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Dassoff E, Shireen A, Wright A. Lipid emulsion structure, digestion behavior, physiology, and health: a scoping review and future directions. Crit Rev Food Sci Nutr 2023:1-33. [PMID: 37947287 DOI: 10.1080/10408398.2023.2273448] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2023]
Abstract
Research investigating the effects of the food matrix on health is needed to untangle many unresolved questions in nutritional science. Emulsion structure plays a fundamental role in this inquiry; however, the effects of oil-in-water emulsion structure on broad metabolic, physiological, and health-related outcomes have not been comprehensively reviewed. This systematic scoping review targets this gap and examines methodological considerations for the field of relating food structure and health. MEDLINE, Web of Science, and CAB Direct were searched from inception to December 2022, returning 3106 articles, 52 of which were eligible for inclusion. Many investigated emulsion lipid droplet size and/or gastric colloidal stability and their relation to postprandial weight-loss-related outcomes. The present review also identifies numerous novel relationships between emulsion structures and health-related outcomes. "Omics" endpoints present an exciting avenue for more comprehensive analysis in this area, yet interpretation remains difficult. Identifying valid surrogate biomarkers for long-term outcomes and disease risk will be a turning point for food structure research, leading to breakthroughs in the pace and utility of research that generates advancements in health. The review's findings and recommendations aim to support new hypotheses, future trial design, and evidence-based emulsion design for improved health and well-being.
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Affiliation(s)
- Erik Dassoff
- Human Health and Nutritional Sciences, University of Guelph, Guelph, Ontario, Canada
| | - Arshia Shireen
- Human Health and Nutritional Sciences, University of Guelph, Guelph, Ontario, Canada
| | - Amanda Wright
- Human Health and Nutritional Sciences, University of Guelph, Guelph, Ontario, Canada
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2
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Li H, Van der Meeren P. Designing Gastric-Stable Adsorption Layers by Whey Protein-Pectin Complexation at the Oil-Water Interface. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:7109-7118. [PMID: 37126566 DOI: 10.1021/acs.jafc.3c00443] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/03/2023]
Abstract
This work aims to design gastric-stable emulsions with food-grade biopolymers using a novel multiscale approach. The adsorption layer formation at the oil-water interface was based on opposite charge interactions between whey proteins and pectin (with different esterification levels) at pH 3.0 by a sequential adsorption method. The interfacial assembly and disassembly (interfacial complexation, proteolysis, lipolysis) during in vitro gastric digestion were evaluated using a quartz crystal microbalance with dissipation monitoring, ζ-potential, dynamic interfacial tension, and interfacial dilatational rheology. Besides, the evolution of the particle size and microstructure of bulk emulsions during the digestion was investigated by static light scattering and light microscopy. Compared with whey protein isolate (WPI)-stabilized emulsions, the presence of an additional pectin layer can prevent or at least largely delay gastric destabilization (giving rise to coalescence or/and oiling off). Especially, the esterification degree of the pectin used was found to largely affect the emulsion stability upon gastric digestion.
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Affiliation(s)
- Hao Li
- Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium
| | - Paul Van der Meeren
- Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium
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3
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Bertsch P, Steingoetter A, Arnold M, Scheuble N, Bergfreund J, Fedele S, Liu D, Parker HL, Langhans W, Rehfeld JF, Fischer P. Lipid emulsion interfacial design modulates human in vivo digestion and satiation hormone response. Food Funct 2022; 13:9010-9020. [PMID: 35942900 PMCID: PMC9426722 DOI: 10.1039/d2fo01247b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Abstract
Lipid emulsions (LEs) with tailored digestibility have the potential to modulate satiation or act as delivery systems for lipophilic nutrients and drugs. The digestion of LEs is governed by their interfacial emulsifier layer which determines their gastric structuring and accessibility for lipases. A plethora of LEs that potentially modulate digestion have been proposed in recent years, however, in vivo validations of altered LE digestion remain scarce. Here, we report on the in vivo digestion and satiation of three novel LEs stabilized by whey protein isolate (WPI), thermo-gelling methylcellulose (MC), or cellulose nanocrystals (CNCs) in comparison to an extensively studied surfactant-stabilized LE. LE digestion and satiation were determined in terms of gastric emptying, postprandial plasma hormone and metabolite levels characteristic for lipid digestion, perceived hunger/fullness sensations, and postprandial food intake. No major variations in gastric fat emptying were observed despite distinct gastric structuring of the LEs. The plasma satiation hormone and metabolite response was fastest and highest for WPI-stabilized LEs, indicating a limited capability of proteins to prevent lipolysis due to fast hydrolysis under gastric conditions and displacement by lipases. MC-stabilized LEs show a similar gastric structuring as surfactant-stabilized LEs but slightly reduced hormone and metabolite responses, suggesting that thermo-gelling MC prevents lipase adsorption more effectively. Ultimately, CNC-stabilized LEs showed a drastic reduction (>70%) in plasma hormone and metabolite responses. This confirms the efficiency of particle (Pickering) stabilized LEs to prevent lipolysis proposed in literature based on in vitro experiments. Subjects reported more hunger and less fullness after consumption of LEs stabilized with MC and CNCs which were able to limit satiation responses. We do not find evidence for the widely postulated ileal brake, i.e. that delivery of undigested nutrients to the ileum triggers increased satiation. On the contrary, we find decreased satiation for LEs that are able to delay lipolysis. No differences in food intake were observed 5 h after LE consumption. In conclusion, LE interfacial design modulates in vivo digestion and satiation response in humans. In particular, Pickering LEs show extraordinary capability to prevent lipolysis and qualify as oral delivery systems for lipophilic nutrients and drugs. Lipid emulsions (LEs) with tailored digestibility have the potential to modulate satiation or act as delivery systems for lipophilic nutrients and drugs.![]()
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Affiliation(s)
- Pascal Bertsch
- Laboratory of Food Process Engineering, Department of Health Sciences and Technology, Institute of Food Nutrition and Health, ETH Zurich, Zurich, Switzerland.
| | - Andreas Steingoetter
- Division of Gastroenterology and Hepatology, University Hospital Zurich, Zurich, Switzerland.,Department of Information Technology and Electrical Engineering, Institute for Biomedical Engineering, University and ETH Zurich, Zurich, Switzerland
| | - Myrtha Arnold
- Physiology and Behavior Laboratory, Department of Health Sciences and Technology, Institute of Food Nutrition and Health, ETH Zurich, Zurich, Switzerland
| | - Nathalie Scheuble
- Laboratory of Food Process Engineering, Department of Health Sciences and Technology, Institute of Food Nutrition and Health, ETH Zurich, Zurich, Switzerland.
| | - Jotam Bergfreund
- Laboratory of Food Process Engineering, Department of Health Sciences and Technology, Institute of Food Nutrition and Health, ETH Zurich, Zurich, Switzerland.
| | - Shahana Fedele
- Physiology and Behavior Laboratory, Department of Health Sciences and Technology, Institute of Food Nutrition and Health, ETH Zurich, Zurich, Switzerland
| | - Dian Liu
- Department of Information Technology and Electrical Engineering, Institute for Biomedical Engineering, University and ETH Zurich, Zurich, Switzerland
| | - Helen L Parker
- Division of Gastroenterology and Hepatology, University Hospital Zurich, Zurich, Switzerland.,Northern Medical Physics and Clinical Engineering, Royal Victoria Infirmary, Newcastle upon Tyne NHS Trust Hospitals, Newcastle upon Tyne, UK
| | - Wolfgang Langhans
- Physiology and Behavior Laboratory, Department of Health Sciences and Technology, Institute of Food Nutrition and Health, ETH Zurich, Zurich, Switzerland
| | - Jens F Rehfeld
- Department of Clinical Biochemistry, Rigshospitalet, University of Copenhagen, Copenhagen, Denmark
| | - Peter Fischer
- Laboratory of Food Process Engineering, Department of Health Sciences and Technology, Institute of Food Nutrition and Health, ETH Zurich, Zurich, Switzerland.
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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] [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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Marze S. Compositional, Structural, and Kinetic Aspects of Lipid Digestion and Bioavailability: In Vitro, In Vivo, and Modeling Approaches. Annu Rev Food Sci Technol 2022; 13:263-286. [DOI: 10.1146/annurev-food-052720-093515] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Lipid digestion and bioavailability are usually investigated separately, using different approaches (in vitro, modeling, in vivo). However, a few inclusive studies show that their kinetics are closely linked. Lipid bioavailability kinetics is likely involved in the development and evolution of several diseases, so lipid digestion kinetics could be involved as well and can be modulated by food design or combination. To illustrate this possibility, the compositional and structural aspects of lipid digestion kinetics, as investigated using in vitro and modeling approaches, are presented first. Then, in vivo and mixed approaches enabling the study of both kinetics are reviewed and discussed. Finally, disparate modeling approaches are introduced, and a unifying modeling scheme is proposed, opening new perspectives for understanding the role and interactions of various factors (chemical, physical, and biological) involved in lipid metabolism. Expected final online publication date for the Annual Review of Food Science and Technology, Volume 13 is March 2022. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.
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Affiliation(s)
- Sébastien Marze
- INRAE, Biopolymères Interactions Assemblages, Nantes, France
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6
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Ren Q, Ma Y, Wang R, Ma Y, Niu T. Triacylglycerol Composition of Butterfat Fractions Determines Its Gastrointestinal Fate and Postprandial Effects: Lipidomic Analysis of Tri-, Di-, and Mono-acylglycerols and Free Fatty Acids. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:11033-11042. [PMID: 34469147 DOI: 10.1021/acs.jafc.1c03291] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
The lipolytic behaviors and postprandial effects of butterfat and its fractions (30L and 30S) procured by dry fractionation at 30 °C were investigated using in vivo digestion. A total of 142 triacylglycerols (TAGs), 64 diacylglycerols (DAGs), 14 monoacylglycerols (MAGs), and 7 free fatty acids (FFAs) in the butterfat fractions and their hydrolysates were identified by combining high-performance liquid chromatography coupled with electrospray ionization-tandem quadrupole time-of-flight mass spectrometry with solid-phase extraction. The first-step hydrolysis from TAGs to sn-1,2 DAGs occurred slower in the high-melting-temperature solid fat (30S) fraction, which is rich in long-chain FAs compared to that of the low-melting-temperature liquid oil (30L) fraction, which is rich in short-chain unsaturated FAs (the hydrolysis rates were 39.22% vs 60.11%, respectively, in the 30 min gastric phase), and these differences were also reflected in the delayed and relatively flat postprandial lipemia levels in rats force-fed with 30S fraction. This study revealed the importance of TAG composition and lipid physical state in regulating digestion and absorption, which is related to nutrition science and the dairy or pharmaceutical industry.
