Lessons learnt from MyCyFAPP Project: Effect of cystic fibrosis factors and inherent-to-food properties on lipid digestion in foods

[EN] Unveiling mechanisms underpinning nutrient digestion has raised interest in the field of medical sciences for their potential application in clinical treatments. In the case of Cystic Fibrosis (CF), there exists an urgent need for understanding food lipid digestion to establish a criterion to adjust the dose of pancreatic enzyme supplements; patients have to take the supplements to allow digestion, given the associated exocrine pancreatic insufficiency (EPI). The aim of MyCyFAPP Project was to establish an evidence-based method to adjust pancreatic enzyme replacement therapy. To solve this challenge, the still unexplored field of real foods digestion had to be addressed. This review paper provides a description of the static in vitro digestion model that simulated different EPI intestinal conditions to conduct an extensive experimental work with 52 foods. Then, a summary of the data modelling that allowed for establishing a dosing criterion for enzyme supplements is provided. Following, by means of examples, an overview of the main findings related to the new knowledge generated in the field of lipid digestion in real foods is discussed, including the role of the inherent-to-food and the host factors affecting lipolysis. Finally, a discussion about the translation of the generated results in the lab to the clinical treatment of CF concludes with the lessons learnt from conducting this studyAuthors acknowledge the work and effort of the colleagues integrating MyCyFAPP Consortium for bringing knowledge and wisdom to this project. Especially, to those researchers significantly contributing to the field of in vitro digestion studies: Carolina Paz-Yepez, Victoria Fornes-Ferrer, Virginia Larrea, Irene Peinado, and Carmen Ribes-Koninckx. We acknowledge the Horizon 2020 Research and Innovation Framework Programme of the European Union for funding this project.Calvo-Lerma, J.; Asensio-Grau, A.; Heredia Gutiérrez, AB.; Andrés Grau, AM. (2020). Lessons learnt from MyCyFAPP Project: Effect of cystic fibrosis factors and inherent-to-food properties on lipid digestion in foods. Food Research International. 133:1-10. https://doi.org/10.1016/j.foodres.2020.109198S11013

Effect of cooking methods and intestinal conditions on lipolysis, proteolysis and xanthophylls bioaccessibility of eggs

[EN] Digestibility of macro and micronutrients depends on the ingested food as well as on gastrointestinal conditions, being those suboptimal in exocrine pancreatic insufficiency (EPI) patients. Under this scenario, oral enzyme supplementation improves enzymatic hydrolysis of nutrients. In this study, a static in vitro model was used to assess lipids and protein digestibility as well as lutein and zeaxanthin bioaccessibility of eggs cooked differently and submitted to different intestinal conditions. Boiled, poached and omelette eggs were digested under different intestinal conditions of pH (6 or 7), bile concentration (1 or 10 mM) and doses of the enzyme supplement (1000-4000 LU/g fat). Results showed that poaching resulted in higher digestibility of lipids and proteins, compared to boiling or omelette preparations, under gastrointestinal conditions of EPI (pH 6, bile 1 mM). Concerning xanthophylls bioaccessibility, boiling and poaching led to higher bioaccessibility of lutein and zeaxanthin than omelette under EPI conditions.Authors of this paper, on behalf of MyCyFAPP consortium, acknowledge the European Union and the Horizon 2020 Research and Innovation Framework Programme for funding the above-mentioned project under grant agreement number 643806. The authors would like to thank the Conselleria de Educacio i Investigacio de la Generalitat Valenciana for the PhD scholarship given to Andrea Asensio Grau.Asensio-Grau, A.; Peinado Pardo, I.; Heredia Gutiérrez, AB.; Andrés Grau, AM. (2018). Effect of cooking methods and intestinal conditions on lipolysis, proteolysis and xanthophylls bioaccessibility of eggs. Journal of Functional Foods. 46:579-586. https://doi.org/10.1016/j.jff.2018.05.025S5795864

