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Nutrients Feb 2024The impact of food components on the human digestive system is an important area of research in the fields of nutrition and food science [...].
The impact of food components on the human digestive system is an important area of research in the fields of nutrition and food science [...].
Topics: Humans; Food; Food Technology; Nutritional Status; Digestion; Digestive System
PubMed: 38474839
DOI: 10.3390/nu16050712 -
Critical Reviews in Food Science and... 2018During the last decade, there has been a growing interest in understanding food's digestive fate in order to strengthen the possible effects of food on human health.... (Review)
Review
During the last decade, there has been a growing interest in understanding food's digestive fate in order to strengthen the possible effects of food on human health. Ideally, food digestion should be studied in vivo on humans but this is not always ethically and financially possible. Therefore, simple in vitro digestion models mimicking the gastrointestinal tract have been proposed as alternatives to in vivo experiments. Thus, it is no surprise that these models are increasingly used by the scientific community, although their various limitations to fully mirror the complexity of the digestive tract. Therefore, the objective of this article was to call upon the collective experiences of scientists involved in Infogest (an international network on food digestion) to review and reflect on the applications of in vitro digestion models, the parameters assessed in such studies and the physiological relevance of the data generated when compared to in vivo data. The authors provide a comprehensive review in vitro and in vivo digestion studies investigating the digestion of macronutrients (i.e., proteins, lipids, and carbohydrates) as well as studies of the bioaccessibility and bioavailability of micronutrients and phytochemicals. The main conclusion is that evidences show that despite the simplicity of in vitro models they are often very useful in predicting outcomes of the digestion in vivo. However, this has relies on the complexity of in vitro models and their tuning toward answering specific questions related to human digestion physiology, which leaves a vast room for future studies and improvements.
Topics: Digestion; Food; Gastrointestinal Tract; Humans; Models, Biological
PubMed: 28613945
DOI: 10.1080/10408398.2017.1315362 -
The British Journal of Nutrition Sep 2016The positive effects of dietary fibre on health are now widely recognised; however, our understanding of the mechanisms involved in producing such benefits remains... (Review)
Review
The positive effects of dietary fibre on health are now widely recognised; however, our understanding of the mechanisms involved in producing such benefits remains unclear. There are even uncertainties about how dietary fibre in plant foods should be defined and analysed. This review attempts to clarify the confusion regarding the mechanisms of action of dietary fibre and deals with current knowledge on the wide variety of dietary fibre materials, comprising mainly of NSP that are not digested by enzymes of the gastrointestinal (GI) tract. These non-digestible materials range from intact cell walls of plant tissues to individual polysaccharide solutions often used in mechanistic studies. We discuss how the structure and properties of fibre are affected during food processing and how this can impact on nutrient digestibility. Dietary fibre can have multiple effects on GI function, including GI transit time and increased digesta viscosity, thereby affecting flow and mixing behaviour. Moreover, cell wall encapsulation influences macronutrient digestibility through limited access to digestive enzymes and/or substrate and product release. Moreover, encapsulation of starch can limit the extent of gelatinisation during hydrothermal processing of plant foods. Emphasis is placed on the effects of diverse forms of fibre on rates and extents of starch and lipid digestion, and how it is important that a better understanding of such interactions with respect to the physiology and biochemistry of digestion is needed. In conclusion, we point to areas of further investigation that are expected to contribute to realisation of the full potential of dietary fibre on health and well-being of humans.
Topics: Biological Availability; Dietary Fiber; Digestion; Food Analysis; Humans; Nutritive Value; Postprandial Period
PubMed: 27385119
DOI: 10.1017/S0007114516002610 -
Food Research International (Ottawa,... Nov 2020Mushrooms are significant sources of amino acids and bioactive amines; however, their bioaccessibility can be affected by processing and during in vitro digestion. Fresh...
