Digestion Studies Research Articles

Gastrointestinal metabolism of Astragalus membranaceus polysaccharides and its related hypoglycemic mechanism based on gut microbial transformation

Astragalus membranaceus polysaccharides (AMP) was reported to exhibit hypoglycemic potential in diabetic host. However, the metabolic fate of AMP in gastrointestinal tract and its underlying hypoglycemic mechanisms remained unclear. Our current study aimed to reveal the structure alteration of AMP in gastrointestinal tract and its hypoglycemic mechanism from the perspective of microbial transformation. Caco-2 monolayer cell model revealed that AMP exhibited poor intestinal absorption. The in-vitro digestion and fermentation study revealed that AMP remained intact after gastrointestinal digestion while it could be degraded and utilized by gut microbiota with increased SCFA formation and decreased levels of all the monosaccharides in AMP except for mannose. Additionally, Diversity of gut microbiota was improved with the increased abundance of Dubosiella and Monoglobus and decreased abundance of Escherichia-Shigella and Acinetobacter after fermentation of AMP. Further hypoglycemic mechanism study for the first time revealed that both AMP and its potential microbial metabolites, SCFA salt mixture, could enhance intestinal integrity significantly on LPS induced Caco-2 cell model, while only SCFA salt mixture rather than AMP could significantly stimulate GLP-1 secretion in NCI-H716 cell model possibly via promoting GPCR43 expression. Such findings provided insights into the hypoglycemic mechanism of AMP from the perspective of microbial transformation.

The synergistic effect of α-tocopherol and phloretin-loaded nanoemulsions on improvement of the stability, antioxidant, and tyrosinase inhibitory potentiality.

The purpose of this study was to prepare and evaluate the formulation of nanoemulsions (NEs) to encapsulate phloretin (PT) to improve its stability, antioxidant, and tyrosinase inhibitory competence. The aim of this study was to improve the stability, antioxidant, and tyrosinase inhibitory effects of PT via NEs. The formulations were prepared using low energy emulsification method for PT-VE-NEs, α-tocopherol (Vitamin E) and medium chain triglycerides (MCT) were used as the oil phase, and Tween 60 was used as the emulsifier and PEG-400 as the co-emulsifier. The droplet size and zeta potential of oil-in-water NEs were evaluated using dynamic light scattering. The PT-VE-NEs were also characterized by transmission electron microscopy and Fourier transform infrared spectroscopy. The mean droplet diameter was 14.85±0.14nm, with a zeta potential of -2.47±0.51mV. Fourier transform infrared spectroscopy revealed the formation of molecular interactions in the NEs formulations. PT-VE-NEs size was maintained the same during the in vitro digestion study. The particle size of PT-VE-NE remained stable during in vitro digestion. The addition of VE significantly improved the antioxidant, tyrosinase inhibitory effects, as well as thelion and physical stability of PT-VE-NE. The results revealed that NEs is a promising strategy to improve the functionality and stability of PT and VE. PT-VE-NEs will be applied for the preservation of fruits.

Chemical reaction engineering of nutritional phenomena in the human body

Unlike many accomplished fields, human nutrition lacks the support of engineering science. Here, the aspects of food processing in the gastro-intestinal (GI) tract are reviewed, highlighting the experimental chemical reaction engineering (CRE) approach to digestion studies in particular. As a first look at human nutrition in terms of conservation laws, the differential forms of mass and energy balances are presented, emphasizing the chemical and biochemical reaction rates of generation and consumption and the heats associated with these reactions, respectively. These rates and the heats should be very meaningful for understanding the dynamics of nutrition within the body, though they remain unknown. Without solving the differential equations, global integrations of the mass balances within each organ, up to the organ boundary, can create control volumes for gaining new insights, such as the transient multicomponent nature of the stomach “reactor” emptying. Global integration within the human body to the boundaries of the entire GI tract, from the mouth to anus, finds the GI tract to be a “pipe outside the body.” This has revealed interesting aspects, highlighting the human body as a “molecular machine.” It is envisaged that the terms outlined here ought to be established in the future to improve human nutrition.

Do cooking techniques influence copper bioaccesibility in foods after in vitro digestion/fermentation in adults and children?

