Your browser doesn't support javascript.
loading
Mostrar: 20 | 50 | 100
Resultados 1 - 20 de 17.607
Filtrar
1.
Annu Int Conf IEEE Eng Med Biol Soc ; 2020: 2384-2387, 2020 07.
Artigo em Inglês | MEDLINE | ID: mdl-33018486

RESUMO

Gastric motility has a critical role in disintegration and mixing of the ingested food inside the stomach. Several studies have been conducted to quantify and analyze the effect of the contractions of gastric musculature on the stomach contents. Despite the anatomical variation in stomach shape and motility patterns, previous numerical studies employed generalized geometries of the stomach as the computational domain for simulations. To model realistic gastric muscular contractions, the variation in stomach geometries need to be accounted for in numerical simulations. In the current study, a novel method was developed to utilize the recent advances in magnetic resonance imaging (MRI) technology and computational power expansion to build anatomically and physiologically realistic subject specific models of human gastric motility. In this method, MRI scans of the stomach were used to construct two and three dimensional geometry models of gastric motility. MRI was performed on 4 healthy participants. Using the developed method, dynamic numerical geometry models of gastric motility for each participant were constructed and related geometrical calculations were presented. Different combinations of solid and liquid test meals were consumed prior to the scans. The volume of the stomach ranged between 0.36 - 1.10 L in the fed state. The stomach models had an average length of 184 to 226 mm and a maximum diameter of 65 to 102 mm. Contraction propagation speed calculated from the models and MRI data were in good agreement, measuring around 2 mm/s.Clinical relevance- Clinicians can benefit from the proposed method for diagnostic purposes as the method is semi-automatic and can provide dynamic three-dimensional visualization of gastric motility of patients.


Assuntos
Esvaziamento Gástrico , Motilidade Gastrointestinal , Digestão , Humanos , Imagem por Ressonância Magnética , Estômago/diagnóstico por imagem
2.
DNA Cell Biol ; 39(10): 1872-1885, 2020 Oct.
Artigo em Inglês | MEDLINE | ID: mdl-32936023

RESUMO

Hyenas (family Hyaenidae) occupy a variety of different niches, of which the striped hyena (Hyaena hyaena) scavenges mainly on the carcasses of animals. We compared its genome with the genomes of nine other mammals, focusing on similarities and differences in chemoreception, detoxification, digestive, and immune systems. The results showed that the striped hyena's immune and digestive system-related gene families have significantly expanded, which was likely to be an adaptive response to its scavenging lifestyle. In addition, 88 and 26 positive selected genes (PSGs) were identified in the immune system and digestive system, respectively, which may be the molecular basis for immune defense system to effectively resist pathogen invasion. Functional enrichment analysis of PSGs revealed that most of them were involved in the immune regulation process. Among them, eight specific missense mutations were found in two PSGs (MHC class II antigen DOA and MHC class II antigen DOB), suggesting important reorganization of the immune system in the striped hyena. Moreover, we identified one cathelicidin gene and four defensin genes in the striped hyenas by genome mining, which have high-efficiency and broad-spectrum antimicrobial activity. Of particular interest, a striped hyena-specific missense mutation was found in the cathelicidin gene. PolyPhen-2 classified the missense mutation as a harmful mutation, which may have aided in immune adaptation to carrion feeding. Our genomic analyses on the striped hyena provided insights into its success in the adaptation to the scavenging lifestyle.


