Plant lipids are mostly stored in subcellular organelles known as oil bodies (OBs). The aim of this study was to encapsulate soybean OBs by spray-drying, in order to offer a prospective approach to ...stabilizing OBs, and to provide a novel spray-dried OB product for potential industrial uses. OB emulsions were prepared with different coatings, namely maltodextrin (MD), chitosan (CS), and CS-EGCG covalent conjugates (CSEG), prior to spray-drying. The highest encapsulation efficiency of 96.68% was achieved for MD-CSEG encapsulated OB microparticles. Morphological analysis of spray-dried samples revealed that encapsulating OBs resulted in remarkably reduced microparticle sizes, even after reconstitution. Furthermore, the CSEG provided an even more effective interfacial barrier that protected OB microparticles. In vitro gastrointestinal digestion results revealed that coating OB with MD and CSEG greatly retarded the oil release from 85.2% to 45.3%. This study demonstrated that this novel encapsulation formulation of OBs has the potential to overcome stability drawbacks and minimize the degree of oil release throughout digestion.
Display omitted
•Soybean oil bodies (OBs) were successfully spray-dried with different coatings.•Coating materials are maltodextrin (MD), chitosan (CS) and CS-EGCG complex (CSEG).•The highest encapsulation efficiency was 96.68% for MD-CSEG-coated OBs.•CSEG protected the spray-dried OBs from oxidation and thermal stability.•In vitro results showed the coating materials retarded the oil release from OBs.
Legumes are excellent sources of proteins that can be hydrolysed to generate antidiabetic peptides, which inhibit carbohydrate digestive enzymes. The degree of protein hydrolysis depends on the ...thermal treatment applied and how it impacts protein denaturation and thus accessibility to enzymes. In this study, α-amylase inhibitory activities of cooked (conventional, pressure, and microwave cooking) and digested (simulated gastrointestinal digestion, GID) green pea, chickpea, and navy beans were evaluated, together with the impact of thermal treatments on peptide profiles after GID. All peptides extracts inhibited α-amylase after cooking and GID, and the peptide fraction <3 kDa was responsible for main activity. In green peas and navy beans, microwave cooking showed the highest impact whereas none thermal treatment highlighted in chickpeas. The peptidomics analysis of the fractions <3 kDa identified a total of 205 peptides, 43 of which were found to be potentially bioactive according to in silico analysis. Also quantitative results evidenced differences in the peptide profile between the type of legume and thermal treatment.
Buffalo milk is highly appreciated for its nutritive properties and highly employed in dairy products, despite this the release of bioactive peptides has not been investigated thoroughly. The aim of ...this work was to characterize in detail the bioaccesible peptides from buffalo-milk dairy products. Six products were subjected to in vitro simulated gastrointestinal digestion and then analyzed by LC-HRMS. The identified peptides were 165 in Yoghurt, 152 in Scamorza, 146 in Mozzarella, 136 in Grana and Ricotta, 120 in Ice Cream samples, belonging to both buffalo caseins (αs1-, β-, k-CN) and whey proteins (α-LA, β-LG). The identified peptide sequences were subjected to a database driven bioactivity search. Results highlighted a wide range of potential bioactive peptides, including antihypertensive, immunomodulatory, antimicrobial, antidiabetic, anticancer and antioxidant activity. These data evidence the content of healthy peptides released from buffalo-milk dairy products and suggest that the specific technological process influence their bioaccessibility.
•Peptidomic profile of six buffalo-milk dairy products was investigated.•In vitro simulated gastrointestinal digestion was carried out.•Bioaccessibility of peptides was assessed by LC-HRMS experiments.•Database-driven specific bioactivity assessment was performed.•A large number of bioactive peptides depending on the manufacturing process were identified.
Display omitted
•1. Rice bran rancidity increased the content of phenolics in rice bran dietary fiber.•2. Rancidity enhanced dietary fiber antioxidant properties during intestinal digestion.•3. ...Digestion released endogenous phenolics from rice bran dietary fiber.•4. During digestion, phenolics content determined dietary fiber antioxidant ability.
