Quantification of Phytochemicals,Cellular Antioxidant Activities and Antiproliferative Activities of Raw and Roasted American Pistachios (Pistacia vera L.)

The consumption of pistachios has been linked to many potential health benefits. Phytochemicals in pistachios, including phenolics, vitamin E and carotenoids, have been considered to make contributions to the health benefits. The objectives of this study were (1) to explore the phytochemical profiles (total phenolics and total flavonoids, including both free and bound forms), selected phytochemicals, vitamin E and carotenoids of raw and roasted pistachios; (2) to determine total antioxidant activity and cellular antioxidant activity (CAA); and (3) to explore antiproliferative activities of pistachio extracts against human breast, liver and colon cancer cells in vitro. Both raw and roasted pistachios contained high total phenolics, at 479.9 ± 10.2 (raw) and 447.9 ± 9.4 (roasted) mg GAE/100 g, respectively, and high flavonoids, at 178.4 ± 10.6 (raw) and 144.1 ± 7.4 (roasted) mg GAE/100 g, respectively. The contributions of the free form to the total phenolics in pistachios were 82% (raw) and 84% (roasted), respectively, and the contributions of the free form to the total flavonoids in pistachios were 65% (raw) and 70% (roasted), respectively. Gentisic acid and catechin were the major phenolics in raw and roasted pistachios, respectively. Both raw and roasted pistachios had similar total antioxidant activity evaluated by Oxygen-Radical-Scavenging Capacity (ORAC) assay, at 7387.9 ± 467 (raw) and 7375.3 ± 602 (roasted) μmol TE/100 g, respectively. Both raw and roasted pistachio extracts exhibited cellular antioxidant activity inhibiting peroxyradical radical-induced oxidation, with CAA values of 77.39 ± 4.25 (wash) and 253.71 ± 19.18 (no wash) μmol QE/100 g of raw pistachios and 115.62 ± 3.02 (wash) and 216.76 ± 6.6 (no wash) μmol QE/100 g of roasted pistachios. Roasted pistachios contained more vitamin E when compared with raw pistachios, while raw pistachios contained more carotenoids than the roasted pistachios. Additionally, the free form of roasted pistachios extracts exhibited superior antiproliferation activity against HepG2, Caco-2 and MDA-MB-231 cancer cells in a dose-dependent manner, with EC₅₀ 34.73 ± 1.64, 36.66 ± 3.3 and 7.41 ± 0.82 mg per mL, respectively. These results provided new knowledge about the phytochemical profiles, antioxidant activity, cellular antioxidant activity and antiproliferative activity of raw and roasted pistachios.     

Pistachio Nuts Reduce Triglycerides and Body Weight by Comparison to Refined Carbohydrate Snack in Obese Subjects on a 12-Week Weight Loss Program

Objective: There is a widely held view that, due to high fat content, snacking on nuts will lead to weight gain, ultimately causing unhealthy changes in lipid profiles. This study is designed to study the effects of pistachio snack consumption on body weight and lipid levels in obese participants under real-world conditions.

Methods: Participants were randomly assigned to consume 1 of 2 isocaloric weight reduction diets for 12 weeks, with each providing 500 cal per day less than resting metabolic rate. Each diet included an afternoon snack of either 53 g (240 cal) of salted pistachios (n = 31) or 56 g of salted pretzels (220 cal; n = 28).

Results: Both groups lost weight during the 12-week study (time trend, p < 0.001), but there were significant differences in the changes in body mass index between the pretzel and pistachio groups (pistachio, 30.1 ± 0.4 to 28.8 ± 0.4 vs. pretzel, 30.9 ± 0.4 to 30.3 ± 0.5). At 6 and 12 weeks, triglycerides were significantly lower in the pistachio group compared with the pretzel group (88.04 ± 9.80 mg/dL vs. 144.56 ± 18.86 mg/dL, p = 0.01 at 6 weeks and 88.10 ± 6.78 mg/dL vs. 132.15 ± 16.76 mg/dL, p = 0.02 at 12 weeks), and there was a time trend difference between the 2 groups over the 12 weeks (p < 0.01). There were no significant differences in total cholesterol, high-density lipoprotein cholesterol, low-density lipoprotein cholesterol, insulin, or glucose between the 2 groups.

