Colloidal Dynamics and Lipid Digestive Efficiency

Lentle, Roger G.; Janssen, Patrick

doi:10.1007/978-1-4419-9449-3_5

Cited by 5 publications

(3 citation statements)

References 87 publications

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“…This means that the multiresponse model established, appeared to be generally applicable and consequently the reaction network proposed is highly reliable. Moreover, this model corresponds to the current insights in lipid digestion (Mu & Høy, 2004;Lentle & Janssen, 2011). In this sense, the model is compatible with the proposed mechanism that the TAG hydrolysis in the small intestine occurred in three steps: (i) hydrolysis of TAG into one sn2-MAG and two FFA; (ii) conversion of sn2-MAG into sn1/3-MAG and (iii) hydrolysis of sn1/3-MAG into one FFA and one GLY.…”

Section: Validation Of the Selected Multiresponse Model For Other Independent Datasetssupporting

confidence: 85%

“…Lipid hydrolysis mainly occurs in the small intestine where pancreatic lipase degrades triacylglycerol (TAG) into diacylglycerol (DAG), monoacylglycerol (MAG), FFA and glycerol (GLY). Next to this cascade of biochemically induced hydrolysis reactions, sn2-MAG seems to convert in sn1/3-MAG (Mu & Høy, 2004;Lentle & Janssen, 2011), of which the latter two are the only MAG types that can be hydrolyzed by pancreatic lipase. The lipid digestion products contribute, together with bile salts, to the formation of amphiphilic mixed micelles, transporting the lipolysis products and other lipophilic components to the intestinal mucosa (McClements & Decker, 2009).…”

Section: History Of Lipid Digestion Approachesmentioning

confidence: 99%

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From single to multiresponse modelling of food digestion kinetics: The case of lipid digestion

Verkempinck

Salvia‐Trujillo

Infantes-Garcia

et al. 2019

Journal of Food Engineering

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This work presents that lipid digestion kinetics of oil-in-water emulsions can be described by a mechanism-based multiresponse model. The modelling approach proposed takes into account multiple interlinked responses of in vitro lipolysis. Different reaction schemes are proposed and iteratively adapted for one dataset. Based on model discrimination, the model that best described the experimental data was selected. This selected multiresponse model assumes that one mole triacylglycerol hydrolyzes to release either one mole of monoacylglycerol and two moles of free fatty acids or either three moles of free fatty acids and one mole glycerol. Convergence was evaluated, as well as goodness of fit and accuracy of the parameter estimates (R²adj>0.986). The validity of this mechanistic model was checked using 28 independent datasets and clearly surpasses the outcome of single response modelling. This is the first proof of concept of the potential of multiresponse modelling in the context of food digestion.

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Section: Validation Of the Selected Multiresponse Model For Other Independent Datasetssupporting

confidence: 85%

Section: History Of Lipid Digestion Approachesmentioning

confidence: 99%

From single to multiresponse modelling of food digestion kinetics: The case of lipid digestion

Verkempinck

Salvia‐Trujillo

Infantes-Garcia

et al. 2019

Journal of Food Engineering

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show abstract

“…Предполагается, что связывание белками желчных кислот, может оказывать критическое влияние на концентрацию желчных кислот у некоторых пациентов с пониженной общей концентрацией желчных кислот, как при илектомии, стеаторее, так и у пациентов с нарушенным липолизом, и при панкреатической недостаточности. Это может служить дополнительным обоснованием для использования элементарных диет у тяжелобольных пациентов со стеатореей [30].…”

Section: обсуждение результатовunclassified

The concept of enzymatic disintegration of nutrients in the upper gastrointestinal tract

Aleynik,

Babich

2024

jour

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The aim of the study was to study the effect of salivary amylase on improving gastric protein digestion, as well as the effect of gastric protein hydrolysis on improving fat digestion. The work consisted of two parts, in the first part, in two series, the hydrolysis of proteins under the influence of gastric juice in the presence of starch and the effect of saliva amylase on the change in the total proteolytic activity of gastric juice when using substrates of a mixture of starch and proteins were investigated. In the second part of the work, the lipolytic activity of pancreatic juice with the studied proteins was studied in the presence and absence of bile. From the data obtained, it was found that the use of a mixture of starch with proteins helps to reduce the hydrolysis of proteins by gastric juice. The use of salivary amylase promotes an increase in protein hydrolysis by reducing the formation of starch-protein complexes that prevent the digestion of proteins by gastric juice. All the studied proteins, except gelatin, have an inhibitory effect on lipase in the pancreatic juice; the degree of inhibitory effect of each protein is expressed differently. It depends on their degree of digestion in gastric juice. Thus, the preliminary hydrolysis of proteins by pepsins in the stomach contributes not only to the further improvement of their hydrolysis under the influence of proteolytic enzymes of pancreatic juice, but also to the hydrolysis of fats under the influence of pancreatic lipase. It is concluded that the sequence of nutrient breakdown by enzymes of saliva, stomach and pancreas is primarily aimed at enzymatic disintegration between polysaccharides and proteins, as well as proteins and fats, in order to reduce their interaction and the formation of physical complexes. Thus, secondarily, improve the digestibility of nutrients in the upper gastrointestinal tract. The conceptual assumption of enzymatic disintegration of nutrients in the upper gastrointestinal tract allows us to substantiate the existing sequence of initial digestion of polysaccharides by saliva, as well as the initial digestion of proteins by gastric juice.

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The Colloidal State and its Relationship to Lipid Digestion

Golding

2013

Formulation Engineering of Foods

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Colloidal Dynamics and Lipid Digestive Efficiency

Cited by 5 publications

References 87 publications

From single to multiresponse modelling of food digestion kinetics: The case of lipid digestion

From single to multiresponse modelling of food digestion kinetics: The case of lipid digestion

The concept of enzymatic disintegration of nutrients in the upper gastrointestinal tract

The Colloidal State and its Relationship to Lipid Digestion

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