Effect of oat β-glucan on in vitro digestion characteristics of set-type yogurt

Czasopismo

---

• Autorzy: Xiaoqing Qu , Bo Li , Wei Yang , Yuliya Nazarenko
• Języki publikacji: EN

Abstrakty

EN

The main objective of the study was to evaluate the effect of added 0.3% (w/w) oat β-glucan (OG) in set-type yogurt on its protein digestion using an in vitro gastrointestinal model. During gastric digestion phase, the amount of soluble proteins and peptides increased to 25% and 40% for control yogurt (yogurt without OG) and 0.3% OG yogurt, respectively. Buccal digestion has little effect on the structure of yogurts, while large spherical vesicles were formed for both control yogurt and 0.3% OG yogurt after gastric digestion. The presence of 0.3% OG promoted the hydrolysis of yogurt in the gastric digestion phase and caused higher antioxidant activity. Compared with that of control yogurt, the inhibition of cholesterol solubility of 0.3% OG yogurt showed no differences after buccal digestion but significantly higher after gastrointestinal digestion (21.3% for gastric and 22.7% for intestinal digestion). Overall, this study enhances the understanding of digestion characteristics of 0.3% OG-fortified set-type yogurt and provides a theoretical basis for the development of this kind of dairy products. (original abstract)

Słowa kluczowe

PL

Przetwórstwo mleka; Produkty żywnościowe; Aktywność przeciwutleniająca

EN

Milk processing; Food products; Antioxidant activity

• Czasopismo: ---
• Strony: 5-14

Twórcy

autor

Xiaoqing Qu

• Department of Milk and Meat Technology, Sumy National Agrarian University

autor

Bo Li

• Department of Food Science, Henan Institute of Science and Technology

autor

Wei Yang

• Department of Food Science, Henan Institute of Science and Technology

autor

Yuliya Nazarenko

• Department of Milk and Meat Technology, Sumy National Agrarian University

Bibliografia

• A. Jahan-Mihan, B.L. Luhovyy, D. El Khoury, G. Harvey Anderson, Dietary proteins as determinants of metabolic and physiologic functions of the gastrointestinal tract, "Nutrients", 3 (2011) 574-603. https://doi.org/10.3390/nu3050574.
• M. Nilsson, J.J. Holst, I.M.E. Björck, Metabolic effects of amino acid mixtures and whey protein in healthy subjects: Studies using glucose-equivalent drinks, "The American Journal of Clinical Nutrition", 85 (2007) 996-1004. https://doi.org/10.1093/ajcn/85.4.996.
• I.A. Abd El-Gawad, E.M. El-Sayed, S.A. Hafez, H.M. El-Zeini, F.A. Saleh, The hypocholesterolaemic effect of milk yoghurt and soy-yoghurt containing bifidobacteria in rats fed on a cholesterol-enriched diet, "International Dairy Journal", 15 (2005) 37-44. https://doi.org/10.1016/j.idairyj.2004.06.001.
• M.C. Bertolami, A.A. Faludi, M. Batlouni, Evaluation of the effects of a new fermented milk product (Gaio) on primary hypercholesterolemia, "European Journal of Clinical Nutrition", 53 (1999) 97-101. https://doi.org/10.1038/sj.ejcn.1600683.
• J.W. Anderson, S.E. Gilliland, Effect of Fermented Milk (Yogurt) Containing Lactobacillus Acidophilus L1 on Serum Cholesterol in Hypercholesterolemic Humans, "Journal of the American College of Nutrition", 18 (1999) 43-50. https://doi.org/10.1080/07315724.1999.10718826.
