Rate Of Digestion Research Articles

The influence mechanism of pH and polyphenol structures on the formation, structure, and digestibility of pea starch-polyphenol complexes via high-pressure homogenization

The formation of starch-polyphenol complexes through high-pressure homogenization (HPH) is a promising method to reduce starch digestibility and control postprandial glycemic responses. This study investigated the combined effect of pH (5, 7, 9) and polyphenol structures (gallic acid, ferulic acid, quercetin, and tannic acid) on the formation, muti-scale structure, physicochemical properties, and digestibility of pea starch (PS)-polyphenol complexes prepared by HPH. Results revealed that reducing pH from 9 to 5 significantly strengthened the non-covalent binding between polyphenols and PS, achieving a maximum complex index of 13.89 %. This led to the formation of complexes with higher crystallinity and denser structures, promoting a robust network post-gelatinization with superior viscoelastic and thermal properties. These complexes showed increased resistance to enzymatic digestion, with the content of resistant starch increasing from 28.66 % to 42.00 %, rapidly digestible starch decreasing from 42.82 % to 21.88 %, and slowly digestible starch reducing from 71.34 % to 58.00 %. Gallic acid formed the strongest hydrogen bonds with PS, especially at pH 5, leading to the highest enzymatic resistance in PS-gallic acid complexes, with the content of resistant starch of 42.00 %, rapidly digestible starch of 23.35 % and slowly digestible starch of 58.00 %, and starch digestion rates at two digestive stages of 1.82 × 10–2 min−1 and 0.34 × 10–2 min−1. These insights advance our understanding of starch-polyphenol interactions and support the development of functional food products to improve metabolic health by mitigating rapid glucose release.

Antioxidant and Anti-Inflammatory Capacities of Three Dry Bean Varieties after Cooking and In Vitro Gastrointestinal Digestion.

The present study delved into the chemical composition, antioxidant, and anti-inflammatory properties of three dry edible beans: Black (BL), Great Northern (GN), and Pinto (PN). The beans were soaked, cooked, and subjected to in vitro gastrointestinal (GI) digestion. BL bean exhibited significantly higher gastric (42%) and intestinal (8%) digestion rates. Comparative assessment of soluble GI-digested fractions (<3 kDa) revealed that the GN bean exhibited the highest abundance of dipeptides (P < 0.05). The BL bean fraction displayed a 4-fold increase in tripeptides (P < 0.05). Both BL and PN bean fractions are high in essential free amino acids, flavonols, and derivatives of hydroxybenzoic acid when compared to the GN bean. All the beans exhibited the ability to mitigate TNF-α-induced pro-inflammatory signaling; however, the BL bean fraction was the most effective at lowering AAPH-induced oxidative stress in HT-29 cells, followed by the GN bean (P < 0.05). In contrast, a low antioxidant effect was observed with PN beans.

Growth response of post weaned F1 Friesian × Borena (Bos taurus × Bos indicus) crossbred growing heifers fed on wheat straw-based densified complete feed block.

This experiment was designed to investigate the effect of feeding wheat-straw based densified complete feed block (DCFB) on daily weight gain, feed intake, digestibility and feed conversion rate in growing heifer calves. Eight weaned F1 Frisian*Borena (Bos taurus × Bos indicus) crossbred calves (92.5 ± 27.5kg body weight) and 5 months of age were randomly distributed into four groups, each with two animals evaluated under 4 × 4 double Latin Square Design for 240 days. The control treatment was natural pasture hay (NPH) and concentrate mix (CM) fed conventionally in a way that covers 50:50% requirements on dry matter (DM) bases and DCFB prepared by mixing wheat straw (WS) to concentrates mixture in the ratio of 50:50 (T2), 40:60 (T3) and 30:70 (T4), respectively. Each heifer group was fed on each diet for 60 days. At the end of each period the last 7 days were used to collect feed and feacal samples. However, the heifers were weighed each 15 days to estimate daily growth performances. It was found that significant (P < 0.05) differences among groups in average daily gain, feed conversion rate, feed intake and digestibility. The densification of WS and feeding in the form of feed block generally improved feed DM and nutrient intake and digestibility. The increase in the proportion of CM in the DCFBs also increased the DM and nutrient intake and digestibility. Heifer growth rate was higher (P < 0.05) in T1, T3 and T4 diets than T2 groups. Feed conversion ratio was higher (P < 0.05) both in T3 and T4 compared to T1 and T2. The total cost of production per each gram body weight gained was recorded higher (P < 0.05) for calves in the T2 group compared to calves in T1, T3 and T4. In conclusion, maintaining post weaned F1 heifer calves on DCFB composed of wheat straw and a commercial calf's concentrate based diet in the ratio of 40 to 60 would both biologically and economically feasible.