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Affiliation(s)
- Qingxi Ren
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, Heilongjiang 150001, China
| | - Yanfeng Ma
- Mengniu Hi-tech Dairy (Beijing) Co., Ltd., Beijing 101107, China
| | - Rongchun Wang
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, Heilongjiang 150001, China
| | - Ying Ma
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, Heilongjiang 150001, China
| | - Tianjiao Niu
- Mengniu Hi-tech Dairy (Beijing) Co., Ltd., Beijing 101107, China
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7
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Ren Q, Wang R, Teng F, Ma Y. Structural Mechanism and Hydrolysis Kinetics of In Vitro Digestion Are Affected by a High-Melting-Temperature Solid Triacylglycerol Fraction in Bovine Milk Fat. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:10657-10668. [PMID: 34387985 DOI: 10.1021/acs.jafc.1c03807] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
High-melting-temperature solid triacylglycerol (TAG) is the main source of controversy with regard to the nutritional assessment of milk fat. This study investigated the microscopic changes and hydrolysis kinetics of milk fat globules (MFGs) reconstituted with butterfat and its primary fractions (30S, 20S, and 20L) during in vitro digestion. The 30S, 20S, and 20L on behalf of high-, medium- and low-melting-temperature fractions, respectively, had well-distinguished melting temperatures (42.1, 38.9, and 22.0 °C) and long-chain saturated TAG contents (19.3, 3.2, and 1.8%). The results revealed that the gastrointestinal fate of these butterfat fractions varied greatly with their TAG composition, and the gastric phase was a sensitive target in terms of the physiological site. The 20S- and 30S-reconstituted MFG emulsions during gastric digestion compared to that of 20L had higher extensive aggregation, lower hydrolysis extent (29.8, 28.0, and 57.3%, respectively), and slower apparent hydrolysis rate constants k (2.4, 2.1, and 6.1 min-1, respectively).
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Affiliation(s)
- Qingxi Ren
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, 92 West Dazhi Street, Harbin 150001, Heilongjiang, China
| | - Rongchun Wang
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, 92 West Dazhi Street, Harbin 150001, Heilongjiang, China
| | - Fei Teng
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, 92 West Dazhi Street, Harbin 150001, Heilongjiang, China
| | - Ying Ma
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, 92 West Dazhi Street, Harbin 150001, Heilongjiang, China
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8
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Liu W, Luo X, Wang J, Li Y, Feng F, Zhao M. Digestive behavior of unemulsified triglycerides with different chain lengths: In vitro dynamic and static simulated digestion models. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112006] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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9
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Bertsch P, Bergfreund J, Windhab EJ, Fischer P. Physiological fluid interfaces: Functional microenvironments, drug delivery targets, and first line of defense. Acta Biomater 2021; 130:32-53. [PMID: 34077806 DOI: 10.1016/j.actbio.2021.05.051] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2021] [Revised: 05/24/2021] [Accepted: 05/25/2021] [Indexed: 12/13/2022]
Abstract
Fluid interfaces, i.e. the boundary layer of two liquids or a liquid and a gas, play a vital role in physiological processes as diverse as visual perception, oral health and taste, lipid metabolism, and pulmonary breathing. These fluid interfaces exhibit a complex composition, structure, and rheology tailored to their individual physiological functions. Advances in interfacial thin film techniques have facilitated the analysis of such complex interfaces under physiologically relevant conditions. This allowed new insights on the origin of their physiological functionality, how deviations may cause disease, and has revealed new therapy strategies. Furthermore, the interactions of physiological fluid interfaces with exogenous substances is crucial for understanding certain disorders and exploiting drug delivery routes to or across fluid interfaces. Here, we provide an overview on fluid interfaces with physiological relevance, namely tear films, interfacial aspects of saliva, lipid droplet digestion and storage in the cell, and the functioning of lung surfactant. We elucidate their structure-function relationship, discuss diseases associated with interfacial composition, and describe therapies and drug delivery approaches targeted at fluid interfaces. STATEMENT OF SIGNIFICANCE: Fluid interfaces are inherent to all living organisms and play a vital role in various physiological processes. Examples are the eye tear film, saliva, lipid digestion & storage in cells, and pulmonary breathing. These fluid interfaces exhibit complex interfacial compositions and structures to meet their specific physiological function. We provide an overview on physiological fluid interfaces with a focus on interfacial phenomena. We elucidate their structure-function relationship, discuss diseases associated with interfacial composition, and describe novel therapies and drug delivery approaches targeted at fluid interfaces. This sets the scene for ocular, oral, or pulmonary surface engineering and drug delivery approaches.
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10
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Raoufi N, Ye A, Han J. New insights into in vivo gastroduodenal digestion of oil-in-water emulsions: gastric stability and in vitro digestion modeling. Crit Rev Food Sci Nutr 2021; 62:3723-3737. [PMID: 33432823 DOI: 10.1080/10408398.2020.1868396] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
In this paper, effect of emulsion stability on gastroduodenal emptying/secretion was reviewed and differentiated. Moreover, novel perspectives on physiology of gastric lumen, duodenum, and gall bladder were achieved using mathematical models, being useful for designing artificial digestive systems. In this regard, numerical data for dynamic gastric emptying/secretion were offered for gastric-stable and gastric-unstable emulsion intakes. It was shown that alterations in human gastric and duodenal volume follow, respectively, linear and sinusoidal curves, with high correlation coefficients (r2 > 0.93). For both emulsions, about 30-40 mL ingesta discharged rapidly from stomach upon ingestion; However, further gastric emptying was regulated for the rest of digestion period, so that 0.1 mL/min oil was passing through duodenum. Intragastric evacuation of both emulsions started with a lag phase during which stomach stored secretions incrementally by slow gastric discharge. Lag phase ended with fat layering, when emptying considerably enhanced. This reduction was gradual for stable emulsion while unstable emulsion experienced a rapid emptying before slow declining trend. Along with initial gastric emptying, 87% of gallbladder content discharged into duodenum, prolonged up to the gradual reduction phase of stomach. Supplementary investigations are needed to quantify gastroduodenal secretions, particularly pepsin and pancreas in response to emulsion ingesta.
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Affiliation(s)
- Nassim Raoufi
- Department of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, PR China
| | - Aiqian Ye
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Jianzhong Han
- Department of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, PR China
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11
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Clulow AJ, Salim M, Hawley A, Boyd BJ. Milk mimicry – Triglyceride mixtures that mimic lipid structuring during the digestion of bovine and human milk. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106126] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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12
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Hamad S, Thilakarathna SH, Cuncins A, Brown M, Wright AJ. Emulsion Droplet Crystallinity Attenuates Short-Term Satiety in Healthy Adult Males: A Randomized, Double-Blinded, Crossover, Acute Meal Study. J Nutr 2020; 150:2295-2304. [PMID: 32556204 DOI: 10.1093/jn/nxaa164] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2020] [Revised: 04/08/2020] [Accepted: 05/18/2020] [Indexed: 12/19/2022] Open
Abstract
BACKGROUND The influence of triacylglycerol (TAG) physical properties on satiety remains poorly understood. OBJECTIVES The objective was to investigate if and how TAG digestion and absorption, modulated only by differences in TAG crystallinity, would differentially affect short-term satiety in healthy men. METHODS We tempered 500 mL 10% palm stearin oil-in-water emulsions such that the lipid droplets were either undercooled liquid (LE) or partially crystalline solid (SE). Fifteen healthy men (mean ± SD age: 27.5 ± 5.7 y; BMI: 24.1 ± 2.5 kg/m2; fasting TAG: 0.9 ± 0.3 mmol/L) consumed each beverage at two 6-h study visits separated by ≥6 d after an overnight fast, along with 1500 mg acetaminophen suspended in water. The participants characterized the emulsion sensory properties, completed satiety visual analog scale ratings, and had serial blood samples collected for 6-h analysis of plasma peptide YY (PYY), glucagon-like peptide-1 (GLP-1), ghrelin, leptin, glucose-dependent insulinotropic polypeptide (GIP), insulin, and acetaminophen (for assessing gastric emptying). Repeated-measures ANOVAs and 2-tailed paired t tests were used to analyze the changes from baseline and incremental area under the curve (iAUC) values, respectively. RESULTS With consumption of LE compared with SE, there was a 358% higher fullness (P = 0.015) and a 103% lower average appetite (P = 0.041) score, along with higher iAUC values for PYY (P = 0.011) and GLP-1 (P = 0.028) (103% and 66% higher, respectively), but not for ghrelin (P = 0.39), based on change from baseline values. Acetaminophen response trended toward significance (P = 0.08) and was 15% higher with LE. SE was rated as 44% thicker (P = 0.034) and 24% creamier (P = 0.05) than LE. CONCLUSIONS The suppression of TAG digestion by the presence of partially crystalline lipid droplets blunted the appetite-suppressing effects of an oil-in-water emulsion.This trial was registered at clinicaltrials.gov as NCT03990246.
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Affiliation(s)
- Samar Hamad
- Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, Ontario, Canada
| | - Surangi H Thilakarathna
- 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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13
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Wan L, Li L, Harro JM, Hoag SW, Li B, Zhang X, Shirtliff ME. In Vitro Gastrointestinal Digestion of Palm Olein and Palm Stearin-in-Water Emulsions with Different Physical States and Fat Contents. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:7062-7071. [PMID: 32496800 DOI: 10.1021/acs.jafc.0c00212] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The impacts of lipid physical state and content on lipid digestion behavior were investigated using 4 and 20% palm olein-in-water emulsions (4% PO and 20% PO) and 4 and 20% palm stearin-in-water emulsions (4% PS and 20% PS). The changes of lipid physical state, particle size, and microstructure during gastrointestinal digestion; the free fatty acid (FFA) released in the intestinal phase; and the fatty acid composition of micellar phases were investigated. After gastric digestion, all emulsions underwent flocculation and coalescence, with 20% PS showing the most extensive aggregation. During intestinal digestion, the FFA release rate and level decreased as the lipid content increased from 4 to 20%, with 4% PO presenting the highest digestion rate and extent. Besides, the solid fat in 4% PS and 20% PS decreased and increased the maximum lipid digestibility, respectively. These results highlighted the combined roles of lipid physical state and content in modulating dietary lipid digestion.