Assuntos
Comportamento Alimentar , Genoma , Hyaenidae/genética , Animais , Peptídeos Catiônicos Antimicrobianos/genética , Defensinas/genética , Digestão/genética , Antígenos de Histocompatibilidade/genética , Hyaenidae/fisiologia , Imunidade Inata/genética , Mutação
3.
An Acad Bras Cienc ; 92(3): e20180989, 2020.
Artigo em Inglês | MEDLINE | ID: mdl-32876141

RESUMO

An 8-week experiment was carried out to assess the impact of supplemental dietary pyridoxine (PY), protease (PR), zinc (Zn) and their mixture (MIX) with low protein diet (LP; 14.76% CP) or high protein diet (HP; 18.53% CP) on rabbit growth, feed utilization, and nutrients digestibility. Rabbits were divided into ten similar groups in a 2 (protein level) ×5 (treatments) factorial design. Treatments included a control group (without any additives), 5 mg PY/kg of diet, 100 mg Zn/kg of diet, 500 mg PR/kg of diet or a mixture of all tested feed additive with the same doses. Results indicated that growth performance, feed utilization, and nutrients digestibility indicators were retarded significantly with reduction of dietary crude protein. Growth performance and feed conversion were significantly enhanced as a result of PY, PR, Zn, and MIX supplementation. All feed supplements had significantly improved the digestibility of crude protein and digestible crude protein. No change in carcass traits was recorded in response to protein level and tested feed supplements. It is concluded that the growing rabbit responded positively to PY, Zn, PR, and MIX (particularly PY) supplemental of LP or HP diets, in terms of growth performance, feed conversion, and nutrient digestibility.


Assuntos
Ração Animal , Fenômenos Fisiológicos da Nutrição Animal , Animais , Proteínas na Dieta , Suplementos Nutricionais , Digestão , Peptídeo Hidrolases , Piridoxina , Coelhos , Zinco
4.
Recurso na Internet em Português | LIS - Localizador de Informação em Saúde | ID: lis-47779

RESUMO

Cientistas do Instituto de Ciências Biomédicas (ICB) da USP descobriram que o desmame precoce pode causar predisposição a doenças gástricas, de acordo com testes realizados em animais.


Assuntos
Aleitamento Materno , Desmame , Leite Humano , Pepsina A , Digestão
5.
PLoS One ; 15(8): e0237381, 2020.
Artigo em Inglês | MEDLINE | ID: mdl-32764802

RESUMO

Two experiments were conducted: (1) to evaluate the effect of ensiling time and grain source on dietary nitrogen fractions; and (2) to verify the influence of concentrate level, processing method and grain source on intake, microbial efficiency, and digestibility by young Nellore bulls. In Experiment 1, corn and sorghum grains were milled, reconstituted to 35% moisture, and ensiled in a bag silo for 10 different times. There were three replications per ensiling time and grain source. Samples from each replication were analyzed in triplicate for total nitrogen (N), non-protein nitrogen (NPN), soluble N, insoluble N, and neutral detergent insoluble nitrogen (NDIN). In Experiment 2, five Nellore bulls were used in a 5 × 5 Latin square design. Four diets were comprised of 28.4% corn silage, 10.7% supplement, and 60.9% dry ground corn, dry ground sorghum, reconstituted and ensiled corn, or reconstituted and ensiled ground sorghum. An additional diet comprised of 45% corn silage, 10.7% supplement, and 44.3% dry ground corn (Roughage+) was used. Each experimental period lasted 22 days, with an adaptation period of 14 days followed by 5 days of total feces and urine collection and 3 days of collecting omasal samples. Data were analyzed using the MIXED procedure of SAS 9.4. The reconstitution and ensiling process reduced (P < 0.05) the insoluble N fraction, increased (P < 0.05) non-protein nitrogen of corn and sorghum grains, tended (P = 0.052) to increase microbial efficiency, and increased (P < 0.05) intestinal and total digestion of dry matter (DM), organic matter (OM), crude protein (CP), and starch. The concentrate level affected neither (P > 0.05) DM intake nor rumen pH. On the other hand, bulls fed diets based on 72% concentrate showed greater (P < 0.05) DM, OM, and CP digestibility compared with those fed a diet based on 55% concentrate. In addition, animals fed diets based on corn grains (both reconstituted and ensiled or dry) presented greater (P < 0.05) intestinal and total starch digestion compared to those fed sorghum grain. Therefore, the reconstitution process can reduce the insoluble N fraction and increase nutrient availability.


