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Assessment of Behavior of Foods in Digestive Tract: Bioavailability, Bioaccessibility...
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Assessment of Behavior of Foods in Digestive Tract: Bioavailability, Bioaccessibility and Health Benefits

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".

Deadline for manuscript submissions: closed (20 January 2023) | Viewed by 27644

Special Issue Editor

Prof. Dr. Qiang Yu

E-Mail Website
Guest Editor
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
Interests: dietary fibers; polyphenols; polysaccharides; nutritional and health food; food processing; food toxicology
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Foods are enriched with a multitude of components that are responsible for human health, including carbohydrates, lipids, proteins, dietary fibers, polyphenols, etc. Ingested foods undergo complicated physical and biochemical stress in the oral, gastric, intestinal, or colonic phase, accompanied by the breakdown of the food structure and matrices. Large molecules are hydrolyzed, while a considerable number of small molecules are absorbed through the digestive tract, and then participate in the vital activities of the organism. However, the bioavailability and bioaccessibility of food could be affected by various factors, such as food processing and the physicochemical properties of food matrices. Simultaneously, food components are susceptible to metabolism by bacteria in the gastrointestinal tract, and their metabolites can, in turn, alter the gut microbiota.

This Special Issue of Foods aims to provide the latest research focused on:

  1.  The evaluations of the digestion, absorption, metabolism and health-promoting effects of food components in the digestive tract, using an in vitro/in vivo model;
  2.  The effects of food processing and physicochemical properties on the bioavailability and bioaccessibility of food components;
  3.  The interactions between the gut microbiota and food components;
  4.  The development of health-promoting foods based on a bioavailability and bioaccessibility assessment.

Prof. Dr. Qiang Yu
Guest Editor

Manuscript Submission Information

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Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • oral, gastric, intestinal, or colonic digestive behavior
  • food components
  • food matrices
  • bioavailability
  • bioaccessibility
  • food processing and physicochemical properties
  • in vitro/in vivo model
  • gut microbiota and microbial metabolism
  • health benefits
  • health-promoting foods

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Published Papers (8 papers)

