Gastrointestinal Simulation Research Articles

Exploring the Antidiabetic and Antihypertensive Potential of Peptides Derived from Bitter Melon Seed Hydrolysate

Background/Objectives: Type 2 diabetes (T2D) has become a critical global health issue, with an increasing prevalence that contributes to significant morbidity and mortality. Inhibiting dipeptidyl peptidase-IV (DPP4) is a promising strategy for managing T2D. This study aimed to explore the DPP4 inhibitory peptide derived from bitter melon seed protein (BMSP) hydrolysate. Methods: Reversed-phase high-performance liquid chromatography (RP-HPLC) was utilized to fractionate the hydrolysate. Peptide in the highest activity fraction was analyzed using liquid chromatography-mass spectrometry (LC-MS/MS). Peptide synthetic was used for further characterizations, such as bioactivity exploration, inhibition mechanism, molecular docking, and peptide stability against in vitro simulated gastrointestinal (SGI) digestion. Results: The BMSP hydrolysate was digested with gastrointestinal proteases (GP) and assessed for DPP4 inhibitory activity, yielding an IC50 of 1448 ± 105 μg/mL. Following RP-HPLC fractionation, MPHW (MW4) and VPSGAPF (VF7) were identified from fraction F8 with DPP4 IC50 values of 128.0 ± 1.3 µM and 150.6 ± 3.4 µM, respectively. Additionally, MW4 exhibited potential antihypertensive effects through ACE inhibition with an IC50 of 172.2 ± 10.6 µM. The inhibitory kinetics and molecular docking simulations indicated that both MW4 and VF7 were competitive inhibitors of DPP4, while MW4 was also a competitive inhibitor of ACE. Importantly, both peptides remained stable during simulated gastrointestinal digestion, suggesting their resistance to human digestive processes and their capacity to maintain biological activity. Conclusions: The findings suggest that BMSP-GP hydrolysate may have potential in terms of the development of health foods or therapeutic agents. However, in vivo studies are also essential for further confirmation of efficacy.

Effect of Fermentation by Probiotic Bacteria on the Bioaccessibility of Bioactive Compounds from the Fruit of the Juçara Palm (Euterpe edulis Martius)

The underexplored fruit from the juçara palm tree (Euterpe edulis Martius) has bioactive compounds with antioxidant activities, such as phenolic acids and anthocyanins. This fruit’s pulp presents itself as an appropriate fermentation medium for probiotic bacteria growth. Therefore, this study was conducted to evaluate the effects of fermentation by Limosilactobacillus reuteri LR92 (JLR) and Bifidobacterium animalis ssp. lactis BB-12 (JBB) on the bioactive compound contents of the juçara pulp, before and after a gastrointestinal simulation. The pulp of the juçara fruit showed probiotic counts of 8.70 ± 0.07 log UFC/mL for JLR and 8.44 ± 0.09 log UFC/mL for JBB, after 24 h of fermentation. Fermentation with the strains used modified the proportions of fatty acids (fatty acids esters were quantified using a gas chromatography equipment) and fibers when compared to the non-fermented pulp. The antioxidant capacity determined by DPPH, FRAP and ABTS showed significant reduction after the gastrointestinal simulation for samples. Phenolic compound analysis by UPLC-MS/MS showed, after fermentation, a greater amount of ferulic, protocatechuic and catechin acids in the samples. These results show changes in the bioactive compounds due to the fermentation of the juçara pulp by probiotics. However, these compounds showed bioactive potential and were bioaccessible after the gastrointestinal simulation, with the pulp being a potential means for bacteria growth, which may bring health benefits.

Heyndrickxia coagulans LMG S-24828 Is a Safe Probiotic Strain Capable of Germinating in the Human Gut.