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Affiliation(s)
- Liting Wan
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
- Department of Microbial Pathogenesis, School of Dentistry, University of Maryland-Baltimore, Baltimore, Maryland 21201, United States
| | - Lin Li
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
- School of Chemical Engineering and Energy Technology, Dongguan University of Technology, College Road 1, Dongguan 523808, China
| | - Janette M Harro
- Department of Microbial Pathogenesis, School of Dentistry, University of Maryland-Baltimore, Baltimore, Maryland 21201, United States
| | - Stephen W Hoag
- Department of Pharmaceutical Sciences, School of Pharmacy, University of Maryland-Baltimore, Baltimore, Maryland 21201, United States
| | - Bing Li
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Xia Zhang
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Mark E Shirtliff
- Department of Microbial Pathogenesis, School of Dentistry, University of Maryland-Baltimore, Baltimore, Maryland 21201, United States
- Department of Microbiology and Immunology, School of Medicine, University of Maryland-Baltimore, Baltimore, Maryland 21201, United States
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14
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Gastro-intestinal in vitro digestions of protein emulsions monitored by pH-stat: Influence of structural properties and interplay between proteolysis and lipolysis. Food Chem 2020; 311:125946. [DOI: 10.1016/j.foodchem.2019.125946] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2019] [Revised: 10/11/2019] [Accepted: 11/21/2019] [Indexed: 01/05/2023]
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15
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Steingoetter A, Arnold M, Scheuble N, Fedele S, Bertsch P, Liu D, Parker HL, Langhans W, Fischer P. A Rat Model of Human Lipid Emulsion Digestion. Front Nutr 2019; 6:170. [PMID: 31781572 PMCID: PMC6861183 DOI: 10.3389/fnut.2019.00170] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2019] [Accepted: 10/23/2019] [Indexed: 12/13/2022] Open
Abstract
A better understanding of how dietary lipids are processed by the human body is necessary to allow for the control of satiation and energy intake by tailored lipid systems. To examine whether rats are a valid model of human dietary lipid processing and therefore useful for further mechanistic studies in this context, we tested in rats three lipid emulsions of different stability, which alter satiety responses in humans. Different sets of 15 adult male Sprague Dawley rats, equipped with gastric catheters alone or combined with hepatic portal vein (HPV) and vena cava (VC) catheters were maintained on a medium-fat diet and adapted to an 8 h deprivation/16 h feeding schedule. Experiments were performed in a randomized cross-over study design. After gastric infusion of the lipid emulsions, we assessed gastric emptying by the paracetamol absorption test and recorded in separate experiments food intake and plasma levels of gastrointestinal hormones and metabolites in the HPV. For an acid stable emulsion, slower gastric emptying and an enhanced release of satiating gastrointestinal (GI) hormones were observed and were associated with lower short-term energy intake in rats and less hunger in humans, respectively. The magnitude of hormonal responses was related to the acid stability and redispersibility of the emulsions and thus seems to depend on the availability of lipids for digestion. Plasma metabolite levels were unaffected by the emulsion induced changes in lipolysis. The results support that structured lipid systems are digested similarly in rats and humans. Thus unstable emulsions undergo the same intragastric destabilization in both species, i.e., increased droplet size and creaming. This work establishes the rat as a viable animal model for in vivo studies on the control of satiation and energy intake by tailored lipid systems.
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Affiliation(s)
- Andreas Steingoetter
- Division of Gastroenterology and Hepatology, University Hospital Zurich, Zurich, Switzerland.,Department of Information Technology and Electrical Engineering, Institute for Biomedical Engineering, University and ETH Zurich, Zurich, Switzerland
| | - Myrtha Arnold
- Physiology and Behavior Laboratory, Department of Health Sciences and Technology, Institute of Food Nutrition and Health, ETH Zurich, Zurich, Switzerland
| | - Nathalie Scheuble
- Laboratory of Food Process Engineering, Department of Health Sciences and Technology, Institute of Food Nutrition and Health, ETH Zurich, Zurich, Switzerland
| | - Shahana Fedele
- Physiology and Behavior Laboratory, Department of Health Sciences and Technology, Institute of Food Nutrition and Health, ETH Zurich, Zurich, Switzerland
| | - Pascal Bertsch
- Laboratory of Food Process Engineering, Department of Health Sciences and Technology, Institute of Food Nutrition and Health, ETH Zurich, Zurich, Switzerland
| | - Dian Liu
- Department of Information Technology and Electrical Engineering, Institute for Biomedical Engineering, University and ETH Zurich, Zurich, Switzerland
| | - Helen L Parker
- Division of Gastroenterology and Hepatology, University Hospital Zurich, Zurich, Switzerland.,School of Medicine, Pharmacy and Health, Durham University, Durham, United Kingdom.,Institute of Health and Society, Newcastle University, Durham, United Kingdom
| | - Wolfgang Langhans
- Physiology and Behavior Laboratory, Department of Health Sciences and Technology, Institute of Food Nutrition and Health, ETH Zurich, Zurich, Switzerland
| | - Peter Fischer
- Laboratory of Food Process Engineering, Department of Health Sciences and Technology, Institute of Food Nutrition and Health, ETH Zurich, Zurich, Switzerland
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16
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Danthine S, Vors C, Agopian D, Durand A, Guyon R, Carriere F, Knibbe C, Létisse M, Michalski MC. Homogeneous triacylglycerol tracers have an impact on the thermal and structural properties of dietary fat and its lipolysis rate under simulated physiological conditions. Chem Phys Lipids 2019; 225:104815. [PMID: 31494102 DOI: 10.1016/j.chemphyslip.2019.104815] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2019] [Revised: 08/20/2019] [Accepted: 09/01/2019] [Indexed: 10/26/2022]
Abstract
Dietary fats are present in the diet under different types of structures, such as spread vs emulsions (notably in processed foods and enteral formula), and interest is growing regarding their digestion and intestinal absorption. In clinical trials, there is often a need to add stable isotope-labeled triacylglycerols (TAGs) as tracers to the ingested fat in order to track its intestinal absorption and further metabolic fate. Because most TAG tracers contain saturated fatty acids, they may modify the physicochemical properties of the ingested labeled fat and thereby its digestion. However, the actual impact of tracer addition on fat crystalline properties and lipolysis by digestive lipases still deserves to be explored. In this context, we monitored the thermal and polymorphic behavior of anhydrous milk fat (AMF) enriched in homogeneous TAGs tracers and further compared it with the native AMF using differential scanning calorimetry and power X-ray diffraction. As tracers, we used a mixture of tripalmitin, triolein and tricaprylin at 2 different concentrations (1.5 and 5.7 wt%, which have been used in clinical trials). The addition of TAG tracers modified the AMF melting profile, especially at the highest tested concentration (5.7 wt%). Both AMF and AMF enriched with 1.5 wt% tracers were completely melted around 37 °C, i.e. close to the body temperature, while the AMF enriched with 5.7 wt% tracers remained partially crystallized at this temperature. Similar trends were observed in both bulk and emulsified systems. Moreover, the kinetics of AMF polymorphic transformation was modified in the presence of tracers. While only β' form was observed in the native AMF, the β-form was clearly detected in the AMF containing 5.7 wt% tracers. We further tested the impact of tracers on the lipolysis of AMF in bulk using a static in vitro model of duodenal digestion. Lipolysis of AMF enriched with 5.7 wt% tracers was delayed compared with that of AMF and AMF enriched with 1.5 wt% tracers. Therefore, low amounts of TAG tracers including tripalmitin do not have a high impact on fat digestion, but one has to be cautious when using higher amounts of these tracers.
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Affiliation(s)
- Sabine Danthine
- Science des Aliments et Formulation, Gembloux Agro-Bio Tech, ULiège, Gembloux, Belgium
| | - Cécile Vors
- Univ-Lyon, CarMeN laboratory, INRA UMR1397, INSERM U1060, INSA-Lyon, Université Claude Bernard Lyon 1, F-69621 Villeurbanne, France; Centre de Recherche en Nutrition Humaine Rhône-Alpes (CRNH), Centre Européen pour la Nutrition et la Santé (CENS), Pierre-Bénite, France
| | - Damien Agopian
- Univ-Lyon, CarMeN laboratory, INRA UMR1397, INSERM U1060, INSA-Lyon, Université Claude Bernard Lyon 1, F-69621 Villeurbanne, France
| | - Annie Durand
- Univ-Lyon, CarMeN laboratory, INRA UMR1397, INSERM U1060, INSA-Lyon, Université Claude Bernard Lyon 1, F-69621 Villeurbanne, France
| | - Romain Guyon
- Univ-Lyon, CarMeN laboratory, INRA UMR1397, INSERM U1060, INSA-Lyon, Université Claude Bernard Lyon 1, F-69621 Villeurbanne, France
| | - Frédéric Carriere
- Aix Marseille Université, CNRS, Bioénergétique et Ingénierie des Protéines UMR7281, Marseille, France
| | - Carole Knibbe
- Univ-Lyon, CarMeN laboratory, INRA UMR1397, INSERM U1060, INSA-Lyon, Université Claude Bernard Lyon 1, F-69621 Villeurbanne, France; Inria "Beagle" team, Antenne Lyon la Doua, F-69603, Villeurbanne, France
| | - Marion Létisse
- Univ-Lyon, CarMeN laboratory, INRA UMR1397, INSERM U1060, INSA-Lyon, Université Claude Bernard Lyon 1, F-69621 Villeurbanne, France
| | - Marie-Caroline Michalski
- Univ-Lyon, CarMeN laboratory, INRA UMR1397, INSERM U1060, INSA-Lyon, Université Claude Bernard Lyon 1, F-69621 Villeurbanne, France; Centre de Recherche en Nutrition Humaine Rhône-Alpes (CRNH), Centre Européen pour la Nutrition et la Santé (CENS), Pierre-Bénite, France.
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17
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Kolovou GD, Watts GF, Mikhailidis DP, Pérez-Martínez P, Mora S, Bilianou H, Panotopoulos G, Katsiki N, Ooi TC, Lopez-Miranda J, Tybjærg-Hansen A, Tentolouris N, Nordestgaard BG. Postprandial Hypertriglyceridaemia Revisited in the Era of Non-Fasting Lipid Profile Testing: A 2019 Expert Panel Statement, Narrative Review. Curr Vasc Pharmacol 2019; 17:515-537. [DOI: 10.2174/1570161117666190503123911] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2019] [Revised: 04/01/2019] [Accepted: 04/11/2019] [Indexed: 12/17/2022]
Abstract
Postprandial hypertriglyceridaemia, defined as an increase in plasma triglyceride-containing
lipoproteins following a fat meal, is a potential risk predictor of atherosclerotic cardiovascular disease
and other chronic diseases. Several non-modifiable factors (genetics, age, sex and menopausal status)
and lifestyle factors (diet, physical activity, smoking status, obesity, alcohol and medication use) may
influence postprandial hypertriglyceridaemia. This narrative review considers the studies published over
the last decade that evaluated postprandial hypertriglyceridaemia. Additionally, the genetic determinants
of postprandial plasma triglyceride levels, the types of meals for studying postprandial triglyceride response,
and underlying conditions (e.g. familial dyslipidaemias, diabetes mellitus, metabolic syndrome,
non-alcoholic fatty liver and chronic kidney disease) that are associated with postprandial hypertriglyceridaemia
are reviewed; therapeutic aspects are also considered.