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Research

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16 pages, 2453 KiB  
Article
Assessment of Polyphenols Bioaccessibility, Stability, and Antioxidant Activity of White Mugwort (Artemisia lactiflora Wall.) during Static In Vitro Gastrointestinal Digestion
by Nacha Udomwasinakun, Shikha Saha, Ana-Isabel Mulet-Cabero, Peter James Wilde and Tantawan Pirak
Foods 2023, 12(5), 949; https://doi.org/10.3390/foods12050949 - 23 Feb 2023
Cited by 7 | Viewed by 2927
Abstract
White mugwort (Artemisia lactiflora Wall.), a traditional Chinese medicine, has been widely consumed in different forms for health care purposes. In this study, the in vitro digestion model of INFOGEST was used to investigate the bioaccessibility, stability, and antioxidant activity of polyphenols [...] Read more.
White mugwort (Artemisia lactiflora Wall.), a traditional Chinese medicine, has been widely consumed in different forms for health care purposes. In this study, the in vitro digestion model of INFOGEST was used to investigate the bioaccessibility, stability, and antioxidant activity of polyphenols from two different forms of white mugwort, including dried powder (P 50, 100, and 150 mg/mL) and fresh extract (FE 5, 15, and 30 mg/mL). During digestion, the bioaccessibility of TPC and antioxidant activity were influenced by the form and ingested concentration of white mugwort. The highest bioaccessibility of the total phenolic content (TPC) and relative antioxidant activity were found at the lowest P and FE concentrations, as calculated relative to the TPC and antioxidant activity of P-MetOH and FE-MetOH based on the dry weight of the sample. Post-digestion, in comparison to P, FE had higher bioaccessibility (FE = 287.7% and P = 130.7%), relative DPPH radical scavenging activity (FE = 104.2% and P = 47.3%), and relative FRAP (FE = 673.5% and P = 66.5%). Nine compounds, 3-caffeoylquinic acid, 5-caffeoylquinic acid, 3,5-di-caffeoylquinic acid, sinapolymalate, isovitexin, kaempferol, morin, rutin, and quercetin, identified in both samples were modified during digestion, yet still provided strong antioxidant activity. These findings suggest that white mugwort extract possesses a higher polyphenol bioaccessibility, showing great potential as a functional ingredient. Full article
(This article belongs to the Special Issue Assessment of Behavior of Foods in Digestive Tract: Bioavailability, Bioaccessibility and Health Benefits)
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15 pages, 2212 KiB  
Article
Impact of Starch-Rich Food Matrices on Black Rice Anthocyanin Accessibility and Carbohydrate Digestibility
by Sean Jun Leong Ou, Amanda Simin Fu and Mei Hui Liu
Foods 2023, 12(4), 880; https://doi.org/10.3390/foods12040880 - 18 Feb 2023
Cited by 3 | Viewed by 2788
Abstract
Anthocyanins reduce starch digestibility via carbohydrase-inhibitory pathways, but food matrix effects during digestion may also influence its enzymatic function. Understanding anthocyanin-food matrix interactions is significant as the efficiency of carbohydrase inhibition relies on anthocyanin accessibility during digestion. Therefore, we aimed to evaluate the [...] Read more.
Anthocyanins reduce starch digestibility via carbohydrase-inhibitory pathways, but food matrix effects during digestion may also influence its enzymatic function. Understanding anthocyanin-food matrix interactions is significant as the efficiency of carbohydrase inhibition relies on anthocyanin accessibility during digestion. Therefore, we aimed to evaluate the influence of food matrices on black rice anthocyanin accessibility in relation to starch digestibility in common settings of anthocyanin consumption—its co-ingestion with food, and consumption of fortified food. Our findings indicate that black rice anthocyanin extracts (BRAE) had reduced intestinal digestibility of bread to a larger extent for the co-digestion of BRAE with bread (39.3%) (4CO), than BRAE-fortified bread (25.9%) (4FO). Overall anthocyanin accessibility was about 5% greater from the co-digestion with bread than fortified bread across all digestion phases. Differences in anthocyanin accessibility were also noted with changes to gastrointestinal pH and food matrix compositions—with up to 10.1% (oral to gastric) and 73.4% (gastric to intestinal) reductions in accessibility with pH changes, and 3.4% greater accessibility in protein matrices than starch matrices. Our findings demonstrate that the modulation of starch digestibility by anthocyanin is a combined result of its accessibility, food matrix composition, and gastrointestinal conditions. Full article
(This article belongs to the Special Issue Assessment of Behavior of Foods in Digestive Tract: Bioavailability, Bioaccessibility and Health Benefits)
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12 pages, 1171 KiB  
Article
Bioaccessibility and Bioavailability of (-)-Epigallocatechin Gallate in the Bread Matrix with Glycemic Reduction
by Lanqi Li, Jing Gao, Hui Si Audrey Koh and Weibiao Zhou
Foods 2023, 12(1), 30; https://doi.org/10.3390/foods12010030 - 21 Dec 2022
Cited by 1 | Viewed by 1934
Abstract
Bread has a high glycemic index (GI) and rich contents of quickly digestible carbohydrates, which is associated with insulin resistance and the risk of chronic diseases. (-)-Epigallocatechin Gallate (EGCG) is the primary catechin component that inhibits starch hydrolases, while the low release and [...] Read more.