Cu is essential for the growth and organism health. Classically, its available fraction has been studied by in vitro digestion studies as a measure of bioaccessibility of Cu (Cu-BA). In this work we applied a novel in vitro digestion/fermentation method to multiple foods subjected to different home cooking techniques (raw form vs. frying, roasting, toasting, boiling and grilling) by metabolization with faecal inoculate from healthy adults (HE-AD), and healthy children (HE-CH) and sick children (children with gluten related disorders, GRD-CH; children with obesity, OB-CH; and children with allergy/intolerance to cow’s milk proteins, AICM-CH). In raw and cooked foods the bioaccessibility of Cu in the small intestine (Cu-BASI) was higher vs. that in the Cu bioaccessibility in the large intestine (Cu-BALI) (30.8 ± 15.4 and 28.2 ± 14.7 vs. 18.4 ± 21.2 and 22.8 ± 22.1 %, respectively; p < 0.001). Total Cu-BA in cooked foods (51.0 ± 24.4 %) was higher than that in raw foods (49.0 ± 25.1 %). In cereals, total Cu-BA was higher in the raw form, as well as in whole grains and those with gluten (p < 0.05). In vegetables, the most drastic cooking techniques (roasting and frying) show higher values of total Cu-BA compared to raw form and boiling. The Cu-BALI in HE-CH (37.7 ± 23.7 %) is higher than that determined in HE-AD (14.1 ± 18.5 %) and sick children (GRD-CH: 14.6 ± 19.8; OB-CH: 15.5 ± 17.8; and AICM-CH: 26.9 ± 19.3 %; p < 0.001). In conclusion, cooking techniques influence Cu-BA depending on the food group. Total Cu-BA, as well as that determined in the large and small intestine varied according to the category, group and specific foods, which is related to their different composition and species of the element. In healthy children, total Cu-BALI is higher than in adults and celiac, obese and allergic children probably due to growth requirements and specific microbiota.

Effects of chicken slurry inclusion on apparent total tract macronutrient digestibility, palatability, and fecal characteristics, microbiota, and metabolites of healthy adult dogs.

"Premium" pet foods are often formulated with meat slurries. Meat slurries are believed to be of higher quality than rendered meals, but inadequate research has been performed to test how their inclusion affects palatability, digestibility, or indicators of gastrointestinal health. Therefore, the objectives of this study were to determine how chicken slurry inclusion affected the palatability and apparent total tract macronutrient digestibility (ATTD) of dog foods and to assess their effects on the fecal characteristics, metabolites, and microbiota of dogs. A replicated 3x3 Latin square design digestibility study was conducted using 9 healthy adult dogs (age = 5.44 ± 0.53 yr) to test diets containing 0% (control; CON), 8% (low inclusion; LOW), and 16% (high inclusion; HIGH) chicken slurry. The experiment comprised three 21-day experimental periods (14 days of adaptation, 5 days of total fecal collection (used for ATTD calculations), and 2 days of blood collection). On the first day of fecal collections, one fresh sample was collected for measurement of pH, dry matter (DM) content, fermentative metabolite concentrations, and microbiota populations. A 2-day palatability study (n=20 dogs) was also conducted to compare CON vs. HIGH. Data were analyzed statistically by Mixed Models using SAS 9.4, with P<0.05 being significant. In the palatability study, dogs were shown to prefer (P<0.05) the HIGH diet by a ratio of 2:1. In the digestibility study, fecal output, scores, pH, and DM percentage were not different among diets. The ATTD of protein was higher (P<0.05) for the HIGH diet (84.6%) than for the LOW (82.7%) or CON (82.6%) diets. The ATTD of other nutrients and energy were not different among diets (all over 80%). Fecal propionate, butyrate, and total short-chain fatty acid concentrations were higher (P<0.05) in dogs fed the LOW diet (122.0, 67.4, and 408.2 βmol/g, respectively) than those fed the HIGH diet (89.0, 46.9, and 338.2 βmol/g, respectively). The other fecal metabolites (acetate, branched-chain fatty acids, ammonia, phenol, and indole) were not different among treatments. Few changes to the fecal microbiota were noted. However, the relative abundance of fecal Fusobacterium was higher (P<0.05) in dogs fed the CON diet than those fed the HIGH diet (25.% vs. 20.0% relative abundance). In summary, chicken slurry inclusion improved palatability but had minimal effects on nutrient digestibility and fecal characteristics, metabolites, and microbiota.

