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Protein digestion begins in the stomach, where the highly acidic environment can easily disrupt protein structure by exposing the peptide bonds of polypeptide chains. After polypeptide chains are broken into individual amino acids by a series of digestive enzymes, the amino acids are transported to the liver via the bloodstream to produce energy.
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Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...

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Untargeted Metabolomics for Wheat Bread In Vitro Digestate Assessment.

Houssein Zhour1, Mélanie Pétéra1, Delphine Centeno1

  • 1Université Clermont Auvergne, INRAE, UNH, Plateforme d'Exploration du métabolisme, MetaboHUB Clermont, Clermont-Ferrand, Auvergne-Rhône-Alpes 63001, France.

Journal of Proteome Research
|December 8, 2025
PubMed
Summary

This study analyzed the metabolic profiles of bread during in vitro digestion. Metabolites changed significantly over time, revealing distinct profiles based on digestion stage, bread type, and wheat variety.

Keywords:
Triticum aestivum L.breadmaking processgastric digestatesin vitro digestionuntargeted metabolomics

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Area of Science:

  • Food Science and Technology
  • Metabolomics
  • Gastrointestinal Physiology

Background:

  • Metabolomics is crucial for understanding disease mechanisms and nutrition-health interactions.
  • A gap exists in untargeted metabolomic analyses of in vitro digestion matrices.
  • In vitro digestion models are valuable for studying food metabolism.

Purpose of the Study:

  • To explore the metabolic response during in vitro digestion.
  • To identify metabolic profiles from artificial gastric digestion of different breads.
  • To investigate the influence of wheat variety and breadmaking process on metabolic profiles.

Main Methods:

  • Utilized a dynamic in vitro digestion model (DIDGI®) simulating the human gastrointestinal tract.
  • Performed untargeted mass spectrometry-based metabolomics on gastric digesta samples.
  • Analyzed samples collected at four distinct temporal stages.

Main Results:

  • Identified 1,343 robust metabolic features.
  • Principal Component Analysis (PCA) showed clear discrimination based on digestion time, independent of bread type or wheat variety.
  • Metabolites differentiated between processing methods (20 features) and wheat varieties (208 features).

Conclusions:

  • Digestion time is a primary driver of metabolic changes in bread during in vitro digestion.
  • Metabolic profiles can distinguish between different wheat varieties and breadmaking processes.
  • Further research into in vitro digestion outcomes is essential for understanding metabolic transformations and applications.