Bread has a high glycemic index (GI) and rich contents of quickly digestible carbohydrates, which is associated with insulin resistance and the risk of chronic diseases. (-)-Epigallocatechin Gallate (EGCG) is the primary catechin component that inhibits starch hydrolases, while the low release and absorption rates limit its utilization. In this study, EGCG was added to the bread matrix for fortification to reduce its glycemic index compared to white bread. EGCG fortification at 4% decreased the starch digestion rate of baked bread by 24.43% compared to unfortified bread and by 14.31% compared to white bread, with an identical amount of EGCG outside the matrix. Moreover, the predicted GI (pGI) was reduced by 13.17% compared to white bread. Further, 4% EGCG-matched bread enhanced the bioaccessibility and bioavailability of EGCG by 40.38% and 47.11%, respectively, compared to the control. The results of molecular docking demonstrated that EGCG had a higher binding affinity with α-amylase than with α-glucosidase, indicating that EGCG may effectively inhibit the accumulation of carbs during starch digestion. Thus, EGCG can be used as a functional ingredient in bread to reduce its glycemic potential, and the bread matrix can be used as a carrier for EGCG delivery to enhance its bioaccessibility and bioavailability. Full article
(This article belongs to the Special Issue Assessment of Behavior of Foods in Digestive Tract: Bioavailability, Bioaccessibility and Health Benefits)
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16 pages, 4103 KiB  
Article
The Improvement of Dispersion Stability and Bioaccessibility of Calcium Carbonate by Solid/Oil/Water (S/O/W) Emulsion
by Jie Zhang, Gongwei Li, Yanping Cao and Duoxia Xu
Foods 2022, 11(24), 4044; https://doi.org/10.3390/foods11244044 - 14 Dec 2022
Cited by 1 | Viewed by 1897
Abstract
Solid/oil/water (S/O/W) emulsion loaded with calcium carbonate (CaCO3) was constructed to raise the dispersion stability and bioaccessibility. In the presence or absence of sodium caseinate (NaCas), the particle size, Zeta-potential, physical stability, and apparent viscosity of stabilized S/O/W emulsions with different [...] Read more.
Solid/oil/water (S/O/W) emulsion loaded with calcium carbonate (CaCO3) was constructed to raise the dispersion stability and bioaccessibility. In the presence or absence of sodium caseinate (NaCas), the particle size, Zeta-potential, physical stability, and apparent viscosity of stabilized S/O/W emulsions with different gelatin (GEL) concentrations (0.1~8.0 wt%) were compared. Combined with a confocal laser scanning microscope (CLSM), cryoscanning electron microscope (Cryo-SEM), and interfacial adsorption characteristics, the stabilization mechanism was analyzed. The bioavailability of CaCO3 was investigated in a simulated gastrointestinal tract (GIT) model. The S/O/W-emulsion droplets prepared by the NaCas–GEL composite have a smaller particle size, higher Zeta-potential, larger apparent viscosity, and better physical stability compared with GEL as a single emulsifier. CLSM results confirmed that CaCO3 powder was encapsulated in emulsion droplets. The Cryo-SEM results and interfacial adsorption characteristics analysis indicated that the NaCas–GEL binary composite could effectively reduce the interfacial tension, and the droplets form a denser three-dimensional network space structure with a shell–core structure which enhanced the stability of the system. GIT studies showed that the droplets presented higher CaCO3 bioaccessibility than the CaCO3 powder. This study enriched the theory of the S/O/W transfer system and provided theoretical support for the development of CaCO3 application in liquid food. Full article
(This article belongs to the Special Issue Assessment of Behavior of Foods in Digestive Tract: Bioavailability, Bioaccessibility and Health Benefits)
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11 pages, 1146 KiB  
Article
Bioaccessibility and Intestinal Transport of Tebuconazole in Table Grape by Using In Vitro Digestion Models
by Xiaowei Liu, Ying Han, Ouli Xiao, Weiye Cui, Jieyin Chen, Xiaofeng Dai, Minmin Li and Zhiqiang Kong
Foods 2022, 11(23), 3926; https://doi.org/10.3390/foods11233926 - 5 Dec 2022
Cited by 2 | Viewed by 1430
Abstract
In this study, the effects of various digestive models, influencing factors and dietary supplements on the bioaccessibility of tebuconazole in table grapes were compared. The Caco-2 cell model was employed to reveal the transfer behavior of tebuconazole. The results indicated that digestion time [...] Read more.
In this study, the effects of various digestive models, influencing factors and dietary supplements on the bioaccessibility of tebuconazole in table grapes were compared. The Caco-2 cell model was employed to reveal the transfer behavior of tebuconazole. The results indicated that digestion time is the main factor affecting bioaccessibility. With an increase in time, the tebuconazole in grapes was almost completely dissolved, with bioaccessibility reaching 98.5%, whereas dietary fiber reduced bioaccessibility. Tebuconazole undergoes carrier-free passive transport in permeable cells in the Caco-2 cell model. These findings have practical application value for correctly evaluating the harmful level of pollutants in the matrix to human body. Full article
