Stability and digestibility of one- or bi-layered medium-chain triglyceride emulsions with gum Arabic and whey protein isolates by pancreatic lipase in vitro,Food & Function

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Stability and digestibility of one- or bi-layered medium-chain triglyceride emulsions with gum Arabic and whey protein isolates by pancreatic lipase in vitro
Food & Function ( IF 5.1 ) Pub Date : 2017-12-22 00:00:00 , DOI: 10.1039/c7fo01719g
Xiaolin Yao _{1,

2,

3,

4,

5} , Yu Chen _{1,

2,

3,

4,

5} , Meng Shu _{1,

2,

3,

4,

5} , Kun Zhang _{5,

6,

7} , Zhiming Gao _{1,

2,

3,

4,

5} , Ying Kuang _{1,

2,

3,

4,

5} , Yapeng Fang _{1,

2,

3,

4,

5} , Katsuyoshi Nishinari _{1,

2,

3,

4,

5} , Glyn O. Phillips _{1,

2,

3,

4,

5} , Fatang Jiang _{1,

2,

3,

4,

5}

Affiliation

Interfacial engineering approaches have been used to design functional foods so as to control lipase-induced digestion of emulsified lipids and release of bioactive lipophilic components in the gastrointestinal tract. In this study, emulsion droplets with the interface stabilized with gum Arabic (GA) and whey protein isolate (WPI) were prepared by mixing or sequential adsorption. WPI/GA intramolecular soluble complexes (ISCs) have superior emulsifying properties in stabilizing oil-in-water emulsions. The impact of the interfaces for WPI/GA ISC-layered (one-layered) and double-layered emulsions formed by sequential deposition of WPI or GA on the lipolysis of emulsions was investigated using an in vitro simulated gastrointestinal model. Transglutaminase and dithiothreitol were introduced to crosslink the interfacial proteins and improve the interfacial stability. The ISC-layered emulsion was less stable to aggregation than the double-layered ones in simulated gastric fluid due to dissociation of ISCs caused by the electrostatic screening of ions and proteolysis of interfacial proteins driven by pepsin. The ISC-layered emulsion conferred a significant slower rate and extent of lipid digestion compared to the double-layered emulsions post gastric proteolysis (P < 0.05). It is presumed for the ISC-layered emulsion that the destabilization to aggregation and coalescence within the simulated gastrointestinal fluids and the steric hindrance of the robust and thick interfacial layer might contribute to delaying free fatty acids release. It suggests that both the initial interfacial properties and the stability of the emulsified lipid droplets within the simulated gastrointestinal fluids play an important role in determining the rate and extent of lipid digestion. It is predicted that direct destabilization of emulsified lipids using interfacial engineering approaches has the potential of modifying lipid digestibility or bioactive release at specific sites within the gastrointestinal tract.

中文翻译：

胰腺脂肪酶在体外分离单层或双层中链甘油三酸酯与阿拉伯树胶和乳清蛋白分离物的稳定性和消化率

界面工程方法已被用于设计功能性食品，以控制脂肪酶诱导的乳化脂质的消化和胃肠道中生物活性亲脂性成分的释放。在这项研究中，通过混合或顺序吸附制备了具有用阿拉伯树胶（GA）和乳清蛋白分离物（WPI）稳定的界面的乳液液滴。WPI / GA分子内可溶性复合物（ISC）在稳定水包油型乳剂方面具有卓越的乳化性能。使用体外研究了WPI / GA的界面对WPI或GA的ISC层（单层）和双层乳液（通过依次沉积WPI或GA形成）的影响，对乳液的脂解作用产生了影响模拟胃肠道模型。引入转谷氨酰胺酶和二硫苏糖醇以交联界面蛋白并提高界面稳定性。由于离子的静电筛选和胃蛋白酶驱动的界面蛋白的蛋白水解作用引起的ISC的解离，在模拟胃液中，ISC层乳液的聚集稳定性不如双层乳液稳定。与胃蛋白水解后的双层乳状液相比，ISC乳状液的脂质消化速率和程度明显降低（P<0.05）。据推测，对于ISC层状乳剂，模拟胃肠液中的聚集不稳定和聚结作用以及牢固而厚实的界面层的空间位阻可能有助于延迟游离脂肪酸的释放。这表明模拟胃肠道液中乳化脂质滴的初始界面性质和稳定性在确定脂质消化速率和程度方面都起着重要作用。据预测，使用界面工程方法使乳化脂质直接失稳可能会改变胃肠道内特定部位的脂质消化率或生物活性释放。

更新日期：2017-12-22

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