Bioaccessibility Of Nutrients Research Articles

An in vitro and in vivo approach to characterize digesta from pigs fed different forms of pea flour.

In vitro models of digestion are useful tools to explore the behavior of dietary fiber sources in gastrointestinal conditions. To evaluate the validity of our digestion model, digesta obtained in vivo and in vitro were characterized and the impact of cell wall integrity on protein bioaccessibility and digestibility evaluated. Six cannulated barrows [Pietrain × (Large White × Landrace)] were included in a 2 × 2 Latin square design where they were fed two diets identical in chemical composition but differing in nutrient bioaccessibility. Pea was given either as flour (R1, most proteins encapsulated by intact cell walls) or reconstituted flour (R2, mixture of proteins and purified, broken cell walls). Digesta were collected at the duodenal and ileal cannulas at regular interval and after slaughtering, following ingestion of either R1 or R2. The two diets were also digested in vitro using a static gastrointestinal model. The original pea ingredients as well as the digesta collected in vivo and in vitro were characterized (i.e., particle size measurement, microscopy observations and gel electrophoresis) and then compared with each other. The degradation of the pea ingredients differed greatly between the two forms of flour, where particles filled with nutrients were recovered at the latest stage of R1 intestinal digestion as observed with the particle size distribution and the microscopy images. These results were consistent with the in vivo and in vitro digestibility analysis that showed lower protein hydrolysis for R1 than that for R2 (about 19% difference in protein digestion regardless of the method). Overall, great similarities were found between the digesta collected in vivo and in vitro, especially regarding the particle size measurements. To summarize, a substantial proportion of the proteins contained in R1 was retained within the pea cells following gastrointestinal digestion. These encapsulated proteins reduced the amount of amino acids and small peptides available for absorption. This mechanism will have consequences on postprandial metabolism of amino acids and bacterial population based on the delivery form of the dietary fiber.

Mopane worm value chain in Zimbabwe: Evidence on knowledge, practices, and processes in Gwanda District.

Consumption of edible insects is a potential solution to the growing need for protein. However, the wild harvested edible insects' value chain faces several challenges including limited knowledge on indigenous practices in the harvesting and processing and lack of information on roles of the different actors in the chain. A case study of Gonimbrasia belina, colloquially referred to as the 'mopane worm', was conducted to understand and identify determinants of participation in the value chain of the edible caterpillar. A cross sectional study was conducted in Gwanda (a rural district in Zimbabwe) to (a) understand the indigenous knowledge on harvesting and processing methods, (b) explore value addition and the traditional beliefs surrounding the utilisation of the mopane worm. Results showed that consumers (81.7%), and harvesters (76.6%) were the main actors in the mopane worm value chain. Using the Ordinary Least Squares (OLS) model, the following were shown to be determinants of participation in the mopane worm value chain: (a) gender (b) household size (c) marital status (d) religion and (e) household assets. Two primary processing methods of harvested mopane worm were distinguished i.e., boiling and roasting on ambers. Results showed lack of diversity in mopane worm-based products. Current culturally acceptable processing techniques need improvement and standardization to support sustainable mopane worm processing while optimising nutrient bio-accessibility.

The impact of almonds and almond processing on gastrointestinal physiology, luminal microbiology, and gastrointestinal symptoms: a randomized controlled trial and mastication study

Almonds contain lipid, fiber, and polyphenols and possess physicochemical properties that affect nutrient bioaccessibility, which are hypothesized to affect gut physiology and microbiota. To investigate the impact of whole almonds and ground almonds (almond flour) on fecal bifidobacteria (primary outcome), gut microbiota composition, and gut transit time. Healthy adults (n=87) participated in a parallel, 3-arm randomized controlled trial. Participants received whole almonds (56g/d), ground almonds (56g/d), or an isocaloric control in place of habitual snacks for 4 wk. Gut microbiota composition and diversity (16S rRNA gene sequencing), SCFAs (GC), volatile organic compounds (GC-MS), gut transit time (wireless motility capsule), stool output and gut symptoms (7-d diary) were measured at baseline and endpoint. The impact of almond form on particle size distribution (PSD) and predicted lipid release was measured (n=31). Modified intention-to-treat analysis was performed on 79 participants. There were no significant differences in mean±SD abundance of fecal bifidobacteria after consumption of whole almonds (8.7%±7.7%), ground almonds (7.8%±6.9%), or control (13.0%±10.2%; q=0.613). Consumption of almonds (whole and ground pooled) resulted in higher mean±SD butyrate (24.1±15.0 μmol/g) than control (18.2±9.1 μmol/g; P=0.046). There was no effect of almonds on gut microbiota at the phylum level or diversity, gut transit time, stool consistency, or gut symptoms. Almond form (whole compared with ground) had no effect on study outcomes. Ground almonds resulted in significantly smaller PSD and higher mean±SD predicted lipid release (10.4%±1.8%) than whole almonds (9.3%±2.0%; P=0.017). Almond consumption has limited impact on microbiota composition but increases butyrate in adults, suggesting positive alterations to microbiota functionality. Almonds can be incorporated into the diet to increase fiber consumption without gut symptoms.This trial was registered at clinicaltrials.gov as NCT03581812.

