Financiado en parte por Almond Board of California
The effects of processing and mastication on almond lipid bioaccessibility using novel methods of in vitro digestion modelling and micro-structural analysis
Mandalari G, Grundy MM, Grassby T, Parker ML, Cross KL, Chessa S, Bisignano C, Barreca D, Bellocco E, Laganà G, Butterworth PJ, Faulks RM, Wilde PJ, Ellis PR, Waldron KW
The British journal of nutrition · 60 citas
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Cómo se estudió
- Diseño
- Estudio in vitro o de mecanismos (clasificado por nuestro filtro de IA)
- Estudiado en
- Células o muestras de laboratorio
- Resultado principal
- Sin resultado de salud
Quién lo pagó
- Financiación
- Financiado por la industria
- Grupo de la industria
- Almond Board of California
- Universidad u hospital
- Università degli Studi di Messina
- Gobierno
- Biotechnology and Biological Sciences Research Council
- Subvenciones
- Biotechnology and Biological Sciences Research Council (BBS/E/F/00044476); Biotechnology and Biological Sciences Research Council (BB/H004866/1); Biotechnology and Biological Sciences Research Council (BB/I022325/1); Biotechnology and Biological Sciences Research Council (BB/K010913/1); Biotechnology and Biological Sciences Research Council (BB/I022325/1); Biotechnology and Biological Sciences Research Council (1060666); Biotechnology and Biological Sciences Research Council (BB/K010913/1); Biotechnology and Biological Sciences Research Council (BB/H004874/1); Biotechnology and Biological Sciences Research Council (BB/H004866/1); Biotechnology and Biological Sciences Research Council (BB/H004874/1)
Según 3 financiadores declarados.
Publicación
- Publicado
- 2014-09-12 · Br J Nutr · vol. 112 · número 9 · págs. 1521–1529
- Editorial
- Cambridge University Press
- Citado
- 86 citas · más que el 95% de estudios similares · 4.9× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 19 trabajos
- Acceso
- Lectura gratuita
- Áreas de investigación
- Nuts composition and effects · African Botany and Ecology Studies · Horticultural and Viticultural Research
- Palabras clave
- Digestion (alchemy), Mastication, Roasting, Food science, Lipid digestion, Chemistry, In vitro, Lipid droplet, Composition (language), Biochemistry, Chromatography, Biology
- MeSH
- duodenum, gastric mucosa, cell wall, humans, prunus, nuts, lipids, biological availability, digestion, mastication, particle size, models, biological, food handling, adult, female, male, hot temperature, in vitro techniques
15 autores
- Giuseppina Mandalari🇬🇧🇮🇹Norwich Research Park; Quadram Institute; PHARM (Italy)
- Myriam M.-L. Grundy🇬🇧King's College London; Diabetes UK
- Terri Grassby🇬🇧King's College London; Diabetes UK
- Mary L. Parker🇬🇧Norwich Research Park; Quadram Institute
- Kathryn L. Cross🇬🇧Norwich Research Park; Quadram Institute
- Simona Chessa🇬🇧Norwich Research Park; Quadram Institute
- Carlo Bisignano🇮🇹University of Messina
- Davide Barreca🇮🇹University of Messina
- Ersilia Bellocco🇮🇹University of Messina
- Giuseppina Laganà🇮🇹University of Messina
- Peter Butterworth🇬🇧King's College London; Diabetes UK
- Richard Martin Faulks🇬🇧Norwich Research Park; Quadram Institute
- Peter James Wilde🇬🇧Norwich Research Park; Quadram Institute
- P. R. Ellis🇬🇧King's College London; Diabetes UK
- Keith W. Waldron🇬🇧 · autor de correspondenciaNorwich Research Park; Quadram Institute
Resumen
El texto original del estudio, en el idioma en que se publicó.
A number of studies have demonstrated that consuming almonds increases satiety but does not result in weight gain, despite their high energy and lipid content. To understand the mechanism of almond digestion, in the present study, we investigated the bioaccessibility of lipids from masticated almonds during in vitro simulated human digestion, and determined the associated changes in cell-wall composition and cellular microstructure. The influence of processing on lipid release was assessed by using natural raw almonds (NA) and roasted almonds (RA). Masticated samples from four healthy adults (two females, two males) were exposed to a dynamic gastric model of digestion followed by simulated duodenal digestion. Between 7·8 and 11·1 % of the total lipid was released as a result of mastication, with no significant differences between the NA and RA samples. Significant digestion occurred during the in vitro gastric phase (16·4 and 15·9 %) and the in vitro duodenal phase (32·2 and 32·7 %) for the NA and RA samples, respectively. Roasting produced a smaller average particle size distribution post-mastication; however, this was not significant in terms of lipid release. Light microscopy showed major changes that occurred in the distribution of lipid in all cells after the roasting process. Further changes were observed in the surface cells of almond fragments and in fractured cells after exposure to the duodenal environment. Almond cell walls prevented lipid release from intact cells, providing a mechanism for incomplete nutrient absorption in the gut. The composition of almond cell walls was not affected by processing or simulated digestion.
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