Development of polysaccharide-casein gel-like structures resistant to in vitro gastric digestion

Controlling protein digestion is a promising strategy to modulate hormonal responses involved in satiety and appetite regulation. In this context, polysaccharide-casein gel-like structures have been developed and subjected to in-vitro gastrointestinal digestions to evaluate their potential for delay...

Descripción completa

Detalles Bibliográficos
Autores: Fontes Candia, Cynthia, Jiménez-Barrios, Pablo, Miralles, Beatriz, Recio, Isidra, López-Rubio, Amparo, Martínez Sanz, Marta
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2022
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/261614
Acceso en línea:http://hdl.handle.net/10261/261614
https://api.elsevier.com/content/abstract/scopus_id/85123233889
Access Level:acceso abierto
Palabra clave:Aerogels
Controlled digestibility
Hydrogels
Simulated gastrointestinal digestion
Sulphated polysaccharides
id ES_281006fcbb3fb3d5a6727d94c0a8c285
oai_identifier_str oai:digital.csic.es:10261/261614
network_acronym_str ES
network_name_str España
repository_id_str
spelling Development of polysaccharide-casein gel-like structures resistant to in vitro gastric digestionFontes Candia, CynthiaJiménez-Barrios, PabloMiralles, BeatrizRecio, IsidraLópez-Rubio, AmparoMartínez Sanz, MartaAerogelsControlled digestibilityHydrogelsSimulated gastrointestinal digestionSulphated polysaccharidesControlling protein digestion is a promising strategy to modulate hormonal responses involved in satiety and appetite regulation. In this context, polysaccharide-casein gel-like structures have been developed and subjected to in-vitro gastrointestinal digestions to evaluate their potential for delaying casein hydrolysis. The effect of the polysaccharide type (agar vs. κ-carrageenan), the polysaccharide:casein ratio and the physical state of the structures (hydrogels vs. aerogels) on the protection ability was investigated. The microstructure evolution of the materials upon the digestions was studied and the molecular weight distribution and peptidomic profile of the digestion products were also determined. During the gastric phase most of the developed structures exerted a protective effect and intact casein clusters were even detected in some of the formulations. In contrast, during the intestinal phase most of the casein was released and hydrolysed to a certain extent. In general, the hydrogels showed a greater protective effect than the aerogels, due to a limited diffusion of the protein towards the liquid medium. Moreover, a higher polysaccharide:protein ratio produced stronger gel networks which provided greater protection. In particular, agar-based and κ-carrageenan hydrogels with 25% polysaccharide and agar-based aerogels with 75% polysaccharide would be the most optimum for delaying casein digestion, since they were able to preserve intact casein after the gastric phase while promoting the release of peptides during the intestinal phase.The projects RTI2018-094268-B-C22 and RTI2018-094408-J-I00 were funded by MCIN/AEI/10.13039/501100011033 and by “ERDF A way of making Europe”. This work has also received financial support from project PID2019-107663RB-I00 from the Spanish Ministry of Science and Innovation (MICINN). Cynthia Fontes-Candia is recipient of a pre-doctoral grant from CONACYT (MEX/Ref. 306680).Peer reviewedElsevierMinisterio de Ciencia e Innovación (España)Ministerio de Ciencia, Innovación y Universidades (España)Agencia Estatal de Investigación (España)Consejo Nacional de Ciencia y Tecnología (México)European Commission0000-0003-2981-25310000-0003-4544-9074Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202220222022info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionhttp://hdl.handle.net/10261/261614https://api.elsevier.com/content/abstract/scopus_id/85123233889reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-094268-B-C22info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-094408-J-I00info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2019-107663RB-I00Food Hydrocolloidshttps://doi.org/10.1016/j.foodhyd.2022.107505Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/2616142026-05-22T06:33:51Z
dc.title.none.fl_str_mv Development of polysaccharide-casein gel-like structures resistant to in vitro gastric digestion
