Simulated Gastrointestinal Digestion Research Articles

Chemical stability of β-carotene composite or bilayer emulsions coated with pea protein isolate and γ-polyglutamic acid compared to monolayer emulsion

Abstract The integration of β-carotene into functional foods is limited due to its limited hydrophilicity and chemical stability. To address this issue, emulsion was encouraged to be utilized. Monolayer, composite, and bilayer emulsions were prepared using pea protein isolate (PPI) alone or in combination with poly-γ-glutamic acid (γ-PGA). Our findings indicate that the bilayer emulsion utilizing γ-PGA as an external emulsifier exhibited the smallest droplet size (737.61 nm) and highest zeta potential (−35.23 mV). Under various environmental stresses, the chemical stability of the composite emulsion surpassed that of the monolayer emulsion but was inferior to that of the bilayer emulsion. Moreover, following simulated gastrointestinal digestion, the β-carotene bioaccessibility in the composite emulsion (12.76 %) exceeded that in the monolayer emulsion (6.57 %) but was less than that in the bilayer emulsion (20.01 %). Therefore, the emulsion preparation method or the sequence of γ-PGA addition significantly affects emulsion stability. Among the studied emulsions, the bilayer emulsion demonstrated the most stable structure, enhancing the stability of β-carotene within the oil droplets.

Two Novel Angiotensin-Converting Enzyme (ACE) Inhibitory and ACE2 Upregulating Peptides from the Hydrolysate of Pumpkin (Cucurbita moschata) Seed Meal.

Pumpkin (Cucurbita moschata) seed meal (PSM), the major byproduct of pumpkin seed oil industry, was used to prepare angiotensin-converting enzyme (ACE) inhibitory and angiotensin-converting enzyme 2 (ACE2) upregulating peptides. These peptides were isolated and purified from the PSM hydrolysate prepared using Neutrase 5.0 BG by ultrafiltration, Sephadex G-15 column chromatography, and reversed-phase high-performance liquid chromatography. Two peptides with significant ACE inhibition activity were identified as SNHANQLDFHP and PVQVLASAYR with IC50 values of 172.07 and 90.69 μM, respectively. The C-terminal tripeptides of the two peptides contained Pro, Phe, and Tyr, respectively, and PVQVLASAYR also had Val in its N-terminal tripeptide, which was a favorable structure for ACE inhibition. Molecular docking results declared that the two peptides could interact with ACE through hydrogen bonds and hydrophobic interactions. Furthermore, the two peptides performed protective function on EA.hy926 cells by decreasing the secretion of endothelin-1, increasing the release of nitric oxide, and regulating the ACE2 activity. In vitro simulated gastrointestinal digestion showed the two peptides exhibited good stability against gastrointestinal enzyme digestion. In conclusion, PSM is a promising material for preparing antihypertensive peptides.

Effect of grain structure and cooking method on starch digestibility and antioxidant activity of amaranth (Amaranthus caudatus L.) grains during simulated gastrointestinal digestion

Amaranth has received widespread interest as a high-quality source of nutrition. This study examined changes in starch hydrolysis and antioxidant activity of intact or slurry of amaranth grains, which were cooked with different methods, such as boiled and roasted, during simulated in vitro gastrointestinal digestion. The starch digestibility of amaranth samples was analyzed using starch hydrolysis percentage and digestion kinetics during simulated digestion. Simultaneously, TPC and antioxidant assays, such as ABTS, FRAP, and MIC, assessed the changes in antioxidant potential during digestion. The results showed that the slurry increased starch hydrolysis and antioxidant properties compared with intact grain. Boiling and roasting also showed increased antioxidant activity and starch hydrolysis during digestion. Whether intact grains or slurries, the roasted samples had lower starch hydrolysis and higher antioxidant properties during digestion than the boiled samples. The equilibrium starch hydrolysis percentages of the roasted and boiled intact grains were 15.50 and 67.41 %, and those TPC were 662.78 and 470.21 mg GAE/100 g sample (db.), respectively. In this study, roasting was more beneficial in delaying starch hydrolysis and improving antioxidant activity than boiling. In addition, maintaining the grain state was more conducive to controlling starch hydrolysis. Our findings could be beneficial for the amaranth consumers.