Conclusion: Pistachios can be consumed as a portion-controlled snack for individuals restricting calories to lose weight without concern that pistachios will cause weight gain. By comparison to refined carbohydrate snacks such as pretzels, pistachios may have beneficial effects on triglycerides as well.     

The Digestibility of Hibiscus sabdariffa L. Polyphenols Using an In Vitro Human Digestion Model and Evaluation of Their Antimicrobial Activity

Hibiscus sabdariffa L. (H.s.) is a polyphenolic-rich plant commonly consumed either as a beverage or spice. The aim of the present study was to evaluate the in vitro digestibility of H.s. polyphenols using an in vitro model of digestion which simulates the human stomach and small intestine. The bioaccessible polyphenols released in the digested samples were analyzed by liquid chromatography coupled to photodiode array and mass spectrometry detection. H.s. anthocyanins (cyanidin-3-O-sambubioside and delphinidin-3-O-sambubioside) content drastically dropped during the digestion process from 2.91 ± 0.03 µg g⁻¹ and 8.53 ± 0.08 µg g⁻¹ (w/w) CG (Cyanidin-glucoside) in the raw extract, respectively, to 0.12 ± 0.01 µg g⁻¹ 0.12 ± 0.01 µg g⁻¹ (w/w) CG at the end of duodenal digestion. Total polyphenols also have shown a decrease from 1192.65 ± 30.37 µg g⁻¹ (w/w) in the raw extract to 282.24 ± 7.21 µg g⁻¹ (w/w) by the end of gastric digestion, in contrast to their increase by the end of duodenal digestion 372.91 ± 3.97 µg g⁻¹ (w/w). On the other hand, the decrease in certain compounds (e.g., caffeoylquinicandcoumaroylquinic acids) was observed during gastric digestion resulting in an increase of quinic acid in the duodenal aliquots, thus suggesting that this compound was derived from the degradation of the more complex hydroxycinnamic acids. H.s. extract also exhibited a bacteriostatic effect against Staphylococcus aureus ATCC 6538 (MIC of 2.5 mg mL⁻¹) and a bactericidal effect against a food isolate of Listeria monocytogenes (MBC of 2.5 mg mL⁻¹). The undigested polyphenols of H.s. in the upper gastrointestinal tract enters the colon, where they are metabolized by the gut microbiota. The present study results showed that resistance of H.s. polyphenols during gastrointestinal digestion might affect their uptake, resulting in a decrease in their digestibility.     

In vitro investigation of the bioaccessibility of carotenoids from raw,frozen and boiled red chili peppers (Capsicum annuum)

Background

Carotenoid-rich foods are associated with antioxidant activity and the ability to alleviate chronic diseases.

Purpose

The present study investigated the effect of processing on the content and bioaccessibility of carotenoids from 13 cultivars of red chili pepper (Capsicum annuum).

Methods

Carotenoids in chili peppers were analyzed before an in vitro digestion process. The portion of carotenoid transferred to the micelle fraction (bioaccessibility) was also quantified.

Results

β-Carotene, β-cryptoxanthin, capsanthin and antheraxanthin were the most abundant carotenoids. Zeaxanthin, violaxanthin, neoxanthin and lutein were detected at lower concentrations. In general, freezing and boiling reduced carotenoid contents. Capsanthin and zeaxanthin had the highest bioaccessibility at an average value from 36 to 40 %, followed by antheraxanthin (26 %). Bioaccessibility of β-cryptoxanthin, violaxanthin and β-carotene was lower, averaging 6.1, 4.8 and 4.0 %, respectively. Neoxanthin and lutein were not detected in micelles. Freezing increased the bioaccessibility of capsanthin, zeaxanthin, antheraxanthin, β-cryptoxanthin and violaxanthin; β-cryptoxanthin bioaccessibility increased and capsanthin and zeaxanthin bioaccessibility decreased following boiling.

