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Understanding the impact of different post-digestion enzymatic inhibition methods and storage conditions on standardized gastrointestinal model (INFOGEST): a case study of Pleurotus ostreatus mushroom biomass

2025-06-01Artigo de investigação Acesso aberto
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dc.contributor.authorAraújo-Rodrigues, Helena
dc.contributor.authorSalsinha, Ana Sofia
dc.contributor.authorCoscueta, Ezequiel R.
dc.contributor.authorRelvas, João Bettencourt
dc.contributor.authorTavaria, Freni K.
dc.contributor.authorPintado, Manuela E.
dc.date.accessioned2026-01-30T11:28:10Z
dc.date.available2026-01-30T11:28:10Z
dc.date.issued2025-06-01
dc.description.abstractINFOGEST became the standard digestion protocol to address inconsistencies in gastrointestinal tract (GIT) digestion protocols. However, sample collection, enzymatic inactivation methods, and storage conditions can significantly impact the accurate assessment of food compounds. This study investigates for the first time the impact of inactivation methods (thermal, pH-based, and specific inhibitors) and storage conditions (freezing and freeze-drying), following INFOGEST protocol on macronutrients of Pleurotus ostreatus biomass (used as a model food matrix). The results revealed that groups of macromolecules are differently affected by inactivation and storage methods. For ?-glucans and glucans with different linkages than (1 ? 3)(1 ? 6)-?-glucans, enzyme inactivation seemed to prevent overestimation of enzymatic activity, with freezing emerging as the most promising storage method. For this carbohydrate group, no significant differences were found between inactivation strategies. The results suggested that freezing and thermal inactivation preserve peptide solubility. Additionally, freeze-drying may promote phenolic degradation and reduce antioxidant potential. Depending on the GIT phase, pH-based and specific inhibitors negatively impact these variables. The storage seemed to have no significant effect on fatty acids, enabling the selection of storage conditions based on the stability requirements of other macronutrient groups. Overall, thermal inactivation combined with freezing emerged as an effective, low-cost, and straightforward approach, minimizing post-digestion enzymatic activity and protecting food compounds from degradation. These findings enhance the reproducibility of digestion studies, facilitating inter-laboratory comparisons. Future studies should explore additional macronutrient-rich matrices, particularly those with diverse protein and lipid profiles, to expand the applicability of these findings.eng
dc.identifier.citationAraújo-Rodrigues, H., Salsinha, A. S., Coscueta, E. R., & Relvas, J. B. et al. (2025). Understanding the impact of different post-digestion enzymatic inhibition methods and storage conditions on standardized gastrointestinal model (INFOGEST): a case study of Pleurotus ostreatus mushroom biomass. Food Research International , 211, Article 116432. https://doi.org/10.1016/j.foodres.2025.116432
dc.identifier.doi10.1016/j.foodres.2025.116432
dc.identifier.eid105003137982
dc.identifier.issn0963-9969
dc.identifier.otherad77e390-7373-49ae-a568-5313bded44b5
dc.identifier.pmid40356117
dc.identifier.urihttp://hdl.handle.net/10400.14/56806
dc.identifier.wos001479906200001
dc.language.isoeng
dc.peerreviewedyes
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectAntioxidant activity
dc.subjectCarbohydrates
dc.subjectEnzymatic inactivation
dc.subjectFatty acids
dc.subjectINFOGEST protocol
dc.subjectMacronutrient groups assessment
dc.subjectMushroom biomass
dc.subjectPost-digestion storage
dc.subjectProteins and peptides
dc.subjectTotal phenolic compounds
dc.titleUnderstanding the impact of different post-digestion enzymatic inhibition methods and storage conditions on standardized gastrointestinal model (INFOGEST): a case study of Pleurotus ostreatus mushroom biomasseng
dc.typeresearch article
dspace.entity.typePublication
oaire.citation.titleFood Research International
oaire.citation.volume211
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85

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