Stability and transepithelial transport of oligopeptide (KRQKYD) with hepatocyte-protective activity from Jinhua ham in human intestinal Caco-2 monolayer cells

The study evaluated the stability of an oligopeptide (Lys-Arg-Gln-Lys-Tyr-Asp, KRQKYD) and its transport mechanism by simulating gastrointestinal digestion and a model of human intestinal Caco-2 monolayer cells in vitro. In this study, the effects of environmental factors (temperature, pH and NaCl concentration) and simulated gastrointestinal digestion on the stability of KRQKYD were evaluated by indicators of the levels of alanine transaminase (ALT), aspartate transaminase (AST) and malondialdehyde (MDA) in an alcohol-induced hepatocyte injury model. The results showed that KRQKYD still maintained satisfactory hepatocyte-protective activity after treatment with different temperatures (20−80 °C), pH (3.0−9.0), NaCl concentration (1 %−7 %) and simulated gastrointestinal digestion, which indicated that KRQKYD showed good stability to environmental factors and simulated gastrointestinal digestion. Furthermore, the intact KRQKYD could be absorbed in a model of Caco-2 monolayer cells with a Papp value of (9.70 ± 0.53) × 10−7 cm/s. Pretreatment with an energy inhibitor (sodium azide), a competitive peptide transporter inhibitor (Gly-Pro) and a transcytosis inhibitor wortmannin did not decrease the level of transepithelial KRQKYD transport, indicating that the transport mechanism of KRQKYD was not associated with energy dependent, vector mediated and endocytosis. The tight junction disruptor cytochalasin D significantly increased the level of transepithelial KRQKYD transport (P < 0.05), suggesting that intact KRQKYD was absorbed by paracellular transport.

Physicochemical and digestion properties of fish oil and anthocyanins co-encapsulated W/O/W emulsion reinforced with alginate

W/O/W double emulsion systems offer the ability to co-deliver water-soluble and oil-soluble bioactives, making them a promising choice for multifunctional delivery applications. This study focused on the development of a whey protein isolate-based W/O/W emulsion encapsulating fish oil and anthocyanins, with the addition of sodium alginate (SA) into the external aqueous phase. The physicochemical properties, emulsion stability, anthocyanins encapsulation efficiency (EE), and anthocyanins release during simulated gastrointestinal digestion were studied. The results indicated that the physical stability of W/O/W emulsions improved with increasing SA, attributed to the higher viscosity and the protective coating of SA on the WPI-stabilized interface. However, the EE of anthocyanins in SA-reinforced W/O/W emulsions was found to be lower. Excessive SA concentration, such as 1.0%, was observed to be unfavorable to maintaining the internal W1/O interface integrity. Overall, the double emulsion structure effectively regulated the release of anthocyanins throughout the digestion process. The study concluded that W/O/W emulsions containing 0.75% SA achieved optimal stability and controlled-release characteristics. These findings offer valuable insights into fabricating double emulsions for multifunctional delivery purposes, showcasing their potential applications in the food and pharmaceutical industries.

Oral sericin ameliorates type 2 diabetes through passive intestinal and bypass transport into the systemic circulation

