In vitro and in vivo modeling of lipid bioaccessibility and digestion from almond muffins: The importance of the cell-wall barrier mechanism
This study compares in vitro and in vivo models of lipid digestion from almond particles within a complex food matrix (muffins) investigating whether the cell-wall barrier regulates the bioaccessibility of nutrients within this matrix. Muffins containing small (AF) or large (AP) particles of almond...
| Main Authors: | , , , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2017-10-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464617304346 |
| _version_ | 1818723090738184192 |
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| author | Terri Grassby Giuseppina Mandalari Myriam M.-L. Grundy Cathrina H. Edwards Carlo Bisignano Domenico Trombetta Antonella Smeriglio Simona Chessa Shuvra Ray Jeremy Sanderson Sarah E. Berry Peter R. Ellis Keith W. Waldron |
| author_facet | Terri Grassby Giuseppina Mandalari Myriam M.-L. Grundy Cathrina H. Edwards Carlo Bisignano Domenico Trombetta Antonella Smeriglio Simona Chessa Shuvra Ray Jeremy Sanderson Sarah E. Berry Peter R. Ellis Keith W. Waldron |
| author_sort | Terri Grassby |
| collection | DOAJ |
| description | This study compares in vitro and in vivo models of lipid digestion from almond particles within a complex food matrix (muffins) investigating whether the cell-wall barrier regulates the bioaccessibility of nutrients within this matrix. Muffins containing small (AF) or large (AP) particles of almond were digested in triplicate using an in vitro dynamic gastric model (DGM, 1 h) followed by a static duodenal digestion (8 h). AF muffins had 97.1 ± 1.7% of their lipid digested, whereas AP muffins had 57.6 ± 1.1% digested. In vivo digestion of these muffins by an ileostomy volunteer (0–10 h) gave similar results with 96.5% and 56.5% lipid digested, respectively. The AF muffins produced a higher postprandial triacylglycerol iAUC response (by 61%) than the AP muffins. Microstructural analysis showed that some lipid remained encapsulated within the plant tissue throughout digestion. The cell-wall barrier mechanism is the main factor in regulating lipid bioaccessibility from almond particles. |
| first_indexed | 2024-12-17T21:05:00Z |
| format | Article |
| id | doaj.art-ead006a89eae49678d28a031c2542048 |
| institution | Directory Open Access Journal |
| issn | 1756-4646 |
| language | English |
| last_indexed | 2024-12-17T21:05:00Z |
| publishDate | 2017-10-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Functional Foods |
| spelling | doaj.art-ead006a89eae49678d28a031c25420482022-12-21T21:32:37ZengElsevierJournal of Functional Foods1756-46462017-10-0137263271In vitro and in vivo modeling of lipid bioaccessibility and digestion from almond muffins: The importance of the cell-wall barrier mechanismTerri Grassby0Giuseppina Mandalari1Myriam M.-L. Grundy2Cathrina H. Edwards3Carlo Bisignano4Domenico Trombetta5Antonella Smeriglio6Simona Chessa7Shuvra Ray8Jeremy Sanderson9Sarah E. Berry10Peter R. Ellis11Keith W. Waldron12Biopolymers Group, Diabetes and Nutritional Sciences Division, King’s College London, Franklin-Wilkins Building, 150 Stamford Street, London SE1 9NH, UKQuadram Institute Bioscience, Norwich NR4 7UA, UK; Department of Chemical, Biological, Pharmaceutical and Environmental Science, University of Messina, Viale SS. Annunziata, 98168 Messina, ItalyBiopolymers Group, Diabetes and Nutritional Sciences Division, King’s College London, Franklin-Wilkins Building, 150 Stamford Street, London SE1 9NH, UKBiopolymers Group, Diabetes and Nutritional Sciences Division, King’s College London, Franklin-Wilkins Building, 150 Stamford Street, London SE1 9NH, UKDepartment of Biomedical, Dental, Morphological and Functional Images Sciences, University