In vitro digestions to predict the glycemic index of rice

GLUPOR 12 - 12nd International Meeting of the Portuguese Carbohydrate Chemistry GroupPortuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UID/BIO/04469/2013 unit , and COMPETE 2020 (POCl-01-0145-FEDER-006684) and BioTecNorte operation (NORTE -0 1-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020 - Programa Operacional Regional do Norte . The authors would also like to thank the investement projec t n° 017931 , co-funded by Fundo Europeu de Desenvolvimento Regional (FEDER) through Programa Operacional Competitividade e lntemacionalização (CO MPETE 2020) .info:eu-repo/semantics/publishedVersio

Development of a realistic in vitro digestion model (RGM) coupled UV-VIS-SWNIR fibre optics spectroscopy

Background: The development of realistic gastric models unlocked the possibility of studying important digestion phenomena occurring during the digestion of food (e.g., retropulsion). Understanding the dynamics of food digestion in real-time, without sample manipulation, is still a challenge, but brings a huge potential in providing important insights regarding the dynamic process of food digestion (e.g., real time nutrient release kinetics) This study presents a realistic 3D printed in vitro gastric model coupled with ultraviolet-visibleshort- wave-near-infrared (UV-VIS-SWNIR) spectroscope that can be used for real time quantification of nutrients/bioactive compounds. Methods: The INFOGEST semi-dynamic in vitro protocol was used to simulate the digestion of rice (model food). The spectroscope was calibrated for glucose analysis, and the spectra were pre-processed and both chemometric and machine learning techniques were used for glucose quantification using the correlation coefficient as assessment metric. Results: The machine learning algorithms showed to be more accurate at predicting glucose release during the in vitro gastric digestion. Conclusions: The gastric compartment development techniques provide the opportunity to develop a potential standard dynamic in vitro gastric model. Furthermore, it was possible to accurately measure and quantify glucose release during the in vitro digestion process, in real time, using UV-VIS-SWNIR fibre optics spectroscopic.info:eu-repo/semantics/publishedVersio

Dynamic gastrointestinal system as a tool to evaluate the behaviour of carbohydrates after ingestion: from macro to nano scale

GLUPOR 12 - 12nd International Meeting of the Portuguese Carbohydrate Chemistry GroupIn the recent years, much effort has been dedicated to the development of in vitro gastrointestinal systems that closely mimic the physiological processes occurring during human digestion , i.e ., systems that provide accurate results in short time , serving as a tool for rapid screening of foods or delivery systems with different compositions and structures [1] . Static gastrointestinal systems are extensively used , however , most of the times , their simplified gastrointestinal conditions do not accurately simulate the complex physicochemical and physiological processes that occur within the human gastrointestinal tract. A dynamic gastrointestinal system , composed of stomach, duodenum, jejunum and ileum and that simulates the main events that occur during human digestion has been used by our group to evaluate the behaviour of food structures (from macro to nano scale ) under digestion . This dynamic gastrointestinal system can be used for example to predict the glycemic index of food (e .g ., rice) , predicting the blood glucose response after their ingestion and allowing the se lection of the appropriate diet for people that suffer from glucose intol erance. Also , the knowledge of the behaviour of nanostructures (e .g ., carbohydrate- based nanostructures) as well as the fate of the bioactive compounds encapsulated within them in the gastrointestinal tract is of utmost importance for optimizing the bioactivity of encapsulated compounds and to ensure that these structures are safe for human consumption . In fact, the development of novel delivery systems for food applications through the use of nanotechnology has been extensive ly explored [2] . Although the encapsulation of bioactive compounds in bio-based nanostructures have been reported as promising mean of protecting the valuable bioactive compounds and providing new functiona li ties (e.g. increase of bioavailab ility ), the use of very small particle sizes may alter the biological fate of the ingested materials and bioactive compounds , wh i ch could potentially have adverse effects on human health [3]Foundation for Science and Technology (FCT) for her fellowship (SFRH/BPD/1011811/2014). This work was supported by Portuguese Foundation for Science and Technology (FCT) under the scope of the Project PTDC/AGR-TEC/52151/2014 and of the strategic funding of UID/BIO/044691/2013 unit, and COMPETE 2020 (POCl-01-0145-FEDER-006684) and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020 -Programa Operacional Regional do Norte. The authors would also like to thank the investement project n° 017931, co-funded by Fundo Europeu de Desenvolvimento Regional (FEDER) through Programa Operacional Competitividade e lnternacionalização (COMPETE 2020)info:eu-repo/semantics/publishedVersio

