Influence of mechanical stress at in vitro digestion of soy protein-based delivery systems

• Grant number: 20/16735-3
• Support type: Scholarships in Brazil - Master
• Effective date (Start): June 01, 2021
• Effective date (End): February 28, 2022
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal researcher: Rosiane Lopes da Cunha
• Grantee: Fernando Divino de Oliveira Júnior
• Home Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

Bioactive compounds, such as resveratrol, are capable to provide health benefits, however, they need to be carried in colloidal matrices to allow their controlled release in the gastrointestinal tract (GIT) and improve their bioacessibility and bioavailability. In vitro digestibility assays have been employed for this purpose, as an alternative to in vivo approaches, due to the lack of ethical restrictions, greater experimental ease, low cost, in addition to good reproducibility. Static in vitro methodologies are the most applied, as they accurately reproduce the biochemical parameters of digestion. Besides that, dynamics aspects of digestion, such as peristaltism, nutrient absorption and continuous flow of the digesta are neglected. Thus, dynamic in vitro assays that are able to reproduce one or more of these aspects should provide realistic information on the digestion process. In that way, this work aims to build and validate a gastric dynamic prototype, based on the TIM-1 model. Another aspect to be addressed is the development of carriers based on liquid and gelled emulsions stabilized by soy protein isolate. Such delivery systems will be produced by different strategies, in order to evaluate the effect of the carrier structure on digestibility. These results will provide insights for the development of colloidal systems that allow greater bioaccessibility of resveratrol. (AU)