Effect of simulated saliva components on the <i>in vitro</i> digestion of peanut oil body emulsion

Wang, Qian; Gao, Chao; Yang, Nan; Nishinari, Katsuyoshi

doi:10.1039/d1ra03274g

Cited by 6 publications

(5 citation statements)

References 55 publications

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“…This was due to the tocopherol being dissolved in the peanut oil, and the POB, as a storage lipid, not being destroyed during the AEE process. The POB structure and composition were complete, which can avoid the interaction of tocopherol with polysaccharides and proteins, ultimately reducing the tocopherol loss [ 51 , 52 , 53 ].…”

Section: Resultsmentioning

confidence: 99%

A Novel Strategy for the Demulsification of Peanut Oil Body by Caproic Acid

Gao

Zheng

Feng

et al. 2023

Foods

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The aqueous enzymatic method is a form of green oil extraction technology with limited industrial application, owing to the need for the demulsification of the oil body intermediate product. Existing demulsification methods have problems, including low demulsification rates and high costs, such that new methods are needed. The free fatty acids produced by lipid hydrolysis can affect the stability of peanut oil body (POB) at a certain concentration. After screening even-carbon fatty acids with carbon chain lengths below ten, caproic acid was selected for the demulsification of POB using response surface methodology and a Box–Behnken design. Under the optimal conditions (caproic acid concentration, 0.22%; solid-to-liquid ratio, 1:4.7 (w/v); time, 61 min; and temperature, 79 °C), a demulsification rate of 97.87% was achieved. Caproic acid not only adjusted the reaction system pH to cause the aggregation of the POB interfacial proteins, but also decreased the interfacial tension and viscoelasticity of the interfacial film with an increasing caproic acid concentration to realize POB demulsification. Compared to pressed oil and soxhlet-extracted oil, the acid value and peroxide value of the caproic acid demulsified oil were increased, while the unsaturated fatty acid content and oxidation induction time were decreased. However, the tocopherol and tocotrienol contents were higher than those of the soxhlet-extracted oil. This study provides a new method for the demulsification of POB.

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Section: Resultsmentioning

confidence: 99%

A Novel Strategy for the Demulsification of Peanut Oil Body by Caproic Acid

Gao

Zheng

Feng

et al. 2023

Foods

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“…A recent study documented the impact of proteins modeling salivary constituents (α-amylase, mucin, or a combination of both) on the particle size of peanut olesome emulsions after in vitro oral and gastrointestinal digestion. Salivary constituents had no impact on the particle size distribution after the model oral phase but induced flocculation in gastric conditions, particularly in the presence of mucins . Given the high affinity of polyphenols for mucins as described above, it would be of interest to determine whether this effect is modified by the presence of polyphenols.…”

Section: Impact Of Pp–sps Interactions On Digestive Processes: Experi...mentioning

confidence: 99%

“…Salivary constituents had no impact on the particle size distribution after the model oral phase but induced flocculation in gastric conditions, particularly in the presence of mucins. 13 Given the high affinity of polyphenols for mucins as described above, it would be of interest to determine whether this effect is modified by the presence of polyphenols.…”

Section: ■ Salivary Proteinsmentioning

confidence: 99%

“…For example, in vitro digestion was applied to boli produced by in vivo mastication of protein-fortified sponge cakes or to boli produced by in vitro simulated normal or deficient mastication of meat products or pasta . The impact of saliva on digestion has also been described, focusing on its enzymatic content, antioxidant properties, or the effect it may have on emulsions …”

Section: Introductionmentioning

confidence: 99%

“…10 The impact of saliva on digestion has also been described, focusing on its enzymatic content, 11 antioxidant properties, 12 or the effect it may have on emulsions. 13 The present article aims at bringing these different fields closer together. This narrative review does not intend to summarize the plethoric literature on the effect of polyphenols on digestion but is focused on the polyphenols−saliva interactions and how these may modulate the bioaccessibility or bioavailability of polyphenols themselves or of other nutrients.…”

Section: ■ Introductionmentioning

confidence: 99%

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Interactions between Salivary Proteins and Dietary Polyphenols: Potential Consequences on Gastrointestinal Digestive Events

Morzel

Canon

Guyot

2022

J. Agric. Food Chem.

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The present review documents the current knowledge and hypotheses on how polyphenols−saliva interactions may modulate the bioaccessibility or bioavailability of nutrients and highlights research prospects in the field. After an updated description of the different classes of dietary polyphenols and their modifications by food processing or digestion, an overview of interactions between salivary proteins and polyphenols (with an emphasis on tannins) is provided. In vitro studies show that the solubility of salivary protein−tannin complexes in gastric conditions depends on the degree of tannin polymerization, while complexes are partly solubilized by bile salts. Salivary proteins−polyphenols interactions may affect digestive processes. For example, polyphenols can bind to and inhibit salivary amylase, with downstream consequences on starch digestion. Some salivary proteins (PRPs) prevent tannin-induced reduced protein digestibility, probably through binding tannins before they interact with digestive proteases. Salivary proteins may also act as scavenger molecules to limit the intestinal uptake of tannins.

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Effect of extraction pH and post-extraction heat treatment on the composition and interfacial properties of peanut oil bodies

Sun

Wang

Gao

et al. 2023

Colloids and Surfaces A: Physicochemical and Engineering Aspect

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Effect of simulated saliva components on the in vitro digestion of peanut oil body emulsion

Abstract: Glycosidic bonds exist on the surface of OBs, and α-amylase in saliva breaks the glycosidic bonds, promoting gastrointestinal digestion of OBs.

Cited by 6 publications

References 55 publications

A Novel Strategy for the Demulsification of Peanut Oil Body by Caproic Acid

A Novel Strategy for the Demulsification of Peanut Oil Body by Caproic Acid

Interactions between Salivary Proteins and Dietary Polyphenols: Potential Consequences on Gastrointestinal Digestive Events

Effect of extraction pH and post-extraction heat treatment on the composition and interfacial properties of peanut oil bodies

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