Enzymatic and chemical conversions taking place during in vitro gastric lipid digestion: The effect of emulsion droplet size behavior
| Autor: | C. Andreoletti, Marc Hendrickx, M.R. Infantes-Garcia, S.H.E. Verkempinck, Tara Grauwet, J.M. Guevara-Zambrano |
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| Rok vydání: | 2020 |
| Předmět: |
Lipolysis
01 natural sciences High-performance liquid chromatography Analytical Chemistry Hydrolysis chemistry.chemical_compound 0404 agricultural biotechnology Animals Gastric lipase Triolein Particle Size Chromatography Chemistry 010401 analytical chemistry Stomach 04 agricultural and veterinary sciences General Medicine Lipase Lipid Metabolism 040401 food science Lipids 0104 chemical sciences Emulsion Digestion Emulsions Rabbits Isomerization Lipid digestion Food Science |
| Popis: | This investigation reports the effect of droplet size behavior on the overall lipolysis profile and molecular lipolysis mechanisms under in vitro gastric conditions. O/W emulsions (5% triolein, 1% sodium taurodeoxycholate) with different initial droplet sizes (fine: 0.58 μm; medium: 1.82 μm; and large: 4.00 μm) were subjected to static in vitro digestion. For the first time, multiple lipolysis products including diolein and monoolein regioisomers were quantified within a single HPLC run. An inverse relation was found between the droplet size and the initial rate and final extent of lipolysis based on the digested triolein. Furthermore, a mechanistic gastric lipolysis model was established based on a reaction scheme including enzymatic and chemical isomerization conversions. The estimated rate of the sn-1/3 hydrolysis was around two- to thirty-fold faster compared to the rates of sn-2 cleavage and isomerization, respectively. These findings resulted in a profound insight in in vitro gastric molecular lipolysis mechanisms. ispartof: Food Chemistry vol:326 ispartof: location:England status: Published online |
| Databáze: | OpenAIRE |
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