Preparation, Characterization, and<i>in Vitro</i>Gastrointestinal Digestibility of Oil-in-Water Emulsion-Agar Gels

Wang, Zheng; Neves, Marcos A.; Kobayashi, Isao; Uemura, Kunihiko; Nakajima, Mitsutoshi

doi:10.1271/bbb.120659

Cited by 20 publications

(16 citation statements)

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“…The addition of TSG (50–150 g kg −1 ) significantly decreased the released free fatty acid content ( P < 0.05), compared to the control emulsion sample which had a released free fatty acid content of 58%. These results are in agreement with those of Wang et al . who reported that agar gelation of oil‐in‐water emulsions may delay lipid hydrolysis during in vitro gastrointestinal digestion.…”

Section: Resultssupporting

confidence: 93%

“…The addition of TSG (50-150 g kg −1 ) significantly decreased the released free fatty acid content (P < 0.05), compared to the control emulsion sample which had a released free fatty acid content of 58%. These results are in agreement with those of Wang et al 20 who reported that agar gelation of oil-in-water emulsions may delay lipid hydrolysis during in vitro gastrointestinal digestion. Chitosan and pectin also retarded lipid digestion because they may decrease the access of lipolytic enzymes to the lipids, resulting from chitosan binding to the oil droplet surface as a barrier and promotion of droplet aggregation by pectin.…”

Section: Rheological Properties Of Emulsion During In Vitro Digestionsupporting

confidence: 93%

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Oil‐in‐water emulsions containing tamarind seed gum during in vitro gastrointestinal digestion: rheological properties, stability, and lipid digestibility

et al. 2020

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BACKGROUND Polysaccharides may enhance/inhibit lipid digestibility of oil‐in‐water (O/W) emulsions because of their emulsifying and/or stabilizing ability and can also affect the formation, stability, and viscosity of emulsions. Tamarind seed gum (TSG) was used as the sole emulsifier/stabilizer to stabilize an O/W emulsion prepared using high‐speed homogenization. We investigated the effects of various TSG concentrations (50–150 g kg−1) on the lipid digestibility, rheological properties, and stability of O/W emulsions during in vitro gastrointestinal digestion. RESULTS A low concentration (50 g kg−1) and a high concentration (150 g kg−1) of TSG reduced lipid digestibility by about 33% and 45%, respectively, compared to the control sample (without TSG). However, the emulsion containing the intermediate TSG concentration at 100 g kg−1 was the most efficient in the inhibition of lipid digestion, reducing lipid digestibility by about 70% compared to that of the control sample. The stability of emulsion tended to enhance as the concentration of TSG increased. The size of oil droplets before passing through the intestinal phase and the viscosity of the intestinal digested system may be important factors for enhancing/inhibiting lipid digestibility of emulsions. The destabilization of the emulsion during digestion was not clearly detected by rheological analysis because rheological characteristics (e.g. flow behavior index) were mainly driven by TSG. CONCLUSIONS The addition of TSG in O/W emulsions inhibited lipid digestibility. TSG at a concentration of 100 g kg−1 was the most efficient in the inhibition of lipid digestibility, suggesting that TSG is an attractive alternative ingredient for control of lipid digestibility of emulsion foods. © 2020 Society of Chemical Industry

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Section: Resultssupporting

confidence: 93%

Section: Rheological Properties Of Emulsion During In Vitro Digestionsupporting

confidence: 93%

Oil‐in‐water emulsions containing tamarind seed gum during in vitro gastrointestinal digestion: rheological properties, stability, and lipid digestibility

et al. 2020

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“…To compare the GDS and conventional in vitro gastric digestion experiments, a flask-shaking experiment was conducted according to the procedure described by Wang et al (2013) with a slight modification. In this experiment, simulated gastric contents were transferred to a 300 mL Erlenmeyer flask and incubated at 37℃ using a shaking frequency of 115 strokes/min, for up to 180 min.…”

Section: In Vitro Gastric Digestion Proceduresmentioning

confidence: 99%

Development of a Human Gastric Digestion Simulator Equipped with Peristalsis Function for the Direct Observation and Analysis of the Food Digestion Process