An insoluble cellulose nanofiber with robust expansion capacity protects against obesity

An imbalance between energy intake and energy expenditure predisposes obesity and its related metabolic diseases. Soluble dietary fiber has been shown to improve metabolic homeostasis mainly via microbiota reshaping. However, the application and metabolic effects of insoluble fiber are less understood. Herein, we employed nanotechnology to design citric acid-crosslinked carboxymethyl cellulose nanofibers (CL-CNF) with a robust capacity of expansion upon swelling. Supplementation with CL-CNF reduced food intake and delayed digestion rate in mice by occupying stomach. Besides, CL-CNF treatment mitigated diet-induced obesity and insulin resistance in mice with enhanced energy expenditure, as well as ameliorated inflammation in adipose tissue, intestine and liver and reduced hepatic steatosis, without any discernible signs of toxicity. Additionally, CL-CNF supplementation resulted in enrichment of probiotics such as Bifidobacterium and decreased in the relative abundances of deleterious microbiota expressing bile salt hydrolase, which led to increased levels of conjugated bile acids and inhibited intestinal FXR signaling to stimulate the release of GLP-1. Taken together, our findings demonstrate that CL-CNF administration protects mice from diet-induced obesity and metabolic dysfunction by reducing food intake, enhancing energy expenditure and remodeling gut microbiota, making it a potential therapeutic strategy against metabolic diseases.

Racial, Ethnic, and Geographic Disparities in Digestive Diseases Mortality in the United States, 2000–2019

Background and aimThe global burden of digestive diseases mortality has been increasing over the last three decades. However, little is known about disparities in digestive diseases-specific mortality in the United States. This study aimed to examine racial, ethnic, state- and county-level disparities in digestive diseases mortality rate in the United States between 2000-2019. MethodsWe used the Institute of Health Metrics and Evaluation, Global Health Data Exchange to gather digestive diseases age-standardized mortality rates for five racial and ethnic groups (White, Black, Latino, American-Indian/Alaska Native [AIAN], and Asian-Pacific Islanders [API]) by sex, state, and county between 2000-2019. We used joinpoint regression analysis to evaluate the overall temporal trends by demography. ResultsThe overall cause-specific mortality rate decreased from 36.0 to 34.5 deaths per 100,000 population across all groups (2000-2019). In 2019, AIAN individuals had the highest mortality rate (86.2), followed by White (35.5), Latino and Black (both at 33.6), and API individuals (15.6). Significant increases occurred across some of the racial and ethnic groups, with an increased average annual percentage change (AAPC2000-2019) among AIAN (0.87%, 95% CI: 0.77-0.97) and White individuals (0.12%, 0.02-0.22) particularly among females, while Latino, Black, and API individuals showed reduced AAPC2000-2019. AIAN constitutes the main race affected in the top ten counties. Substantial state-level variation emerged, with the highest mortality rates in 2019 seen in West Virginia. ConclusionsDespite an overall decrease in digestive diseases mortality, significant disparities persist across racial and ethnic groups. AIAN and White individuals experienced increased mortality rates, particularly among females. Targeted interventions and further research are needed to address these disparities and improve digestive health equity.

Potentials of Mahachanok mango peel pectin in modulating glycaemic index in simulated in vitro carbohydrate digestion of meat product

