In vitro gastric lipid digestion of emulsions with mixed emulsifiers: Correlation between lipolysis kinetics and interfacial characteristics

Infantes-Garcia, M.R.; Verkempinck, S.H.E.; Castillo-Santaella, Teresa del; Maldonado-Valderrama, Julia; Hendrickx, Marc; Grauwet, Tara

doi:10.1016/j.foodhyd.2022.107576

Cited by 27 publications

(9 citation statements)

References 54 publications

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“…There were two reasons for the slowing down of lipid digestibility after the application of the hydrogel bead system. First, lipase was required to contact the surface of oil droplets before starting lipid digestion (Infantes‐Garcia et al ., 2022). The lipase was needed to pass through the surface of the phloretin NLC hydrogel beads and then contact the lipid surface through the polymer network structure (Huang et al ., 2020).…”

Section: Resultsmentioning

confidence: 99%

Hydrogel bead delivery system encapsulates loaded with phloretin‐loaded nanostructured lipid carrier: microstructure, release and digestive behaviour

Sun

et al. 2023

Int J of Food Sci Tech

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Summary The research assesses the properties of the phloretin‐loaded nanostructured lipid carriers (NLC) hydrogel bead. Scanning electron microscopy (SEM), dynamic light scattering (DLS) and X‐ray diffraction (XRD) were used to investigate the properties of phloretin NLC hydrogel beads. The in vitro release study indicated that the phloretin NLC hydrogel beads continued to release within 24 h. The simulated digestibility studies showed that the phloretin NLC hydrogel beads could improve digestive behaviour by controlling lipid intake. The results showed that hydrogel beads could be used as an appropriate delivery system for the encapsulation of phloretin. Hence, the NLC hydrogel beads are a potential carrier of phloretin for application in healthy food, which can control lipid intake.

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Section: Resultsmentioning

confidence: 99%

Hydrogel bead delivery system encapsulates loaded with phloretin‐loaded nanostructured lipid carrier: microstructure, release and digestive behaviour

Sun

et al. 2023

Int J of Food Sci Tech

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“…One of the most notable causes of fat malabsorption is exocrine pancreatic insufficiency (EPI), which has recently been redefined as a reduction in quantity and/or activity of pancreatic enzymes that is inadequate to maintain normal digestion 5 . Initially, EPI was thought to occur after >90% of pancreatic exocrine function is lost, as noted in a frequently cited study conducted in 1973 6 . However, multiple studies since then have shown inconsistencies with this initial assertion, including a German study from 1986 in which patients with severe EPI (lipase <10%) were found to have normal fat excretion whereas other patients with moderate disease had steatorrhea 7 .…”

Section: Defects In Lipolysismentioning

confidence: 99%

“…Similar to premature infants, adults with pancreatic insufficiency rely on gastric lipase for the digestion of fat 20 . Under normal physiologic conditions, gastric lipase and lingual lipase are responsible for initiating fat hydrolysis in the stomach 6 . Gastric lipase is secreted by the chief cells in the fundus and specifically catalyzes the hydrolysis of triacylglycerols (TAG) to produce diacyglycerols (DAG) and a carboxylate byproduct to support further fat breakdown by pancreatic lipase.…”

Section: Defects In Lipolysismentioning

confidence: 99%

Fat digestion and absorption: Normal physiology and pathophysiology of malabsorption, including diagnostic testing

Omer,

Chiodi

2024

Nut in Clin Prac

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Fat digestion and absorption play crucial roles in maintaining energy homeostasis and supporting essential physiological functions. The initial stage of fat digestion occurs in the stomach, where gastric lipase begins the hydrolysis of triglycerides. However, most fat digestion takes place in the small intestine via pancreatic enzymes and bile salts. Emulsification of fat by bile acids facilitates enzymatic action, breaking down triglycerides into free fatty acids and monoglycerides, which are then able to be absorbed by enterocytes. Fat malabsorption can result from various underlying conditions, such as exocrine pancreatic insufficiency, bile acid disorders, or intestinal diseases. The clinical manifestations of fat malabsorption include steatorrhea, malnutrition, and deficiencies of fat‐soluble vitamins. Diagnostic approaches involve assessing fecal fat levels, imaging studies, and various functional tests to identify the specific etiology. This review article will describe the normal physiologic process of fat digestion and absorption and discuss various pathophysiology that can lead to fat malabsorption within the gastrointestinal tract as well as their respective diagnostic testing modalities. Effective digestion of fat is essential for overall health, because it allows for absorption of many essential nutrients, plays an integral role in cellular and structural function, and supplies energy to the body. When this is dysfunctional, disorders of malabsorption can occur. This article will give a brief overview of the physiologic process of fat digestion and absorption in healthy individuals as well as review important pathophysiology that can lead to fat malabsorption within the gastrointestinal tract and current diagnostic testing modalities.

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“…In addition to the adsorption of surface-active peptides and enzymes, the gradually reduced interfacial tension can also be due to the adsorption of free fatty acids (which are more surface-active than proteins) at the oil−water interface to some extent. 39 The lipolysis of triglycerides by gastric lipase will indeed produce surface-active free fatty acids, which are expected to displace some proteins from the interface and reduce the interfacial tension and interfacial elasticity. This effect has been proven pronounced for long-chain polyunsaturated fatty acids.…”

Section: In Vitro Gastric Digestion At the O/w Interfacementioning

confidence: 99%

Designing Gastric-Stable Adsorption Layers by Whey Protein–Pectin Complexation at the Oil–Water Interface

Meeren

2023

J. Agric. Food Chem.

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This work aims to design gastric-stable emulsions with food-grade biopolymers using a novel multiscale approach. The adsorption layer formation at the oil−water interface was based on opposite charge interactions between whey proteins and pectin (with different esterification levels) at pH 3.0 by a sequential adsorption method. The interfacial assembly and disassembly (interfacial complexation, proteolysis, lipolysis) during in vitro gastric digestion were evaluated using a quartz crystal microbalance with dissipation monitoring, ζ-potential, dynamic interfacial tension, and interfacial dilatational rheology. Besides, the evolution of the particle size and microstructure of bulk emulsions during the digestion was investigated by static light scattering and light microscopy. Compared with whey protein isolate (WPI)-stabilized emulsions, the presence of an additional pectin layer can prevent or at least largely delay gastric destabilization (giving rise to coalescence or/and oiling off). Especially, the esterification degree of the pectin used was found to largely affect the emulsion stability upon gastric digestion.

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In vitro gastric lipid digestion of emulsions with mixed emulsifiers: Correlation between lipolysis kinetics and interfacial characteristics

Cited by 27 publications

References 54 publications

Hydrogel bead delivery system encapsulates loaded with phloretin‐loaded nanostructured lipid carrier: microstructure, release and digestive behaviour

Hydrogel bead delivery system encapsulates loaded with phloretin‐loaded nanostructured lipid carrier: microstructure, release and digestive behaviour

Fat digestion and absorption: Normal physiology and pathophysiology of malabsorption, including diagnostic testing

Designing Gastric-Stable Adsorption Layers by Whey Protein–Pectin Complexation at the Oil–Water Interface

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