-binding and ion-bridging effects, but the salt stability of the WPI emulsions was still improved after cinnamaldehyde addition. The incorporation of cinnamaldehyde into the oil phase also improved the resistance of the WPI-coated oil droplets to aggregation in simulated gastric fluids (pH 3.1–3.3). This study provides a novel way of improving the resistance of whey-protein-stabilized emulsions to aggregation at high ionic strengths or under gastric conditions.Keywords:whey protein;stability;ionic strength;gastric digestion;emulsions
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
·
2020
·
IF 4.192
Jie Zhao,Jihong Wu,Yanni Chen,Mouming Zhao,Weizheng Sun
The model of lipoxygenase-catalyzed linoleic acid (LA) oxidation was selected as representative of a lipid peroxidation system to investigate the effects of oxidative modification on soybean protein isolate (SPI) gel properties and in vitro gastric digestion. Fluorescence recovery after the photobleaching (FRAP) technique was applied to evaluate pepsin diffusion in the gel. The results showed that oxidative modification increased the gel hardness as well as brought about a compact and three-dimensional network structure, which consequently decreased the water mobility as manifest by lowering the relaxation time of T2b and T21 from 0.55 and 3.22 ms for the control to 0.32 and 2.42 ms for 7LA+LOX (addition of 7 mL of LA and LOX), respectively. It was interesting to note that pepsin diffusion was significant correlated (p < 0.05) with T2b and DH (degree of hydrolysis), indicating that water mobility might be a factor related to FITC–pepsin diffusion, which would ultimately influence the gel gastric digestion. Compared with native SPI, moderate oxidation can improve the digestibility of SPI gel by the summed effects of pepsin diffusion limitation, microstructure variation, and hydrolysis degree.
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
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2019
·Vol. 100
·期 4
·1735-1740
·
IF 2.422
Shengnan Liu,Rong Zhang,Liumin Fan,Yunfang Ma,Qisen Xiang
BACKGROUND Oxidation of food lipids occurs in the gastrointestinal tract, resulting in potential adverse health effects. Rosemary extract (RE), as one of the most popular naturally sourced antioxidants, is widely used in the food industry. However, the effect of RE on lipid oxidation during gastrointestinal digestion has not been well investigated. Therefore, this study aimed to evaluate the effect of RE on lipid oxidation of cooked pork during simulated gastric digestion. RESULTS Results showed that RE at 12.5, 25, 50, and 100 mg kg −1 pork effectively decreased the formation of malondialdehyde during simulated gastric digestion of cooked pork. RE also effectively mitigated the decline of fatty acids during the simulated gastric digestion of pork. The total phenolic content in RE was calculated to be 170.67 mg gallic acid equivalent (GAE) g −1 . RE dissolved in distilled water (pH 6.5) or potassium hydrogen phthalate–hydrochloric acid buffer solution (0.2 mol L −1 , pH 3.0) both exhibited strong 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) and 1,1-diphenyl-2-picrylhydrazyl radical-scavenging activities as well as ferric reducing capacity. The inhibitory effects of RE on lipid oxidation of cooked pork during simulated gastric digestion may be attributed to the phenolic compounds with antioxidant properties. CONCLUSION The results lend support to the possible application of rosemary or RE as a rich source of natural antioxidants to inhibit the oxidation of food lipids during gastrointestinal digestion. © 2019 Society of Chemical Industry
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 CHEMISTRY
·
2023
·
IF 8.8
Jie Zhao,Shuaiqian Wang,Diandian Jiang,Chong Chen,Jie Tang,Igor Tomasevic,Weizheng Sun
The stability behaviors of oxidized SPI emulsions under in vitro gastric conditions and the effects of pepsin diffusion on the proteolysis of emulsions were investigated using a static gastric model and the fluorescence recovery after photobleaching method. Results showed that protein oxidation increased the particle size of droplets and decreased the viscoelasticity of the interfacial layer. Compared to the control group (82.81 m 2 /s), the pepsin diffusivity decreased to 68.52 m 2 /s (7LA + LOX group) due to the space hindrance of oil droplets. After gastric digestion, protein hydrolysates were re-absorbed on the oil–water interface and formed a thick layer, thereby decreasing the size of oil droplets and reducing the contents of free amino acids in gastric digesta. The protein oxidation may affect the adsorption of interfacial proteins and alter the distribution of droplets, decreasing pepsin diffusion and ultimately impairing the emulsion gastric digestion. And this should be considered in the design of emulsion as the controllable delivery system.
