Oral and gastrointestinal nutrient bioaccessibility of gluten-free bread is slightly affected by deficient mastication in the elderly

International audienceThis is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain

Digestion du pain: rôle de la phase orale, de la variété de blé et du procédé de panification dans la modulation de la digestion du gluten de pain

International audienc

Consequences of oral deficiencies on intestinal bioaccessibility of nutrients in elderly QuaPA, UNH, and DTA Teams

International audienceFood transformation starts during mastication, which combined with salivation, reduces particle size and form swallowable boluses. In elderly, oral functions are modified by changes in muscular force or saliva production, among others, providing an inadequate food fragmentation potentially impacting on oral and gastrointestinal digestions. This work aimed to evaluate the consequences of oral deficiencies on glucose release and protein digestibility of bread. 1. BACKGROUND This work demonstrates the impact of oral deficiencies on nutrients bioaccessibility and stresses the importance of designing foods for elderly

Oral impairments decrease the nutrient bioaccessibility of bread in the elderly

International audienceIn the elderly, oral functions are modified by changes in muscular force or saliva production among others, resulting in inadequate food fragmentation which potentially impacts on oral and gastrointestinal digestion. The purpose of this work was to evaluate the consequences of oral deficiencies on the starch and protein digestibility of bread. In vitro boluses were prepared with the AM 2 masticator using normal and deficient mastication programming. Normal mastication (NM) and deficient mastication in terms of force (DfM), saliva (DsM), and their combination (DfsM) were performed. Static in vitro digestion, simulating physiological conditions in the elderly, were carried out. Bolus particle size, starch and protein digestibility, Fourier-transform infrared (FTIR) spectroscopy, and microstructure after in vitro oral and gastrointestinal digestion were analysed. More compacted boluses were observed after deficient mastication combined with greater particle sizes. The poorly fragmented boluses obtained with deficient mastication affected the oral digestion of starch, probably due to lower saliva impregnation. Digesta from deficient mastication boluses exhibited lower D-glucose release and degree of protein hydrolysis. FTIR results in the carbohydrates region also revealed weaker initiation of oral digestion of starch in DsM and DfsM boluses. These results on bread demonstrate for the first time how oral deficiencies modify nutrient bioaccessibility and, therefore, stress the importance of designing foods for specific populations such as the elderly

TOWARDS A DIAGNOSIS OF NON-CELIAC GLUTEN SENSITIVITY: the contribution of metabolomics for monitoring metabolites produced by in vitro digestates of bread

International audienceBody fluid metabolomics is a large-scale approach allowing exploring the mechanisms that might underlie specific diseases or sensitivity to processed foods, and identifying associated biomarkers for diagnostics or stratification. Over the past decade, the non-celiac gluten sensitivity (NCGS) is more and more self-diagnosed, which makes the gluten-free diet more frequent, without objective clinical criteria. In fact, because of a lack of clinical indicators, NCGS is poorly understood and challenging to diagnose in contrast to celiac disease. Therefore, finding biomarkers associated with this phenotype is critical for an accurate diagnosis and innovative patient management.To understand the relationship between bread digestion mechanisms and the occurrence of NCGS, a recent approach with in vitro investigation was applied to study the overall digestive process of different breads, combining tools from the oral step thanks to the AM2 masticator apparatus, until the end of digestion thanks to a dynamic digester (DIDGI©) mimicking the physiology of the adult gastrointestinal tract "GIT". One objective in this study was to monitor metabolites produced by in vitro digestates using an untargeted metabolomics approach.In this study, we will outline the methodological strategy taken from preparation of the stomach and intestinal digestates, to acquisition, processing, and annotation of the LC-HRMS data.Interestingly, the first results show fluctuations in certain metabolites identified according to the type of bread digested. This reveals the impact of type of bread on the digestibility and allowed us to emphasize the contribution of metabolomic approach for monitoring the metabolites produced by in vitro digestates