Different stability regimes of oil-in-water emulsions in the presence of bile salts

Jódar-Reyes, Ana Belén; Torcello‐Gómez, Amelia; Wulff-Pérez, Miguel; Gálvez-Ruiz, Marı́a José; Martín-Rodríguez, Agustín

doi:10.1016/j.foodres.2010.05.005

Cited by 30 publications

(24 citation statements)

References 18 publications

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“…Similar results were reported by other studies in emulsions stabilized with different types of emulsifier [16,17]. In addition, the surface-active bile salts were capable of assisting lipolysis due to fully or partially displacing the emulsifier from the oil-water interface [15,18]. Bile salts are a very peculiar type of biosurfactant, and their facial amphilicity originates from the flat steroidal structure, with the polar hydroxyl groups on the concave side and methyl groups on the convex side [19].…”

Section: Introductionsupporting

confidence: 84%

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: Introductionsupporting

confidence: 84%

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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“…As the lipolysis is an interfacial reaction (pancreatic lipase has to bind to the o/w interface via complexation with BS and/or colipase) (J odar-Reyes, Torcello-G omez, Wulff-P erez, G alvez-Ruiz, & Martín- Rodríguez, 2010;, the size of the oil droplets within the small intestine should impact in their digestion rate, being more efficient the lipid hydrolysis when in presence of smaller oil droplets (higher surface area) (Armand et al, 1992;Bauer et al, 2005;Helbig et al, 2012;.…”

Section: Effect Of the Particle Size/surface Areamentioning

confidence: 99%

Comparative behavior of protein or polysaccharide stabilized emulsion under in vitro gastrointestinal conditions

et al. 2016

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“…2). In order to further understand the behavior of emulsions, the effect of NaTDC on previously surfactant covered interfaces was evaluated at bile salt concentrations below and above the critical micelle concentration (cmc), as in our previous work (Jódar-Reyes et al, 2010). Namely, we used different concentrations of NaTDC: 30 μM (0.015 × cmc), 300 μM (0.15 × cmc), 3 mM (1.5 × cmc), 10 mM (5 × cmc) and 30 mM (15 × cmc).…”

Section: Adsorption Of Bs Onto Surfactant-covered Interfacesmentioning

confidence: 99%

“…However, details about the specific interaction between digestion compounds and emulsifiers at the interface are still unclear . Accordingly, the aim of this work was to analyze the behavior of a bile salt at an oil-water interface in the presence of two types of surfactants, which were used as emulsifiers in our previous study (Jódar-Reyes et al, 2010), and to correlate it with the physicochemical properties observed in emulsions. Concretely, we elucidate the interfacial interactions taking place between bile salt and surfactant molecules, providing a better understanding of the different emulsion stability induced by each emulsifier.…”

Section: Introductionmentioning

confidence: 99%

Effect of emulsifier type against the action of bile salts at oil–water interfaces

Torcello‐Gómez

Jódar-Reyes

Maldonado-Valderrama

et al. 2012

Food Research International

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Different stability regimes of oil-in-water emulsions in the presence of bile salts

Cited by 30 publications

References 18 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

Comparative behavior of protein or polysaccharide stabilized emulsion under in vitro gastrointestinal conditions

Effect of emulsifier type against the action of bile salts at oil–water interfaces

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