Topic
Digestion
About: Digestion is a research topic. Over the lifetime, 4092 publications have been published within this topic receiving 134875 citations. The topic is also known as: GO:0007586 & Digestion.
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Teagasc1, Chalmers University of Technology2, University of Aveiro3, SupAgro4, Agrocampus Ouest5, Centre national de la recherche scientifique6, Spanish National Research Council7, Aarhus University8, Institut national de la recherche agronomique9, Norwich University10, Massey University11, Ege University12, Technion – Israel Institute of Technology13, Gdańsk University of Technology14, University of Leeds15, University of Massachusetts Amherst16, Universidade Nova de Lisboa17, Université Paris-Saclay18, University of California, Davis19, Norwegian University of Life Sciences20, University of Greifswald21
TL;DR: This amended and improved digestion method (INFOGEST 2.0) avoids challenges associated with the original method, such as the inclusion of the oral phase and the use of gastric lipase.
Abstract: Developing a mechanistic understanding of the impact of food structure and composition on human health has increasingly involved simulating digestion in the upper gastrointestinal tract. These simulations have used a wide range of different conditions that often have very little physiological relevance, and this impedes the meaningful comparison of results. The standardized protocol presented here is based on an international consensus developed by the COST INFOGEST network. The method is designed to be used with standard laboratory equipment and requires limited experience to encourage a wide range of researchers to adopt it. It is a static digestion method that uses constant ratios of meal to digestive fluids and a constant pH for each step of digestion. This makes the method simple to use but not suitable for simulating digestion kinetics. Using this method, food samples are subjected to sequential oral, gastric and intestinal digestion while parameters such as electrolytes, enzymes, bile, dilution, pH and time of digestion are based on available physiological data. This amended and improved digestion method (INFOGEST 2.0) avoids challenges associated with the original method, such as the inclusion of the oral phase and the use of gastric lipase. The method can be used to assess the endpoints resulting from digestion of foods by analyzing the digestion products (e.g., peptides/amino acids, fatty acids, simple sugars) and evaluating the release of micronutrients from the food matrix. The whole protocol can be completed in ~7 d, including ~5 d required for the determination of enzyme activities.
1,394 citations
TL;DR: The data are consistent with the hypothesis that food allergens must exhibit sufficient gastric stability to reach the intestinal mucosa where absorption and sensitization can occur, and indicate the stability to digestion is a significant and valid parameter that distinguishes food allergen from nonallergens.
Abstract: An integral part of the safety assessment of genetically modified plants is consideration of possible human health effects, especially food allergy. Prospective testing for allergenicity of proteins obtained from sources with no prior history of causing allergy has been difficult because of the absence of valid methods and models. Food allergens may share physicochemical properties that distinguish them from nonallergens, properties that may be used as a tool to predict the inherent allergenicity of proteins newly introduced into the food supply by genetic engineering. One candidate property is stability to digestion. We have systematically evaluated the stability of food allergens that are active via the gastrointestinal tract in a simple model of gastric digestion, emphasizing the major allergens of plant-derived foods such as legumes (peanuts and soybean). Important food allergens were stable to digestion in the gastric model (simulated gastric fluid). For example, soybean beta-conglycinin was stable for 60 min. In contrast, nonallergenic food proteins, such as spinach ribulose bis-phosphate carboxylase/oxygenase, were digested in simulated gastric fluid within 15 sec. The data are consistent with the hypothesis that food allergens must exhibit sufficient gastric stability to reach the intestinal mucosa where absorption and sensitization (development of atopy) can occur. Thus, the stability to digestion is a significant and valid parameter that distinguishes food allergens from nonallergens.
876 citations
TL;DR: In this article, chemical constraints that may be responsible for the decrease in fiber digestion are explored, and a major factor appears to be rumen pH, to approximately 6.5 or 5.0, which results in depressed growth rates and decreased fibrolytic organisms.
802 citations
TL;DR: Additional research with cows consuming large amounts of feed are needed to identify combinations of feed ingredients that synchronize availabilities of energy and N for optimizing ruminal digestion, microbial protein synthesis, nutrient flow to the small intestine, and milk production and composition.
797 citations
TL;DR: A survey of in vitro digestion models found that the most predominant food samples tested were plants, meats, fish, dairy, and emulsion-based foods, and the most frequently used biological molecules included in the digestion models were digestive enzymes, bile salts, and mucin.
791 citations