Manufacturing Process, In Vivo and In Vitro Digestibility Assessment of an Enteral Feeding Product Hydrolyzed from Locally Available Ingredients Using Commercial Enzymes

Nguyen Thi Quynh Hoa; Luu Ngan Tam; Luu Van Thien Phu; Than Van Thai; Duy Chinh Nguyen; Dong Thi Anh Dao

LAPSE

Living Archive for Process Systems Engineering

LAPSE:2019.0925

Published Article

LAPSE:2019.0925

Manufacturing Process, In Vivo and In Vitro Digestibility Assessment of an Enteral Feeding Product Hydrolyzed from Locally Available Ingredients Using Commercial Enzymes

Nguyen Thi Quynh Hoa, Luu Ngan Tam, Luu Van Thien Phu, Than Van Thai, Duy Chinh Nguyen, Dong Thi Anh Dao

August 8, 2019

A ready-for-use enteral feeding product was manufactured based on energy standard mixing using hydrolyzed products from local foods (i.e., loin pork, carrot, pumpkin, soybean, rice, and potato). When compared to enteral foods based on defined ingredients, the manufactured product is more cost-effective, appropriately functional and has similar physicochemical properties. Relative protein digestibility for in vitro value was tested by using enzyme pepsin, pH-drop and pH-stat method with three different enzymes. The product was shown to be easily digested with an in vivo digestibility value of 89.7%. Molecule sizes of components in the product ranged from 3.5 to 8.5 kDa, determined by SDS-PAGE, and the average molecular weight was 1.52 kDa, determined by Gel Permeation Chromatography (GPC) method. In terms of nutritional value, the product achieved a caloric density of 1 kcal/mL, dietary fibers of 1.48 g per 100 mL and provided both oligomeric and monomeric forms of protein. In addition, the product has the leucine: isoleucine: valine ratio of 2:1:1, thus facilitating the absorption of the protein. In conclusion, the manufactured enteral feeding product has been shown to be appropriate for providing nutritional support for patients.

Record ID

LAPSE:2019.0925

Keywords

hydrolyzed protein, in vivo digestibility, pepsin digestibility, ready-to-use enteral feeding product, Swiss mice

Subject

Process Design

Suggested Citation

Quynh Hoa NT, Ngan Tam L, Thien Phu LV, Van Thai T, Nguyen DC, Anh Dao DT. Manufacturing Process, In Vivo and In Vitro Digestibility Assessment of an Enteral Feeding Product Hydrolyzed from Locally Available Ingredients Using Commercial Enzymes. (2019). LAPSE:2019.0925

Author Affiliations

Quynh Hoa NT: Faculty of Chemical Engineering, HCMC University of Technology, Vietnam National University, 268 Ly Thuong Kiet St., Dist. 10, Ho Chi Minh City 700000, Vietnam; Clinical Nutrition Department, Cho Ray Hospital HCMC, 201B Nguyen Chi Thanh St., Ward 12, Dist
Ngan Tam L: Clinical Nutrition Department, Cho Ray Hospital HCMC, 201B Nguyen Chi Thanh St., Ward 12, Dist. 5, Ho Chi Minh City 700000, Vietnam
Thien Phu LV: Faculty of Chemical Engineering, HCMC University of Technology, Vietnam National University, 268 Ly Thuong Kiet St., Dist. 10, Ho Chi Minh City 700000, Vietnam
Van Thai T: NTT Hi-Tech Institute, Nguyen Tat Thanh University, 300A Nguyen Tat Thanh St., Ward 13, Dist. 4, Ho Chi Minh City 700000, Vietnam; Center of Excellence for Biochemistry and Natural Products, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam [ORCID]
Nguyen DC: NTT Hi-Tech Institute, Nguyen Tat Thanh University, 300A Nguyen Tat Thanh St., Ward 13, Dist. 4, Ho Chi Minh City 700000, Vietnam; Center of Excellence for Biochemistry and Natural Products, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam [ORCID]
Anh Dao DT: Faculty of Chemical Engineering, HCMC University of Technology, Vietnam National University, 268 Ly Thuong Kiet St., Dist. 10, Ho Chi Minh City 700000, Vietnam
[Login] to see author email addresses.

Journal Name

Processes

Volume

7

Issue

6

Article Number

E347

Year

2019

Publication Date

2019-06-06