Behaviour of protein-stabilised emulsions under various physiological conditions

Singh, Harjinder; Sarkar, Anwesha

doi:10.1016/j.cis.2011.02.001

Cited by 238 publications

(152 citation statements)

References 101 publications

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“…During the digestion, lipid is broken down into oil-in-water (o/w) emulsions due to the mechanical stresses, the influence of surface-active and stabilizing components, and then its chemistry and structural organization will be changed [5][6][7]. Hence, the initial emulsion form of the lipid phase in food may impact its subsequent absorption and digestion [8,9].…”

Section: Introductionmentioning

confidence: 99%

Effect of Gum Arabic, Gum Ghatti and Sugar Beet Pectin as Interfacial Layer on Lipid Digestibility in Oil-in-Water Emulsions

et al. 2016

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The impact of gum arabic (GA), ghatti gum (GG), and sugar beet pectin (SBP) on the digestion rate of emulsified lipids is investigated in vitro under model duodenal digestion condition. The aim was to understand the role of the interfacial layer surrounding the lipid droplets on lipid hydrolysis in order to control lipid digestion. The emulsifier concentration required to provide the same emulsion droplet size decreased in the order: GA > GG > SBP, demonstrating the best emulsifying activity of SBP. The rate and extent of free fatty acid release during lipid digestion did not differ significantly among the three types of gums in emulsions with D[2,3] < 2 μm. However, considerable difference was observed in emulsions with D[2,3] > 2 μm, and the digestive rate decreased in the order: GA > SBP > GG. The difference in digestion rate was attributed to the stability of the emulsified lipid droplets in the stimulated intestinal juice and the resistance of interfacial layer against displacement by bile salts. The difference of resisting against displacement by bile salts for the interfacial layers was detected with bile salts concentration of 0.025 mg/mL, and all of the pre-adsorbed emulsifiers could be completely displaced from interface by bile salts at 5 mg/mL. Emulsions with SBP were susceptible to Ca 2+ and Na + in simulated intestinal juice, resulting in the flocculation and coalescence of emulsion droplets. A reduction of the surface area of lipids would contribute to a slow digestion.Emulsion stabilized by GG was very effective at retarding lipolysis mainly due to the affinity of linked protein moieties of GG and its hydrophobic binding with bile salts. The knowledge gained in the study has important implications in designing proper emulsion-based systems for controlling lipid digestibility at specific sites within the gastrointestinal tract.

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Section: Introductionmentioning

confidence: 99%

Effect of Gum Arabic, Gum Ghatti and Sugar Beet Pectin as Interfacial Layer on Lipid Digestibility in Oil-in-Water Emulsions

et al. 2016

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“…In particular, since lipid digestion is an interfacial process, largely controlled by the binding of lipase-colipase complex onto the surface of emulsified droplets, it seems possible to alter the kinetics and degree of lipid digestion by modification of the interfacial structures or controlling the transport of lipase [13][14][15] , and in turn to potentially control satiety. However, in most surfactant-and protein-stabilized emulsions, the adsorbed layers are displaced by biosurfactants, in particular bile salts [16][17][18][19][20] . Thus, the interfacial structure of the initial emulsion is not necessarily retained in the physiological regime, to allow easy adsorption of the lipase-colipase complex to the bile adsorbed surface and thus enable lipolysis and release of fatty acids.…”

Section: Introductionmentioning

confidence: 99%

In vitro digestion of Pickering emulsions stabilized by soft whey protein microgel particles: influence of thermal treatment

et al. 2016

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a Emulsions stabilized by soft whey protein microgel particles have gained research interest due to their combined advantages of biocompatibility and high degree of resistance to coalescence. We designed Pickering oil-in-water emulsions using whey protein microgels using a facile route of heat-set gel formation followed by mechanical shear and studied the influence of heat treatment on emulsions stabilized by these particles. The aim of this study was to compare the barrier properties of the microgel particles and heat-treated fused microgel particles at the oil-water interface in delaying the digestion of the emulsified lipids using an in vitro digestion model. A combination of transmission electron microscopy and surface coverage measurements revealed increased coverage of heat-treated microgel particles at the interface. The heatinduced microgel particle aggregation and, therefore, a fused network at the oil-water interface, was more beneficial to delay the rate of digestion in presence of pure lipase and bile salts as compared to that of intact whey protein microgel particles, as shown by measurements of zeta potential and free fatty acid release, plus theoretical calculations. However, simulated gastric digestion with pepsin impacted significantly on such barrier effects, due to the proteolysis of the particle network at the interface irrespective of the heat treatment, as visualized using sodium dodecyl sulfate polyacryl amide gel electrophoresis measurements.

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“…shear and temperature) and biochemical (e.g. dilution, ionic strength, 515 pH, pepsin, amylase, pancreatin, mucins and bile salts) conditions as it passes through the 516 mouth into the stomach and then the intestines (Singh & Sarkar, 2011). During its 517 physiological transit, the emulsion microgel particle can release the encapsulated active 518 molecule by two approaches: 1.…”

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confidence: 99%

Emulsion microgel particles: Novel encapsulation strategy for lipophilic molecules

Torres

Murray

Sarkar

2016

Trends in Food Science & Technology

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Behaviour of protein-stabilised emulsions under various physiological conditions

Cited by 238 publications

References 101 publications

Effect of Gum Arabic, Gum Ghatti and Sugar Beet Pectin as Interfacial Layer on Lipid Digestibility in Oil-in-Water Emulsions

Effect of Gum Arabic, Gum Ghatti and Sugar Beet Pectin as Interfacial Layer on Lipid Digestibility in Oil-in-Water Emulsions

In vitro digestion of Pickering emulsions stabilized by soft whey protein microgel particles: influence of thermal treatment

Emulsion microgel particles: Novel encapsulation strategy for lipophilic molecules

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