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Kłosowska K, Del Castillo-Santaella T, Maldonado-Valderrama J, Macierzanka A. The bile salt/phospholipid ratio determines the extent of in vitro intestinal lipolysis of triglycerides: Interfacial and emulsion studies. Food Res Int 2024; 187:114421. [PMID: 38763671 DOI: 10.1016/j.foodres.2024.114421] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2024] [Revised: 04/19/2024] [Accepted: 04/22/2024] [Indexed: 05/21/2024]
Abstract
This study focused on the protein-stabilised triglyceride (TG)/water interfaces and oil-in-water emulsions, and explored the influence of varying molar ratios of bile salts (BSs) and phospholipids (PLs) on the intestinal lipolysis of TGs. The presence of these two major groups of biosurfactants delivered with human bile to the physiological environment of intestinal digestion was replicated in our experiments by using mixtures of individual BSs and PLs under in vitro small intestinal lipolysis conditions. Conducted initially, retrospective analysis of available scientific literature revealed that an average molar ratio of 9:4 for BSs to PLs (BS/PL) can be considered physiological in the postprandial adult human small intestine. Our experimental data showed that combining BSs and PLs synergistically enhanced interfacial activity, substantially reducing oil-water interfacial tension (IFT) during interfacial lipolysis experiments with pancreatic lipase, especially at the BS/PL-9:4 ratio. Other BS/PL molar proportions (BS/PL-6.5:6.5 and BS/PL-4:9) and an equimolar amount of BSs (BS-13) followed in IFT reduction efficiency, while using PLs alone as biosurfactants was the least efficient. In the following emulsion lipolysis experiments, BS/PL-9:4 outperformed other BS/PL mixtures in terms of enhancing the TG digestion extent. The degree of TG conversion and the desorption efficiency of interfacial material post-lipolysis correlated directly with the BS/PL ratio, decreasing as the PL proportion increased. In conclusion, this study highlights the crucial role of biliary PLs, alongside BSs, in replicating the physiological function of bile in intestinal lipolysis of emulsified TGs. Our results showed different contributions of PLs and BSs to lipolysis, strongly suggesting that any future in vitro studies aiming to simulate the human digestion conditions should take into account the impact of biliary PLs - not just BSs - to accurately mimic the physiological role of bile in intestinal lipolysis. This is particularly crucial given the fact that existing in vitro digestion protocols typically focus solely on applying specific concentrations and/or compositions of BSs to simulate the action of human bile during intestinal digestion, while overlooking the presence and concentration of biliary PLs under physiological gut conditions.
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Affiliation(s)
- Katarzyna Kłosowska
- Department of Colloid and Lipid Science, Faculty of Chemistry, Gdańsk University of Technology, Narutowicza 11/12, 80-233 Gdańsk, Poland.
| | - Teresa Del Castillo-Santaella
- Department of Physical Chemistry, University of Granada, Faculty of Pharmacy, Campus de Cartuja s/n, 18071 Granada, Spain.
| | - Julia Maldonado-Valderrama
- Department of Applied Physics, University of Granada, Faculty of Sciences, Campus de Fuentenueva s/n, 18071 Granada, Spain.
| | - Adam Macierzanka
- Department of Colloid and Lipid Science, Faculty of Chemistry, Gdańsk University of Technology, Narutowicza 11/12, 80-233 Gdańsk, Poland.
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Yan Y, Liu Y, Zeng C, Xia H. Effect of Digestion on Ursolic Acid Self-Stabilized Water-in-Oil Emulsion: Role of Bile Salts. Foods 2023; 12:3657. [PMID: 37835309 PMCID: PMC10572770 DOI: 10.3390/foods12193657] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2023] [Revised: 09/25/2023] [Accepted: 09/28/2023] [Indexed: 10/15/2023] Open
Abstract
Exploring the effect of bile salts on the properties of emulsion carriers containing hydrophobic bioactive compounds is particularly critical to understanding the stability and bioavailability of these hydrophobic bioactive compounds in the digestive process. In this study, the effects of bile salts on the stability and digestive characteristics of the ursolic acid (UA) self-stabilized water-in-oil (W/O) emulsion were investigated via static and dynamic (with or without enzyme) in vitro simulated digestive systems. The results showed that under the static system, the basic conditions had less interference, while the bile salts had a significant effect on the appearance and microstructure of the emulsion. The primary mechanism of emulsion instability is hydrophobic binding and depletion flocculation. Under the dynamic condition, it was found that the low concentrations of bile salts can promote the release amount and the rate of free fatty acids via displacement, while high concentrations of bile salts inhibit the decomposition of lipid, which may be related to the secondary coverage formed at the interface by the bile salts. These findings provide a theoretical basis for understanding the digestive behavior of the UA emulsion and its interaction with bile salts, which are conducive to developing and designing new emulsions to improve the bioaccessibility of UA.
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Affiliation(s)
- Yumeng Yan
- Department of Food Science and Technology, College of Food Science and Technology, Hunan Agricultural University, No.1 Nongda Road, Furong District, Changsha 410128, China; (Y.Y.); (Y.L.); (C.Z.)
- Department of Food Science and Technology, College of Food Science and Technology, South China University of Technology, Guangzhou 510640, China
| | - Yugang Liu
- Department of Food Science and Technology, College of Food Science and Technology, Hunan Agricultural University, No.1 Nongda Road, Furong District, Changsha 410128, China; (Y.Y.); (Y.L.); (C.Z.)
| | - Chaoxi Zeng
- Department of Food Science and Technology, College of Food Science and Technology, Hunan Agricultural University, No.1 Nongda Road, Furong District, Changsha 410128, China; (Y.Y.); (Y.L.); (C.Z.)
| | - Huiping Xia
- Department of Food Science and Technology, College of Food Science and Technology, Hunan Agricultural University, No.1 Nongda Road, Furong District, Changsha 410128, China; (Y.Y.); (Y.L.); (C.Z.)
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Meijers MGJ, Meinders MBJ, Vincken JP, Wierenga PA. Effect of Pea Legumin-to-Vicilin Ratio on the Protein Emulsifying Properties: Explanation in Terms of Protein Molecular and Interfacial Properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:11228-11238. [PMID: 37433201 PMCID: PMC10375591 DOI: 10.1021/acs.jafc.3c01589] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 05/24/2023] [Accepted: 06/15/2023] [Indexed: 07/13/2023]
Abstract
In isolates from different pea cultivars, the legumin-to-vicilin (L:V) ratio is known to vary from 66:33 to 10:90 (w/w). In this study, the effect of variations in the L:V ratio on the pea protein emulsifying properties (emulsion droplet size (d3,2) vs protein concentration (Cp)) at pH 7.0 was investigated using a purified pea legumin (PLFsol) and pea vicilin fraction (PVFsol). Despite a different Γmax,theo, the interfacial properties at the oil-water interface and the emulsifying properties were similar for PLFsol and PVFsol. Hence, the L:V ratio did not affect the pea protein emulsifying properties. Further, PLFsol and PVFsol were less efficient than whey protein isolate (WPIsol) in stabilizing the emulsion droplets against coalescence. This was explained by their larger radius and thus slower diffusion. For this reason, the difference in diffusion rate was added as a parameter to the surface coverage model. With this addition, the surface coverage model described the d3,2 versus Cp of the pea protein samples well.