Pectin derived from mango peel biomass offers a noteworthy alternative to starch in food products, potentially assisting in controlling hyperglycaemia by impacting starch digestion. Consequently, this study evaluates the potential of Mahachanok mango peel (MHMP) pectin in glycaemic index (GI) reduction of meat products using simulated in vitro carbohydrate digestion. The physicochemical characteristics of MHMP pectin (MHMPP) were assessed using both FTIR and titration techniques, with microarray polymer profiling employed to analyse the glycan profile. In vitro simulations of carbohydrate digestion were carried out to assess its efficacy. Additionally, meatballs fortified with MHMPP were formulated, and the glycaemic index of the resultant products was ascertained. Microarray polymer profiling revealed distinct glycans in different fractions, including galactose, xyloglucan, and glycoprotein. Microwave extraction of pectin yielded 19.04 % MHMPP content with specific characteristics: L* (58.04), a* (12.80), b* (23.50), 6.81 % moisture content, and 78.63 % solubility. The degree of esterification at 55.73 %, an equivalent weight of 789.26 mg/moL, and a methoxyl content of 8.39 %, evidently identified MHMPP as high-methoxyl pectin. In a simulated system of MHMPP, content correlates with reduced digestion, supported by lowered values across the hydrolysis index (HI), rapidly available glucose (RAG), slowly available glucose (SAG), and expected glycaemic index (eGI). Higher MHMPP levels consistently exhibit a decreased impact on these digestive factors. In a simulated meat product system, increased MHMPP content corresponded to slower digestion rates, indicating its potential to retard digestion, as supported by HI, RAG, SAG, and eGI. The supplementation of 25 % pectin to meatballs is the most successful treatment, as it results in eGI, RAG, and SAG values of 8.71 (mg/gsample), 6.65 (mg/gsample), and 1.85 (mg/gsample), respectively. This study highlights the advantage of MHMP-derived dietary fibre in product development from industrial byproducts, aligning with sustainable development goals by reducing reliance on non-renewable materials.

Starch molecular structure and diabetes

Starch is a primary source of food energy for human beings. Its chain-length distribution (CLD) is a major structural feature influencing physiologically-important properties, such as digestibility and palatability, of starch-containing foods. Diabetes, which is of epidemic proportions in many countries, is related to the rate of starch digestion in foods. Isoforms of three biosynthesis enzymes, starch synthase, starch branching enzymes and debranching enzymes, control the CLDs of starch, which can be measured by methods such as size-exclusion chromatography and fluorophore-assisted carbohydrate electrophoresis. Fitting observed CLDs to biosynthesis-based models based on the ratios of the activities of those isoforms yields biosynthesis-related parameters describing CLD features. This review examines CLD measurement, fitting CLDs to models, relations between CLDs, the occurrence and management of diabetes, and how plant breeders can develop varieties to optimize digestibility and palatability together, to develop starch-based foods with both a lower risk of diabetes and acceptable taste.

Influence of probiotic and vitamin C on productivity, digestibility and accessibility of nutrients in the diet of meat quails while reducing the risk of aflatoxicosis

Of all known aflatoxicones, the most dangerous is afl atoxin B1, produced by mold of the genus Aspergillus. It destroys the liver parenchyma, very often leading to cirrhosis of this gland. In addition, aflatoxin B1 suppresses the vital activity of beneficial microfl ora of the digestive tract and the processes of digestion and absorption of nutrients in compound feed. The purpose of the research was to study the effect of vitamin C and the probiotic Bioxymin Chicken on the livability, growth rate, digestibility and accessibility of nutrients in compound feed for meat quails with a tolerant level of aflatoxin B1. The studies have shown that in order to improve the survival rate of livestock, growth rate, increase digestibility and accessibility of nutrients in the diet, vitamin C at a dose of 500 g/t and probiotic Bioxymin Chicken at a dose of 1500 g/t of the compound feed should be included in the composition of complete compound feeds (barley-sorghum-soy type) at a tolerant level of afl atoxin B1. This resulted in a significant (p &lt; 0.05) superiority of the quails of the 3rd experimental group over the control analogues in terms of digestibility coefficients of dry matter, organic matter, crude protein, crude fi ber and nitrogen-free extractive substances. The results of the studies have shown that the activity indices of proteinases, cellulases, lipases, amylases in the chyme of the small intestine are completely consistent with the indices of digestibility and assimilation of nutrients in quail diets. In addition, in comparison with the quails of the control group, the meat quails of the 3rd experimental group showed a higher digestibility of feed nitrogen by 7.10 % (p &lt; 0.05), with an increase in the level of use of this element from the amount taken per day with feed by 3.69 abs.%.

