1
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Salt LJ, Mandalari G, Parker ML, Hussein M, Mills CE, Gray R, Berry SE, Hall W, Wilde PJ. Mechanisms of interesterified fat digestibility in a muffin matrix using a dynamic gastric model. Food Funct 2023; 14:10232-10239. [PMID: 37916919 DOI: 10.1039/d3fo02963h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2023]
Abstract
Industrially generated trans-fats have been linked with cardiovascular disease (CVD) and have thus been replaced by interesterified (IE) fats, in foods. Interesterification rearranges fatty acids on the glycerol backbone of a triacylglycerol molecule. However, the impact of IE fat on health is unknown. We recently reported differences in lipid absorption kinetics between IE and rapeseed oil (RO). Here, we investigated the mechanisms underpinning IE fat digestion kinetics in the same muffins baked using an IE fat, non-IE fat [with the same fatty acid composition] and rapeseed oil (RO) under simulated conditions. IE and non-IE fats were largely solid in the gastric phase and strongly associated within the muffin matrix, whereas RO formed liquid droplets which separated from the matrix. No significant difference in lipolysis rates was detected between IE and non-IE fats. The lipolysis of the RO fat was slower, due to long-chain PUFAs. Interesterification itself did not affect digestibility, but the strong interaction between the hard fats and the muffin matrix resulted in extensive creaming of the matrix in the stomach, leading to delayed gastric emptying compared to the RO sample. The rate and extent of lipolysis were determined by the amount of fat available and the structure of the fat. This demonstrates the importance of the physical behaviour of the fats during digestion and provides a mechanistic understanding of the overall lipid digestion of IE fats, which relates to their physiological response.
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Affiliation(s)
- Louise J Salt
- Food Innovation and Health Programme, Quadram Institute Bioscience, Norwich, NR4 7UA, UK.
| | - Giuseppina Mandalari
- Department of Chemical, Biological, Pharmaceutical and Environmental Science, University of Messina, Messina, Italy
| | - Mary L Parker
- Food Innovation and Health Programme, Quadram Institute Bioscience, Norwich, NR4 7UA, UK.
| | - Mahamoud Hussein
- Food Innovation and Health Programme, Quadram Institute Bioscience, Norwich, NR4 7UA, UK.
| | - Charlotte E Mills
- Department of Nutritional Sciences, King's College London, UK
- Department of Food and Nutritional Sciences, University of Reading, UK
| | - Robert Gray
- Department of Nutritional Sciences, King's College London, UK
| | - Sarah E Berry
- Department of Nutritional Sciences, King's College London, UK
| | - Wendy Hall
- Department of Nutritional Sciences, King's College London, UK
| | - Peter J Wilde
- Food Innovation and Health Programme, Quadram Institute Bioscience, Norwich, NR4 7UA, UK.
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2
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van Deuren T, Smolders L, Hartog A, Bouwman FG, Holst JJ, Venema K, Blaak EE, Canfora EE. Butyrate and hexanoate-enriched triglycerides increase postprandrial systemic butyrate and hexanoate in men with overweight/obesity: A double-blind placebo-controlled randomized crossover trial. Front Nutr 2023; 9:1066950. [PMID: 36687671 PMCID: PMC9846253 DOI: 10.3389/fnut.2022.1066950] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Accepted: 12/05/2022] [Indexed: 01/05/2023] Open
Abstract
Background Short chain fatty acids (SCFA) are increasingly recognized for their potential ability to alleviate obesity-associated chronic low-grade inflammation and disturbed energy homeostasis. Evidence suggests that an increase in circulating SCFA might be necessary to induce beneficial alterations in energy metabolism. Objective To compare the bioaccessibility of two different SCFA-enriched triglycerides: Akovita SCT (butyrate and hexanoate esterified with long chain fatty acids) and tributyrin/caproin (solely butyrate and hexanoate) and investigate whether the SCFA from orally administrated Akovita SCT reach the circulation and affect postprandial metabolism in men with overweight/obesity. Methods The site, speed, and amount of SCFA release from Akovita SCT and tributyrin/caproin were assessed in a validated In vitro Model of the stomach and small intestine (TIM-1). Subsequently, a double-blind placebo-controlled randomized crossover study was conducted at Maastricht University with fourteen men with overweight/obesity (BMI 25-35 kg/m2) of which twelve men finished all testdays and were included for analysis. The participants received a liquid high fat mixed meal test containing either a low (650 mg), medium (1,325 mg), or high dose (2,000 mg) of Akovita SCT or a placebo (sunflower oil) in randomized order. Blood was sampled at baseline and after ingestion for 6 h for the primary outcome plasma butyrate and hexanoate concentration. Secondary outcomes included hydrogen breath, appetite, gastrointestinal complaints, circulating glucagon-like peptide 1, free fatty acids, glucose, triglycerides, insulin, and cytokines concentrations. Results In TIM-1, tributyrin/caproin was rapidly cleaved in the gastric compartment whereas the release of SCFA from Akovita SCT occurred predominantly in the small intestine. In vivo, all doses were well-tolerated. The medium dose increased (P < 0.05) and the high dose tended to increase (P < 0.10) postprandial circulating butyrate and both doses increased circulating hexanoate (P < 0.05) compared to placebo. Nevertheless, Akovita SCT supplementation did not affect any secondary outcomes compared to placebo. Conclusion Esterifying SCFA-enriched triglycerides with long chain fatty acids delayed SCFA release from the glycerol backbone. Akovita SCT increased postprandial circulating butyrate and hexanoate without changing metabolic parameters in men with overweight/obesity. Future randomized clinical trials should investigate whether long-term Akovita SCT supplementation can aid in the treatment or prevention of metabolic disorders. Clinical trial registration www.ClinicalTrials.gov, identifier: NCT04662411.
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Affiliation(s)
- Thirza van Deuren
- Department of Human Biology, School for Nutrition and Translational Research in Metabolism (NUTRIM), Maastricht University Medical Center+, Maastricht, Netherlands
| | - Lotte Smolders
- AAK, Department of Biotechnology and Nutrition, AAK Netherlands BV, Zaandijk, Netherlands
| | - Anita Hartog
- AAK, Department of Biotechnology and Nutrition, AAK Netherlands BV, Zaandijk, Netherlands
| | - Freek G. Bouwman
- Department of Human Biology, School for Nutrition and Translational Research in Metabolism (NUTRIM), Maastricht University Medical Center+, Maastricht, Netherlands
| | - Jens J. Holst
- Novo Nordisk Foundation Center for Basic Metabolic Research, University of Copenhagen, Copenhagen, Denmark,Department of Biomedical Sciences, University of Copenhagen, Copenhagen, Denmark
| | - Koen Venema
- Centre for Healthy Eating and Food Innovation, Maastricht University, Venlo, Netherlands
| | - Ellen E. Blaak
- Department of Human Biology, School for Nutrition and Translational Research in Metabolism (NUTRIM), Maastricht University Medical Center+, Maastricht, Netherlands
| | - Emanuel E. Canfora
- Department of Human Biology, School for Nutrition and Translational Research in Metabolism (NUTRIM), Maastricht University Medical Center+, Maastricht, Netherlands,*Correspondence: Emanuel E. Canfora ✉
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3
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Hamad S, Chen R, Zhou Z, Nasr P, Li YL, Rafiee Tari N, Rogers MA, Wright AJ. Palm Lipid Emulsion Droplet Crystallinity and Gastric Acid Stability in Relation to in vitro Bioaccessibility and in vivo Gastric Emptying. Front Nutr 2022; 9:940045. [PMID: 35938112 PMCID: PMC9355251 DOI: 10.3389/fnut.2022.940045] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2022] [Accepted: 06/21/2022] [Indexed: 11/13/2022] Open
Abstract
It is poorly understood how the physical state of emulsified triacylglycerol (TAG) alters colloidal behavior in the gastrointestinal tract to modulate lipid digestion and absorption. We, therefore, aimed to investigate the individual and combined effects on fatty acid (FA) bioaccessibility using the dynamic TIM-1 in vitro digestion model and integrate the results with those from a human clinical study. Four 20% oil-in-water emulsions with overlapping particle size distributions contained either partially crystalline solid (palm stearin) or liquid (palm olein) lipid droplets at 37°C and either the colloidally acid-stable Tween 80 (2.2%) or acid-unstable Span 60 (2.5%) emulsifier. Experimental meals were fed