Amino acids release from enriched bread with edible insect or pea protein during in vitro gastrointestinal digestion

In Vitro Bioaccessibility of Phenolic Acids from a Commercial Aleurone-Enriched Bread Compared to a Whole Grain Bread.

Wheat aleurone, due to its potentially higher bioaccessibility and bioavailability of micronutrients and phenolic acids, could represent a useful ingredient in the production of commonly consumed cereal-based food. The aim of the present study was to investigate the in vitro bioaccessibility of phenolic acids both from an aleurone-enriched bread and from a whole grain bread. The two bread sampl...

In vitro digestion of selenium from selenium- enriched chicken*

Selenium (Se) is an essential trace element important for several biological functions, such as thyroid hormone metabolism, anti-aging, and antioxidant protection. Even though reports on Se species in different food products are increasing, the scientific knowledge on the bioaccessible amount of Se species from these products is not as well known. In this work, Se-enriched chicken meat was dige...

NUTRALYS® pea protein: characterization of in vitro gastric digestion and in vivo gastrointestinal peptide responses relevant to satiety

BACKGROUND Pea protein (from Pisum sativum) is under consideration as a sustainable, satiety-inducing food ingredient. OBJECTIVE In the current study, pea-protein-induced physiological signals relevant to satiety were characterized in vitro via gastric digestion kinetics and in vivo by monitoring post-meal gastrointestinal hormonal responses in rats. DESIGN Under in vitro simulated gastric ...

Response of layers fed on diets dificient in protein and sulphur amino acids supplemented with lipid

Response of laying hens to supplementation with various fatty acids when fed diets inadequate in protein and sulphur amino acids