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Affiliation(s)
- Genovefa D. Kolovou
- Cardiology Department and LDL-Apheresis Unit, Onassis Cardiac Surgery Center, Athens, Greece
| | - Gerald F. Watts
- Lipid Disorders Clinic, Department of Cardiology, Royal Perth Hospital, School of Medicine, Faculty of Health and Medical Sciences, University of Western Australia, Crawley, Australia
| | - Dimitri P. Mikhailidis
- Department of Clinical Biochemistry, Royal Free Hospital Campus, University College London Medical School, University College London (UCL), London, United Kingdom
| | - Pablo Pérez-Martínez
- Lipid and Atherosclerosis Unit, IMIBIC/Reina Sofia University Hospital/University of Cordoba, and CIBER Fisiopatologia Obesidad y Nutricion (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
| | - Samia Mora
- Center for Lipid Metabolomics, Divisions of Preventive and Cardiovascular Medicine, Brigham and Women's Hospital, Harvard Medical School, Boston, MA, United States
| | - Helen Bilianou
- Department of Cardiology, Tzanio Hospital, Piraeus, Greece
| | | | - Niki Katsiki
- First Department of Internal Medicine, Division of Endocrinology-Metabolism, Diabetes Center, AHEPA University Hospital, Thessaloniki, Greece
| | - Teik C. Ooi
- Department of Medicine, Division of Endocrinology and Metabolism, University of Ottawa, Ottawa Hospital Research Institute, Ottawa, ON, Canada
| | - José Lopez-Miranda
- Lipid and Atherosclerosis Unit, IMIBIC/Reina Sofia University Hospital/University of Cordoba, and CIBER Fisiopatologia Obesidad y Nutricion (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
| | - Anne Tybjærg-Hansen
- Department of Clinical Biochemistry, Rigshospitalet, Copenhagen University Hospital, Faculty of Health and Medical Sciences, University of Copenhagen, Copenhagen, Denmark
| | - Nicholas Tentolouris
- First Department of Propaedeutic Internal Medicine, Medical School, National and Kapodistrian University of Athens, Laiko General Hospital, Athens, Greece
| | - Børge G. Nordestgaard
- Department of Clinical Biochemistry, Herlev and Gentofte Hospital, Copenhagen University Hospital, Faculty of Health and Medical Sciences, University of Copenhagen, Copenhagen, Denmark
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18
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Wooster TJ, Acquistapace S, Mettraux C, Donato L, Dekkers BL. Hierarchically structured phase separated biopolymer hydrogels create tailorable delayed burst release during gastrointestinal digestion. J Colloid Interface Sci 2019; 553:308-319. [PMID: 31212230 DOI: 10.1016/j.jcis.2019.06.033] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2019] [Revised: 06/09/2019] [Accepted: 06/11/2019] [Indexed: 12/14/2022]
Abstract
The on demand delivery of novel peptide actives, traditional pharmaceuticals, nutrients and/or vitamins is a ever present challenge due to the digestive and metabolic degradation of the active and the delivery vehicle. Biodegradable biopolymer hydrogels have long held promise as candidates for creating tailored release profiles due to the ability to control gel porosity. The present study describes the creation of novel hierarchical biopolymer hydrogels for the controlled release of lipids/lipophilic actives pharmaceutical ingredients (APIs), and mathematically describes the mechanisms that affect the timing of release. The creation of phase separated protein/polysaccharide core (6.6 wt% gelatin, 40 wt% Oil in water emulsion) shell structures (7 g/L xanthan with 70-140 g/L β-lactoglobulin) altered enzyme mass transport processes. This core shell structure enabled the creation of a tailorable burst release of API during gastrointestinal digestion where there is a delay in the onset of release, without affecting the kinetics of release. The timing of the delay could be readily programmed (with release of between 60 and 240 min) by controlling either the thickness or protein concentration (between 70 g/L and 140 g/L β-lactoglobulin) of the outer mixed biopolymer hydrogel shell (7 g/L xanthan with 70-140 g/L β-lactoglobulin). Enzyme diffusion measurements demonstrated that surface erosion was the main degradation mechanism. A kinetic model was created to describe the delayed burst release behaviour of APIs encapsulated within the core, and successfully predicted the influence of shell thickness and shell protein density on the timing of gastro-intestinal release (in vitro). Our work highlights the creation of a novel family of core-shell hydrogel oral dosage forms capable of programmable delivery of lipids/lipophilic APIs. These findings could have considerable implications for the delivery of peptides, poorly soluble drugs, or the programmed delivery of lipids within the gastrointestinal tract.
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Affiliation(s)
- T J Wooster
- Nestec S.A., Nestlé Research Centre, Vers-chez-les-Blanc, CH 1000, Switzerland.
| | - S Acquistapace
- Nestec S.A., Nestlé Research Centre, Vers-chez-les-Blanc, CH 1000, Switzerland
| | - C Mettraux
- Nestec S.A., Nestlé Research Centre, Vers-chez-les-Blanc, CH 1000, Switzerland
| | - L Donato
- Nestec S.A., Nestlé Research Centre, Vers-chez-les-Blanc, CH 1000, Switzerland
| | - B L Dekkers
- Nestec S.A., Nestlé Research Centre, Vers-chez-les-Blanc, CH 1000, Switzerland
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19
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Desmarchelier C, Borel P, Lairon D, Maraninchi M, Valéro R. Effect of Nutrient and Micronutrient Intake on Chylomicron Production and Postprandial Lipemia. Nutrients 2019; 11:E1299. [PMID: 31181761 PMCID: PMC6627366 DOI: 10.3390/nu11061299] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2019] [Revised: 06/03/2019] [Accepted: 06/04/2019] [Indexed: 01/02/2023] Open
Abstract
Postprandial lipemia, which is one of the main characteristics of the atherogenic dyslipidemia with fasting plasma hypertriglyceridemia, low high-density lipoprotein cholesterol and an increase of small and dense low-density lipoproteins is now considered a causal risk factor for atherosclerotic cardiovascular disease and all-cause mortality. Postprandial lipemia, which is mainly related to the increase in chylomicron production, is frequently elevated in individuals at high cardiovascular risk such as obese or overweight patients, type 2 diabetic patients and subjects with a metabolic syndrome who share an insulin resistant state. It is now well known that chylomicron production and thus postprandial lipemia is highly regulated by many factors such as endogenous factors: circulating factors such as hormones or free fatty acids, genetic variants, circadian rhythms, or exogenous factors: food components, dietary supplements and prescription drugs. In this review, we focused on the effect of nutrients, micronutrients and phytochemicals but also on food structure on chylomicron production and postprandial lipemia.
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Affiliation(s)
- Charles Desmarchelier
- Faculty of Medicine, Aix-Marseille Université, 27 Boulevard Jean Moulin, 13385 Marseille, France.
- Faculty of Medicine, C2VN (Center for Cardiovascular and Nutrition Research), 27 Boulevard Jean Moulin, 13385 Marseille, France.
- Faculty of Medicine, INSERM, 27 Boulevard Jean Moulin, 13385 Marseille, France.
- Faculty of Medicine, INRA, 27 Boulevard Jean Moulin, 13385 Marseille, France.
| | - Patrick Borel
- Faculty of Medicine, Aix-Marseille Université, 27 Boulevard Jean Moulin, 13385 Marseille, France.
- Faculty of Medicine, C2VN (Center for Cardiovascular and Nutrition Research), 27 Boulevard Jean Moulin, 13385 Marseille, France.
- Faculty of Medicine, INSERM, 27 Boulevard Jean Moulin, 13385 Marseille, France.
- Faculty of Medicine, INRA, 27 Boulevard Jean Moulin, 13385 Marseille, France.
| | - Denis Lairon
- Faculty of Medicine, Aix-Marseille Université, 27 Boulevard Jean Moulin, 13385 Marseille, France.
- Faculty of Medicine, C2VN (Center for Cardiovascular and Nutrition Research), 27 Boulevard Jean Moulin, 13385 Marseille, France.
- Faculty of Medicine, INSERM, 27 Boulevard Jean Moulin, 13385 Marseille, France.
- Faculty of Medicine, INRA, 27 Boulevard Jean Moulin, 13385 Marseille, France.
| | - Marie Maraninchi
- Faculty of Medicine, Aix-Marseille Université, 27 Boulevard Jean Moulin, 13385 Marseille, France.
- Faculty of Medicine, C2VN (Center for Cardiovascular and Nutrition Research), 27 Boulevard Jean Moulin, 13385 Marseille, France.
- Faculty of Medicine, INSERM, 27 Boulevard Jean Moulin, 13385 Marseille, France.
- Faculty of Medicine, INRA, 27 Boulevard Jean Moulin, 13385 Marseille, France.
- CHU Conception, APHM (Assistance Publique-Hôpitaux de Marseille), 147 Boulevard Baille, 13005 Marseille, France.
| | - René Valéro
- Faculty of Medicine, Aix-Marseille Université, 27 Boulevard Jean Moulin, 13385 Marseille, France.
- Faculty of Medicine, C2VN (Center for Cardiovascular and Nutrition Research), 27 Boulevard Jean Moulin, 13385 Marseille, France.
- Faculty of Medicine, INSERM, 27 Boulevard Jean Moulin, 13385 Marseille, France.
- Faculty of Medicine, INRA, 27 Boulevard Jean Moulin, 13385 Marseille, France.
- CHU Conception, APHM (Assistance Publique-Hôpitaux de Marseille), 147 Boulevard Baille, 13005 Marseille, France.
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20
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Drouin-Chartier JP, Tremblay AJ, Maltais-Giguère J, Charest A, Guinot L, Rioux LE, Labrie S, Britten M, Lamarche B, Turgeon SL, Couture P. Differential impact of the cheese matrix on the postprandial lipid response: a randomized, crossover, controlled trial. Am J Clin Nutr 2017; 106:1358-1365. [PMID: 28978543 DOI: 10.3945/ajcn.117.165027] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2017] [Accepted: 09/12/2017] [Indexed: 11/14/2022] Open
Abstract
Background: In a simulated gastrointestinal environment, the cheese matrix modulates dairy fat digestion. However, to our knowledge, the impact of the cheese matrix on postprandial lipemia in humans has not yet been evaluated.Objective: In healthy subjects, we compared the impact of dairy fat provided from firm cheese, soft cream cheese, and butter on the postprandial response at 4 h and on the incremental area under the curve (iAUC) of plasma triglycerides.Design: Forty-three healthy subjects were recruited to this randomized, crossover, controlled trial. In random order at intervals of 14 d and after a 12-h fast, subjects ingested 33 g fat from a firm cheese (young cheddar), a soft cream cheese (cream cheese), or butter (control) incorporated into standardized meals that were matched for macronutrient content. Plasma concentrations of triglycerides were measured immediately before the meal and 2, 4, 6, and 8 h after the meal.Results: Cheddar cheese, cream cheese, and butter induced similar increases in triglyceride concentrations at 4 h (change from baseline: +59%, +59%, and +62%, respectively; P = 0.9). No difference in the triglyceride iAUC0-8 h (P-meal = 0.9) was observed between the 3 meals. However, at 2 h, the triglyceride response caused by the cream cheese (change from baseline: +44%) was significantly greater than that induced by butter (change from baseline: +24%; P = 0.002) and cheddar cheese (change from baseline: +16%; P = 0.0004). At 6 h, the triglyceride response induced by cream cheese was significantly attenuated compared with that induced by cheddar cheese (change from baseline: +14% compared with +42%; P = 0.0004).Conclusion: This study demonstrates that the cheese matrix modulates the impact of dairy fat on postprandial lipemia in healthy subjects. This trial was registered at clinicaltrials.gov as NCT02623790.