to the TIM-1, and jejunal and ileal dialysates were analyzed over 6 h to measure free FA concentration. Cumulative FA bioaccessibility was significantly higher for the liquid stable emulsion compared to all others (p < 0.05), which did not differ (p > 0.05). Emulsified TAG physical state was associated with differences in overall bioaccessibility (higher for liquid state TAG) in the colloidally stable emulsions, but this difference was blunted in droplets susceptible to acidic flocculation. In contrast, human postprandial TAG concentrations did not differ significantly between the emulsions. The discrepancy may relate to differences in in vivo gastric emptying (GE) as evidenced by ultrasonography. When the in vivo differences in GE were accounted for in follow-up TIM-1 experiments, the findings aligned more closely. Cumulative FA bioaccessibility for the liquid stable emulsion no longer differed significantly from the other emulsions, and SU’s bioaccessibility was the lowest, consistent with the in vivo observations. This work highlights the potential for TAG physical state and colloidal stability to interactively alter behavior in the gastrointestinal tract with implications for FA absorption, and the importance of establishing and improving in vitro–in vivo correlations in food-nutrition research.
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Affiliation(s)
- Samar Hamad
- Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, ON, Canada
| | - Run Chen
- Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, ON, Canada
| | - Zhitong Zhou
- Department of Food Science, University of Guelph, Guelph, ON, Canada
| | - Pedram Nasr
- Department of Food Science, University of Guelph, Guelph, ON, Canada
| | - Ye Ling Li
- Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, ON, Canada
| | - Niloufar Rafiee Tari
- Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, ON, Canada
| | - Michael A. Rogers
- Department of Food Science, University of Guelph, Guelph, ON, Canada
| | - Amanda J. Wright
- Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, ON, Canada
- *Correspondence: Amanda J. Wright,
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4
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Borduas M, Spagnuolo P, Marangoni A, Corradini M, Wright A, Rogers M. Lipid crystallinity of oil-in-water emulsions alters in vitro. Food Chem 2022; 382:132326. [DOI: 10.1016/j.foodchem.2022.132326] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2021] [Revised: 01/28/2022] [Accepted: 01/31/2022] [Indexed: 11/04/2022]
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5
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Dave LA, Hodgkinson SM, Roy NC, Smith NW, McNabb WC. The role of holistic nutritional properties of diets in the assessment of food system and dietary sustainability. Crit Rev Food Sci Nutr 2021:1-21. [PMID: 34933622 DOI: 10.1080/10408398.2021.2012753] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Advancing sustainable diets for nutrition security and sustainable development necessitates clear nutrition metrics for measuring nutritional quality of diets. Food composition, nutrient requirements, and dietary intake are among the most common nutrition metrics used in the current assessment of sustainable diets. Broadly, most studies in the area classify animal-source foods (ASF) as having a substantially higher environmental footprint in comparison to plant-source foods (PSF). As a result, much of the current dietary advice promulgates diets containing higher proportions of PSF. However, this generalization is misleading since most of these studies do not distinguish between the gross and bioavailable nutrient fractions in mixed human diets. The bioavailability of essential nutrients including β-carotene, vitamin B-12, iron, zinc, calcium, and indispensable amino acids varies greatly across different diets. The failure to consider bioavailability in sustainability measurements undermines the complementary role that ASF play in achieving nutrition security in vulnerable populations. This article critically reviews the scientific evidence on the holistic nutritional quality of diets and identifies methodological problems that exist in the way the nutritional quality of diets is measured. Finally, we discuss the importance of developing nutrient bioavailability as a requisite nutrition metric to contextualize the environmental impacts of different diets.