Ethnopharmacological relevanceBoiled silkworm cocoons have been used to treat 'Xiaoke disease' (diabetes mellitus) recorded in Chinese medicine for over 800 years. In recent years, it has been found that the active substance silk sericin (SS) has therapeutic benefits in treating type 2 diabetes mellitus (T2DM). SS promotes pancreatic islet signalling, the proliferation of pancreatic islet cells, and insulin secretion. It is inferred that SS enters the bloodstream after oral administration and plays a role in the body's circulation. As a natural protein, SS needs to resist digestion by proteases in the gastrointestinal tract and cross the gastrointestinal barrier after oral administration. It is currently unclear how SS crosses the gastrointestinal barrier and whether it exerts therapeutic effects on T2DM by entering the circulation. Aim of the studyTo study how SS crosses the gastrointestinal barrier and whether it enters the body circulation to exert a therapeutic effect on T2DM. Materials and methodsSS was extracted from silkworm cocoons using an alkaline method with sodium carbonate. The antidigestive capacity of SS was detected using SDS-PAGE gel electrophoresis experiments. The mode of uptake and translocation of orally consumed SS in vivo was analysed using the AP-side to BL-side and BL-side-AP-side translocations, apparent Permeability coefficient(Papp), and Exocytosis rates(ER). The study compared the differences between the adSS group and the adSS+EDTA group by using Ethylenediaminetetraacetic acid(EDTA) to separate the tight junctions between Caco-2 cells. The aim was to analyse whether the transport mode of oral filaggrin proteins in vivo could be absorbed by bypass transport. By administering SS through oral and intraperitoneal injection to type 2 diabetic mice, we measured its concentration in the blood, as well as blood glucose and insulin levels, to determine its effectiveness in treating diabetes and its ability to enter the body's circulation for treatment. ResultsThe molecular weight of SS decreased from 10k∼25kDa to 10k∼15kDa after in vitro simulated gastrointestinal fluid digestion, indicating its good antidigestive properties. The apparent Papp was greater than 1×10-6 cm·s-1 , and the ER was between 0.5 and 1.5, indicating that adSS was well-absorbed and mainly passively transported. The Caco-2 cell model showed that the addition of EDTA promoted the transport of adSS, resulting in significantly larger Papp and ER values, indicating that adSS was absorbed by bypass transport. After oral administration of SS, the concentration of SS in the blood was lower than after intraperitoneal injection, which is 60% of intraperitoneal administration. Mice with a T2DM model who were administered SS for 5 weeks showed significant improvement in insulin resistance and glucose tolerance. Additionally, the pancreatic tissue appeared more regular. In the treatment of T2DM, injections of SS have been shown to be more effective than oral administration. Both oral and intraperitoneal injections have been partially involved in the circulation. ConclusionsSS is enzymatically cleaved by proteolytic enzymes in the gastrointestinal tract. The smaller molecules are partially absorbed into the body's circulation through passive and paracrine transport, exerting a therapeutic effect on T2DM.

Curdlan-polyphenol complexes prepared by pH-driven effectively enhanced their physicochemical stability, antioxidant and prebiotic activities

In this study, the curdlan-polyphenol complexes were constructed by a pH-driven method. The interaction between curdlan and various hydrophobic polyphenols (curcumin, quercetin, and chlorogenic acid) was investigated. Curdlan could self-assemble into particles for loading polyphenols through hydrogen bonding and hydrophobic interactions. The three polyphenols were embedded in curdlan in an amorphous state. The curdlan-curcumin complex showed the lowest viscoelasticity but exhibited the highest curcumin loading ability (34.04 ± 1.73 mg/g). However, the curdlan-chlorogenic acid complex emerged the opposite trend, indicating that the loading capacity was associated with the hydrophobicity of polyphenols. The antioxidant activity of curdlan significantly increased after combining with polyphenols, which could be maintained during in vitro simulated gastrointestinal digestion. In particular, the curdlan-quercetin complex exhibited the highest antioxidant activity and short-chain fatty acid concentration, which could influence gut microbiota composition by promoting the proliferation of Prevotella and inhibiting the growth of Escherichia_Shigella. In conclusion, the curdlan-polyphenol complexes prepared by an alcohol-free pH-driven method could effectively enhance the gastrointestinal stability of polyphenols as well as increase the antioxidant and prebiotic activities of curdlan, which could be applied as a functional ingredient to improve gut health.

Encapsulation of probiotic Lacticaseibacillus casei with whey protein isolate/soybean hull polysaccharide enhances cell viability in harsh conditions

Whey protein isolate (WPI)-soybean hull polysaccharide (SHP) Maillard reaction conjugates were used to encapsulate Lacticaseibacillus casei and determine the effect of encapsulation on bacterial viability during freeze drying, simulated pasteurization simulated gastrointestinal digestion and storage. The WPI-SHP conjugates were characterized by degree of conjugation, size-exclusion chromatography, infrared and fluorescence spectroscopy and other analyses. The degree of conjugation, the formation of Maillard reaction products and the content of high molecular weight conjugates increased with reaction time. The emulsification capacity and glass transition temperature (Tg) of the WPI-SHP conjugates peaked after 4 days of reaction, at a Tg of 140.51 ± 2.76 °C, an emulsification activity index of 9.12 m2/g and emulsion stability index of 87.01%. WPI-SHP4d had the best protection effect of probiotics under freeze drying, simulated pasteurization and gastrointestinal digestion. These findings provide valuable insights into the selection of encapsulating agents to improve probiotic viability in functional foods.

