Impact of gastric structuring on the lipolysis of emulsified lipids

Golding, Matt; Wooster, Tim J.; Day, Li; Xu, Meiling; Lundin, Leif; Keogh, Jennifer B.; Clifton, Peter

doi:10.1039/c0sm01227k

Cited by 257 publications

(235 citation statements)

References 52 publications

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“…In accordance with the present study, Golding, et al (2011) showed a delay in blood TG 621 presenting a distinct peak after 180 min of ingestion when using sodium stearyl lactylate- showing a decrease in appetite for the more structured meal.…”

supporting

confidence: 76%

Dairy food structures influence the rates of nutrient digestion through different in vitro gastric behaviour

et al. 2017

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Please cite this article as: Mulet-Cabero, A.-I., Rigby, N.M., Brodkorb, A., Mackie, A.R., Dairy food structures influence the rates of nutrient digestion through different in vitro gastric behaviour, Food Hydrocolloids (2017), doi: 10.1016/j.foodhyd.2016.12.039. This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. The purpose of this study was to investigate in vitro the extent to which specific food 21 structures alter gastric behaviour and could therefore impact on nutrient delivery and 22 digestion in the small intestine. Results obtained from a specifically developed gastric 23 digestion model, were compared to results from a previous human study on the same foods. 24The semi-dynamic model could simulate the main gastric dynamics including gradual behaviour, proteolysis and lipolysis, which explains the differences in physiological 37 responses seen previously with these systems in terms of fullness and satiety.

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supporting

confidence: 76%

Dairy food structures influence the rates of nutrient digestion through different in vitro gastric behaviour

et al. 2017

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“…Combined the digestive capacity of the various lipases is generally a slight excess relative to the amount of fat ingested (28,29). Because of the slight excess of enzyme relative to its substrate, the main mechanisms that have been used to droplets, either by; stopping enzyme activity (30,31), controlling the composition of the interface (32)(33)(34)(35), controlling the area of the interface (22,36) or encapsulation (37). A number of groups have demonstrated in vitro and/or in vivo that such approaches can have considerable effects on; the rate (22,36) and/or the extent (31, 38) of fat digestion.…”

Section: Introductionmentioning

confidence: 99%

“…Because of the slight excess of enzyme relative to its substrate, the main mechanisms that have been used to droplets, either by; stopping enzyme activity (30,31), controlling the composition of the interface (32)(33)(34)(35), controlling the area of the interface (22,36) or encapsulation (37). A number of groups have demonstrated in vitro and/or in vivo that such approaches can have considerable effects on; the rate (22,36) and/or the extent (31, 38) of fat digestion. Whilst most of these studies have focused on controlling the adsorption of lipase to the interface of fat droplets, there have been relatively few studies that focus on controlling the transport of lipase to interface, using hydrogels for example.…”

Section: Introductionmentioning

confidence: 99%

Impact of Protein Gel Porosity on the Digestion of Lipid Emulsions

Sarkar

Juan

Kolodziejczyk

et al. 2015

J. Agric. Food Chem.

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Abstract:The present study sought to understand how the structure of protein gels impacts lipolysis of gelled emulsions. The selected system consisted of an o/w emulsion embedded within gelatine gels. The gelatine gelled emulsions consisted of a discontinuous network of aggregated emulsion droplets, dispersed within a continuous network of gelatine. The rheology of the gelled emulsions was dominated by the rheological behaviour of the gelatine, at no point was yielding or brittle fracture observed suggesting a gelatine continuous structure rather than a bi-continuous gel. A direct relationship between the speed of fat digestion and gel average mesh size was found, indicating that the digestion of fat within gelatine gelled emulsions is controlled by the gels ability to slow lipase diffusion to the interface of fat droplets. Digestion of fat was facilitated by deposition of the gelatine network, which mainly occurred via surface erosion catalysed by proteases. Overall this work has demonstrated that protein gels can considerably slow the kinetics of lipolysis of gelled emulsions, key for the future development of structures to control fat digestion and or the delivery of nutrients to different parts of the gastrointestinal tract.Introduction:

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“…The rate of lipolysis is directly proportional to the area available for lipase adsorption, which scales as the inverse size of the emulsion droplets (Lundin et al, 2008). Golding et al (2011) have demonstrated that the differences in fat absorption profile achieved by controlling emulsion structural stability during digestion provide a basis for examining the physiological effects of food structure on lipid metabolism. It was found that the major factor controlling the rate of fat digestion in vitro was the droplet surface area available for lipase adsorption, which was governed by emulsion instability.…”

Section: Shear-induced Partial Coalescencementioning

confidence: 99%

Emulsified lipids: formulation and control of end-use properties

Leal-Calderón

2012

OCL

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In many practical applications including foods, cosmetics, pharmaceuticals, etc., lipids are emulsified in an aqueous phase in the presence of surface-active molecules and other additives like thickening/gelling agents. Once fabricated, the emulsions may exhibit all kinds of rheological behaviors from viscous fluid to elastic pastes, and transitions: reversible phase transitions as a result of droplet interactions that may be modified to a large extent, and irreversible transitions that generally involve their destruction. Besides the predominance of empiricism in controlling most of the end-use properties, the scientific background of emulsions is progressing. In this paper we aim to review some advances concerning the control of the structure, the texture (rheological properties) and the ageing of emulsions.

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Impact of gastric structuring on the lipolysis of emulsified lipids

Cited by 257 publications

References 52 publications

Dairy food structures influence the rates of nutrient digestion through different in vitro gastric behaviour

Dairy food structures influence the rates of nutrient digestion through different in vitro gastric behaviour

Impact of Protein Gel Porosity on the Digestion of Lipid Emulsions

Emulsified lipids: formulation and control of end-use properties

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