Kinetic Modeling of In Vitro Small Intestinal Lipid Digestion as Affected by the Emulsion Interfacial Composition and Gastric Prelipolysis

Abstract

This research evaluated the impact of the emulsion interfacial composition on in vitro small intestinal lipolysis kinetics with the inclusion of rabbit gastric lipase resulting in a gastric prelipolysis step. O/w emulsions contained 5% triolein (w/w) and 1% (w/w) of the following emulsifiers: sodium taurodeoxycholate, citrus pectin, soy protein isolate, soy lecithin, and tween 80. Emulsions were subjected to static in vitro digestion and diverse lipolysis species quantified via a HPLC-charged aerosol detector. Single-response modeling indicated that the kinetics of lipolysis in the small intestinal phase were impacted by the emulsion particle size at the beginning of this phase. Multiresponse modeling permitted the elucidation of the lipolysis mechanism under in vitro conditions. The final reaction scheme included enzymatic and chemical conversions. The modeling strategies used in this research allowed to gain more insights into the kinetics and mechanism of in vitro lipid digestion.

Strategic choices for in vitro food digestion methodologies enabling food digestion design

“…As mentioned in Section 2.2, the use of a highly simplified system can be suitable to study specific interactions between substrates and enzymes. Applying a kinetic approach, in vitro studies focusing on lipid digestion elucidated the effect of emulsion stability on lipid digestion (Verkempinck, Salvia-Trujillo, Moens, Charleer, et al, 2018), and even postulated a plausible reaction mechanism for lipolysis (Infantes-Garcia et al, 2021). In the field of macronutrient digestion in pulses, a strong relation between thermal processing time, food structure (hardness), cell wall properties, and starch and protein digestion kinetics could be established (Duijsens et al, 2021;Pälchen et al, 2022).…”

Effects of the Distribution Site of Crystallizable Emulsifiers on the Gastrointestinal Digestion Behavior of Double Emulsions

“…where V NaOH is the volume of sodium hydroxide required to neutralize the FFA produced (L), m NaOH is the molarity of the sodium hydroxide solution used (in M), W lipid is the total mass of triacylglycerol oil initially present in the digestion cell (in g), and M lipid is the molecular mass of the triacylglycerol oil (in g/mol). The kinetics of FFA release during the first 40 min of simulated intestinal digestion FFA(t) was evaluated by the Gompertz sigmoid model: 6,34…”

“…The kinetics of FFA release during the first 40 min of simulated intestinal digestion FFA­( t ) was evaluated by the Gompertz sigmoid model: , where C f is the maximum FFA release value (%), k is the rate of the FFA release at the inflection point (min –1 ), and μ is the lag-phase time (min). The estimated parameters were determined by nonlinear regression using the Origin statistical software (version 2019).…”

Progress in the Application of Food-Grade Emulsions

“…Given the different molecular structures, charge characteristics, addition orders, and mass ratios of the emulsifiers and particles, the resulting mixed interfaces can exhibit diverse microstructures, which can be divided into those prepared by co-adsorption, complexation, or layer-by-layer deposition. Accordingly, the interfacial behaviors of mixed interfacial active substances and their abilities to regulate the emulsion stability, functionality, lipolysis, digestion, and absorption properties are also variable [ 141 , 142 ]. Thus, the detailed exploration of this area is of great significance in the context of future applied research.…”