Cleaning the Label of Cured Meat; Effect of the Replacement of Nitrates/Nitrites on Nutrients Bioaccessibility, Peptides Formation, and Cellular Toxicity of In Vitro Digested Salami.

Curing salts composed of mixtures of nitrates and nitrites are preservatives widely used in processed meats. Despite many desirable technological effects, their use in meat products has been linked to methemoglobinemia and the formation of nitrosamines. Therefore, an increasing “anti-nitrite feeling” has grown among meat consumers, who search for clean label products. In this view, the use of natural compounds as alternatives represents a challenge for the meat industry. Processing (including formulation and fermentation) induces chemical or physical changes of food matrix that can modify the bioaccessibility of nutrients and the formation of peptides, impacting on the real nutritional value of food. In this study we investigated the effect of nitrate/nitrite replacement with a combination of polyphenols, ascorbate, and nitrate-reducing microbial starter cultures on the bioaccessibility of fatty acids, the hydrolysis of proteins and the release of bioactive peptides after in vitro digestion. Moreover, digested salami formulations were investigated for their impacts on cell proliferation and genotoxicity in the human intestinal cellular model (HT-29 cell line). The results indicated that a replacement of synthetic nitrates/nitrites with natural additives can represent a promising strategy to develop innovative “clean label” salamis without negatively affecting their nutritional value.

Cell wall of feeds and their impact on protein digestibility: An in vitro method applied for pig nutrition

Plant-derived by-products of the food, drink, and fuel industry are low-cost ingredients, that are routinely used to formulate feeds for livestock, especially for pigs. Often, those ingredients are rich in dietary fibres (DF), which is known to have a negative influence on the digestive use of nutrients in pigs. The effect of DF on nutrient bioaccessibility (i.e., the release of nutrients from the plant tissue) and digestion (i.e., transformation of the plant tissue during digestion and the hydrolysis of nutrients by digestive enzymes) depends on their amount, but more importantly, on their nature and organisation within the cell wall. The aim of this work was to determine how DF from different sources affected protein bioaccessibility and proteolysis. We hypothesised that protein released from the feed matrix and hydrolysis in pig feed depend mainly on the nature and amount of cell wall polysaccharides (i.e., dietary fibre). To test this, we conducted an in vitro study where nine feed ingredients commonly used in pig feeding (i.e., soybean meal, barley, wheat, two varieties of peas, fava bean, chickpea, maize and sugar beet pulp) were digested using a simulated gastrointestinal digestion model. Cell wall integrity and proteolysis were assessed using biochemical, biophysical, and microscopic techniques. Protein bioaccessibility differed among the ingredients (P < 0.01), with sugar beet pulp and maize having the lowest fraction of protein released from the plant tissue (about 34 %) and chickpea the greatest (93 %). Protein hydrolysis values also varied greatly among the ingredients (P < 0.01) but did not always follow the same trend as that of bioaccessibility. For instance, soybean meal had the highest protein hydrolysis with 96 % and sugar beet pulp the lowest with 50 %. The particle size distribution and microscopy images provide an explanation for these differences, related to the physical barrier, swelling, and rupture of the cell wall. This study illustrated that the cell wall structure is specific for each ingredient, with consequences on bioaccessibility and digestibility that cannot be characterised by the composition in DF alone. In feed formulation, this concept ought to be accounted for to achieve optimal use and uptake of nutrients by the animal.