Mushrooms are significant sources of amino acids and bioactive amines; however, their bioaccessibility can be affected by processing and during in vitro digestion. Fresh Agaricus bisporus mushroom was submitted to cooking and canning and samples were submitted to in vitro gastric and gastric-intestinal digestions. An UHPLC method was used for the simultaneous determination of 18 free amino acids, 10 biogenic amines and ammonia in the samples. Fresh mushroom contained 14 free amino acids, with predominance of alanine and glutamic acid; spermidine was the only amine detected; and ammonia was also detected. Spermidine levels were not affected by cooking, but there was a significant loss (14%) after canning. Spermidine levels were not affected by the in vitro gastric and intestinal digestion, suggesting full bioaccessibility. There was a significant decrease on total amino acids levels after cooking and canning, with higher losses for aspartic and glutamic acids in cooked and for aspartic acid and valine in canned mushrooms. After the in vitro gastric and intestinal digestions, the total levels of amino acids increased and two additional amino acids (arginine and methionine) were detected. During in vitro digestion many of the amino acids were released mainly in the intestinal phase. After in vitro digestion, amino acids per gram of protein of mushrooms are adequate for most FAO amino acid pattern for adults. Multivariate analysis confirmed that protein hydrolysis in processed mushrooms is higher in intestinal phase. Bioaccessibility data for spermidine in A. bisporus is a novelty and increase the value of this food.
Topics: Agaricus; Amines; Amino Acids; Digestion; Spermidine
PubMed: 33233206
DOI: 10.1016/j.foodres.2020.109616 -
Bioengineered Dec 2021Digestive systems in human, animals, and fish are biological reactors and membranes to digest food and extract nutrients. Therefore, static and dynamic models of... (Review)
Review
Digestive systems in human, animals, and fish are biological reactors and membranes to digest food and extract nutrients. Therefore, static and dynamic models of digestion systems are developed to study e.g. novel food and feed before studies. Such models are well developed for human, but not to the same extent for animals and fish. On the other hand, recent advances in aquaculture nutrition have created several potential fish meal replacements, and the assessment of their nutrient digestibility is critical in the application as a fish meal replacement. Using an method, the assessment of an ingredient digestibility could be faster and less expensive compared to using an experiment. An method has been widely used to assess food nutrient digestibility for humans; however, its application for fish is still in the early stages. Both the human and fish as monogastric vertebrates share similar gastrointestinal systems; thus, the concept from the application for humans could be applied for fish. This review aims to improve the digestion protocol for fish by adapting the concept from then study for humans, summarizing the current available digestion model developed for human and fish digestion study, identifying challenges specifically for fish required to be tackled and suggesting an engineering approach to adapt the human gastrointestinal model to fish. Protocols to conduct digestion study for fish are then proposed.
Topics: Animal Feed; Animals; Aquaculture; Bioreactors; Digestion; Fishes; Gastrointestinal Tract; Humans; Models, Biological; Nutrients
PubMed: 34187302
DOI: 10.1080/21655979.2021.1940769 -
Animal : An International Journal of... Mar 2020Methane (CH4) production is a ubiquitous, apparently unavoidable side effect of fermentative fibre digestion by symbiotic microbiota in mammalian herbivores. Here, a... (Review)
Review
Methane (CH4) production is a ubiquitous, apparently unavoidable side effect of fermentative fibre digestion by symbiotic microbiota in mammalian herbivores. Here, a data compilation is presented of in vivo CH4 measurements in individuals of 37 mammalian herbivore species fed forage-only diets, from the literature and from hitherto unpublished measurements. In contrast to previous claims, absolute CH4 emissions scaled linearly to DM intake, and CH4 yields (per DM or gross energy intake) did not vary significantly with body mass. CH4 physiology hence cannot be construed to represent an intrinsic ruminant or herbivore body size limitation. The dataset does not support traditional dichotomies of CH4 emission intensity between ruminants and nonruminants, or between foregut and hindgut fermenters. Several rodent hindgut fermenters and nonruminant foregut fermenters emit CH4 of a magnitude as high as ruminants of similar size, intake level, digesta retention or gut capacity. By contrast, equids, macropods (kangaroos) and rabbits produce few CH4 and have low CH4 : CO2 ratios for their size, intake level, digesta retention or gut capacity, ruling out these factors as explanation for interspecific variation. These findings lead to the conclusion that still unidentified host-specific factors other than digesta retention characteristics, or the presence of rumination or a foregut, influence CH4 production. Measurements of CH4 yield per digested fibre indicate that the amount of CH4 produced during fibre digestion varies not only across but also within species, possibly pointing towards variation in microbiota functionality. Recent findings on the genetic control of microbiome composition, including methanogens, raise the question about the benefits methanogens provide for many (but apparently not to the same extent for all) species, which possibly prevented the evolution of the hosting of low-methanogenic microbiota across mammals.
