Funded in part by 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 citations
Review labels
Neutral facts our review recorded about how this study was done. They describe method, never whether we like the result.
How it was studied
- Design
- In vitro/mechanistic study (classified by our AI screen)
- Studied in
- Cells or lab samples
- Main outcome
- No health outcome
Who paid for it
- Funding
- Industry funded
- Industry group
- Almond Board of California
- University or hospital
- Università degli Studi di Messina
- Government
- Biotechnology and Biological Sciences Research Council
- Grants
- 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)
Based on 3 listed funder(s).
Publication
- Published
- 2014-09-12 · Br J Nutr · vol. 112 · issue 9 · pp. 1521–1529
- Publisher
- Cambridge University Press
- Cited
- 86 citations · more than 95% of similar papers · 4.9× the field average
- Impact
- Top 10% most cited in its field
- References
- 19 works
- Access
- Free to read
- Research areas
- Nuts composition and effects · African Botany and Ecology Studies · Horticultural and Viticultural Research
- Keywords
- 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 authors
From GB, IT
- Giuseppina MandalariNorwich Research Park; Quadram Institute; PHARM (Italy)
- Myriam M.-L. GrundyKing's College London; Diabetes UK
- Terri GrassbyKing's College London; Diabetes UK
- Mary L. ParkerNorwich Research Park; Quadram Institute
- Kathryn L. CrossNorwich Research Park; Quadram Institute
- Simona ChessaNorwich Research Park; Quadram Institute
Abstract
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.
Abstract via Europe PMC. Copyright remains with the authors or publisher.
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