Influence of bile salts on the gastrointestinal digestion of agar-casein hybrid systems and the nanoassembly of their digestion products

[EN] This manuscript reports on the effect of different bile salts concentration on the gastrointestinal digestion of casein and casein-agar hybrid systems and evaluates the effect on the nanostructural assembly of the digestion products through the application of advanced small angle X-ray scatteri...

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Autores: Díaz-Piñero, Laura, Fontes-Candia, Cynthia, Rodríguez-Dobreva, Estefania, Recio, Isidra, Martínez-Sanz, Marta
Formato: artículo
Fecha de publicación:2024
País:España
Recursos:Universitat Politècnica de València (UPV)
Repositorio:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
Idioma:inglés
OAI Identifier:oai:riunet.upv.es:10251/211864
Acesso em linha:https://riunet.upv.es/handle/10251/211864
Access Level:acceso abierto
Palavra-chave:In vitro digestion
Hydrogels
Bile salts
X-ray scattering
Nanostructure
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spelling Influence of bile salts on the gastrointestinal digestion of agar-casein hybrid systems and the nanoassembly of their digestion productsDíaz-Piñero, LauraFontes-Candia, CynthiaRodríguez-Dobreva, EstefaniaRecio, IsidraMartínez-Sanz, MartaIn vitro digestionHydrogelsBile saltsX-ray scatteringNanostructure[EN] This manuscript reports on the effect of different bile salts concentration on the gastrointestinal digestion of casein and casein-agar hybrid systems and evaluates the effect on the nanostructural assembly of the digestion products through the application of advanced small angle X-ray scattering analysis (SAXS). The results showed that bile salts promote the hydrolysis of micellar casein upon in vitro gastrointestinal digestions. It is noteworthy that in the presence of agar, bile salts interact with the polysaccharide, leading to a reduction in their proteolytic activity. While structured agar-casein hydrogels were shown to be able to limit the proteolysis during the gastric phase, increasing concentrations of bile salts promoted the diffusion of casein from the gel network during the intestinal phase, hence leading to higher degree of hydrolysis. The released digestion products were seen to interact with bile salts, forming ordered lamellar/micellar nanostructures. In particular, the presence of solubilized agar in the digesta was seen to promote the formation of these nanostructures. These nanostructures were formed at 10 mM bile salts for the hydrogels, and across all concentrations for agar-casein blends. Thus, this work demonstrates the great relevance of bile salts in the nanostructural assembly of protein digestion products, which is expected to have a great relevance in bioavailability and metabolic responses induced by protein-rich foods.This work was funded by European Union (ERC, PRODIGEST, ERC-2022-COG 101086483) . Views and opinions expressed are however those of the author (s) only and do not necessarily reflect those of the European Union or the European Research Council Executive Agency. Neither the European Union nor the granting authority can be held responsible for them. Laura Diaz-Pinero is recipient of a pre-doctoral FPU grant from the Spanish Ministry of Universities (FPU21/04504) . Cynthia Fontes-Candia was supported by a Margarita Salas Postdoctoral Fellowship from Universitat Politectica de Valencia, funded by Ministerio de Universidades and the Eropean Union-Next Generation EU.ElsevierEuropean CommissionMinisterio de UniversidadesUniversitat Politècnica de ValènciaRepositorio Institucional de la Universitat Politècnica de València Riunet20242024-12-01journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfhttps://riunet.upv.es/handle/10251/211864reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valénciainstname:Universitat Politècnica de València (UPV)InglésengEuropean Commission https://doi.org/10.13039/501100000780 HE 101086483 Nanostructure formation during food protein digestion and influence on intestinal transportMinisterio de Universidades MIU FPU21%2F04504open accesshttp://purl.org/coar/access_right/c_abf2Reconocimiento - No comercial (by-nc) http://creativecommons.org/licenses/by-nc/4.0/info:eu-repo/semantics/openAccessoai:riunet.upv.es:10251/2118642026-06-13T07:49:27Z
dc.title.none.fl_str_mv Influence of bile salts on the gastrointestinal digestion of agar-casein hybrid systems and the nanoassembly of their digestion products
