FOOD CHEMISTRY
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2024
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IF 8.5
Xin Cao,Hongjuan Liu,Miao Yang,Kanmin Mao,Xinzheng Wang,Ziyu Chen,Mingqi Ran,Liping Hao
Yeast, identified as a microorganism, boasts a considerable protein content, positioning yeast protein as a highly promising alternative in the quest for sustainable protein sources. The primary aim of this study is to evaluate the protein quality of yeast protein and compare it with animal proteins (whey concentrate/isolate proteins) and plant proteins (soy, wheat, pea proteins). Notably, yeast protein exhibits the highest ratio of indispensable/dispensable amino acids (IAAs/DAAs, 0.91). However, in both in vivo and in vitro digestion experiments, yeast protein demonstrated lower true protein digestibility (TPD) and true ileal digestibility (TID) compared to other proteins. Despite this, the yeast protein's amino acid score (AAS, 1.37 for >3 years), protein digestibility-corrected amino acid score (PDCAAS, 100 % for >3 years), and digestibility-corrected amino acid score (DIAAS, 82.42 % for >3 years) of yeast protein surpassed those of plant proteins, yet remained lower than animal proteins primarily due to its lower digestibility.
研究领域:
营养学
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食品科学
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蛋白质质量评估
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DOI
PubMed
高影响因子
Foods
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2023
·Vol. 12
·期 2
·404
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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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DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2025
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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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DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
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2023
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IF 8.1
An Du,Wei Jia
The metabolic fates of potentially bioactive short-chain peptides (SCPs; amino acid numbers between 2 and 4) in gastrointestinal digestion have received little attention due to their low concentration and broad suppression during high resolution mass spectrometry (HRMS) analysis. A tailored workflow integrating mesoporous magnetic solid phase extraction and a novel ion transmission strategy (data-dependent acquisition combined with both an inclusion list and an exclusion list followed by a data-independent acquisition) was used to profile the composition of SCPs during in vitro simulated digestion (LOQ 0.02 to 0.1 μg L -1 ). A total of 47 dipeptides, 59 tripeptides, and 21 tetrapeptides were identified and quantified from 0.01 to 27.84 mg L -1 (RSD ≤ 9.1%) based on parallel reaction monitoring and an internal standard method. The structural properties of stable SCPs resistant to intestinal digestion were determined by analysis of variance ( p < 0.05), with a Pro residue at the C-terminal or penultimate position, a slightly greater negative charge at pH 7.0, and fewer C-terminal aliphatic and polar amino acids. SCPs' metabolic fates varied during digestion, but the overall trend of content change for either total or individual SCP increased as the digestion proceeded, and they were further assessed by a database-driven bioactivity search, which matched a wide variety of bioactivities with the predominance of dipeptidyl peptidase (DPP) IV and angiotensin-converting enzyme (ACE) inhibitors. This study facilitated the understanding of bioaccessibility of the food-derived SCPs and provided essential guidelines for the properties of conserved structure in vivo .
研究领域:
食品科学
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生物化学
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营养学
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DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2025
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IF 9.8
Kaina Qiao,Xuewei Zhou,Huimin Wu,Lili Zhang,Li Liang,Yuyu Zhang
Based on INFOGEST digestion model and Dynamic Human Stomach-Intestine in vitro (DHSI-IV), the content of free amino acids (FAAs) and peptides in yeast protein (YP) digestion products were analyzed, as well as the molecular weight distribution of digestive products. The transport and absorption of FAAs and peptides from YP static digestive products were studied by Caco-2 cells monolayer model. The highest content of branched-chain amino acids (BCAAs) and essential amino acids (EAAs) were highlighted during YP digestion. The digestibility of YP (97.66 %) was close to that of whey protein isolate (WPI), slightly higher than pea protein (PP), but significantly higher than soy protein isolate (SPI) ( p < 0.05). More FAAs of YP were released in static digestion (755.40 mg/g) than in dynamic digestion (28.34 mg/g). Accordingly, more peptides of YP were released in dynamic digestion (433.76 mg/g) than in static digestion (44.44 mg/g). The intestinal phase released more FAAs and peptides than the gastric phase both static and dynamic digestion for these four proteins. Molecular weight distribution proportion of digestion products with <150 Da of the four proteins exceeded 50 %. After the absorption and transport, the absorption rate of FAAs for YP (92.75 %) was slightly lower than that of WPI. Large molecular weight peptides (>1000 Da) were not easily absorbed, and the highest distribution ratio of molecular weight with <150 Da (mainly FAAs) was detected. These proved that YP is the protein with a good quality, such as high digestive and absorption properties, which could be used as a beneficial supplement and partial replacement of animal and plant protein sources.
研究领域:
食品科学
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营养学
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蛋白质化学
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消化生理学
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产品关联
DOI
PubMed
高影响因子
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