In vitro digestion of salmon: Influence of processing and intestinal conditions on macronutrients digestibility

[EN] Salmon is the main dietary source of omega-3 lipids and contains high-biological value protein. However, processing techniques could affect macronutrient digestibility. Also, altered intestinal conditions, particularly given in pancreatic insufficiency, could threaten digestibility. This study tested both hypotheses by subjecting raw, marinated and microwave-cooked salmon to static in vitro digestion under healthy (pH 7, bile concentration 10 mM) and altered (pH 6, bile 1 or 10 mM) intestinal conditions with different pancreatin concentrations. In the standard conditions, proteolysis was not affected by processing, but lipolysis decreased in marinated (46%) and raw salmon (57%) compared to the cooked matrix (67%). In altered conditions, proteolysis and lipolysis decreased to different extents depending on the treatment. Overall, processing affected proteolysis the most (f-ratio = 5.86), while intestinal conditions were the major determinants of lipolysis (f-ratio = 58.01). This study could set the ground to establish dietary recommendations of salmon for specific population groups.The authors would like to thank the Conselleria de Educacio i Investigacio de la Generalitat Valenciana and also the European Union ("El Fondo Social Europeo (FSE) invierte en tu futuro") for the PhD scholarship given to Andrea Asensio Grau (ACIF/2017/008). This study was developed thanks to the equipment funded with the support from the Generalitat Valenciana IDIFEDER/2018/041 (PO FEDER Comunitat Valenciana 2014-2020).Asensio-Grau, A.; Calvo-Lerma, J.; Heredia Gutiérrez, AB.; Andrés Grau, AM. (2021). In vitro digestion of salmon: Influence of processing and intestinal conditions on macronutrients digestibility. Food Chemistry. 342:1-9. https://doi.org/10.1016/j.foodchem.2020.128387S19342Asensio-Grau, A., Peinado, I., Heredia, A., & Andrés, A. (2018). Effect of cooking methods and intestinal conditions on lipolysis, proteolysis and xanthophylls bioaccessibility of eggs. Journal of Functional Foods, 46, 579-586. doi:10.1016/j.jff.2018.05.025Asensio-Grau, A., Calvo-Lerma, J., Heredia, A., & Andrés, A. (2018). Fat digestibility in meat products: influence of food structure and gastrointestinal conditions. International Journal of Food Sciences and Nutrition, 70(5), 530-539. doi:10.1080/09637486.2018.1542665Asensio-Grau, A., Peinado, I., Heredia, A., & Andrés, A. (2019). In vitro study of cheese digestion: Effect of type of cheese and intestinal conditions on macronutrients digestibility. LWT, 113, 108278. doi:10.1016/j.lwt.2019.108278Bax, M. L., Aubry, L., Ferreira, C., Daudin, J. D., Gatellier, P., Rémond, D., & Santé-Lhoutellier, V. (2012). Cooking temperature is a key determinant of in vitro meat protein digestion rate: Investigation of underlying mechanisms. Journal of Agricultural and Food Chemistry, 60, 2569–2576.Calder, P. C. (2006). n−3 Polyunsaturated fatty acids, inflammation, and inflammatory diseases. The American Journal of Clinical Nutrition, 83(6), 1505S-1519S. doi:10.1093/ajcn/83.6.1505sCalvo-Lerma, J., Fornés-Ferrer, V., Heredia, A., & Andrés, A. (2018). In Vitro Digestion of Lipids in Real Foods: Influence of Lipid Organization Within the Food Matrix and Interactions with Nonlipid Components. Journal of Food Science, 83(10), 2629-2637. doi:10.1111/1750-3841.14343Carrière, F., Rogalska, E., Cudrey, C., Ferrato, F., Laugier, R., & Verger, R. (1997). In