Article
Biochemistry & Molecular Biology
Manon F. Pritchard, Lydia C. Powell, Jennifer Y. M. Adams, Georgina Menzies, Saira Khan, Anne Tondervik, Havard Sletta, Olav Aarstad, Gudmund Skjak-Braek, Stephen Mckenna, Niklaas J. Buurma, Damian J. J. Farnell, Philip D. Rye, Katja E. Hill, David W. Thomas
Summary: Low molecular weight alginate oligosaccharides have antimicrobial activity against multi-drug resistant bacteria, and their effects are influenced by both Ca2+-dependent processes and electrostatic interactions.
Article
Food Science & Technology
Zhenjiang Zhou, Fayin Ye, Lin Lei, Siyuan Zhou, Guohua Zhao
Summary: This article provides an updated overview of the evidence, factors, and possible mechanisms of the impacts of soluble dietary fibre (SDF) on starch digestibility. The relationship between SDF and starch digestibility is found to be dependent on the nature of SDF and starch. The mechanisms by which SDF affects starch digestibility include modifying the structure of starch or food, increasing the viscosity of intestinal contents, decreasing the activities of amylolytic enzymes, and regulating the levels of hormones or other metabolites related to starch digestion. Future efforts should focus on gaining a full understanding of the underlying mechanism and obtaining valuable data for designing healthy foods.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Food Science & Technology
Yong Cheng, Yanming Guan, Fengxian Guo, Zhaojun Wang, Maomao Zeng, Fang Qin, Jie Chen, Weiwei Li, Zhiyong He
Summary: This study investigated the effects of soybean dietary fibre, microcrystalline cellulose, konjac glucomannan, soluble soybean polysaccharide, and soybean oil on the digestion of maize starch. The results showed that adding appropriate amounts of microcrystalline cellulose, soybean oil, konjac glucomannan, and soluble soybean polysaccharide can slow down the hydrolysis of starch. These findings are important for the development of low glycemic index products using maize starch.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Chemistry, Applied
Hector Adan Romero Hernandez, Tomy J. Gutierrez, Luis Arturo Bello-Perez
Summary: The development of functional foods has led to the emergence of starch-polyphenol V-type complexes, which have shown potential in reducing starch digestibility and increasing resistant starch content. However, the mechanisms and categorization of these complexes require further research. Future advancements may classify these complexes as a new type of resistant starch.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Tomy J. Gutierrez, Juscelino Tovar
Summary: This study discusses the concept of resistant starch (RS) in relation to starch fractions not digested and absorbed in the small intestine of healthy humans. It suggests redefining RS5 to include various new types of RS, with a particular emphasis on further investigating starch-polyphenol complexes. All self-assembled starch V-type complexes can be classified as RS5, highlighting the importance of including a wide range of complex carbohydrates in the extended RS5 classification.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Mikkel Madsen, Peter Westh, Sanaullah Khan, Richard Ipsen, Kristoffer Almdal, Finn L. Aachmann, Birte Svensson
Summary: Alginates were studied for their ability to form complexes with beta-lactoglobulin at different pH levels and varying ratios of M and G residues. The results showed that pH and M content influenced the binding capacity and size of the particles, providing insights for designing alginate-protein particles in acidic environments.
Article
Food Science & Technology
Markus Nikinmaa, Olivia Zehnder-Wyss, Laura Nystrom, Nesli Sozer
Summary: In this study, oat flour mixed with 30 g/100 g rice flour was extruded using a twin-screw extruder under different temperature and moisture conditions. The extrudates were analyzed for structure, texture, β-glucan content, and fiber content. The results showed that low moisture and high temperature resulted in more expanded, less dense, and less hard extrudates. The extractability of β-glucan was affected by the extrusion conditions and correlated with porosity, moisture content, cell wall thickness, and density.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Ting Liu, Binjia Zhang, Lili Wang, Siming Zhao, Dongling Qiao, Liang Zhang, Fengwei Xie
Summary: The study demonstrates that microwave reheating can increase the digestion resistance of cooked rice, and the variation in microwave power under different water contents affects the types of starch in rice.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Chemistry, Applied
Ke Luo, Young-Rok Kim
Summary: The study investigated the effect of eight different L-amino acids (L-AA) on the type-3 resistant starch particles (rSPs) derived from short chain glucan (SCG). The L-AA were categorized based on their charge and polarity. It was found that positively charged L-AA, like lysine and arginine, decreased the nucleation and growth rate of rSPs, while non-charged L-AA had negligible effects. Negatively charged L-AA, such as glutamic acid and aspartic acid, significantly impacted the morphology and crystallinity of the rSPs, resulting in particle size of around 3 μm and crystallinity of around 35%. This suggests that charged L-AA influence the arrangement of SCG double helices in the particles. Furthermore, the complexation of SCG with charged L-AA reduced the level of RS in rSPs, indicating that L-AA could be useful in modulating the physical properties and digestibility of rSPs.
Article
Chemistry, Multidisciplinary
Dominika Kwasny, Barbara Borczak, Marek Sikora, Joanna Kapusta-Duch
Summary: The scientific goals of this research were to examine the impact of various polyphenols from different groups on resistant starch development. The results showed that both the dose and the kind of polyphenolic compound had a significant influence on the digestibility of wheat starch, and the impact was dose-dependent.