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Affiliation(s)
- Maud G J Meijers
- TiFN, Nieuwe Kanaal 9A, 6709 PA Wageningen, The Netherlands
- Laboratory of Food Chemistry, Wageningen University and Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Marcel B J Meinders
- TiFN, Nieuwe Kanaal 9A, 6709 PA Wageningen, The Netherlands
- Food and Biobased Research, Wageningen University and Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Jean-Paul Vincken
- Laboratory of Food Chemistry, Wageningen University and Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Peter A Wierenga
- Laboratory of Food Chemistry, Wageningen University and Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
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4
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Liu Z, Lin S, Liu W, Nakamura Y, Tang Y. Construction of benzyl isothiocyanate-loaded fish skin gelatin-luteolin compound emulsion delivery system, and its digestion and absorption characteristics. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1864-1873. [PMID: 36571447 DOI: 10.1002/jsfa.12411] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/24/2022] [Revised: 12/13/2022] [Accepted: 12/26/2022] [Indexed: 06/17/2023]
Abstract
BACKGROUND Fish skin gelatin (FSG) and luteolin (LUT) were used as composite emulsifiers, and benzyl isothiocyanate (BITC) was used as a model of nutrient delivery to construct a stable emulsion. The storage stability of the FSG-LUT emulsion and its effect on BITC release were investigated both in vitro and ex vivo. RESULTS LUT can quench FSG fluorophores statically and form a stable complex through hydrogen bonding and hydrophobic interactions. The FSG-LUT emulsion storage stability and embedding rate were higher than those of the FSG emulsion. The FSG-LUT emulsion microstructure was resistant to oral and gastric digestion, and the BITC retention rate and bioaccessibility were much higher than those of the FSG emulsion. Lastly, the ex vivo everted gut sac of rat intestine study demonstrated that BITC showed the highest absorption in the ileum, and the FSG-LUT emulsion absorbed BITC and sustained a controlled release in a specific position. CONCLUSION LUT could form stable complexes with FSG, which improved the stability and bioavailability of BITC in the FSG-LUT emulsion delivery system, and promoted further intestinal BITC absorption. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Zhiyu Liu
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Songyi Lin
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Wenwen Liu
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Yoshimasa Nakamura
- Environmental and Life Science, Institute of Academic and Research, Okayama University, Okayama, Japan
| | - Yue Tang
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
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Graván P, Aguilera-Garrido A, Marchal JA, Navarro-Marchal SA, Galisteo-González F. Lipid-core nanoparticles: Classification, preparation methods, routes of administration and recent advances in cancer treatment. Adv Colloid Interface Sci 2023; 314:102871. [PMID: 36958181 DOI: 10.1016/j.cis.2023.102871] [Citation(s) in RCA: 25] [Impact Index Per Article: 25.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2022] [Revised: 02/03/2023] [Accepted: 03/06/2023] [Indexed: 03/11/2023]
Abstract
Nanotechnological drug delivery platforms represent a new paradigm for cancer therapeutics as they improve the pharmacokinetic profile and distribution of chemotherapeutic agents over conventional formulations. Among nanoparticles, lipid-based nanoplatforms possessing a lipid core, that is, lipid-core nanoparticles (LCNPs), have gained increasing interest due to lipid properties such as high solubilizing potential, versatility, biocompatibility, and biodegradability. However, due to the wide spectrum of morphologies and types of LCNPs, there is a lack of consensus regarding their terminology and classification. According to the current state-of-the-art in this critical review, LCNPs are defined and classified based on the state of their lipidic components in liquid lipid nanoparticles (LLNs). These include lipid nanoemulsions (LNEs) and lipid nanocapsules (LNCs), solid lipid nanoparticles (SLNs) and nanostructured lipid nanocarriers (NLCs). In addition, we present a comprehensive and comparative description of the methods employed for their preparation, routes of administration and the fundamental role of physicochemical properties of LCNPs for efficient antitumoral drug-delivery application. Market available LCNPs, clinical trials and preclinical in vivo studies of promising LCNPs as potential treatments for different cancer pathologies are summarized.
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Affiliation(s)
- Pablo Graván
- Department of Applied Physics, Faculty of Science, University of Granada, 18071 Granada, Spain; Department of Human Anatomy and Embryology, Faculty of Medicine, University of Granada, 18016 Granada, Spain; Instituto de Investigación Biosanitaria de Granada ibs.GRANADA, 18012 Granada, Spain; Biopathology and Regenerative Medicine Institute (IBIMER), Centre for Biomedical Research (CIBM), University of Granada, 18016 Granada, Spain; Excellence Research Unit Modelling Nature (MNat), University of Granada, 18016 Granada, Spain; BioFab i3D - Biofabrication and 3D (bio)printing laboratory, University of Granada, 18100 Granada, Spain
| | - Aixa Aguilera-Garrido
- Department of Applied Physics, Faculty of Science, University of Granada, 18071 Granada, Spain
| | - Juan Antonio Marchal
- Department of Human Anatomy and Embryology, Faculty of Medicine, University of Granada, 18016 Granada, Spain; Instituto de Investigación Biosanitaria de Granada ibs.GRANADA, 18012 Granada, Spain; Biopathology and Regenerative Medicine Institute (IBIMER), Centre for Biomedical Research (CIBM), University of Granada, 18016 Granada, Spain; Excellence Research Unit Modelling Nature (MNat), University of Granada, 18016 Granada, Spain; BioFab i3D - Biofabrication and 3D (bio)printing laboratory, University of Granada, 18100 Granada, Spain
| | - Saúl A Navarro-Marchal
- Biopathology and Regenerative Medicine Institute (IBIMER), Centre for Biomedical Research (CIBM), University of Granada, 18016 Granada, Spain; Excellence Research Unit Modelling Nature (MNat), University of Granada, 18016 Granada, Spain; Cancer Research UK Edinburgh Centre, Institute of Genetics and Cancer, University of Edinburgh, EH4 2XU Edinburgh, UK.
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Impact of process and composition of formulas for elderly on in vitro digestion using the dynamic DIDGI® model. Food Res Int 2023; 167:112716. [PMID: 37087275 DOI: 10.1016/j.foodres.2023.112716] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Revised: 03/02/2023] [Accepted: 03/14/2023] [Indexed: 03/22/2023]
Abstract
Due to the lower efficiency of the elderly digestion system, new formulations are needed in order to increase the bioaccessibility of macronutrients. The aim of the work was to evaluate the effect of the process of protein sources production using either liquid (F2) vs spray dried milk proteins (F1/F3) and the source of lipids (vegetable oil (F1) vs mix of vegetable oil + bovine milk cream (F2/F3)) ingredients on the macronutrient digestion of three experimental elderly formulas. The dynamic in vitro digestion model DIDGI®, was adapted to simulate the digestive conditions of the elderly. An exhaustive review of the literature was carried out in order to simulate as closely as possible the elderly digestive parameters and constituted the starting point towards a consensus in vitro digestion model that will be proposed soon by the INFOGEST scientific network. The three experimental formulas (F1/F2/F3) differing by the composition and process applied were submitted to the DIDGI® dynamic in vitro digestion over four hours using parameters adapted to the elderly. The three formulas were compared in terms of proteolysis and lipolysis. A slight impact of the process (liquid vs spray-dried) on the degree of proteolysis at the end of digestion was observed with 50.8% for F2 compared to 56.8% for F1 and 52.9% for F3 with<5% of difference between the 3 formulas. Concerning the degree of lipolysis, the addition of bovine cream led to a lesser extent of lipolysis with 63.7 and 60.2% for F2 and F3 respectively versus 66.3% for F1 (containing only vegetable oil). Our results highlighted the beneficial input of the milk fat with a higher level of phospholipids and a lower ω6/ω3 PUFA ratio and can be a good alternative to the use of the vegetable fat in drinks for elderly people.
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Xiang X, Wen L, Wang Z, Yang G, Mao J, An X, Kan J. A comprehensive study on physicochemical properties, bioactive compounds, and emulsified lipid digestion characteristics of Idesia polycarpa var. Vestita Diels fruits oil. Food Chem 2023; 404:134634. [DOI: 10.1016/j.foodchem.2022.134634] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 10/09/2022] [Accepted: 10/13/2022] [Indexed: 11/06/2022]
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8
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Lewkowicz M, Jones M, Kovacevic B, Ionescu CM, Wagle SR, Foster T, Mikov M, Mooranian A, Al-Salami H. Potentials and limitations of pharmaceutical and pharmacological applications of bile acids in hearing loss treatment. Ther Deliv 2023; 13:477-488. [PMID: 36803017 DOI: 10.4155/tde-2022-0033] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/23/2023] Open
Abstract
Hearing loss is a worldwide epidemic, with approximately 1.5 billion people currently struggling with hearing-related conditions. Currently, the most wildly used and effective treatments for hearing loss are primarily focus on the use of hearing aids and cochlear implants. However, these have many limitations, highlighting the importance of developing a pharmacological solution that may be used to overcome barriers associated with such devices. Due to the challenges of delivering therapeutic agents to the inner ear, bile acids are being explored as potential drug excipients and permeation enhancers. This review, therefore, aims to explore the pathophysiology of hearing loss, the challenges in treatment and the manners in which bile acids could potentially aid in overcoming these challenges.