In vitro evaluation of ruminal digestibility and fermentation characteristics of local feedstuff-based beef cattle ration

Background: Optimum productivity of beef cattle is achieved with adequate feed supply, both in quality and quantity. Consumption of local feedstuff Neptunia plena L. Benth and Leersia hexandra Swartz as a ration by the animal subject is expected to promote cost efficiency and production, as well as provide essential nutrition needs. Therefore, this research aimed to evaluate dry matter digestibility (DMD), organic matter digestibility (OMD), N-NH3 production, and volatile fatty acid (VFA) in beef cattle. Methods: Feed and rumen inoculum samples were prepared and analyzed for their proximate contents. There were five treatment groups based on the diet received by beef cattle. In vitro approaches were used to determine the DMD, OMD, N-NH3 production, and VFA in beef cattle. The research was conducted in the Laboratory of Feed Nutrient Science, Faculty of Animal Husbandry and Agriculture, Diponegoro University, Semarang. The data were analyzed using ANOVA at a significance level of 95%, and a Duncan Multiple Range Test. Results: The results showed that the highest DMD (P&lt;0.05) was derived from T5 (56.47%), followed by T4 (56.45%) and T3 (55.90%). T5=62.40% significantly (P&lt;0.05) generated the highest OMD followed by T4=61.95% and T3=60.82%. This treatment had the highest N-NH3 value, namely 5.02 mM, compared with T3=4.55 mM, T4=4.50 mM, T2=4.22 mM, and T1=3.99 mM. Furthermore, T5 had the highest VFA (P&lt;0.05) compared with T4, T3, T2, and T1 with the value of 150.5, 133.0, 130.5, 130.0, and 123.5 mM, respectively. Conclusions: The local feedstuff-based ration contributed to beef cattle production.

Regulated the aggregation of bile salts by β-Cyclodextrin and Tangeretin at the oil-water interface for inhibiting lipid digestion

Our previous research has demonstrated that the changes in oil-water interface properties during dietary digestion have a significant impact on the digestion and absorption of lipids. In this study, these methods of interfacial tension, microscopic examination, isothermal titration calorimetry (ITC), molecular dynamics (MD) simulations, and free fatty acid (FFA) release were used to evaluate the effect and mechanism of assembly behavior of tangeretin (TAN) and β-cyclodextrin (β-CD) at the oil-water interface on the rate of lipid digestion. The results showed that the combination of β-CD and TAN at the oil-water interface made the interfacial tension first increase and then decrease with the increase of TAN: β-CD ratios (M: M, 1:1–20). The self-assembled structure formed by the interaction of TAN and β-CD can produce stronger interaction with bile salts, which makes bile salts flocculate at the oil-water interface. The FFAs release experiment showed that a TAN: β-CD molar ratio of 1:8 exerted the highest inhibitory (34.92%) effect on lipid digestion. Furthermore, the results from ITC and MD simulations confirmed that BS exhibited stronger binding affinity with the TAN/β-CD complex. These results suggested that the TAN/β-CD complex caused the bile salts to prematurely gather at the oil-water interface, thereby thickening the interfacial layer, hindering the displacement of bile salts and lipase between droplets, and ultimately impeding lipid digestion. This study emphasized the promising potential of the synergistic effect between cyclodextrin and flavoring molecules in inhibiting lipid digestion, proposing a novel avenue for the development of reduced-fat foods with enhanced health benefits.

Curcumin Induces Autophagy-mediated Ferroptosis by Targeting the PI3K/AKT/mTOR Signaling Pathway in Gastric Cancer.