Indole-3-Acetic Acid Esterified with Waxy, Normal, and High-Amylose Maize Starches: Comparative Study on Colon-Targeted Delivery and Intestinal Health Impact.

Background: Accumulating research suggests that metabolites produced by gut microbiota are essential for maintaining a balanced gut and immune system. Indole-3-acetic acid (IAA), one of tryptophan metabolites from gut microbiota, is critical for gut health through mechanisms such as activating aryl hydrocarbon receptor. Delivery of IAA to colon is beneficial for treatment of gastrointestinal diseases, and one promising strategy is IAA esterified starch, which is digested by gut microbes in colon and releases loaded IAA. Amylose content is a key structural characteristic that controls the physicochemical properties and digestibility of starch. In the current study, IAA was esterified with three typical starches with distinct amylose content to obtain indolyl acetylated waxy maize starch (WMSIAA), indolyl acetylated normal maize starch (NMSIAA), and indolyl acetylated high-amylose maize starch (HAMSIAA). The study comparatively analyzed their respective physicochemical properties, how they behave under in vitro digestion conditions, their ability to deliver IAA directly to the colon, and their effects on the properties of the gut microbiota. The new characteristic peak of 1H NMR at 10.83 ppm, as well as the new characteristic peak of FTIR spectra at 1729 cm-1, represented the successful esterification of IAA on starch backbone. The following in vitro digestion study further revealed that treatment with indolyl acetylation significantly elevated the resistant starch content in the starch samples. In vivo experimental results demonstrated that WMSIAA exhibited the most significant increase in IAA levels in the stomach, whereas HAMSIAA and NMSIAA demonstrated the most remarkable increases in IAA levels in the small intestine and colon, respectively. The elevated IAA levels in the colon are conducive to promoting the growth of beneficial intestinal bacteria and significantly alleviating DSS-induced colitis. This research presents innovative insights and options for the advancement of colon-specific drug delivery systems aimed at preventing and curing gastrointestinal disorders.

Quantitative 13C-IS pyrolysis-GC-MS lignin analysis: Overcoming matrix effects in animal feed and faeces

Recently, a pyrolysis-GC-MS methodology for specific lignin quantification and structural characterisation was developed, relying on the use of uniformly 13C-labeled polymeric lignin isolate as internal standard (IS). The 13C-IS py-GC-MS method has been validated for grasses, woods, and applied in various showcases. To study the fate of lignin in animals, this method still requires careful validation in animal feeds and, especially complex faecal samples, hence the aim of this work. Hereto, faecal material was collected from pigs fed with wheat straw as lignin source and subjected to the py-GC-MS analytical platform for thorough examination of IS pyrolysis behaviour in terms of response and structural features. Next, 13C-ISpy-lignin contents and corrected Klason lignin contents were compared. Most importantly, we revealed that pyrolysis behaviour of 13C-IS lignin and 12C-sample lignin was differently affected in the faecal matrix, resulting in the ultimate underestimation of 13C-ISpy-lignin contents. In-depth examination and evaluation of matrix constituents showed that predominantly matrix ash was responsible for the effects observed. We further demonstrated that said matrix effects can be overcome by water extraction of the samples prior to analysis. Our validation and approach extend the use of the specific 13C-IS py-GC-MS methodology for accurate quantitative lignin analysis to biomass samples with complex matrices like pig faeces, and now call for application in future digestibility studies.

Vitamin D3 capsulation using maillard reaction complex of sodium caseinate and tragacanth gum

The encapsulation of vitamin D3 (VitD3) using the Maillard reaction complex of sodium caseinate-tragacanth gum (TG) to the production of water-soluble vitamins were studied. Spray drying was used to prepare the complex. Its physicochemical properties, stability, and release characteristics were evaluated. The results showed that containing sodium caseinate- Tragacanth gum (TG) 1 % (w/v) and VitD3 1 % (w/v) had the highest encapsulation efficiency (71 %). The resulting microcapsules showed suitable particle size, strong negative zeta potential, and good stability with spherical morphology. Thermal and spectroscopic analyses showed proper interaction between wall and core components. In vitro, release and simulated digestion studies demonstrated the ability of microcapsules to protect VitD3 under gastric conditions and provide controlled release in the intestine. This encapsulation system shows potential for enriching food with VitD3 and increasing its stability and bioavailability.