Conclusions

Differences in the contents and bioaccessibility of carotenoids in 13 C. annuum cultivars and between the processed methods were herein evidenced.     

Bioaccessibility of carotenoids from Chlorella vulgaris and Chlamydomonas reinhardtii

Microalgae can contribute to a balanced diet because of their composition. Beside numerous essential nutrients, carotenoids are in the focus for food applications. The bioavailability of carotenoids from photoautotrophic-cultivated Chlorella vulgaris (C. vulgaris) and Chlamydomonas reinhardtii (C. reinhardtii) was compared. An in vitro digestion model was used to investigate carotenoid bioaccessibility. Furthermore, the effect of sonication on bioaccessibility was assessed. Lutein was the main carotenoid in both species. C. reinhardtii showed higher amounts of lutein and β-carotene than C. vulgaris. In contrast to C. reinhardtii, no β-carotene and only 7% of lutein were bioaccessible in nonsonicated C. vulgaris. Sonication increased the bioaccessibility of carotenoids from C. vulgaris to a level comparable with C. reinhardtii (β-carotene:?≥?10%; lutein:?≥?15%). Thus, C. reinhardtii represents a good carotenoid source for potential use in foods without processing, while the application of processing methods, like sonication, is necessary for C. vulgaris.     

Anthocyanins,chlorophylls and xanthophylls in pistachio nuts (Pistacia vera) of different geographic origin

The pistachio seed is particularly appreciated for its flavour and emerald-green colour. The aim of this paper was to study simultaneously the major coloured compounds in pistachio nuts collected from different geographic origins. Qualitative and quantitative analyses of pigments in commercial samples of pistachio nuts (coming from Greece, Iran, Italy and Turkey) were performed by HPLC. The results highlighted the presence of both of cyanidine-3-galactoside and cyanidine-3-glucoside, in the external skin of kernels, chlorophyll a, chlorophyll b and lutein in the inner hull. The degree of ripeness and the origin of the products influenced pigment concentration as well as colour parameters. Cyanidine-3-galactoside was absent or present in very low levels (21 mg/kg) in unripe products, with about 300–400 mg/kg in ripe samples. Chlorophylls (sum of a+b) were about 150 mg/kg in pistachios sold as “green” products, with a chlorophyll a/b ratio of about 3. The lowest chlorophyll value (25 mg/kg) was found in a ripe Turkish product. Lutein was the main carotenoid found in pistachio kernels, ranging from 18 to 52 mg/kg. The ripe Italian samples always had the highest pigments concentration.     

Effects of pistachio nuts on body composition,metabolic, inflammatory and oxidative stress parameters in Asian Indians with metabolic syndrome: A 24-wk,randomized control trial

ObjectiveThe aim of this study was to evaluate the effects of pistachio nuts as an adjunct to diet and exercise on body composition, metabolic, inflammatory, and oxidative stress parameters in Asian Indians with metabolic syndrome.MethodsIn this 24-wk randomized control trial, 60 individuals with the metabolic syndrome were randomized to either pistachio (intervention group) or control group (diet as per weight and physical activity profile, modulated according to dietary guidelines for Asian Indians) after 3 wk of a diet and exercise run in. In the first group, unsalted pistachios (20% energy) were given daily. A standard diet and exercise protocol was followed for both groups. Body weight, waist circumference (WC), magnetic resonance imaging estimation of intraabdominal adipose tissue and subcutaneous abdominal adipose tissue, fasting blood glucose (FBG), fasting serum insulin, glycosylated hemoglobin, lipid profile, high-sensitivity C-reactive protein (hs-CRP), adiponectin, free fatty acids (FFAs), tumor necrosis factor (TNF)-α, leptin, and thiobarbituric acid reactive substances (TBARS) were assessed before and after the intervention.ResultsStatistically significant improvement in mean values for various parameters in the intervention group compared with control group were as follows: WC (P < 0.02), FBG (P < 0.04), total cholesterol (P < 0.02), low-density lipoprotein cholesterol (P < 0.006), hs-CRP (P < 0.05), TNF-α (P < 0.03), FFAs (P < 0.001), TBARS (P < 0.01), and adiponectin levels (P < 0.001).ConclusionA single food intervention with pistachios leads to beneficial effects on the cardiometabolic profile of Asian Indians with metabolic syndrome.     

