Artículo

El editor solo permite decargar el artículo en su versión post-print desde el repositorio. Por favor, si usted posee dicha versión, enviela a
Consulte el artículo en la página del editor
Consulte la política de Acceso Abierto del editor

Abstract:

In the present work, an in vitro model digestion was used to compare the behavior of emulsions stabilized by proteins or polysaccharide upon digestion and to analyze its relationship with the kinetics and extent of lipid digestion. Oil/water emulsions were prepared using different emulsifiers (β-lactoglobulin, soy protein isolate and hydroxypropylmethylcellulose (HPMC)). The emulsion digestion was carried out in two continuous stages at 37 °C: 1) under simulated gastric conditions (1 h) using pepsin and phosphatidylcholine (simulated gastric fluid: pH 2.5, NaCl, NaH2PO4, KCl and CaCl2) and 2) under simulated intestinal conditions (1 h) with bile salts, pancreatic lipase, trypsin and chymotrypsin (simulated intestinal fluid: pH 7.0, K2HPO4, NaCl and CaCl2). The changes in the particle size distributions, the interfacial area and their microstructures were analyzed as a function of the digestion time. The free fatty acid release during the simulated intestinal stage was also determined and an empirical model was fitted to estimate different kinetic parameters. Irrespective of the composition/structure of emulsions, the initial surface area was found to determine the initial rate of lipolysis. Soy protein was the protein that forms the most resistant emulsion to digestion, showing a degree of free fatty acid release similar to HPMC, which is a non digestible emulsifier. The results are discussed on the basis of the role of bile salts and its effect on oil/water interfaces. © 2015 Elsevier Ltd.

Registro:

Documento: Artículo
Título:Comparative behavior of protein or polysaccharide stabilized emulsion under in vitro gastrointestinal conditions
Autor:Bellesi, F.A.; Martinez, M.J.; Pizones Ruiz-Henestrosa, V.M.; Pilosof, A.M.R.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria (1428), Buenos Aires, Argentina
Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina
Palabras clave:Emulsion; Interfacial film; Lipid digestion
Año:2016
Volumen:52
Página de inicio:47
Página de fin:56
DOI: http://dx.doi.org/10.1016/j.foodhyd.2015.06.007
Título revista:Food Hydrocolloids
Título revista abreviado:Food Hydrocolloids
ISSN:0268005X
CODEN:FOHYE
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0268005X_v52_n_p47_Bellesi

Referencias:

  • Abrahamse, E., Minekus, M., van Aken, G.A., van de Heijning, B., Knol, J., Bartke, N., Development of the digestive system-experimental challenges and approaches of infant lipid digestion (2012) Food Digestion, 3 (1-3), pp. 63-77
  • Armand, M., Borel, P., Ythier, P., Dutot, G., Melin, C., Senft, M., Effects of droplet size, triacylglycerol composition, and calcium on the hydrolysis of complex emulsions by pancreatic lipase: an in vitro study (1992) The Journal of Nutritional Biochemistry, 3 (7), pp. 333-341
  • Armand, M., Pasquier, B., André, M., Borel, P., Senft, M., Peyrot, J., Digestion and absorption of 2 fat emulsions with different droplet sizes in the human digestive tract (1999) American Journal of Clinical Nutrition, 70 (6), pp. 1096-1106
  • Arzeni, C., Martínez, K., Zema, P., Arias, A., Pérez, O.E., Pilosof, A.M.R., Comparative study of high intensity ultrasound effects on food proteins functionality (2012) Journal of Food Engineering, 108 (3), pp. 463-472