Constructing stable emulsion gel from gelatin and sodium alginate as pork fat substitute: Emphasis on lipid digestion in vitro

This study aimed to develop a gelatin-sodium alginate (G-SA) emulsion gel that can efficiently hold corn oil, as a substitute for pork fat while controlling the digestive behaviors of lipids in vitro. UV, fluorescence, and circular dichroism spectra and surface hydrophobicity measurements of the G-SA mixtures indicated that gelatin and sodium alginate primarily form aggregates through hydrogen bonds and hydrophobic interactions, and the optimum gelatin-to-sodium alginate w/w ratio was identified as 1.9. The final emulsion gel contained 3.15% gelatin and 1.65% sodium alginate (w/w) with a corn oil content of 40% (w/w). G-SA emulsion gel had a higher proportion of polyunsaturated fatty acids (PUFAs, 53.95 g/100 g) than pork fat (15.17 g/100 g). In addition, the G-SA emulsion gel exhibited stable viscoelastic properties without storage and loss moduli changes at increasing shear rates. The G-SA emulsion gel had a higher melting temperature (42.63 °C) than pork fat (35.07 °C). In vitro digestion studies showed that corn oil had a higher free fatty acid release (40.32%) compared to the G-SA emulsion gel (12.66%) and pork fat (8.53%) (P<0.05), indicating that the digestibility of corn oil was reduced in the G-SA emulsion gel. Calcein release experiments revealed that G-SA emulsion gel released the least amount of calcein (P<0.05) during digestion at a slow rate. The G-SA emulsion gel, similar to pork fat, contained evenly distributed digestive particles encapsulating corn oil after in vitro gastric digestion, with the smallest particle size among the treatments. After the in vitro small intestinal digestion phase, the G-SA emulsion gel maintained small droplet sizes with bridging flocculation. The in vitro digesta of the G-SA emulsion gel contained a significantly higher proportion of PUFAs compared to pork fat (P<0.05). Consequently, the G-SA emulsion gel can be a potential substitute for pork fat, offering higher proportions of PUFAs, lower fat content, and controlled lipid digestion with reduced lipid digestibility.

Microplastics interactions and transformations during in vitro digestion with milk

Despite increasing awareness of microplastic contamination in food, the specific interactions and transformations of microplastics during digestion remain poorly understood. The study investigates the behavior of microplastics during in vitro digestion processes and their interaction with components of milk. The in vitro digestion studies are conducted to study the changes in microplastics in simulated digestive fluids, with and without milk. The study revealed that microplastics undergo significant changes in size, surface morphology, and chemical properties when subjected to digestion with and without milk. Notably, microplastics digested with milk exhibited a 15–25 % increase in aggregation due to protein corona formation, enhancing their potential for interactions within biological systems. FTIR analysis revealed the formation of OH and CO groups in digested microplastics, indicating hydrolysis and structural changes. The stronger peaks in the 1630–1650 cm−1 range suggest significant adsorption of milk proteins, highlighting the complex interactions during digestion. Additionally, the chemicals and additives leached from microplastics into digesta raising the concerns about their potential health effects. The study emphasizes the necessity for additional research and regulatory measures to address the risks associated with microplastic contamination in food.

In vitro digestion study comparing a predigested glycerolysis product versus long-chain polyunsaturated fatty acid-rich oils (LCPUFA) as a strategy for administering LCPUFA to preterm neonates

