Impact of interfacial composition on emulsion digestion and rate of lipid hydrolysis using different in vitro digestion models

Colloids and Surfaces. B, Biointerfaces
Amir Malaki NikMilena Corredig

Abstract

A sequential in vitro model of digestion was used to investigate the changes in the physicochemical properties of emulsions during gastrointestinal transit. Oil-in-water emulsions were prepared with whey protein isolate (WPI) or soy protein isolate (SPI) at the same protein concentration (1.5%). Despite pepsinolysis of both proteins during the gastric phase, emulsions stabilized with WPI were more stable compared to those prepared with SPI. For both emulsions, the size of the oil droplets, which plays a critical role in lipid digestion, was extensively altered during the duodenal phase due to the presence of bile salts (BS) and phospholipids (PL). As shown by ζ-potential measurements, the results suggested the displacement of both proteins from the interface by BS; however, the displacement was much faster for the WPI-emulsions. The change in interfacial composition of the oil droplets was significantly affected by inclusion of PL and phospholipase A(2) (PLA(2)) in the in vitro digestion model. The interfacial activity of pancreatic triglyceride lipase (PTL) was markedly affected in the presence of the surface-active compounds present in the digestive fluids, including BS, PL, colipase (COL) and PLA(2). A higher percentage of l...Continue Reading

References

Sep 10, 1992·Nature·H van TilbeurghC Cambillau
Mar 1, 1989·The Plant Cell·N C NielsenR B Goldberg
Nov 26, 1999·Biochimica Et Biophysica Acta·H van TilbeurghF Carrière
Dec 5, 2003·Progress in Lipid Research·Huiling Mu, Carl-Erik Høy
Jul 27, 2005·Advances in Colloid and Interface Science·Alan Mackie, Peter Wilde
Dec 8, 2005·Journal of Agricultural and Food Chemistry·F Javier MorenoE N Clare Mills
Jul 9, 2008·Journal of Agricultural and Food Chemistry·Sandra SandraDavid Julian McClements
Aug 12, 2008·Advances in Colloid and Interface Science·P ReisR Miller
May 6, 2009·Molecular Nutrition & Food Research·Giuseppina MandalariE N Clare Mills
May 15, 2009·Langmuir : the ACS Journal of Surfaces and Colloids·Boon-Seang ChuPeter J Wilde
Feb 2, 2010·Journal of Colloid and Interface Science·Amir Malaki NikMilena Corredig
Jul 3, 1998·Angewandte Chemie·Rolf D Schmid, Robert Verger

❮ Previous
Next ❯

Citations

Jan 7, 2015·Journal of Agricultural and Food Chemistry·Ziyuan XiaHang Xiao
Jul 20, 2011·Journal of the Science of Food and Agriculture·Victor J MorrisAllan P Gunning
May 15, 2013·Progress in Lipid Research·David Julian McClements
Nov 23, 2011·Food & Function·David Julian McClements, Hang Xiao
Aug 8, 2015·Critical Reviews in Food Science and Nutrition·Meinou N CorstensKarin Schroën
Oct 20, 2018·Journal of Food Science·Ernesta MalinauskytėGerd E Vegarud
Oct 17, 2018·Journal of the Science of Food and Agriculture·Lucía GayosoIciar Astiasarán
Feb 20, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Xue ShenMingruo Guo
Feb 9, 2012·Magnetic Resonance in Chemistry : MRC·Alessandra BordoniFrancesco Capozzi
Feb 25, 2020·Food & Function·Milda KeršienėDaiva Leskauskaitė
Jun 4, 2011·Molecular Nutrition & Food Research·Amir Malaki NikAmanda J Wright
Apr 10, 2020·PloS One·Tushar Ranjan Moharana, Nalam Madhusudhana Rao
Apr 4, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Nan LuoHarjinder Singh
Apr 16, 2021·Journal of Agricultural and Food Chemistry·Marcos R Infantes-GarciaTara Grauwet
May 1, 2018·ACS Applied Materials & Interfaces·Nathalie ScheublePeter Fischer

❮ Previous
Next ❯

Related Concepts

Related Feeds

Bacterial Cell Wall Structure

Bacterial cell walls are made of peptidoglycan (also called murein), which is made from polysaccharide chains cross-linked by unusual peptides containing D-amino acids. Here is the latest research on bacterial cell wall structures.

Bacterial Cell Wall Structure (ASM)

Bacterial cell walls are made of peptidoglycan (also called murein), which is made from polysaccharide chains cross-linked by unusual peptides containing D-amino acids. Here is the latest research on bacterial cell wall structures.