Manufactured foods often have complex structures and are prepared from many ingredients. These foods will have undergone processes, such as heating and fermentation, which can change the physical properties of individual components (e.g. glycation, cross linking, gelation, gelatinisation, oxidation) having an effect upon the way nutrients are digested and taken up by the body. A range of model foods were developed for the DREAM project; several were selected (bread, dairy emulsions, and heat-treated broccoli) to determine the bioaccessibility of nutrients during digestion. Simulated digestion was undertaken using both static and semi-dynamic in vitro models, where the biochemical conditions were physiologically relevant and represented the conditions found in the adult human GI tract. The digestion protocol was developed for DREAM so that the bioaccessibility of each nutritional component of the foods; with regard to proteolysis, lipolysis and release of glucosinolates from the food matrix, could be studied. The rates of digestion of a range of nutrients from the different foods were analysed from samples taken periodically throughout both simulated gastric and duodenal/ jejunal phases. For example both protein and lipids were analysed from the dairy dessert, and glucosinolates were analysed in the broccoli. A brief summary of the effect of food structure on the release of specific nutrients will be given. In addition, the effect of bread structure on the release of micotoxins was determined and the results showed no difference as the bread was easily digested. In vitro digestion can be used to monitor the effect of food structure on the release of nutrients or toxins.
The effect of food structure on nutrient bioaccessibility during simulated gastro-duodenal digestion
De Angelis E;
2013
Abstract
Manufactured foods often have complex structures and are prepared from many ingredients. These foods will have undergone processes, such as heating and fermentation, which can change the physical properties of individual components (e.g. glycation, cross linking, gelation, gelatinisation, oxidation) having an effect upon the way nutrients are digested and taken up by the body. A range of model foods were developed for the DREAM project; several were selected (bread, dairy emulsions, and heat-treated broccoli) to determine the bioaccessibility of nutrients during digestion. Simulated digestion was undertaken using both static and semi-dynamic in vitro models, where the biochemical conditions were physiologically relevant and represented the conditions found in the adult human GI tract. The digestion protocol was developed for DREAM so that the bioaccessibility of each nutritional component of the foods; with regard to proteolysis, lipolysis and release of glucosinolates from the food matrix, could be studied. The rates of digestion of a range of nutrients from the different foods were analysed from samples taken periodically throughout both simulated gastric and duodenal/ jejunal phases. For example both protein and lipids were analysed from the dairy dessert, and glucosinolates were analysed in the broccoli. A brief summary of the effect of food structure on the release of specific nutrients will be given. In addition, the effect of bread structure on the release of micotoxins was determined and the results showed no difference as the bread was easily digested. In vitro digestion can be used to monitor the effect of food structure on the release of nutrients or toxins.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
