Thermomyces lanuginosus lipase-catalyzed hydrolysis of the lipid cubic liquid crystalline nanoparticles

Barauskas, Justas; Anderberg, Hanna; Svendsen, Allan; Nylander, Tommy

doi:10.1016/j.colsurfb.2015.04.052

Cited by 16 publications

(8 citation statements)

References 37 publications

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“…The nanostructural features of these systems were further reported to affect the progress of the lipolysis, indicating the potential to use these nanostructures to steer the lipid digestion process. 27 Hence, a detailed understanding of the nanostructure formation in food products such as mayonnaise can open new opportunities for the design of functional foods with a potential of avoiding or even curing food-related health issues such as obesity and vitamin malabsorption and further minimizing the risk of coronary heart disease and cancer. 28 − 30 …”

Section: Introductionmentioning

confidence: 99%

In Situ Monitoring of Nanostructure Formation during the Digestion of Mayonnaise

2017

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Triglycerides in food products such as mayonnaise are a vital source of energy and essential for a complete and healthy diet. Their molecular structures consist of a glycerol backbone esterified with fatty acids on the two outer and the middle positions. During the digestion of triglycerides by pancreatic lipase in the small intestine, the ester bonds on the outer positions are hydrolyzed, leading to amphiphilic monoglycerides and free fatty acids as products. Depending on their chain length and degree of saturation, these products can self-assemble into a variety of structures in excess water. In this study, we report the discovery of highly ordered nanostructures inside of the mayonnaise emulsion droplets during in vitro digestion of mayonnaise under simulated in vivo conditions using time-resolved synchrotron small-angle X-ray scattering. The formation of these structures is most likely linked to their function as a carrier and controlled release system for food nutrients, especially poorly water-soluble components, in the aqueous milieu of the digestive tract. This detailed understanding of nanostructure formation during the digestion of triglyceride-containing food products such as mayonnaise may have fundamental implications for the development of foods with improved nutritional and functional properties.

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Section: Introductionmentioning

confidence: 99%

In Situ Monitoring of Nanostructure Formation during the Digestion of Mayonnaise

2017

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“…In a system containing nanoparticles with a 1/1 mixture of phospholipid and diglycerides, the cubic Fd3m structure was transformed into more hydrophobic inverse micelles (L 2 phase) with phospholipase and into more hydrophilic vesicles with pancreatic lipase. Also pH has a significant effect on the dynamic structural transformations as it was demonstrated during the digestion of monoolein-based cubosomes by using thermomyces lanuginosus lipase [76]. The inner cubic Im3m structure transformed to H 2 phase, cubic Fd3m phase, and L 2 phase at pH between 6.5 and 7.5.…”

Section: Dynamic Self-assembly During Emulsion Digestion Studied In Situmentioning

confidence: 87%

“…The inner cubic Im3m structure transformed to H 2 phase, cubic Fd3m phase, and L 2 phase at pH between 6.5 and 7.5. Contrarily, at increased pH above 8.0, transformations from cubosomes with an internal cubic Im3m phase to sponge-like structure (L 3 phase) and multilamellar vesicles (MLVs) were reported [76]. These differences in structures were discussed in relation to the protonation of the produced oleic acid that may trigger a more negative curvature of the oilewater interface further supporting the role of the pH as one of the key parameters for nanostructure formation and structural transformations in the digestion process of emulsified lipid systems such as food emulsions [30,47,61,77].…”

Section: Dynamic Self-assembly During Emulsion Digestion Studied In Situmentioning

confidence: 99%

Supramolecular structures in lipid digestion and implications for functional food delivery

Salentinig

2019

Current Opinion in Colloid & Interface Science

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“…11−14 There are opportunities to utilize structured cubic phases in drug delivery, functional foods, and nutrition; however, an understanding of their formation and behavior after oral ingestion is crucial but lacking. The formation of cubic phases under the conditions of digestion has been reported in a number of different types of in vitro digestion experiments; initially the formation of cubic phases was inferred from microscopy experiments on exposure of triglyceride to lipase, 15 and digestion of triolein has been shown to form cubic phases at certain pH values, 16,17 while the formation of cubic phases during the digestion of milk has also been recently shown. 18 The potential of nondigestible lipids to form cubic phases under gastrointestinal conditions has also been shown; 19 however, to our knowledge the formation of cubic phases has not yet been shown in vivo.…”

Section: ■ Introductionmentioning

confidence: 95%

In Vivo Formation of Cubic Phase in Situ after Oral Administration of Cubic Phase Precursor Formulation Provides Long Duration Gastric Retention and Absorption for Poorly Water-Soluble Drugs

et al. 2015

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Lipid-based liquid crystalline systems based on the combination of digestible and nondigestible lipids have been proposed as potential sustained release delivery systems for oral delivery of poorly water-soluble drugs. The potential for cubic phase liquid crystal formation to induce dramatically extended gastric retention in vivo has been shown previously to strongly influence the resulting pharmacokinetics of incorporated drug. In vitro studies showing the in situ formation of cubic phase from a disordered precursor comprising a mixture of digestible and nondigestible lipids under enzymatic digestion have also recently been reported. Combining both concepts, here we show the potential for such systems to form in vivo, increasing gastric retention, and providing a sustained release effect for a model poorly water-soluble drug cinnarizine. A mixture of phytantriol and tributyrin at an 85:15 mass ratio, shown previously to form cubic phase under the influence of digestion, induced a similar pharmacokinetic profile to that in the absence of tributyrin, but completely different from tributyrin alone. The gastric retention of the formulation, assessed using micro-X-ray CT imaging, was also consistent with the pharmacokinetic behavior, where phytantriol alone and with 15% tributyrin was greater than that of tributyrin in the absence of phytantriol. Thus, the concept of precursor lipid systems that form cubic phase in situ during digestion in vivo has been demonstrated and opens new opportunities for sustained release of poorly water-soluble drugs.

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Thermomyces lanuginosus lipase-catalyzed hydrolysis of the lipid cubic liquid crystalline nanoparticles

Cited by 16 publications

References 37 publications

In Situ Monitoring of Nanostructure Formation during the Digestion of Mayonnaise

In Situ Monitoring of Nanostructure Formation during the Digestion of Mayonnaise

Supramolecular structures in lipid digestion and implications for functional food delivery

In Vivo Formation of Cubic Phase in Situ after Oral Administration of Cubic Phase Precursor Formulation Provides Long Duration Gastric Retention and Absorption for Poorly Water-Soluble Drugs

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