Rice bran (RB) as the raw material for rice bran dietary fiber (RBDF) extraction, is rapidly rancidified prior to stabilization. To enhance the RBDF utilization in food industry, effects of RB rancidity (RB was stored for 0, 1, 5, 7, and 10 d) on the bioaccessibility and bioavailability of RBDF-bound phenolics were investigated. With the increase in RB storage time, the RB rancidity degree significantly increased (the acid value of rice bran oil from 5.08 mg KOH/g to 60.59 mg KOH/g), and the endogenous phenolics content in RBDF also increased. Simultaneously, RB rancidity reduced the antioxidant activity of RBDF digestion products during the gastric digestion phase, while RB rancidity increased the antioxidant activity of RBDF digestion products during the intestinal digestion phase. In addition, in vitro gastrointestinal digestion stimulated the release of RBDF-bound phenolics. The released monomeric phenolics (especially ferulic acid and p-coumaric acid) were the major contributors to the increased antioxidant properties of RBDF digestion products. RBDF digestion products could inhibit H2O2-induced oxidative stress and apoptosis of HUVECs. In conclusion, the study found that RB rancidity could improve the antioxidant capacity of RBDF in the small intestine by promoting RB endogenous phenolics bound to RBDF release.
Legumes are a good source of bioactive compounds, including peptides with antidiabetic potential. The α-glucosidase inhibitory activity of simulated gastrointestinal digested (GID) soybean, chickpea, ...green pea, and navy bean was determined after using three different household cooking methods (conventional, pressure, and microwave cooking). Samples were analysed by reversed-phase high-performance liquid chromatography (RP-HPLC), and the fractions responsible for the α-glucosidase inhibitory activity were isolated. Lastly, peptides were identified by mass spectrometry in tandem (MS/MS) and in silico analyses were done to hypothesise potentially bioactive sequences. The results indicated that all legume extracts exert α-glucosidase inhibitory activity after thermal treatment and GID. Peptide profiles obtained by RP-HPLC showed the highest generation of peptides after the intestinal digestion phase, with small changes between thermal treatments. Best α-glucosidase inhibitory activity was observed in fraction 2 of all gastrointestinal digested samples, with values between 40 % and 62 % inhibition. In soybean, green pea, and navy bean, conventional-cooked samples showed the highest activity, while the pressure-cooked treatment resulted in significantly higher activity in chickpea samples. Finally, 48 peptides were identified by MS/MS and 13 were found as potentially bioactive using in silico tools, expanding previous knowledge on antidiabetic peptides derived from legumes.
•Legumes exert α-glucosidase inhibitory activity after cooking and digestion.•Thermal treatment did not affect the peptide profile of intestinal-digested legumes.•The activity of legumes was concentrated in a polar fraction from RP-HPLC.•13 of 48 peptides identified by MS/MS were predicted in silico as bioactives.
•Germinated amaranth (GA) was subjected to in vitro simulated gastrointestinal digestion.•GA peptides were released after gastrointestinal digestion.•GA digests and peptides showed anti-inflammatory ...effect.•GA peptides fraction (3–10 kDa) exhibited higher antioxidant activity.•Antioxidant and anti-inflammatory peptides sequences in GA digests were identified.
Amaranth (Amaranthus hypochondriacus) is an ancestral nutritional grain and good source of bioactive compounds as peptides. In this study, the effect of in vitro simulated gastrointestinal digestion (SGD) of germinated amaranth on the release of antioxidant and anti-inflammatory peptides was evaluated. The germinated amaranth peptides generated during SGD were released after 90 min of incubation with pancreatin and fractioned to F1 (>10 kDa), F2 (3–10 kDa), and F3 (<3 kDa). Among germinated amaranth peptides fractions tested, F2 had the highest antioxidant activity, while F1 and F2 exhibited a high anti-inflammatory response caused by lipopolysaccharide-induced in RAW 264.7 macrophages. A total of 11 peptides sequences were identified in the fractions evaluated, and they exhibit potential biological activity against non-communicable diseases. The findings from this study showed first time report on bioactive peptides, especially anti-inflammatory, from germinated amaranth released by in vitro gastrointestinal digestion.