As a very common malignancy of the digestive system, the incidence and mortality rates of gastric cancer (GC) are increasing year by year. The critical role of ferroptosis in cancer development has been well-documented. The polyphenol compound curcumin shows prominent anti-tumor effects in multiple cancer types, including GC. However, whether curcumin participates in GC tumorigenesis by regulating ferroptosis remains unknown. Gastric cancer cells AGS and HGC-27 were treated with curcumin (0, 10, and 20 μM). Cell viability and death were evaluated through CCK-8 and LDH release assays. LC3B expression in cells was estimated through immunofluorescence staining. Intracellular ferrous iron (Fe2+), GSH, MDA, and lipid ROS levels were assessed by corresponding assay kits. The cellular levels of autophagy markers (ATG5, ATG7, Beclin 1, and LC3B), ferroptosis markers (ACSL4, SLC7A11, and GPX4), and phosphorylated (p)-PI3K, p-AKT, and p-mTOR were determined through western blotting. Curcumin attenuated cell viability but stimulated cell death in GC cells. Curcumin enhanced autophagy in GC cells, as demonstrated by the increased levels of ATG5, ATG7, Beclin 1, and LC3B. Besides, curcumin upregulated iron, MDA, GSH, and ACSL4 levels while downregulated lipid ROS, SLC7A11, and GPX4 levels, suggesting its stimulation on ferroptosis in GC cells. Curcumin decreased p-PI3K, p-AKT, and p-mTOR levels in cells. Importantly, the ferroptosis inhibitor ferrostatin-1 overturned the impacts of curcumin on GC cell viability, death, and ferroptosis. Curcumin suppresses GC development by inducing autophagy-mediated ferroptosis by inactivating the PI3K/AKT/mTOR signaling.

Rock crack initiation triggered by energy digestion

The critical value of rock failure is determined by irreversible deformation (inelastic deformation, damage, and other internal dissipation) processes and external conditions before rock failure. Nevertheless, a thorough explanation of the mechanism causing cracks in rock material has not yet been provided. The strain energy theory is applied in this work to assess the initiation of rock cracks and investigate the relationship between energy digestion and rock strength. Firstly, the uniaxial compression test was conducted on sandstone samples under quasi-static loading conditions and the results of energy evolution, non-linear cumulative digestion, and stored ultimate energy were obtained. Then, a novel algorithm for assessing the initiation of rock cracks has been put forth. The concept of energy digestion index (EDI), which is the ratio of digested energy over the external loading energy, has been developed to characterize the energy absorption capacity of rock material. The result shows a relationship between the maximum growth rate of energy digestion and the increasing rate of variable elasticity modulus and crack initiation. The mechanical characteristics and peak strength of the rock material are negatively correlated with the EDI. By monitoring the digested energy status, an evaluation of the residual strength is introduced based on the relationships, which will initiate further research into in-situ monitoring and failure prediction.

Physicochemical change and sensory quality profile of koji fermented-sorghum during the fermentation process using Aspergillus oryzae culture.

Abstract Sorghum although rich in nutrients is known to have a low digestibility rate which hinders their usage. In this research, sorghum was subjected to koji fermentation to increase its digestibility rate. Koji fermentation, which utilizes the Aspergillus oryzae mold, is known for its ability to hydrolyze carbohydrates and protein in food products. Three different boiling times (5 minutes, 10 minutes, and 20 minutes) and three different fermentation times (2 days, 4 days, and 8 days) fermentation were done and the digestibility rate will be expressed as the reduced sugar content, total soluble protein content, and degree of hydrolysis. The result showed that sorghum boiled for 20 minutes and fermented for 8 days, produced the highest reducing sugar content and the highest degree of hydrolysis which were 45.6 mg/g and 77.3%, respectively. While sorghum that had been boiled for 20 minutes and fermented for 2 days showed the highest soluble protein, 21.8 mg/g. Sorghum boiled for 20 minutes was then chosen as the best treatment along with different fermentation times to ferment sorghum before being applied to the sorbet formulation. Throughout the sensory evaluation, the highest acceptance was from koji sorbet made from 4 days of fermentation and 20 minutes of boiling time was the most preferred in sensory with moderate likeness. The sorbet also can be considered as a high protein and light fat food based on its nutritional value with &gt;13% protein content and &lt;5% fat content per serving.

Cell wall permeability in relation to in vitro starch digestion of pea cotyledon cells

The role of cell wall permeability and rate of starch digestibility in intact cotyledon cells from four different varieties of pea seeds was studied. Pulsed-field gradient nuclear magnetic resonance (PFG NMR) coupled with light and confocal microscopy were employed to evaluate the cotyledon cells' diffusion coefficients and cell wall permeability. The cotyledon cells' diffusion coefficients and cell wall permeability followed a decreasing trend: White/yellow pea > Marrowfat pea > Maple pea > Blue pea. The varying size of internal cavities in the microstructure in the cotyledon cells, as observed by the light and confocal micrographs, may be responsible for this trend. The extent of starch hydrolysis recorded from the cotyledon cells followed the same trend of the cell wall permeability except for Blue pea cotyledon cells. Thus, indicating that the more permeable the cotyledon cell to the starch-degrading enzymes, the higher the extent of intracellular starch hydrolysis. The microstructure changes in the cotyledon cells during digestion also confirmed this observation.