Background & aimsMaintaining an adequate supply of arachidonic acid (ARA) and docosahexaenoic acid (DHA) is essential for optimal growth of preterm infants. This study aims to evaluate and compare the digestibility and bioaccessibility of ARA and DHA oils compared to their predigested product through an in vitro digestion model. MethodsAn in vitro gastrointestinal digestion model was used in two stages: gastric digestion and intestinal digestion. Samples of two polyunsaturated rich oils (ARA and DHA oils) and their predigested product (2:1, ARA: DHA) produced by enzymatic glycerolysis have been digested for 120 min. The final digestion product obtained was composed of three phases: an upper oily phase (OP) containing the undigested species, an intermediate micellar phase (MP) containing digested and bioaccessible lipids, and a precipitate phase (PP) with insoluble compounds. The reaction was monitored by taking aliquots and their subsequent lipid extraction and analysis. ResultsPoorer digestibility for ARA and DHA oils was observed based on the percentage of the oily phase (26.7% and 20%, respectively) found compared to the glycerolysis product (GP) oily phase (13.9%). The highest micellar phase was found in the GP (approx. 83%). On the other hand, the monoglyceride (MAG) content was lower in the digestion product (DP) from ARA and DHA oils, 4.3% and 9.2%, respectively, compared to the MAG observed in the DP of GP (15%). ConclusionConsidering the percentage of oily phase, micellar phase, and the MAG content, it can be concluded that the GP is more digestible and ARA and DHA are more bioaccessible than in its precursor oils.

Comparative bibliometric analysis of artificial intelligence-assisted polyp diagnosis and AI-assisted digestive endoscopy: trends and growth in AI gastroenterology (2003-2023).

Artificial intelligence is already widely utilized in gastroenterology. This study aims to comprehensively evaluate the research hotspots and development trends within the field of AI in gastroenterology by employing bibliometric techniques to scrutinize geographical distribution, authorship, affiliated institutions, keyword usage, references, and other pertinent data contained within relevant publications. This investigation compiled all pertinent publications related to artificial intelligence in the context of gastrointestinal polyps and digestive endoscopy from 2003 to 2023 within the Web of Science Core Collection database. Furthermore, the study harnessed the tools CiteSpace, VOSviewer, GraphPad Prism and Scimago Graphica for visual data analysis. The study retrieved a total of 2,394 documents in the field of AI in digestive endoscopy and 628 documents specifically related to AI in digestive tract polyps. The United States and China are the primary contributors to research in both fields. Since 2019, studies on AI for digestive tract polyps have constituted approximately 25% of the total AI digestive endoscopy studies annually. Six of the top 10 most-cited studies in AI digestive endoscopy also rank among the top 10 most-cited studies in AI for gastrointestinal polyps. Additionally, the number of studies on AI-assisted polyp segmentation is growing the fastest, with significant increases in AI-assisted polyp diagnosis and real-time systems beginning after 2020. The application of AI in gastroenterology has garnered increasing attention. As theoretical advancements in AI for gastroenterology have progressed, real-time diagnosis and detection of gastrointestinal diseases have become feasible in recent years, highlighting the promising potential of AI in this field.

PSLBII-22 Antioxidant potential and in vitro digestibility of two varieties of industrial hemp (cannabis sativa) supplemented in beef cattle diet

Abstract The use of industrial hemp in animal research is gaining much attention in recent years. However, there is little information known about the antioxidant potential and digestibility of different hemp varieties supplemented in cattle diet. The objective of this study was to determine the antioxidant potential and in vitro digestibility of different hemp varieties supplemented in cattle diet. Two varieties of industrial hemp were supplemented at 20 g in 200 g of commercial diet into Trt 1 (0 g of hemp), Trt 2 (20 g of sour kush variety) and Trt 3 (20 g of rogue variety) for in vitro digestibility study using Ankom DaisyII incubator. The experimental design was a 3 x 3 factorial design with 3 feed types and 3 digestion times (12, 24, 36 h). Rumen samples were used as inoculum with the recommended buffers for the DaisyII incubator. Total polyphenol content and antioxidant capacity were determined using Folin-Ciocalteu assay and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay respectively. Data were analyzed using mixed procedure in SAS 9.4, means were separated with Tukey at 5% alpha. There was no significant (P &amp;lt; 0.05) difference in antioxidant capacity and digestibility between the two varieties of industrial hemp. Likewise, no significant interactions was observed. Conclusively, the two industrial hemp varieties used in this study had similar antioxidant capacities and digestibility, thereby, similar benefits can be derived from supplementing any of these varieties in animal diet.