Assuntos
Dieta , Digestão , Nitrogênio/análise , Sorghum/química , Zea mays/química , Animais , Bovinos , Concentração de Íons de Hidrogênio , Masculino , Rúmen/química
6.
PLoS One ; 15(8): e0236871, 2020.
Artigo em Inglês | MEDLINE | ID: mdl-32745115

RESUMO

Element bioaccessibility consists of the fraction of the element that is mobilized from food matrices into digestive extractants. The degree of bioaccessibility of a toxic metal is a fundamental consideration in estimating its bioavailability. In addition, gaining a better understanding of the essential elements released into the gastro intestinal fluids allows a more thorough assessment of the health benefits of food matrices in the field of nutrition science. In the present study, an in vitro digestion model simulating gastro-intestinal digestion (GID) was used to investigate the bioaccessibility of stable elements in mixed leaf salad and 210Po in various foods (meat, seafood, vegetables). The simulation was carried out over three phases: after a pre-treatment with a saliva solution, raw and cooked seafood samples were subjected to a complete simulated gastrointestinal digestion (gastric digestion followed by bile-pancreas digestion). The 210Po bioaccessibility was found to range from 16.2±9.39% to 62.8±17.7% and from 6.26±2.15% to 67.5±13.1% for raw and cooked food respectively. Moreover, bioaccessibility could not be determined for As, Cd, Ce, Co, Cr, Hg, La, Pb, Sb, Sn, Te, Th, Tl, Ti, U. It proved to be poor (1-16%) for Al, Fe and S; fair (40-50%) for Cu, P, and Si; and high (>50%) for Ba, Ca, K, Mg, Mn, Ni, Rb, Sr, Zn. The results show that bioaccessibility varies according to the chemical form of the element in the food as well as the matrix composition.


Assuntos
Disponibilidade Biológica , Contaminação de Alimentos/análise , Polônio/análise , Oligoelementos/análise , Digestão , Humanos , Técnicas In Vitro/métodos , Carne/análise , Alimentos Marinhos/análise , Verduras/química
7.
Altern Ther Health Med ; 26(S3): 24-27, 2020 Jun.
Artigo em Inglês | MEDLINE | ID: mdl-32706765

RESUMO

No Abstract Available.


Assuntos
Digestão/fisiologia , Microbioma Gastrointestinal , Microbiota , Humanos
8.
Altern Ther Health Med ; 26(S3): 28-31, 2020 Jun.
Artigo em Inglês | MEDLINE | ID: mdl-32706766
9.
An Acad Bras Cienc ; 92 Suppl 1: e20190278, 2020.
Artigo em Inglês | MEDLINE | ID: mdl-32638858

RESUMO

To examine the association between phytase and xylanase in diets with nutritional adjustments on intestinal morphometry, serum biochemistry and microbiology of broilers, 250 broilers were evaluated in a completely randomized design with five treatments and five replicates. The following treatments were tested: positive control diet - without phytase or xylanase; negative control diet - with an energy reduction of 100 kcal/kg, without phytase or xylanase; and three diets containing xylanase and phytase and energy reductions of 50, 100 and 150 Kcal/kg. For all energy-reduced diets, the nutritional matrix of phytase with phosphorus (0.15%), calcium (0.165%) and sodium (0.035%) was considered. An effect of the association between enzyme inclusion and metabolizable energy reduction in the diets was observed only by contrast analysis, for villus height. Intestinal health was not changed. Only the serum phosphorus concentration was altered by the treatments at the different evaluated ages. The association of phytase (500 FTU/kg) with xylanase (16000 BXU/kg) in diets with reductions of up to 150 Kcal/kg metabolizable energy, 0.15% digestible P, 0.165% Ca and 0.035% Na does not alter the intestinal morphometry, serum biochemistry or microbiology of broilers.


