Oat and lipolysis: Food matrix effect

Abstract

Oat is rich in a wide range of phytochemicals with various physico-chemical, colloidal and interfacial properties. These characteristics are likely to influence human lipid metabolism and the subsequent effect on health following oat consumption. The aim of this work was to investigate the impact of oat materials varying in complexity on the lipolysis process. The composition, structure and digestibility of different lipid systems (emulsions, oil bodies and oil enriched in phytosterols) were determined. The surface activities of phytosterols were examined using the pendant drop technique. Differences in lipid digestibility of the oat oil emulsions and the oil bodies were clearly seen. Also, the digestion of sunflower oil was reduced proportionally to the concentration of phytosterols present. This may be due to their interfacial properties as demonstrated by the pendant drop experiments. This work highlights the importance of considering the overall the structure of the system studied and not only its composition.

Importance of Conjugation of the Bile Salt on the Mechanism of Lipolysis

“… ( A ) FFA released over time from WPI-stabilized emulsion in respect to two different forms of BS: NaTC and NaDC at 10mM under physiological conditions at 310.15 K. Experimental results of CMC of NaTC and NaDC at 310.15 K with errors are also shown. The CMC of NaTC and NaDC have been shown to be statistically significant, p < 0.0001, and are comparable to previously determined values (5–20% of FFA after 60 min for NaTC and NaTDC at 10 mM and 50 mM, methylcellulose stabilized emulsion [ 64 ], 10–13% of FFA after 60 min for mix BS at 9.7 mM, WPI-stabilized emulsion [ 65 ], 6.5–15% of FFA after 60 min. for mix BS at 10 mM [ 66 ].…”

Plant‐based Milks: A Review of the Science Underpinning Their Design, Fabrication, and Performance

“…In vitro digestion studies have shown that the gastrointestinal fate and digestibility of oil bodies under simulated GIT conditions depend on their biological origin. For instance, oil bodies isolated from oats have been shown to be relatively resistant to digestion, which was attributed to their tendency to strongly aggregate under gastrointestinal conditions, the resistance of their interfacial coatings to enzyme hydrolysis, and the presence of minor components that interfered with the digestion process (such as phytosterols and fibers; Wilde, Garcia‐Llatas, Lagarda, Haslam, & Grundy, ). Conversely, the oil bodies isolated from almonds have been shown to be more digestible under simulated GIT conditions (Gallier & Singh, ).…”

Bile salts in digestion and transport of lipids

“…Thus, as recently stated by Corsten et al, hindering adsorption of BS is one of the main approaches to control lipolysis [131]. A recent work by Wilde et al also highlights the importance of food structure, apart from composition, in digestibility of oat-based food matrices [132]. The presence of phytosterols affected the stability and physical-chemical properties of mixed micelles promoting the disappearance of the smaller micelles following digestion.…”