Release of Protein, Lipid, and Vitamin E from Almond Seeds during Digestion
Abstract
The evaluation of the bioaccessibility of almond nutrients is incomplete. However, it may have implications for the prevention and management of obesity and cardiovascular disease. This study quantified the release of lipid, protein, and vitamin E from almonds during digestion and determined the role played by cell walls in the bioaccessibility of intracellular nutrients. Natural almonds (NA), blanched almonds (BA), finely ground almonds (FG), and defatted finely ground almonds (DG) were digested in vitro under simulated gastric and gastric followed by duodenal conditions. FG were the most digestible with 39, 45, and 44% of lipid, vitamin E, and protein released after duodenal digestion, respectively. Consistent with longer residence time in the gut, preliminary in vivo studies showed higher percentages of nutrient release, and microscopic examination of digested almond tissue demonstrated cell wall swelling. Bioaccessibility is improved by increased residence time in the gut and is regulated by almond cell walls.
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Encapsulation of cellular contents by plant cell walls has significant impacts on the rate and extent of nutrient release during digestion and consequently on postprandial responses.
“Encapsulation of the cellular contents by plant cell walls has significant impacts on the rate and extent of nutrient release during digestion and consequently on the post prandial responses (Ellis et al., 2004; Mandalari et al., 2008; Berry et al., 2008).”
From Role of polysaccharides in food, digestion, and health (2017) · cites this paper as Mandalari et al., 2008
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References 38 · Cited by 195
- Authors
- Mandalari, G., Faulks, R. M., Rich, G. T., Lo Turco, V., Picout, D. R., Lo Curto, R. B., Bisignano, G., Dugo, P., Dugo, G., Waldron, K. W., Ellis, P. R., & Wickham, M. S. J.
- Affiliations
- University of Messina (IT)
- Model Gut Platform and Sustainability of the Food Chain Platform, Institute of Food Research, Norwich NR4 7UA, United Kingdom; Food Chemistry and Safety Department and Pharmaco-Biological Department, University of Messina, Messina, Italy; and Biopolymers Group, Department of Biochemistry, Nutritional Sciences Division, King’s College London, London, United Kingdom
- Corresponding author
- Wickham, Martin S. J.
- ORCID
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2008-04-17
- Volume
- 56
- Issue
- 9
- Pages
- 3409-3416
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W1998392402
- Cited by
- 195
- References
- 38
- Citations by year
- 2026: 12 · 2025: 4 · 2024: 7 · 2023: 15 · 2022: 11 · 2021: 8 · 2020: 4 · 2019: 9 · 2018: 15 · 2017: 12 · 2016: 15 · 2015: 15 · 2014: 16 · 2013: 11 · 2012: 8
- FWCI
- 10.45
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Agricultural and Food Chemistry (publishedVersion)
- PubMed (publishedVersion)
- Research Portal (King's College London) (submittedVersion)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Nuts composition and effects
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Keywords
- almond seeds, bioaccessibility, in vitro digestion, almond protein, vitamin E, cell wall, simulated gastric digestion, duodenal digestion, cell wall swelling
- MeSH terms
- Cell Wall, Digestion, Duodenum, Female, Food Labeling, Gastric Mucosa, Humans, Ileostomy, Lipase, Pepsin A, Plant Proteins, Seeds, Vitamin E, Prunus, Microscopy, Electron, Transmission, Lipid Metabolism, In Vitro Techniques
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