(This article belongs to the Special Issue Assessment of Behavior of Foods in Digestive Tract: Bioavailability, Bioaccessibility and Health Benefits)
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12 pages, 898 KiB  
Article
In Vitro Bioaccessibility of Selenium from Commonly Consumed Fish in Thailand
by Alongkote Singhato, Kunchit Judprasong, Piyanut Sridonpai, Nunnapus Laitip, Nattikarn Ornthai, Charun Yafa and Chanika Chimkerd
Foods 2022, 11(21), 3312; https://doi.org/10.3390/foods11213312 - 22 Oct 2022
Cited by 5 | Viewed by 1764
Abstract
Selenium (Se), abundantly obtained in fish, is a crucial trace element for human health. Since there are no data on Se bioaccessibility from commonly consumed fish in Thailand, this study assessed the in vitro bioaccessibility of Se using the equilibrium dialyzability method. The [...] Read more.
Selenium (Se), abundantly obtained in fish, is a crucial trace element for human health. Since there are no data on Se bioaccessibility from commonly consumed fish in Thailand, this study assessed the in vitro bioaccessibility of Se using the equilibrium dialyzability method. The five fish species most commonly consumed in Thailand were selected to determine total Se content using several preparation methods (fresh, boiling, and frying). Equilibrium dialyzability was used to perform in vitro bioaccessibility using enzymatic treatment to simulate gastrointestinal digestion for all boiled and fried fish as well as measuring Se using inductively coupled plasma triple quadrupole mass spectrometry (ICP-QQQ-MS). Two-way ANOVA with interaction followed by Tukey’s honestly significant difference (HSD) post hoc test revealed that boiled Indo-Pacific Spanish mackerel, longtail tuna, and short-bodied mackerel were significantly higher in Se content than striped snakehead and giant sea perch (p < 0.05). For fried fish, longtail tuna showed the highest Se content (262.4 µg/100 g of product) and was significantly different compared to the other fish (p < 0.05, estimated marginal means was 43.8–115.6 µg/100 g of product). Se bioaccessibilities from striped snakehead (70.0%) and Indo-Pacific Spanish mackerel (64.6%) were significantly higher than for longtail tuna (p < 0.05). No significant difference in bioaccessibility was found in terms of preparation method (i.e., boiling and frying). In conclusion, the fish included in this study, either boiled or fried, have high Se content and are good sources of Se due to high bioaccessibility. Full article
(This article belongs to the Special Issue Assessment of Behavior of Foods in Digestive Tract: Bioavailability, Bioaccessibility and Health Benefits)
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17 pages, 2620 KiB  
Article
Antioxidant Activity of Vitis davidii Foex Seed and Its Effects on Gut Microbiota during Colonic Fermentation after In Vitro Simulated Digestion
by Huiqin Ma, Aixiang Hou, Jiaojiao Tang, Aiai Zhong, Ke Li, Yu Xiao and Zongjun Li
Foods 2022, 11(17), 2615; https://doi.org/10.3390/foods11172615 - 29 Aug 2022
Cited by 11 | Viewed by 2496
Abstract
Vitis davidii Foex whole seed (VWS) is a by-product during the processing of grape products, which is rich in bioactive compounds that have great potential in the food industry. In this study, the bioactive compounds and antioxidant activity of VWS were determined, and [...] Read more.
Vitis davidii Foex whole seed (VWS) is a by-product during the processing of grape products, which is rich in bioactive compounds that have great potential in the food industry. In this study, the bioactive compounds and antioxidant activity of VWS were determined, and their dynamic changes during in vitro colonic fermentation were also investigated after VWS subjected to in vitro simulated digestion. Results showed that VWS were rich in polyphenols (23.67 ± 0.52 mg GAE/g), flavonoids (13.13 ± 1.22 mg RE/g), and proanthocyanidins (8.36 ± 0.14 mg CE/g). It also had good DPPH and ABTS radical scavenging activity, which reached 82.10% and 76.10% at 1000 μg/mL. The alteration trend of the antioxidant activity during in vitro fermentation for 24 h was consistent with that of the content of bioactive substances, such as polyphenols, with the extension of fermentation time. The bioactive compounds and antioxidant activity showed a trend of increasing and then decreasing, reaching the highest value at 8 h. The high-throughput sequencing analysis of the regulatory effect of VWS on intestinal micro-organisms revealed that VWS influenced intestinal microbiota diversity. The relative abundance of beneficial microbiota, such as Blautia and Parabacteroides, increased by 4.1- and 1.65-fold after 24 h of fermentation compared with that of the control group. It also reduced Escherichia-Shigella by 11.23% and effectively reduced host inflammation, while increasing the contents of acetic acid, propionic acid, and other metabolites. Taken together, these results reveal the value of VWS utilization and provide new insights into the nutritional and microbiota modulation effects of VWS, which could therefore serve as a nutraceutical ingredient in health promotion. Full article
(This article belongs to the Special Issue Assessment of Behavior of Foods in Digestive Tract: Bioavailability, Bioaccessibility and Health Benefits)
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Review