Morphological study of rice starch granules during in vitro digestion

info:eu-repo/semantics/publishedVersio

Influence of the addition of different ingredients on the bioaccessibility of glucose released from rice during dynamic in vitro gastrointestinal digestion

Rice represents a primary source of carbohydrates in human nutrition. Upon its consumption, the released sugars are mostly absorbed, categorising rice as a high glycemic index food. Addition of ingredients is common practice when cooking rice, which may affect rice digestibility and influence nutrients absorption in the gastrointestinal (GI) tract, enabling a controlled glucose release. In this sense, rice formulations were submitted to a dynamic in vitro GI model, constituted by reactors that simulates peristalsis coupled to filtration membranes, to evaluate carbohydrates hydrolysis and bioaccessibility. Addition of quinoa and wholegrains reduced carbohydrates hydrolysis (i.e. 38.5±5.08% and 57.98±1.91%, respectively) and glucose bioaccessibility (i.e. 25.92±5.70% and 42.56±1.39%, respectively) when compared with brown rice (i.e. 63.86±2.96% hydrolysed and 44.33±1.88% absorbed). Addition of vegetables significantly decreased sample chewiness and resulted in superior hydrolysis (71.75±7.44%) and glucose absorption (51.61±6.25%).This study was supported by the Portuguese Foundation for Science and Technology(FCT) under the scope of the strategic funding of UIDB/04469/2020 unit and BioTecNorte operation [NORTE-01-0145-FEDER-000004] funded by the European Regional Development Fund under the scope of Norte2020 – Programa Operacional Regional do Norte.info:eu-repo/semantics/publishedVersio

Unravelling the behavior of nanostructures during digestion and absorption

The food industry is increasingly focused on preventing nutrition-related diseases and improving consumers’ wellbeing. As a result, there is a growing trend towards healthy foods, enriched with bioactive compounds (such as vitamins, probiotics, bioactive peptides and antioxidants) produced through the application of innovative and safe technologies. In this context, the development of novel delivery systems for food applications through the use of nanotechnology has been extensively explored [1]. In fact, the encapsulation of bioactive compounds in bio-based nanostructures have been reported as promising mean of protecting the valuable bioactive compounds and providing new functionalities (e.g. increase of bioavailability). However, the use of very small particle sizes may alter the biological fate of the ingested materials and bioactive compounds, which could potentially have adverse effects on human health [2]. Therefore, the emerging field of nanotechnology offers new challenges to food industry not only by offering novel tools to improve food quality and human health, but also by introducing questions about nanostructures’ behaviour within the human body. The challenges that must be overcome before nanotechnology can be entirely embraced by food industry, includes the optimisation of nanostructures’ formulations to increase stability and bioactive compounds’ bio availability and the risk assessment of their use in food. The understanding of the behaviour of different nano-based delivery systems (e.g. nanoemulsions, nanoparticles) under digestion conditions, assessing their efficiency and safety is therefore of utmost importance to enable its widespread application in the food industry. This evaluation can be challenging, however, there are opportunities to take advantage from the lessons learned from pharmaceutical industry and of the considerable progress in the development of more realistic in vitro models to more accurately predict the behaviour of bio-based nanostructures once ingestedinfo:eu-repo/semantics/publishedVersio

Rice in vitro digestion: application of INFOGEST harmonized protocol for glycemic index determination and starch morphological study

Starch is the main sugar source present in staple foods. Understanding starch hydrolysis during digestion and the resulting glucose release can be important to strategically modulate starch digestion and glucose absorption. In vitro digestion methodologies are fundamental to evaluate starch hydrolysis length and rate, but the lack of uniformity between protocols prevent the comparison of results. In this context, three different Carolino rice varieties (i.e., Carolino whiteCw, Carolino brownCb and Carolino Ariete brownCAb) were submitted to the INFOGEST harmonized in vitro digestion protocol for the evaluation of starch hydrolysis and subsequent glycemic index (GI) determination, and starch granules morphological study. Samples of Carolino rice presented total starch percentages between 64.52 (for Cb) to 71.52% (for Cw) with low amylose content (16.1919.95%, varying in the following order Cb<CabCw). During digestion, between 39.43 (for CAb) to 44.48% (for Cb) of starch was hydrolyzed, classifying samples as medium GI foods (61.7369.17). Starch hydrolysis was accompanied by a decrease of starch granules dimensions. For all samples, area decrease was higher than 59%, perimeter decrease was higher than 37%, feret diameter decrease was higher than 39% and minimum feret diameter decrease was higher than 32%. This work provides new insights to describe, both qualitatively and quantitatively, the fate of rice during digestion, and allowed establishing a comparative basis for the development of rice-based recipes with a lower GI.Daniel A. Madalena acknowledge the Foundation for Science and Technology (FCT) for his fellowship (SFRH/BD/129127/2017). This work was supported by Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UID/BIO/04469/2019 unit and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020 - Programa Operacional Regional do Norte. The authors would also like to thank the investment project n8 017931 – Development of rice products with low glycemic index- co-funded by Fundo Europeu de Desenvolvimento Regional (FEDER) through Programa Operacional Competitividade e Internacionalizac¸a˜o (COMPETE 2020) (POCI-01- 0247-FEDER-017931).info:eu-repo/semantics/publishedVersio