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Affiliation(s)
- Lakshmi A Dave
- Riddet Institute, Massey University, Palmerston North, New Zealand.,Sustainable Nutrition Initiative, Riddet Institute, Massey University, Palmerston North, New Zealand
| | | | - Nicole C Roy
- Riddet Institute, Massey University, Palmerston North, New Zealand.,Department of Human Nutrition, University of Otago, Dunedin, New Zealand.,High-Value Nutrition National Science Challenge, Auckland, New Zealand
| | - Nick W Smith
- Riddet Institute, Massey University, Palmerston North, New Zealand.,Sustainable Nutrition Initiative, Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Warren C McNabb
- Riddet Institute, Massey University, Palmerston North, New Zealand.,Sustainable Nutrition Initiative, Riddet Institute, Massey University, Palmerston North, New Zealand.,High-Value Nutrition National Science Challenge, Auckland, New Zealand
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6
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West EAL, Xu AX, Bohrer BM, Corradini MG, Joye IJ, Wright AJ, Rogers MA. Sous Vide Cook Temperature Alters the Physical Structure and Lipid Bioaccessibility of Beef Longissimus Muscle in TIM-1. J Agric Food Chem 2021; 69:8394-8402. [PMID: 34313430 DOI: 10.1021/acs.jafc.1c03422] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Changes in the physical states, induced with different sous vide cooking temperatures, significantly (P < 0.05) altered lipid bioaccessibility measured in the TNO-simulated gastrointestinal tract model-1 of AAA boneless beef striploin, containing the longissimus lumborum muscle. The denaturation of actin significantly correlates with the total cumulative free fatty acid (FFA) bioaccessibility, whereby the striploin cooked to 60 °C presents the maximum lipid bioaccessibility (15.8 ± 1.0%), rate constant (ka) for FFA hydrolysis (0.087 ± 0.003 min-1), and greatest actin denaturation enthalpy (-0.57 ± 0.06 ΔH). Thus, thermal treatments above 60 °C significantly decrease the kinetics of lipolysis (70 °C = 0.042 ± 0.002 min-1 and 80 °C = 0.047 ± 0.002 min-1) and the resultant total lipid bioaccessibility (70 °C = 8.6 ± 0.7 and 80 °C = 8.3 ± 0.5%). This research highlights the potential to manipulate the physical food structure to alter digestion kinetics, supporting the need to understand supramolecular structures in food and their nutritional outcomes.
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Affiliation(s)
- E A L West
- Department of Food Science, University of Guelph, Guelph, Ontario N1G2W1, Canada
| | - A X Xu
- Department of Food Science, University of Guelph, Guelph, Ontario N1G2W1, Canada
| | - B M Bohrer
- Department of Animal Science, Ohio State University, Columbus, Ohio 43201, United States
| | - M G Corradini
- Department of Food Science, University of Guelph, Guelph, Ontario N1G2W1, Canada
- Arrell Food Institute, University of Guelph, Guelph, Ontario N1G2W1, Canada
| | - I J Joye
- Department of Food Science, University of Guelph, Guelph, Ontario N1G2W1, Canada
| | - A J Wright
- Department of Human Health & Nutritional Sciences, University of Guelph, Guelph, Ontario N1G2W1, Canada
| | - M A Rogers
- Department of Food Science, University of Guelph, Guelph, Ontario N1G2W1, Canada
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7
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Dima C, Assadpour E, Dima S, Jafari SM. Bioavailability and bioaccessibility of food bioactive compounds; overview and assessment by in vitro methods. Compr Rev Food Sci Food Saf 2020; 19:2862-2884. [PMID: 33337033 DOI: 10.1111/1541-4337.12623] [Citation(s) in RCA: 94] [Impact Index Per Article: 23.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2020] [Revised: 06/18/2020] [Accepted: 07/27/2020] [Indexed: 12/11/2022]
Abstract
Oral bioavailability is the key to the bioefficiency of food bioactive ingredients; it evaluates the relationship between foods and their health benefits. The analysis of the main factors limiting the oral bioavailability (bioaccessibility, absorption, and transformation) has led to the proposal of classification systems for pharmaceuticals and nutraceuticals (Biopharmaceuticals Classification System and Nutraceutical Bioavailability Classification Scheme). Based on the relevant studies published in the last decade, this review presents the essential aspects regarding the factors limiting the oral bioavailability of the biocomponents and different in vitro methods used to investigate the mechanisms involved in the digestion, absorption, and metabolism of biocomponents, particularly encapsulated bioactive compounds. Oral bioavailability investigated by in vitro studies provides the food and drug manufacturers with information to formulate delivery systems more efficiently and to determine the dosage of biocomponents for increase the health benefits and avoid or reduce the risk of toxicity.