  • Bauer, E., Jakob, S., Mosenthin, R., Principles of physiology of lipid digestion (2005) Journal of Animal Science, 18, pp. 282-295
  • Bellesi, F.A., Pizones Ruiz-Henestrosa, V.M., Pilosof, A.M.R., Behavior of protein interfacial films upon bile salts addition (2014) Food Hydrocolloids, 36, pp. 115-122
  • Bouyer, E., Mekhloufi, G., Le Potier, I., du Fou de Kerdaniel, T., Grossiord, J.-L., Rosillo, V., Stabilization mechanism of oil-in-water emulsions by β-lactoglobulin and gum arabic (2011) Journal of Colloid and Interface Science, 354, pp. 467-477
  • Camino, N.A., Pérez, O.E., Sanchez, C.C., Rodriguez Patino, J.M., Pilosof, A.M.R., Hydroxypropylmethylcellulose surface activity at equilibrium and adsorption dynamics at the air-water and oil-water interfaces (2009) Food Hydrocolloids, 23 (8), pp. 2359-2368
  • Camino, N.A., Pilosof, A.M.R., Hydroxypropylmethylcellulose at the oil-water interface. Part II. Submicron-emulsions as affected by pH (2011) Food Hydrocolloids, 25 (5), pp. 1051-1062
  • Camino, N.A., Sanchez, C.C., Rodríguez Patino, J.M., Pilosof, A.M.R., Hydroxypropylmethylcellulose-β-lactoglobulin mixtures at the oil-water interface. Bulk, interfacial and emulsification behavior as affected by pH (2012) Food Hydrocolloids, 27 (2), pp. 464-474
  • Canabady-Rochelle, L.S., Sanchez, C., Mellema, M., Banon, S., Study of calcium-soy protein interactions by isothermal titration calorimetry and pH cycle (2009) Journal of Agricultural and Food Chemistry, 57 (13), pp. 5939-5947
  • Carp, D.J., Bartholomai, G.B., Pilosof, A.M.R., A kinetic model to describe liquid drainage from soy protein foams over an extensive protein concentration range (1997) LWT - Food Science and Technology, 30 (3), pp. 253-258
  • Chowdhury, K., Banu, L.A., Khan, S., Latif, A., Studies on the fatty acid composition of edible oil (2007) Bangladesh Journal of Scientific and Industrial Research, 42 (3), pp. 311-316
  • Chu, B.-S., Gunning, P.A., Rich, G.T., Ridout, M.J., Faulks, R.M., Wickham, M.S.J., Adsorption of bile salts and pancreatic colipase and lipase onto digalactosyldiscylglycerol and dipalmitoylphosphatidylcholine monolayers (2010) Langmuir, 26 (12), pp. 9782-9793
  • Di Maio, S., Carrier, R.L., Gastrointestinal contents in fasted state and post-lipid ingestion: In vivo measurements and in vitro models for studying oral drug delivery (2011) Journal of Controlled Release, 151 (2), pp. 110-122
  • Ekmekcioglu, C., A physiological approach for preparing and conducting intestinal bioavailability studies using experimental systems (2002) Food Chemistry, 76 (2), pp. 225-230
  • Favé, G., Coste, T.C., Armand, M., Physicochemical properties of lipids: new strategies to manage fatty acid bioavailability (2004) Cell Mol Biol (Noisy-le-grand), 50 (7), pp. 815-831
  • Fillery-Travis, A.J., Foster, L.H., Robins, M.M., Stability of emulsions stabilised by two physiological surfactants: l-α-phosphatidylcholine and sodium taurocholate (1995) Biophysical Chemistry, 54 (3), pp. 253-260
  • Galazka, V.B., Dickinson, E., Ledward, D.A., Effect of high pressure on the emulsifying behaviour of β-lactoglobulin (1996) Food Hydrocolloids, 10 (2), pp. 213-219
  • Gallaher, D.D., Hassel, C.A., Lee, K.J., Gallaher, C.M., Viscosity and fermentability as attributes of dietary fiber responsible for the hypocholesterolemic effect in hamsters (1993) Journal of Nutrition, 123 (2), pp. 244-252
  • Gallier, S., Tate, H., Singh, H., In vitro gastric and intestinal digestion of a walnut oil body dispersion (2013) Journal of Agricultural and Food Chemistry, 61 (2), pp. 410-417