Time maters: Exploring the dynamics of bioactive compounds content, bioaccessibility and antioxidant activity during Lupinus angustifolius germination

Germination is a process that enhances the content of health-promoting secondary metabolites. However, the bioaccessibility of these compounds depends on their stability and solubility throughout the gastrointestinal tract. The study aimed to explore how germination time influences the content and bioaccessibility of γ-aminobutyric acid and polyphenols and antioxidant capacity of lupin (Lupinus angustifolius L.) sprouts during simulated gastrointestinal digestion. Gamma-aminobutyric acid showed a decrease following gastrointestinal digestion (GID) whereas phenolic acids and flavonoids exhibited bioaccessibilities of up to 82.56 and 114.20%, respectively. Although the digestion process affected the profile of phenolic acids and flavonoids, certain isoflavonoids identified in 7-day sprouts (G7) showed resistance to GID. Germination not only favored antioxidant activity but also resulted in germinated samples exhibiting greater antioxidant properties than ungerminated counter parts after GID. Intestinal digests from G7 did not show cytotoxicity in RAW 264.7 macrophages, and notably, they showed an outstanding ability to inhibit the production of reactive oxygen species. This suggests potential benefit in mitigating oxidative stress. These findings contribute to understand the dynamic interplay between bioprocessing and digestion in modulating the bioaccessibility of bioactive compounds in lupin, thereby impacting health.

Digestion of whey peptide induces antioxidant and anti-inflammatory bioactivity on glial cells: Sequences identification and structural activity analysis

Whey derived peptides have shown potential activity improving brain function in pathological condition. However, there is little information about their mechanism of action on glial cells, which have important immune functions in brain. Astrocytes and microglia are essential in inflammatory and oxidative defense that take place in neurodegenerative disease. In this work we evaluate antioxidant and anti-inflammatory potential bioactivity of whey peptide in glial cells. Peptides were formed during simulated gastrointestinal digestion (Infogest protocol), and low molecular weight (<5kDA) peptides (WPHf) attenuated reactive oxygen species (ROS) production induced by hydrogen peroxide stimulus in both cells in dose-dependent manner. WPHf induced an increase in the antioxidant glutathione (GSH) content and prevented GSH reduction induced by lipopolysaccharides (LPS) stimulus in astrocytes cells in a cell specific form. An increase in cytokine mRNA expression (TNFα and IL6) and nitric oxide secretion induced by LPS was attenuated by WPHf pre-treatment in both cells. The inflammatory pathway was dependent on NFκB activation. Bioactive peptide ranking analysis showed positive correlation with hydrophobicity and negative correlation with high molecular weights. The sequence identification revealed 19 peptides cross-referred with bioactive database. Whey peptides were rich in leucine, valine and tyrosine in the C-terminal region and lysine in the N-terminal region. The anti-inflammatory and antioxidant potential of whey peptides were assessed in glia cells and its mechanisms of action were related, such as modulation of antioxidant enzymes and anti-inflammatory pathways. Features of the peptide structure, such as molecular size, hydrophobicity and types of amino acids present in the terminal region are associated to bioactivity.