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Affiliation(s)
| | | | | | | | - Léa Guinot
- Institute of Nutrition and Functional Foods.,Centre de recherche en sciences et technologie du lait (STELA) Dairy Research Center, and
| | - Laurie-Eve Rioux
- Institute of Nutrition and Functional Foods.,Centre de recherche en sciences et technologie du lait (STELA) Dairy Research Center, and
| | - Steve Labrie
- Institute of Nutrition and Functional Foods.,Centre de recherche en sciences et technologie du lait (STELA) Dairy Research Center, and
| | - Michel Britten
- Agriculture and Agri-Food Canada, Saint-Hyacinthe, Québec, Canada
| | - Benoît Lamarche
- Institute of Nutrition and Functional Foods.,Centre de recherche en sciences et technologie du lait (STELA) Dairy Research Center, and
| | - Sylvie L Turgeon
- Institute of Nutrition and Functional Foods.,Centre de recherche en sciences et technologie du lait (STELA) Dairy Research Center, and
| | - Patrick Couture
- Institute of Nutrition and Functional Foods, .,Centre de recherche en sciences et technologie du lait (STELA) Dairy Research Center, and.,Lipid Research Center, Centre Hospitalier Universitaire (CHU) de Québec, Laval University, Québec City, Québec, Canada; and.,Agriculture and Agri-Food Canada, Saint-Hyacinthe, Québec, Canada
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21
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Dias CB, Moughan PJ, Wood LG, Singh H, Garg ML. Postprandial lipemia: factoring in lipemic response for ranking foods for their healthiness. Lipids Health Dis 2017; 16:178. [PMID: 28923057 PMCID: PMC5604516 DOI: 10.1186/s12944-017-0568-5] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2017] [Accepted: 09/11/2017] [Indexed: 12/15/2022] Open
Abstract
One of the limitations for ranking foods and meals for healthiness on the basis of the glycaemic index (GI) is that the GI is subject to manipulation by addition of fat. Postprandial lipemia, defined as a rise in circulating triglyceride containing lipoproteins following consumption of a meal, has been recognised as a risk factor for the development of cardiovascular disease and other chronic diseases. Many non-modifiable factors (pathological conditions, genetic background, age, sex and menopausal status) and life-style factors (physical activity, smoking, alcohol and medication use, dietary choices) may modulate postprandial lipemia. The structure and the composition of a food or a meal consumed also plays an important role in the rate of postprandial appearance and clearance of triglycerides in the blood. However, a major difficulty in grading foods, meals and diets according to their potential to elevate postprandial triglyceride levels has been the lack of a standardised marker that takes into consideration both the general characteristics of the food and the food’s fat composition and quantity. The release rate of lipids from the food matrix during digestion also has an important role in determining the postprandial lipemic effects of a food product. This article reviews the factors that have been shown to influence postprandial lipemia with a view to develop a novel index for ranking foods according to their healthiness. This index should take into consideration not only the glycaemic but also lipemic responses.
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Affiliation(s)
- Cintia Botelho Dias
- Nutraceuticals Research Program, School of Biomedical Sciences & Pharmacy, University of Newcastle, Callaghan, NSW, Australia.,Riddet Institute, Massey University, Palmerston North, New Zealand.,Priority Research Centre in Physical Activity & Nutrition, University of Newcastle, University of Newcastle, Callaghan, NSW, 2308, Australia
| | - Paul J Moughan
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Lisa G Wood
- Centre for Asthma and Respiratory Disease, School of Biomedical Sciences & Pharmacy, University of Newcastle, New Lambton, Australia
| | - Harjinder Singh
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Manohar L Garg
- Nutraceuticals Research Program, School of Biomedical Sciences & Pharmacy, University of Newcastle, Callaghan, NSW, Australia. .,Riddet Institute, Massey University, Palmerston North, New Zealand. .,Priority Research Centre in Physical Activity & Nutrition, University of Newcastle, University of Newcastle, Callaghan, NSW, 2308, Australia.
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22
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Bohn T, Carriere F, Day L, Deglaire A, Egger L, Freitas D, Golding M, Le Feunteun S, Macierzanka A, Menard O, Miralles B, Moscovici A, Portmann R, Recio I, Rémond D, Santé-Lhoutelier V, Wooster TJ, Lesmes U, Mackie AR, Dupont D. Correlation between in vitro and in vivo data on food digestion. What can we predict with static in vitro digestion models? Crit Rev Food Sci Nutr 2017; 58:2239-2261. [DOI: 10.1080/10408398.2017.1315362] [Citation(s) in RCA: 128] [Impact Index Per Article: 18.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- T. Bohn
- Luxembourg Institute of Health, Strassen, Luxembourg
| | | | - L. Day
- Agresearch, Palmerston North, New Zealand
| | | | - L. Egger
- Agroscope, Institute for Food Sciences, Bern, Switzerland
| | | | - M. Golding
- Massey University, Palmerston North, New Zealand
| | | | | | | | | | - A. Moscovici
- Technion—Israel Institute of Technology, Haifa, Israel
| | - R. Portmann
- Agroscope, Institute for Food Sciences, Bern, Switzerland
| | | | | | | | - T. J. Wooster
- Nestlé Research Centre, Nestec S.A., Lausanne, Switzerland
| | - U. Lesmes
- Technion—Israel Institute of Technology, Haifa, Israel
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23
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Mulet-Cabero AI, Rigby NM, Brodkorb A, Mackie AR. Dairy food structures influence the rates of nutrient digestion through different in vitro gastric behaviour. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.12.039] [Citation(s) in RCA: 62] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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24
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Steingoetter A, Buetikofer S, Curcic J, Menne D, Rehfeld JF, Fried M, Schwizer W, Wooster TJ. The Dynamics of Gastric Emptying and Self-Reported Feelings of Satiation Are Better Predictors Than Gastrointestinal Hormones of the Effects of Lipid Emulsion Structure on Fat Digestion in Healthy Adults-A Bayesian Inference Approach. J Nutr 2017; 147:706-714. [PMID: 28228504 DOI: 10.3945/jn.116.237800] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2016] [Revised: 08/10/2016] [Accepted: 01/25/2017] [Indexed: 11/14/2022] Open
Abstract
Background: Limited information exists on the relation between fat emulsion structure and its effect on the release of gastrointestinal hormones and feelings of satiation.Objective: We investigated the impact of fat emulsion droplet size, gravitational and acid stability, and redispersibility on gastrointestinal responses and sought to deduce the relative importance of the hormones ghrelin, cholecystokinin, glucagon-like peptide-1, and peptide YY (PYY) in controlling fat emptying and related satiation.Methods: Within a randomized, double-blind, 4-armed crossover study, an extensive data set was generated by MRI of gastric function, analysis of hormone profiles, and ratings of satiation in healthy participants [10 women and 7 men with a mean ± SD age of 25 ± 7 y and body mass index (in kg/m2) of 22 ± 1] after intake of 4 different fat emulsions. Iterative Bayesian model averaging variable selection was used to investigate the influence of hormone profiles in controlling fat emulsion emptying and satiation.Results: The emulsion structure had a distinct effect on the gastric emptying (primary outcome), gastrointestinal hormone profiles, and ratings of satiation (secondary outcomes). Gravitational and acid stability were stronger modulators of fat emptying and hormone profiles than were emulsion droplet size or redispersibility. Cholecystokinin and PYY were most strongly affected by fat emulsion instability and droplet size. Although both hormones were relevant predictors of gastric emptying, only PYY was identified as a relevant predictor of satiation.Conclusions: This work indicates that evenly dispersed, stable, small-emulsion droplets within the stomach lead to prolonged gastric distension, longer ghrelin suppression, and accelerated fat sensing (cholecystokinin and PPY), triggering prolonged feelings of satiation. It suggests that the effects of emulsion instability and droplet size on energy consumption are best studied by assessing changes in gastric emptying and ratings of satiation rather than changes in venous hormone profiles. This trial was registered at clinicaltrials.gov as NCT01253005.
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Affiliation(s)
- Andreas Steingoetter
- Division of Gastroenterology and Hepatology, University Hospital Zurich, Zurich, Switzerland; .,Institute for Biomedical Engineering, University of Zurich and ETH Zurich, Zurich, Switzerland
| | - Simon Buetikofer
- Division of Gastroenterology and Hepatology, University Hospital Zurich, Zurich, Switzerland
| | - Jelena Curcic
- Division of Gastroenterology and Hepatology, University Hospital Zurich, Zurich, Switzerland.,Institute for Biomedical Engineering, University of Zurich and ETH Zurich, Zurich, Switzerland
| | | | - Jens F Rehfeld
- Department of Clinical Biochemistry, Rigshospitalet, University of Copenhagen, København, Denmark; and
| | - Michael Fried
- Division of Gastroenterology and Hepatology, University Hospital Zurich, Zurich, Switzerland
| | - Werner Schwizer
- Division of Gastroenterology and Hepatology, University Hospital Zurich, Zurich, Switzerland
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25
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Impact de la structure émulsionnée des lipides sur le devenir métabolique des acides gras alimentaires. CAHIERS DE NUTRITION ET DE DIETETIQUE 2016. [DOI: 10.1016/j.cnd.2016.06.003] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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26
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Liu D, Parker HL, Curcic J, Kozerke S, Steingoetter A. Emulsion Stability Modulates Gastric Secretion and Its Mixing with Emulsified Fat in Healthy Adults in a Randomized Magnetic Resonance Imaging Study. J Nutr 2016; 146:2158-2164. [PMID: 27605407 DOI: 10.3945/jn.116.234955] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2016] [Accepted: 08/09/2016] [Indexed: 12/12/2022] Open
Abstract
BACKGROUND Oil-in-water emulsions have recently become of interest to nutritional sciences because of their ability to influence gastrointestinal digestive processes and ultimately benefit human health. MRI offers the potential to noninvasively characterize the interaction between emulsified lipids and gastric secretion within the stomach. OBJECTIVES We determined noninvasively how emulsion stability modulates volumes of fat and secretion, layering of fat, and the mixing of emulsified fat with secretion within the stomach. This required the development of MRI technology for quantifying fat and secretion concentrations inside the stomach. METHODS Twenty-one healthy adults [13 men, mean ± SD age: 22.5 ± 2.5 y, mean ± SD body mass index (in kg/m2): 22.7 ± 1.8] were analyzed in a single-blind, randomized, parallel design. MRI was used to acquire the distributions of fat and secretion in the stomach after ingestion of 2 emulsions: a stable emulsion (E1) or an unstable emulsion (E4) with 20% fat fraction and ∼0.3 mm droplet sizes. Layer, volume, and mixing variables were fitted to the data and compared between the 2 emulsions. RESULTS The intragastric mixing between fat and secretion was better with the E4 than the E1 [increase in content heterogeneity of 17.1% (95% CI: 12.3%, 21.9%)]. The E4 demonstrated a linear relation [slope 1.57 (95% CI: 0.86, 2.29)] between the degree of layering and mixing. In contrast, no such relation was detected for the E1. Accumulated secretion volume in the stomach was lower with the E4 [decrease in volume variable ks of 2.3 (95% CI: -3.9, -0.7)] and correlated with the degree of layering (r = 0.62, P < 0.001). CONCLUSIONS In healthy adults, intragastric fat layering was influenced mainly by the degree of intragastric mixing, rather than the overall dominance of secretion. The E1 triggered a higher accumulation of gastric secretion, which in turn facilitated homogenization of intragastric content in comparison with its unstable counterpart. This trial was registered at clinicaltrials.gov as NCT02602158.