Effet de la digestion gastro-intestinale in vitro sur les composés phénoliques et l’activité antioxydante du thé vert Camellia sinensis L. issu de l’agriculture biologique

ObjectivesThe aim of this work is to study the effect of in vitro digestion on the contents of total polyphenols and flavonoids and the antioxidant activity of green tea (Camellia sinensis L.) from organic farming.Material and methodsOptimization of the tea cooking conditions was carried out by a central composite design. The contents of total polyphenols and flavonoids of the undigested and digested plants were determined by spectrophotometric methods. Phenolic extracts of green tea and digested lyophilizes were analysed by Attenuated total reflection-Fourier transform infrared. Evaluation of the antioxidant activity was carried out by three methods: DPPH, ABTS, and CUPRAC.ResultsDigestion causes a decrease in the levels of total polyphenols and flavonoids. The spectra obtained during the ATR-FTIR analysis showed intense bands corresponding to the O-H bonds, and C = C, C-H, C-O, and C = C bonds confirmed the presence of the polyphenols. A gradual decrease in the intensity of the absorption bands was observed during the three phases of digestion. The study of the effect of in vitro digestion on antioxidant activity indicates decreased antioxidant activity during two digestive phases (salivary and intestinal) and a marked increase during the gastric phase compared to the extract of the undigested plant.ConclusionThis study shows that the three phases of digestion reduce the levels of total polyphenols and flavonoids. Two phases of digestion (salivary and intestinal) cause a decrease in antioxidant activity, while an increase in this activity was observed in the gastric phase.     

脱氧雪腐镰刀菌烯醇生物可及性体外消化模型的构建及验证

目的构建脱氧雪腐镰刀菌烯醇(DON)生物可及性体外消化模型并验证,并对影响模型的主要因素进行优化。方法模拟胃肠道生理消化过程,研究消化时间、禁食和进食状态、消化液体积、消化液pH值、同时进食的多种食物成分等对DON在口腔、胃和小肠中生物可及性的影响,确定DON生物可及性体外消化模型最优技术参数,并对模型进行验证。结果经过优化,食品中DON释放到唾液、胃液、十二指肠液和胆汁中浓度达最高的最佳条件为:口腔、胃和十二指肠中的消化时间分别为6min、1.5h和1.5h;消化液pH分别为6.5、0.9、7.5和8.0;消化液体积分别为6、13、11ml和6ml;禁食和进食等各种状态下DON生物可及性范围为81.28%～99.58%,DON的生物可及性随胃内容物的增加而降低;食品基质类别(玉米和小麦粉)对DON生物可及性无影响;同时进食的其他食物成分可降低谷物中DON的生物可及性。结论构建的DON体外消化模型稳定性高、重复性好,完全可以满足对食品中DON生物可及性的研究。     

Assessment of metal,metalloid, and radionuclide bioaccessibility from mussels to human consumers,using centrifugation and simulated digestion methods coupled with radiotracer techniques