title Influence of bile salts on the gastrointestinal digestion of agar-casein hybrid systems and the nanoassembly of their digestion products
spellingShingle Influence of bile salts on the gastrointestinal digestion of agar-casein hybrid systems and the nanoassembly of their digestion products
Díaz-Piñero, Laura
In vitro digestion
Hydrogels
Bile salts
X-ray scattering
Nanostructure
title_short Influence of bile salts on the gastrointestinal digestion of agar-casein hybrid systems and the nanoassembly of their digestion products
title_full Influence of bile salts on the gastrointestinal digestion of agar-casein hybrid systems and the nanoassembly of their digestion products
title_fullStr Influence of bile salts on the gastrointestinal digestion of agar-casein hybrid systems and the nanoassembly of their digestion products
title_full_unstemmed Influence of bile salts on the gastrointestinal digestion of agar-casein hybrid systems and the nanoassembly of their digestion products
title_sort Influence of bile salts on the gastrointestinal digestion of agar-casein hybrid systems and the nanoassembly of their digestion products
dc.creator.none.fl_str_mv Díaz-Piñero, Laura
Fontes-Candia, Cynthia
Rodríguez-Dobreva, Estefania
Recio, Isidra
Martínez-Sanz, Marta
author Díaz-Piñero, Laura
author_facet Díaz-Piñero, Laura
Fontes-Candia, Cynthia
Rodríguez-Dobreva, Estefania
Recio, Isidra
Martínez-Sanz, Marta
author_role author
author2 Fontes-Candia, Cynthia
Rodríguez-Dobreva, Estefania
Recio, Isidra
Martínez-Sanz, Marta
author2_role author
author
author
author
dc.contributor.none.fl_str_mv European Commission
Ministerio de Universidades
Universitat Politècnica de València
Repositorio Institucional de la Universitat Politècnica de València Riunet
dc.subject.none.fl_str_mv In vitro digestion
Hydrogels
Bile salts
X-ray scattering
Nanostructure
topic In vitro digestion
Hydrogels
Bile salts
X-ray scattering
Nanostructure
description [EN] This manuscript reports on the effect of different bile salts concentration on the gastrointestinal digestion of casein and casein-agar hybrid systems and evaluates the effect on the nanostructural assembly of the digestion products through the application of advanced small angle X-ray scattering analysis (SAXS). The results showed that bile salts promote the hydrolysis of micellar casein upon in vitro gastrointestinal digestions. It is noteworthy that in the presence of agar, bile salts interact with the polysaccharide, leading to a reduction in their proteolytic activity. While structured agar-casein hydrogels were shown to be able to limit the proteolysis during the gastric phase, increasing concentrations of bile salts promoted the diffusion of casein from the gel network during the intestinal phase, hence leading to higher degree of hydrolysis. The released digestion products were seen to interact with bile salts, forming ordered lamellar/micellar nanostructures. In particular, the presence of solubilized agar in the digesta was seen to promote the formation of these nanostructures. These nanostructures were formed at 10 mM bile salts for the hydrogels, and across all concentrations for agar-casein blends. Thus, this work demonstrates the great relevance of bile salts in the nanostructural assembly of protein digestion products, which is expected to have a great relevance in bioavailability and metabolic responses induced by protein-rich foods.
publishDate 2024
dc.date.none.fl_str_mv 2024
2024-12-01
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://riunet.upv.es/handle/10251/211864
url https://riunet.upv.es/handle/10251/211864
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.relation.none.fl_str_mv European Commission https://doi.org/10.13039/501100000780 HE 101086483 Nanostructure formation during food protein digestion and influence on intestinal transport
Ministerio de Universidades MIU FPU21%2F04504
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento - No comercial (by-nc)
http://creativecommons.org/licenses/by-nc/4.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento - No comercial (by-nc)
http://creativecommons.org/licenses/by-nc/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname:Universitat Politècnica de València (UPV)
instname_str Universitat Politècnica de València (UPV)
reponame_str RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
collection RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,812429

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