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

In vitro study of cheese digestion: Effect of type of cheese and intestinal conditions on macronutrients digestibility

[EN] Exocrine Pancreatic Insufficiency (EPI) implies maldigestion, being pancreatic enzyme replacement therapy the treatment to enhance digestibility. This study aims at analysing the influence of cheese-related factors and intestinal conditions on macronutrients digestibility. Fresh-cow, fresh-goat, mild and aged cheeses were in vitro digested under different intestinal conditions of pH (6 or 7), bile concentration (1 or 10 mmol/L) and pancreatic enzymes (0-4000 LU/g fat) in order to in vitro mimic the intestinal conditions of a healthy adult and of an individual suffering of EPI. Under intestinal conditions of EN (pH 6, bile 1 mmol/L), lipids of fresh-goat and aged cheeses were more easily digested than those of fresh-cow and mild cheeses. In fact, 2000 LU/g fat of enzymatic dosage was enough to achieve a lipolysis extent of 80 and 100% in aged and fresh-goat cheeses, respectively. In contrast, proteolysis was higher in fresh-cow cheese and ripened (mild or aged) than in fresh-goat one regardless the intestinal conditions. Only in ripened-cheeses, proteolysis significantly increased at dose of enzymes does.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, I.; Heredia Gutiérrez, AB.; Andrés Grau, AM. (2019). In vitro study of cheese digestion: Effect of type of cheese and intestinal conditions on macronutrients digestibility. LWT - Food Science and Technology. 113:1-7. https://doi.org/10.1016/j.lwt.2019.108278S1711

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

Impact of cooking preparation on in vitro digestion of eggs simulating some gastrointestinal alterations in elders

[EN] This study aimed to in vitro assess the impact of the cooking process of eggs (hard-boiled, poached, and omelet) on nutrients digestibility and vitamins A and D3 bioaccessibility under elderly gastrointestinal (GI) conditions. Three elderly digestion models were mimicked: oral (E1); oral and gastric (E2); and oral, gastric, and intestinal (E3), and a healthy adult model (C). Proteolysis extent reduced after digestion of omelet under the E3 model (p < 0.05) (up to 37% of reduction). Thus, hard-boiled and poached were more recommendable to enhance protein digestibility in elders. Altered GI conditions negatively influence neither the absorbable lipid fraction nor the cholesterol stability. Finally, vitamin A bioaccessibility was not affected but D3 slightly decreased with the elderly (E3). Hence, the digestion of nutrients was dependent on the resulting matrix, poached being the greater supplier of protein and lipid end-digestion products. Poached and omelet, however, offer a high net supply of bioaccessible vitamin D3 for elders.This study was performed with financial support by Generalitat Valenciana (AICO/2018/289). Also, E.H.-O. is a beneficiary of a predoctoral grant (no. 306682) from the Mexican National Council of Science and Technology (CONACyT).Hernández-Olivas, E.; Muñoz-Pina, S.; Andrés Grau, AM.; Heredia Gutiérrez, AB. (2021). Impact of cooking preparation on in vitro digestion of eggs simulating some gastrointestinal alterations in elders. Journal of Agricultural and Food Chemistry. 69(15):4402-4411. https://doi.org/10.1021/acs.jafc.0c07418S44024411691

Dietary acrylamide: What happens during digestion

[EN] Acrylamide is a well-known potentially carcinogen compound formed during thermal processing as an intermediate of Maillard reactions. Three objectives were addressed: the impact of gastric digestion on acrylamide content of French Fries, chips, chicken nuggets, onions rings, breakfast cereals, biscuits, crackers, instant coffee and coffee substitute; the acrylamide content evolution during gastrointestinal digestion of French fries and chips; and the effectiveness of blanching and air-frying on acrylamide mitigation after gastrointestinal digestion. A significant increase (p-value < 0.05) in acrylamide content was observed for most of the products after gastric digestion (maximum registered for sweet biscuits, from 30 +/- 8 to 150 +/- 48 mu g/kg). However, at the end of the intestinal stage, acrylamide values were statistically similar (p-value = 0.132) for French fries and lower than the initial values (before digestion) in potato chips (p-value = 0.027). Finally, the low acrylamide content found in blanched and air-fried samples, remained still lower than for deep fried samples even after gastrointestinal digestion. (C) 2017 Elsevier Ltd. All rights reserved.The authors would like to thank the Universitat Politecnica de Valencia for the PhD scholarship given to Mariola Sansano Tomas.Sansano Tomás, M.; Heredia Gutiérrez, AB.; Peinado Pardo, I.; Andrés Grau, AM. (2017). Dietary acrylamide: What happens during digestion. Food Chemistry. 237:58-64. doi:10.1016/j.foodchem.2017.05.104S586423

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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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. 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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. 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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

Impact of elderly gastrointestinal alterations on in vitro digestion of salmon, sardine, sea bass and hake: proteolysis, lipolysis and bioaccessibility of calcium and vitamins

[EN] This study aimed to analyze the effect of elderly gastrointestinal (GI) conditions on proteolysis, lipolysis and calcium and vitamins A and D3 bioaccessibility in salmon, sardine, sea bass and hake. For this purpose, cooked fishes were in vitro subjected to three elderly in vitro digestion models: E1 (oral elderly conditions), E2 (oral and gastric elderly conditions) and E3 (oral, gastric and intestinal elderly conditions)). In parallel, samples were digested under standardized GI conditions of a healthy adult as a control. Proteolysis was highly affected by elderly GI alterations (p < 0.05) (50% of reduction compared to control), being salmon and sea bass proteolysis extent (40 and 33%, respectively) the most affected with an important descend in leucine release. Calcium and vitamins bioaccessibility seemed to be also compromised for elders; however, the extent of the reduction highly depends on the fish type. Finally, these GI disorders did not negatively influence the bioabsorbable lipids of the fishesThe authors gratefully acknowledge the financial support from the Generalitat Valenciana AICO/2018/289. Also, Ever Hernandez-Olivas is recipient of a pre-doctoral grant from CONACYT (MEX/Ref. 306682)Hernández-Olivas, E.; Muñoz-Pina, S.; Andrés Grau, AM.; Heredia Gutiérrez, AB. (2020). Impact of elderly gastrointestinal alterations on in vitro digestion of salmon, sardine, sea bass and hake: proteolysis, lipolysis and bioaccessibility of calcium and vitamins. Food Chemistry. 326:1-9. https://doi.org/10.1016/j.foodchem.2020.127024S1932