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Affiliation(s)
- Cristian Dima
- Faculty of Food Science and Engineering, "Dunarea de Jos" University of Galati, Galati, Romania
| | - Elham Assadpour
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Stefan Dima
- Faculty of Science and Environment, "Dunarea de Jos" University of Galati, Galati, Romania
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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8
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Neves ICO, Silva SH, Oliveira NL, Lago AMT, Ng N, Sultani A, Campelo PH, Veríssimo LAA, de Resende JV, Rogers MA. Effect of carrier oil on α-tocopherol encapsulation in ora-pro-nobis (Pereskia aculeata Miller) mucilage-whey protein isolate microparticles. Food Hydrocoll 2020; 105:105716. [DOI: 10.1016/j.foodhyd.2020.105716] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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9
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Thilakarathna SH, Hamad S, Cuncins A, Brown M, Wright AJ. Emulsion Droplet Crystallinity Attenuates Postprandial Plasma Triacylglycerol Responses in Healthy Men: A Randomized Double-Blind Crossover Acute Meal Study. J Nutr 2020; 150:64-72. [PMID: 31495898 DOI: 10.1093/jn/nxz207] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2019] [Revised: 07/10/2019] [Accepted: 07/29/2019] [Indexed: 01/05/2023] Open
Abstract
BACKGROUND The presence of triacylglycerol (TAG) cystallinity is assumed to influence digestibility and postprandial lipemia (PPL), although studies to date are limited. OBJECTIVE This study aimed to investigate whether the presence of solid fat compared with undercooled liquid oil, specifically, plays a role in determining PPL by comparing emulsion droplets differing only in terms of physical state. METHODS Ten percent palm stearin and 0.4% sorbitan monostearate emulsions were tempered to contain identically sized, charged, and shaped (spherical) undercooled liquid (LE) compared with partially crystalline solid (SE; mean ± SEM: 33.2% ± 0.03% solid fat at 37°C) droplets. Fifteen healthy fasting adult men (mean ± SD age: 27.5 ± 5.7 y; BMI: 24.1 ± 2.5 kg/m2) consumed 500 mL of each emulsion on separate occasions and plasma TAG concentrations, particle size of the plasma chylomicron-rich fraction (CMRF), and fatty acid (FA) composition of the CMRF-TAG were serially determined in a 6-h postprandial randomized double-blind crossover acute meal study. Changes from baseline values were analyzed by repeated-measures ANOVA. RESULTS An earlier (2 compared with 3 h, P < 0.05) significant rise, a 39.9% higher mean postprandial TAG change from baseline (P = 0.08), and higher peak concentration (mean ± SEM: 1.47 ± 0.19 compared with 1.20 ± 0.15 mmol/L, P = 0.04) and iAUC (1.95 ± 0.39 compared with 1.45 ± 0.31 mmol/L × h, P = 0.03) values were observed for LE compared with SE. The compositions of the CMRF-TAG FAs shifted toward those of the ingested palm stearin by 4 h but did not differ between SE and LE (P = 0.90). Nor were there differences in postprandial changes in CMRF particle size (P = 0.79) or nonesterified FAs (P = 0.72) based on lipid physical state. CONCLUSIONS Despite their identical compositions and colloidal properties, differences in lipid absorption were observed between SE and LE in healthy adult men. This is direct evidence that TAG physical state contributes to PPL, with the presence of solid fat having an attenuating influence.This trial was registered at clinicaltrials.gov as NCT03515590.