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Affiliation(s)
- Dian Liu
- Institute for Biomedical Engineering, University and ETH Zurich, Zurich, Switzerland; and
| | - Helen L Parker
- Division of Gastroenterology and Hepatology, University Hospital Zurich, Zurich, Switzerland
| | - Jelena Curcic
- Institute for Biomedical Engineering, University and ETH Zurich, Zurich, Switzerland; and Division of Gastroenterology and Hepatology, University Hospital Zurich, Zurich, Switzerland
| | - Sebastian Kozerke
- Institute for Biomedical Engineering, University and ETH Zurich, Zurich, Switzerland; and
| | - Andreas Steingoetter
- Institute for Biomedical Engineering, University and ETH Zurich, Zurich, Switzerland; and Division of Gastroenterology and Hepatology, University Hospital Zurich, Zurich, Switzerland
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Cholesterol Lowering Effect of Plant Stanol Ester Yoghurt Drinks with Added Camelina Oil. CHOLESTEROL 2016; 2016:5349389. [PMID: 26998355 PMCID: PMC4779525 DOI: 10.1155/2016/5349389] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/12/2015] [Accepted: 01/17/2016] [Indexed: 11/29/2022]
Abstract
The aim of this study was to investigate the effects of yoghurt minidrinks containing two doses of plant stanol ester either with or without added camelina oil on the serum cholesterol levels in moderately hypercholesterolemic subjects. In this randomised, double-blind, parallel group study, 143 subjects consumed a 65 mL minidrink together with a meal daily for four weeks. The minidrink contained 1.6 or 2.0 grams of plant stanols with or without 2 grams of alpha-linolenic acid-rich camelina oil. The placebo minidrink did not contain plant stanols or camelina oil. All plant stanol treated groups showed statistically significant total, LDL, and non-HDL cholesterol lowering relative to baseline and relative to placebo. Compared to placebo, LDL cholesterol was lowered by 9.4% (p < 0.01) and 8.1% (p < 0.01) with 1.6 g and 2 g plant stanols, respectively. With addition of Camelina oil, 1.6 g plant stanols resulted in 11.0% (p < 0.01) and 2 g plant stanols in 8.4% (p < 0.01) reduction in LDL cholesterol compared to placebo. In conclusion, yoghurt minidrinks with plant stanol ester reduced serum LDL cholesterol significantly and addition of a small amount of camelina oil did not significantly enhance the cholesterol lowering effect. This trial was registered with ClinicalTrials.gov NCT02628990.
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Tangsrianugul N, Suphantharika M, McClements DJ. Simulated gastrointestinal fate of lipids encapsulated in starch hydrogels: Impact of normal and high amylose corn starch. Food Res Int 2015; 78:79-87. [PMID: 28433320 DOI: 10.1016/j.foodres.2015.11.004] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2015] [Revised: 11/02/2015] [Accepted: 11/04/2015] [Indexed: 11/29/2022]
Abstract
The influence of starch type (resistant starch (RS) versus native (NS) starch) and concentration (10 and 35wt.%) on the potential gastrointestinal fate of digestible lipid (corn oil) droplets encapsulated within starch hydrogels was studied using a simulated gastrointestinal tract (GIT). The NS used was a normal corn starch, whereas the RS used was a high amylose corn starch. Changes in morphology, organization, size, and charge of the particles in the delivery systems were measured as they passed through each stage of the GIT model: mouth, stomach, and small intestine. The GIT fates of three types of delivery system were compared: free lipid droplets; lipid droplets in RS-hydrogels; and, lipid droplets in NS-hydrogels. Encapsulation of the lipid droplets in the hydrogels had a pronounced influence on their GIT behavior, with the effect depending strongly on starch type. The starch granules in the RS-hydrogels remained intact throughout the simulated GIT because their compact structure makes them resistant to enzyme digestion. The initial rate of lipid digestion in the small intestine phase also depended on delivery system type: emulsion>RS-hydrogels>NS-hydrogels. However, the lipid phase appeared to be fully digested at the end of the digestion period for all samples. These results provide useful information for designing functional foods for improved health. For example, food matrices could be developed that slowdown the rate of lipid digestion, and therefore prevent a spike in serum triacylglycerols in the blood, which may be advantageous for developing functional foods to tackle diabetes.
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Affiliation(s)
- Nuttinee Tangsrianugul
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
| | - Manop Suphantharika
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
| | - David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; Department of Biochemistry, King Abdulaziz University, Jeddah 21589, Saudi Arabia.
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Corstens MN, Berton-Carabin CC, de Vries R, Troost FJ, Masclee AAM, Schroën K. Food-grade micro-encapsulation systems that may induce satiety via delayed lipolysis: A review. Crit Rev Food Sci Nutr 2015; 57:2218-2244. [DOI: 10.1080/10408398.2015.1057634] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Meinou N. Corstens
- Department of Agrotechnology & Food Sciences, Food Process Engineering Group, Wageningen University and Research Center, Wageningen, The Netherlands
| | - Claire C. Berton-Carabin
- Department of Agrotechnology & Food Sciences, Food Process Engineering Group, Wageningen University and Research Center, Wageningen, The Netherlands
| | - Renko de Vries
- Department of Agrotechnology & Food Sciences, Physical Chemistry and Colloid Science Group, Wageningen University and Research Center, Wageningen, The Netherlands
| | - Freddy J. Troost
- Department of Internal Medicine, Division of Gastroenterology-Hepatology, Maastricht University Medical Centre, Maastricht, The Netherlands
| | - Ad A. M. Masclee
- Department of Internal Medicine, Division of Gastroenterology-Hepatology, Maastricht University Medical Centre, Maastricht, The Netherlands
| | - Karin Schroën
- Department of Agrotechnology & Food Sciences, Food Process Engineering Group, Wageningen University and Research Center, Wageningen, The Netherlands
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Lecomte M, Bourlieu C, Meugnier E, Penhoat A, Cheillan D, Pineau G, Loizon E, Trauchessec M, Claude M, Ménard O, Géloën A, Laugerette F, Michalski MC. Milk Polar Lipids Affect In Vitro Digestive Lipolysis and Postprandial Lipid Metabolism in Mice. J Nutr 2015; 145:1770-7. [PMID: 26136586 DOI: 10.3945/jn.115.212068] [Citation(s) in RCA: 60] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2015] [Accepted: 06/03/2015] [Indexed: 12/17/2022] Open
Abstract
BACKGROUND Polar lipid (PL) emulsifiers such as milk PLs (MPLs) may affect digestion and subsequent lipid metabolism, but focused studies on postprandial lipemia are lacking. OBJECTIVE We evaluated the impact of MPLs on postprandial lipemia in mice and on lipid digestion in vitro. METHODS Female Swiss mice were gavaged with 150 μL of an oil-in-water emulsion stabilized with 5.7 mg of either MPLs or soybean PLs (SPLs) and killed after 1, 2, or 4 h. Plasma lipids were quantified and in the small intestine, gene expression was analyzed by reverse transcriptase-quantitative polymerase chain reaction. Emulsions were lipolyzed in vitro using a static human digestion model; triglyceride (TG) disappearance was followed by thin-layer chromatography. RESULTS In mice, after 1 h, plasma TGs tended to be higher in the MPL group than in the SPL group (141 μg/mL vs. 90 μg/mL; P = 0.07) and nonesterified fatty acids (NEFAs) were significantly higher (64 μg/mL vs. 44 μg/mL; P < 0.05). The opposite was observed after 4 h with lower TGs (21 μg/mL vs. 35 μg/mL; P < 0.01) and NEFAs (20 μg/mL vs. 32 μg/mL; P < 0.01) in the MPL group compared with the SPL group. This was associated at 4 h with a lower gene expression of apolipoprotein B (Apob) and Secretion Associated, Ras related GTPase 1 gene homolog B (Sar1b), in the duodenum of MPL mice compared with SPL mice (P < 0.05). In vitro, during the intestinal phase, TGs were hydrolyzed more in the MPL emulsion than in the SPL emulsion (decremental AUCs were 1750%/min vs. 180%/min; P < 0.01). MPLs enhance lipid intestinal hydrolysis and promote more rapid intestinal lipid absorption and sharper kinetics of lipemia. CONCLUSIONS Postprandial lipemia in mice can be modulated by emulsifying with MPLs compared with SPLs, partly through differences in chylomicron assembly, and TG hydrolysis rate as observed in vitro. MPLs may thereby contribute to the long-term regulation of lipid metabolism.
