From single to multiresponse modelling of food digestion kinetics: The case of lipid digestion

Abstract

This work presents that lipid digestion kinetics of oil-in-water emulsions can be described by a mechanism-based multiresponse model. The modelling approach proposed takes into account multiple interlinked responses of in vitro lipolysis. Different reaction schemes are proposed and iteratively adapted for one dataset. Based on model discrimination, the model that best described the experimental data was selected. This selected multiresponse model assumes that one mole triacylglycerol hydrolyzes to release either one mole of monoacylglycerol and two moles of free fatty acids or either three moles of free fatty acids and one mole glycerol. Convergence was evaluated, as well as goodness of fit and accuracy of the parameter estimates (R²adj>0.986). The validity of this mechanistic model was checked using 28 independent datasets and clearly surpasses the outcome of single response modelling. This is the first proof of concept of the potential of multiresponse modelling in the context of food digestion.

Investigation of curcumin emulsion stability and gastrointestinal digestion prepared with rapeseed oil body

“…Lipid hydrolysis mainly occurs in the small intestine where pancreatic lipase degrades into diacylglycerol, monoacylglycerol (MAG), FFA, and glycerol (GLY). Then, 1 mol of TAG present in the digestive phase can convert into 1 mol of MAG and 2 mol of FFA, in which 1 mol of MAG can further hydrolyze into 1 mol of FFA and 1 mol of GLY (Verkempinck, Salvia‐Trujillo, Infantes Garcia, & Hendrickx, 2019). Figure 8 shows the release of curcumin together with FFAs via CEs prepared with 5.0 wt% RPOBs under SIF conditions.…”

“…FFAs release rate from CEs shows a rapid increase beyond 40 min digestion time, and approximately 40 μmol/ml FFAs are released from CEs after 180 min digestion time under SIF conditions (Figure 8a). This result may be due to TAG reducing as a function of the small intestinal digestion time and MAG, FFA, and GLY present a simultaneous increase (Verkempinck et al, 2019).…”

“…Figure 8a). This result may be due to TAG reducing as a function of the small intestinal digestion time and MAG, FFA, and GLY present a simultaneous increase (Verkempinck et al, 2019).…”

“…Reports have shown that the lipase adsorption at emulsion o/w interface occurs at a rapid rate at high lipase concentration; therefore, the release of FFA initiates almost directly after incorporation of lipase into that reaction mixture (Mun, Decker, & McClements, 2007). Emulsion stability along the digestive tract has a major impact on the kinetics of lipid digestion, where emulsions undergo a destabilization phenomenon in the small intestine resulting in reduced specific area for enzyme adsorption (Verkempinck et al, 2019). After 40 min digestion time, FFA release rate is slow, owing to the interfacial effect of FFA molecules, which are adsorbed at the interface with competing lipase molecules and reduces lipase activity (Reis, Holmberg, Watzke, Leser, & Miller, 2009).…”

In silico trials of food digestion and absorption: how far are we?

“…For instance, a model accounting for the fatty acid composition of an oil-in-water emulsion, and for rate constants that are specific for each fatty acid residue, not only allowed a better fitting of the in vitro disappearance of triacylglycerols but also proved very efficient in predicting the individual bioaccessibility profiles of each oil's fatty acid [15]. Another multi-response model has been successfully applied to the hydrolysis profiles of the main lipid categories (triglycerides, monoglycerides, and free fatty acids) for a total of 28 different data sets of emulsion intestinal in vitro digestions [16]. Comparable approaches have also been proposed to model the hydrolysis kinetics of proteins [17,18], and starch [19][20][21], where consideration is made that different rates of hydrolysis can be assumed for different subclasses of the considered substrate, that is, more or less resistant and/or accessible fractions.…”