Assuntos
Galinhas , 6-Fitase , Ração Animal , Fenômenos Fisiológicos da Nutrição Animal , Animais , Dieta , Suplementos Nutricionais , Digestão , Endo-1,4-beta-Xilanases , Fósforo
10.
Food Chem ; 332: 127399, 2020 Dec 01.
Artigo em Inglês | MEDLINE | ID: mdl-32645676

RESUMO

Different baking conditions were used in order to evaluate its effects on bread aspects. Doughs were baked at 160, 190 and 220 °C, during 9, 12, 15 and 20 min, and characterized in relation to color change, oxalate and mineral concentration, and protein digestibility. The higher the baking temperature and time, the higher the crust color change, the lower the oxalate concentration, and the higher the amount of some macro minerals. Protein digestibility may also be favored, however it does not follow a linear correlation. Although it is not possible to obtain a condition that favors the content of all minerals, protein digestibility and reduces oxalate content, the use of high temperatures and times is important as it can reduce oxalate and thereby prevent its associated problems. Understanding how to optimize it during baking could be used to produce breads with a higher mineral bioavailability, an important strategy for food industry and also when using alternative flours.


Assuntos
Pão/análise , Digestão , Manipulação de Alimentos/métodos , Minerais/análise , Oxalatos/análise , Proteínas de Plantas/química , Triticum/química , Farinha/análise , Temperatura Alta , Proteínas de Plantas/metabolismo
11.
Wei Sheng Yan Jiu ; 49(3): 453-457, 2020 May.
Artigo em Chinês | MEDLINE | ID: mdl-32693896

RESUMO

OBJECTIVE: To study the digestive stability of 5-enolpyruvylshikimate-3-phosphate synthase(EPSPS) protein and phosphinothricina cetyltransferase(PAT) protein in simulated gastric fluid. METHODS: The component of simulated gastric fluid was based on the method of target protein digestive stability in simulative gastric and intestinal in national standard of the People's Republic of China(Published by the Ministry of Agriculture No. 869-2-2007). The test model of stability of different protein to digestion in Simulated Gastric Fluid was established by dodecyl sulfate, sodium salt-polyacrylamide gel electrophoresis(SDS-PAGE)and western blot. The degradation of EPSPS protein and PAT protein in simulated gastric fluid at different digestion time points were analyzed. RESULTS: The experiment showed that EPSPS protein and PAT protein were completely digested within 15 s in simulated gastric fluid, no any remain of protein was detected by SDS-PAGE and Western blot, indicating that EPSPS protein and PAT protein were easily digested in the simulated gastric. CONCLUSION: EPSPS protein and PAT protein do not have immunogenicity after digestion with simulated gastric fluid.


Assuntos
Digestão , Proteínas , Western Blotting , China , Eletroforese em Gel de Poliacrilamida
12.
Br Poult Sci ; 61(4): 471-481, 2020 Aug.
Artigo em Inglês | MEDLINE | ID: mdl-32683884

RESUMO

1. This study quantified xylanase-induced changes in soluble monosaccharides, xylooligosaccharides (XOS) and volatile fatty acid (VFA) contents of the different sections of the gastrointestinal tract (GIT) and whether these were related to altered bird performance. 2. An in vitro digestion of the wheat-based diet was carried out with the xylanase (Econase XT at 16,000BXU/kg diet) to compare the in vitro and in vivo generation of these XOS and monosaccharides. For the in vivo study, 80 male Ross 508 b roiler chicks were split into two groups fed a wheat-based diet with or without Econase XT (16,000BXU/kg diet) for 21 days. 3. There were no effects of Econase XT inclusion on growth performance characteristics, likely a result of the high-quality wheat diet, the corresponding high performance of the control group (FCR average of 1.45 in controls) and the relatively young age of the birds (from four to 26 days of age). 4. Econase XT supplementation increased the xylotetraose (X4) content in the colon (P = 0.046, enzyme x GIT section interaction) and the xylose contents in the colon and caeca (P < 0.001, enzyme x GIT section interaction). 5. The trend for increased acetate production in the caeca of Econase XT treated birds (P = 0.062) suggested that the XOS generated were subsequently fermented in the caeca, potentially impacting upon the types of microbiota present. 6. The present study suggested that wheat arabinoxylan degradation was enhanced by xylanase supplementation, which may have increased the production of beneficial volatile fatty acids (VFA) in the caeca, and thereby potentially modulated the caecal microbiome, but without affecting bird performance at this early age.


