Lipid Digestion of Protein Stabilized Emulsions Investigated in a Dynamic In Vitro Gastro-Intestinal Model System
| Autor: | Erika Silletti, Rob J. Hamer, G.A. van Aken, Mans Minekus, Anne Helbig, Harry Gruppen, Alexander Oosterveld |
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| Jazyk: | angličtina |
| Rok vydání: | 2013 |
| Předmět: |
Creaming
Flocculation Gastric lipolysis Biomedical Innovation Protein emulsion Whey protein isolate chemistry.chemical_compound Life Intestinal lipolysis Levensmiddelenchemie Lipolysis Food science Lipase VLAG Chromatography biology Food Chemistry Chemistry In vitro digestion model digestive oral and skin physiology PHS - Pharmacokinetics & Human Studies (tot 2013 daarna KFP) Gastroenterology Satiety from fat biology.protein Fat digestion EELS - Earth Environmental and Life Sciences Lysozyme Digestion Healthy Living Lipid digestion Food Science |
| Zdroj: | Food Digestion 4 (2013) 2-3 Food Digestion, 2-3, 4, 58-68 Food Digestion, 4(2-3), 58-68 |
| ISSN: | 1869-1978 |
| DOI: | 10.1007/s13228-012-0029-6 |
| Popis: | This study investigated the effect of gastric passage of protein stabilized emulsions, i.e., whey protein isolate (WPI) and lysozyme, under dynamic in vitro conditions on both the gastric and intestinal lipolysis. Emulsions were prepared at neutral pH to enable an opposite surface charge. Experiments were performed in a multi-compartmental digestion model (TNO Gastro-Intestinal Model) including a gastric compartment simulating in vivo conditions, i.e., gradual acidification, mixing, lipolysis and proteolysis. Under gastric conditions, lysozyme-stabilized emulsions remained macroscopically homogenous, whereas WPI-stabilized emulsions separated into a cream and serum layer. Microscopy revealed flocculation of both emulsions, but larger particles were found for the initial negatively charged WPI-stabilized emulsions compared to the positively charged lysozyme-stabilized emulsions. This suggested that creaming was due to larger flocs formation caused by a change from net negative to net neutral charge as an effect of the gradual decreasing pH. Analysis of lipid composition, i.e., free fatty acids (FFA), monoglycerides, diglycerides (DG) and triglycerides revealed mainly FFA and DG in the gastric compartment. As a result of creaming, the entry of lipids into the small intestinal part was delayed for WPI-stabilized emulsions. However, the total amount of FFA released at the end of the experiment was similar for both emulsions. Our results show, that the charge differences affected the creaming behavior, but not the lipase activity, on the two studied emulsions. © 2012 Springer Science+Business Media New York. |
| Databáze: | OpenAIRE |
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