APPLIED SCIENCES-BASEL
(2022)
Article
Biochemistry & Molecular Biology
Caihong Wang, Zhijie Zhu, Liping Mei, Yaoyao Xia, Xu Chen, Saddam Mustafa, Xianfeng Du
Summary: This study investigated the effects of pullulanase debranching on the structural properties and digestibility of maize starch-glyceryl monostearate complexes. The results showed that pullulanase debranching for 16 hours significantly increased the amylose content and complex index of maize starch. The crystallinity and short-range orders structure of the complexes also increased, leading to a higher resistant starch content and anti-digestibility. This work suggests that debranching pretreatment is an efficient way to produce ordered starch-lipid complexes with controllable structure and anti-digestibility.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Fisheries
T. W. O. Staessen, M. C. J. Verdegem, J. W. Schrama
Summary: This study investigated the effects of dietary bile acid supplementation on digestibility and metabolism in rainbow trout. The results showed that bile acids are a limiting factor for fat digestion in trout and that supplementation can improve fat digestibility. Additionally, dietary bile acids effectively participate in enterohepatic circulation and are absorbed in the intestine.
Article
Biochemistry & Molecular Biology
Pritha Biswas, Priyadharshini Jayaseelan, Mohan Das, Antara Sikder, Koel Chaudhury, Rintu Banerjee
Summary: This study aims to increase the resistant starch content of semolina flour through enzymatic process, and the results show that the modified semolina flour has the potential to be used as a functional ingredient.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Polymer Science
Franciene Almeida Villanova, Amy Hui-Mei Lin
Summary: This study applied high-pressure homogenization to modify the structure of pea starch, resulting in the formation of high-level complexes and reduced starch digestibility. Additionally, the functionality of the starch was improved with a slower degradation rate.
Article
Chemistry, Applied
Dong-Jin Lee, Jun-Mo Kim, Seung-Taik Lim
Summary: Debranching and crystallizing waxy maize starch simultaneously using isoamylase at 50 degrees C for 7 days resulted in the formation of dextrin crystals with high thermal stability and resistance to digestive enzymes. The recovery yield was 70.4% and the amount of resistant starch in the crystallized dextrin was 83% (uncooked) or 46% (cooked) after 7 days of treatment.
FOOD HYDROCOLLOIDS
(2021)
Article
Agriculture, Dairy & Animal Science
Ariane Maike Wehrmaker, Guido Bosch, Atze Jan van der Goot
Summary: Research has shown that highly fibrous meat analogues can be created using simple shear structuring, with the fibrous appearance being retained after sterilization and storage. The model meat analogue exhibits moisture uptake about twice as much as pet food, resulting in textural properties approaching pet food after sterilization. Proximate composition and texture of the model meat analogue remain stable during storage, except in gravy where changes may occur due to salt content. Due to its fibrousness and pet food-like texture after sterilization, the model meat analogue shows promise for the development of plant-based pet foods.
ANIMAL FEED SCIENCE AND TECHNOLOGY
(2021)
Article
Zoology
Annelies De Cuyper, Daniela E. Winkler, Thomas Tuetken, Guido Bosch, Juergen Hummel, Michael Kreuzer, Arturo Munoz Saravia, Geert P. J. Janssens, Marcus Clauss
Summary: The study demonstrates that although guinea pigs increase their dry matter intake on bamboo diet, the lignin and silica in bamboo have negative effects on digestion, resulting in low digestibility and slower body weight gain.
JOURNAL OF EXPERIMENTAL ZOOLOGY PART A-ECOLOGICAL AND INTEGRATIVE PHYSIOLOGY
(2022)
Article
Agriculture, Multidisciplinary
G. Rossi, G. Bosch, L. Pisa, D. G. A. B. Oonincx
Summary: In this study, a 3D-printed pipette tip was designed and tested for manipulating housefly eggs. The results showed that the pipette tip allowed rapid and gentle manipulation of the eggs, with minimal damage, but reduced larval survival.
JOURNAL OF INSECTS AS FOOD AND FEED
(2022)
Article
Agriculture, Dairy & Animal Science
Ariane Maike Wehrmaker, Nynke Draijer, Guido Bosch, Atze Jan van der Goot
Summary: This study investigates the impact of the degree of refinement on the sustainability of plant-based dog food, and formulates optimal plant-based dog food recipes. The results show that using less refined ingredients can improve the sustainability of the food while fulfilling the nutritional requirements of dogs.
ANIMAL FEED SCIENCE AND TECHNOLOGY
(2022)
Article
Agriculture, Multidisciplinary
L. Pisa, D. G. A. B. Oonincx, G. Bosch, W. H. Hendriks
Summary: This study investigated the competition between housefly larvae and microorganisms for easily digestible carbohydrates, such as starch. The results showed that the highest wet yield and heaviest larvae were observed in sterilized chicken excreta with added starch. Moreover, substrates with added fructo-oligosaccharides had minimal yields and larval weights. The study also found differences in substrate temperature profiles and larval size distributions.