vivo and in vitro studies on the stereoselective hydrolysis of tri- and diglycerides by gastric and pancreatic lipases. Bioorganic & Medicinal Chemistry, 5(2), 429-435. doi:10.1016/s0968-0896(96)00251-9Carrière, F., Grandval, P., Renou, C., Palomba, A., Priéri, F., Giallo, J., … Laugier, R. (2005). Quantitative study of digestive enzyme secretion and gastrointestinal lipolysis in chronic pancreatitis. Clinical Gastroenterology and Hepatology, 3(1), 28-38. doi:10.1016/s1542-3565(04)00601-9COHEN, J., BELLINGER, D., CONNOR, W., KRISETHERTON, P., LAWRENCE, R., SAVITZ, D., … GRAY, G. (2005). A Quantitative Risk–Benefit Analysis of Changes in Population Fish Consumption. American Journal of Preventive Medicine, 29(4), 325-325. doi:10.1016/j.amepre.2005.07.003Domínguez–Muñoz, J. E. (2011). Chronic Pancreatitis and Persistent Steatorrhea: What Is the Correct Dose of Enzymes? Clinical Gastroenterology and Hepatology, 9(7), 541-546. doi:10.1016/j.cgh.2011.02.027Estévez, M., Ventanas, S., & Cava, R. (2005). Protein Oxidation in Frankfurters with Increasing Levels of Added Rosemary Essential Oil: Effect on Color and Texture Deterioration. Journal of Food Science, 70(7), c427-c432. doi:10.1111/j.1365-2621.2005.tb11464.xFarmer, L. J., McConnell, J. M., & Kilpatrick, D. J. (2000). Sensory characteristics of farmed and wild Atlantic salmon. 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The role of plant cell wall encapsulation and porosity in regulating lipolysis during the digestion of almond seeds. Food & Function, 7(1), 69-78. doi:10.1039/c5fo00758eGuo, Q., Ye, A., Bellissimo, N., Singh, H., & Rousseau, D. (2017). Modulating fat digestion through food structure design. Progress in Lipid Research, 68, 109-118. doi:10.1016/j.plipres.2017.10.001Hao, Z., Dong, H., Li, Z., & Lin, H. (2016). Analysis of physicochemical properties during the processing of Yiluxian, a traditional chinese low-salt fish product. International Journal of Food Science & Technology, 51(10), 2185-2192. doi:10.1111/ijfs.13171Hosomi, R., Yoshida, M., & Fukunaga, K. (2012). Seafood Consumption and Components for Health. Global Journal of Health Science, 4(3). doi:10.5539/gjhs.v4n3p72Humbert, L., Rainteau, D., Tuvignon, N., Wolf, C., Seksik, P., Laugier, R., & Carrière, F. (2018). Postprandial bile acid levels in intestine and plasma reveal altered biliary circulation in chronic pancreatitis patients. Journal of Lipid Research, 59(11), 2202-2213. doi:10.1194/jlr.m084830Hunter, J. E. (2001). Studies on effects of dietary fatty acids as related to their position on triglycerides. Lipids, 36(7), 655-668. doi:10.1007/s11745-001-0770-0LARRAZÁBAL-FUENTES, M. J., ESCRICHE-ROBERTO, I., & CAMACHO-VIDAL, M. D. M. (2009). USE OF IMMERSION AND VACUUM IMPREGNATION IN MARINATED SALMON (SALMO SALAR) PRODUCTION. Journal of Food Processing and Preservation, 33(5), 635-650. doi:10.1111/j.1745-4549.2008.00278.xLarsen, D., Quek, S. Y., & Eyres, L. (2010). Effect of cooking method on the fatty acid profile of New Zealand King Salmon (Oncorhynchus tshawytscha). Food Chemistry, 119(2), 785-790. doi:10.1016/j.foodchem.2009.07.037Lamothe, S., Azimy, N., Bazinet, L., Couillard, C., & Britten, M. (2014). Interaction of green tea polyphenols with dairy matrices in a simulated gastrointestinal environment. Food Funct., 5(10), 2621-2631. doi:10.1039/c4fo00203bLaub-Ekgreen, M. H., Martinez-Lopez, B., Frosch, S., & Jessen, F. (2018). The influence of processing conditions on the weight change of single herring (Clupea herengus) fillets during marinating. Food Research International, 108, 331-338. doi:10.1016/j.foodres.2018.03.055Li, L., & Somerset, S. (2014). Digestive system dysfunction in cystic fibrosis: Challenges for nutrition therapy. Digestive and Liver Disease, 46(10), 