The impact of meal composition on the release of fatty acids from salmon during in vitro gastrointestinal digestion

Abstract

We hypothesize that the rate of release of lipids from salmon muscle during in vitro digestion is altered by additional meal components. In vitro digestion of salmon was performed using a mixture of porcine gastrointestinal enzymes and bile salts. Broccoli and barley were also added to the digestion simulating a meal. The extent of lipolysis was determined by measuring the release of fatty acids (FAs) during sampling at the simulated gastric phase endpoint (60 minutes) and 20, 40, 60, 80, 110 and 140 minutes simulated small intestinal phase, using solid phase extraction and GC-FID. Adding barley resulted in a lower overall release of FA from salmon, whereas broccoli caused an initial delay followed by increased release from 80-140 min when lipid digestion of salmon alone plateaued. The impact of broccoli and barley on the release of peptides and digesta viscosity were also measured. The effect of different components in the meal shown by this in vitro study suggests that it would be possible to make dietary changes affecting the lipolysis, further triggering specific responses in the gastrointestinal tract. However, these observations need to be validated in vivo, and the mechanisms need to be further examined.

Antioxidant Potential of the Sweet Whey-Based Beverage Colada after the Digestive Process and Relationships with the Lipid and Protein Fractions

“…Moreover, the food matrix also may impact on the release of FA during in vitro intestinal digestion. In this line, it has been shown that adding barley to a meal increases the release of long-chain PUFA and their percentage contribution to the total FA in the digest [ 60 ]. Therefore, the ingredients added to the whey beverage Colada , such as barley and Maracuyá polyphenols, could have contributed to increase the PUFA proportions in the BF after the in vitro digestion.…”

Effect of broccoli phytochemical extract on release of fatty acids from salmon muscle and salmon oil during in vitro digestion

“…The present study was based on a previous experiment where broccoli and SM were digested together, as in a meal, using a semi-dynamic in vitro digestion model. 1 The former experiment showed that broccoli inhibited the release of FA from SM during the rst 40 minutes of in vitro digestion, followed by a stimulation of the lipolytic activity. The following increase in lipolysis was suggested to be due to methodological issues related to performing in vitro lipolysis in a closed system, 1 whereas the initial inhibitory effect of broccoli was suggested to be due to lipase inhibition by polyphenols.…”

“…41 Our previous study showed that broccoli easily dispersed lipid droplets during digestion of SM. 1 The emulsi-cation properties may be partly due to the action of proteins and peptides that are well known to absorb to the oil-water interface. This hypothesis is only partly supported by data from the present study, showing a somewhat higher, although not signicant, increase in the release of FA from SM compared to SO.…”

“…In a recent study, the release of FA from salmon muscle (SM) during duodenal in vitro digestion was affected by the presence of heat-treated broccoli, showing an initial delay of lipolysis followed by increased release of FA aer 80 min digestion. 1 Consequently, the aim of the present study was to investigate whether the observed effect could be attributed to the polyphenols present in the broccoli. For this study a methanolwater broccoli extract (Br-ex), rich in polyphenols, was added to salmon oil (SO) and cooked SM and the release of FA during duodenal digestion was recorded.…”

“…During digestion food constituents interact and their bioaccessibility and bioactivity may be inuenced by the food matrix. 1 It is therefore important to gain more knowledge not only about the overall quality of the diet, but also interactions between meal components that best promote health. Phytochemicals in vegetables have been associated with anti-obesity properties, partly by inhibiting the pancreatic lipase.…”