The dietary bioaccessibility of seven elements (²⁴¹Am, Cd, Co, Cs, Mn, Se, and Zn) in the Mediterranean mussels Mytilus galloprovincialis (Lamarck, 1819) was assessed for human consumers. In this respect, we assessed and compared the proportion of elements associated with the cellular cytosolic (“soluble”) fraction vs. the bioaccessible fraction derived, respectively, from (1) the differential centrifugation method and (2) the simulated digestion method. Comparisons were carried out on both raw and cooked mussels. Results showed that (1) the centrifugation method systematically underestimated (up to a factor 4) element bioaccessibility in raw mussels compared with the in vitro digestion method (e.g., 10% vs. 42% for ²⁴¹Am), and (2) the cooking process (5 min at 200 °C) leads to concentrating the elements in mussel tissues (e.g., by a factor 2 for Zn) and reducing their bioaccessibility. Overall, the simulated in vitro digestion method appears as a powerful tool for seafood safety assessment and cooking could contribute in reducing substantially the global trace element intake from mussel tissues (up to 65% for Cd and Cs).     

Micellarization and intestinal cell uptake of beta-carotene and lutein from drumstick (Moringa oleifera) leaves

The leaves and pods of the drumstick tree are used as food and medicine in some Asian and African countries. Although relatively high concentrations of beta-carotene and lutein have been reported in the leaves, the bioavailability of these carotenoids from this source is unknown. We have analyzed the digestive stability and bioaccessibility of carotenoids in fresh and lyophilized drumstick leaves using the coupled in vitro digestion/Caco-2 cell model. Beta-carotene and lutein were stable during simulated gastric and small intestinal digestion. The efficiency of micellarization of lutein during the small intestinal phase of digestion exceeded that of beta-carotene. Addition of peanut oil (5% vol/wt) to the test food increased micellarization of both carotenoids, and particularly beta-carotene. Caco-2 cells accumulated beta-carotene and lutein from micelles generated during digestion of drumstick leaves in a time- and concentration-dependent manner. The relatively high bioaccessibility of beta-carotene and lutein from drumstick leaves ingested with oil supports the potential use of this plant food for improving vitamin A nutrition and perhaps delaying the onset of some degenerative diseases such as cataracts.     

Pistachio nuts: composition and potential health benefits

The pistachio is a nutrient-dense nut with a heart-healthy fatty-acid profile as well as protein, dietary fiber, potassium, magnesium, vitamin K, γ-tocopherol, and a number of phytochemicals. The pistachio's unique green and purple kernel color is a result of its lutein and anthocyanin content. Among nuts, pistachios contain the highest levels of potassium, γ-tocopherol, vitamin K, phytosterols, and xanthophyll carotenoids. Five published randomized cardiovascular trials have shown that pistachios promote heart-healthy blood lipid profiles. Exploratory clinical studies suggest that pistachios help maintain healthy antioxidant and anti-inflammatory activity, glycemic control, and endothelial function. When consumed in moderation, pistachios may help control body weight because of their satiety and satiation effects and their reduced net metabolizable energy content. One study with subjects in a weight-loss program demonstrated lower body mass index and triglyceride levels in individuals who consumed pistachios compared with those who consumed an isocaloric pretzel snack. Emerging research suggests that the addition of pistachios to high-glycemic meals may lower the overall postprandial glycemic response. This review examines the nutrients and phytochemicals in pistachios as well as the potential health effects of these nuts.     

Photoprotection by pistachio bioactives in a 3-dimensional human skin equivalent tissue model

Reactive oxygen species (ROS) generated during ultraviolet (UV) light exposure can induce skin damage and aging. Antioxidants can provide protection against oxidative injury to skin via “quenching” ROS. Using a validated 3-dimensional (3D) human skin equivalent (HSE) tissue model that closely mimics human skin, we examined whether pistachio antioxidants could protect HSE against UVA-induced damage. Lutein and γ-tocopherol are the predominant lipophilic antioxidants in pistachios; treatment with these compounds prior to UVA exposure protected against morphological changes to the epithelial and connective tissue compartments of HSE. Pistachio antioxidants preserved overall skin thickness and organization, as well as fibroblast morphology, in HSE exposed to UVA irradiation. However, this protection was not substantiated by the analysis of the proliferation of keratinocytes and apoptosis of fibroblasts. Additional studies are warranted to elucidate the basis of these discordant results and extend research into the potential role of pistachio bioactives promoting skin health.     