Ensuring the viability and efficacy of probiotic microorganisms during manufacturing and gastrointestinal transit remains challenging, particularly for sensitive strains such as certain lactic acid bacteria and bifidobacteria. This has led to increased interest in spore-forming bacteria, such as Heyndrickxia coagulans (formerly Bacillus coagulans), which can endure environmental stresses through their endospore forms. This study presents a comprehensive analysis of the probiotic potential of strain LMG S-24828, originally isolated from healthy human feces. The genomic analysis confirmed the strain's taxonomic placement within the species H. coagulans and revealed no extrachromosomal plasmid DNA, suggesting genetic stability. Safety assessments demonstrated that LMG S-24828 does not produce D-lactate, deconjugate bile salts, or exhibit hemolytic activity, and it lacks transmissible antibiotic resistances. Phenotypic tests showed the strain's metabolic versatility, including its ability to hydrolyze complex carbohydrates and adhere to intestinal epithelial cells. Moreover, LMG S-24828 exhibited robust survival and germination during in vitro and in vivo gastrointestinal simulations, with evidence of significant spore germination in the human gut. These findings suggest that H. coagulans LMG S-24828 possesses several advantageous traits for probiotic applications, warranting further clinical evaluation to confirm its health benefits.

Effect of different thermal processing methods and thermal core temperatures on the protein structure and in vitro digestive characteristics of beef

This study aimed to investigate the effect of different thermal processing treatments on the protein digestion characteristics of beef. The beef samples were subjected to different cooking methods, namely steaming, boiling, and roasting, and different core temperatures (75 °C, 80 °C, 85 °C, and 90 °C), and were subjected to in vitro gastrointestinal digestion simulation. All the thermal processing treatments increased the protein digestibility; the samples that were steamed at 85 °C (S85), boiled at 80 °C (B80), and roasted at 80 °C (R80) showed the biggest gains. The S85 released more peptide species after gastrointestinal digestion, according to peptididomic studies. These differences were closely related to protein structure. Thermal processing treatments resulted in a higher degree of proteolysis and looser protein conformation, as evidenced by decreased intrinsic fluorescence and electrophoretic band intensity, increased surface hydrophobicity, and the change in protein secondary structure from α-helix to β-sheet and random coil. Based on the results, S85 was identified as the optimal thermal processing treatment for enhancing the digestibility of beef protein. The results provide valuable insights into the nutritional qualities and digestion of heat-processed beef protein.

Purification, characterization and anti-hyperuricemic mechanism of novel xanthine oxidase inhibitory peptides from tea (Camellia sinensis L.) protein

In this study, two novel xanthine oxidase inhibitory peptides, PDEAVAYG (820.3602 Da) and IAAGLQNTG (843.4450 Da), were purified and identified from tea protein hydrolysate, and their IC50 values were 0.09 mg/mL (109.71 μM) and 0.24 mg/mL (284.55 μM), respectively. During the gastrointestinal simulation digestion, PDEAVAYG was broken down into new peptides, while IAAGLQNTG exhibited some stability. Molecular docking results showed that hydrogen bonding, π-π stacking, and hydrophobic interactions exerted crucial effects on the interaction between peptides and xanthine oxidase. In the hyperuricemia cell model, compared to the model group, 1.0 mg/mL of PDEAVAYG and IAAGLQNTG decreased cellular uric acid levels by 40.80% and 33.33%, respectively. The RNA-seq experiments revealed that PDEAVAYG could alleviate hyperuricemia by regulating mRNA expression for pro-inflammatory factors, growth factors associated with cardiovascular disease, and uric acid efflux transporter proteins in cells. This study provides a new theoretical reference for the development of functional foods or nutritional supplements using peptides with anti-hyperuricemic activity.

Time-dependent redistribution of soil arsenic induced by transformation of iron species during zero-valent iron biochar composites amendment: Effects on the bioaccessibility of As in soils

Zero-valent iron biochar composites (ZVI/BC) are considered as effective amendments for arsenic (As)-contaminated soils. However, the mechanisms of transformation of various soil As species during ZVI/BC amendments remain unclear. This study investigated As transformation in four soils (namely, GX, ZJ, HB, and HN) treated with ZVI/BC for 65 days under two soil moisture conditions, unsaturated and oversaturated. Results showed that the 65-day treatment was divided into two stages based on the variation of labile As content. Within 2 days (stage 1), ZVI/BC addition quickly reduced labile As content by 5.91–90.3 % in soils under unsaturated conditions. During days 2–65 (stage 2), labile As ultimately decreased by 0.06–0.31 mg/kg in GX, ZJ, and HB while increasing by 22.1 mg/kg in HN soil, due to its lower pH value and Fe content. The variations of labile As were attributed to changes in multiple Fe minerals and associated As species. In stage 1, the corrosion of ZVI/BC generated amorphous Fe oxides to immobilize labile As, resulting in the accumulation of meta-stable As. In stage 2, amorphous Fe oxides were transformed into crystalline Fe oxides, resulting in the release and re-precipitation of As along with transformation, thus redistributing immobilized As into labile and stable As, which was evidenced by multiple methods, including chemical extraction, XRD, and TEM-EDX. The elevated soil moisture condition would enhance the corrosion of ZVI/BC in stage 1, further forming a reductive environment to facilitate the transformation of Fe minerals in stage 2. Besides, As bioaccessibility in soils was reduced by 10.8–38.7 % after ZVI/BC treatment in in-vitro gastrointestinal simulations. Overall, our study revealed the time-dependent transformation mechanism of soil As species and associated Fe minerals under different soil moisture with ZVI/BC treatments, and highlighted the effectiveness of ZVI/BC as a long-term amendment for As-contaminated soils.