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Affiliation(s)
- Michael Lewkowicz
- The Biotechnology & Drug Development Research Laboratory, Curtin Medical School & Curtin Health Innovation Research Institute, Curtin University, Perth, WA, 6102, Australia
- Hearing Therapeutics Department, Ear Science Institute Australia, Queen Elizabeth II Medical Centre, Perth, WA, 6009, Australia
| | - Melissa Jones
- The Biotechnology & Drug Development Research Laboratory, Curtin Medical School & Curtin Health Innovation Research Institute, Curtin University, Perth, WA, 6102, Australia
- Hearing Therapeutics Department, Ear Science Institute Australia, Queen Elizabeth II Medical Centre, Perth, WA, 6009, Australia
| | - Bozica Kovacevic
- The Biotechnology & Drug Development Research Laboratory, Curtin Medical School & Curtin Health Innovation Research Institute, Curtin University, Perth, WA, 6102, Australia
- Hearing Therapeutics Department, Ear Science Institute Australia, Queen Elizabeth II Medical Centre, Perth, WA, 6009, Australia
| | - Corina Mihaela Ionescu
- The Biotechnology & Drug Development Research Laboratory, Curtin Medical School & Curtin Health Innovation Research Institute, Curtin University, Perth, WA, 6102, Australia
- Hearing Therapeutics Department, Ear Science Institute Australia, Queen Elizabeth II Medical Centre, Perth, WA, 6009, Australia
| | - Susbin Raj Wagle
- The Biotechnology & Drug Development Research Laboratory, Curtin Medical School & Curtin Health Innovation Research Institute, Curtin University, Perth, WA, 6102, Australia
- Hearing Therapeutics Department, Ear Science Institute Australia, Queen Elizabeth II Medical Centre, Perth, WA, 6009, Australia
| | - Thomas Foster
- The Biotechnology & Drug Development Research Laboratory, Curtin Medical School & Curtin Health Innovation Research Institute, Curtin University, Perth, WA, 6102, Australia
- Hearing Therapeutics Department, Ear Science Institute Australia, Queen Elizabeth II Medical Centre, Perth, WA, 6009, Australia
| | - Momir Mikov
- Department of Pharmacology, Toxicology & Clinical Pharmacology, Faculty of Medicine, University of Novi Sad, Novi Sad, 21101, Serbia
| | - Armin Mooranian
- The Biotechnology & Drug Development Research Laboratory, Curtin Medical School & Curtin Health Innovation Research Institute, Curtin University, Perth, WA, 6102, Australia
- Hearing Therapeutics Department, Ear Science Institute Australia, Queen Elizabeth II Medical Centre, Perth, WA, 6009, Australia
| | - Hani Al-Salami
- The Biotechnology & Drug Development Research Laboratory, Curtin Medical School & Curtin Health Innovation Research Institute, Curtin University, Perth, WA, 6102, Australia
- Hearing Therapeutics Department, Ear Science Institute Australia, Queen Elizabeth II Medical Centre, Perth, WA, 6009, Australia
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Guan S, Hua X, Wang Z, Yuan Y, Yang R. Performance of ultrahigh methoxylated pectin as the delivery material in the simulated in vitro digestion. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108086] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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10
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Yang B, Huang S, Yang N, Cao A, Zhao L, Zhang J, Zhao G, Ma Q. Porcine bile acids promote the utilization of fat and vitamin A under low-fat diets. Front Nutr 2022; 9:1005195. [PMID: 36245518 PMCID: PMC9554479 DOI: 10.3389/fnut.2022.1005195] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Accepted: 09/15/2022] [Indexed: 11/16/2022] Open
Abstract
Fat-soluble vitamin malabsorption may occur due to low dietary fat content, even in the presence of an adequate supply of fat-soluble vitamins. Bile acids (BAs) have been confirmed as emulsifiers to promote fat absorption in high-fat diets. However, there are no direct evidence of exogenous BAs promoting the utilization of fat-soluble vitamins associated with fat absorption in vitro and in vivo. Therefore, we chose laying hens as model animals, as their diet usually does not contain much fat, to expand the study of BAs. BAs were investigated in vitro for emulsification, simulated intestinal digestion, and release rate of fat-soluble vitamins. Subsequently, a total of 450 healthy 45-week-old Hy-Line Gray laying hens were chosen for an 84-day feeding trial. They were divided into five treatments, feeding diets supplemented with 0, 30, 60, 90, and 120 mg/kg BAs, respectively. No extra fat was added to the basic diet (crude fat was 3.23%). In vitro, BAs effectively emulsified the water-oil interface. Moreover, BAs promoted the hydrolysis of fat by lipase to release more fatty acids. Although BAs increased the release rates of vitamins A, D, and E from vegetable oils, BAs improved for the digestion of vitamin A more effectively. Dietary supplementation of 60 mg/kg BAs in laying hens markedly improved the laying performance. The total number of follicles in ovaries increased in 30 and 60 mg/kg BAs groups. Both the crude fat and total energy utilization rates of BAs groups were improved. Lipase and lipoprotein lipase activities were enhanced in the small intestine in 60, 90, and 120 mg/kg BAs groups. Furthermore, we observed an increase in vitamin A content in the liver and serum of laying hens in the 60, 90, and 120 mg/kg BAs groups. The serum IgA content in the 90 and 120 mg/kg BAs groups was significantly improved. A decrease in serum malondialdehyde levels and an increase in glutathione peroxidase activity were also observed in BAs groups. The present study concluded that BAs promoted the absorption of vitamin A by promoting the absorption of fat even under low-fat diets, thereupon improving the reproduction and health of model animals.
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Affiliation(s)
- Bowen Yang
- College of Animal Science and Technology, Hebei Agricultural University, Baoding, China
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, China
| | - Shimeng Huang
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, China
| | - Ning Yang
- National Engineering Laboratory for Animal Breeding and Key Laboratory of Animal Genetics, Breeding and Reproduction, College of Animal Science and Technology, China Agricultural University, Beijing, China
| | - Aizhi Cao
- Dezhou Key Laboratory for Applied Bile Acid Research, Shandong Longchang Animal Health Product Co., Ltd., Dezhou, China
| | - Lihong Zhao
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, China
| | - Jianyun Zhang
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, China
| | - Guoxian Zhao
- College of Animal Science and Technology, Hebei Agricultural University, Baoding, China
| | - Qiugang Ma
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, China
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Gastrointestinal Fate and Fatty Acid Release of Pickering Emulsions Stabilized by Mixtures of Plant Protein Microgels + Cellulose Particles: an In Vitro Static Digestion Study. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09756-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
AbstractThe present study aims to investigate the in vitro intestinal digestion fate of Pickering emulsions with complex dual particle interfaces. Pickering oil-in-water emulsions (PPM-E) stabilized by plant (pea) protein-based microgels (PPM), as well as PPM-E where the interface was additionally covered by cellulose nanocrystals (CNC), were designed at acidic pH (pH 3.0). The gastrointestinal fate of the PPM-E and free fatty acid (FFA) release, was tested via the INFOGEST static in vitro digestion model and data was fitted using theoretical models. Lipid digestion was also monitored using lipase alone bypassing the gastric phase to understand the impact of proteolysis on FFA release. Coalescence was observed in the PPM-stabilized emulsions in the gastric phase, but not in those co-stabilized by CNC. However, coalescence occurred during the intestinal digestion stage, irrespective of the CNC concentration added (1–3 wt % CNC). The presence of CNC lowered the lipolysis kinetics but raised the extent of FFA release as compared to in its absence (p < 0.05), due to lower levels of gastric coalescence, i.e., a higher interfacial area. The trends were similar when just lipase was added with no prior gastric phase, although the extent and rate of FFA release was reduced in all emulsions, highlighting the importance of prior proteolysis in lipolysis of such systems. In summary, an electrostatically self-assembled interfacial structure of two types of oppositely-charged particles (at gastric pH) might be a useful strategy to enable enhanced delivery of lipophilic compounds that require protection in the stomach but release in the intestines.
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Klojdová I, Stathopoulos C. The Potential Application of Pickering Multiple Emulsions in Food. Foods 2022; 11:foods11111558. [PMID: 35681307 PMCID: PMC9180460 DOI: 10.3390/foods11111558] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2022] [Revised: 05/16/2022] [Accepted: 05/23/2022] [Indexed: 02/04/2023] Open
Abstract
Emulsions stabilized by adsorbed particles—Pickering particles (PPs) instead of surfactants and emulsifiers are called Pickering emulsions. Here, we review the possible uses of Pickering multiple emulsions (PMEs) in the food industry. Food-grade PMEs are very complex systems with high potential for application in food technology. They can be prepared by traditional two-step emulsification processes but also using complex techniques, e.g., microfluidic devices. Compared to those stabilized with an emulsifier, PMEs provide more benefits such as lower susceptibility to coalescence, possible encapsulation of functional compounds in PMEs or even PPs with controlled release, etc. Additionally, the PPs can be made from food-grade by-products. Naturally, w/o/w emulsions in the Pickering form can also provide benefits such as fat reduction by partial replacement of fat phase with internal water phase and encapsulation of sensitive compounds in the internal water phase. A possible advanced type of PMEs may be stabilized by Janus particles, which can change their physicochemical properties and control properties of the whole emulsion systems. These emulsions have big potential as biosensors. In this paper, recent advances in the application of PPs in food emulsions are highlighted with emphasis on the potential application in food-grade PMEs.