Topics: Animals; Diet; Dietary Fiber; Digestion; Digestive System; Fermentation; Herbivory; Mammals; Methane; Rumen; Ruminants
PubMed: 32024568
DOI: 10.1017/S1751731119003161 -
Food Research International (Ottawa,... Apr 2019In the frame of the COST action INFOGEST, a static in vitro digestion protocol has been elaborated aiming at the improvement of data comparability by harmonizing the...
In the frame of the COST action INFOGEST, a static in vitro digestion protocol has been elaborated aiming at the improvement of data comparability by harmonizing the experimental conditions. The success in harmonization was confirmed with inter-laboratory trials using skim milk powder as a standardized model food. Moreover, the physiological relevance of the gastric and intestinal endpoints of the static digestion protocol was demonstrated in a pig in vivo trial, with the same skim milk powder and samples collected from different sections of the digestive tract, as well as in a human study with from jejunal effluents. In vivo, digestion is a dynamic process influenced by peristalsis and by the gradual secretion of enzymes and juices and the dwell time of the food. To mimic these physiological mechanisms, dynamic in vitro digestion protocols are widely used. Until now, the differences of protein hydrolysis taking place during dynamic and static in vitro digestion have not been investigated. In this study, the gradual hydrolysis of the main milk proteins present in skim milk powder was digested with the dynamic DIDGI®-system using adult digestion protocol and the static harmonized INFOGEST method. Protein hydrolysis was analyzed by gel electrophoresis, peptide patterns were measured with mass spectrometry, and free amino acids with high pressure liquid chromatography. The peptide patterns at the gastric and intestinal endpoints of in vitro digestion showed a good approximation to the in vivo results from pigs. Moreover, gradual peptide generation was comparable in both in vitro digestion conditions. However, the dynamic protocol reflected the physiological situation better at the level of free amino acid release. Nonetheless, in both in vitro digestion protocols, absorption of free amino acids is not simulated, and they are therefore limited in reflecting the in vivo situation at this level.
Topics: Animals; Chromatography, High Pressure Liquid; Digestion; Gastrointestinal Tract; Humans; Hydrolysis; In Vitro Techniques; Intestines; Jejunum; Kinetics; Mass Spectrometry; Milk; Milk Proteins; Models, Biological; Peptides; Stomach; Swine
PubMed: 30898349
DOI: 10.1016/j.foodres.2017.12.049 -
Journal of Pediatric Gastroenterology... Dec 2017The aim of this study was to determine the kinetics of true ileal protein digestion and digestible indispensable amino acid score (DIAAS) of a goat milk-based infant...
OBJECTIVE
The aim of this study was to determine the kinetics of true ileal protein digestion and digestible indispensable amino acid score (DIAAS) of a goat milk-based infant formula (GIF), a cow milk-based infant formula (CIF), and human milk (HM).
METHODS
The GIF, CIF, and HM were investigated in an in vitro gastrointestinal model simulating infant conditions. Digested compounds were dialyzed from the intestinal compartment as bioaccessible fraction. Dialysate was collected in 15 to 60-minute periods for 4 hours. True ileal protein digestibility and DIAAS were determined as bioaccessible nitrogen (N) and amino acids.