Digestive Constraints of Arthrospira platensis in Poultry and Swine Feeding.

Microalgae have emerged as novel sources for monogastric animals’ diets since they are rich in many nutrients, including proteins. Arthrospira platensis is particularly rich in proteins (up to 76% of dry matter), lipids, minerals and pigments. However, its rigid peptidoglycan cell wall interferes with the digestibility, bio-accessibility and bioavailability of nutrients for monogastric animals. The aim of the present study was to evaluate the digestibility, bio-accessibility, bioavailability and protein quality of nutrients from A. platensis for poultry and swine feeding, searching all the studies available in PubMed, Web of Science, Scopus and Google Scholar in June 2022 concerning this subject. Overall, digestibility values of A. platensis proteins or amino acids varying from 66.1 to 68.7% for poultry (microalgae at 1% feed) and from 75.4 to 80.6% for swine (10% feed) have been reported. Therefore, the extraction of microalgae components using mechanical or non-mechanical pre-treatments is required to promote cell disruption and improve digestibility and bio-accessibility. Although A. platensis is a promising feedstuff to support future needs, it is important to perform more investigation concerning digestibility, dietary inclusion level and possible treatments to disrupt microalga cell walls and increase bioavailability of nutrients.

In Vitro Digestibility and Bioaccessibility of Nutrients and Non-Nutrients Composing Extruded Brewers' Spent Grain.

This study aimed to evaluate the effect of the extrusion process on the bioaccessibility of brewers’ spent grain (BSG) nutrients (carbohydrates and proteins) and non-nutrients (bioactive compounds). BSG and extruded BSG (EBSG) were digested in vitro simulating human oral-gastro-intestinal digestion and colonic fermentation. The duodenal bioaccessibility of glucose, amino acids and phenolic compounds was analyzed. The fermentability of the dietary fiber was assessed by analysis of short-chain fatty acids. Additionally, assessment of the bioaccessibility of phenolic compounds after colonic fermentation was undertaken. The antioxidant, anti-inflammatory and antidiabetic properties of the bioaccessible compounds were studied. Extrusion caused no change in the digestibility of gluten and glucose bioaccessibility (p > 0.05). Moreover, the bioaccessibility of amino acids and phenolic compounds significantly increased (p < 0.05) due to extrusion. However, higher short-chain fatty acid content was formed in colonic fermentation of BSG (p < 0.05) compared to EBSG. The latter inhibited intracellular ROS formation in IEC-6 cells and showed anti-inflammatory properties in RAW264.7 cells. With respect to antidiabetic properties, glucose absorption was lower, and the inhibition of carbohydrases higher (p < 0.05), in the presence of EBSG compared to BSG. The effects of EBSG and BSG digests on glucose transporters were not significantly different (p > 0.05). In conclusion, extrusion positively affected the nutritional value and health-promoting properties of BSG.

Exploring the Potential of Myrothamnus flabellifolius Welw. (Resurrection Tree) as a Phytogenic Feed Additive in Animal Nutrition.

Simple SummaryThe unregulated use of in-feed antibiotic growth promoters has received widespread condemnation due to an increase in cases of antibiotic-resistant microbes. This has fueled an ever-growing demand for new sources of natural and safe alternative products with minimal impacts on the environment and human health in animal production. Myrothamnus flabellifolius, as a phytogenic feed additive, fits this description, as it is a natural plant containing high amounts of secondary metabolites necessary for cell function, regulation, and protection for improved animal growth, performance, and health. With some limitations towards its use, several processing and combination strategies are available to unlock nutrients and explore its potential in animal production, as described in this review.Myrothamnus flabellifolius (Welw.) is used in African traditional medicine for the treatment of depression and mental disorder, asthma, infectious diseases, respiratory, inflammation, epilepsy, heart, wound, backaches, diabetes, kidney ailments, hypertension, hemorrhoids, gingivitis, shingles, stroke, and skins conditions. The effectiveness of M. flabellifolius is due to the presence of several secondary metabolites that have demonstrated efficacy in other cell and animal models. These metabolites are key in cell regulation and function and have potential use in animal production due to antimicrobial and antioxidant properties, for an improvement in growth performance, feed quality and palatability, gut microbial environment, function, and animal health. The purpose of this review is to provide a detailed account on the potential use of M. flabellifolius in animal nutrition. Limitations towards the use of this plant in animal nutrition, including toxicity, economic, and financial issues are discussed. Finally, novel strategies and technologies, e.g., microencapsulation, microbial fermentation, and essential oil extraction, used to unlock and improve nutrient bioaccessibility and bioavailability are clearly discussed towards the potential use of M. flabellifolius as a phytogenic additive in animal diets.

