In Vitro Assessment of the Bioaccessibility of Fatty Acids and Tocopherol from Soybean Oil Body Emulsions Stabilized with ι-Carrageenan

Abstract

The present investigation aimed to expand the knowledge of the in vitro bioaccessibility of fatty acids and tocopherol from natural soybean oil body emulsions stabilized with different concentrations of ι-carrageenan. Several physicochemical parameters including proteolysis of the interfacial layer, interfacial composition, and microstructure were evaluated with regard to their impact on the bioaccessibility of fatty acids and tocopherol. Results from simulated human digestion in vitro indicated that the bioaccessibility of total fatty acids and tocopherol decreased (62.7-8.3 and 59.7-19.4%, respectively) with the increasing concentration of ι-carrageenan. During the in vitro digestion procedure, ι-carrageenan affected physicochemical properties of the emulsions, thereby controlling the release of fatty acids and tocopherol. These results suggested that soybean oil body emulsions stabilized with ι-carrageenan could provide natural emulsions in foods that were digested at a relatively slow rate, the important physiological consequence of which might be increasing satiety.

The characterization of soybean oil body integral oleosin isoforms and the effects of alkaline pH on them

“…The oleosin isoforms are resolved by SDS-PAGE and Tricine-SDS-PAGE Generally, the oleosin isoforms of plant seed oil body have molecular weights (MWs) in a range of 16-24 kDa (Tzen, Lai, Chan, & Huang, 1990), and are always examined by SDS-PAGE (Chen & Ono, 2010;Herman, 1987;Kalinski et al, 1992;Schmidt & Herman, 2008;Wu et al, 2012). Schägger (2006) reported that Tricine-SDS-PAGE was the preferred electrophoretic system for the resolution of proteins smaller than 30 kDa.…”

“…Therefore, it was reasonable that soybean oil bodies (400 nm, Chen & Ono, 2010) contained more protein than the oil bodies above. It was reported that the protein content of soybean oil bodies was about 10-15% (dry basis) by using Kjeldahl method (Iwanaga et al, 2007;Wu et al, 2012), the larger value should result from the phospholipids, another important components of oil bodies (Huang, 1992). This was because phospholipids included some nitrogen-containing phospholipids: phosphatidylserines (PS), phosphatidyl cholines (PC), and phosphatidyl ethanolamines (PE).…”

“…As a result, researchers have tried to extract oil bodies from diverse plant seeds, including soybean, maize, rapeseed, sunflower and so on (Tzen, Cao, Laurent, Ratnayake, & Huang, 1993). And alkaline extraction buffers were well used in the research of food science (Chen & Ono, 2010;Iwanaga et al, 2007;Kapchie, Wei, Hauck, & Murphy, 2008;Karkani, Nenadis, Nikiforidis, & Kiosseoglou, 2013;Matsakidoua, Biliaderisb, & Kiosseogloua, 2013;Nikiforidis, Biliaderis, & Kiosseoglou, 2012;Nikiforidis, Kiosseoglouc, & Scholtena, 2013;Wu et al, 2012), which were beneficial for removing contaminated proteins.…”

“…By neutral pH extraction, lipoxygenase, b-conglycinin, c-conglycinin, b-amylase, Gly m Bd 30K, and some not well-known proteins are remained on oil body surface in addition to oil body integral proteins; by pH 8-10 extractions, lipoxygenase, b-conglycinin, c-conglycinin, b-amylase, and glycinin are almost removed from oil body surface; by pH 11 extraction, just oil body integral oleosins are remained on oil body surface (Chen & Ono, 2010;Wu et al, 2012). However, it is not clear whether oleosin could also be removed by the alkaline pH.…”

Macronutrients and Micronutrients of Soybean Oil Bodies Extracted at Different pH

“…One strategy of AEP is to de‐emulsify OBs to obtain free oil (Campbell and Glatz ), and the other is directly obtain OBs (Iwanaga and others ; Chen and Ono ; Kapchie and others ), which has great potentials to be used in food products in place of emulsified soybean oil (Iwanaga and others ), and also can be used to personal care products, pharmaceutical, and other applications requiring highly stable oil‐in‐water emulsions (Deckers and others ; Marcoux and others ). Therefore, many researchers tried to extract soybean OBs and focused on extraction yield (Kapchie and others ), dispersion stability (Iwanaga and others ), oxidative stability (Chen and others ), and in vitro digestibility (Wu and others ). Unfortunately, no researches have ever systematically examined the components of soybean OBs, which will limit the production and utilization of soybean OBs.…”