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13
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Zhang W, Hao J, Yuan Y, Xu D. Influence of Carboxymethyl Cellulose on the Stability, Rheological Property, and in-vitro Digestion of Soy Protein Isolate (SPI)-Stabilized Rice Bran Oil Emulsion. Front Nutr 2022; 9:878725. [PMID: 35479744 PMCID: PMC9037688 DOI: 10.3389/fnut.2022.878725] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2022] [Accepted: 03/10/2022] [Indexed: 11/25/2022] Open
Abstract
In this study, carboxymethyl cellulose (CMC) was added to soybean protein isolate (SPI)-stabilized rice bran oil (RBO) emulsion to improve its physicochemical stability and free fatty acid (FFA) release characteristics. RBO emulsions stabilized by SPI and various contents of CMC were prepared and assessed by measuring zeta potential, particle size, transmission, and microstructure, the rheological properties were analyzed by dynamic shear rheometer. In addition, its chemical stability was characterized by a storage experiment, and the FFA release was explored by a simulated gastrointestinal tract (GIT) model. It showed that the negative charge of the droplets of RBO emulsion was increased with increasing CMC content. The decrease in transmission of SPI-stabilized RBO emulsion with increasing CMC content was due to the droplets not being free to move by the special network interaction and an increase in the viscosity. According to the determination of the reactive substances of lipid hydroperoxide and thiobarbituric acid during 30 days storage at 37°C, the chemical stability of the emulsion added with CMC was enhanced compared with the SPI-stabilized RBO emulsion. In-vitro digestion studies not only evaluated the structural changes of RBO emulsions at different stages, but also found that RBO emulsion with CMC showed a higher level of free fatty acids release in comparison with that without CMC. It indicated that the utilization of CMC can improve the bioavailability of RBO emulsions.
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Affiliation(s)
| | | | | | - Duoxia Xu
- Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University, Beijing, China
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14
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Wojciechowski K. Surface tension of native and modified plant seed proteins. Adv Colloid Interface Sci 2022; 302:102641. [PMID: 35299137 DOI: 10.1016/j.cis.2022.102641] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2021] [Revised: 03/07/2022] [Accepted: 03/07/2022] [Indexed: 12/01/2022]
Abstract
The present review, dedicated to Prof. Zbigniew Adamczyk on the occasion of his 70th anniversary, covers the literature data on surface tension and surface compression (dilational) rheology of the adsorbed layers of 21 plant seed proteins (10 leguminous and 11 non-leguminous plants). They are typically analyzed as protein concentrates or isolates, the latter usually obtained by isoelectric precipitation or diafiltration. Despite generally lower solubility, as compared to their animal counterparts (lactoglobulins, caseins, albumins, etc.), the plant seed proteins are also capable of lowering surface tension and forming viscoelastic adsorbed layers. Many seed proteins serve mostly as amino acids reservoirs for the future seedling (storage proteins), hence their instantaneous amphiphilicity is not always sufficient to induce strong adsorption at the aqueous-air interface. They can be, however, conveniently unfolded, hydrolyzed and/or chemically/enzymatically modified to expose more hydrophilic or hydrophobic patches. As shown in numerous contributions reviewed below, the resulting shift of the hydrophilic-lipophilic balance can boost their surface activity to the level comparable to that of many animal proteins or low molecular weight surfactants. An important advantage of the plant seed proteins over the animal ones is their much lower environmental cost and abundance in many plants (e.g. ~40% in sunflower or soybean seeds).
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Affiliation(s)
- Kamil Wojciechowski
- Faculty of Chemistry, Warsaw University of Technology, Noakowskiego 3, Warsaw 00-664, Poland.
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15
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Lu J, Xu X, Zhao X. Interfacial rheology of alkali pH-shifted myofibrillar protein at O/W interface and impact of Tween 20 displacement. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107275] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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16
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Shen P, Zhao M, Zhou F. Design of soy protein/peptide-based colloidal particles and their role in controlling the lipid digestion of emulsions. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2021.10.003] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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17
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Zhao L, Wang J, Mao X. Composition and interfacial properties play key roles in different lipid digestion between goat and cow milk fat globules in vitro. Food Chem 2021; 374:131538. [PMID: 34839970 DOI: 10.1016/j.foodchem.2021.131538] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2021] [Revised: 10/12/2021] [Accepted: 11/04/2021] [Indexed: 12/25/2022]
Abstract
The different TAG, interfacial properties and digestion rate between goat and cow milk fat globules were investigated. The mechanism of their different lipid digestion was also elucidated. Raw goat milk fat globules had smaller size, less large molecular weight and unsaturated TAG, larger liquid-ordered region and fewer glycoproteins, which contributed to the higher digestion rate than cow milk. After homogenization, the goat lipids also had higher digestion rate that was attributed to the special structure of easy-to-digest TAG and less glycosylated molecules not globule size. More integrated phospholipid layers and glycosylated molecules of HTST milk fat globules resulted in a lower lipid digestion rate than other processed milks. No difference in digestion rate between pasteurized goat and cow milk fat globules might be explained by the more denatured proteins and glycosylated molecules, respectively. Therefore, the TAG and interfacial properties contributed to different digestion between goat and cow milk fat globules.
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Affiliation(s)
- Lili Zhao
- College of Food Science & Nutritional Engineering, Key Laboratory of Functional Dairy, Ministry of Education, China Agricultural University, Beijing 100083, China
| | - Jun Wang
- College of Food Science & Nutritional Engineering, Key Laboratory of Functional Dairy, Ministry of Education, China Agricultural University, Beijing 100083, China
| | - Xueying Mao
- College of Food Science & Nutritional Engineering, Key Laboratory of Functional Dairy, Ministry of Education, China Agricultural University, Beijing 100083, China.
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18
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19
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Murray BS, Ettelaie R, Sarkar A, Mackie AR, Dickinson E. The perfect hydrocolloid stabilizer: Imagination versus reality. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106696] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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20
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Wei R, Zhao S, Zhang L, Feng L, Zhao C, An Q, Bao Y, Zhang L, Zheng J. Upper digestion fate of citrus pectin-stabilized emulsion: An interfacial behavior perspective. Carbohydr Polym 2021; 264:118040. [PMID: 33910723 DOI: 10.1016/j.carbpol.2021.118040] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2021] [Revised: 04/03/2021] [Accepted: 04/04/2021] [Indexed: 10/21/2022]
Abstract
Citrus pectin can serve as a naturally digestion-resistant emulsifier, although how it achieves this effect is still unknown. In this study, the upper digestion fate of an emulsion stabilized by different concentrations of citrus pectin, and changes in its interfacial properties during digestion, were investigated. Emulsions stabilized by high-concentration citrus pectin (3 %) were relatively stable during digestion and had a lower free fatty acid (FFA) release rate than emulsions stabilized by low-concentration citrus pectin (1 %). At the low concentration, the citrus pectin interface had a thin absorbing layer and was largely replaced by bile salts, while at high concentration the citrus pectin interface possessed a uniform and thick adsorbing layer that resisted the replacement of bile salts and enabled lipase adsorption. This study has improved our understanding of the digestion of emulsion from the interface and will be useful for designing emulsion-based functional foods that can achieve targeted release.
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Affiliation(s)
- Rujun Wei
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
| | - Shaojie Zhao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
| | - Lin Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109, China
| | - Liping Feng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
| | - Chengying Zhao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
| | - Qing An
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
| | - Yuming Bao
- Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, 100081, China
| | - Lina Zhang
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, 100081, China
| | - Jinkai Zheng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109, China.
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21
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Chen J, Li X, Kong B, Ma J, Liu M, Liu C, Liu Q. How to Efficiently Remove
tert
‐butylhydroquinone from Commercial Soybean Oils to Obtain Stripped Oils: Eliminating
tert
‐butylhydroquinone's Influence on Oxidative Stabilities of Model Oil‐in‐Water Emulsions. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202000385] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
- Jiaxin Chen
- College of Food Science Northeast Agricultural University Harbin Heilongjiang 150030 China
| | - Xin Li
- Sharable Platform of Large‐Scale Instruments & Equipments Northeast Agricultural University Harbin Heilongjiang 150030 China
| | - Baohua Kong
- College of Food Science Northeast Agricultural University Harbin Heilongjiang 150030 China
| | - Jinglin Ma
- College of Food Science Northeast Agricultural University Harbin Heilongjiang 150030 China
| | - Meiyue Liu
- College of Food Science Northeast Agricultural University Harbin Heilongjiang 150030 China
| | - Chengguo Liu
- Sharable Platform of Large‐Scale Instruments & Equipments Northeast Agricultural University Harbin Heilongjiang 150030 China
| | - Qian Liu
- College of Food Science Northeast Agricultural University Harbin Heilongjiang 150030 China
- Heilongjiang Green Food Science & Research Institute Harbin Heilongjiang 150028 China
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22
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Yang N, Ye J, Li J, Hu B, Leheny RL, Nishinari K, Fang Y. Interfacial behaviour of β-lactoglobulin aggregates at the oil-water interface studied using particle tracking and dilatational rheology. SOFT MATTER 2021; 17:2973-2984. [PMID: 33595572 DOI: 10.1039/d0sm01761b] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
During processing, proteins are easily self-assembled into different aggregates, such as nanoparticles and fibrils. Protein aggregates exhibit a strong interfacial activity due to their morphologies and functional groups on the surface. Their interfacial structure and rheological properties at the oil-water interface have a significant effect on the stability and fat digestion of emulsions in food. In this study, β-lactoglobulin (β-lg) aggregates including β-lg nanoparticles (β-lg NP) and β-lg fibrils (β-lg F) were prepared in solution by controlling the heating temperature and pH, and their surface properties including the electric potential, hydrophobicity, and density of free thiol groups were characterized. The adsorption kinetics, interfacial rheology, and displacement by bile salts (BSs) of native β-lg and its aggregates at the oil (decane)/water interfaces were studied using particle tracking microrheology and dilatational rheology. From the movement of tracer particles at the interface, β-lg NP and β-lg F were found to adsorb faster than native β-lg, and they were found to form interfacial films with a marginally higher elasticity. During the process of protein adsorption, the films of β-lg and its aggregates are not uniform. In the process of protein displacement, β-lg NP has the strongest ability while native β-lg has the weakest ability to resist BS substitution, which is consistent with the results from in vitro digestion experiments. The present study reveals the microrheological behaviour of protein aggregates at the oil-water interface and demonstrates that β-lg thermal aggregates exhibit an excellent emulsification ability and can be used to control fat digestion. The study also illustrates the applicability of microrheological methods to the study of interfacial rheology and its complementarity with dilatational rheological methods.