  • Gass, J., Vora, H., Hofmann, A.F., Gray, G.M., Khosla, C., Enhancement of dietary protein digestion by conjugated bile acids (2007) Gastroenterology, 133 (1), pp. 16-23
  • Golding, M., Wooster, T.J., The influence of emulsion structure and stability on lipid digestion (2010) Current Opinion in Colloid & Interface Science, 15 (1-2), pp. 90-101
  • Golding, M., Wooster, T.J., Day, L., Xu, M., Lundin, L., Keogh, J., Impact of gastric structuring on the lipolysis of emulsified lipids (2011) Soft Matter, 7 (7), pp. 3513-3523
  • Gu, Y.S., Decker, A.E., McClements, D.J., Production and characterization of oil-in-water emulsions containing droplets stabilized by multilayer membranes consisting of β-lactoglobulin, ι-carrageenan and gelatin (2005) Langmuir, 21 (13), pp. 5752-5760
  • Guzey, D., Kim, H.J., McClements, D.J., Factors influencing the production of o/w emulsions stabilized by β-lactoglobulin-pectin membranes (2004) Food Hydrocolloids, 18 (6), pp. 967-975
  • Helbig, A., Silletti, E., Timmerman, E., Hamer, R.J., Gruppen, H., In vitro study of intestinal lipolysis using pH-stat and gas chromatography (2012) Food Hydrocolloids, 28 (1), pp. 10-19
  • Huang, X., Kakuda, Y., Cui, W., Hydrocolloids in emulsions: particle size distribution and interfacial activity (2001) Food Hydrocolloids, 15 (4-6), pp. 533-542
  • Hur, S.J., Decker, E.A., McClements, D.J., Influence of initial emulsifier type on microstructural changes occurring in emulsified lipids during in vitro digestion (2009) Food Chemistry, 114 (1), pp. 253-262
  • Jiménez-Saiz, R., Ruiz-Henestrosa, V.M.P., López-Fandiño, R., Molina, E., In vitro digestibility and allergenicity of emulsified hen egg (2012) Food Research International, 48 (2), pp. 404-409
  • Jódar-Reyes, A.B., Torcello-Gómez, A., Wulff-Pérez, M., Gálvez-Ruiz, M.J., Martín-Rodríguez, A., Different stability regimes of oil-in-water emulsions in the presence of bile salts (2010) Food Research International, 43 (6), pp. 1634-1641
  • Kalantzi, L., Goumas, K., Kalioras, V., Abrahamsson, B., Dressman, J., Reppas, C., Characterization of the human upper gastrointestinal contents under conditions simulating Bioavailability/Bioequivalence studies (2006) Pharmaceutical Research, 23 (1), pp. 165-176
  • Kenmogne-Domguia, H.B., Meynier, A., Viau, M., Llamas, G., Genot, C., Gastric conditions control both the evolution of the organization of protein-stabilized emulsions and the kinetic of lipolysis during in vitro digestion (2012) Food and Function, 3 (12), pp. 1302-1309
  • Li, Y., Hu, M., McClements, D.J., Factors affecting lipase digestibility of emulsified lipids using an in vitro digestion model: proposal for a standardised pH-stat method (2011) Food Chemistry, 126 (2), pp. 498-505
  • Li, J., Lim, S.S., Lee, J.Y., Kim, J.K., Kang, S.W., Kim, J.L., Purple corn anthocyanins dampened high-glucose-induced mesangial fibrosis and inflammation: possible renoprotective role in diabetic nephropathy (2012) Journal of Nutritional Biochemistry, 23 (4), pp. 320-331
  • Li, Y., McClements, D.J., New mathematical model for interpreting pH-stat digestion Profiles: Impact of lipid droplet characteristics on in vitro digestibility (2010) Journal of Agricultural and Food Chemistry, 58, pp. 8085-8092
  • Li, Y., McClements, D.J., Controlling lipid digestion by encapsulation of protein-stabilized lipid droplets within alginate-chitosan complex coacervates (2011) Food Hydrocolloids, 25 (5), pp. 1025-1033
  • Lindahl, A., Ungell, A.-L., Knutson, L., Lennernäs, H., Characterization of fluids from the stomach and proximal Jejunum in men and women (1997) Pharmaceutical Research, 14 (4), pp. 497-502