Biomineralized ZIF-8 Encapsulating SOD from Hydrogenobacter Thermophilus: Maintaining Activity in the Intestine and Alleviating Intestinal Oxidative Stress.

Oxidative stress is a major factor leading to inflammation and disease occurrence, and superoxide dismutase (SOD) is a crucial antioxidative metalloenzyme capable of alleviating oxidative stress. In this study, a novel thermostable SOD gene is obtained from the Hydrogenobacter thermophilus strain (HtSOD), transformed and efficiently expressed in Escherichia coli with an activity of 3438 Umg-1, exhibiting excellent thermal stability suitable for scalable production. However, the activity of HtSOD is reduced to less than 10% under the acidic environment. To address the acid resistance and gastrointestinal stability issues, a biomimetic mineralization approach is employed to encapsulate HtSOD within the ZIF-8 (HtSOD@ZIF-8). Gastrointestinal simulation results show that HtSOD@ZIF-8 maintained 70% activity in simulated gastric fluid for 2h, subsequently recovering to 97% activity in simulated intestinal fluid. Cell and in vivo experiments indicated that HtSOD@ZIF-8 exhibited no cytotoxicity and do not impair growth performance. Furthermore, HtSOD@ZIF-8 increased the relative abundance of beneficial microbiota such as Dubosiella and Alistipes, mitigated oxonic stress and intestinal injury by reducing mitochondrial and total reactive oxygen species (ROS) levels in diquat-induced. Together, HtSOD@ZIF-8 maintains and elucidates activity in the intestine and biocompatibility, providing insights into alleviating oxidative stress in hosts and paving the way for scalable production.

Intestinal-Targeted Digestion of Heme Chloride by Forming Inclusion Complexes In Vitro.

Hemin, a heme-like compound with significant biological activity, shows promise as an iron supplement for humans. Nonetheless, its poor solubility in water greatly impedes its absorption and utilization. To surmount this obstacle, researchers have chosen various cyclodextrins with distinct cavity sizes and derivative groups to act as hosts, forming inclusion complexes with hemin chloride. Among these, γ-cyclodextrin has been identified as the optimal carrier, based on a thorough evaluation of its encapsulation efficiency, solubility, and molecular docking. Multiple characterization techniques further confirmed the formation of these inclusion complexes. Results from IEC-6 cell experiments indicated that the cytotoxicity of the inclusion complexes was lower than that of FeSO4. Static and dynamic gastrointestinal simulation digestion systems were established, and the results showed that the bioavailability of the inclusion complex was significantly higher than that of raw hemin. Additionally, only about 0.29% of hemin chloride is digested by gastric enzymes, whereas 9.52% is digested by pancreatic enzymes in the static gastrointestinal simulation digestion system, with similar outcomes observed in the dynamic system. These findings suggest that targeted digestion in the intestine significantly enhances the bioavailability of hemin chloride by forming inclusion complexes in vitro.

Microencapsulation of total saponins from stem and leaf of Panax notoginseng by freeze and spray drying: Process optimization, physicochemical properties, structure, antioxidant activity, and stability.

