Interactions of bile salts with a dietary fibre, methylcellulose, and impact on lipolysis

Pabois, Olivia; Antoine-Michard, Amandine; Zhao, Xi; Omar, Jasmin; Ahmed, Faizah; Alexis, Florian; Harvey, Richard D.; Grillo, Isabelle; Grundy, Myriam M.-L.; Bajka, Balázs; Wilde, Peter J.; Dreiss, Cécile A.

doi:10.1016/j.carbpol.2019.115741

Cited by 10 publications

(8 citation statements)

References 58 publications

(75 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…( B ) Statistical significance was calculated by using the t-sample t-test. The magnitude of the %FFA is in line with results from other researchers who also digested sunflower oil/WPI, or other protein emulsions, with similar emulsion sizes [ 64 , 65 , 67 ]. p < 0.0001 indicates that the values are statistically significant.…”

Section: Figuresupporting

confidence: 89%

“…(B) Statistical significance was calculated by using the t-sample t-Figure 8. (A) FFA released over time from WPI-stabilized emulsion in respect to two different forms of BS: NaTC and NaDC at 10mM under physiological conditions at 310.15 K. Experimental results of CMC of NaTC and NaDC at 310.15 K with errors are also shown.The CMC of NaTC and NaDC have been shown to be statistically significant, p < 0.0001, and are comparable to previously determined values (5-20% of FFA after 60 min for NaTC and NaTDC at 10 mM and 50 mM, methylcellulose stabilized emulsion[64], 10-13% of FFA after 60 min for mix BS at 9.7 mM, WPI-stabilized emulsion [65], 6.5-15% of FFA after 60 min. for mix BS at 10 mM[66].…”

supporting

confidence: 87%

“…Interestingly, as shown in Figure 7 , the interface activity of the unconjugated BS is higher than the conjugated, which therefore indicates that lipolysis is dominated by other factors. BS have previously been shown to have different ability to adsorb at the oil–water interface [ 64 , 71 ], and thus to reduce the interfacial tension of the droplet. Micellar state affects the BS adsorption [ 72 ].…”

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

Importance of Conjugation of the Bile Salt on the Mechanism of Lipolysis

Łozińska

Jungnickel

2021

Molecules

View full text Add to dashboard Cite

We aim to advance the discussion on the significance of the conjugation of bile salts (BS) in our organism. We hypothesize that conjugation influences the rate of lipolysis. Since the rate of lipolysis is a compound parameter, we compare the effect of conjugation on four surface parameters, which contribute to the rate. Since deconjugation is due to gut microbiota, we hypothesize that microbiota may affect the rate of lipolysis. A meta-analysis of literature data of critical micelle concentration, β, aggregation number, and molar solubilization ratio has been performed for the first time. In addition, critical micelle concentration (CMC), interfacial tension, and lipolysis rate measurements were performed. It was found that the unconjugated BS in mixed micelles increases the antagonism between the BS, therefore, increasing the CMC. This correlated with the effect of unconjugated BS on the solubilization capacity of mixed micelles. The collected literature information indicates that the role of the BS and its conjugation in our organism is a key factor influencing the functioning of our organism, where too high levels of unconjugated BS may lead to malabsorption of fat-soluble nutrients. The experimental lipolysis results irrevocably showed that conjugation is a significant factor influencing the rate.

show abstract

Section: Figuresupporting

confidence: 89%

supporting

confidence: 87%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Importance of Conjugation of the Bile Salt on the Mechanism of Lipolysis

Łozińska

Jungnickel

2021

Molecules

View full text Add to dashboard Cite

show abstract

“…Sequestration (also referred to as binding) is another mechanism that can lead to decreased bioaccessibility of nutrients. Sequestration can occur at different length scales: interaction with solubilized polysaccharides (e.g., β-glucan and arabinoxylan) and entrapment of digestive agents or substrates into particulates or porous network [81][82][83][84]. At the molecular level, the structural and physicochemical features of the polysaccharides, particularly their charge, hydrophobicity and hydrophilicity, affect their ability to interact with other compounds.…”

Section: Sequestrationmentioning

confidence: 99%

Plant Cell Walls: Impact on Nutrient Bioaccessibility and Digestibility

Holland

Ryden

Edwards

et al. 2020

Foods

Self Cite

105

View full text Add to dashboard Cite

Cell walls are important structural components of plants, affecting both the bioaccessibility and subsequent digestibility of the nutrients that plant-based foods contain. These supramolecular structures are composed of complex heterogeneous networks primarily consisting of cellulose, and hemicellulosic and pectic polysaccharides. The composition and organization of these different polysaccharides vary depending on the type of plant tissue, imparting them with specific physicochemical properties. These properties dictate how the cell walls behave in the human gastrointestinal tract, and how amenable they are to digestion, thereby modulating nutrient release from the plant tissue. This short narrative review presents an overview of our current knowledge on cell walls and how they impact nutrient bioaccessibility and digestibility. Some of the most relevant methods currently used to characterize the food matrix and the cell walls are also described.

show abstract

“…3 In contrast, plant-based products, as well as edible mushrooms, being rich in fibre and low in saturated fat, [4][5][6] could help in the prevention of coronary heart disease and stroke by reducing blood lipid levels. 7,8 There is now accumulating evidence that MYC-based products can elicit similar beneficial effects on blood lipids. For instance, a study by Turnbull et al 9 reported improvements in blood lipid profiles (e.g., lower total cholesterol and low-density lipoprotein cholesterol (LDL) and higher high-density lipoprotein cholesterol (HDL) levels) in participants with slightly raised cholesterol levels following a MYC enriched-diet (three weeks) when compared to a meat-based diet (type not disclosed).…”

Section: Introductionmentioning

confidence: 99%