A mechanistic study of chestnut starch retrogradation and its effects on in vitro starch digestion

Starch retrogradation is a mechanism that is associated with the quality of starch-based food products. A thorough understanding of chestnut starch retrogradation behavior plays an important role in maintaining the quality of chestnut foods during processing and storage. In this study, we investigated the effects of storage time on the structural properties and in vitro digestibility of gelatinized chestnut starch by using X-ray diffraction (XRD), Fourier transform infrared (FTIR) spectroscopy, and solid-state 13C nuclear magnetic resonance (NMR). The results showed that the long-range crystallinity and short-range molecular order of retrograded chestnut starch first rapidly increased from 3 h to 3 d and then decreased from 3 d to 7 d, followed by a slight increase from 7 d to 14 d with retrogradation. With the extension of storage time at 4 °C, there were generally obvious increases in single and double helical structures, which were stacked into long-term ordered structure, resulting in increased enthalpy changes as detected by differential scanning calorimetry spectroscopy (DSC) and reduction of the digestion rate of retrograded chestnut starch. Overall, this study may provide important implications for manipulating and improving the quality of chestnut foods.

Ice cream cone fortified with spent coffee ground: Chemical composition, quality and sensory characteristics, and in vitro starch digestibility

The objective of the study was to evaluate the effect of the incorporation of spent coffee grounds in ice cream cones on the quality, sensory characteristics, and in vitro starch digestibility. The incorporation of spent coffee grounds in ice cream cones increased the content of dietary fiber and phenolic compounds. However, the quality and texture characteristics decreased with the addition of spent coffee grounds. The in vitro starch digestibility decreased significantly, resulting in a significant increase in resistant starch content. Fitting starch digestibility using the LOS-plot model revealed the presence of two sequential first-order digestion rates. Sensory analysis revealed that the panelists well accepted ice cream cones fortified with spent coffee grounds. The results suggest that spent coffee grounds are a potential ingredient for the formulation of food matrices with reduced starch digestibility, which contributes to the prevention of chronic degenerative diseases such as type II diabetes.

Molecular regulation of rapeseed protein for improving its techno-functional properties

To improve the techno-functional properties of rapeseed protein (RP), this work tried to regulate the molecular structure of RP via inducing the co-assembly of RP with zein and whey protein (WP). The results showed that WP and zein mainly regulate the folding process of RP through hydrophobic and disulfide bonds, thereby altering the structural conformation and forming stable complex RP (CRP). WP addition not only increased the number of surface charges and hydrophilicity of proteins, but also decreased their sizes, improved the water solubility, as well as the availability of active groups. These changes significantly increased the foaming capacity (from 60 % to 147 %) and in vitro gastric digestion rate (from 10 % to 60 %) of CRP. Besides, WP also contributed to the formation of gels and the regulation of their textural profiles. Comparatively, zein improved the hydrophobicity of CRP and balanced degree of intermolecular forces, which effectively increased the emulsifying activity index of CRP from 22 m2/g to 90 m2/g. Zein decreased the hardness, springiness and water-holding capacity of gel, but increased its gumminess and chewiness. Overall, both WP and zein effectively changed the structural conformation of RP, and improved its techno-functional properties, which provides an effective strategy to modify protein.

Tailoring starch-lipid complexes for optimized flaxseed oil emulsion stability, antioxidation, and digestion kinetics