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Affiliation(s)
- Surangi H Thilakarathna
- Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, Ontario, Canada
| | - Samar Hamad
- Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, Ontario, Canada
| | - Amanda Cuncins
- Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, Ontario, Canada
| | - Melissa Brown
- Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, Ontario, Canada
| | - Amanda J Wright
- Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, Ontario, Canada
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10
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Ashkar A, Laufer S, Rosen-Kligvasser J, Lesmes U, Davidovich-Pinhas M. Impact of different oil gelators and oleogelation mechanisms on digestive lipolysis of canola oil oleogels. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.105218] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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11
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Thilakarathna SH, Wright AJ. Attenuation of Palm Stearin Emulsion Droplet in Vitro Lipolysis with Crystallinity and Gastric Aggregation. J Agric Food Chem 2018; 66:10292-10299. [PMID: 30247885 DOI: 10.1021/acs.jafc.8b02636] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Emulsions with partially crystalline solid (SE) and undercooled-liquid (LE) droplets with equivalent droplet sizes (centering ∼416 nm), surface charges (∼-56 mV), and spherical morphologies were prepared by hot microfluidization based on 10% palm stearin and 0.4% Span 60. Lipid crystallinity attenuated early gastroduodenal lipolysis in vitro ( p < 0.05), both with and without inclusion of a gastric phase ( p < 0.05). Gastric exposure, in particular acidic pH, led to partial coalescence of SE and flocculation and partial crystallization of LE, and it attenuated the rate and extent of lipolysis in both samples. In vitro shear conditions further impacted colloidal stability, particularly for SE, with implications for digestibility. Although lipid crystallinity consistently attenuated early lipolysis, gastric-phase SE partial coalescence had a relatively greater impact on digestibility than did droplet physical state. These findings show that a complex interplay exists among a droplet's physical state, colloidal properties, and digestion conditions, which combine to impact emulsion in vitro lipolysis.
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Affiliation(s)
- Surangi H Thilakarathna
- Department of Human Health and Nutritional Sciences , University of Guelph , Guelph , Ontario N1G 2W1 , Canada
| | - Amanda J Wright
- Department of Human Health and Nutritional Sciences , University of Guelph , Guelph , Ontario N1G 2W1 , Canada
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12
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McClements DJ. Enhanced delivery of lipophilic bioactives using emulsions: a review of major factors affecting vitamin, nutraceutical, and lipid bioaccessibility. Food Funct 2018; 9:22-41. [PMID: 29119979 DOI: 10.1039/c7fo01515a] [Citation(s) in RCA: 148] [Impact Index Per Article: 24.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Many researchers are currently developing emulsion-based delivery systems to increase the bioavailability of lipophilic bioactive agents, such as oil-soluble vitamins, nutraceuticals, and lipids. Oil-in-water emulsions can be specifically designed to improve the bioavailability of these bioactives by altering their composition and structural organization. This article reviews recent progress in understanding the impact of emulsion properties on the bioaccessibility of lipophilic bioactive agents, including oil phase composition, aqueous phase composition, droplet size, emulsifier type, lipid physical state, and droplet aggregation state. This knowledge can be used to design emulsions that can enhance the bioavailability and efficacy of encapsulated hydrophobic bioactives.
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13
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Abstract
In vivostudies measuring true fractional calcium (Ca) absorption have shown that dietary fat is a significant predictor of absorption and is influenced by luminal pH levels.
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Affiliation(s)
- E. Bandali
- Department of Nutritional Sciences and the Rutgers Center for Lipid Research
- Institute of Food
- Health
- and Nutrition
- Rutgers University
| | - Y. Wang
- Department of Nutritional Sciences and the Rutgers Center for Lipid Research
- Institute of Food
- Health
- and Nutrition
- Rutgers University
| | - Y. Lan
- Department of Food Sciences
- Rutgers University
- New Brunswick
- USA
- South China Agriculture University
| | - M. A. Rogers
- Department of Food Science
- University of Guelph
- Guelph
- Canada
| | - S. A. Shapses
- Department of Nutritional Sciences and the Rutgers Center for Lipid Research
- Institute of Food
- Health
- and Nutrition
- Rutgers University
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14
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Alfieri A, Imperlini E, Nigro E, Vitucci D, Orrù S, Daniele A, Buono P, Mancini A. Effects of Plant Oil Interesterified Triacylglycerols on Lipemia and Human Health. Int J Mol Sci 2017; 19:ijms19010104. [PMID: 29301208 PMCID: PMC5796054 DOI: 10.3390/ijms19010104] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2017] [Revised: 12/22/2017] [Accepted: 12/26/2017] [Indexed: 02/08/2023] Open
Abstract
The position of the fatty acids (sn-1, sn-2 and sn-3) (stereospecific numbering (sn)) in triacylglycerol (TAG) molecules produces a characteristic stereospecificity that defines the physical properties of the fats and influences their absorption, metabolism and uptake into tissues. Fat interesterification is a process that implies a positional distribution of fatty acids (FAs) within the TAG molecules, generating new TAG species, without affecting the FA cis-trans natural balance. The interesterified (IE) fats, frequently used in the food industry comprise fats that are rich in long-chain saturated FAs, such as palmitic acid (16:0) and stearic acid (18:0). Within the interesterified fats, a critical role is played by FA occupying the sn-2 position; in fact, the presence of an unsaturated FA in this specific position influences early metabolic processing and postprandial clearance that in turn could induce atherogenesis and thrombogenesis events. Here, we provide an overview on the role of TAG structures and interesterified palmitic and stearic acid-rich fats on fasting and postprandial lipemia, focusing our attention on their physical properties and their effects on human health.
