Gastric conditions control both the evolution of the organization of protein-stabilized emulsions and the kinetic of lipolysis during in vitro digestion

Abstract

During digestion, lipids undergo modifications of their colloidal and molecular structures, which depend on the digestive conditions and the composition of the digestive juices. The aim of this work was to evaluate whether gastric pH and pepsin modulate the colloidal evolution and the bioacessibility of fatty acids of an oil-in-water emulsion stabilized by a protein during in vitro digestion. The fate of BSA-stabilized rapeseed oil-in-water emulsion during gastric phase at pH 2.5 or 4.0 with or without pepsin and its consequences on intestinal lipolysis was measured in the simulated gastric and duodenal conditions. The pH had limited impact but pepsin favoured flocculation and coalescence of the droplets, modulating the early stage of lipolysis but not its final extent.

Influence of minor components on lipid bioaccessibility and oxidation during in vitro digestion of soybean oil

“…This indicates the proportion of absorbable molecules (FA and MG) with respect to the sum of AG + FA. 28 As Table 3 reveals, both in DVO and in DRO L BA reached values near 65% after digestion; these are of a similar order to those observed previously in digested sunflower and flaxseed oils. 6,7…”

Lipid Oxidation in Oil‐in‐Water Emulsions: Involvement of the Interfacial Layer

“…Incubation temperature may range from typical food storage temperatures (2 to 4 °C) to accelerated lipid oxidation conditions (50 to 60 °C) or higher temperatures when cooking or frying are the targeted process. Recent studies also report lipid oxidation in emulsions incubated in simulated digestive conditions (Kenmogne‐Domguia and others , ). Even though some studies have been performed without any intentional addition of oxidation initiator, iron has been widely used to accelerate lipid oxidation in emulsions (Donnelly and others ; Mei and others , 1998b; Fomuso and others ; Haahr and Jacobsen ; Guzun‐Cojocaru and others ), even if other metals such as copper have been sometimes encountered (Fomuso and others ; Osborn‐Barnes and Akoh ; Branco and others ).…”

A method based on 1H NMR spectral data useful to evaluate the hydrolysis level in complex lipid mixtures

“…Chromatographic techniques have also been applied to quantify the different lipolytic products generated, such as High Performance Liquid Chromatography (HPLC), High Performance Thin Layer Chromatography (HPTLC) or Gas Chromatography (GC) followed by Mass Spectrometry (MS) (Armand et al, 1999;Capolino et al, 2011;Helbig et al, 2012;Hur, Joo, Lim, Decker, & McClements, 2011;Kenmogne-Domguia, Meynier, Viau, Llamas, & Genot, 2012;Sek, Porter, & Charman, 2001;Zhu et al, 2013). Nevertheless, these methodologies are timeconsuming, usually implying many preparation steps, including calibration with standard compounds, and also involving large amounts of polluting organic solvents.…”