Structuring food emulsions in the gastrointestinal tract to modify lipid digestion

Singh, Harjinder; Ye, Aiqian; Horne, David S.

doi:10.1016/j.plipres.2008.12.001

Cited by 546 publications

(378 citation statements)

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“…It is known that proteins may have emulsifying capacities (Singh et al, 2009). Therefore it is needed 195 to quantify the amount of proteins in our pectin samples to ensure that results might be explained by 196 9 either the present of the proteins or by the pectin itself.…”

Section: Protein Content Of Citrus Pectin With Different Dm 194mentioning

confidence: 99%

The effect of pectin on in vitro β-carotene bioaccessibility and lipid digestion in low fat emulsions

et al. 2015

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11Soluble fibers, like pectin, are known to influence the physicochemical processes during the digestion 12 of dietary fat and may therefore affect the absorption of lipophilic micronutrients such as 13 carotenoids. The objective of the current work was to investigate whether the pectin concentration 14 and degree of methyl-esterification (DM) influence the bioaccessibility of carotenoids loaded in the 15 oil phase of oil-in-water emulsions. The in vitro β-carotene bioaccessibility was determined for 16 different oil-in-water emulsions in which 1 or 2% citrus pectin with a DM of 99%, 66% and 14% was 17 present. Results show that pectin concentration and DM influence the initial emulsion properties. 18The most stable emulsions with the smallest oil droplets (D(v,0.9) of 15-16 µm) were obtained when 19 medium or high methyl-esterified pectin was present in a 2% concentration while gel-like pectin 20 structures (D(v,0.9) of 114 µm), entrapping oil droplets, were observed in case low methyl-esterified 21 pectin was present in the aqueous emulsion phase. During in vitro stomach digestion, these gel-like 22 structures, entrapping β-carotene loaded oil droplets, significantly enlarged (D(v,0.9) of 738 µm), 23 2 whereas the emulsion structure could be preserved when medium or high methyl-esterified pectin 24 was present. Initial emulsion viscosity differences, due to pectin concentration and especially due to 25 pectin DM, largely disappeared during in vitro digestion, but were still significant after the stomach 26 digestion phase. The observed differences in emulsion structure before and during in vitro digestion 27 only resulted in a significant difference between emulsions containing low methyl-esterified pectin 28 (β-carotene bioaccessibility of 33-37%) and medium/high methyl-esterified pectin (β-carotene 29 bioaccessibility of 56-62%). 30

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Section: Protein Content Of Citrus Pectin With Different Dm 194mentioning

confidence: 99%

The effect of pectin on in vitro β-carotene bioaccessibility and lipid digestion in low fat emulsions

et al. 2015

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“…À ce jour, plusieurs études ont suivi les paramètres susceptibles de moduler l'absorption intestinale et le métabolisme des lipides, avec un intérêt plus prononcé pour les AGPI-LC v3. La biodisponibilité de l'ALA est conditionnée par des facteurs physicochimiques, métaboliques et physiologiques (Embleton et Pouton, 1997 ;Armand et al, 1999 ;Singh et al, 2009). Les facteurs moléculaires et supramoléculaires sont un point essentiel à prendre en considération dans les études de biodisponibilité, notamment parce qu'ils impactent la première étape qui conditionne la phase d'absorption, à savoir la lipolyse des éléments lipidiques sous forme d'hydrolysats de lipides ainsi que leur solubilisation micellaire (Michalski et al, 2013).…”

Section: Introductionunclassified

Matrice lipidique et biodisponibilité de l’acide alpha-linolénique

Couëdelo

Termon

Vaysse

2017

OCL

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Résumé -Les acides gras poly-insaturés (AGPI) de la série oméga-3 (v3) ont un rôle important dans la prévention de certaines pathologies. En plus d'être nécessaires dans des conditions physiologiques particulières (développement pré-et post-natal, croissance) (Riediger et al., 2009. J Am Diet Assoc 109 : 668-679), ils sont associés à des effets santé en termes de prévention, notamment au niveau de pathologies cardiovasculaires, inflammatoires, certains cancers et certaines maladies neuro-dégénératives (De Lorgeril et al., 1994. Lancet 343 : 1454-1459Simopoulos, 2008. Exp Biol Med (Maywood, NJ) 233 : 674-688). Cependant, les dernières études épidémiologiques montrent que les apports en AGPI v3, et notamment en acide alpha-linolénique (ALA), précurseur métabolique des AGPI à longue chaîne v3, sont deux fois inférieurs aux recommandations de l'Agence national de sécurité sanitaire, de l'alimentation, de l'environnement et du travail (ANSES, 2011). Outre la nécessité d'augmenter l'apport en ALA, il est désormais nécessaire de prendre en considération les facteurs qui améliorent sa biodisponibilité. Dans ce contexte, nous avons testé plusieurs paramètres susceptibles de moduler le devenir métabolique de l'ALA. Nos recherches ont mis en évidence que plusieurs paramètres physiques et chimiques, tels que l'émulsification d'une huile linolénique avec de la lécithine de soja, la position de l'ALA sur le squelette glycérique du triglycéride alimentaire mais aussi la composition de la matrice permettraient de moduler la biodisponibilité et le devenir métabolique de l'ALA dans l'organisme.Mots clés : alpha-linolénique / biodisponibilité / émulsion / structure glycéridique / matrice lipidique Abstract -Lipid matrix and bioavailability of alpha-linolenic acid. Polyunsaturated fatty acids (PUFA) of omega-3 series (v3) have an important role in preventing certain diseases. Besides being necessary in specific physiological conditions (pre-and post-natal development, growth) (Riedigeret al., 2009. J Am Diet Assoc 109: 668-679.), they are associated with health effects in terms of prevention, especially for cardiovascular disease, inflammation, some cancers and neurodegenerative diseases (De Lorgeril et al., 1994. Lancet 343: 1454-1459Simopoulos, 2008. Exp Biol Med (Maywood, NJ) 233: 674-688). However, recent epidemiological studies show that the PUFA v3 intake, including alpha-linolenic acid (ALA), the metabolic precursor of long chain PUFA v3, are three times lower than the French recommendations (ANSES, 2011). Besides the need to increase the ALA intake, it is now necessary to take into account the factors that improve its bioavailability. In this context, we tested several parameters that modulate the metabolic fate of ALA. Our research has demonstrated that several physical and chemical parameters, such as the emulsification of linolenic oil with soybean lecithin, the position of ALA on the glycerol backbone of the triglyceride but also the composition of the lipid matrix would modulate the bioavailability and the metabolic f...