Effect of losartan potassium, metformin hydrochloride, and simvastatin on in vitro bioaccessibility of Cu, Fe, Mn, and Zn in oat flour from Brazil

BackgroundThe simultaneous administration of drugs with food can compromise the bioaccessibility and absorption of nutrients. The objective of this study was to evaluate the influence of the use of losartan potassium (LP), metformin hydrochloride (MH), and simvastatin (S) on the in vitro bioaccessibility of micronutrients (Cu, Fe, Mn, and Zn) in oat flour from Bahia, Brazil. MethodsThe experimental procedure consisted of the in vitro extraction of the bioaccessible fraction of Cu, Fe, Mn, and Zn in oat flour—with and without LP (50 mg), MH (500 mg), and S (20 mg)—using the unified bioaccessibility method (UBM), simulating the conditions of the gastrointestinal tract. For decomposition of the samples (oat flour and residue), a digester block with a closed system was used. To determine the total content (flour and residual fraction) and bioaccessible micronutrients, inductively coupled plasma optical emission spectrometry (ICP OES) was used. ResultsThe bioaccessible contents (µg g-1) without the addition of drugs were: Cu 5.86 ± 0.21, Fe 32.80 ± 1.32, Mn 87.90 ± 1.90, and Zn 30.33 ± 2.05, with bioaccessibility ranging from 31.5 % for Fe to 99 % for Mn. The in vitro extraction method was validated by mass balance with recovery values from 89.78 % for Cu to 101.94 % for Mn. The range of bioaccessible contents (µg g-1) were: Cu (<4.14), Fe (32.10 ± 0.20–54.10 ± 2.03), Mn (81.40 ± 0.93–93.22 ± 0.80), and Zn (<10.80–29.11 ± 2.20). The estimation of the bioaccessibility of Cu, Mn, and Zn in oat flour were compromised in the presence of LP, MH, and S (p < 0.05). ConclusionChemical interactions can occur between drugs and micronutrients. Taken together, our results highlight that LP, MH, and S can interfere with the bioaccessibility of Cu, Fe, Mn, and Zn in oat flour in patients who use these drugs, suggesting its rational use in further investigations.

Almonds and Their Impact on Gastrointestinal Physiology, Luminal Microbiology and Gastrointestinal Function: A Randomized Controlled Trial

ObjectivesThe objective of this study was to investigate the impact of almonds, and almond form (whole, ground) on fecal Bifidobacteria (primary outcome) and gut microbiology, physiology, and symptoms in healthy adults.MethodsEighty-seven healthy adults with moderate fiber intake (<22g/d) were randomized to receive whole almonds (56 g/d), ground almonds (56 g/d) or a control muffin (2/d) in place of their habitual snacks for 4 weeks. Fecal Bifidobacteria, gut microbiota composition and diversity (16S rRNA sequencing), short-chain fatty acids (SCFA; gas-chromatography), volatile organic compounds (gas-chromatography mass-spectrometry), gut transit time (wireless motility capsule), and stool output and symptoms (7-day diary) were measured at baseline and at end of intervention. Differences between groups were assessed by analysis of covariance (ANCOVA) or a non-parametric equivalent and corrected for multiple testing (Bonferroni (p) or Benjamini-Hochberg FDR (q)) where appropriate.ResultsThere were no differences in relative abundance of fecal bifidobacteria following 4-weeks consumption of whole almonds (8.7%, SD 7.7), ground almonds (7.8%, SD 6.9) or control (13.0%, SD 10.2; q = 0.613). There was no effect of almonds on gut microbiota at the phylum level or on diversity. At the genus level, almonds (whole and ground pooled) increased relative abundance of Lachnospiraceae_NK4A136_group, Phascolarctobacterium and decreased Tyzerella (all p < 0.05), however these were no longer significant following FDR adjustment. Pre-specified analysis comparing almonds (whole and ground pooled) demonstrated higher concentrations of butyrate (24.1 μmol/g, SD 15.0) versus control (18.2, SD 9.1; p = 0.046). There was no effect of almonds on gut transit time, stool consistency or gut symptoms. Almond form as either whole (low nutrient bioaccessibility) or ground (higher nutrient bioaccessibility) did not affect any outcome.ConclusionsAlmonds are a high fibre snack that can be incorporated into the diet of moderate fibre consumers with no adverse gastrointestinal symptoms. Almonds do not have major impact on global microbiota composition but may exert a prebiotic effect on microbial metabolism in healthy adults.Funding SourcesThe Almond Board of California.