Assuntos
Galinhas , Triticum , Ração Animal/análise , Fenômenos Fisiológicos da Nutrição Animal , Animais , Dieta , Suplementos Nutricionais , Digestão , Endo-1,4-beta-Xilanases , Glucuronatos , Masculino , Monossacarídeos , Oligossacarídeos
13.
An Acad Bras Cienc ; 92 Suppl 1: e20180787, 2020.
Artigo em Inglês | MEDLINE | ID: mdl-32725067

RESUMO

The present study was planned to test the hypothesis that feeding lactating dairy cattle with varying levels of rumen-undegradable protein (RUP) can enhance protein utilization, milk production, milk protein, and nitrogen (N) excretion. Forty mid-lactating crossbred (Jersey × Friesian) cattle were randomly divided into four groups. Four treatment diets were formulated to contain 30%, 40%, 50%, and 60% RUP of crude protein. Dry matter (DM) and crude protein intakes were significantly reduced with increasing dietary RUP levels. Crude protein digestibility increased linearly with incremental increases in dietary RUP levels. Cattle fed 60% RUP showed a linear decrease in N intake compared to that in the other groups. A linear decrease in urinary N and linear increases in net N, milk N, and N-use efficiency were observed with increasing dietary RUP levels. Actual milk, energy-corrected milk, and 4% fat-corrected milk yields (kg/day) increased linearly with an increasing degradability of protein. However, milk protein, solids not fat and total solids, as well as the yields of protein, fat, and lactose, showed significant increases with increased RUP supplementation. Collectively, the results indicate that formulating dairy cow diets to contain 60% RUP results in better lactating performance and N-use efficiency and lower N excretion.


Assuntos
Lactação , Rúmen , Ração Animal , Animais , Bovinos , Dieta , Digestão , Feminino , Nitrogênio , Nutrientes
14.
Food Chem ; 332: 127415, 2020 Dec 01.
Artigo em Inglês | MEDLINE | ID: mdl-32619945

RESUMO

This study aimed to investigate the combined effect of storage at 4 °C (10-days) and in vitro gastrointestinal digestion on the phytochemical profile of red beet (Beta vulgaris) and amaranth (Amaranthus sp.) microgreens. The untargeted profiling based on UHPLC-QTOF metabolomics allowed annotating 316 compounds, comprising mainly polyphenols and lipids. An impact of storage on the total phenolic content (TPC) was observed, with a maximum increase at 10-days of storage for both red beet (+1.3-fold) and amaranth (+1.1-fold). On the other hand, in vitro digestion of both red beet and amaranth microgreens produced a significant increase in TPC (36-88%), CUPRAC (27-40%), DPPH (6-43%), and BC (41-57%) to reach the maximum at 10 days of storage. Tyrosinase inhibitory potential also decreased following digestion. The combination of biochemical changes occurring in microgreen immature plants (likely in response to the harvest stress) with changes during digestion, determined the actual functional value of microgreens.


