Behavior of almond oil bodies during in vitro gastric and intestinal digestion

Food & Function
Sophie Gallier, Harjinder Singh

Abstract

An aqueous suspension of almond oil bodies (about 10% lipids) was prepared and subjected to in vitro gastric (with pepsin) and intestinal (with bile salts and pancreatin) digestion, simulating fasting conditions. The physicochemical and structural changes of the almond oil body emulsion were examined. The almond oil body emulsion behaved similarly to a protein-stabilized emulsion, with flocculation of the oil bodies occurring under gastric conditions. Proteins, peptides, and phospholipids covered the surface of the oil bodies throughout gastric digestion. Under intestinal conditions, bile salts displaced the interfacial peptides and phospholipids, and disrupted the flocs. Gastric pepsinolysis of almond proteins was a prerequisite for their digestion in the duodenum. The oil body membrane had a negative impact on the efficiency of gastric digestion, and long chain fatty acids, the main lipolytic products, accumulated at the surface of the oil bodies and therefore limited the activity of pancreatic lipase.

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Citations

Dec 22, 2012·Journal of Agricultural and Food Chemistry·Sophie GallierHarjinder Singh
Apr 12, 2016·Journal of Dairy Science·Michael H TunickPeggy M Tomasula
Oct 9, 2014·American Journal of Physical Anthropology·Emily E GroopmanRichard W Wrangham
Aug 8, 2015·Critical Reviews in Food Science and Nutrition·Meinou N CorstensKarin Schroën
Jun 11, 2016·Food Chemistry·Gail M BornhorstR Paul Singh
Jan 7, 2014·Annual Review of Food Science and Technology·Gail M Bornhorst, R Paul Singh
Sep 20, 2016·International Journal of Food Science & Technology·Myriam Marie-Louise GrundyPeter Rory Ellis
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Apr 17, 2018·Food & Function·Edoardo CapuanoConstantinos V Nikiforidis
Oct 18, 2019·The British Journal of Nutrition·B M McArthur, R D Mattes
Nov 23, 2020·Journal of the Science of Food and Agriculture·Xiaoqin DiaoYonggen Zhang
Dec 26, 2018·Food Chemistry·Peter J WildeMyriam M L Grundy
Nov 5, 2019·Advances in Colloid and Interface Science·Constantinos V Nikiforidis
Oct 27, 2020·Frontiers in Chemistry·Alejandra Acevedo-FaniHarjinder Singh
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Nov 30, 2021·Critical Reviews in Food Science and Nutrition·Jeanne KergomardClaire Bourlieu

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