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21 pages, 2516 KiB  
Review
Silkworm Pupae: A Functional Food with Health Benefits for Humans
by Yaxi Zhou, Shiqi Zhou, Hao Duan, Jing Wang and Wenjie Yan
Foods 2022, 11(11), 1594; https://doi.org/10.3390/foods11111594 - 28 May 2022
Cited by 39 | Viewed by 10534
Abstract
Silkworm pupae are insects that are beneficial to human health, not only for their high nutritional value but, more importantly, for the variety of pharmacological functions they can perform when consumed. Currently, there is a lot of interest in the pharmaceutical applications of [...] Read more.
Silkworm pupae are insects that are beneficial to human health, not only for their high nutritional value but, more importantly, for the variety of pharmacological functions they can perform when consumed. Currently, there is a lot of interest in the pharmaceutical applications of silkworm pupae. In recent years, the biological functions of domestic silkworm pupae have gradually been identified and confirmed, especially for their beneficial effects on human health. Studies have found that silkworm pupae have positive effects on liver protection, immune enhancement, antiapoptosis, antitumour, antibacterial, regulation of blood glucose and blood lipids, and lowering of blood pressure. However, the pharmacological mechanisms and systemic safety of silkworm pupae have not been systematically evaluated. In this paper, the nutritional composition of the pupae of the domestic silkworm is first summarised. The pharmacological functions of silkworm pupae and their components are then classified, and their mechanisms of occurrence are described. In addition, we provide a preliminary evaluation of the safety of silkworm pupae, analyse their application prospects, and suggest future directions for further pharmacological function studies. The aim is to generate interest in the promotion of human health through the use of silkworm pupae. Full article
(This article belongs to the Special Issue Assessment of Behavior of Foods in Digestive Tract: Bioavailability, Bioaccessibility and Health Benefits)
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