  • Li, J., Ye, A., Lee, S.J., Singh, H., Influence of gastric digestive reaction on subsequent in vitro intestinal digestion of sodium caseinate-stabilized emulsions (2012) Food & Function, 3 (3), pp. 320-326
  • Lowe, M.E., Pancreatic triglyceride lipase and colipase: insights into dietary fat digestion (1994) Gastroenterology, 107 (5), pp. 1524-1536
  • Mackie, A., Macierzanka, A., Colloidal aspects of protein digestion (2010) Current Opinion in Colloid & Interface Science, 15 (1-2), pp. 102-108
  • Malaki Nik, A., Wright, A.J., Corredig, M., Surface adsorption alters the susceptibility of whey proteins to pepsin-digestion (2010) Journal of Colloid and Interface Science, 344 (2), pp. 372-381
  • Malaki Nik, A., Wright, A.J., Corredig, M., Impact of interfacial composition on emulsion digestion and rate of lipid hydrolysis using different in vitro digestion models (2011) Colloids and Surfaces B: Biointerfaces, 83 (2), pp. 321-330
  • Maldonado-Valderrama, J., Miller, R., Fainerman, V.B., Wilde, P.J., Morris, V.J., Effect of gastric conditions on β-lactoglobulin interfacial Networks: Influence of the oil phase on protein structure (2010) Langmuir, 26 (20), pp. 15901-15908
  • Maldonado-Valderrama, J., Wilde, P., Macierzanka, A., Mackie, A., The role of bile salts in digestion (2011) Advances in Colloid and Interface Science, 165 (1), pp. 36-46
  • Maldonado-Valderrama, J., Wilde, P.J., Mulholland, F., Morris, V.J., Protein unfolding at fluid interfaces and its effect on proteolysis in the stomach (2012) Soft Matter, 8, pp. 4402-4414
  • Maldonado-Valderrama, J., Woodward, N.C., Gunning, A.P., Ridout, M.J., Husband, F.A., Mackie, A.R., Interfacial characterization of β-lactoglobulin networks: displacement by Bile Salta (2008) Langmuir, 24, pp. 6759-6767
  • Marciani, J., Faulks, R., Wickham, M.S.J., Bush, D., Pick, B., Wright, J., Effect of intragastric acid stability of fat emulsions on gastric emptying, plasma lipid profile and postprandial satiety (2009) British Journal of Nutrition, 101, pp. 919-928
  • Marciani, L., Wickham, M., Singh, G., Bush, D., Pick, B., Cox, E., Enhancement of intragastric acid stability of a fat emulsion meal delays gastric emptying and increases cholecystokinin release and gallbladder contraction (2007) American Journal of Physiology Gastrointestinal and Liver Physiology, 292 (6), p. 1
  • Martigne, M., Julien, R., Sarda, L., Studies on the effect of bile and lipolysis products on pancreatic lipase and colipase activity in vitro (1987) Reproduction Nutrition Development, 27, pp. 1005-1012
  • Ma, W., Tang, C., Lai, L., Specificity of trypsin and chymotrypsin: loop-motion-controlled dynamic correlation as a determinant (2005) Biophysical Journal, 89 (2), pp. 1183-1193
  • McClements, D.J., (2004) Food emulsions: Principles, practice and techniques
  • McClements, D., Decker, E., Park, Y., Weiss, J., Designing food structure to control stability, digestion, release and absorption of lipophilic food components (2008) Food Biophysics, 3 (2), pp. 219-228
  • McClements, D.J., Li, Y., Review of in vitro digestion models for rapid screening of emulsion-based (2010) Food & Function, 1, pp. 32-59
  • Miller, D.D., Schricker, B.R., Rasmussen, R.R., Van Campen, D., An in vitro method for estimation of iron availability from meals (1981) The American Journal of Clinical Nutrition, 34, pp. 2248-2256