Ginsenosides are the primary active substance in ginseng plants and have a variety of benefits. However, its light and heat stability are weak and easy to decompose. This study used gum arabic (GA) and maltodextrin (MD) as wall materials, and 1% Tween 80 was used as emulsifier. Response surface methodology was used to optimize the preparation process of total saponins in the stems-leaves of Panax notoginseng (SLPNs) (SSLP) microcapsules by spray drying and freeze drying techniques. Under optimal process conditions, the two microcapsules have better solubility and lower moisture content (MC). The color of spray-dried SSLP microcapsules was greener and bluer, and the color was brighter. In morphology, the spray-dried SSLP microcapsules were spherical with a slightly shrunk surface, whereas the freeze-dried ones were lamellar and porous. The two microcapsules have strong stability under different storage conditions and in vitro gastrointestinal digestion simulation. In addition, both microcapsules and free SSLP contained multiple ginsenosides. At the same time, both microcapsules had good free radical scavenging ability. These results indicate that the microencapsulation technology could improve the stability and bioavailability of SSLP, which is expected to provide a reference for the intensive processing of the SLPN. PRACTICAL APPLICATION: After microencapsulation, the stem and leaf extract of Panax notoginseng improved its stability and taste, which laid a foundation for making more nutritious and better tasting food of the stem and leaf of P. notoginseng.

Porous starch-probiotics encapsulation for 3D-printed chocolate

This study aims to utilize 3D printing technology to prepare functional chocolates with high content and viability of probiotics. Firstly, in order to protect probiotics (L. plantarum, lpl) avoiding inactive by melting chocolate syrup, we used raw starches as different amylose/amylopectin ratios (up to ∼30% amylose) for preparing novel porous carriers to encapsulate them. Then the formed pores of porous starches (HPPS1:0,3:1,1:1,1:3,0:1) were identified by SEM and BET, and their ability to encapsulate lpl were compared (with HPPS3:1 showing the best behavior) based on the survival rate and gastrointestinal simulation system. Then HPPS3:1-lpl capsule was applied in 3D printed chocolate, with optimization of adding levels for the shaping property. Probiotic cell viability, rheology, texture, and digestion simulation were also compared. The results showed that the surviving amount of probiotics (107 CFU/g) in HPPS3:1-lpl@choc (add 15% HPPS3:1-lpl to the chocolate) was much higher than that in lpl@choc (102 CFU/g, without microencapsulation protection) after in-vitro digestion test, among which HPPS3:1-lpl@choc15 had the best shaping property. This research provides a new alternative strategy for utilizing porous starch carrier to encapsulate probiotics for melting 3D printing of chocolate (or other similar food materials) as personalized design.

Bioaccessibility and bioavailability assessment of cadmium in rice: In vitro simulators with/without gut microbiota and validation through in vivo mouse and human data

Assessing the bioaccessibility and bioavailability of cadmium (Cd) is crucial for effective evaluation of the exposure risk associated with intake of Cd-contaminated rice. However, limited studies have investigated the influence of gut microbiota on these two significant factors. In this study, we utilized in vitro gastrointestinal simulators, specifically the RIVM-M (with human gut microbial communities) and the RIVM model (without gut microbial communities), to determine the bioaccessibility of Cd in rice. Additionally, we employed the Caco-2 cell model to assess bioavailability. Our findings provide compelling evidence that gut microbiota significantly reduces Cd bioaccessibility and bioavailability (p<0.05). Notably, strong in vivo-in vitro correlations (IVIVC) were observed between the in vitro bioaccessibilities and bioavailabilities, as compared to the results obtained from an in vivo mouse bioassay (R2 = 0.63–0.65 and 0.45–0.70, respectively). Minerals such as copper (Cu) and iron (Fe) in the food matrix were found to be negatively correlated with Cd bioaccessibility in rice. Furthermore, the results obtained from the toxicokinetic (TK) model revealed that the predicted urinary Cd levels in the Chinese population, based on dietary Cd intake adjusted by in vitro bioaccessibility from the RIVM-M model, were consistent with the actual measured levels (p > 0.05). These results indicated that the RIVM-M model represents a potent approach for measuring Cd bioaccessibility and underscore the crucial role of gut microbiota in the digestion and absorption process of Cd. The implementation of these in vitro methods holds promise for reducing uncertainties in dietary exposure assessment.