487 Rumen degradation, N-To-Energy Synchronization, and Intestinal digestion Study in dairy cows: Effect of oat varieties and types (feed type vs. milling type)

Abstract This study aimed to determine the impact of four oat varieties and types (feed type vs. milling type) on the rumen degradation kinetics of nutrients, intestinal digestion of nutrients, and N to energy synchronization. Twelve samples [4 varieties (Arborg, Haymaker, Nasser, Summit) × 3 harvested years (2018, 2019, 2020)] were used for in situ rumen incubation analysis, three-step in vitro analysis, and available N to energy synchronization evaluations. The experiment design was RCBD design (oat varieties as a fixed effect and harvested year as a random block effect). Statistical analysis was performed by MIXED procedure model of SAS 9.4, and significance was declared at P &amp;lt; 0.05 and tendency at 0.05 ≤ P &amp;lt; 0.10. Results showed that Haymaker and Arborg oat had higher rate of degradation of degradable fractions (Kd) of dry matter (DM), crude protein (CP), and starch than that of Nasser oat (P &amp;lt; 0.05). Nasser oat had greatest rumen bypass dry matter (BDM, g/kg DM), and rumen bypass feed starch (BST, g/kg DM) in these four varieties (P &amp;lt; 0.05) while the effective degradability of dry matter (EDDM, g/kg DM), effective degradability of feed crude protein (EDCP, g/kg DM), and effective degradability of feed starch (EDST, g/kg DM) of Nasser oat were least among varieties (P &amp;lt; 0.05). There were significant differences in BDM, EDDM, %BST, and EDST between milling oat and feed oat. For the intestinal nutrient digestibility, Summit oat had greatest intestinal digestibility of rumen bypass dry matter (%dBDM) among four varieties (P &amp;lt; 0.05), and the value of intestinal digestible rumen bypass dry matter (IDBDM, g/kg DM) of Summit was greatest in these varieties, which has greater IDBDM (g/kg DM) content than that of Nasser oat (P &amp;lt; 0.05). Nasser oat also had the least total digestible dry matter (TDDM, g/kg DM) in these varieties (P &amp;lt; 0.05). Summit oat had similar intestinal digestibility of rumen bypass protein (%dBCP) with Haymaker and Nasser oat but had greater %dBCP content than that of Arborg oat (P &amp;lt; 0.05). Nasser oat had greater intestinal digestible rumen bypass protein (%IDBCP, % of CP) in these four varieties (P &amp;lt; 0.05), while its value of total digestible protein (TDCP, g/kg DM) was the smallest and the TDCP content of Nasser oat was less than Haymaker oat (P &amp;lt; 0.05). Summit and Arborg oat had greater total digestible feed starch (TDST) than that of Nasser oat (P &amp;lt; 0.05). Significant differences were found on %dBDM, IDBDM, TDDM, and TDST between the feed type and milling type oat (P &amp;lt; 0.05). Haymaker oat had similar ratio of N to organic matter (OM) of the oat (N/OM) with Nasser oat but had greater N/OM content than that of Arborg and Summit oat (P &amp;lt; 0.05).

495 Comparison of two internal markers and Near Infrared Spectroscopy (NIRS) for predicting nutrient digestibility in beef cattle offered diets varying in forage quantity and quality

