In vitro digestion and its effect on activity, stability and availability of bioactive compounds

Istraživanja u okviru ove doktorske disertacije bio je uticaj in vitro digestije kao modela koji se koristi u ispitivanju svarljivosti i dostupnosti hrane i njenih sastojaka. Kao glavna komponenta hrane ispitini su proteini koji su izolovani iz nusproizvoda indistrije ulja. Proteini su ispitani kroz nekoliko aspekata njihove primene, kao što su izvori i nosači bioaktivnih jedinjenja, kao i njihova implementacija u razne formulacije sa ciljem unapređenja ili kreiranja novih produkata. Osim toga, svi ovi aspekti proteina ispitani su i kroz njihovu svarljivost radi primene u ishrani ljudi. Primena in vitro digestije kao modela ima za cilj da omogući ponašanje bioaktivnih jedinjenja iz hrane nakon prolaska kroz digestivni trakt čoveka. To je enzimski proces hidrolize primenom dve proteaze prisutne u digestivnom traktu čoveka, pepsin i pancreatin. Hidroliza je strogo kontrolisan proces pod određenim uslovima, kao što su temperature, vrednost pH, vreme, odnos enzim/supstrat. Rezultati prikazani u ovoj disertaciji čine naučno saznanje o primeni in vitro digestije kao modela u cilju predviđanja svarljivosti hrane i „sudbine“ bioaktivnih jedinjenja nakon izloženosti uslovima gastrointestinalnog trakta. Takođe, sve je veća primena i valorizacija nusproizvoda industrije kao izvora proteina i dobijanja proizvoda koji osim ishrane životinja mogu naći i primenu u ishrani ljudi. Dobijenim proteinskim izolatima dokazana je primena kao izvora bioaktivnih jedinjenja, nosača u inkapsulaciji i dodatka u prehrambeni matriks sa ciljem obogaćenja postojećih proizvoda ili kreiranja novih.The research of this doctoral dissertation was the influence of in vitro digestion as a model that could be used in the examination of digestibility and availability of food and its ingredients. Proteins isolated from oil industry by-products were tested as the main food component. Proteins have been investigated through several aspects of their application, such as sources and carriers of bioactive compounds, as well as their implementation in various formulations with the aim of improving or creating new products. In addition, all these aspects of proteins have been examined through their digestibility for use in human nutrition. The use of in vitro digestion as a model aims to enable the behavior of bioactive compounds from food after passing through the human digestive tract.In vitro digestion is an enzymatic process of hydrolysis using two proteases present in the human digestive tract, pepsin and pancreatin. Hydrolysis is a strictly controlled process under certain conditions, such as temperature, pH, time, enzyme / substrate ratio. The results presented in this dissertation constitute scientific knowledge on the application of in vitro digestion as a model in order to predict the digestibility of food and the "fate" of bioactive compounds after exposure to gastrointestinal tract conditions. Also, there is a growing use and valorization of by-products of industry as a source of protein and obtaining products that, in addition to animal nutrition, can also be used in human nutrition. The obtained protein isolates have been proven to be used as a source of bioactive compounds, carriers in encapsulation and addition to the food matrix with the aim of enriching existing products or creating new ones