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
FOOD CHEMISTRY
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2025
·
IF 9.8
Haibo Shi,Ruyi Zhang,Jiabao Zheng,Xianqi Yao,Wei Wang,Igor Tomasevic,Weizheng Sun
The effects of NaCl partially substituted by KCl, MgCl 2 , and KCl/MgCl 2 on the gel characteristics, oral mastication, and in vitro gastric digestion of myofibrillar protein (MP) gel were investigated. The results indicated that partial substitution of NaCl by KCl or MgCl 2 did not cause obvious deterioration of gel properties within 30 % substitution levels. MgCl 2 substitution significantly increased the surface hydrophobicity of MP, and formed homogeneous network structure for effective limitation of moisture loss. The MgCl 2 -substituted gel exhibited relatively lower viscosity and hardness for better swallowing. The high pepsin diffusivity in MgCl 2 -substituted gel (59.57 ± 4.28 μm 2 /s, 30 %-Mg group) improved protein hydrolysis, and produced more shorter peptides due to the loose and relatively uniform structure compared to those of the gels only containing NaCl and partial KCl. Therefore, the changes of textural parameters, microstructure, and water mobility in sodium-reduced gel with different substitution levels could influence the subsequent gastric digestion characteristics.
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
Journal of Functional Foods
·
2019
·
IF 3.197
Jianzhong Zhu,Bin Zhang,Bingxu Wang,Chao Li,Xiong Fu,Qiang Huang
Inhibitory effects (IEs) of flavonoids from Rosa roxburghii and R. sterilis fruits against α-glucosidase were investigated. Crude extract of R. roxburghii fruits ( Rr CE) and R. sterilis fruits ( Rs CE) were extracted with ethanol. The n-butanol extraction of aqueous Rr CE dispersion ( Rr CE - B) showed the greatest inhibition of α-glucosidase. The most abundant three components in Rr CE - B were kaempferol hexose, rutin, and catechin (Cat). The predominant active compounds were characterized as flavonoids by UV–vis spectra. Combination analysis suggested that Rr CE was a favorable choice to combine with acarbose (Aca). After simulated gastric digestion, IEs of flavonoids decreased greatly, especially when sodium nitrite was supplemented in the simulated gastric fluid (SGF). The UV–vis spectra indicated that flavonoids were basically stable in the SGF without sodium nitrite, but were oxidized by the HNO 2 , a natural component in the gastric fluid. The results of this study will help food scientists design special foods for diabetic patients.
研究领域:
药理学
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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
高影响因子
FOOD HYDROCOLLOIDS
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2023
·
IF 10.7
Kai Zhang,Xiaojing Tian,Ruixi Shen,Kaixuan Zhao,Yang Wang,Yafei Zhang,Wenhang Wang
In this study, the reinforcement effects of carboxymethylated cellulose nanofibrils (CNF) with different carboxyl degree of substitution (0, 0.36, 0.72, and 1.24 mmol/g) on microstructure and gastric digestion in vitro of myofibrillar protein (MP) gel were investigated. The results showed that the addition of carboxymethylated CNF formed a dense and homogeneous gel network microstructure, thereby increasing the gel hardness and decreased the water mobility. The reinforcement of carboxymethylated CNF in gel structure was greatly depended on the surface charge, but it tended to strengthen and then weaken. The maximum value of hardness and lowest water mobility (T 21 and T 22 ) were shown in C 0.72 gel, indicating the excessive surface charge would weaken the strengthening effects of particle fillers. Interestingly, the diffusion rate of pepsin was significantly correlated ( p < 0.05) with T 22, dry mass loss, and degree of hydrolysis (DH), suggesting that water mobility might be a factor associated to diffusion of pepsin, thereby affecting the MP gel gastric digestion. Moreover, a negative and significant correlation ( p < 0.05) was observed between gel hardness and gel digestion. To sum up, the gel microstructure was greatly affected by the surface charge of carboxymethylated CNF and denser microstructure could delay the gastric digestibility of MP gel.
研究领域:
食品科学
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生物化学
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DOI
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
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肉类加工
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DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Jiaxin Chang,Yan Zeng,Huangqiao Tao,Dejun Hu,Wei Zhao,Suilou Wang,Chongjiang Cao
Polysaccharide hydrocolloids are widely used in milk protein to improve swallowing safety in dysphagia, but their effects on gastric digestion require critical investigation. This study compared xanthan gum (XG; with excellent rheological properties but potential digestion-impairing effects) and Naematelia aurantialba polysaccharide (NAP; a potential thickening polysaccharide) for their effects on sodium caseinate (SC) and whey protein (WP) digestibility and gastric emptying. The experiments utilized both INFOGEST (static) and DHS-IV (dynamic) digestion models under simulated elderly conditions. Results demonstrated that the addition of XG hinders protein digestion and delays gastric emptying. Specifically, XG reduced free amino groups release by 20.26 ± 0.08 % (SC-XG) and 21.82 ± 0.04 % (WP-XG). The gastric half-emptying time was prolonged by 14.90 ± 1.07 min (SC-XG) and 15.26 ± 1.10 min (WP-XG). In contrast, NAP was found to promote gastric-phase protein digestion. This study provides novel insights for the design of dysphagia-friendly foods for elderly populations.