Protein identification and potential bioactive peptides from pumpkin (Cucurbita maxima) seeds

AbstractPumpkin is an economically important crop all over the world. Approximately, 18%–21% of pumpkins, consisting of peels and seeds by‐products, are wasted during processing. In addition, the seeds are rich in protein and have the potency of bioactive peptide production. This study aims to recognize the proteins and investigate the potential bioactive peptides from pumpkin (Cucurbita maxima) seeds. Pumpkin seeds were subjected to hot air drying (HAD) at 55°C for 12 h and freeze‐drying (FD) at −80°C for 54 h before they were powdered, analyzed, and precipitated by isoelectric point to obtain pumpkin seed protein isolates (PSPI). PSPI comprised 11S globulin subunit beta, 2S seed storage albumin, and chaperonin CPN60‐1. To generate hydrolysate peptides, PSPI was hydrolyzed using papain, pepsin, and bromelain. FD group pepsin hydrolysates had the highest peptide content of 420.83 mg/g. ACE inhibition and DPP‐IV inhibition activity were analyzed for each enzymatic hydrolysate. The pepsin hydrolyzed sample exhibited the highest ACE inhibition of 70.26%, and the papain hydrolyzed sample exhibited the highest DPP‐IV inhibition of 30.51%. The simulated gastrointestinal digestion (SGID) conducted by pepsin and pancreatin increased ACE inhibitory activity from 76.93% to 78.34%, and DPP‐IV inhibited activity increased from 58.62% to 77.13%. Pepsin and papain hydrolysates were fractionated using ultrafiltration to measure ACE and DPP‐IV inhibition activity. The highest free radical scavenging abilities were exhibited by the &lt;1 kDa hydrolysate fractions with 78.34% ACE inhibitory activities and 79.55% DPP‐IV inhibitory activities. This research revealed that pumpkin seeds had the potency to produce bioactive peptides.

Using Single-Particle Inductively Coupled Plasma Mass Spectrometry to Determine the Changes of Silver Nanoparticles in Bread Induced via Simulated Digestion.

Silver nanoparticles (AgNPs), widely used in various fields of technology as an antimicrobial agent, represent a new type of environmental pollutant. Through various routes, AgNPs might penetrate into agricultural crops and foodstuffs. It is important to know if AgNPs contained in food persist in digested food and are therefore available for entering the inner organs of the consumer's body. Using the technique of single-particle ICP-MS, we analysed the changes in the number and size distribution of AgNPs added to a sample of bread submitted to in vitro simulated gastrointestinal digestion. The majority of silver, in terms of mass, was transformed from the state of particles to the dissolved state during bread digestion, but the number of particles was reduced by 25% only. The most abundant particle size was reduced from 60 nm to 49 nm. Hence, a substantial part of transformed nanoparticles is still present in food digestate. This means that AgNPs consumed together with food can theoretically enter the inner cells of human body.

Production of novel mung bean peptides-based zinc supplement: Process optimization, chelation mechanism, and stability assessment in vitro

To realize the add value of protein resources from mung bean processing by-products, mung bean peptides-zinc chelate (MBP-Zn), a novel zinc supplement, was synthesized in the present study. Under the optimized process conditions (MBP concentration of 6%, pH 5.0, mass ratio of MBP to zinc salt of 2:1, temperature of 60 °C and time of 80 min), the zinc chelation rate of MBP-Zn reached up to 98.15%. Integrating the results of Fourier transform infrared spectroscopy and amino acid profiles, it is inferred that zinc ions may bind to MBP via carboxy oxygen, amino nitrogen, and sulfhydryl sulfur atoms. The incorporation of zinc ions dramatically changed the structure of the chelate, as evidenced by the blue shift and attenuation of the original UV and fluorescence spectra. The morphological analysis revealed that Zn2+ induced cross-linking of peptides, forming enlarged nanoparticles that fragmented the original smooth surface of MBP. Surprisingly, the superior stability of MBP-Zn over the conventional zinc supplement ZnSO4 was confirmed, regardless of pH and temperature variations, or simulated gastrointestinal digestion circumstances. These findings pave the way for the large-scale production of mung bean peptide-based zinc supplements as nutraceuticals in the food industry.

The Bioaccessibility and Bioavailability of Pentachlorophenol in Five Animal-Derived Foods Measured by Simulated Gastrointestinal Digestion.