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Affiliation(s)
- Nan Yang
- Glyn O. Phillips Hydrocolloid Research Centre, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Department of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, China. and Food Hydrocolloid International Science and Technology Cooperation Base of Hubei Province, Hubei University of Technology, Wuhan 430068, China and Department of Physics and Astronomy, Johns Hopkins University, Baltimore, MD 21218, USA
| | - Jing Ye
- Glyn O. Phillips Hydrocolloid Research Centre, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Department of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, China.
| | - Jing Li
- Glyn O. Phillips Hydrocolloid Research Centre, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Department of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, China.
| | - Bing Hu
- Glyn O. Phillips Hydrocolloid Research Centre, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Department of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, China.
| | - Robert L Leheny
- Department of Physics and Astronomy, Johns Hopkins University, Baltimore, MD 21218, USA
| | - Katsuyoshi Nishinari
- Glyn O. Phillips Hydrocolloid Research Centre, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Department of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, China. and Food Hydrocolloid International Science and Technology Cooperation Base of Hubei Province, Hubei University of Technology, Wuhan 430068, China
| | - Yapeng Fang
- Glyn O. Phillips Hydrocolloid Research Centre, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Department of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, China. and Food Hydrocolloid International Science and Technology Cooperation Base of Hubei Province, Hubei University of Technology, Wuhan 430068, China
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23
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Proficiency of nanostructured lipid carriers for the formulation of amphiphilic bile acid oligomers. Colloids Surf A Physicochem Eng Asp 2021. [DOI: 10.1016/j.colsurfa.2020.125841] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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24
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Gomes A, Costa ALR, Cardoso DD, Furtado GDF, Cunha RL. Impact of whey protein/surfactant mixture and oil type on the gastrointestinal fate of emulsions: Ingredient engineering. Food Res Int 2020; 137:109360. [DOI: 10.1016/j.foodres.2020.109360] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2020] [Revised: 05/22/2020] [Accepted: 05/25/2020] [Indexed: 12/14/2022]
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25
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Pabois O, Ziolek RM, Lorenz CD, Prévost S, Mahmoudi N, Skoda MWA, Welbourn RJL, Valero M, Harvey RD, Grundy MML, Wilde PJ, Grillo I, Gerelli Y, Dreiss CA. Morphology of bile salts micelles and mixed micelles with lipolysis products, from scattering techniques and atomistic simulations. J Colloid Interface Sci 2020; 587:522-537. [PMID: 33189321 DOI: 10.1016/j.jcis.2020.10.101] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2020] [Revised: 10/23/2020] [Accepted: 10/25/2020] [Indexed: 12/17/2022]
Abstract
HYPOTHESES Bile salts (BS) are biosurfactants released into the small intestine, which play key and contrasting roles in lipid digestion: they adsorb at interfaces and promote the adsorption of digestive enzymes onto fat droplets, while they also remove lipolysis products from that interface, solubilising them into mixed micelles. Small architectural variations on their chemical structure, specifically their bile acid moiety, are hypothesised to underlie these conflicting functionalities, which should be reflected in different aggregation and solubilisation behaviour. EXPERIMENTS The micellisation of two BS, sodium taurocholate (NaTC) and sodium taurodeoxycholate (NaTDC), which differ by one hydroxyl group on the bile acid moiety, was assessed by pyrene fluorescence spectroscopy, and the morphology of aggregates formed in the absence and presence of fatty acids (FA) and monoacylglycerols (MAG) - typical lipolysis products - was resolved by small-angle X-ray/neutron scattering (SAXS, SANS) and molecular dynamics simulations. The solubilisation by BS of triacylglycerol-incorporating liposomes - mimicking ingested lipids - was studied by neutron reflectometry and SANS. FINDINGS Our results demonstrate that BS micelles exhibit an ellipsoidal shape. NaTDC displays a lower critical micellar concentration and forms larger and more spherical aggregates than NaTC. Similar observations were made for BS micelles mixed with FA and MAG. Structural studies with liposomes show that the addition of BS induces their solubilisation into mixed micelles, with NaTDC displaying a higher solubilising capacity.
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Affiliation(s)
- Olivia Pabois
- Institut Laue-Langevin, Grenoble 38000, France; Institute of Pharmaceutical Science, King's College London, London SE1 9NH, United Kingdom.
| | - Robert M Ziolek
- Department of Physics, King's College London, London WC2R 2LS, United Kingdom.
| | - Christian D Lorenz
- Department of Physics, King's College London, London WC2R 2LS, United Kingdom.
| | | | - Najet Mahmoudi
- ISIS Neutron & Muon Source, STFC Rutherford Appleton Laboratory, Didcot OX11 0QX, United Kingdom.
| | - Maximilian W A Skoda
- ISIS Neutron & Muon Source, STFC Rutherford Appleton Laboratory, Didcot OX11 0QX, United Kingdom.
| | - Rebecca J L Welbourn
- ISIS Neutron & Muon Source, STFC Rutherford Appleton Laboratory, Didcot OX11 0QX, United Kingdom.
| | - Margarita Valero
- Department of Physical Chemistry, University of Salamanca, Salamanca 37007, Spain.
| | - Richard D Harvey
- Department of Pharmaceutical Chemistry, University of Vienna, Vienna A-1090, Austria.
| | | | - Peter J Wilde
- Quadram Institute Bioscience, Norwich Research Park, Norwich NR4 7UQ, United Kingdom.
| | | | - Yuri Gerelli
- Institut Laue-Langevin, Grenoble 38000, France; Department of Life and Environmental Sciences, Polytechnic University of Marche, Ancona 60131, Italy.
| | - Cécile A Dreiss
- Institute of Pharmaceutical Science, King's College London, London SE1 9NH, United Kingdom.
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26
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Silva M, Zisu B, Chandrapala J. INFLUENCE OF MILK PROTEIN COMPOSITION ON PHYSICOCHEMICAL AND MICROSTRUCTURAL CHANGES OF SONO-EMULSIONS DURING IN VITRO DIGESTION. FOOD STRUCTURE 2020. [DOI: 10.1016/j.foostr.2020.100157] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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27
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Hadian M, Labbafi M, Hosseini SMH, Safari M, Vries RD. A deeper insight into the characteristics of double-layer oil-in-water emulsions stabilized by Persian gum and whey protein isolate. J DISPER SCI TECHNOL 2020. [DOI: 10.1080/01932691.2020.1816178] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Mohammad Hadian
- Department of Food Science and Technology, Razi Food Chemistry Lab, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
- Physical Chemistry and Soft Matter, Wageningen University and Research, Wageningen, the Netherlands
| | - Mohsen Labbafi
- Department of Food Science and Technology, Razi Food Chemistry Lab, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | | | - Mohammad Safari
- Department of Food Science and Technology, Razi Food Chemistry Lab, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Renko de Vries
- Physical Chemistry and Soft Matter, Wageningen University and Research, Wageningen, the Netherlands
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28
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Macierzanka A, Torcello-Gómez A, Jungnickel C, Maldonado-Valderrama J. Bile salts in digestion and transport of lipids. Adv Colloid Interface Sci 2019; 274:102045. [PMID: 31689682 DOI: 10.1016/j.cis.2019.102045] [Citation(s) in RCA: 87] [Impact Index Per Article: 17.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2019] [Accepted: 10/05/2019] [Indexed: 12/11/2022]
Abstract
Because of their unusual chemical structure, bile salts (BS) play a fundamental role in intestinal lipid digestion and transport. BS have a planar arrangement of hydrophobic and hydrophilic moieties, which enables the BS molecules to form peculiar self-assembled structures in aqueous solutions. This molecular arrangement also has an influence on specific interactions of BS with lipid molecules and other compounds of ingested food and digestive media. Those comprise the complex scenario in which lipolysis occurs. In this review, we discuss the BS synthesis, composition, bulk interactions and mode of action during lipid digestion and transport. We look specifically into surfactant-related functions of BS that affect lipolysis, such as interactions with dietary fibre and emulsifiers, the interfacial activity in facilitating lipase and colipase anchoring to the lipid substrate interface, and finally the role of BS in the intestinal transport of lipids. Unravelling the roles of BS in the processing of lipids in the gastrointestinal tract requires a detailed analysis of their interactions with different compounds. We provide an update on the most recent findings concerning two areas of BS involvement: lipolysis and intestinal transport. We first explore the interactions of BS with various dietary fibres and food emulsifiers in bulk and at interfaces, as these appear to be key aspects for understanding interactions with digestive media. Next, we explore the interactions of BS with components of the intestinal digestion environment, and the role of BS in displacing material from the oil-water interface and facilitating adsorption of lipase. We look into the process of desorption, solubilisation of lipolysis, products and formation of mixed micelles. Finally, the BS-driven interactions of colloidal particles with the small intestinal mucus layer are considered, providing new findings for the overall assessment of the role of BS in lipid digestion and intestinal transport. This review offers a unique compilation of well-established and most recent studies dealing with the interactions of BS with food emulsifiers, nanoparticles and dietary fibre, as well as with the luminal compounds of the gut, such as lipase-colipase, triglycerides and intestinal mucus. The combined analysis of these complex interactions may provide crucial information on the pattern and extent of lipid digestion. Such knowledge is important for controlling the uptake of dietary lipids or lipophilic pharmaceuticals in the gastrointestinal tract through the engineering of novel food structures or colloidal drug-delivery systems.