Thermally reversible and irreversible fish gelatins induced by different microbial transglutaminase (MTGase) contents (0.00–0.21%, w/v) were prepared and evaluated in cross-linking degree, ...gelation-melting transition temperature and gel strength. Moreover, modified fish gelatin was digested by in vitro digestion model, and produced collagen peptides were analyzed by molecular weight distribution, Tricine SDS-PAGE and HPLC MS/MS. With MTGase concentration increasing, cross-linking degree increased from 0.00% to 77.67%. Meanwhile, gelation and melting temperatures gradually increased, and then a thermal irreversible gel appeared when MTGase concentration reached to 0.15%. Regardless of thermally reversible or irreversible state induced by MTGase, fish gelatin could be hydrolyzed in vitro gastrointestinal digestion. The results of free amino content analysis showed that the greater cross-linking degree of gelatin, the more obvious delayed effect of digestion, especially when the gelatin was in a thermally irreversible state. However, the digestibility of gelatin increased with the increase of MTGase concentration. When the gelatin changed to a thermally irreversible state, the improvement in digestibility was very significant. More interestingly, after digestion, the types of collagen peptides increased first and then decreased with the increase of MTGase. When MTGase concentration was 0.06%, the types of collagen peptides were the largest, reaching 708. In addition, MTGase cross-linking with appropriate concentrations increased the type of hydroxyproline-containing peptides. The results showed that MTGase was beneficial to delay the digestion of fish gelatin and release a variety of collagen peptides, which would be significant to improve the quality of fish gelatin-contained collagen products and promote their application.
Display omitted
•In vitro digestion of fish gelatin in both thermally reversible and irreversible states was studied.•When gelatin gradually transformed into a thermally irreversible state, the delayed effect of digestion was more pronounced.•The stomach digestibility of fish gelatin significantly increased with increasing MTGase concentration.•Appropriate MTGase concentrations increased the types of collagen and hydroxyproline-containing peptides.
This study explored the feasibility of a novel solid-like fat stabilized by porcine plasma protein (PPP) and carrageenan (CG) coupling emulsifier as curcumin delivery vehicle. The combination of 2.0% ...(w/v) PPP and 0.3% (w/v) CG successfully stabilized the oil of 80% (v/v) volume fraction at solid-like state, and the increasing of oil phase led to the increase in droplet size, storage modulus (G′) and apparent viscosity. Compared with free oil, oxidation of PPP-CG-stabilized solid-like fat could be significantly inhibited. The results from in vitro simulated digestion showed that the release rate of free fatty acids and bioaccessibility of curcumin in the solid-like fat were significantly higher than those in free oil, and curcumin was almost not released in simulated gastric fluid, but mainly released in simulated intestinal fluid. Therefore, PPP-CG-stabilized solid-like fat could be used as an effective nutrient delivery vehicle for food and pharmaceuticals, and the work provided some new insights into the structure design of functional food.
Display omitted
•Porcine plasma protein - carrageenan could solidify oil volume fraction of 80%.•Oxidation of the solid-like fat could be significantly retarded.•Release rate of fatty acids in the solid-like fat increased significantly.•Bioavailability of curcumin in the solid-like fat increased significantly.•The solid-like fat could be an effective delivery vehicle for nutrients.
•Microencapsulation in complex coacervated double emulsions and drying was proposed.•Hydrophilic emulsifiers influenced MEE and controlled release of the microcapsules.•In vitro release of SDE and ...FDE fit first order and Higuchi models, respectively.•Release mechanism of the microcapsules was controlled by erosion.
This study aimed to prepare anthocyanin-rich microcapsules by spray and freeze-drying complex coacervated double emulsion using gelatin-acacia gum (GE-AG) and chitosan-carboxymethylcellulose (CS-CMC) and to investigate their properties and in vitro release kinetics. Microencapsulation efficiency (MEE) of the microcapsules varied from 84.9% to 94.7%. CS-CMS microcapsules showed significantly higher MEEs than those of GE-AG microcapsules. A significant higher MEE and lower moisture content and hygroscopicity was observed in spray-dried double emulsion (SDE) microcapsules. Freeze-dried double emulsion (FDE) microcapsules possessed higher total anthocyanin and total phenolic contents. The best fit for release kinetics was achieved using first-order and Higuchi models for SDE and FDE microcapsules, respectively. Diffusion-controlled release in the simulated gastric fluid was found for SDE microcapsules, while erosion-controlled release in simulated gastric and intestinal fluids predominated for FDE microcapsules. These findings suggest that the microcapsules can be applied for loading anthocyanins as a nutraceutical with controllable release requirement.