Pentachlorophenol (PCP) is a ubiquitous emerging persistent organic pollutant detected in the environment and foodstuffs. Despite the dietary intake of PCP being performed using surveillance data, the assessment does not consider the bioaccessibility and bioavailability of PCP. Pork, beef, pork liver, chicken and freshwater fish Ctenopharyngodon Idella-fortified by three levels of PCP were processed by RIVM and the Caco-2 cell model after steaming, boiling and pan-frying, and PCP in foods and digestive juices were detected using isotope dilution-UPLC-MS/MS. The culinary treatment and food matrix were significantly influenced (p < 0.05) in terms of the bioaccessibility and bioavailability of PCP. Pan-frying was a significant factor (p < 0.05) influencing the digestion and absorption of PCP in foods, with the following bioaccessibility: pork (81.37-90.36%), beef (72.09-83.63%), pork liver (69.11-78.07%), chicken (63.43-75.52%) and freshwater fish (60.27-72.14%). The bioavailability was as follows: pork (49.39-63.41%), beef (40.32-53.43%), pork liver (33.63-47.11%), chicken (30.63-40.83%) and freshwater fish (17.14-27.09%). Pork and beef with higher fat content were a key factor in facilitating the notable PCP bioaccessibility and bioavailability (p < 0.05). Further, the exposure of PCP to the population was significantly reduced by 42.70-98.46% after the consideration of bioaccessibility and bioavailability, with no potential health risk. It can improve the accuracy of risk assessment for PCP.

Differential mechanism between Listeria monocytogenes strains with different virulence contaminating ready-to-eat sausages during the simulated gastrointestinal tract

Listeria monocytogenes exhibits varying levels of pathogenicity when entering the host through contaminated food. However, little is known regarding the stress response and environmental tolerance mechanism of different virulence strains to host gastrointestinal (GI) stimuli. This study analyzed the differences in the survival and genes of stress responses among two strains of L. monocytogenes 10403S (serotype 1/2a, highly virulent strain) and M7 (serotype 4a, low-virulence strain) during simulated gastrointestinal digestion. The results indicated that L. monocytogenes 10403S showed greater acid and bile salt tolerance than L. monocytogenes M7, with higher survival rates and less cell deformation and cell membrane permeability during the in vitro digestion. KEGG analysis of the transcriptomes indicated that L. monocytogenes 10403S displayed significant activity in amino acid metabolism, such as glutamate and arginine, associated with acid tolerance. Additionally, L. monocytogenes 10403S demonstrated a higher efficacy in promoting activities that preserve bacterial cell membrane integrity and facilitate flagellar protein synthesis. These findings will contribute valuable practical insights into the tolerance distinctions among different virulence strains of L. monocytogenes in the GI environment.

Co-encapsulation of vitamins C and E in SPI-polysaccharide stabilized double emulsion prepared by ultrasound: Fabrication, stability, and in vitro digestion

Vitamins C and E have anti-oxidative, anti-aging, and anti-cancer, and these two vitamins can produce synergistic effects when used in combination. However, the stability and bioaccessibility of the vitamins C and E need to improve. Herein, the double (W/O/W) emulsion was fabricated by different ultrasound time (1 min, 2 min) using soy protein isolate (SPI)-polysaccharides (pectin: sodium alginate = 10:0, 7:3, 3:7. 0:10) as an emulsifier and co-encapsulated vitamins C and E. Results revealed that ultrasound treatment reduced the particle size, improved the emulsification properties and physical stabilities of the emulsion, and bioaccessibility of bioactive substances. Moreover, the W/O/W emulsion stabilized by SPI-pectin-sodium alginate (pectin: sodium alginate = 7:3) had the smallest particle size and the highest environmental stability, resulting in a more compact coating. Furthermore, this emulsion enhanced the stability of the bioactive substances during simulated gastrointestinal digestion, thereby improving bioaccessibility (vitamin C: 90.01% ± 1.11%; vitamin E: 80.12% ± 1.56%). The aforementioned results demonstrated that SPI-pectin-sodium alginate-stabilized W/O/W emulsion could be a potential alternative to co-encapsulate vitamins C and E.

Effect of Amine, Carboxyl, or Thiol Functionalization of Mesoporous Silica Particles on Their Efficiency as a Quercetin Delivery System in Simulated Gastrointestinal Conditions.