  • Mudgil, D., Barak, S., Composition, properties and health benefits of indigestible carbohydrate polymers as dietary fiber: a review (2013) International Journal of Biological Macromolecules, 61, pp. 1-6
  • Mun, S., Decker, E.A., McClements, D.J., Influence of emulsifier type on in vitro digestibility of lipid droplets by pancreatic lipase (2007) Food Research International, 40 (6), pp. 770-781
  • Mun, S., Decker, E.A., Park, Y., Weiss, J., McClements, D.J., Influence of interfacial composition on in vitro digestibility of emulsified lipids: potential mechanism for Chitosan's ability to inhibit fat digestion (2006) Food Biophysics, 1 (1), pp. 21-29
  • Pilosof, A.M.R., Boquet, R., Bartholomai, G.B., Kinetics of water uptake by food powders (1985) Journal of Food Science, 50 (1), pp. 278-279
  • Qian, C., McClements, D.J., Formation of nanoemulsions stabilized by model food-grade emulsifiers using high-pressure homogenization: factors affecting particle size (2011) Food Hydrocolloids, 25 (5), pp. 1000-1008
  • Reis, P., Holmberg, K., Watzke, H., Leser, M.E., Miller, R., Lipases at interfaces: a review (2009) Advances in Colloid and Interface Science, pp. 237-250
  • Reis, P., Miller, R., Leser, M., Watzke, H., Fainerman, V.B., Holmberg, K., Adsorption of polar lipids at the water-oil interface (2008) Langmuir, 24 (11), pp. 5781-5786
  • Rosa, P.M., Antoniassi, R., Freitas, S.C., Bizzo, H.R., Zanotto, D.L., Oliveira, M.F., Chemical composittion of brazilian sunflower varieties (2009) HELIA, 32 (50), pp. 145-156
  • Salvia-Trujillo, L., Qian, C., Martín-Belloso, O., McClements, D.J., Influence of particle size on lipid digestion and β-carotene bioaccessibility in emulsions and nanoemulsions (2013) Food Chemistry, 141 (2), pp. 1472-1480
  • Sandra, S., Decker, E., McClements, D., Effect of interfacial protein cross-linking on the in vitro digestibility of emulsified corn oil by pancreatic lipase (2008) Journal of Agricultural and Food Chemistry, 56, pp. 7488-7494
  • Sarkar, A., Goh, K.K.T., Singh, R.P., Singh, H., Behaviour of an oil-in-water emulsion stabilized by β-lactoglobulin in an in vitro gastric model (2009) Food Hydrocolloids, 23 (6), pp. 1563-1569
  • Sarkar, A., Horne, D.S., Singh, H., Interactions of milk protein-stabilized oil-in-water emulsions with bile salts in a simulated upper intestinal model (2010) Food Hydrocolloids, 24, pp. 142-151
  • Sarkar, A., Horne, D.S., Singh, H., Pancreatin-induced coalescence of oil-in-water emulsions in an in vitro duodenal model (2010) International Dairy Journal, 20 (9), pp. 589-597
  • Singh, H., Sarkar, A., Behaviour of protein-stabilised emulsions under various physiological conditions (2011) Advances in Colloid and Interface Science, 165 (1), pp. 47-57
  • Singh, H., Ye, A., Structural and biochemical factors affecting the digestion of protein-stabilized emulsions (2013) Current Opinion in Colloid & Interface Science, 18 (4), pp. 360-370
  • Singh, H., Ye, A., Horne, D., Structuring food emulsions in the gastrointestinal tract to modify lipid digestion (2009) Progress in Lipid Research, 48 (2), pp. 92-100
  • Slavin, J., Impact of the proposed definition of dietary fiber on nutrient databases (2003) Journal of Food Composition and Analysis, 16 (3), pp. 287-291
  • Slavin, J.L., Dietary fiber and body weight (2005) Nutrition, 21 (3), pp. 411-418
  • Tikekar, R.V., Pan, Y., Nitin, N., Fate of curcumin encapsulated in silica nanoparticle stabilized pickering emulsion during storage and simulated digestion (2013) Food Research International, 51 (1), pp. 370-377