JOURNAL OF INSECTS AS FOOD AND FEED
(2022)
Article
Agriculture, Dairy & Animal Science
T. M. M. Bastiaansen, R. T. Benders, J. A. Dijksman, M. Thomas, W. H. Hendriks, S. de Vries, G. Bosch
Summary: Due to the growing demand for food, the use of co-products from the food and biofuel industry in livestock feed is expected to increase. However, these co-products, which are fiber-rich, can negatively affect pellet manufacturing, leading to reduced pellet quality and increased energy costs. This study aimed to investigate the impact of including fibrous co-products in feed on their thermomechanical properties and subsequent effects on pellet manufacturing.
ANIMAL FEED SCIENCE AND TECHNOLOGY
(2023)
Article
Nutrition & Dietetics
Evelien Bos, Wouter Hendriks, Bonne Beerda, Guido Bosch
Summary: In-home pet food testing provides directly applicable data to the pet population. This study investigated key requirements for an in-home canine food digestibility protocol, using 60 dogs of different breeds and ages. The results showed that one day of faecal collection yielded reliable digestibility values for all nutrients, and the minimal required sample size ranged from 9 to 43 dogs depending on the accepted margin of error.
BRITISH JOURNAL OF NUTRITION
(2023)
Article
Veterinary Sciences
E. Bos, W. H. Hendriks, B. Beerda, G. Bosch
Summary: In-home cat food digestibility testing has the potential to provide representative data, but there are currently no standardized protocols available. This study investigated key factors affecting variation in cat food digestibility, including adaptation period, fecal collection, and sample size. The findings suggest that a minimum of 2 adaptation days and 3 fecal collection days are needed for future in-home digestibility tests.
FRONTIERS IN VETERINARY SCIENCE
(2023)
Article
Agriculture, Dairy & Animal Science
T. M. M. Bastiaansen, R. T. Benders, S. de Vries, W. H. Hendriks, M. Thomas, G. Bosch, J. A. Dijksman
Summary: Pellet manufacturing is influenced by feed formulation, which affects the physicochemical properties of feed mash and subsequently impacts pellet quality and energy costs. Capillary rheometry provides a potential method for studying feed mash behavior under conditions similar to pellet manufacturing.
ANIMAL FEED SCIENCE AND TECHNOLOGY
(2023)
Article
Nutrition & Dietetics
Sylvie M-T. J. D'Hooghe, Guido Bosch, Mengmeng Sun, An Cools, Wouter H. Hendriks, Anne A. M. J. Becker, Geert P. J. Janssens
Summary: Feeding whole prey to felids benefits gastrointestinal health, but the impact of prey structure is unclear. This study found that the physical structure of mice diet did not significantly affect intestinal fermentation, but a shift in microbiota composition and a decrease in potentially harmful fermentation products were observed when transitioning from extruded to mice diet.
BRITISH JOURNAL OF NUTRITION
(2023)
Article
Agriculture, Dairy & Animal Science
Ronald J. J. Corbee, Jurriaan J. J. Mes, Govardus A. H. de Jong, Ronald T. M. van den Dool, Franka Neumer, Stephan Theis, Guido Bosch
Summary: The aim of this study was to compare the digestion and physiological effects of isomaltulose with other saccharides in dogs. The results showed that isomaltulose had a slower digestion and lower blood glucose response compared to sucrose. However, sucrose had a higher blood glucose response, suggesting the presence of an adaptive response. Therefore, further research on the digestion physiology of saccharides in dogs is warranted.
JOURNAL OF ANIMAL PHYSIOLOGY AND ANIMAL NUTRITION
(2023)
Meeting Abstract
Agriculture, Dairy & Animal Science
E. Bos, W. H. Hendriks, Guido Bosch, B. Beerda
JOURNAL OF ANIMAL SCIENCE
(2022)
Meeting Abstract
Agriculture, Dairy & Animal Science
Guido Bosch
JOURNAL OF ANIMAL SCIENCE
(2022)
Article
Food Science & Technology
Ariane M. Wehrmaker, Hannah Elisabeth Zenker, Wouter de Groot, Mark Sanders, Atze Jan van Der Goot, Anja E. M. Janssen, Julia Keppler, Guido Bosch
Summary: Shear cell technology is a promising method for meat analogue production. This study investigated the effect of shearing and sterilization on the amino acids and oxidation markers in soy protein- and pea protein-based meat analogues. The results showed that processing led to modified amino acids and more pronounced oxidation in the pea-based analogue. Despite extensive thermal treatment, the impact on protein quality in plant-based products was comparable or less than that in animal-based pet food.
ACS FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Agriculture, Dairy & Animal Science
Guido Bosch, Myrthe Gilbert, Bonne Beerda
Summary: Overweight and obesity are common in pet cat populations worldwide. Understanding how properties of food affect appetite is crucial. This study used a model of operant conditioning to assess the effects of protein, fiber, and meat preparation on cat appetite. The findings suggest that dietary protein and fiber levels, as well as meat grinding and cooking, influence cat appetite.
FRONTIERS IN ANIMAL SCIENCE
(2022)
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.
