Use of Silica Based Materials as Modulators of the Lipase Catalyzed Hydrolysis of Fats under Simulated Duodenal Conditions

Abstract

The effect of silica materials and their functionalization in the lipase catalyzed fat hydrolysis has been scarcely studied. Fifteen silica materials were prepared and their effect on the fat hydrolysis was measured, under simulated duodenal conditions, using the pH-stat method. The materials are composed of the combination of three supports (Stöber massive silica nanoparticles, Stöber mesoporous nanoparticles and UVM-7) and four surface functionalizations (methyl, trimethyl, propyl and octyl). In addition, the non-functionalized materials were tested. The functional groups were selected to offer a hydrophobic character to the material improving the interaction with the fat globules and the lipase. The materials are able to modulate the lipase activity and their effect depending on the support topology and the organic covering, being able to increase or reduce the fat hydrolysis. Depending of the material, relative fat hydrolysis rates of 75 to 140% in comparison with absence of the material were obtained. The results were analyzed by Partial Least Square Regression and suggest that the alkyl modified mesopores are able to improve the fat hydrolysis, by contrast the non-porous nanoparticles and the textural pores tend to induce inhibition. The effects are more pronounced for materials containing long alkyl chains and/or in absence of taurodeoxycholate.

Mesoporous silica particles and macrocyclic ligands as modulators of polyphenol oxidase activity in food systems

“…Regarding the textural porosity, the most influential parameter for the PPO inhibition, the textural pore volume and the textural pore diameter were 1.6 cm 3 g -1 and 40 nm respectively. This data is in agreement with the ones found for a non-magnetized UVM-7 [106][107][108] .…”

“…Over the last few years, ultrasonic technology has become to be a potentially beneficial food processing technique to destroy microorganisms and inactivate enzymes generally found in fruit and vegetable juices. The ultrasound application on food can offer a promising conservation approach without side effects on the food quality, nutritional quality, sensory properties, and visual attributes 108 . When applying high-power ultrasound at low frequencies (20-100 kHz) to a fruit juice, the ultrasound is propagated by the aqueous phase and an effect called cavitation occurs (formation and collapse of bubbles).…”