of Messina, Via C. Valeria, 98125 Messina, ItalyDepartment of Chemical, Biological, Pharmaceutical and Environmental Science, University of Messina, Viale SS. Annunziata, 98168 Messina, ItalyDepartment of Chemical, Biological, Pharmaceutical and Environmental Science, University of Messina, Viale SS. Annunziata, 98168 Messina, ItalyQuadram Institute Bioscience, Norwich NR4 7UA, UKDepartment of Gastroenterology, Guy's and St. Thomas' NHS Foundation Trust, London SE1 9RT, UKDepartment of Gastroenterology, Guy's and St. Thomas' NHS Foundation Trust, London SE1 9RT, UKBiopolymers Group, Diabetes and Nutritional Sciences Division, King’s College London, Franklin-Wilkins Building, 150 Stamford Street, London SE1 9NH, UKBiopolymers Group, Diabetes and Nutritional Sciences Division, King’s College London, Franklin-Wilkins Building, 150 Stamford Street, London SE1 9NH, UKQuadram Institute Bioscience, Norwich NR4 7UA, UK; Corresponding author at: Quadram Institute Bioscience, Norwich Research Park, Colney, Norwich NR4 7UA, UK.This study compares in vitro and in vivo models of lipid digestion from almond particles within a complex food matrix (muffins) investigating whether the cell-wall barrier regulates the bioaccessibility of nutrients within this matrix. Muffins containing small (AF) or large (AP) particles of almond were digested in triplicate using an in vitro dynamic gastric model (DGM, 1 h) followed by a static duodenal digestion (8 h). AF muffins had 97.1 ± 1.7% of their lipid digested, whereas AP muffins had 57.6 ± 1.1% digested. In vivo digestion of these muffins by an ileostomy volunteer (0–10 h) gave similar results with 96.5% and 56.5% lipid digested, respectively. The AF muffins produced a higher postprandial triacylglycerol iAUC response (by 61%) than the AP muffins. Microstructural analysis showed that some lipid remained encapsulated within the plant tissue throughout digestion. The cell-wall barrier mechanism is the main factor in regulating lipid bioaccessibility from almond particles.http://www.sciencedirect.com/science/article/pii/S1756464617304346AlmondsBioaccessibilityIleostomyIn vitro digestionParticle size |
| spellingShingle | Terri Grassby Giuseppina Mandalari Myriam M.-L. Grundy Cathrina H. Edwards Carlo Bisignano Domenico Trombetta Antonella Smeriglio Simona Chessa Shuvra Ray Jeremy Sanderson Sarah E. Berry Peter R. Ellis Keith W. Waldron In vitro and in vivo modeling of lipid bioaccessibility and digestion from almond muffins: The importance of the cell-wall barrier mechanism Journal of Functional Foods Almonds Bioaccessibility Ileostomy In vitro digestion Particle size |
| title | In vitro and in vivo modeling of lipid bioaccessibility and digestion from almond muffins: The importance of the cell-wall barrier mechanism |
| title_full | In vitro and in vivo modeling of lipid bioaccessibility and digestion from almond muffins: The importance of the cell-wall barrier mechanism |
| title_fullStr | In vitro and in vivo modeling of lipid bioaccessibility and digestion from almond muffins: The importance of the cell-wall barrier mechanism |
| title_full_unstemmed | In vitro and in vivo modeling of lipid bioaccessibility and digestion from almond muffins: The importance of the cell-wall barrier mechanism |
| title_short | In vitro and in vivo modeling of lipid bioaccessibility and digestion from almond muffins: The importance of the cell-wall barrier mechanism |
| title_sort | in vitro and in vivo modeling of lipid bioaccessibility and digestion from almond muffins the importance of the cell wall barrier mechanism |
| topic | Almonds Bioaccessibility Ileostomy In vitro digestion Particle size |
| url | http://www.sciencedirect.com/science/article/pii/S1756464617304346 |
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