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Interactions between Salivary Proteins and Dietary Polyphenols: Potential Consequences on Gastrointestinal Digestive Events.

The present review documents the current knowledge and hypotheses on how polyphenols-saliva interactions may modulate the bioaccessibility or bioavailability of nutrients and highlights research prospects in the field. After an updated description of the different classes of dietary polyphenols and their modifications by food processing or digestion, an overview of interactions between salivary proteins and polyphenols (with an emphasis on tannins) is provided. In vitro studies show that the solubility of salivary protein-tannin complexes in gastric conditions depends on the degree of tannin polymerization, while complexes are partly solubilized by bile salts. Salivary proteins-polyphenols interactions may affect digestive processes. For example, polyphenols can bind to and inhibit salivary amylase, with downstream consequences on starch digestion. Some salivary proteins (PRPs) prevent tannin-induced reduced protein digestibility, probably through binding tannins before they interact with digestive proteases. Salivary proteins may also act as scavenger molecules to limit the intestinal uptake of tannins.

Can sprouting reduce phytate and improve the nutritional composition and nutrient bioaccessibility in cereals and legumes?

Sprouting is a traditional processing method which has been used for centuries to improve the nutritional value of cereals and legumes. There has been growing interest in sprouted products in recent years due to a high demand for more natural and healthy foods. Phytate is the primary storage form of phosphorus in plants. It is long recognised to affect human health as it forms insoluble complexes with minerals such as iron and zinc in cereals and legumes, thereby preventing their absorption in the body. Sprouting activates the enzyme phytase, which degrades phytate, thereby improving mineral bioaccessibility and bioavailability. The extent of phytate reduction varies depending on the sprouting conditions, cereal/legume species, cultivar and native phytase activity. Sprouting has been associated with increased iron, zinc and calcium bioaccessibility in many studies, but this appears to differ in cereals and legumes, which possibly is due to the presence of other 'antinutrients'. Protein digestibility also appears to be positively correlated with phytate reduction albeit less than for minerals. It is not possible to accurately predict the influence of sprouting on nutrient bioavailability because so few studies have been conducted. Further research is required to determine whether the commercial production of sprouted cereals and legumes can increase the nutritional value and health benefits of commercial end products.

Gastrointestinal co-digestion of wine polyphenols with glucose/whey proteins affects their bioaccessibility and impact on colonic microbiota

Interactions between food components during their gastrointestinal digestion are constant and could affect compounds digestibility and bioaccessibility. These interactions could have a key role in the bioactivity of dietary polyphenols. This study aimed to investigate the food matrix effects during the co-digestion of red wine with glucose and whey proteins using the gastrointestinal dynamic simulator simgi®. Bioaccessibility of wine polyphenols and nutrients and the effect of co-digestion on colonic microbiota composition and metabolism were evaluated. Co-digestion with red wine led to a reduction of over 50% of glucose bioaccessibility and lowered α-lactalbumin gastric degradation. Still, co-digestion with the food matrices modified polyphenols profiles, including their bioaccessible and non-bioaccessible fractions. For instance, the (−)-epicatechin bioaccessible fraction increased 70% when the wine was co-digested with glucose. Hence, the combined feeding of wine and each food matrix affected microbiota composition and functionality at colonic level. Glucose and whey proteins reduced bacterial diversity, but homogenization of beta-diversity by wine was observed. Moreover, wine presence favoured intestinal health-related taxa as Akkermansia or Bifidobacterium, and the co-digestion of wine and food matrices significantly increased total short- and medium-chain fatty acids production, especially butyric acid. Overall, this study provides evidence of the convenience of the simgi® system to evaluate the effects of co-digestion and highlights the importance of food matrix effects on our understanding of polyphenol bioactivity.