Kozu

Nakata

Nakajima

et al. 2014

FSTR

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A novel in vitro gastric device, the Gastric Digestion Simulator (GDS), was developed for the direct observation and quantitative analysis of the food digestion process in the human stomach. In addition to simulating the chemical digestion environment, this device provides a physical digestion environment comparable to that found in the stomach by simulating peristalsis, which is assumed to contribute to solid food disintegration. The GDS was successfully used to directly observe the disintegration process of Tofu (bean curd) as a typical solid food containing protein. The size distribution and protein content of Tofu particles during the digestion experiments were investigated. The results demonstrated the difference in particle disintegration between GDS and flask shaking experiments, which may be due to the lack of peristalsis in the latter case. Moreover, the size distribution of Tofu particles after the GDS experiments was affected by the physical properties of Tofu, thus revealing the usefulness of GDS for food digestion analysis.Keywords: GI tract, gastric digestion, in vitro gastric device, peristalsis, direct observation, solid food IntroductionIn the human gastrointestinal (GI) tract, foods are digested by a combination of physical and chemical processes. Chemical digestive processes are catalyzed by digestive enzymes secreted in the stomach and small intestine, and disintegrate foods down to the molecular scale. However, physical digestive processes, which are induced mainly by peristalsis, mix and empty gastric and intestinal contents, and thus play an important role in promoting food digestion in the GI tract. Peristalsis in the GI tract is caused by peristaltic wall motion (e.g., antral contraction waves (ACWs)) in the stomach. Periodically generated ACWs induce the motion of the gastric contents, mix the gastric contents, and grind bulk solid foods to reduce their particle size (Kong and Singh, 2008) Food digestion in the human GI tract has been studied using in vivo, in vitro, and in silico approaches. MRI has been used for in vivo studies on gastric peristaltic motion and the physical properties of gastric contents. The speed of ACWs and the ACW amplitude in the human stomach were calculated using data obtained by real-*To whom correspondence should be addressed. time MRI (King et al., 1984;Pallotta et al., 1998). The timedependent change of the viscosity of the gastric contents was measured using echo planar MRI (Marciani et al., 2000). This study seeks to develop a new in vitro gastric digestion device that focuses mainly on the physical digestion environment of the human stomach, and to assess the device's performance. The gastric digestion simulator (GDS) that we developed here can simulate peristaltic motion in the human stomach and enables direct observation of the digestion process in real time. In this study, two different types of Tofu were used as model solid foods.We investigated food digestion characteristics using GDS to quantitatively understand the dynamic digestion processes in t...

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“…Wang et al . () found that agar gelation of the O/W emulsion may have delayed lipid hydrolysis. Beysseriat et al .…”

Section: Introductionmentioning

confidence: 99%

“…Polysaccharides may interfere with lipid hydrolysis during digestion. Wang et al (2013) found that agar gelation of the O/W emulsion may have delayed lipid hydrolysis. Beysseriat et al (2006) reported that chitosan and pectin may decrease the access of digestive enzymes to the lipids due to chitosan binding on the oil droplet surface and promoting droplet aggregation by pectin.…”

Section: Introductionmentioning

confidence: 99%

Effects of water‐soluble soybean polysaccharide on rheological properties, stability and lipid digestibility of oil‐in‐water emulsion during in vitro gastrointestinal digestion

Udomrati

Pantoa

Gohtani

et al. 2019

Int J of Food Sci Tech

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Summary Water‐soluble soybean polysaccharide (SSPS) is a naturally occurring emulsifier. SSPS was used as the sole emulsifier to stabilize an oil‐in‐water (O/W) emulsion. The effects were investigated of different SSPS concentrations (3–20% (w/w)) on the lipid digestibility, rheological properties and stability of O/W emulsions during in vitro digestion model. The droplet size of the emulsions tended to increase during the oral phase because the emulsions were unstable and droplets coalesced, except with a SSPS concentration of 20% (w/w). The presence of SSPS markedly reduced the free fatty acid (FFA) content after its stabilized O/W emulsion passed through in vitro gastrointestinal digestion. The amount of FFA significantly decreased as the concentration of SSPS increased due to SSPS stabilization film on oil droplet surface and high viscous system. SSPS may be an attractive alternative ingredient to control the lipid digestibility of emulsions for various food products.

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Preparation, Characterization, andin VitroGastrointestinal Digestibility of Oil-in-Water Emulsion-Agar Gels

Cited by 20 publications

References 18 publications

Oil‐in‐water emulsions containing tamarind seed gum during in vitro gastrointestinal digestion: rheological properties, stability, and lipid digestibility

Oil‐in‐water emulsions containing tamarind seed gum during in vitro gastrointestinal digestion: rheological properties, stability, and lipid digestibility

Development of a Human Gastric Digestion Simulator Equipped with Peristalsis Function for the Direct Observation and Analysis of the Food Digestion Process

Effects of water‐soluble soybean polysaccharide on rheological properties, stability and lipid digestibility of oil‐in‐water emulsion during in vitro gastrointestinal digestion

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