Performing a physiologically relevant test for cladribine tablets

Introduction. The introduction of devices – analogues of GIS (hereinafter–- Gastro-intestinal simulator) is one of the current ways to develop in-vitro assessment of the quality of solid dosage forms. Testing on a physiologically relevant test device (hereinafter referred to as PRT) makes it possible to predict pharmacokinetic profiles due to more relevant conditions, including the use of biorelevant dissolution media, physiological volumes of the gastrointestinal tract, as well as transit between them.Aim. Conduct a study of cladribine tablets on a physiologically relevant tester in order to predict the behavior of the drug in the human gastrointestinal tract.Materials and methods. The objects of the study are "Mavenclad®, tablets, 10 mg" (series 2200754, expiration date until 04.2025, NERPHARMA, S.r.L., Italy) and "Cladribine, tablets, 10 mg" of domestic production with valid expiration date. During the study, the reagents necessary for the preparation of biorelevant dissolution media and quantitative determination by HPLC. Physiologically relevant test were carried out using an apparatus of our own production, consisting of a DT-6 dissolution tester (ERWEKA GmbH, Germany), a water bath equipped with a Thermomix WB-4 heating element (B. Braun, Germany), and peristaltic pumps (Kamoer, China). The quantitative content of released cladribine was assessed using a highly efficient liquid chromatograph "Khromatek-Kristall HPLC 2014" (ZAO SKB "Khromatek", Russia) using a validated method at a wavelength of 252 nm, analysis time – 7 min, column – Grace HPLC Column Platinum C18-EPS, 250 × 4.6 mm, 5 mm (Grace, USA), temperature – 35 °C, elution mode – isocratic (A : B 80 : 20), mobile phase A – 0.1 % H3PO4 solution, phase B – acetonitrile.Results and discussion. Profiles were obtained to assess the dynamics and degree of release of the studied drugs in various parts of the human gastrointestinal tract. Despite the expected degradation of cladribine in an acidic environment (pH1.2), under physiologically relevant conditions, the drug reached the third section (small intestine model) without degradation. Complete release of cladribine from the test and reference dosage forms was observed. Also, in the future, based on the data obtained, it is possible to predict pharmacokinetic profiles using physiologically based pharmacokinetic modeling approaches.Conclusion. A PSF study was conducted for the drugs "Mavenclad®, tablets, 10 mg" and "Cladribine, tablets, 10 mg". Quantitative determination was carried out by HPLC-UV method. The test results showed complete release of both drugs and reaching the intestinal tract, indicating the absence of degradation of cladribine in the region simulating the stomach.

γ-Conglutin Immunoreactivity Is Differently Affected by Thermal Treatment and Gastrointestinal Digestion in Lupine Species.

Lupine is a legume commonly used in human diet as a functional food due to its high nutritional content and important technological properties. However, its consumption can lead to the manifestation of adverse immunological reactions, posing significant health issues in sensitized/allergic patients. This work aims to investigate the effect of food processing combined with simulated gastrointestinal (GI) digestion on the immunoreactivity of lupine γ-conglutin. Model foods of wheat pasta containing 35% of lupine flour (Lupinus albus, L. luteus, and L. angustifolius) were prepared and submitted to a boiling process. The proteins were extracted and their profiles characterized by SDS-PAGE. Simulated GI digestion was performed on thermally treated pasta using the INFOGEST harmonized digestion protocol 2.0. The IgG binding capacity of γ-conglutin was assessed by immunoblotting in non-reducing conditions and indirect ELISA with specific antibodies. Results demonstrate that the boiling treatment affected the immunoreactivity of the three lupine species differently. Simulated GI digestion led to extensive destruction of the protein structure, more significant in the intestinal phase, reducing but not abolishing the IgG affinity to γ-conglutin and its potential presentation to immunocompetent cells. This information can offer valuable insights to the food industry for developing food formulations with reduced allergenic properties.

Assessment of Phenolic Compound Bioaccessibility in Yerba Mate-Supplemented Bread via in vitro Gastrointestinal Simulation

ABSTRACT This research investigated how incorporating yerba mate (YM) affects whole grain bread’s phenolic profile and in vitro antioxidant activity following simulated gastrointestinal conditions. Three samples were prepared: BWWF (control), B1, and B2 (2.5 and 4.5% YM, respectively). Some phenolic compounds in breads, such as chlorogenic, benzoic, syringic, p-coumaric, and syringaldehyde acid, showed bioaccessible potential since they appeared during the three phases of gastrointestinal digestion. In the gastric phase the compounds present, ferulic acid (bread WWF) was the major compound with 6960 µg/g, for bread with 2.5% YM and bread with 4.5% YM was rutin and chlorogenic acid with 14,945 µg/g and 7881 µg/g, respectively. In the intestinal phase, there was a significant reduction in the levels of phenolic compounds. Bioaccessibility was influenced by the addition of YM, indicating that including this plant in food could add value to this regional product.