RESULTS
N bioaccessibility from the GIF showed similar kinetics to that of HM. The CIF showed a delay in N bioaccessibility versus the GIF and HM. In the 1st hour of digestion, N bioaccessibility was 19.9% ± 3.5% and 23.3% ± 1.3% for the GIF and HM, respectively, and 11.2% ± 0.6% for CIF (P < 0.05 vs HM). In the 3rd hour of digestion, the N bioaccessibility was higher (P < 0.05) for the CIF (28.9% ± 1.2%) than for the GIF (22.5% ± 1.6%) and HM (20.6% ± 1.0%). After 4 hours, the true ileal protein digestibility of the GIF, CIF, and HM was 78.3% ± 3.7%, 73.4% ± 2.7%, and 77.9% ± 4.1%, respectively. The DIAAS for the GIF, CIF, and HM for 0- to 6-month-old infants was 83%, 75%, and 77% for aromatic AA.
CONCLUSION
The protein quality is not different between the GIF, CIF, and HM, but the kinetics of protein digestion of the GIF is more comparable to that of HM than that of the CIF.
Topics: Amino Acids; Animals; Cattle; Digestion; Goats; Humans; Ileum; Infant; Infant Formula; Infant, Newborn; Milk; Milk Proteins; Milk, Human
PubMed: 28968291
DOI: 10.1097/MPG.0000000000001740 -
Nutrients May 2011Dietary proteins elicit a wide range of nutritional and biological functions. Beyond their nutritional role as the source of amino acids for protein synthesis, they are... (Review)
Review
Dietary proteins elicit a wide range of nutritional and biological functions. Beyond their nutritional role as the source of amino acids for protein synthesis, they are instrumental in the regulation of food intake, glucose and lipid metabolism, blood pressure, bone metabolism and immune function. The interaction of dietary proteins and their products of digestion with the regulatory functions of the gastrointestinal (GI) tract plays a dominant role in determining the physiological properties of proteins. The site of interaction is widespread, from the oral cavity to the colon. The characteristics of proteins that influence their interaction with the GI tract in a source-dependent manner include their physico-chemical properties, their amino acid composition and sequence, their bioactive peptides, their digestion kinetics and also the non-protein bioactive components conjugated with them. Within the GI tract, these products affect several regulatory functions by interacting with receptors releasing hormones, affecting stomach emptying and GI transport and absorption, transmitting neural signals to the brain, and modifying the microflora. This review discusses the interaction of dietary proteins during digestion and absorption with the physiological and metabolic functions of the GI tract, and illustrates the importance of this interaction in the regulation of amino acid, glucose, lipid metabolism, and food intake.
Topics: Absorption; Amino Acids; Animals; Biological Transport; Dietary Proteins; Digestion; Energy Intake; Gastric Emptying; Gastrointestinal Hormones; Gastrointestinal Tract; Glucose; Humans; Lipid Metabolism; Signal Transduction
PubMed: 22254112
DOI: 10.3390/nu3050574 -
Roczniki Panstwowego Zakladu Higieny 2013Phenolic compounds are a group of key plant metabolites found abundantly in fruit and vegetables. Because of their antioxidant properties, they play a significant role... (Review)
Review
Phenolic compounds are a group of key plant metabolites found abundantly in fruit and vegetables. Because of their antioxidant properties, they play a significant role in preventing various degenerative illnesses, tumours or cardiovascular disease. In nature, they are present in foods mainly as esters, glycosides and polymers which need to undergo enzymatic hydrolysis in the digestive tract or by the gut microflora before becoming absorbed. The biological properties of these phenolic compounds undergoing this degradation, are thus governed by their absorption as well as metabolism. Many methods are used to assess the rates and the degrees to which these substances are digested and absorbed, both in vivo and in vitro ones, where the former are the most reliable, although they suffer from various limitations. For this reason, many in vitro models have now arisen to simulate the function of human digestion in the attempt to faithfully re-create real-life conditions. Mechanisms of polyphenols absorption have been principally studied by intestinal epithelial cell models, in particular, those using the Caco-2 cell line.
Topics: Antioxidants; Biological Transport; Caco-2 Cells; Cells, Cultured; Digestion; Gastrointestinal Tract; Humans; Intestinal Absorption; Intestinal Mucosa; Models, Biological; Polyphenols
PubMed: 23987074
DOI: No ID Found