Applying differential dynamic logic to reconfigurable biological networks

Qualitative and quantitative modeling frameworks are widely used for analysis of biological regulatory networks, the former giving a preliminary overview of the system’s global dynamics and the latter pro- viding more detailed solutions. Another approach is to model biological regulatory networks as hybrid systems, i.e., systems which can display both continuous and discrete dynamic behaviors. Actually, the development of synthetic biology has shown that this is a suitable way to think about biological systems, which can often be constructed as networks with discrete controllers, and present hybrid behaviors. In this paper we discuss this approach as a special case of the reconfigurability paradigm, well studied in Computer Science (CS). In CS there are well developed computational tools to reason about hybrid systems. We argue that it is worth applying such tools in a biological context. One interesting tool is differential dynamic logic ( d L ), which has recently been developed by Platzer and applied to many case-studies. In this paper we discuss some simple examples of biological regulatory networks to illustrate how d L can be used as an alternative, or also as a complement to methods already used

Assessing the in vitro digestion of lactoferrin-curcumin nanoparticles using the realistic gastric model

Nanosized delivery systems have been the subject of research and discussion in the scientific community due to their unique properties and functionality. However, studies reporting the behaviour of nanodelivery systems under dynamic in vitro digestion conditions are still very scarce. To address this gap, this study aims to assess the dynamic in vitro gastric digestion of lactoferrin/curcumin nanoparticles in the realistic gastric model (RGM). For this purpose, the INFOGEST standard semi-dynamic digestion protocol was used. The nanosystems were characterized in terms of hydrodynamic size, size distribution, polydispersity index (PdI), and zeta potential using dynamic light scattering (DLS), before and during the digestion process. Confocal laser scanning microscopy (CLSM) was also used to examine particle aggregation. In addition, the release of curcumin was evaluated spectroscopically and the intrinsic fluorescence of lactoferrin was measured throughout the digestion process. The protein hydrolysis was also determined by UV-VIS-SWNIR spectroscopy to estimate, in real-time, the presence of free NH2 groups during gastric digestion. It was possible to observe that lactoferrin/curcumin nanoparticles were destabilized during the dynamic digestion process. It was also possible to conclude that low sample volumes can pose a major challenge in the application of dynamic in vitro digestion models.info:eu-repo/semantics/publishedVersio

In vitro digestion and storage stability of riboflavin-loaded WPI nanostructures towards foods fortification

The consumption of fortified foods incorporating bioactive compounds as a way to promote a healthier lifestyle has gain particular interest in research community and food industry. However, due to their chemical instabilities, bioactive compounds bioavailability can be compromised during post-processing, storage, and digestion. Their encapsulation/association in nanostructures offers a good strategy to enhance bioactive compounds bioavailability. Whey protein isolate (WPI) nanostructures were developed to associate riboflavin (Rb), aiming at its incorporation in foods, and their storage stability and digestion behavior were evaluated. Rb bioaccessibility was determined through spectrofluorimetry by quantifying Rb concentration in the soluble fraction after digestion, that was performed using INFOGEST static in vitro gastrointestinal model. Also, storage stability was evaluated by assessing nanostructures size and polydispersity (PdI) through dynamic light scattering, over 45 days at 4 °C and 25 °C. Rb-loaded WPI nanostructures showed no statistically significant differences in terms of size (ca. 120 nm) and PdI (0.2) during storage period, at both temperatures tested. Rb showed a bioaccessibility of 56 % when associated in WPI nanostructures, enhancing Rb bioaccessibility. These results contribute to improve the knowledge on the use of WPI nanostructures as effective encapsulating systems to augment hydrophilic bioactive compounds bioaccessibility, towards food fortification.info:eu-repo/semantics/publishedVersio