Insight into low methoxyl pectin enhancing thermal stability and intestinal delivery efficiency of algal oil nanoemulsions.

Algae oil has garnered widespread acclaim due as a result of its high purity of docosahexaenoic acid (DHA) and excellent safety profile. The present study aimed to develop stable nanoemulsions (NEs) systems containing DHA from algae oil through thermal sterilization by combining modified whey protein concentrate (WPC) with low methoxyl pectin (LMP), as well as to investigate the impact of LMP concentration on the thermal stability and the gastrointestinal delivery efficiency of DHA NEs. The addition of LMP enhanced the stability of the emulsion after sterilization, at the same time as improving the protective and sustained release effects of DHA in the gastrointestinal tract. Optimal effect was achieved at a LMP concentration of 1% (10 g kg-1 sample), the stability of the emulsion after centrifugation increased by 17.21 ± 5.65% compared to the group without LMP, and the loss of DHA after sterilization decreased by only 0.92 ± 0.09%. Furthermore, the addition of 1% LMP resulted in a substantial reduction in the release of fatty acids from the NEs after gastrointestinal digestion simulation, achieving the desired sustained-release effect. However, excessive addition of 2% (20 g kg-1 sample) LMP negatively impacted all aspects of the NEs system, primarily because of the occurrence of depletion effects. The construction of the LMP/WPC-NEs system is conducive to the protection of DHA in algae oil and its sustained-release in the gastrointestinal tract. The results of the present study can provide reference guidance for the application of algae oil NEs in the food field. © 2024 Society of Chemical Industry.

Does the processing of black soldier fly larvae meal affect the amino acid solubility in Atlantic salmon (Salmo salar)?

Abstract The present work aimed to evaluate protein and amino acid (AA) digestibility/solubility of different black soldier fly larvae (BSFL) based meals for Atlantic salmon in vivo and in vitro. Three types of insect meals that had been through different processing techniques were included: microwave full fat BSFL meal (BSFM), defatted BSFL meal with an enzymatic pre-treatment (BSFE) and a defatted BSFL meal without enzymatic pre-treatment (BSFH). For the in vivo digestibility studies only two ingredients (BSFE and BSFH) were used. The experimental diets for the different ingredients were prepared by mixing a control diet with BSFL meals at an 80:20 ratio. The in vitro method implied a two-stage hydrolysis involving both gastric simulation (acid hydrolysis) and gastrointestinal simulation (acid hydrolysis followed by alkaline hydrolysis), using enzymes extracted from salmon. The results showed that the AA solubility was higher in the gastrointestinal phases than the gastric phase alone, showing the importance of having both phases in vitro solubility for an effective protein breakdown. The AA solubility of different insect-based meals showed that neither partial defatting nor the addition of enzymatic treatment impacted the protein and AA solubility. The in vivo trial (56 days) recorded no differences between fish fed diets containing BSFE and BSFH for growth or body indices. The protein and AA apparent digestibility were similar for both BSFE and BSFH ingredients. Thus, in the current study no differences in nutrient digestibility were observed due to different processing methods employed to BSFL meal both in vivo and in vitro.

Stress tolerance in vitro, application in ice matrix and gastrointestinal simulation of Lactobacillus helveticus

Stress tolerance in vitro, application in ice matrix and gastrointestinal simulation of Lactobacillus helveticus

Microfluidic Strategies for Encapsulation, Protection, and Controlled Delivery of Probiotics.