Abstract The objective of this study was to evaluate acid detergent lignin (ADL), and amylase-treated ash-corrected undigestible neutral detergent fiber after 240 h of ruminal in vitro incubation (uNDF), and near infrared spectroscopy (NIRS) scanning of feces as methods to estimate the digestibility of diets varying in forage quantity and quality when fed to beef cattle. Five total collection (TC) digestibility studies examined 17 different diets and provided individual fecal samples and the corresponding apparent total tract digestibility of nutrients (n = 229). Feed, orts, and fecal samples were analyzed for dry matter (DM), organic matter (OM), nitrogen (N), amylase-treated ash-corrected neutral detergent fiber (aNDFom), acid detergent fiber (ADF), ADL, and uNDF. Previously developed fecal NIRS digestibility calibrations were expanded with dried and ground samples using a FOSS D3F scanning monochromator (FOSS, Eden Prairie, MN). Marker estimated and NIRS predicted nutrient digestibility coefficients were regressed against those determined by TC and goodness-of-fit statistics were applied. Mean concentrations of ADL and uNDF in diets ranged from 23.4 to 96.4 g/kg DM and 67.7 to 200 g/kg DM, respectively, with mean fecal recoveries of 94.2% (SD ± 15.7%) for ADL and 87.5% (SD ± 11.1%) for uNDF. Regression fit statistics between NIRS and TC were not different from one (P &amp;gt; 0.05), with R2 &amp;gt; 0.83 except for ADF digestibility (R2 = 0.63). In comparison, regression statistics between internal markers and TC were poorer with R2 ranging from 0.21 to 0.78. Concordance correlation coefficients (CCC) between NIRS and TC were greater than 0.90 for DM, OM, N, and aNDFom digestibility, and 0.77 for ADF digestibility. The CCC between ADL and TC ranged between 0.63 and 0.82, and between uNDF and TC from 0.26 to 0.78. Correction bias (Cb) was high for all parameters (Cb &amp;gt; 0.76) except for ADF digestibility (Cb = 0.58) as estimated by uNDF. The mean square error of prediction (MSEP) for NIRS predicted digestibility were lower (&amp;lt; 10.7%) than those estimated by internal markers, and most of the error was attributed to random bias (&amp;gt; 97.9%). Random bias for ADL was also greater (&amp;gt;76.1%); however, for uNDF the error was more evenly partitioned into mean bias (46.4% to 49.4%) and random bias (30.4 to 41.9%). Digestibility predictions from NIRS scanning of feces were more accurate and precise than when estimated using the internal markers ADL and uNDF. In the absence of NIRS, ADL estimations appear to be more precise and accurate than uNDF for forage-based diets, with uNDF possibly of greater value for estimating the digestibility of high concentrate diets.

Mass Transfer Resistance and Reaction Rate Kinetics for Carbohydrate Digestion with Cell Wall Degradation by Cellulase.

This paper introduces an enzymatic approach to estimate internal mass-transfer resistances during food digestion studies. Cellulase has been used to degrade starch cell walls (where cellulose is a significant component) and reduce the internal mass-transfer resistance, so that the starch granules are released and hydrolysed by amylase, increasing the starch hydrolysis rates, as a technique for measuring the internal mass-transfer resistance of cell walls. The estimated internal mass-transfer resistances for granular starch hydrolysis in a beaker and stirrer system for simulating the food digestion range from 2.2 × 107 m-1 s at a stirrer speed of 100 rpm to 6.6 × 107 m-1 s at 200 rpm. The reaction rate constants for cellulase-treated starch are about three to eight times as great as those for starch powder. The beaker and stirrer system provides an in vitro model to quantitatively understand external mass-transfer resistance and compare mass-transfer and reaction rate kinetics in starch hydrolysis during food digestion. Particle size analysis indicates that starch cell wall degradation reduces starch granule adhesion (compared with soaked starch samples), though the primary particle sizes are similar, and increases the interfacial surface area, reducing internal mass-transfer resistance and overall mass-transfer resistance. Dimensional analysis (such as the Damköhler numbers, Da, 0.3-0.5) from this in vitro system shows that mass-transfer rates are greater than reaction rates. At the same time, SEM (scanning electron microscopy) images of starch particles indicate significant morphology changes due to the cell wall degradation.

Co-encapsulation of borage seed oil and peppermint oil blends within ultrasound-assisted soy protein isolate/purity gum ultra complex nanoparticles: Fabrication, structural interaction mechanisms, and in vitro digestion studies

This study aimed at co-encapsulating borage seed oil (BSO)- and peppermint oil (PO) blends in ultrasound-assisted complex nanoparticles stabilized by soy protein isolate (SPI) and purity gum ultra (PGU) in different ratios: SPI/PGU-1:0 (NP1), 0:1 (NP2), 1:1 (NP3), 1:3 (NP4), and 3:1 (NP5). The BSO- and PO-loaded SPI/PGU complex nanoparticles (BP-loaded SPNPs) coded as NP4 (SPI-PGU-1:3) revealed a zeta potential of −33.27 mV, a PDI of 0.14, and the highest encapsulation efficiency (81.38 %). The main interactions observed among SPI, PGU, BSO, PO, and a blend of BSO and PO, as determined by FTIR and molecular docking, involved hydrophobic effects, electrostatic attraction, and H-bonding. These interactions played crucial roles in the production of BP-loaded SPNPs. XRD results validated the alterations in the structure of BP-loaded SPNPs caused by varying proportions of SPI and PGU. The thermal capacity of BP-loaded SPNPs (NP4), as determined by TGA, exhibited the lowest amount of weight loss compared to other BP-loaded SPNPs. Morphological results revealed that NP4 and NP5 exhibited a spherical surface and two distinguishable layers, indicating successful coating of PGU onto the droplet surface. In addition, BP-loaded SPNPs (NP4) exhibited a higher antioxidant effect due to their improved progressive release and prolonged release of co-encapsulated BSO and PO during in vitro digestion. The comprehensive investigation of the co-encapsulation of BSO and PO in complex nanoparticles, dietary supplements, and double-layered emulsified systems provides valuable insights into the development of functional foods.

