Evaluating the effect of food components on the digestion of dietary nucleic acids in human gastric juice in vitro
Abstract Nucleic acids (NAs) were recently shown to be digested by pepsin in vitro; however, NAs digestion in human gastric juice in vivo is more complicated because of the complex gastric environment and ingestion of other food components. The purpose of this study was to investigate the digestibil...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2023-10-01
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| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.3599 |
| _version_ | 1797662521407045632 |
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| author | Yanfang Zhang Jingyi Dong Jingxian Chen Xiaoming Pan |
| author_facet | Yanfang Zhang Jingyi Dong Jingxian Chen Xiaoming Pan |
| author_sort | Yanfang Zhang |
| collection | DOAJ |
| description | Abstract Nucleic acids (NAs) were recently shown to be digested by pepsin in vitro; however, NAs digestion in human gastric juice in vivo is more complicated because of the complex gastric environment and ingestion of other food components. The purpose of this study was to investigate the digestibility of NAs in real human gastric juices after ingestion of other food components. As a result, DNA digestion was not affected when carbohydrates, proteins, and metal elements were ingested within the recommended dietary intake levels. Separately, protein exerted an inhibitory effect on DNA digestion when the mass ratio of protein:DNA was greater than 40:1. DNA exists in the nucleoprotein, which is closer to the state of DNA in real food, and was digested efficiently in human gastric juice. Meanwhile, DNA digestion was rarely affected even when the concentrations of monovalent ion (Na+) and divalent ions (Mg2+) were as high as 500 and 100 mM, respectively, and high concentration of Mg2+ ranged from 20 to 100 mM accelerated the digestion. In particular, short‐stranded DNA (<100 nt) and miRNAs (19 ~ 25 nt) were not obviously degraded in human gastric juice. In conclusion, dietary NAs were digested efficiently and were not affected by other food components in human gastric juice, which may facilitate further digestion and utilization of DNA in the intestinal tract. |
| first_indexed | 2024-03-11T19:00:32Z |
| format | Article |
| id | doaj.art-7a1d1d31f5d441ad93e7b8fbad203bfd |
| institution | Directory Open Access Journal |
| issn | 2048-7177 |
| language | English |
| last_indexed | 2024-03-11T19:00:32Z |
| publishDate | 2023-10-01 |
| publisher | Wiley |
| record_format | Article |
| series | Food Science & Nutrition |
| spelling | doaj.art-7a1d1d31f5d441ad93e7b8fbad203bfd2023-10-10T12:30:22ZengWileyFood Science & Nutrition2048-71772023-10-0111106522653110.1002/fsn3.3599Evaluating the effect of food components on the digestion of dietary nucleic acids in human gastric juice in vitroYanfang Zhang0Jingyi Dong1Jingxian Chen2Xiaoming Pan3School of Food Engineering Ludong University Yantai ChinaSchool of Food Engineering Ludong University Yantai ChinaSchool of Food Engineering Ludong University Yantai ChinaSchool of Food Engineering Ludong University Yantai ChinaAbstract Nucleic acids (NAs) were recently shown to be digested by pepsin in vitro; however, NAs digestion in human gastric juice in vivo is more complicated because of the complex gastric environment and ingestion of other food components. The purpose of this study was to investigate the digestibility of NAs in real human gastric juices after ingestion of other food components. As a result, DNA digestion was not affected when carbohydrates, proteins, and metal elements were ingested within the recommended dietary intake levels. Separately, protein exerted an inhibitory effect on DNA digestion when the mass ratio of protein:DNA was greater than 40:1. DNA exists in the nucleoprotein, which is closer to the state of DNA in real food, and was digested efficiently in human gastric juice. Meanwhile, DNA digestion was rarely affected even when the concentrations of monovalent ion (Na+) and divalent ions (Mg2+) were as high as 500 and 100 mM, respectively, and high concentration of Mg2+ ranged from 20 to 100 mM accelerated the digestion. In particular, short‐stranded DNA (<100 nt) and miRNAs (19 ~ 25 nt) were not obviously degraded in human gastric juice. In conclusion, dietary NAs were digested efficiently and were not affected by other food components in human gastric juice, which may facilitate further digestion and utilization of DNA in the intestinal tract.https://doi.org/10.1002/fsn3.3599digestibilityfood componentshuman gastric juicemicroRNAnucleic acids |
| spellingShingle | Yanfang Zhang Jingyi Dong Jingxian Chen Xiaoming Pan Evaluating the effect of food components on the digestion of dietary nucleic acids in human gastric juice in vitro Food Science & Nutrition digestibility food components human gastric juice microRNA nucleic acids |
| title | Evaluating the effect of food components on the digestion of dietary nucleic acids in human gastric juice in vitro |
| title_full | Evaluating the effect of food components on the digestion of dietary nucleic acids in human gastric juice in vitro |
| title_fullStr | Evaluating the effect of food components on the digestion of dietary nucleic acids in human gastric juice in vitro |
| title_full_unstemmed | Evaluating the effect of food components on the digestion of dietary nucleic acids in human gastric juice in vitro |
| title_short | Evaluating the effect of food components on the digestion of dietary nucleic acids in human gastric juice in vitro |
| title_sort | evaluating the effect of food components on the digestion of dietary nucleic acids in human gastric juice in vitro |
| topic | digestibility food components human gastric juice microRNA nucleic acids |
| url | https://doi.org/10.1002/fsn3.3599 |
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