In Vitro Bioaccessibility,Human Gut Microbiota Metabolites and Hepatoprotective Potential of Chebulic Ellagitannins: A Case of Padma Hepaten? Formulation

Chebulic ellagitannins (ChET) are plant-derived polyphenols containing chebulic acid subunits, possessing a wide spectrum of biological activities that might contribute to health benefits in humans. The herbal formulation Padma Hepaten containing ChETs as the main phenolics, is used as a hepatoprotective remedy. In the present study, an in vitro dynamic model simulating gastrointestinal digestion, including dialysability, was applied to estimate the bioaccessibility of the main phenolics of Padma Hepaten. Results indicated that phenolic release was mainly achieved during the gastric phase (recovery 59.38%–97.04%), with a slight further release during intestinal digestion. Dialysis experiments showed that dialysable phenolics were 64.11% and 22.93%–26.05% of their native concentrations, respectively, for gallic acid/simple gallate esters and ellagitanins/ellagic acid, in contrast to 20.67% and 28.37%–55.35% for the same groups in the non-dialyzed part of the intestinal media. Investigation of human gut microbiota metabolites of Padma Hepaten and pure ChETs (chebulinic, chebulagic acids) established the formation of bioactive urolithins (A, B, C, D, M5). The fact of urolithin formation during microbial transformation from ChETs and ChET-containing plant material was revealed for the first time. Evaluation of the protective effect of ChETs colonic metabolites and urolithins on tert-butyl hydroperoxide (t-BHP)-induced oxidative injury in cultured rat primary hepatocytes demonstrated their significant reversion of the t-BHP-induced cell cytotoxicity, malonic dialdehyde production and lactate dehydrogenase leakage. The most potent compound was urolithin C with close values of hepatoprotection to gallic acid. The data obtained indicate that in the case of Padma Hepaten, we speculate that urolithins have the potential to play a role in the hepatic prevention against oxidative damage.     

Effects of plant-based diets high in raw or roasted almonds,or roasted almond butter on serum lipoproteins in humans

OBJECTIVE: To compare the lipid-altering effect of roasted salted almonds and roasted almond butter with that of raw almonds, as part of a plant-based diet. METHODS: Thirty-eight free-living, hypercholesterolemic men (n = 12) and women (n = 26) with a mean total serum cholesterol (TC) of 245 + 29 mg/dL (mean + SD) followed a heart-healthy diet including 100g of one of three forms of almonds: roasted salted almonds, roasted almond butter or raw almonds for four weeks. Measurements of serum TC, triglycerides (TG), selected lipoproteins and blood pressure were taken at baseline and after four weeks. RESULTS: All three forms of almonds in the context of a heart-healthy diet significantly lowered low-density lipoprotein-cholesterol (LDL) from baseline to the completion of the study. Both raw and roasted almonds significantly lowered TC, whereas the decrease by almond butter (in a smaller cohort) did not reach statistical significance. High-density lipoprotein-cholesterol (HDL) did not significantly change with raw or roasted almonds but slightly increased with almond butter. At the end of the study, blood pressure did not change significantly from baseline values for any of the groups. CONCLUSION: These results suggest that unblanched almonds-whether raw, dry roasted, or in roasted butter form-can play an effective role in cholesterol-lowering, plant-based diets.     