Assuntos
Amaranthus/química , Beta vulgaris/química , Metabolômica/métodos , Amaranthus/metabolismo , Beta vulgaris/metabolismo , Cromatografia Líquida de Alta Pressão , Temperatura Baixa , Digestão , Análise Discriminante , Armazenamento de Alimentos , Análise dos Mínimos Quadrados , Espectrometria de Massas , Monofenol Mono-Oxigenase/antagonistas & inibidores , Monofenol Mono-Oxigenase/metabolismo , Fenóis/química , Fenóis/metabolismo
15.
Food Chem ; 330: 127182, 2020 Nov 15.
Artigo em Inglês | MEDLINE | ID: mdl-32526648

RESUMO

In this paper we report the importance of swelling on gastric digestion of protein gels, which is rarely recognized in literature. Whey protein gels with NaCl concentrations 0-0.1 M were used as model foods. The Young's modulus, swelling ratio, acid uptake and digestion rate of the gels were measured. Pepsin transport was observed by confocal laser scanning microscopy using green fluorescent protein (GFP). With the increase of NaCl in gels, Young's modulus increased, swelling was reduced and digestion was slower, with a reduction of acid transport and less GFP present both at surface and in the gels. This shows that swelling affects digestion rate by enhancing acid diffusion, but also by modulating the partitioning of pepsin at the food-gastric fluid interface and thereby the total amount of pepsin in the food particle. This perspective on swelling will provide new insight for designing food with specific digestion rate for targeted dietary demands.


Assuntos
Mucosa Gástrica , Proteínas do Soro do Leite/metabolismo , Difusão , Digestão , Módulo de Elasticidade , Alimentos , Géis/química , Pepsina A/metabolismo , Estômago , Proteínas do Soro do Leite/química
16.
Food Chem ; 330: 127184, 2020 Nov 15.
Artigo em Inglês | MEDLINE | ID: mdl-32531635

RESUMO

Heat treatment is a commonly applied unit operation in the processing of ß-lactoglobulin containing products. This does, however, influence its structure and thereby impacts its activity and digestibility. We describe how various heat-treatments of ß-lactoglobulin change the digestibility using a modified version of the current consensus INFOGEST protocol. Additionally, protein was investigated for its translocation over the intestinal epithelial barrier, which would bring them in contact with immune cells. The extent of gastric digestibility was higher when the protein structure was more modified, while the influence of glycation with lactose was limited. Translocation studies of protein across Caco-2 cell monolayers showed a lower translocation rate of protein heated in solution compared to the others. Our study indicates that structural modifications after different heat-treatments of ß-lactoglobulin increase in particular gastric digestibility and the translocation efficiency across intestinal epithelial cells.


Assuntos
Mucosa Gástrica , Lactoglobulinas/metabolismo , Células CACO-2 , Digestão , Glicosilação , Temperatura Alta , Humanos , Lactoglobulinas/química , Lactose/metabolismo , Estômago
17.
Food Chem ; 330: 127318, 2020 Nov 15.
Artigo em Inglês | MEDLINE | ID: mdl-32569935

RESUMO

The objective of this study was to determine the biophysical properties of buckwheat (BW) endosperm and their influences on detachment of intact cells, starch gelatinization and digestibility. The intact cells were isolated from BW kernels by dry milling and sieving. The microscopy and texture analysis showed intact endosperm cells could be detached easily due to the fragile structure and low hardness of BW endosperm. More than 70% intact cells were found in commercial light flour. The starch granules entrapped in intact cells exhibited a delay gelatinization and restricted swelling behavior (2-3 â„ƒ higher onset gelatinization temperature than isolated starch). Starch in BW flour had a markedly lower extent of digestion compared to the broken cells and isolated starch. This study provided a new mechanistic understanding of low glycemic index of BW food, and could guide the processing of BW flour to retain slow digestion properties.