865-874. doi:10.1016/j.dld.2014.06.011Louis, P., Hold, G. L., & Flint, H. J. (2014). The gut microbiota, bacterial metabolites and colorectal cancer. Nature Reviews Microbiology, 12(10), 661-672. doi:10.1038/nrmicro3344Mackie, A., & Macierzanka, A. (2010). Colloidal aspects of protein digestion. Current Opinion in Colloid & Interface Science, 15(1-2), 102-108. doi:10.1016/j.cocis.2009.11.005Maldonado-Valderrama, J., Wilde, P., Macierzanka, A., & Mackie, A. (2011). The role of bile salts in digestion. Advances in Colloid and Interface Science, 165(1), 36-46. doi:10.1016/j.cis.2010.12.002Minekus, M., Alminger, M., Alvito, P., Ballance, S., Bohn, T. O. R. S. T. E. N., Bourlieu, C., & Dufour, C. (2014). A standardised static in vitro digestion method suitable for food–an international consensus.Food & Function,5(6), 1113–1124.Motilva, M.-J., & Toldr�, F. (1993). Effect of curing agents and water activity on pork muscle and adipose subcutaneous tissue lipolytic activity. Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung, 196(3), 228-232. doi:10.1007/bf01202737Nieva-Echevarría, B., Goicoechea, E., Manzanos, M. J., & Guillén, M. D. (2015). Usefulness of 1H NMR in assessing the extent of lipid digestion. Food Chemistry, 179, 182-190. doi:10.1016/j.foodchem.2015.01.104Nieva-Echevarría, B., Goicoechea, E., Manzanos, M. J., & Guillén, M. D. (2014). A method based on 1H NMR spectral data useful to evaluate the hydrolysis level in complex lipid mixtures. Food Research International, 66, 379-387. doi:10.1016/j.foodres.2014.09.031Promeyrat, A., Gatellier, P., Lebret, B., Kajak-Siemaszko, K., Aubry, L., & Santé-Lhoutellier, V. (2010). Evaluation of protein aggregation in cooked meat. Food Chemistry, 121(2), 412-417. doi:10.1016/j.foodchem.2009.12.057Sarkar, A., Ye, A., & Singh, H. (2016). On the role of bile salts in the digestion of emulsified lipids. Food Hydrocolloids, 60, 77-84. doi:10.1016/j.foodhyd.2016.03.018Simopoulos, A. (2016). An Increase in the Omega-6/Omega-3 Fatty Acid Ratio Increases the Risk for Obesity. Nutrients, 8(3), 128. doi:10.3390/nu8030128Spyros, A., Philippidis, A., & Dais, P. (2003). 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Fat digestibility in meat products: influence of food structure and gastrointestinal conditions

[EN] Digestibility of macronutrients depends on the food matrix structure as well as on gastrointestinal conditions, especially in patients with exocrine pancreatic insufficiency. In this situation, an oral enzyme supplementation that promotes nutrient hydrolysis is needed. In this context, in the present study, a static in vitro digestion model was used to assess the lipid digestibility of different meat products (processed and fresh), different intestinal conditions of pH (6 or 7), bile concentration (1 or 10 mM) and doses of the enzyme supplement (1000¿4000 lipase units/g fat). Results showed that processed (unstructured) meats had better matrix degradation during digestion and reached higher values of lipolysis extents (total free fatty acids/g fat) than the natural meat matrices with a statistically significant association (p < .001). Regarding the intestinal medium, pH of 7 and bile concentration of 10 mM contribute to higher matrix degradation and thus, to a higher lipolysis (p < .001).Authors of this article acknowledge the European Union and the Horizon 2020 Research and Innovation Framework Programme (PHC-26-2014 call Self-management of health and disease: citizen engagement and mHealth) for fully funding this research in the context of MyCyFAPP Project, under grant agreement number 643806.Asensio-Grau, A.; Calvo-Lerma, J.; Heredia Gutiérrez, AB.; Andrés Grau, AM. (2018). Fat digestibility in meat products: influence of food structure and gastrointestinal conditions. International Journal of Food Sciences and Nutrition. 8. https://doi.org/10.1080/09637486.2018.1542665S