title Development of polysaccharide-casein gel-like structures resistant to in vitro gastric digestion
spellingShingle Development of polysaccharide-casein gel-like structures resistant to in vitro gastric digestion
Fontes Candia, Cynthia
Aerogels
Controlled digestibility
Hydrogels
Simulated gastrointestinal digestion
Sulphated polysaccharides
title_short Development of polysaccharide-casein gel-like structures resistant to in vitro gastric digestion
title_full Development of polysaccharide-casein gel-like structures resistant to in vitro gastric digestion
title_fullStr Development of polysaccharide-casein gel-like structures resistant to in vitro gastric digestion
title_full_unstemmed Development of polysaccharide-casein gel-like structures resistant to in vitro gastric digestion
title_sort Development of polysaccharide-casein gel-like structures resistant to in vitro gastric digestion
dc.creator.none.fl_str_mv Fontes Candia, Cynthia
Jiménez-Barrios, Pablo
Miralles, Beatriz
Recio, Isidra
López-Rubio, Amparo
Martínez Sanz, Marta
author Fontes Candia, Cynthia
author_facet Fontes Candia, Cynthia
Jiménez-Barrios, Pablo
Miralles, Beatriz
Recio, Isidra
López-Rubio, Amparo
Martínez Sanz, Marta
author_role author
author2 Jiménez-Barrios, Pablo
Miralles, Beatriz
Recio, Isidra
López-Rubio, Amparo
Martínez Sanz, Marta
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Ministerio de Ciencia e Innovación (España)
Ministerio de Ciencia, Innovación y Universidades (España)
Agencia Estatal de Investigación (España)
Consejo Nacional de Ciencia y Tecnología (México)
European Commission
0000-0003-2981-2531
0000-0003-4544-9074
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Aerogels
Controlled digestibility
Hydrogels
Simulated gastrointestinal digestion
Sulphated polysaccharides
topic Aerogels
Controlled digestibility
Hydrogels
Simulated gastrointestinal digestion
Sulphated polysaccharides
description Controlling protein digestion is a promising strategy to modulate hormonal responses involved in satiety and appetite regulation. In this context, polysaccharide-casein gel-like structures have been developed and subjected to in-vitro gastrointestinal digestions to evaluate their potential for delaying casein hydrolysis. The effect of the polysaccharide type (agar vs. κ-carrageenan), the polysaccharide:casein ratio and the physical state of the structures (hydrogels vs. aerogels) on the protection ability was investigated. The microstructure evolution of the materials upon the digestions was studied and the molecular weight distribution and peptidomic profile of the digestion products were also determined. During the gastric phase most of the developed structures exerted a protective effect and intact casein clusters were even detected in some of the formulations. In contrast, during the intestinal phase most of the casein was released and hydrolysed to a certain extent. In general, the hydrogels showed a greater protective effect than the aerogels, due to a limited diffusion of the protein towards the liquid medium. Moreover, a higher polysaccharide:protein ratio produced stronger gel networks which provided greater protection. In particular, agar-based and κ-carrageenan hydrogels with 25% polysaccharide and agar-based aerogels with 75% polysaccharide would be the most optimum for delaying casein digestion, since they were able to preserve intact casein after the gastric phase while promoting the release of peptides during the intestinal phase.
publishDate 2022
dc.date.none.fl_str_mv 2022
2022
2022
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/261614
https://api.elsevier.com/content/abstract/scopus_id/85123233889
url http://hdl.handle.net/10261/261614
https://api.elsevier.com/content/abstract/scopus_id/85123233889
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
#PLACEHOLDER_PARENT_METADATA_VALUE#
#PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-094268-B-C22
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-094408-J-I00
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2019-107663RB-I00
Food Hydrocolloids
https://doi.org/10.1016/j.foodhyd.2022.107505
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869404923597160448
score 15,812429

Similares en LA Referencia