研究领域:
食品科学
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营养学
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生物技术
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老年医学
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高分子科学
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产品关联
DOI
PubMed
高影响因子
Food Bioscience
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2025
·
IF 5.9
Juncai Leng,Tingyi Zhou,Shiqi Zhang,Chenlu Zhu,Shengqian Lin,Yifei Dong,Li Li,Wei Zhao
The rapid digestion properties of starch can contribute to acute postprandial hyperglycemia, being a key risk factor for vascular complications in diabetic populations. Whey protein isolate (WPI) readily undergoing Maillard reaction (MR) may influence starch digestion and absorption. In this study, glycated WPI was produced via wet-heating-mediated MR with monosaccharides (glucose or fructose), and its effects on starch digestion kinetics and postprandial glycemic response were evaluated. Glycated WPI formed high-molecular-protein aggregates exhibiting increased particle size and enhanced antioxidant capacities. Secondary structural analysis indicated elevated α-helix content and reduced β-sheet content in glycated WPI. Furthermore, the glycated WPI exhibited stable gel-like structure and pseudoplastic fluid behavior. Notably, WPI-fructose conjugates (WPI-F) decreased wheat starch digestion 39.17% during a 4-hour in vitro assay and increased resistance starch content by 46.45%. While intact native and glycated WPI displayed minimal α-amylase inhibitory effect, gastric digesta of glycated WPI (particularly WPI-F) showed significantly ( p < 0.05) α-amylase inhibition through a non-competitive mechanism. In mice models, oral administration of glycated WPI attenuated postprandial glycemia peaks, and the area under blood glucose curve in WPI-F group was significantly ( p < 0.05) lower than that of control and native WPI groups. Unlike bioactive proteins requiring specialized delivery systems for bioaccessibility, glycated WPI derivatives can be orally administered during meals. Gastric hydrolysis of glycated WPI mediates α-amylase inhibition and attenuates postprandial hyperglycemia. These findings position WPI-F as a functional food ingredient with α-amylase inhibitory activity, demonstrating potential for modulating postprandial blood glucose elevation.
研究领域:
食品科学
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生物化学
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营养学
·
糖尿病研究
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功能性食品
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蛋白质化学
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产品关联
DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2021
·
IF 5.279
Ge Ge,Jie Zhao,Jiabao Zheng,Mouming Zhao,Weizheng Sun
This study aimed to investigate the effect of tea polyphenol extract (TPE) on the in vitro gastric digestion of soymilk. Fluorescence recovery after photobleaching was applied to measure pepsin diffusivity in soymilk. The characteristics of soymilk digesta were evaluated by gel electrophoresis, degree of hydrolysis (DH), molecular weight distribution, free amino acid analysis, particle size, antioxidant capacity, and trypsin/chymotrypsin inhibitor activity (TIA/CIA). The binding between soy proteins and tea polyphenols could significantly impair in vitro gastric digestion of soymilk by decreasing pepsin diffusivity from 91.3 to 70.3 μm2/s and DH from 17.13 to 13.93% with 1.2 mg/g TPE addition. Soymilk with 0.6 mg/g TPE addition exhibited low TIA/CIA and a strong antioxidant capacity in gastric digesta, which might be good for the following intestinal digestion. A better understanding of the effect of polyphenol on the digestion of protein-based food may be beneficial to innovation in food manufacturing.
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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DOI
PubMed
高影响因子
JOURNAL OF FOOD BIOCHEMISTRY
·
2021
·Vol. 45
·期 6
·e13746
·
IF 2.72
Mengcong Liu,Xinzhi Liu,Junyun Luo,Tingmei Bai,Hong Chen
To assess the physiological functions of bound phenols in insoluble dietary fiber (IDF) from different Triticeae crops, bound phenols in IDF were extracted from wheat, triticale, barley and quinoa. In addition, model in vitro was established and used in evaluating the release of bound phenols and changes in their physiological functions after simulated digestion. Results showed that bound phenol content in IDF from Triticeae crops before digestion was higher than which during digestion, and its physiological functions were also better ( p < .05). Moreover, barley extracted before digestion, its bound phenolic content in IDF was higher than those in other three Triticeae crops, besides,its bound phenol also showed better antioxidant ability. Before digestion, bound phenols in IDF from triticale showed the best hypoglycemic ability (the inhibition rate of α-glucosidase was 95%; the inhibition rate of α-amylase was 97%). In the simulated digestion model, the bound phenols were mainly released during the intestinal digestion stage, they showed better physiological functions than which released at the gastric digestion stage. The bound phenol content in triticale was higher and its physiological functions was better than those in the other crops. Practical applications The results of this experiment showed that the release of bound phenols measured by chemical extraction (i.e., before digestion) was higher than that by simulated gastrointestinal digestion. Compared with the chemical extraction method, in vitro gastro-intestinal digestion simulates the pH value and enzyme environment of food in the human body gastrointestinal digestion process more effectively. This study can provide reference for selecting Triticeae crops feeding in the future. To be more precise, bound phenol content in the insoluble dietary fiber of barley was the highest before digestion. The bound phenol in the insoluble dietary fiber of triticale had the best hypoglycemic ability. The bound phenolic compounds are mainly released during intestinal digestion, and their physiological functions are better than that in gastric digestion.
研究领域:
营养学
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食品科学
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农业
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植物科学
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产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）