Quercetin (Q) dietary supplements exhibit poor oral bioavailability because of degradation throughout gastrointestinal digestion (GD), which may be overcome using mesoporous silica particles (MSPs) as an oral delivery system (ODS). This study aimed to elucidate the effect of the functionalization of MSPs with amine-(A-MSP), carboxyl-(C-MSP), or thiol-(T-MSP) groups on their efficiency as a quercetin ODS (QODS). The type and degree of functionalization (DF) were used as factors in an experimental design. The Q-loaded F-MSP (F-MSP/Q) was characterized by gas physisorption analysis, loading capacity (LC), and dynamic light scattering and kinetics of Q release at gastric and intestinal pHs. Antioxidant capacity and Q concentration of media containing F-MSP/Q were evaluated after simulated GD. A-MSP showed the highest LC (19.79 ± 2.42%). C-MSP showed the lowest particle size at pH 1.5 or 7.4 (≈200 nm). T-MSP exhibited the maximum Q release at pH 7.4 (11.43%). High DF of A-MSP increased Q retention, regardless of pH. A-MSP preserved antioxidant capacity of Q-released gastric media (58.95 ± 3.34%). Nonetheless, MSP and F-MSP did not protect antioxidant properties of Q released in intestinal conditions. C-MSP and T-MSP showed essential features for cellular uptake and Q release within cells that need to be assessed.

Physicochemical and functional properties of yoghurt supplemented with bioactive low-molecular-weight casein hydrolysates

The present study was carried out to investigate the effect of fortification of natural yoghurt with different concentrations (0, 0.2, 0.5 or 1% w/v) of bioactive low-molecular-weight casein hydrolysates (1–3 kDa) on the physicochemical and functional properties of yoghurt during 21 days of storage at 4 °C. Casein hydrolysates significantly promoted development of acidity with improved microrheological characteristics of yoghurt gel during fermentation, and adding 1% (w/v) casein hydrolysates reduced fermentation time by 50 min when compared with the control. The fortified yoghurt exhibited reduced syneresis, improved textural and rheological properties, enhanced antioxidant and antidiabetic activities, and maintained higher bacterial viability during the refrigerated storage. Increased bioactivities were found after simulated gastrointestinal digestion. Fortified samples were characterized with high levels of flavour compounds. The results highlight the potential of employing these newly developed bioactive casein hydrolysates as functional ingredients.

Effect of incorporating modified pinhão starch in alginate-based hydrogel beads for encapsulation of bioactive compounds by hydrodynamic electrospray ionization jetting

Known for its antioxidant properties, Araucaria angustifolia bracts extract was encapsulated using hydrodynamic electrospray ionization jetting within calcium alginate cross-linked hydrogel beads with varying contents of modified pinhão starch. The rheological properties of the dispersions and analysis of the physicochemical and digestive properties of encapsulated beads were studied. The results demonstrated that dispersions containing starch exhibited higher viscosity and reduced compliance values, indicating samples with stronger, more compact, and stable structures that are less susceptible to deformation. This was confirmed by the beads rupture strength test. The ATR-FTIR analysis suggest that no new chemical bonds were formed, with encapsulation being responsible only for physical interactions between the functional groups of the polymers used and the active groups of the compounds present in the extract. The thermal stability of starch-containing beads was higher. Total tannins were higher in beads containing starch, with 53.61 %, 56.83 %, and 66.99 % encapsulation yield for samples with 2 %, 4 %, and 6 % starch, respectively, and the remaining antioxidant activity ranged from 96.04 % to 81.08 %. In vitro gastrointestinal digestion simulation indicated that the highest releases occurred in the intestinal phase, ranging from 60.72 % to 63.50 % for the release of total phenolic compounds.

A Novel Approach for Delivery of Ergosterol Within Ferritin Cage: Stability, Slow-Release Property, and Cholesterol-Lowering Effect After Simulated Gastrointestinal Digestion

A Novel Approach for Delivery of Ergosterol Within Ferritin Cage: Stability, Slow-Release Property, and Cholesterol-Lowering Effect After Simulated Gastrointestinal Digestion