• L. Rinaldi, L.E. Rioux, M. Britten, S.L. Turgeon, Invitro bioaccessibility of peptides and amino acids from yogurt made with starch, pectin, or β-glucan, "International Dairy Journal", 46 (2015) 39-45. https://doi.org/10.1016/j.idairyj.2014.09.005.
• Z. Wu, J. Ming, R. Gao, Y. Wang, Q. Liang, H. Yu, G. Zhao, Characterization and antioxidant activity of the complex of tea polyphenols and oat β-glucan, "Journal of Agricultural and Food Chemistry", 59 (2011) 10737-10746. https://doi.org/10.1021/jf202722w.
• T.M.S. Wolever, S.M. Tosh, A.L. Gibbs, J. Brand-Miller, A.M. Duncan, V. Hart, B. Lamarche, B.A. Thomson, R. Duss, P.J. Wood, Physicochemical properties of oat β-glucan influence its ability to reduce serum LDL cholesterol in humans: A randomized clinical trial, "The American Journal of Clinical Nutrition", 92 (2010) 723-732. https://doi.org/10.3945/ajcn.2010.29174.
• S. Panahi, A. Ezatagha, V. Vuksan, S. Panahi, A. Ezatagha, F. Temelli, T. Vasanthan, β-Glucan from Two Sources of Oat Concentrates Affect Postprandial Glycemia in Relation to the Level of Viscosity, "Journal of the American College of Nutrition", 26 (2007) 639-644. https://doi.org/10.1080/07315724.2007.10719641.
• Z. Fan, L. HuiPing, L. XiaoQing, Z. ChenPing, W. Yu, X. JiaoJiao, Effect of oat bran β-glucan on hypoglycemic and antioxidant., "Journal of Food Safety and Food Quality", 6 (2015) 2131-2137. http://www.chinafoodj.com/%0Ahttps://www.cabdirect.org/cabdirect/abstract/20153258698.
• S. O'Connor, S. Chouinard-Castonguay, C. Gagnon, I. Rudkowska, Prebiotics in the management of components of the metabolic syndrome, "Maturitas", 104 (2017) 11-18. https://doi.org/10.1016/j.maturitas.2017.07.005.
• N. Mishra, Cereal β Glucan as a Functional Ingredient, in: Innovations in Food Technology : Current Perspectives and Future Goals, Springer Singapore, Singapore, 2020: pp. 109-122. https://doi.org/10.1007/978-981-15-6121-4_8.
• Z.S. Ladjevardi, M.S. Yarmand, Z. Emam-Djomeh, A. Niasari-Naslaji, Physicochemical properties and viability of probiotic bacteria of functional synbiotic camel yogurt affected by oat β-glucan during storage, "Journal of Agriculture, Science and Technology", 18 (2016) 1233-1246.
• S. Aboushanab, D. Vyrova, I. Selezneva, Characterization of low- and non-fat yogurt manufactured with addition of beta-glucanas a dietary supplement, in: AIP Conference Proceedings, 2018: p. 020003. https://doi.org/10.1063/1.5055076.
• M.N.G. Ibrahim, I.S. Selezneva, The symbiotic effect of oat β-glucan enriching bio-low fat yogurt, "Process. Food Prod. Equip." (2019) 111-116. https://doi.org/10.17586/2310-1164-2019-12-4-111-116.
• X. Qu, Y. Nazarenko, W. Yang, Y. Nie, Y. Zhang, B. Li, Effect of oat β-glucan on the rheological characteristics and microstructure of set-type yogurt, "Molecules", 26 (2021) 4752. https://doi.org/10.3390/molecules26164752.
• S.J. Hur, B.O. Lim, E.A. Decker, D.J. McClements, In vitro human digestion models for food applications, "Food Chemistry", 125 (2011) 1-12. https://doi.org/10.1016/j.foodchem.2010.08.036.
• M. Minekus, M. Alminger, P. Alvito, S. Ballance, T. Bohn, C. Bourlieu, F. Carrière, R. Boutrou, M. Corredig, D. Dupont, C. Dufour, L. Egger, M. Golding, S. Karakaya, B. Kirkhus, S. Le Feunteun, U. Lesmes, A. MacIerzanka, A. MacKie, S. Marze, D.J. McClements, O. Ménard, I. Recio, C.N. Santos, R.P. Singh, G.E. Vegarud, M.S.J. Wickham, W. Weitschies, A. Brodkorb, A standardised static in vitro digestion method suitable for food-an international consensus, "Food and Function", 5 (2014) 1113-1124. https://doi.org/10.1039/c3fo60702j.
