Design of an In Vitro Model to Screen the Chemical Reactivity Induced by Polyphenols and Vitamins during Digestion: An Application to Processed Meat
| Autor: | Eléna Keuleyan, Philippe Gatellier, Aurélie Promeyrat, Laetitia Théron, Aline Bonifacie, Véronique Santé-Lhoutellier, Gilles Nassy, Sylvie Blinet, Claude Ferreira |
|---|---|
| Přispěvatelé: | Qualité des Produits Animaux (QuaPA), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Institut du Porc (IFIP) |
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Naringenin
Health (social science) 030309 nutrition & dietetics [SDV]Life Sciences [q-bio] Plant Science TP1-1185 Health Professions (miscellaneous) Microbiology Article 03 medical and health sciences chemistry.chemical_compound Rutin differential spectrophotometry Chlorogenic acid Lipid oxidation lipid oxidation nitroso-compounds TBARS Food science nitrite Naringin polyphenols 030304 developmental biology 2. Zero hunger emulsion 0303 health sciences processes meats Chemical technology food and beverages Ascorbic acid vitamins reformulation chemistry Polyphenol processed meats Food Science N-nitrosation |
| Zdroj: | Foods, Vol 10, Iss 2230, p 2230 (2021) Foods Foods, MDPI, 2021, 10 (9), pp.2230. ⟨10.3390/foods10092230⟩ Volume 10 Issue 9 |
| ISSN: | 2304-8158 |
| Popis: | International audience; Processed meats’ nutritional quality may be enhanced by bioactive vegetable molecules, by preventing the synthesis of nitrosamines from N-nitrosation, and harmful aldehydes from lipid oxidation, through their reformulation. Both reactions occur during digestion. The precise effect of these molecules during processed meats’ digestion must be deepened to wisely select the most efficient vegetable compounds. The aim of this study was to design an in vitro experimental method, allowing to foresee polyphenols and vitamins’ effects on the chemical reactivity linked to processed meats’ digestion. The method measured the modulation of end products formation (specific nitroso-tryptophan and thiobarbituric acid reactive substances (TBARS)), by differential UV-visible spectrophotometry, according to the presence or not of phenolic compounds (chlorogenic acid, rutin, naringin, naringenin) or vitamins (ascorbic acid and trolox). The reactional medium was supported by an oil in water emulsion mimicking the physico-chemical environment of the gastric compartment. The model was optimized to uphold the reactions in a stable and simplified model featuring processed meat composition. Rutin, chlorogenic acid, naringin, and naringenin significantly inhibited lipid oxidation. N-nitrosation was inhibited by the presence of lipids and ascorbate. This methodology paves the way for an accurate selection of molecules within the framework of processed meat products reformulation. |
| Databáze: | OpenAIRE |
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