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Affiliation(s)
- Manon Lecomte
- UMR 1397 National Institute for Agricultural Research (INRA), Lyon 1 University, U1060 National Institute of Health and Medical Research (INSERM), National Institute of Applied Science of Lyon, INSA-Lyon, Institute for Multidisciplinary Biochemistry of Lipids, Cardiovascular, Metabolism, Diabetologia and Nutrition Laboratory, Villeurbanne, France
| | - Claire Bourlieu
- UMR 1253 National Institute for Agricultural Research (INRA), Science & Technology of Milk and Egg, Rennes, France; Agrocampus Ouest, Science & Technology of Milk and Egg, Rennes, France
| | - Emmanuelle Meugnier
- U1060 National Institute of Health and Medical Research (INSERM), UMR 1397 National Institute for Agricultural Research (INRA), Cardiovascular, Metabolism, Diabetologia and Nutrition Laboratory, Oullins, France; and
| | - Armelle Penhoat
- UMR 1397 National Institute for Agricultural Research (INRA), Lyon 1 University, U1060 National Institute of Health and Medical Research (INSERM), National Institute of Applied Science of Lyon, INSA-Lyon, Institute for Multidisciplinary Biochemistry of Lipids, Cardiovascular, Metabolism, Diabetologia and Nutrition Laboratory, Villeurbanne, France
| | - David Cheillan
- UMR 1397 National Institute for Agricultural Research (INRA), Lyon 1 University, U1060 National Institute of Health and Medical Research (INSERM), National Institute of Applied Science of Lyon, INSA-Lyon, Institute for Multidisciplinary Biochemistry of Lipids, Cardiovascular, Metabolism, Diabetologia and Nutrition Laboratory, Villeurbanne, France; Hereditary Metabolic Diseases Department, East Medical Group, Lyon Civil Hospitals, Lyon, France
| | - Gaëlle Pineau
- UMR 1397 National Institute for Agricultural Research (INRA), Lyon 1 University, U1060 National Institute of Health and Medical Research (INSERM), National Institute of Applied Science of Lyon, INSA-Lyon, Institute for Multidisciplinary Biochemistry of Lipids, Cardiovascular, Metabolism, Diabetologia and Nutrition Laboratory, Villeurbanne, France
| | - Emmanuelle Loizon
- U1060 National Institute of Health and Medical Research (INSERM), UMR 1397 National Institute for Agricultural Research (INRA), Cardiovascular, Metabolism, Diabetologia and Nutrition Laboratory, Oullins, France; and
| | - Michèle Trauchessec
- Hereditary Metabolic Diseases Department, East Medical Group, Lyon Civil Hospitals, Lyon, France
| | - Mathilde Claude
- UMR 1253 National Institute for Agricultural Research (INRA), Science & Technology of Milk and Egg, Rennes, France; Agrocampus Ouest, Science & Technology of Milk and Egg, Rennes, France
| | - Olivia Ménard
- UMR 1253 National Institute for Agricultural Research (INRA), Science & Technology of Milk and Egg, Rennes, France; Agrocampus Ouest, Science & Technology of Milk and Egg, Rennes, France
| | - Alain Géloën
- UMR 1397 National Institute for Agricultural Research (INRA), Lyon 1 University, U1060 National Institute of Health and Medical Research (INSERM), National Institute of Applied Science of Lyon, INSA-Lyon, Institute for Multidisciplinary Biochemistry of Lipids, Cardiovascular, Metabolism, Diabetologia and Nutrition Laboratory, Villeurbanne, France
| | - Fabienne Laugerette
- UMR 1397 National Institute for Agricultural Research (INRA), Lyon 1 University, U1060 National Institute of Health and Medical Research (INSERM), National Institute of Applied Science of Lyon, INSA-Lyon, Institute for Multidisciplinary Biochemistry of Lipids, Cardiovascular, Metabolism, Diabetologia and Nutrition Laboratory, Villeurbanne, France
| | - Marie-Caroline Michalski
- UMR 1397 National Institute for Agricultural Research (INRA), Lyon 1 University, U1060 National Institute of Health and Medical Research (INSERM), National Institute of Applied Science of Lyon, INSA-Lyon, Institute for Multidisciplinary Biochemistry of Lipids, Cardiovascular, Metabolism, Diabetologia and Nutrition Laboratory, Villeurbanne, France;
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Cross-linking of sodium caseinate-structured emulsion with transglutaminase alters postprandial metabolic and appetite responses in healthy young individuals. Br J Nutr 2015; 114:418-29. [DOI: 10.1017/s0007114515001737] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
The physico-chemical and interfacial properties of fat emulsions influence lipid digestion and may affect postprandial responses. The aim of the present study was to determine the effects of the modification of the interfacial layer of a fat emulsion by cross-linking on postprandial metabolic and appetite responses. A total of fifteen healthy individuals (26·5 (sem6·9) years and BMI 21·9 (sem2·0) kg/m2) participated in a cross-over design experiment in which they consumed two isoenergetic (1924 kJ (460 kcal)) and isovolumic (250 g) emulsions stabilised with either sodium caseinate (Cas) or transglutaminase-cross-linked sodium caseinate (Cas-TG) in a randomised order. Blood samples were collected from the individuals at baseline and for 6 h postprandially for the determination of serum TAG and plasma NEFA, cholecystokinin (CCK), glucagon-like peptide 1 (GLP-1), glucose and insulin responses. Appetite was assessed using visual analogue scales. Postprandial TAG and NEFA responses and gastric emptying (GE) rates were comparable between the emulsions. CCK increased more after the ingestion of Cas-TG than after the ingestion of Cas (P< 0·05), while GLP-1 responses did not differ between the two test emulsions. Glucose and insulin profiles were lower after consuming Cas-TG than after consuming Cas (P< 0·05). The overall insulin, glucose and CCK responses, expressed as areas above/under the curve, did not differ significantly between the Cas and Cas-TG meal conditions. Satiety ratings were reduced and hunger, desire to eat and thirst ratings increased more after the ingestion of Cas-TG than after the ingestion of Cas (P< 0·05). The present results suggest that even a subtle structural modification of the interfacial layer of a fat emulsion can alter the early postprandial profiles of glucose, insulin, CCK, appetite and satiety through decreased protein digestion without affecting significantly on GE or overall lipid digestion.
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Couëdelo L, Amara S, Lecomte M, Meugnier E, Monteil J, Fonseca L, Pineau G, Cansell M, Carrière F, Michalski MC, Vaysse C. Impact of various emulsifiers on ALA bioavailability and chylomicron synthesis through changes in gastrointestinal lipolysis. Food Funct 2015; 6:1726-35. [PMID: 25923344 DOI: 10.1039/c5fo00070j] [Citation(s) in RCA: 63] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
Formulating healthy food rich in omega 3 fatty acids requires prior knowledge of the parameters influencing their bioavailability and their metabolic fate. In this context, we studied the effects of various emulsifiers widely used in the food industry, on the gastrointestinal lipolysis of flaxseed oil emulsions in an in vitro model and on the intestinal absorption and lymphatic secretion of alpha-linolenic acid (ALA) in rats. In vitro data showed that the emulsification of flaxseed oil with soya lecithin improved the gastric lipolysis of the oil (+30%), while the presence of Tween 80 or of sodium caseinate decreased it (-80% and -40%, respectively). The in vivo data demonstrated that the intestinal absorption and the lymphatic secretion of ALA were improved with soya lecithin (Cmax = 24 mg mL(-1)) and reduced in the presence of sodium caseinate (Cmax = 7 mg mL(-1)) compared to unemulsified flaxseed oil (Cmax = 16 mg mL(-1)); Tween 80 had no effect. In addition, the synthesized chylomicrons were notably larger and more numerous with soya lecithin whereas they were smaller in the presence of sodium caseinate (p < 0.05). This study shows that the intestinal bioavailability of ALA was increased by the emulsification of flaxseed oil with soya lecithin via an improved lipolysis, favouring the intestinal absorption of ALA and the secretion of many large chylomicrons in lymph.
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Affiliation(s)
- L Couëdelo
- ITERG-ENMS, Université de Bordeaux, rue Léo Saignat, 33076 Bordeaux cedex, France.
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Steingoetter A, Radovic T, Buetikofer S, Curcic J, Menne D, Fried M, Schwizer W, Wooster TJ. Imaging gastric structuring of lipid emulsions and its effect on gastrointestinal function: a randomized trial in healthy subjects. Am J Clin Nutr 2015; 101:714-24. [PMID: 25833970 DOI: 10.3945/ajcn.114.100263] [Citation(s) in RCA: 53] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2014] [Accepted: 01/14/2015] [Indexed: 12/30/2022] Open
Abstract
BACKGROUND Efficient fat digestion requires fat processing within the stomach and fat sensing in the intestine. Both processes also control gastric emptying and gastrointestinal secretions. OBJECTIVE We aimed to visualize the influence of the intragastric stability of fat emulsions on their dynamics of gastric processing and structuring and to assess the effect this has on gastrointestinal motor and secretory functions. DESIGN Eighteen healthy subjects with normal body mass index (BMI) were studied on 4 separate occasions in a double-blind, randomized, crossover design. Magnetic resonance imaging (MRI) data of the gastrointestinal tract and blood triglycerides were recorded before and for 240 min after the consumption of the following 4 different fat emulsions: lipid emulsion 1 (LE1; acid stable, 0.33 μm), lipid emulsion 2 (LE2; acid stable, 52 μm), lipid emulsion 3 (LE3; acid unstable, solid fat, 0.32 μm), and lipid emulsion 4 (LE4; acid unstable, liquid fat, 0.38 μm). RESULTS Intragastric emulsion instability was associated with a change in gastric emptying. Acid-unstable emulsions exhibited biphasic and faster emptying profiles than did the 2 acid-stable emulsions (P ≤ 0.0001). When combined with solid fat (LE3), different dynamics of postprandial gallbladder volume were induced (P ≤ 0.001). For acid-stable emulsions, a reduction of droplet size by 2 orders of magnitude [LE1 (0.33 μm) compared with LE2 (52 μm)] delayed gastric emptying by 38 min. Although acid-stable (LE1 and LE2) and redispersible (LE4) emulsions caused a constant increase in blood triglycerides, no increase was detectable for LE3 (P < 0.0001). For LE3, MRI confirmed the generation of large fat particles during gastric processing, which emptied into and progressed through the small intestine. CONCLUSIONS MRI allows the detailed characterization of the in vivo fate of lipid emulsions. The acute effects of lipid emulsions on gastric emptying, gallbladder volume, and triglyceride absorption are dependent on microstructural changes undergone during consumption. Gastric peristalsis and secretion were effective at redispersing pools of liquid fat in the stomach. This trial was registered at clinicaltrials.gov as NCT01253005.