Screening the impact of food co-digestion on lipolysis under sub-optimal intestinal conditions

[EN] The scarce literature about the effect of meal-factors have on lipids digestibility encouraged the present study, in which olive oil was co-digested with naturally fat-free matrices that were rich in carbohydrate (potato and bread) or protein (degreased fresh cheese, hake and turkey) in single, binary and ternary combinations. Digestion was simulated in vitro, and the effect of co-digestion on the release of free fatty acid (FFA) from oil lipolysis were measured by gas chromatography-mass spectrometry. Regarding total FFA release, higher values were found in carbohydrate-rich systems, especially in potato, than in those with protein matrices. Thus, when co-digesting a carbohydrate matrix in addition to one or two protein matrices, lipolysis was reduced. This finding was explained by the carbohydrate and protein ratio of the resulting combinations, as the release of FFA increased with the carbohydrate/protein ratio (R-2 = 0.87, p < 0.001 in potato; R-2 = 0.81, p = 0.04 in bread systems). This study supposes the first approach towards characterisation of lipid digestion regarding food matrix nutritional composition.Authors of this paper acknowledge the European Union and the Horizon 2020 Research and Innovation Framework Programme (PHC-26-2014 call Self-management of health and disease: citizen engagement and mHealth) for fully funding this research under grant agreement number 643806.Calvo-Lerma, J.; Asensio-Grau, A.; Heredia Gutiérrez, AB.; Andrés Grau, AM. (2020). Screening the impact of food co-digestion on lipolysis under sub-optimal intestinal conditions. LWT - Food Science & Technology (Online). 118:1-6. https://doi.org/10.1016/j.lwt.2019.108792S16118Asensio-Grau, A., Peinado, I., Heredia, A., & Andrés, A. (2018). Effect of cooking methods and intestinal conditions on lipolysis, proteolysis and xanthophylls bioaccessibility of eggs. Journal of Functional Foods, 46, 579-586. doi:10.1016/j.jff.2018.05.025Asensio-Grau, A., Peinado, I., Heredia, A., & Andrés, A. (2019). In vitro study of cheese digestion: Effect of type of cheese and intestinal conditions on macronutrients digestibility. LWT, 113, 108278. doi:10.1016/j.lwt.2019.108278Bedford, M. R., & Classen, H. L. (1992). Reduction of Intestinal Viscosity through Manipulation of Dietary Rye and Pentosanase Concentration is Effected through Changes in the Carbohydrate Composition of the Intestinal Aqueous Phase and Results in Improved Growth Rate and Food Conversion Efficiency of Broiler Chicks. The Journal of Nutrition, 122(3), 560-569. doi:10.1093/jn/122.3.560Bellesi, F. A., Pizones Ruiz-Henestrosa, V. M., & Pilosof, A. M. R. (2014). Behavior of protein interfacial films upon bile salts addition. Food Hydrocolloids, 36, 115-122. doi:10.1016/j.foodhyd.2013.09.010Borges, T. H., Pereira, J. A., Cabrera-Vique, C., Lara, L., Oliveira, A. F., & Seiquer, I. (2017). Characterization of Arbequina virgin olive oils produced in different regions of Brazil and Spain: Physicochemical properties, oxidative stability and fatty acid profile. Food Chemistry, 215, 454-462. doi:10.1016/j.foodchem.2016.07.162Brockerhoff, H., & Yurkowski, M. (1966). Stereospecific analyses of several vegetable fats. Journal of Lipid Research, 7(1), 62-64. doi:10.1016/s0022-2275(20)39585-7Calvo-Lerma, J., Fornés-Ferrer, V., Peinado, I., Heredia, A., Ribes-Koninckx, C., & Andrés, A. (2019). A first approach for an evidence-based in vitro digestion method to adjust pancreatic enzyme replacement therapy in cystic fibrosis. PLOS ONE, 14(2), e0212459. doi:10.1371/journal.pone.0212459Capuano, E., Oliviero, T., Fogliano, V., & Pellegrini, N. (2018). Role of the food matrix and digestion