Whereas starch-lipid complex emulsifiers are anticipated to possess both an outstanding amphiphilicity and slowly-digesting characteristics, yet a more sustainable and cost-effective approach remains to be explored. Herein, we systematically prepared starch-lauric acid complexes (SLACs) through a solid encapsulation method under varying reaction temperatures (50–90 °C) and times (0.25–60 h). Complexing index analysis, differential scanning calorimetry, and X-ray diffraction analysis revealed an enhanced degree of complexation in SLACs with prolonged reaction time, evidenced by the inward migration of free lauric acid, as further confirmed by confocal laser scanning microscopy. In vitro digestibility, contact angle, and interfacial tension measurements demonstrated that SLACs exhibited high levels of slowly digestible starch, a low digestion rate, and excellent amphiphilicity, which was particularly notable in SLACs produced at 80 °C for 6 h. Emulsions stabilized by SLACs showed a smaller droplet size, a higher oil loading rate, an increased yield stress, and an improved storage stability compared to V-type starch. Oxidation experiments indicated that SLACs enhanced the oxidative stability of flaxseed oil, with elevated initial oxidation temperatures and reduced levels of oxidative products. In a simulated gastrointestinal digestion model, SLACs-stabilized structured emulsions exhibited sustained release and lower final contents of fatty acids, suggesting superior resistance to bile acids and digestive enzymes compared to PG2000, a chemically modified food starch (i.e. OSA-starch) refined from waxy maize. Our findings provide an effective strategy for enhancing lipid antioxidation and regulating intestinal digestion.

Bio-treatment of Cheese Whey by Black Soldier Fly Larvae (Hermetia illucens) reared in Algeria

Whey, a by-product of cheese industry, poses environmental challenges when discharged untreated. This study aimed to mitigate whey pollution and transform it into value-added products using black soldier fly larvae (BSFL). By investigating whey effects on BSFL growth and performance, an innovative waste management strategy was explored. The five-old-day larvae were fed with four diets; dry spent coffee ground (SCG) as the control diet, while SCG wetted with acid, sweet and fermented whey were the test diets. The results showed that whey types increased significantly (p &lt; 0.05) BSFL growth compared to the control, the dry weight (53.83±0.49 Vs 25.10±0.18 mg/larva), growth rate (1.59±0.06 Vs 0.44±0.01 mg/day) and survival rate (78.83±1.25 Vs 68.50±1.5 %) of larvae and reduced their development time (28.00±01 Vs 37.00±01 day). Furthermore, mixing SCG diet with whey enhanced positively their performance by increasing the waste reduction (26.73±0.81 Vs 16.87±0.37 %), waste reduction index (0.85±0.03 Vs 0.45±0.01 %/day), approximate digestibility (36.49±1.52 Vs 20.29±0.53 %) and bioconversion rate (17.94±0.47 Vs11.65±0.52%). Adding whey to SCG diet increased protein content of BSFL (40.11% vs. 34.18%) and reduced fat (36.06 vs. 37.87 %) in dry mass. Whey also improved the composition of frass by increasing the phosphorus and total nitrogen levels. This approach demonstrates a sustainable solution for dairy industries waste, contributing to the circular economy and offering potential applications in animal feed and fertilizer production.

Nutritional Evaluation of Milk Thistle Meal as a Protein Feedstuff for Diets of Dairy Cattle.

The objective of this work is to investigate the chemical and nutritional value of milk thistle meal (MTM) in order to improve it and to provide theoretical support for its application in dairy cattle production. MTM was assessed in comparison with seven conventional protein feed sources, namely, soybean meal (SBM), cottonseed meal (CS), canola meal (CN), palm kernel meal (PK), rice bran meal (RB), corn germ meal (CG), and sesame meal (SS). The chemical composition of these feedstuffs was assessed using wet chemical analysis, the Cornell Net Carbohydrate and Protein System was used to evaluate the carbohydrate and protein fractions, and the in situ nylon bag technique and the modified three-step in vitro method were used to assess the rumen degradation and intestinal digestibility. Additionally, Fourier transform infrared technology was used to determine the feedstuff protein spectral molecular structure and its amino acid profile was also assessed. The result showed that MTM acid detergent fiber, lignin, unavailable nitrogen, and non-degradable carbohydrate content were higher than those of the other feedstuffs. It had a 17% and 36% rumen effective degradation rate of neutral detergent fiber and dry matter, respectively, and had the lowest small intestinal rumen undegradable protein digestibility rate. It was low in leucine, histidine, arginine, and proline, but high in methionine. The total area of amide I and amide II in the protein secondary structure was similar to that of CN and CS, and the amide I and II ratio was not different from that of RB. To sum up, MTM has a poor carbohydrate composition and is high in fiber but, in comparison to most other protein feeds, has a higher crude protein rumen effective degradation rate, similar to that of SBM, and it is a good source of methionine, a limiting amino acid. Hence, its nutritional value can be further improved for application in dairy feeding through processes such as microbial or enzymatic fermentation.