  • Torcello-Gómez, A., Foster, T.J., Interactions between cellulose ethers and a bile salt in the control of lipid digestion of lipid-based systems (2014) Carbohydrate Polymers, 113, pp. 53-61
  • Torcello-Gómez, A., Maldonado-Valderrama, J., de Vicente, J., Cabrerizo-Víchez, M.A., Gálvez-Ruiz, M.J., Martín-Rodríguez, A., Investigating the effect of surfactants on lipase interfacial behaviour in the presence of bile salts (2011) Food Hydrocolloids, 25 (4), pp. 809-816
  • Torcello-Gómez, A., Maldonado-Valderrama, J., Jódar-Reyes, A.B., Cabrerizo-Vílchez, M.A., Martín-Rodríguez, A., Pluronic-covered oil-water interfaces under simulated duodenal conditions (2014) Food Hydrocolloids, 34, pp. 54-61
  • Torcello-Gomez, A., Maldonado-Valderrama, J., Martin-Rodriguez, A., McClements, D.J., Physicochemical properties and digestibility of emulsified lipids in simulated intestinal fluids: influence of interfacial characteristics (2011) Soft Matter, 7 (13), pp. 6167-6177
  • Troncoso, E., Aguilera, J.M., McClements, D.J., Fabrication, characterization and lipase digestibility of food-grade nanoemulsions (2012) Food Hydrocolloids, 27 (2), pp. 355-363
  • Wan, Z.-L., Wang, L.-Y., Wang, J.-M., Zhou, Q., Yuan, Y., Yang, X.-Q., Synergistic interfacial properties of soy protein-stevioside mixtures: relationship to emulsion stability (2014) Food Hydrocolloids, 39, pp. 127-135
  • Wooster, T.J., Day, L., Xu, M., Golding, M., Oiseth, S., Keogh, J., Impact of different biopolymer networks on the digestion of gastric structured emulsions (2014) Food Hydrocolloids, 36, pp. 102-114
  • Ye, A., Cui, J., Singh, H., Effect of the fat globule membrane on in vitro digestion of milk fat globules with pancreatic lipase (2010) International Dairy Journal, 20 (12), pp. 822-829
  • Ye, A., Cui, J., Zhu, X., Singh, H., Effect of calcium on the kinetics of free fatty acid release during in vitro lipid digestion in model emulsions (2013) Food Chemistry, 139 (1-4), pp. 681-688
  • Yuan, Y.J., Velev, O.D., Chen, K., Campbell, B.E., Kaler, E.W., Lenhoff, A.M., Effect of pH and Ca2+-induced associations of soybean proteins (2002) Journal of Agricultural and Food Chemistry, 50 (17), pp. 4953-4958
  • Zhu, X., Ye, A., Verrier, T., Singh, H., Free fatty acid profiles of emulsified lipids during in vitro digestion with pancreatic lipase (2013) Food Chemistry, 139 (1-4), pp. 398-404

Citas:

---------- APA ----------
Bellesi, F.A., Martinez, M.J., Pizones Ruiz-Henestrosa, V.M. & Pilosof, A.M.R. (2016) . Comparative behavior of protein or polysaccharide stabilized emulsion under in vitro gastrointestinal conditions. Food Hydrocolloids, 52, 47-56.
http://dx.doi.org/10.1016/j.foodhyd.2015.06.007
---------- CHICAGO ----------
Bellesi, F.A., Martinez, M.J., Pizones Ruiz-Henestrosa, V.M., Pilosof, A.M.R. "Comparative behavior of protein or polysaccharide stabilized emulsion under in vitro gastrointestinal conditions" . Food Hydrocolloids 52 (2016) : 47-56.
http://dx.doi.org/10.1016/j.foodhyd.2015.06.007
---------- MLA ----------
Bellesi, F.A., Martinez, M.J., Pizones Ruiz-Henestrosa, V.M., Pilosof, A.M.R. "Comparative behavior of protein or polysaccharide stabilized emulsion under in vitro gastrointestinal conditions" . Food Hydrocolloids, vol. 52, 2016, pp. 47-56.
http://dx.doi.org/10.1016/j.foodhyd.2015.06.007
---------- VANCOUVER ----------
Bellesi, F.A., Martinez, M.J., Pizones Ruiz-Henestrosa, V.M., Pilosof, A.M.R. Comparative behavior of protein or polysaccharide stabilized emulsion under in vitro gastrointestinal conditions. Food Hydrocolloids. 2016;52:47-56.
http://dx.doi.org/10.1016/j.foodhyd.2015.06.007