The potential of multiresponse modelling in the context of in vitro lipid digestion

status: publishe

Establishing a multiresponse model of the in vitro lipid digestion process

status: publishe

The design of the emulsion interface influences the lipolysis kinetics under in vitro gastric conditions

status: Published onlin

Unraveling the molecular mechanism of in vitro gastric lipolysis through the advanced multi-response modeling technique

status: Published onlin

The effect of pectin on in vitro B-carotene bioaccessibility and lipid digestion in low fat emulsions

In this work, we investigated how pectin with different DM, with or without the presence of an additional emulsifier (L-α-phosphatidylcholine), influences on the one hand the in vitro bioaccessibility of β-carotene, loaded in the oil phase of an oil-in-water emulsion, and on the other hand the lipid digestion. As a consequence, the relation between the β-carotene bioaccessibility and the lipid digestion was investigated as well. For this research, two types of oil-in-water emulsions have been investigated. The first type contained 5% olive oil enriched with β-carotene and water in which only 2% citrus pectin (CP) (with a DM of 99%, 66% or 14%) was dissolved. In this type, only pectin is present that can function as emulsifier. The second type contained 5% enriched oil and water in which 1% L-α-phosphatidylcholine and 0 or 2% CP (with a DM of 99%, 66% or 14%) were dissolved. Results show that the influence of pectin DM on the in vitro β-carotene bioaccessibility (incorporation of β-carotene in the micelles) and the lipid digestion (incorporation of free fatty acids (FFAs) and monoacylglycerols (MAGs) in the micelles) was dependent on the presence of phosphatidylcholine but was less dependent on the particle size (distributions) or the viscosity. In the emulsions with phosphatidylcholine, an increase of on the one hand the incorporation of β-carotene and on the other hand the incorporation of FFAs and MAGs in the micelles was seen by decreasing the DM of the citrus pectin from 99% to 66%, whereas both incorporations decreased again by decreasing the DM further to 14%. In the emulsions without phosphatidylcholine, an increase of the incorporation of β-carotene into the micelles was seen by decreasing the DM. On the contrary, the incorporation of FFAs and MAGs into the micelles remained. This means that there was a clear relation between the incorporation of β- carotene and the incorporation of FFAs and MAGs in the micelles for the emulsions without phosphatidylcholine, whereas this was not the case for the emulsions containing phosphatidylcholine.status: publishe

Processing as a tool to manage digestive barriers in plant-based foods: recent advances

status: publishe

Pre-duodenal lipid digestion of emulsions: Relevance, colloidal aspects and mechanistic insight

International audienceThe digestion of lipids in the human body has several health and nutritional implications. Lipid digestion is an interfacial phenomenon meaning that water-soluble lipases need to first adsorb to the oil–water interface before enzymatic conversions can start. The digestion of lipids mainly occurs on colloidal structures dispersed in water, such as oil-in-water (o/w) emulsions, which can be designed during food formulation/processing or structured during digestion. From a food design perspective, different in vitro studies have demonstrated that the kinetics of lipid digestion can be influenced by emulsion properties. However, most of these studies have been performed with pancreatic enzymes to simulate lipolysis in the small intestine. Only few studies have dealt with lipid digestion in the gastric phase and its subsequent impact on intestinal lipolysis. In this aspect, this review compiles information on the physiological aspects of gastric lipid digestion. In addition, it deals with colloidal and interfacial aspects starting from emulsion design factors and how they evolve during in vitro digestion. Finally, molecular mechanisms describing gastric lipolysis are discussed

Lipolysis and carotenoid bioaccessibility kinetics during in vitro digestion: influence of emulsifier and particle size

status: publishe

In vitro lipolysis and carotenoid bioaccessibility of emulsified oils with different unsaturation degree: a kinetic study

status: publishe

Lipolysis products formation during in vitro gastric digestion is affected by the emulsion interfacial composition

In this work, we report on the effect of the emulsion interfacial composition on the lipid digestion kinetics of in vitro gastric lipolysis. Emulsions (o/w) were formulated with triolein (5%, w/w) and emulsifiers of different chemical nature (1%, w/w). These emulsifiers included different low-molecular-weight surfactants: sodium taurodeoxycholate (NaTDC, ionic), soy lecithin (LEC, zwitterionic), and tween 80 (TW80, non-ionic); as well as biopolymers: soy protein isolate (SPI) and citrus pectin (CP). Emulsions were subjected to static gastric in vitro digestion. Samples were characterized as a function of digestion time in terms of physicochemical properties (droplet charge, microstructure and particle size analysis) and multiple lipolysis products (HPLC coupled to a charged aerosol detector). The kinetic analysis, based on the % of digested triolein, showed that emulsions stabilized by biopolymers did not represent a barrier for gastric lipase adsorption, reaching the highest extents of lipid digestion (25–28%) in the gastric phase. Emulsions stabilized by low-molecular-weight surfactants presented considerable different behaviors under gastric conditions: lipolysis extents of NaTDC- and TW80-based emulsions were low due to early instability or strong interfacial displacement of gastric lipase, respectively; while the LEC-based emulsion presented a higher lipolysis extent (15%) due to its stability and apparent moderate interfacial displacement of gastric lipase. The quantification of multiple lipolysis products allowed the validation of the gastric lipolysis molecular mechanism previously proposed. The results hereby presented constitute advanced insight in the effect of interfacial design on the kinetics of in vitro gastric lipid digestion.status: Published onlin