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“…These results suggest an increase in the particle size in the intestinal phase, when the composition of the interfacial layer around the emulsified droplets has more hydrophilic moiety of the surfactant molecule, which could affect the bioavailability and stability of encapsulated carotenoids. Singh et al (2009) reported that the concentration and the physicochemical properties of the emulsion-water interface determined the extent of the enzyme binding on the emulsion surface and consequent lipolysis. An increase in particle size in the mouth phase has been previously attributed to depletion and/or bridging flocculation caused by droplet interactions with mucin (Sarkar et al, 2009).…”

Section: Resultsmentioning

confidence: 99%

“…An increase in particle size in the mouth phase has been previously attributed to depletion and/or bridging flocculation caused by droplet interactions with mucin (Sarkar et al, 2009). When mucin simultaneously binds to the surfaces of two or more droplets bridging flocculation occurs (Salvia-Trujillo et al, 2013;Singh et al, 2009). On the other hand, depletion flocculation occurs by the presence of sufficiently high levels of nonadsorbed polymer (mucin) molecules in aqueous phase surrounding the droplets (Silletti et al, 2007).…”

Section: Resultsmentioning

confidence: 99%

Development of Paprika Oleoresin Dispersions for Improving the Bioaccessibility of Carotenoids

Pascual-Mathey¹

2018

Rev. Mex. Ing. Quim.

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Red pepper (Capsicum annuum L.) oleoresin contain a diversity of carotenoids, which has been associated with lower risk for different chronic diseases like various types of cancer, cardiovascular disease and age-related macular degeneration. However, they are very sensitive to pro-oxidant conditions, heat and light. Previous attempts have been made to improve bioavailability and stability of carotenoids, of which emulsions have proven to be a feasible method. Conventional (CE) and nano (NE) emulsions loaded with paprika oleoresin carotenoids (POC; 1% wt/wt) were fabricated using surfactants blend (Tween 40 and Span 20) with a hydrophilic-lipophilic balance (HLB), ranging from 12 to 15.6, and surfactant: POC ratio of 1:1 (wt/wt). POC bioaccessibility was studied using an in vitro model to simulate oral, gastric and small intestine phases of the gastrointestinal tract (GIT). In general, higher HLB values produced CE's and NE's with smaller particle size and negative value of zeta potential. The smaller the droplet size, the higher was POC bioaccessibility. NE prepared with a HLB of 15.6 had a particle size of 38.93 nm and a bioaccessibility of 74%. Bioaccessibility of unemulsified POC was practically nil. Conventional and nanoemulsions protected paprika oleoresin carotenoids deterioration during simulated gastrointestinal tract.Keywords: nanoemulsions, paprika oleoresin, gastrointestinal tract, bioaccessibility. ResumenLa oleorresina de paprika (Capsicum annuum L.) contiene una diversidad de carotenoides que se han relacionado con la disminución de enfermedades crónico degenerativas, cáncer, enfermedades cardiovasculares y degeneración macular. Los carotenoides son muy sensibles a condiciones pro-oxidantes, calor y luz, por lo que algunas investigaciones se han enfocado en mejorar su biodisponibilidad y estabilidad, de las cuales las emulsiones han demostrado ser un buen método. En este trabajo, se realizaron emulsiones convencionales (CE) y nanoemulsiones (NE) de carotenoides de oleorresina de paprika (POC, 1% p/p) utilizando surfactantes (Tween 40 y Span 20) con un balance hidrófilo-lipófilo (HLB) de 12 y 15.6, a una relación surfactante: POC de 1:1 (p/p). La bioaccesibilidad se estudió utilizando un modelo gastrointestinal (GIT) para simular las fases oral, estómago e intestino delgado. Los valores más altos de HLB produjeron CE y NE con menores tamaños de partícula y potencial zeta negativo. A menor tamaño de gota, mayor fue la bioaccesibilidad, mientras que para POC no emulsificada fue prácticamente nula. La NE con HLB de 15.6 mostró un tamaño de partícula de 38.93 nm y bioaccesibilidad del 74%. Las NE y CE protegieron los carotenoides de la oleorresina de paprika al pasar el GIT simulado.

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Structuring food emulsions in the gastrointestinal tract to modify lipid digestion

Cited by 546 publications

References 50 publications

The effect of pectin on in vitro β-carotene bioaccessibility and lipid digestion in low fat emulsions

The effect of pectin on in vitro β-carotene bioaccessibility and lipid digestion in low fat emulsions

Matrice lipidique et biodisponibilité de l’acide alpha-linolénique

Development of Paprika Oleoresin Dispersions for Improving the Bioaccessibility of Carotenoids

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