Probiotics are indispensable for maintaining the structure of gut microbiota and promoting human health, yet their survivability is frequently compromised by environmental stressors such as temperature fluctuations, pH variations, and mechanical agitation. In response to these challenges, microfluidic technology emerges as a promising avenue. This comprehensive review delves into the utilization of microfluidic technology for the encapsulation and delivery of probiotics within the gastrointestinal tract, with a focus on mitigating obstacles associated with probiotic viability. Initially, it elucidates the design and application of microfluidic devices, providing a precise platform for probiotic encapsulation. Moreover, it scrutinizes the utilization of carriers fabricated through microfluidic devices, including emulsions, microspheres, gels, and nanofibers, with the intent of bolstering probiotic stability. Subsequently, the review assesses the efficacy of encapsulation methodologies through in vitro gastrointestinal simulations and in vivo experimentation, underscoring the potential of microfluidic technology in amplifying probiotic delivery efficiency and health outcomes. In sum, microfluidic technology represents a pioneering approach to probiotic stabilization, offering avenues to cater to consumer preferences for a diverse array of functional food options.

Orange passion fruit (Passiflora caerulea L.) as a new raw material for acetic fermentation: evaluation of organic acids and phenolic profile, in vitro digestion, and biological activities.

This study evaluated for the first time the potential of orange passion fruit as a base for alcoholic and acetic fermentations, with a view to assessing its profile of organic acids and polyphenols, in vitro digestion, and biological activities. In terms of aliphatic organic acids, malic acid was the majority in the wine (3.19 g L-1), while in the vinegar, it was acetic acid (46.84 g L-1). 3,4-Dihydroxybenzoic acid (3,4-DHB) was the major phenolic compound in the wine and vinegar samples (3443.93 and 2980.00 μg L-1, respectively). After the in vitro gastrointestinal simulation stage, the wine showed high bioaccessibility for the compounds sinipaldehyde (82.97%) and 2,4-dihydroxybenzoic acid (2,4-DHBA, 81.27%), while the vinegar exhibited high bioaccessibility for sinipaldehyde (89.39%). Through multivariate analysis, it was observed that 3,4-DHB was highly concentrated in the different digested fractions obtained from the wine. In contrast, in the vinegar, the stability of isorahmenetin and Quercetin 3-o-rhamnoside was observed during the in vitro digestion simulation. Lastly, the vinegar stood out for its inhibition rates of α-amylase (23.93%), α-glucoside (18.34%), and angiotensin-converting enzyme (10.92%). In addition, the vinegar had an inhibitory effect on the pathogenic microorganisms Salmonella enteritidis, Escherichia coli, and Listeria monocytogenes. Orange passion fruit has proved to be a promising raw material for the development of fermented beverages. Therefore, this study provides an unprecedented perspective on the use and valorization of orange passion fruit, contributing significantly to the advancement of knowledge about fermented products and the associated nutritional and functional possibilities. © 2024 Society of Chemical Industry.

Virtual reality tools for training in gastrointestinal endoscopy: A systematic review

BACKGROUND Virtual reality (VR) has emerged as an innovative technology in endoscopy training, providing a simulated environment that closely resembles real-life scenarios and offering trainees a valuable platform to acquire and enhance their endoscopic skills. This systematic review will critically evaluate the effectiveness and feasibility of VR-based training compared to traditional methods. AIM To evaluate the effectiveness and feasibility of VR-based training compared to traditional methods. By examining the current state of the field, this review seeks to identify gaps, challenges, and opportunities for further research and implementation of VR in endoscopic training. METHODS The study is a systematic review, following the guidelines for reporting systematic reviews set out by the PRISMA statement. A comprehensive search command was designed and implemented and run in September 2023 to identify relevant studies available, from electronic databases such as PubMed, Scopus, Cochrane, and Google Scholar. The results were systematically reviewed. RESULTS Sixteen articles were included in the final analysis. The total number of participants was 523. Five studies focused on both upper endoscopy and colonoscopy training, two on upper endoscopy training only, eight on colonoscopy training only, and one on sigmoidoscopy training only. Gastrointestinal Mentor virtual endoscopy simulator was commonly used. Fifteen reported positive results, indicating that VR-based training was feasible and acceptable for endoscopy learners. VR technology helped the trainees enhance their skills in manipulating the endoscope, reducing the procedure time or increasing the technical accuracy, in VR scenarios and real patients. Some studies show that the patient discomfort level decreased significantly. However, some studies show there were no significant differences in patient discomfort and pain scores between VR group and other groups. CONCLUSION VR training is effective for endoscopy training. There are several well-designed randomized controlled trials with large sample sizes, proving the potential of this innovative tool. Thus, VR should be more widely adopted in endoscopy training. Furthermore, combining VR training with conventional methods could be a promising approach that should be implemented in training.