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29
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Alshehab M, Budamagunta MS, Voss JC, Nitin N. Real-time measurements of milk fat globule membrane modulation during simulated intestinal digestion using electron paramagnetic resonance spectroscopy. Colloids Surf B Biointerfaces 2019; 184:110511. [PMID: 31600680 DOI: 10.1016/j.colsurfb.2019.110511] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2019] [Revised: 09/13/2019] [Accepted: 09/15/2019] [Indexed: 12/14/2022]
Abstract
Milk Fat Globules with their unique interfacial structure and membrane composition are a key nutritional source for mammalian infants, however, there is a limited understanding of the dynamics of fat digestion in these structures. Lipid digestion is an interfacial process involving interactions of enzymes and bile salts with the interface of suspended lipid droplets in an aqueous environment. In this study, we have developed an electron paramagnetic resonance spectroscopy approach to evaluate real time dynamics of milk fat globules interfacial structure during simulated intestinal digestion. To measure these dynamics, natural milk fat globule membrane was labeled with EPR-active probe, partitioning of EPR probes into MFGs membrane was validated using saturation-recovery measurements and calculation of the depth parameter Φ. After validation, the selected spin probe was used to evaluate the membrane's fluidity as a measure of the interface's modulation in the presence of bile salts and pancreatic lipase. Independently, bile salts were found to have a rigidifying effect on the spin probed MFGM, while pancreatic lipase resulted in an increase in membrane fluidity. When combined, the effect of lipase appears to be diminished in the presence of bile salts. These results indicate the efficacy of EPR in providing an insight into small time scale molecular dynamics of phospholipid interfaces in milk fat globules. Understanding interfacial dynamics of naturally occurring complex structures can significantly aid in understanding the role of interfacial composition and structural complexity in delivery of nutrients during digestion.
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Affiliation(s)
- Maha Alshehab
- Department of Food Science and Technology, University of California-Davis, Davis, CA 95616, United States
| | - Madhu S Budamagunta
- Department of Biochemistry and Molecular Medicine, University of California-Davis, Davis, CA 95616, United States
| | - John C Voss
- Department of Biochemistry and Molecular Medicine, University of California-Davis, Davis, CA 95616, United States
| | - Nitin Nitin
- Department of Food Science and Technology, University of California-Davis, Davis, CA 95616, United States.
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30
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Zhao L, Du M, Mao X. Change in interfacial properties of milk fat globules by homogenization and thermal processing plays a key role in their in vitro gastrointestinal digestion. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.05.034] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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31
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Ding J, Xu Z, Qi B, Cui S, Wang T, Jiang L, Zhang Y, Sui X. Fabrication and characterization of soybean oil bodies encapsulated in maltodextrin and chitosan-EGCG conjugates: An in vitro digestibility study. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.04.001] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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32
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Pabois O, Lorenz CD, Harvey RD, Grillo I, Grundy MML, Wilde PJ, Gerelli Y, Dreiss CA. Molecular insights into the behaviour of bile salts at interfaces: a key to their role in lipid digestion. J Colloid Interface Sci 2019; 556:266-277. [PMID: 31450021 DOI: 10.1016/j.jcis.2019.08.010] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2019] [Revised: 06/21/2019] [Accepted: 08/03/2019] [Indexed: 11/19/2022]
Abstract
HYPOTHESES Understanding the mechanisms underlying lipolysis is crucial to address the ongoing obesity crisis and associated cardiometabolic disorders. Bile salts (BS), biosurfactants present in the small intestine, play key roles in lipid digestion and absorption. It is hypothesised that their contrasting functionalities - adsorption at oil/water interfaces and shuttling of lipolysis products away from these interfaces - are linked to their structural diversity. We investigate the interfacial films formed by two BS, sodium taurocholate (NaTC) and sodium taurodeoxycholate (NaTDC), differing by the presence or absence of a hydroxyl group on their steroid skeleton. EXPERIMENTS Their adsorption behaviour at the air/water interface and interaction with a phospholipid monolayer - used to mimic a fat droplet interface - were assessed by surface pressure measurements and ellipsometry, while interfacial morphologies were characterised in the lateral and perpendicular directions by Brewster angle microscopy, X-ray and neutron reflectometry, and molecular dynamics simulations. FINDINGS Our results provide a comprehensive molecular-level understanding of the mechanisms governing BS interfacial behaviour. NaTC shows a higher affinity for the air/water and lipid/water interfaces, and may therefore favour enzyme adsorption, whereas NaTDC exhibits a higher propensity for desorption from these interfaces, and may thus more effectively displace hydrolysis products from the interface, through dynamic exchange.
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Affiliation(s)
- Olivia Pabois
- Institut Laue-Langevin, Grenoble 38000, France; Institute of Pharmaceutical Science, King's College London, London SE1 9NH, United Kingdom.
| | - Christian D Lorenz
- Department of Physics, King's College London, London WC2R 2LS, United Kingdom.
| | - Richard D Harvey
- Institut für Pharmazie, Martin-Luther-Universität Halle-Wittenberg, Halle (Saale) 06099, Germany.
| | | | - Myriam M-L Grundy
- School of Agriculture, Policy and Development, University of Reading, Reading RG6 6AR, United Kingdom.
| | - Peter J Wilde
- Quadram Institute Bioscience, Norwich Research Park, Norwich NR4 7UA, United Kingdom.
| | | | - Cécile A Dreiss
- Institute of Pharmaceutical Science, King's College London, London SE1 9NH, United Kingdom.
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33
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Overcoming in vitro gastric destabilisation of emulsion droplets using emulsion microgel particles for targeted intestinal release of fatty acids. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.11.010] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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34
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35
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Liu W, Liu J, Salt LJ, Ridout MJ, Han J, Wilde PJ. Structural stability of liposome-stabilized oil-in-water pickering emulsions and their fate during in vitro digestion. Food Funct 2019; 10:7262-7274. [DOI: 10.1039/c9fo00967a] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
An interesting liposome-stabilized oil-in-water Pickering emulsion shows pH-controllable and surfactant-dependent deformability whilst displaying dual delivery routes under external environment and oral-gastrointestinal conditions.