The effect of pistachio shells as a visual cue in reducing caloric consumption

It was hypothesized that pistachio shells left in sight as visual cues of consumption will cause individuals to consume less. A convenience sample of faculty and staff at a mid-western university (n = 118) were recruited as subjects for the study. The subjects were told they were going to evaluate a variety of brands of pistachios and were surveyed at the end of each day to determine their fullness and satisfaction. The subjects were offered pistachios on their desks for an 8-h period on two separate days and were able to consume the pistachios at their leisure during that time. Subjects began each day with a sixteen ounce bowl filled with four ounces of pistachios in the shell. They were also provided with a second sixteen ounce bowl, in which they were instructed to place the empty shells from the pistachios they consumed. Every 2 h throughout the day pistachios were added in two ounce increments. In condition one, the shells remained in the bowls until the end of the day, whereas in condition two, the shell bowls were emptied every 2 h throughout the day. In condition one, subjects consumed an average of 216 calories. In condition two, subjects consumed an average of 264 calories, a difference of 48 calories. Subjects in condition one consumed significantly (p ≤ .05) fewer calories, yet fullness and satisfaction ratings were not significantly (p ≥ .05) different between conditions. Leaving pistachio shells as a visual cue to consumption may help consumers consume fewer calories. Learning outcomes: Individuals will be aware of the impact of visual cues of dietary intake on total food consumption.     

Effects of pistachios on cardiovascular disease risk factors and potential mechanisms of action: a dose-response study

BACKGROUND: Nut consumption lowers cardiovascular disease (CVD) risk. Studies are lacking about the effects of pistachios, a nutrient-dense nut, on CVD risk factors, dose-response relations, and lipid-lowering mechanisms. OBJECTIVE: We evaluated the effects of 2 doses of pistachios, added to a lower-fat diet, on lipids and lipoproteins, apolipoprotein (apo)-defined lipoprotein subclasses, and plasma fatty acids. To investigate the mechanisms of action, we measured cholesteryl ester transfer protein and indexes of plasma stearoyl-CoA desaturase activity (SCD). DESIGN: In a randomized crossover controlled-feeding study, 28 individuals with LDL cholesterol > or = 2.86 mmol/L consumed 3 isoenergetic diets for 4 wk each. Baseline measures were assessed after 2 wk of a typical Western diet. The experimental diets included a lower-fat control diet with no pistachios [25% total fat; 8% saturated fatty acids (SFAs), 9% monounsaturated fatty acids (MUFAs), and 5% polyunsaturated fatty acids (PUFAs)], 1 serving/d of a pistachio diet (1 PD; 10% of energy from pistachios; 30% total fat; 8% SFAs, 12% MUFAs, and 6% PUFAs), and 2 servings/d of a pistachio diet (2 PD; 20% of energy from pistachios; 34% total fat; 8% SFAs, 15% MUFAs, and 8% PUFAs). RESULTS: The 2 PD decreased (P < 0.05 compared with the control diet) total cholesterol (-8%), LDL cholesterol (-11.6%), non-HDL cholesterol (-11%), apo B (-4%), apo B/apo A-I (-4%), and plasma SCD activity (-1%). The 1 PD and 2 PD, respectively, elicited a dose-dependent lowering (P < 0.05) of total cholesterol/HDL cholesterol (-1% and -8%), LDL cholesterol/HDL cholesterol (-3% and -11%), and non-HDL cholesterol/HDL cholesterol (-2% and -10%). CONCLUSIONS: Inclusion of pistachios in a healthy diet beneficially affects CVD risk factors in a dose-dependent manner, which may reflect effects on SCD.     

Digestion and absorption of 2 fat emulsions with different droplet sizes in the human digestive tract