on calculation of the actual energy content of food. Nutrition Reviews, 76(4), 274-289. doi:10.1093/nutrit/nux072Carrière, F., Renou, C., Lopez, V., de Caro, J., Ferrato, F., Lengsfeld, H., … Verger, R. (2000). The specific activities of human digestive lipases measured from the in vivo and in vitro lipolysis of test meals. Gastroenterology, 119(4), 949-960. doi:10.1053/gast.2000.18140De Souza, R. J., Mente, A., Maroleanu, A., Cozma, A. I., Ha, V., Kishibe, T., … Anand, S. S. (2015). Intake of saturated and trans unsaturated fatty acids and risk of all cause mortality, cardiovascular disease, and type 2 diabetes: systematic review and meta-analysis of observational studies. BMJ, h3978. doi:10.1136/bmj.h3978Gelfond, D., Ma, C., Semler, J., & Borowitz, D. (2012). Intestinal pH and Gastrointestinal Transit Profiles in Cystic Fibrosis Patients Measured by Wireless Motility Capsule. Digestive Diseases and Sciences, 58(8), 2275-2281. doi:10.1007/s10620-012-2209-1Golding, M., & Wooster, T. J. (2010). The influence of emulsion structure and stability on lipid digestion. Current Opinion in Colloid & Interface Science, 15(1-2), 90-101. doi:10.1016/j.cocis.2009.11.006Guo, Q., Ye, A., Bellissimo, N., Singh, H., & Rousseau, D. (2017). Modulating fat digestion through food structure design. Progress in Lipid Research, 68, 109-118. doi:10.1016/j.plipres.2017.10.001Humbert, L., Rainteau, D., Tuvignon, N., Wolf, C., Seksik, P., Laugier, R., & Carrière, F. (2018). Postprandial bile acid levels in intestine and plasma reveal altered biliary circulation in chronic pancreatitis patients. Journal of Lipid Research, 59(11), 2202-2213. doi:10.1194/jlr.m084830Hunter, J. E. (2001). Studies on effects of dietary fatty acids as related to their position on triglycerides. Lipids, 36(7), 655-668. doi:10.1007/s11745-001-0770-0Jenkins, D. J., Thorne, M. J., Wolever, T. M., Jenkins, A. L., Rao, A. V., & Thompson, L. U. (1987). The effect of starch-protein interaction in wheat on the glycemic response and rate of in vitro digestion. The American Journal of Clinical Nutrition, 45(5), 946-951. doi:10.1093/ajcn/45.5.946Kong, F., Tang, J., Lin, M., & Rasco, B. (2008). Thermal effects on chicken and salmon muscles: Tenderness, cook loss, area shrinkage, collagen solubility and microstructure. LWT - Food Science and Technology, 41(7), 1210-1222. doi:10.1016/j.lwt.2007.07.020Kristensen, M., & Jensen, M. G. (2011). Dietary fibres in the regulation of appetite and food intake. Importance of viscosity. Appetite, 56(1), 65-70. doi:10.1016/j.appet.2010.11.147Li, Y., & McClements, D. J. (2010). New Mathematical Model for Interpreting pH-Stat Digestion Profiles: Impact of Lipid Droplet Characteristics on in Vitro Digestibility. Journal of Agricultural and Food Chemistry, 58(13), 8085-8092. doi:10.1021/jf101325mMinekus, M., Alminger, M., Alvito, P., Ballance, S., Bohn, T., Bourlieu, C., … Brodkorb, A. (2014). A standardised staticin vitrodigestion method suitable for food – an international consensus. Food Funct., 5(6), 1113-1124. doi:10.1039/c3fo60702jOzturk, B., Argin, S., Ozilgen, M., & McClements, D. J. (2015). Nanoemulsion delivery systems for oil-soluble vitamins: Influence of carrier oil type on lipid digestion and vitamin D3 bioaccessibility. Food Chemistry, 187, 499-506. doi:10.1016/j.foodchem.2015.04.065Paz-Yépez, C., Peinado, I., Heredia, A., & Andrés, A. (2019). Influence of particle size and intestinal conditions on in vitro lipid and protein digestibility of walnuts and peanuts. Food Research International, 119, 951-959. doi:10.1016/j.foodres.2018.11.014Pilosof, A. M. R. (2017). Potential impact of interfacial composition of proteins and polysaccharides stabilized emulsions on the modulation of lipolysis. The role of bile salts. Food Hydrocolloids, 68, 