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Affiliation(s)
- Weilin Liu
- School of Food Science and Biotechnology
- Zhejiang Gongshang University
- Hangzhou 310018
- PR China
- Quadram Institute Bioscience
| | - Jianhua Liu
- Quadram Institute Bioscience
- Norwich Research Park
- Norwich
- UK
- Department of Food Science and Engineering
| | - Louise J. Salt
- Quadram Institute Bioscience
- Norwich Research Park
- Norwich
- UK
| | - Mike J. Ridout
- Quadram Institute Bioscience
- Norwich Research Park
- Norwich
- UK
| | - Jianzhong Han
- School of Food Science and Biotechnology
- Zhejiang Gongshang University
- Hangzhou 310018
- PR China
| | - Peter J. Wilde
- Quadram Institute Bioscience
- Norwich Research Park
- Norwich
- UK
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36
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Sarkar A, Zhang S, Holmes M, Ettelaie R. Colloidal aspects of digestion of Pickering emulsions: Experiments and theoretical models of lipid digestion kinetics. Adv Colloid Interface Sci 2019; 263:195-211. [PMID: 30580767 DOI: 10.1016/j.cis.2018.10.002] [Citation(s) in RCA: 127] [Impact Index Per Article: 25.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2018] [Revised: 10/19/2018] [Accepted: 10/19/2018] [Indexed: 11/25/2022]
Abstract
Lipid digestion is a bio-interfacial process that is largely governed by the binding of the lipase-colipase-biosurfactant (bile salts) complex onto the surface of emulsified lipid droplets. Therefore, engineering oil-water interfaces that prevent competitive displacement by bile salts and/or delay the transportation of lipase to the lipidoidal substrate can be an effective strategy to modulate lipolysis in human physiology. In this review, we present the mechanistic role of Pickering emulsions i.e. emulsions stabilised by micron-to-nano sized particles in modulating the important fundamental biological process of lipid digestion by virtue of their distinctive stability against coalescence and resilience to desorption by intestinal biosurfactants. We provide a systematic summary of recent experimental investigations and mathematical models that have blossomed in the last decade in this domain. A strategic examination of the behavior and mechanism of lipid digestion of droplets stabilised by particles in simulated biophysical environments (oral, gastric, intestinal regimes) was conducted. Various particle-laden interfaces were considered, where the particles were derived from synthetic or biological sources. This allowed us to categorize these particles into two classes based on their mechanistic role in modifying lipid digestion. These are 'human enzyme-unresponsive particles' (e.g. silica, cellulose, chitin, flavonoids) i.e. the ones that cannot to be digested by human enzymes, such as amylase, protease and 'human enzyme-responsive particles' (e.g. protein microgels, starch granules), which can be readily digested by humans. We focused on the role of particle shape (spherical, anisotropic) on modifying both interfacial and bulk phases during lipolysis. Also, the techniques currently used to alter the kinetics of lipid digestion using intelligent physical or chemical treatments to control interfacial particle spacing were critically reviewed. A comparison of how various mathematical models reported in literature predict free fatty acid release kinetics during lipid digestion highlighted the importance of the clear statement of the underlying assumptions. We provide details of the initial first order kinetic models to the more recent models, which account for the rate of adsorption of lipase at the droplet surface and include the crucial aspect of interfacial dynamics. We provide a unique decision tree on model selection, which is appropriate to minimize the difference between experimental data of free fatty acid generation and model predictions based on precise assumptions of droplet shrinkage, lipase-binding rate, and nature of lipase transport process to the particle-laden interface. Greater insights into the mechanisms of controlling lipolysis using particle-laden interfaces with appropriate mathematical model fitting permit better understanding of the key lipid digestion processes. Future outlook on interfacial design parameters, such as particle shape, size, polydispersity, charge, fusion, material chemistry, loading and development of new mathematical models that provide closed-loop equations from early to later stages of kinetics are proposed. Such future experiments and models hold promise for the tailoring of particle-laden interfaces for delaying lipid digestion and/or site-dependent controlled release of lipidic active molecules in composite soft matter systems, such as food, personal care, pharmaceutical, healthcare and biotechnological applications.
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37
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Ding J, Xu Z, Qi B, Jiang L, Sui X. Physicochemical and oxidative stability of a soybean oleosome-based emulsion and its in vitro digestive fate as affected by (-)-epigallocatechin-3-gallate. Food Funct 2018; 9:6146-6154. [PMID: 30379168 DOI: 10.1039/c8fo01215f] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2023]
Abstract
Oleosomes, which are pre-emulsified oil bodies found naturally in plants, have excellent stability, therefore making their use more popular in the food industries. However, the mechanism of EGCG in regulating the physicochemical and oxidative stability, and digestion of oleosome emulsions is not yet clear. In this study, the effect of EGCG on the properties of soybean oleosome emulsions (SOE) was examined at different pH values (5.0, 7.0, and 9.0). EGCG was significantly more effective in maintaining the stability of SOE at pH 5.0 and 7.0 over the 14 days of storage, but less effective at pH 9.0. Furthermore, lipid oxidation of SOE at pH 7.0 was successfully retarded by incorporating EGCG, but not at pH 5.0 and 9.0. The in vitro gastrointestinal results suggested that EGCG retarded the digestion rate of SOE based on a 20% reduction in free fatty acid release. The results of this study will help food technologists to design slow-digestive oleosome-based products that will satisfy health-conscious consumers' demand for healthier food choices.
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Affiliation(s)
- Jian Ding
- College of Food Science, Northeast Agricultural University, China.
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38
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Pavlović N, Goločorbin-Kon S, Ðanić M, Stanimirov B, Al-Salami H, Stankov K, Mikov M. Bile Acids and Their Derivatives as Potential Modifiers of Drug Release and Pharmacokinetic Profiles. Front Pharmacol 2018; 9:1283. [PMID: 30467479 DOI: 10.3389/fphar.2018.01283/bibtex] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2018] [Accepted: 10/18/2018] [Indexed: 05/27/2023] Open
Abstract
Bile acids have received considerable interest in the drug delivery research due to their peculiar physicochemical properties and biocompatibility. The main advantage of bile acids as drug absorption enhancers is their ability to act as both drug solubilizing and permeation-modifying agents. Therefore, bile acids may improve bioavailability of drugs whose absorption-limiting factors include either poor aqueous solubility or low membrane permeability. Besides, bile acids may withstand the gastrointestinal impediments and aid in the transporter-mediated absorption of physically complexed or chemically conjugated drug molecules. These biomolecules may increase the drug bioavailability also at submicellar levels by increasing the solubility and dissolution rate of non-polar drugs or through the partition into the membrane and increase of membrane fluidity and permeability. Most bile acid-induced effects are mediated by the nuclear receptors that activate transcriptional networks, which then affect the expression of a number of target genes, including those for membrane transport proteins, affecting the bioavailability of a number of drugs. Besides micellar solubilization, there are many other types of interactions between bile acids and drug molecules, which can influence the drug transport across the biological membranes. Most common drug-bile salt interaction is ion-pairing and the formed complexes may have either higher or lower polarity compared to the drug molecule itself. Furthermore, the hydroxyl and carboxyl groups of bile acids can be utilized for the covalent conjugation of drugs, which changes their physicochemical and pharmacokinetic properties. Bile acids can be utilized in the formulation of conventional dosage forms, but also of novel micellar, vesicular and polymer-based therapeutic systems. The availability of bile acids, along with their simple derivatization procedures, turn them into attractive building blocks for the design of novel pharmaceutical formulations and systems for the delivery of drugs, biomolecules and vaccines. Although toxic properties of hydrophobic bile acids have been described, their side effects are mostly produced when present in supraphysiological concentrations. Besides, minor structural modifications of natural bile acids may lead to the creation of bile acid derivatives with the reduced toxicity and preserved absorption-enhancing activity.
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Affiliation(s)
- Nebojša Pavlović
- Department of Pharmacy, Faculty of Medicine, University of Novi Sad, Novi Sad, Serbia
| | | | - Maja Ðanić
- Department of Pharmacology, Toxicology and Clinical Pharmacology, Faculty of Medicine, University of Novi Sad, Novi Sad, Serbia
| | - Bojan Stanimirov
- Department of Biochemistry, Faculty of Medicine, University of Novi Sad, Novi Sad, Serbia
| | - Hani Al-Salami
- Biotechnology and Drug Development Research Laboratory, School of Pharmacy and Biomedical Sciences, Curtin Health Innovation Research Institute, Curtin University, Perth, WA, Australia
| | - Karmen Stankov
- Department of Biochemistry, Faculty of Medicine, University of Novi Sad, Novi Sad, Serbia
| | - Momir Mikov
- Department of Pharmacology, Toxicology and Clinical Pharmacology, Faculty of Medicine, University of Novi Sad, Novi Sad, Serbia
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39
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Pavlović N, Goločorbin-Kon S, Ðanić M, Stanimirov B, Al-Salami H, Stankov K, Mikov M. Bile Acids and Their Derivatives as Potential Modifiers of Drug Release and Pharmacokinetic Profiles. Front Pharmacol 2018; 9:1283. [PMID: 30467479 PMCID: PMC6237018 DOI: 10.3389/fphar.2018.01283] [Citation(s) in RCA: 144] [Impact Index Per Article: 24.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2018] [Accepted: 10/18/2018] [Indexed: 12/16/2022] Open
Abstract
Bile acids have received considerable interest in the drug delivery research due to their peculiar physicochemical properties and biocompatibility. The main advantage of bile acids as drug absorption enhancers is their ability to act as both drug solubilizing and permeation-modifying agents. Therefore, bile acids may improve bioavailability of drugs whose absorption-limiting factors include either poor aqueous solubility or low membrane permeability. Besides, bile acids may withstand the gastrointestinal impediments and aid in the transporter-mediated absorption of physically complexed or chemically conjugated drug molecules. These biomolecules may increase the drug bioavailability also at submicellar levels by increasing the solubility and dissolution rate of non-polar drugs or through the partition into the membrane and increase of membrane fluidity and permeability. Most bile acid-induced effects are mediated by the nuclear receptors that activate transcriptional networks, which then affect the expression of a number of target genes, including those for membrane transport proteins, affecting the bioavailability of a number of drugs. Besides micellar solubilization, there are many other types of interactions between bile acids and drug molecules, which can influence the drug transport across the biological membranes. Most common drug-bile salt interaction is ion-pairing and the formed complexes may have either higher or lower polarity compared to the drug molecule itself. Furthermore, the hydroxyl and carboxyl groups of bile acids can be utilized for the covalent conjugation of drugs, which changes their physicochemical and pharmacokinetic properties. Bile acids can be utilized in the formulation of conventional dosage forms, but also of novel micellar, vesicular and polymer-based therapeutic systems. The availability of bile acids, along with their simple derivatization procedures, turn them into attractive building blocks for the design of novel pharmaceutical formulations and systems for the delivery of drugs, biomolecules and vaccines. Although toxic properties of hydrophobic bile acids have been described, their side effects are mostly produced when present in supraphysiological concentrations. Besides, minor structural modifications of natural bile acids may lead to the creation of bile acid derivatives with the reduced toxicity and preserved absorption-enhancing activity.