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Affiliation(s)
- Andreina Alfieri
- Dipartimento di Scienze Motorie e del Benessere, Università degli Studi di Napoli "Parthenope", via Medina 40, 80133 Napoli, Italy.
- Ceinge-Biotecnologie Avanzate S.c.a r.l., Via G. Salvatore 486, 80145 Napoli, Italy.
| | | | - Ersilia Nigro
- Ceinge-Biotecnologie Avanzate S.c.a r.l., Via G. Salvatore 486, 80145 Napoli, Italy.
- Dipartimento di Medicina e di Scienze della Salute "Vincenzo Tiberio", Università degli Studi del Molise, 86100 Campobasso, Italy.
| | | | - Stefania Orrù
- Dipartimento di Scienze Motorie e del Benessere, Università degli Studi di Napoli "Parthenope", via Medina 40, 80133 Napoli, Italy.
- Ceinge-Biotecnologie Avanzate S.c.a r.l., Via G. Salvatore 486, 80145 Napoli, Italy.
- IRCCS SDN, via E. Gianturco 113, 80142 Napoli, Italy.
| | - Aurora Daniele
- Ceinge-Biotecnologie Avanzate S.c.a r.l., Via G. Salvatore 486, 80145 Napoli, Italy.
- Dipartimento di Scienze e Tecnologie Ambientali Biologiche Farmaceutiche, Università della Campania "Luigi Vanvitelli", Via G. Vivaldi 42, 81100 Caserta, Italy.
| | - Pasqualina Buono
- Dipartimento di Scienze Motorie e del Benessere, Università degli Studi di Napoli "Parthenope", via Medina 40, 80133 Napoli, Italy.
- Ceinge-Biotecnologie Avanzate S.c.a r.l., Via G. Salvatore 486, 80145 Napoli, Italy.
- IRCCS SDN, via E. Gianturco 113, 80142 Napoli, Italy.
| | - Annamaria Mancini
- Dipartimento di Scienze Motorie e del Benessere, Università degli Studi di Napoli "Parthenope", via Medina 40, 80133 Napoli, Italy.
- Ceinge-Biotecnologie Avanzate S.c.a r.l., Via G. Salvatore 486, 80145 Napoli, Italy.
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15
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Abstract
The bioavailability of food nutrients and microconstituents is recognized as a determinant factor for optimal health status. However, human and animal studies are expensive and limited by the large amount of potential food bioactive compounds. The search for alternatives is very active and raises many questions. On one hand, in vitro digestion systems are good candidates, but to date only bioaccessibility has been correctly assessed. To go further, to what degree should natural processes be reproduced? What techniques can be used to measure the changes in food properties and structures in situ in a noninvasive way? On the other hand, modeling approaches have good potential, but their development is time-consuming. What compromises should be done between food and physiology realism and computational ease? This review addresses these questions by identifying highly resolved analytical methods, detailed computer models and simulations, and the most promising dynamic in vitro systems.
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Affiliation(s)
- Sébastien Marze
- Biopolymères Interactions Assemblages, INRA, 44300 Nantes, France;
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