• A. Asensio-Grau, I. Peinado, A. Heredia, A. Andrés, In vitro study of cheese digestion: Effect of type of cheese and intestinal conditions on macronutrients digestibility, "LWT - Food Science and Technology", 113 (2019) 108278. https://doi.org/10.1016/j.lwt.2019.108278.
• W. Yang, X. Liang, L. Xu, C. Deng, W. Jin, X. Wang, Y. Kong, M. Duan, Y. Nei, J. Zeng, B. Li, Structures, fabrication mechanisms, and emulsifying properties of self-assembled and spray-dried ternary complexes based on lactoferrin, oat β-glucan and curcumin: A comparison study, "Food Research International", 131 (2020) 109048. https://doi.org/10.1016/j.foodres.2020.109048.
• G. Unal, S.N. El, A.. S. Akalin, N. Dinkci, Antioxidant activity of probiotic yoghurt fortified with milk protein based ingredients, "Italian Journal of Food Science", 25 (2013) 63-69.
• L. Liang, X. Wu, T. Zhao, J. Zhao, F. Li, Y. Zou, G. Mao, L. Yang, In vitro bioaccessibility and antioxidant activity of anthocyanins from mulberry (Morus atropurpurea Roxb.) following simulated gastro-intestinal digestion, "Food Research International", 46 (2012) 76-82. https://doi.org/10.1016/j.foodres.2011.11.024.
• C. Kirana, P.F. Rogers, L.E. Bennett, M.Y. Abeywardena, G.S. Patten, Naturally derived micelles for rapid in vitro screening of potential cholesterol-lowering bioactives, "Journal of Agricultural and Food Chemistry", 53 (2005) 4623-4627. https://doi.org/10.1021/jf050447x.
• J. Ashraf, M. Awais, L. Liu, M.I. Khan, L.T. Tong, Y. Ma, L. Wang, X. Zhou, S. Zhou, Effect of thermal processing on cholesterol synthesis, solubilisation into micelles and antioxidant activities using peptides of Vigna angularis and Vicia faba, "LWT - Food Science and Technology", 129 (2020) 109504. https://doi.org/10.1016/j.lwt.2020.109504.
• M.R. Marques, R.A.M. Soares Freitas, A.C. Corrêa Carlos, É.S. Siguemoto, G.G. Fontanari, J.A.G. Arêas, Peptides from cowpea present antioxidant activity, inhibit cholesterol synthesis and its solubilisation into micelles, "Food Chemistry", 168 (2015) 288-293. https://doi.org/10.1016/j.foodchem.2014.07.049.
• J. Mouécoucou, C. Sanchez, C. Villaume, O. Marrion, S. Frémont, F. Laurent, L. Méjean, Effects of different levels of gum arabic, low methylated pectin and xylan on in vitro digestibility of β-lactoglobulin, "Journal of Dairy Science", 86 (2003) 3857-3865. https://doi.org/10.3168/jds.S0022-0302(03)73993-9.
• W.J. Lee, J.A. Lucey, Formation and physical properties of yogurt, "Asian-Australasian Journal of Animal Sciences", 23 (2010) 1127-1136. https://doi.org/10.5713/ajas.2010.r.05.
• J.M. Jandal, Comparative aspects of goat and sheep milk, "Small Ruminant Research", 22 (1996) 177-185. https://doi.org/10.1016/S0921-4488(96)00880-2.
• H. Guo, S. Lin, M. Lu, J.D.B. Gong, L. Wang, Q. Zhang, D.R. Lin, W. Qin, D.T. Wu, Characterization, in vitro binding properties, and inhibitory activity on pancreatic lipase of β-glucans from different Qingke (Tibetan hulless barley) cultivars, "International of Biological Macromolecules", 120 (2018) 2517-2522. https://doi.org/10.1016/j.ijbiomac.2018.09.023.
• S.M.V. Mejía, A. de Francisco, B.M. Bohrer, A comprehensive review on cereal β-glucan: extraction, characterization, causes of degradation, and food application, "Critical Reviews in Food Science and Nutrition", 60 (2020) 3693-3704. https://doi.org/10.1080/10408398.2019.1706444.
