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Effect of dietary fibre fractions on in vitro digestibility of rapeseed napin proteins

100%

Joehnke M. S., Sorensen S., Bjergegaard C., Markedal K. E., Sorensen J. C.

Polish Journal of Food and Nutrition Sciences

2018

tom 68

nr 4

Protein digestibility may be Influenced by the presence of dietary fibre affecting the nutritional quality of a feed or food product. This study investigated the interplay between rapeseed (Brassica napus L.) protein and fibre constituents separated by industrially scalable pilot plant processing and recombined in mixed samples. Total dietary fibre (TDF) fractions were isolated from rapeseed hulls (TDF-RH) and purifi ed rapeseed embryo fibres (TDF-RE). The effect of TDF sources on in vitro protein digestibility (IVPD) of a rapeseed protein concentrate rich in napin proteins (RP2) was assessed at three inclusion levels (200, 333, and 500 mg/g DM) using a sequential transient proteolysis by pepsin (1 h) and pancreatin (1 h). The IVPD of RP2 was dose-dependently decreased upon addition of hull fibres at all inclusion levels (8.9-26.6%; P<0.05), whereas the effect of embryo fibres was of a markedly lower magnitude and only signifi cant at the medium to high levels (7.3-8.9%; P<0.05). These results demonstrated that TDF fractions obtained from rapeseed differentially affect the protein digestibility of rapeseed napin proteins depending on the fibre source and inclusion level.

Impact of cooking temperature on in vitro starch digestibility of rice varieties with different amylose contents

67%

Guillen S., Oria R., Salvador M. L.

Polish Journal of Food and Nutrition Sciences

2018

tom 68

nr 4

The aim of this study was to evaluate the effect of cooking temperature on the in vitro starch digestibility of four varieties of rice: Basmati, Calrose, Arborio and Bomba. Total starch, resistant starch and amylose contents were determined in raw and cooked samples. The in vitro kinetics of starch hydrolysis were also determined, and the hydrolysis and glycemic indexes were estimated. Both the initial amylose content and the cooking temperature had a signifi cant Influence on the resistant starch content. Rice cooked at 95ºC retained a higher resistant starch content than rice cooked at 100ºC. The in vitro study of starch hydrolysis showed that hydrolysis tended to be slower and less complete for rice with a higher amylose content and for rice cooked at a lower temperature. Cooking rice at 95ºC instead of 100ºC reduced the estimated glycemic index by approximately 10% for the varieties tested.

Digestion and absorption of phenolic compounds assessed by in vitro simulation methods. A review

67%

Tarko T., Duda-Chodak A., Zajac N.

Roczniki Państwowego Zakładu Higieny

2013

tom 64

nr 2

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.

Ograniczanie wyników

2 Polish Journal of Food and Nutrition Sciences

1 Roczniki Państwowego Zakładu Higieny

1 Bjergegaard C.

1 Duda-Chodak A.

1 Guillen S.

1 Joehnke M. S.

1 Markedal K. E.

1 Oria R.

1 Salvador M. L.

1 Sorensen J. C.

1 Sorensen S.

1 Tarko T.

1 Zajac N.

2 2018

1 2013

Wyniki wyszukiwania

Effect of dietary fibre fractions on in vitro digestibility of rapeseed napin proteins

Impact of cooking temperature on in vitro starch digestibility of rice varieties with different amylose contents

Digestion and absorption of phenolic compounds assessed by in vitro simulation methods. A review