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Affiliation(s)
- Nebojša Pavlović
- Department of Pharmacy, Faculty of Medicine, University of Novi Sad, Novi Sad, Serbia
| | | | - Maja Ðanić
- Department of Pharmacology, Toxicology and Clinical Pharmacology, Faculty of Medicine, University of Novi Sad, Novi Sad, Serbia
| | - Bojan Stanimirov
- Department of Biochemistry, Faculty of Medicine, University of Novi Sad, Novi Sad, Serbia
| | - Hani Al-Salami
- Biotechnology and Drug Development Research Laboratory, School of Pharmacy and Biomedical Sciences, Curtin Health Innovation Research Institute, Curtin University, Perth, WA, Australia
| | - Karmen Stankov
- Department of Biochemistry, Faculty of Medicine, University of Novi Sad, Novi Sad, Serbia
| | - Momir Mikov
- Department of Pharmacology, Toxicology and Clinical Pharmacology, Faculty of Medicine, University of Novi Sad, Novi Sad, Serbia
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40
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Ye Z, Cao C, Liu Y, Cao P, Li Q. Digestion fates of different edible oils vary with their composition specificities and interactions with bile salts. Food Res Int 2018; 111:281-290. [DOI: 10.1016/j.foodres.2018.05.040] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2018] [Revised: 05/10/2018] [Accepted: 05/18/2018] [Indexed: 01/15/2023]
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41
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Yerramilli M, Longmore N, Ghosh S. Stability and Bioavailability of Curcumin in Mixed Sodium Caseinate and Pea Protein Isolate Nanoemulsions. J AM OIL CHEM SOC 2018. [DOI: 10.1002/aocs.12084] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Manispuritha Yerramilli
- Department of Food and Bioproduct Sciences; University of Saskatchewan, 51 Campus Drive; Saskatoon Saskatchewan S7N 5A8 Canada
| | - Natalie Longmore
- Department of Food and Bioproduct Sciences; University of Saskatchewan, 51 Campus Drive; Saskatoon Saskatchewan S7N 5A8 Canada
| | - Supratim Ghosh
- Department of Food and Bioproduct Sciences; University of Saskatchewan, 51 Campus Drive; Saskatoon Saskatchewan S7N 5A8 Canada
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42
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Gunning AP, Morris VJ. Getting the feel of food structure with atomic force microscopy. Food Hydrocoll 2018; 78:62-76. [PMID: 29725154 PMCID: PMC5873460 DOI: 10.1016/j.foodhyd.2017.05.017] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2016] [Revised: 05/11/2017] [Accepted: 05/15/2017] [Indexed: 12/03/2022]
Abstract
This article describes the progress in the development of the atomic force microscope as an imaging tool and a force transducer, with particular reference to applications in food science. Use as an imaging tool has matured and emphasis is placed on the novel insights gained from the use of the technique to study food macromolecules and food colloids, and the subsequent applications of this new knowledge in food science. Use as a force transducer is still emerging and greater emphasis is given on the methodology and analysis. Where available, applications of force measurements between molecules or between larger colloidal particles are discussed, where they have led to new insights or solved problems related to food science. The future prospects of the technique in imaging or through force measurements are discussed.
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Affiliation(s)
- A. Patrick Gunning
- Quadram Institute Bioscience, Norwich Research Park, Colney, Norwich, NR4 7UA, UK1
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43
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Composite whey protein–cellulose nanocrystals at oil-water interface: Towards delaying lipid digestion. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.10.020] [Citation(s) in RCA: 87] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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44
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Yao X, Chen Y, Shu M, Zhang K, Gao Z, Kuang Y, Fang Y, Nishinari K, Phillips GO, Jiang F. Stability and digestibility of one- or bi-layered medium-chain triglyceride emulsions with gum Arabic and whey protein isolates by pancreatic lipase in vitro. Food Funct 2018; 9:1017-1027. [PMID: 29349463 DOI: 10.1039/c7fo01719g] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Interfacial engineering approaches have been used to design functional foods so as to control lipase-induced digestion of emulsified lipids and release of bioactive lipophilic components in the gastrointestinal tract. In this study, emulsion droplets with the interface stabilized with gum Arabic (GA) and whey protein isolate (WPI) were prepared by mixing or sequential adsorption. WPI/GA intramolecular soluble complexes (ISCs) have superior emulsifying properties in stabilizing oil-in-water emulsions. The impact of the interfaces for WPI/GA ISC-layered (one-layered) and double-layered emulsions formed by sequential deposition of WPI or GA on the lipolysis of emulsions was investigated using an in vitro simulated gastrointestinal model. Transglutaminase and dithiothreitol were introduced to crosslink the interfacial proteins and improve the interfacial stability. The ISC-layered emulsion was less stable to aggregation than the double-layered ones in simulated gastric fluid due to dissociation of ISCs caused by the electrostatic screening of ions and proteolysis of interfacial proteins driven by pepsin. The ISC-layered emulsion conferred a significant slower rate and extent of lipid digestion compared to the double-layered emulsions post gastric proteolysis (P < 0.05). It is presumed for the ISC-layered emulsion that the destabilization to aggregation and coalescence within the simulated gastrointestinal fluids and the steric hindrance of the robust and thick interfacial layer might contribute to delaying free fatty acids release. It suggests that both the initial interfacial properties and the stability of the emulsified lipid droplets within the simulated gastrointestinal fluids play an important role in determining the rate and extent of lipid digestion. It is predicted that direct destabilization of emulsified lipids using interfacial engineering approaches has the potential of modifying lipid digestibility or bioactive release at specific sites within the gastrointestinal tract.
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Affiliation(s)
- Xiaolin Yao
- Glyn O. Phillips Hydrocolloid Research Centre, School of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, China.
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45
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Ban C, Jo M, Lim S, Choi YJ. Control of the gastrointestinal digestion of solid lipid nanoparticles using PEGylated emulsifiers. Food Chem 2018; 239:442-452. [DOI: 10.1016/j.foodchem.2017.06.137] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2017] [Revised: 05/22/2017] [Accepted: 06/26/2017] [Indexed: 11/28/2022]
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46
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The influence of non-ionic surfactant on lipid digestion of gum Arabic stabilized oil-in-water emulsion. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.07.043] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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47
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Bellesi FA, Ruiz-Henestrosa VMP, Maldonado-Valderrama J, Del Castillo Santaella T, Pilosof AM. Comparative interfacial in vitro digestion of protein and polysaccharide oil/water films. Colloids Surf B Biointerfaces 2018; 161:547-554. [DOI: 10.1016/j.colsurfb.2017.11.027] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2017] [Revised: 11/02/2017] [Accepted: 11/08/2017] [Indexed: 10/18/2022]
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48
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Suarez SE, Añón MC. Comparative behaviour of solutions and dispersions of amaranth proteins on their emulsifying properties. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.07.042] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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49
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van der Ark KC, Nugroho ADW, Berton-Carabin C, Wang C, Belzer C, de Vos WM, Schroen K. Encapsulation of the therapeutic microbe Akkermansia muciniphila in a double emulsion enhances survival in simulated gastric conditions. Food Res Int 2017; 102:372-379. [DOI: 10.1016/j.foodres.2017.09.004] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2017] [Revised: 08/14/2017] [Accepted: 09/01/2017] [Indexed: 10/18/2022]
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50
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Modulating fat digestion through food structure design. Prog Lipid Res 2017; 68:109-118. [DOI: 10.1016/j.plipres.2017.10.001] [Citation(s) in RCA: 110] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2017] [Revised: 10/05/2017] [Accepted: 10/06/2017] [Indexed: 01/21/2023]
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