Assuntos
Endosperma/citologia , Fagopyrum/citologia , Fagopyrum/metabolismo , Farinha , Amido/farmacocinética , Culinária , Digestão , Endosperma/química , Endosperma/metabolismo , Fagopyrum/química , Farinha/análise , Gelatina , Índice Glicêmico , Tamanho da Partícula , Células Vegetais/química , Células Vegetais/metabolismo , Amido/química , Temperatura
18.
Food Chem ; 330: 127321, 2020 Nov 15.
Artigo em Inglês | MEDLINE | ID: mdl-32569937

RESUMO

In this paper, changes in physicochemical properties, gel structure and in vitro digestion of marinated egg with spice or tea during braising were investigated. Results indicated that the moisture content and surface hydrophobicity of marinated egg white showed an overall decreased trend. The springiness of marinated egg white showed an increased trend, and the hardness in the late stage showed an increased trend. Microstructure showed that compact gel structures formed many holes during the braising. Intermolecular forces showed that ionic bonds and disulfide bonds played a dominant role in the marinated egg white. Secondary structure showed that the ß-turn showed a decreased trend, contrary to that of random coils and α-helices. Appropriate braising increased the digestibility of marinated egg white, but excessively long-time braising could reduce it. Both spice and tea braising could improve the gel strength of protein, and the tea braising was also slightly better than spice braising.


Assuntos
Clara de Ovo/química , Géis/química , Digestão , Proteínas Dietéticas do Ovo/química , Interações Hidrofóbicas e Hidrofílicas , Agregados Proteicos , Estrutura Secundária de Proteína , Temperatura
19.
Food Chem ; 330: 127328, 2020 Nov 15.
Artigo em Inglês | MEDLINE | ID: mdl-32569940

RESUMO

Granular protein is an important structural feature in determining starch digestibility. High-amylose wheat starch (HAWS) with >80% amylose content contains more granular protein than wild-type starch. As analyzed by mass spectrometry-based proteomics, granular-bound starch synthase (GBSS) is the major granular protein in isolated starch materials. GBSS content increases with amylose content (Spearman's correlation, p < 0.05), whereas the abundance relative to other proteins is similar among starches. Multiple amylase inhibitors were also identified. From Michaelis-Menten analysis, HAWS has a similar Km (Michaelis constant) as wild type, suggesting initial enzymatic binding is similar. After the pre-digestion of proteins, wild type had a greater change in starch digestibility than HAWS, probably due to the latter having 'thicker' granular-protein layers and higher enzymatic resistance of substrate per se. Overall, the study suggests that the greater granular protein content in HAWS is a factor that contributes to slower amylolysis compared to wild type.


Assuntos
Amilose/metabolismo , Proteínas de Plantas/metabolismo , Sintase do Amido/metabolismo , Amido/química , Triticum/química , Amilose/análise , Amilose/química , Digestão , Hidrólise , Cinética , Proteínas de Plantas/análise , Amido/metabolismo , Sintase do Amido/análise , Espectrometria de Massas em Tandem , Triticum/metabolismo , alfa-Amilases/química , alfa-Amilases/metabolismo
20.
Food Chem ; 328: 127125, 2020 Oct 30.
Artigo em Inglês | MEDLINE | ID: mdl-32480262

RESUMO

This study evaluates the addition of monolayered (MO) and multilayered (MU) fish oil microcapsules to meat model systems and determines the effects of processing and culinary cooking. Adding MO and MU increased the content of EPA and DHA and the level of secondary oxidation products but being far away from the oxidation values that generate anomalous flavours. However, it did not lead to oxidative damage of the enriched batches or affect the moisture and lipid content during processing and/or culinary cooking. The type of fish oil microcapsules, the processing and/or culinary cooking and the type of meat matrix influenced the fatty acid digestion. The highest bioaccessibility of EPA and DHA occurred in cooked samples enriched with MO after processing and before culinary cooking. To optimize EPA and DHA enrichment and bioaccessibility, the type of fish oil microcapsules may be selected as a function of the type of added meat products.


Assuntos
Culinária , Ácidos Graxos Ômega-3/química , Lipídeos/química , Carne/análise , Carne de Porco/análise , Animais , Cápsulas/química , Digestão , Óleos de Peixe/química , Oxirredução , Estresse Oxidativo
SELEÇÃO DE REFERÊNCIAS
DETALHE DA PESQUISA