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Affiliation(s)
- Andreas Steingoetter
- From the Division of Gastroenterology and Hepatology, University Hospital Zurich, Zurich, Switzerland (AS, TR, SB, JC, MF, and WS); the Institute for Biomedical Engineering, University and Federal Institute of Technology Zurich, Zurich, Switzerland (AS); Menne Biomed Consulting, Tübingen, Germany (DM); the Commonwealth Scientific and Industrial Research Organisation (CSIRO) Preventive Health Flagship, Werribee, Australia (TJW); and the Nestlé Research Centre, Vers Chez les Blancs, Switzerland (TJW)
| | - Tijana Radovic
- From the Division of Gastroenterology and Hepatology, University Hospital Zurich, Zurich, Switzerland (AS, TR, SB, JC, MF, and WS); the Institute for Biomedical Engineering, University and Federal Institute of Technology Zurich, Zurich, Switzerland (AS); Menne Biomed Consulting, Tübingen, Germany (DM); the Commonwealth Scientific and Industrial Research Organisation (CSIRO) Preventive Health Flagship, Werribee, Australia (TJW); and the Nestlé Research Centre, Vers Chez les Blancs, Switzerland (TJW)
| | - Simon Buetikofer
- From the Division of Gastroenterology and Hepatology, University Hospital Zurich, Zurich, Switzerland (AS, TR, SB, JC, MF, and WS); the Institute for Biomedical Engineering, University and Federal Institute of Technology Zurich, Zurich, Switzerland (AS); Menne Biomed Consulting, Tübingen, Germany (DM); the Commonwealth Scientific and Industrial Research Organisation (CSIRO) Preventive Health Flagship, Werribee, Australia (TJW); and the Nestlé Research Centre, Vers Chez les Blancs, Switzerland (TJW)
| | - Jelena Curcic
- From the Division of Gastroenterology and Hepatology, University Hospital Zurich, Zurich, Switzerland (AS, TR, SB, JC, MF, and WS); the Institute for Biomedical Engineering, University and Federal Institute of Technology Zurich, Zurich, Switzerland (AS); Menne Biomed Consulting, Tübingen, Germany (DM); the Commonwealth Scientific and Industrial Research Organisation (CSIRO) Preventive Health Flagship, Werribee, Australia (TJW); and the Nestlé Research Centre, Vers Chez les Blancs, Switzerland (TJW)
| | - Dieter Menne
- From the Division of Gastroenterology and Hepatology, University Hospital Zurich, Zurich, Switzerland (AS, TR, SB, JC, MF, and WS); the Institute for Biomedical Engineering, University and Federal Institute of Technology Zurich, Zurich, Switzerland (AS); Menne Biomed Consulting, Tübingen, Germany (DM); the Commonwealth Scientific and Industrial Research Organisation (CSIRO) Preventive Health Flagship, Werribee, Australia (TJW); and the Nestlé Research Centre, Vers Chez les Blancs, Switzerland (TJW)
| | - Michael Fried
- From the Division of Gastroenterology and Hepatology, University Hospital Zurich, Zurich, Switzerland (AS, TR, SB, JC, MF, and WS); the Institute for Biomedical Engineering, University and Federal Institute of Technology Zurich, Zurich, Switzerland (AS); Menne Biomed Consulting, Tübingen, Germany (DM); the Commonwealth Scientific and Industrial Research Organisation (CSIRO) Preventive Health Flagship, Werribee, Australia (TJW); and the Nestlé Research Centre, Vers Chez les Blancs, Switzerland (TJW)
| | - Werner Schwizer
- From the Division of Gastroenterology and Hepatology, University Hospital Zurich, Zurich, Switzerland (AS, TR, SB, JC, MF, and WS); the Institute for Biomedical Engineering, University and Federal Institute of Technology Zurich, Zurich, Switzerland (AS); Menne Biomed Consulting, Tübingen, Germany (DM); the Commonwealth Scientific and Industrial Research Organisation (CSIRO) Preventive Health Flagship, Werribee, Australia (TJW); and the Nestlé Research Centre, Vers Chez les Blancs, Switzerland (TJW)
| | - Tim J Wooster
- From the Division of Gastroenterology and Hepatology, University Hospital Zurich, Zurich, Switzerland (AS, TR, SB, JC, MF, and WS); the Institute for Biomedical Engineering, University and Federal Institute of Technology Zurich, Zurich, Switzerland (AS); Menne Biomed Consulting, Tübingen, Germany (DM); the Commonwealth Scientific and Industrial Research Organisation (CSIRO) Preventive Health Flagship, Werribee, Australia (TJW); and the Nestlé Research Centre, Vers Chez les Blancs, Switzerland (TJW)
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Fondaco D, AlHasawi F, Lan Y, Ben-Elazar S, Connolly K, Rogers MA. Biophysical Aspects of Lipid Digestion in Human Breast Milk and Similac™ Infant Formulas. FOOD BIOPHYS 2014. [DOI: 10.1007/s11483-014-9388-6] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Gallier S, Rutherfurd SM, Moughan PJ, Singh H. Effect of food matrix microstructure on stomach emptying rate and apparent ileal fatty acid digestibility of almond lipids. Food Funct 2014; 5:2410-9. [DOI: 10.1039/c4fo00335g] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Day L, Golding M, Xu M, Keogh J, Clifton P, Wooster TJ. Tailoring the digestion of structured emulsions using mixed monoglyceride–caseinate interfaces. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.09.019] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Wooster TJ, Day L, Xu M, Golding M, Oiseth S, Keogh J, Clifton P. Impact of different biopolymer networks on the digestion of gastric structured emulsions. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.09.009] [Citation(s) in RCA: 70] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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Structural and biochemical factors affecting the digestion of protein-stabilized emulsions. Curr Opin Colloid Interface Sci 2013. [DOI: 10.1016/j.cocis.2013.04.006] [Citation(s) in RCA: 122] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Michalski MC, Genot C, Gayet C, Lopez C, Fine F, Joffre F, Vendeuvre JL, Bouvier J, Chardigny JM, Raynal-Ljutovac K. Multiscale structures of lipids in foods as parameters affecting fatty acid bioavailability and lipid metabolism. Prog Lipid Res 2013; 52:354-73. [PMID: 23624223 DOI: 10.1016/j.plipres.2013.04.004] [Citation(s) in RCA: 142] [Impact Index Per Article: 12.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2012] [Revised: 03/13/2013] [Accepted: 04/10/2013] [Indexed: 11/18/2022]
Abstract
On a nutritional standpoint, lipids are now being studied beyond their energy content and fatty acid (FA) profiles. Dietary FA are building blocks of a huge diversity of more complex molecules such as triacylglycerols (TAG) and phospholipids (PL), themselves organised in supramolecular structures presenting different thermal behaviours. They are generally embedded in complex food matrixes. Recent reports have revealed that molecular and supramolecular structures of lipids and their liquid or solid state at the body temperature influence both the digestibility and metabolism of dietary FA. The aim of the present review is to highlight recent knowledge on the impact on FA digestion, absorption and metabolism of: (i) the intramolecular structure of TAG; (ii) the nature of the lipid molecules carrying FA; (iii) the supramolecular organization and physical state of lipids in native and formulated food products and (iv) the food matrix. Further work should be accomplished now to obtain a more reliable body of evidence and integrate these data in future dietary recommendations. Additionally, innovative lipid formulations in which the health beneficial effects of either native or recomposed structures of lipids will be taken into account can be foreseen.
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Affiliation(s)
- M C Michalski
- INRA, USC1235, INSERM U1060, CarMeN laboratory, IMBL, F-69621 Villeurbanne, France; CRNH Rhône-Alpes, CENS, F-69600 Oullins, France.
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41
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Vors C, Pineau G, Gabert L, Drai J, Louche-Pélissier C, Defoort C, Lairon D, Désage M, Danthine S, Lambert-Porcheron S, Vidal H, Laville M, Michalski MC. Modulating absorption and postprandial handling of dietary fatty acids by structuring fat in the meal: a randomized crossover clinical trial. Am J Clin Nutr 2013; 97:23-36. [PMID: 23235199 DOI: 10.3945/ajcn.112.043976] [Citation(s) in RCA: 73] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
BACKGROUND Prolonged postprandial hypertriglyceridemia is a potential risk factor for cardiovascular diseases. In the context of obesity, this is associated with a chronic imbalance of lipid partitioning oriented toward storage and not toward β-oxidation. OBJECTIVE We tested the hypothesis that the physical structure of fat in a meal can modify the absorption, chylomicron transport, and further metabolic handling of dietary fatty acids. DESIGN Nine normal-weight and 9 obese subjects were fed 40 g milk fat (+[(13)C]triacylglycerols), either emulsified or nonemulsified, in breakfasts of identical composition. We measured the postprandial triacylglycerol content and size of the chylomicron-rich fraction, plasma kinetics of [(13)C]fatty acids, exogenous lipid oxidation with breath-test/indirect calorimetry, and fecal excretion. RESULTS The emulsified fat resulted in earlier (>1 h) and sharper chylomicron and [(13)C]fatty acid peaks in plasma than in spread fat in both groups (P < 0.0001). After 2 h, the emulsified fat resulted in greater apolipoprotein B-48 concentrations (9.7 ± 0.7 compared with 7.1 ± 0.9 mg/L; P < 0.05) in the normal-weight subjects than did the spread fat. In the obese subjects, emulsified fat resulted in a 3-fold greater chylomicron size (218 ± 24 nm) compared with the spread fat (P < 0.05). The emulsified fat induced higher dietary fatty acid spillover in plasma and a sharper (13)CO(2) appearance, which provoked increased exogenous lipid oxidation in each group: from 45% to 52% in normal-weight subjects (P < 0.05) and from 40% to 57% in obese subjects (P < 0.01). CONCLUSION This study supports a new concept of "slow vs fast fat," whereby intestinal absorption can be modulated by structuring dietary fat to modulate postprandial lipemia and lipid β-oxidation in humans with different BMIs. This trial was registered at clinicaltrials.gov as NCT01249378.
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Affiliation(s)
- Cécile Vors
- From INRA, USC1362, CarMeN, Cardiovascular Metabolism Diabetes and Nutrition laboratory, Villeurbanne, France
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Heer M. An analysis of the "Effect of Olibra: a 12-week randomized control trial and a review of earlier studies". J Diabetes Sci Technol 2012; 6:709-11. [PMID: 22768903 PMCID: PMC3440034 DOI: 10.1177/193229681200600327] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Abstract
Nutrients affect hunger and satiety. However, food structure, in particular that of emulsions, may also affect the body's satiety mechanisms. Olibra™ is a fat emulsion, a mixture of fractionated palm oil and fractionated oat oil manufactured by Lipid Technologies Provider AB, Sweden, which affects hunger sensation. However, up to now, no data have shown convincingly that reduced appetite or hunger sensations induced by Olibra lead, in the long run, to a significant and clinically relevant reduction in body mass. To clearly demonstrate a cause-and-effect relationship of Olibra to weight loss, it seems that longer studies with strict control of energy intake and nutrient composition, as well as control of energy expenditure by exercise, are needed.
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Affiliation(s)
- Martina Heer
- Profil Institute for Metabolic Research GmbH, Neuss, Germany.
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Vors C, Capolino P, Guérin C, Meugnier E, Pesenti S, Chauvin MA, Monteil J, Peretti N, Cansell M, Carrière F, Michalski MC. Coupling in vitro gastrointestinal lipolysis and Caco-2 cell cultures for testing the absorption of different food emulsions. Food Funct 2012; 3:537-46. [DOI: 10.1039/c2fo10248j] [Citation(s) in RCA: 56] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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Li Y, Kim J, Park Y, McClements DJ. Modulation of lipid digestibility using structured emulsion-based delivery systems: Comparison of in vivo and in vitro measurements. Food Funct 2012; 3:528-36. [DOI: 10.1039/c2fo10273k] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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