Resistant starch from plantain (Macho Musa paradisiaca L.) and banana (Roatan Musa sapientum L.) varieties crosslinked with epichlorohydrin

Resistant starch from plantain (Macho Musa paradisiaca L.) and banana (Roatan Musa sapientum L.) varieties was chemically modified by crosslinking using epichlorohydrin (EPI). These modified starches were subjected to in vitro digestibility studies using the Englyst method to determine the content of rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS). The thermal stability of these crosslinked starches was evaluated by gelatinization and retrogradation analyses, and their enthalpies were determined using differential scanning calorimetry (DSC). Additionally, their functional properties were evaluated. Chemical modification with EPI significantly increased the RS content in both starch varieties compared to that in native starch. The enthalpy and gelatinization temperature decreased in the EPI-modified starches of both varieties, indicating lower thermal stability during the gelatinization process compared to that of native starch. In general, both varieties of crosslinked plantain starch had lower viscosity (0.43 Pa*s) than did native starch (0.58 Pa*s). The results indicates that this starch crosslinked with EPI constitutes an alternative for use in food for people with health problems such as high cholesterol levels or postprandial insulin concentrations.Graphical

Enhancement effect of kale fiber on physicochemical, rheological and digestive properties of goat yogurt

This study incorporated kale fiber into goat milk as a functional component to investigate its impact on the quality and functional characteristics of set goat yogurt. Kale fiber content ranging from 0% to 1.5% (w/v) was added to 15% (w/v) defatted goat milk powder dissolved in water to form set yogurt. The addition of fiber increased the particle size and absolute potential of the goat yogurt, with a positive correlation observed between yogurt hardness, cohesiveness, and fiber content. Optimal water retention and thermal stability were achieved at a 0.5% fiber concentration. Microscopic analysis confirmed the successful incorporation of kale fiber into the yogurt gel network, resulting in significant differences in gel structure based on varying fiber content. Oscillatory temperature scan results indicated enhanced resistance to temperature changes due to the inclusion of kale fiber. Additionally, thixotropy results showed a 10% to 30% increase in gel structure recovery rate compared to the control group. In vitro digestion studies confirmed that kale fiber significantly improved protein bioavailability and release rate during digestion. Thus, incorporating kale fiber into goat milk as a natural plant-based functional component can enhance its nutritional value and rheological properties.

Effects of Microwave Treatment on Physicochemical Attributes, Structural Analysis, and Digestive Characteristics of Pea Starch-Tea Polyphenol Complexes.

Addressing the challenge of blood glucose fluctuations triggered by the ingestion of pea starch, we have adopted an eco-friendly strategy utilizing microwave irradiation to synthesize the novel pea starch-tea polyphenol complexes. These complexes exhibit high swelling capacity and low solubility, and their thermal profile with low gelatinization temperature and enthalpy indicates adaptability to various processing conditions. In vitro digestion studies showed that these complexes have a small amount of rapidly digestible starch and a large amount of resistant starch, leading to a slower digestion rate. These features are particularly advantageous for diabetics, mitigating glycemic excursions. Structurally, the pea starch-tea polyphenol complexes exhibited a B + V-shaped dense network with low crystallinity, high orderliness, and a prominent double helix content, enhancing its stability and functionality in food applications. In summary, these innovative complexes served as a robust platform for developing low glycemic index foods, catering to the nutritional needs of diabetics. It offers an environmentally sustainable approach to food processing, fostering human well-being and propelling innovation in the food industry.