178-185. doi:10.1016/j.foodhyd.2016.08.030Sasaki, T., & Kohyama, K. (2012). Influence of non-starch polysaccharides on the in vitro digestibility and viscosity of starch suspensions. Food Chemistry, 133(4), 1420-1426. doi:10.1016/j.foodchem.2012.02.029Sikkens, E. C. M., Cahen, D. L., Kuipers, E. J., & Bruno, M. J. (2010). Pancreatic enzyme replacement therapy in chronic pancreatitis. Best Practice & Research Clinical Gastroenterology, 24(3), 337-347. doi:10.1016/j.bpg.2010.03.006Small, D. M. (1991). The Effects of Glyceride Structure on Absorption and Metabolism. Annual Review of Nutrition, 11(1), 413-434. doi:10.1146/annurev.nu.11.070191.002213Turck, D., Braegger, C. P., Colombo, C., Declercq, D., Morton, A., Pancheva, R., … Wilschanski, M. (2016). ESPEN-ESPGHAN-ECFS guidelines on nutrition care for infants, children, and adults with cystic fibrosis. Clinical Nutrition, 35(3), 557-577. doi:10.1016/j.clnu.2016.03.004Yaich, H., Garna, H., Besbes, S., Paquot, M., Blecker, C., & Attia, H. (2011). Chemical composition and functional properties of Ulva lactucaUlva lactuca seaweed collected in Tunisia. Food Chemistry, 128(4), 895–901. https://doi.org/10.1016/j.foodchem. 2011.03.114.Ye, Z., Cao, C., Liu, Y., Cao, P., & Li, Q. (2018). Digestion fates of different edible oils vary with their composition specificities and interactions with bile salts. Food Research International, 111, 281-290. doi:10.1016/j.foodres.2018.05.04

Impact of processing and intestinal conditions on in vitro digestion of Chia (Salvia hispanica) seeds and derivatives

[EN] Chia seeds present with an excellent nutrient profile, including polyunsaturated fat, protein, fibre and bioactive compounds, which make them a potential food or ingredient to bring beneficial health effects. However, their tough structure could mean that these seeds remain hardly disrupted during digestion, thus preventing the release and digestibility of nutrients. In the present study, different chia products (seeds, whole flour, partially defatted flour and sprouts) were assessed in terms of proteolysis, lipolysis, calcium and polyphenols bioaccessibility and antioxidant activity. In vitro digestions were performed supporting standard intestinal (pH 7, bile salts concentration 10 mM) and altered (pH 6, bile salts concentration 1 mM) conditions. The altered conditions significantly reduced lipolysis, but not proteolysis. Regarding the food matrix, compared to the chia seeds, whole and partially defatted flour increased the hydrolysis of lipids and protein, relating to reduced particle size. Sprouting had an enhancing effect on proteolysis but prevented lipolysis. Calcium bioaccessibility dropped in all the samples in the two intestinal conditions. The digestion process led to increased polyphenols bioaccessibility in all the structures, but reduced antioxidant activity except in the milled structures. In conclusion, milling should be applied to chia seeds prior to consumption in cases where enhancing the potential uptake of macro and micronutrients is targeted, and sprouting is suitable to enhance protein digestibility and reduce lipolysis.This research was funded by Conselleria de Educacio i Investigacio de la Generalitat Valenciana, by the post-doctoral grant given to Joaquim Calvo-Lerma (Grant number APOSTD 2019-102).Calvo-Lerma, J.; Paz-Yépez, C.; Asensio-Grau, A.; Heredia Gutiérrez, AB.; Andrés Grau, AM. (2020). Impact of processing and intestinal conditions on in vitro digestion of Chia (Salvia hispanica) seeds and derivatives. Foods. 9(3):1-13. https://doi.org/10.3390/foods9030290S11393Capitani, M. I., Spotorno, V., Nolasco, S. M., & Tomás, M. C. (2012). Physicochemical and functional characterization of by-products from chia (Salvia hispanica L.) seeds of Argentina. LWT - Food Science and Technology, 45(1), 94-102. doi:10.1016/j.lwt.2011.07.012Zettel, V., & Hitzmann, B. 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Lipids digestibility and polyphenols release under in vitro digestion of dark, milk and white chocolate