• M.P. Piñero, K. Parra, N. Huerta-Leidenz, L. Arenas de Moreno, M. Ferrer, S. Araujo, Y. Barboza, Effect of oat's soluble fibre (β-glucan) as a fat replacer on physical, chemical, microbiological and sensory properties of low-fat beef patties, "Meat Science", 80 (2008) 675-680. https://doi.org/10.1016/j.meatsci.2008.03.006.
• R. Fernandez-Orozco, M. Roca, B. Gandul-Rojas, L. Gallardo-Guerrero, DPPH-scavenging capacity of chloroplastic pigments and phenolic compounds of olive fruits (cv. Arbequina) during ripening, "Journal of Food Composition and Analysis", 24 (2011) 858-864. https://doi.org/10.1016/j.jfca.2011.05.003.
• R. Bernini, M. Barontini, V. Cis, I. Carastro, D. Tofani, R.A. Chiodo, P. Lupattelli, S. Incerpi, Synthesis and evaluation of the antioxidant activity of lipophilic phenethyl trifluoroacetate esters by in vitro ABTS, DPPH and in cell-culture DCF assays, "Molecules", 23 (2018) 208. https://doi.org/10.3390/molecules23010208.
• G.A. Mensah, G.A. Roth, V. Fuster, The Global Burden of Cardiovascular Diseases and Risk Factors: 2020 and Beyond, "Journal of the American College of Cardiology", 74 (2019) 2529-2532. https://doi.org/10.1016/j.jacc.2019.10.009.
• G.A. Roth, et al., Global Burden of Cardiovascular Diseases and Risk Factors, 1990-2019: Update From the GBD 2019 Study, "Journal of the American College of Cardiology" 76 (2020) 2982-3021. https://doi.org/10.1016/j.jacc.2020.11.010.
• T.Y. Wang, M. Liu, P. Portincasa, D.Q.H. Wang, New insights into the molecular mechanism of intestinal fatty acid absorption, "European Journal of Clinical Investigation", 43 (2013) 1203-1223. https://doi.org/10.1111/eci.12161.
• C. Megías, J. Pedroche, M. del M. Yust, M. Alaiz, J. Girón-Calle, F. Millán, J. Vioque, Sunflower protein hydrolysates reduce cholesterol micellar solubility, "Plant Foods for Human Nutrition", 64 (2009) 86-93. https://doi.org/10.1007/s11130-009-0108-1.
• M. Vourakis, G. Mayer, G. Rousseau, The role of gut microbiota on cholesterol metabolism in atherosclerosis, "International Journal of Molecular Sciences", 22 (2021) 8074. https://doi.org/10.3390/ijms22158074.
• R. Villette, P. KC, S. Beliard, M.F. Salas Tapia, D. Rainteau, M. Guerin, P. Lesnik, Unraveling Host-Gut Microbiota Dialogue and Its Impact on Cholesterol Levels, "Frontiers in Pharmacology", 11 (2020). https://doi.org/10.3389/fphar.2020.00278.
• H. Hu, S. Zhang, F. Liu, P. Zhang, Z. Muhammad, S. Pan, Role of the Gut Microbiota and Their Metabolites in Modulating the Cholesterol-Lowering Effects of Citrus Pectin Oligosaccharides in C57BL/6 Mice, "Journal of Agricultural and Food Chemistry", 67 (2019) 11922-11930. https://doi.org/10.1021/acs.jafc.9b03731.
• S.M. Tosh, N. Bordenave, Emerging science on benefits of whole grain oat and barley and their soluble dietary fibers for heart health, glycemic response, and gut microbiota, "Nutrition Reviews", 78 (2021) 13-20. https://doi.org/10.1093/NUTRIT/NUZ085.
• M. Jayachandran, J. Chen, S.S.M. Chung, B. Xu, A critical review on the impacts of β-glucans on gut microbiota and human health, "Journal of Nutritional Biochemistry", 61 (2018) 101-110. https://doi.org/10.1016/j.jnutbio.2018.06.010.

Identyfikatory

DOI

https://doi.org/10.32933/ActaInnovations.43.1