Tritordeum as an Innovative Alternative to Wheat: A Comparative Digestion Study on Bread.

Tritordeum results from the crossbreeding of a wild barley (Hordeum chilense) species with durum wheat (Triticum turgidum spp. turgidum). This hexaploid crop exhibits agronomic and rheological characteristics like soft wheat, resulting in an innovative raw material to produce baked goods. We applied a gel-based proteomic approach on refined flours to evaluate protein expression differences among two widespread tritordeum cultivars (Aucan and Bulel) taking as the reference semolina and flour derived from a durum and a soft wheat cvs, respectively. The products of in vitro digestion of model breads were analyzed to compare bio-accessibility of nutrients and mapping tritordeum bread resistant peptides. Significant differences among the protein profiles of the four flours were highlighted by electrophoresis. The amino acid bio-accessibility and the reducing sugars of tritordeum and wheat breads were comparable. Tritordeum cvs had about 15% higher alpha-amino nitrogen released at the end of the duodenal simulated digestion than soft wheat (p < 0.05). Bulel tritordeum flour, bread and digested bread had about 55% less R5-epitopes compared to the soft wheat. Differences in protein expression found between the two tritordeum cvs reflected in diverse digestion products and allergenic and celiacogenic potential of the duodenal peptides. Proteomic studies of a larger number of tritordeum cvs may be successful in selecting those with good agronomical performances and nutritional advantages.

Contribution of edible insects to improved food and nutrition security: A review

SUMMARYThe consumption of insects “entomophagy” or insect‐based foods is increasingly being recognised as an emerging solution to promote diet diversification and address the multiple burden of malnutrition. Although several studies suggest edible insects as valuable nutrient sources, few have evaluated the effects of processing on nutrient bioavailability and bioaccessibility and provided actual evidence on human nutrition. Moreover, there is limited evidence of their actual contribution to improved food and nutrition security. Therefore, the review evaluated existing evidence on human interventions and the effects of processing methods on bioavailability and bioaccessibility of key nutrients since these directly influence food and nutrition security outcomes. Seven human efficacy studies have been conducted to date and these show limited observable effects on nutrition status therefore more research is required. Findings also suggest that the processing method, insect matrix, composition of the food matrix and interaction with other food components can influence nutrient bioavailability and bioaccessibility. Hence, these should be considered during formulation and upscaling for entomophagy and insect‐based foods to be viable intervention strategies against malnutrition.

Impact of a Shorter Brine Soaking Time on Nutrient Bioaccessibility and Peptide Formation in 30-Months-Ripened Parmigiano Reggiano Cheese.

Reducing the salt content in food is an important nutritional strategy for decreasing the risk of diet-related diseases. This strategy is particularly effective when applied to highly appreciated food having good nutritional characteristics, if it does not impact either upon sensory or nutritional properties of the final product. This work aimed at evaluating if the reduction of salt content by decreasing the brine soaking time modifies fatty acid and protein bioaccessibility and bioactive peptide formation in a 30-month-ripened Parmigiano Reggiano cheese (PRC). Hence, conventional and hyposodic PRC underwent in vitro static gastrointestinal digestion, and fatty acid and protein bioaccessibility were assessed. The release of peptide sequences during digestion was followed by LC–HRMS, and bioactive peptides were identified using a bioinformatic approach. At the end of digestion, fatty acid and protein bioaccessibility were similar in conventional and hyposodic PRC, but most of the bioactive peptides, mainly the ACE-inhibitors, were present in higher concentrations in the low-salt cheese. Considering that the sensory profiles were already evaluated as remarkably similar in conventional and hyposodic PRC, our results confirmed that shortening brine soaking time represents a promising strategy to reduce salt content in PRC.

Effects of mono- and di-glycerides/phospholipids (MDG/PL) on the bioaccessibility of lipophilic nutrients in a protein-based emulsion system.