[EN] This study evaluated the influence of intestinal conditions on lipolysis and polyphenols release and bioaccessibility in dark, milk and white chocolates. Chocolates were in vitro digested under different intestinal conditions of pH (6 and 7), bile concentration (1 and 10 mM) and pancreatic concentrations (1000-3000 LU/g Fat). The lipolysis varied from 300 to 500 mg FFA/g fat in dark chocolate and ranged between 600 and 1000 mg FFA/g fat in both, milk and white. Polyphenols release in dark chocolate (upto 12 mg GA/g), seems to be related to the absence of dairy compounds. Finally, no effect of intestinal pH or biliary concentration was found on the lipolysis in digested dark and milk chocolates. The oral pancreatic supplementation, however, was crucial to lipolysis and polyphenols release in all chocolates, even if no differences were found on these parameters from 2000 LU/g fat.Authors of this paper, on behalf of MyCyFAPP consortium, acknowledge the European Union and the Horizon 2020 Research and Innovation Framework Programme for funding the above-mentioned project under grant agreement number 643806. The authors would like to thank the Secretaria de Educacion Superior, Ciencia, Tecnologia e Innovacion (Ecuador) for the PhD scholarship given to Carolina Alicia Paz Yepez.Paz-Yépez, C.; Peinado, I.; Heredia Gutiérrez, AB.; Andrés Grau, AM. (2019). Lipids digestibility and polyphenols release under in vitro digestion of dark, milk and white chocolate. Journal of Functional Foods. 52:196-203. https://doi.org/10.1016/j.jff.2018.10.028S1962035

Influence of drying method and extraction variables on the antioxidant properties of persimmon leaves

[EN] The presence of antioxidant compounds and therefore the antioxidant capacity of persimmon leaves and their extracts have been reported by many authors. Furthermore, it is known that both the method of drying and the temperature at which this process takes place substantially affect the properties of the final product. However, there are no studies in the literature that examine how drying variables can affect the quality of persimmon leaves, especially as refers to preservation of their antioxidant properties. Therefore, the aim of this paper was to compare some antioxidant properties of aqueous extracts of persimmon leaves obtained under different drying methods (shade drying, hot air drying at 100 and 180 °C, and freeze drying) and infusion conditions (70, 80 and 90 °C for 1, 3, 5, 60 and 1440 min). The results in terms of total phenol content, flavonoids and antioxidant capacity indicated that air drying at 100 °C would be the optimal process for the stabilization of persimmon leaves, and their subsequent use in brewed beverages. Likewise, the best conditions of aqueous extraction in order to maximize the extractability of antioxidant compounds corresponded to 90 °C for 60 min. A short experiment performed in this study confirmed that small persimmon leaves (axial axis: 9±1 (cm); equatorial axis: 7.0±0.9 (cm)) had around 9% more flavonoids, and 7% more total phenolic content and antioxidant capacity than the large ones (axial axis: 17±2 (cm); equatorial axis: 10±1 (cm)).The authors acknowledge the support of the Universtitat Politecnica de Valencia and certify that there is no conflict of interest with any financial organization regarding the material discussed in the manuscript.Martínez Las Heras, R.; Heredia Gutiérrez, AB.; Castelló Gómez, ML.; Andrés Grau, AM. (2014). Influence of drying method and extraction variables on the antioxidant properties of persimmon leaves. Food Bioscience. 6:1-8. doi:10.1016/j.fbio.2014.01.002S18