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We studied the effect of evolving from static in vitro digestion conditions towards the gradual addition of essential digestive compounds for lipid digestion. Two oil-in-water emulsions were considered: a low (5% w/w) and high (20% w/w) triolein-based emulsion with identical surfactant-to-oil ratio (0.2). Emulsions were subjected to in vitro static digestion conditions or gradual gastric lipase addition, gradual pancreatic lipase addition, and/or gradual bile salt addition. For these three latter cases, similar amounts of gastric/pancreatic lipase and/or bile salts were provided as in the static case, however divided over 4 doses added during the first 30 min of each digestive phase. For the low-lipid emulsion, gradually adding lipases and bile salts did not significantly affect lipolysis kinetics. This can be related to the sufficient amounts of digestive compounds present even in the smallest initial dose. For the high-lipid emulsion, the gradual addition of bile salts significantly reduced the lipolysis rate. Bile salts are essential to remove lipid digestion products from the interface and thus allow the continuation of the lipid digestion process at the interface. Oppositely, the lipolysis extent after 2 h of small intestinal phase was not significantly influenced by the digestion approach. This is again explained by the simple nature of the emulsions studied and the excess of lipase even in the smallest initial dose. Overall, this work showed that evolving towards more (semi-)dynamic digestion conditions can impact (lipid) digestion kinetics, even for relatively simple food compositions, and is of interest to obtain more physiological relevant digestion kinetics. ispartof: Food Bioscience vol:46 status: Published online |
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