Lipophilic nutrients are known to have relatively poor absorption, thus limiting their bioaccessibility. Consequently, researchers in food and pharmaceutical areas are exploring different techniques to promote the efficient delivery of lipophilic nutrients. The effects of two polar lipids, namely mono-, di-glycerides (MDG) and lecithin (PL), on the bioaccessibility of lipophilic nutrients were investigated in this study with a protein-based emulsion model system. During the emulsion preparation and formation, the incorporation of MDG/PL was found to benefit the dissolution and stabilization of lipophilic nutrients, such as lutein, and could also modify the construction of the emulsion surface. An in vitro digestion study showed that the use of MDG/PL could significantly increase the bioaccessibility of lipophilic nutrients [lutein, vitamin E, and docosahexaenoic acid (DHA)] by 13.52%, 186.90%, and 36.17% in a protein-based emulsion system. The use of MDG and PL decreased the interfacial tension in all the samples: protein only 20.65 mN m-1, protein-PL 6.47 mN m-1, and protein-MDG/PL 4.23 mN m-1, as well as 12.11 mN m-1, 1.26 mN m-1 and 1.16 mN m-1 with the presence of bile salts. Caco-2 cell culture results showed that, with the application of MDG/PL, the absorption rate of micelles was higher than that in the other groups and this resulted in a 70% absorption increase for lutein. Therefore, MDG/PL can improve the lipophilic nutrient absorption via promoting the affinity of formed micelles to the enterocytes of the small intestine. This study exhibited the effectiveness of MDG/PL on improving the bioaccessibility of lipophilic nutrients in a protein-based emulsion system mimicking the digestion and absorption fate of breast milk in an infant's gastric intestinal tract, thus suggesting that MDG/PL can be used as a technical pathway to improve the absorption of lipophilic nutrients.

Results from a Validated in vitro Gastrointestinal Model (TIM) used as input Data for in silico Modeling Give Highly Predictive Information for the Human Situation

The aim of this review paper is to evaluate the predictive quality of a combination of in vitro dynamic gastrointestinal models, mucosal transit models and in silico kinetic modeling. The TNO gastro-Intestinal Model (TIM) is a computer-controlled system, mimicking essential gastrointestinal parameters of the stomach, small intestine and large intestine. The systems have dialysis or filtration units connected to the intestinal compartments. TIM settings are adapted to the condition that has to be simulated, such as fasted and fed state, age, and co-medication. In this way the transit and digestibility of food, release, dissolution, and bioaccessibility of nutrients, drugs, and metabolites can be studied. The TIM Systems have been validated in comparison to human studies for various food products and oral drugs, published in peer-reviewed journals. The results show the potential availability for absorption, called 'bioaccessibility'. Combining TIM with mucosal transit assays, it is possible to also analyze the intestinal absorption. But for predicting bioavailability and plasma concentrations in time it needs additional kinetic data, such as distribution, metabolism, and excretion. TIM bioaccessibility data and (published) kinetic data can be used as input in commercial in silico models or specifically developed in silico modeling. Validation studies show a high predictive quality for human nutrient and drug bioavailability and plasma concentrations. Maybe not (yet) in all cases the predictions will cover for 100% the human data, so there is room for improvement. However, the reviewed studies clearly show the strength of combining a validated gastrointestinal model with physiological kinetic data in in silico modeling. It certainly will replace animal experiments and will strongly increase the success rate of follow-up human studies, saving time and costs.

Is Bacillus amyloliquefaciens inoculation effective for the enhancement of soil and plant nutrient status and fruit quality of Solanum lycopersicum L. in the presence of composted organic fertilisers?

ABSTRACT The impacts of plant-associated Bacillus amyloliquefaciens, strain FZB42 RhizoVital 42® (RV) on the yield and macronutrient content of tomato plants was investigated in a pot trial in a low-nutrient soil with and without the addition of compost and vermicompost amendments composed of mixtures of cow manure, vegetation and wastepaper. Plant uptake of N, P, K, Ca, Mg, S was compared among the treatments, whilst the saccharide contents in the tomato fruits were also determined. Vermicompost applications increased soil nutrient bioaccessibility resulting in higher contents of S and P in plants grown in vermicompost, compared to compost. In particular, the content of sulphur in roots for the two vermicompost variants was 2.5-fold higher than for compost treatments due to increased soil bioaccessibility impacted by earthworm bioturbation. The yield of aboveground biomass increased significantly after the addition of compost with or without RV. Moreover, RV significantly enhanced Ca, K and Mg uptake into roots (and shoots) after vermicompost application, and saccharide contents in the tomato fruits enhanced in the compost amended soil. In summary, this study indicates that the inoculation of tomato plants with B. amyloliquefaciens impacts favourably on fruit quality, especially when soil is amended with composted organic fertiliser