BACKGROUND: The extent of fat emulsification affects the activity of digestive lipases in vitro and may govern digestion and absorption of dietary fat. OBJECTIVE: We investigated the effect of the fat globule size of 2 enteral emulsions on fat digestion and assimilation in humans. DESIGN: Healthy subjects received intragastrically a coarse (10 microm) and a fine (0.7 microm) lipid emulsion of identical composition in random order. Gastric and duodenal aspirates were collected throughout digestion to measure changes in fat droplet size, gastric and pancreatic lipase activities, and fat digestion. Blood lipids were measured postprandially for fat assimilation. RESULTS: Despite an increase in droplet size in the stomach (2.75-6.20 microm), the fine emulsion retained droplets of smaller size and its lipolysis was greater than that of the coarse emulsion (36.5% compared with 15.8%; P < 0.05). In the duodenum, lipolysis of the fine emulsion was on the whole higher (73.3% compared with 46.3%). The overall 0-7-h plasma and chylomicron responses given by the areas under the curve were not significantly different between the emulsions, but the triacylglycerol peak was delayed with the fine emulsion (3 h 56 min compared with 2 h 50 min). CONCLUSIONS: Fat emulsions behave differently in the digestive tract depending on their initial physicochemical properties. A lower initial fat droplet size facilitates fat digestion by gastric lipase in the stomach and duodenal lipolysis. Overall fat assimilation in healthy subjects is not affected by differences in initial droplet size because of efficient fat digestion by pancreatic lipase in the small intestine. Nevertheless, these new observations could be of interest in the enteral nutrition of subjects suffering from pancreatic insufficiency.     

Selective factors governing in vitro β-carotene bioaccessibility: negative influence of low filtration cutoffs and alterations by emulsifiers and food matrices

Because of their putative health benefits, the biological fate of carotenoids after digestion has been met with much interest, and ex vivo methods using carotenoid standards to study their digestion and further metabolism have been developed. In the absence of a complex food matrix, that is, when studying isolated carotenoids, protocol conditions of gastrointestinal digestion models have to be adjusted. In this investigation, we hypothesized that certain selected factors would significantly influence the bioaccessibility of β-carotene in vitro. The factors considered included (i) type of lipid matrix employed (milk, cream, or oil), (ii) presence/absence of emulsifiers (e.g. lecithin and taurocholate), (iii) addition of a gastric lipase, and (iv) final filtration (20 or 200 nm) of the digesta. Adding an emulsifier mixture (10 mg lecithin + 50 mg monoolein + 5 mg oleic acid) enhanced β-carotene bioaccessibility 3 times (P < 0.001), whereas additional taurocholate and the presence/absence of gastric lipase added before intestinal digestion had no significant effect. β-Carotene bioaccessibility was superior with oil than with milk (18.8% ± 0.7% and 6.1% ± 0.7%, respectively; P = 0.03), especially after filtration, thus suggesting incomplete micelle formation after addition of milk. Filtration through 20 nm filters reduced carotenoid concentration in the aqueous fraction (from 7.1% ± 0.2% to 5.5% ± 0.2% in samples digested with canola oil, P < 0.001), indicating that not all formed micelles compared in size with those normally formed in vivo. When studying carotenoid standards during in vitro digestion, care should be taken to separate mixed micelles by filtration, and the choice of emulsifier and matrix should be considered.     

Determination and evaluation of element bioaccessibility in some nuts and seeds by in-vitro gastro-intestinal method

Element bioaccessibility in some nuts and seeds has been determined by performing a physiologically based extraction test. Nine elements (B, Ca, Co, Cu, Fe, Mn, Mg, Ni and Zn) in gastric and intestinal phase extractions of nuts and seeds were determined using inductively coupled plasma-atomic emission spectrometry and inductively coupled plasma-mass spectrometry. Hazelnuts, almonds, sunflower seeds, peanuts, cashew nuts, Brazil nuts, walnuts, chickpeas, pumpkin seeds and pistachio nuts were used as the materials in this study. The bioaccessible portions of magnesium and calcium were higher than for the other elements whereas B bioaccessibility was the lowest for each of the different types of nuts and seeds. Based on an ingestion rate of 10 g day⁻¹, the amounts of B, Ca, Co, Cu, Fe, Mn, Mg, Ni and Zn from the nuts and seeds accessible to the body were found to be lower than the Tolerable Upper Intake Levels. The data were also subjected to chemometric evaluation using tools such as Principal Component Analysis (PCA) and Linear Discriminant Analyses (LDA) in an attempt to classify the nuts and seeds according to these elements bioaccessibility and to find out which elements are more bioaccessible in gastric and intestinal ingestions.