Properties of oil-in-water emulsions stabilized by β-lactoglobulin in simulated gastric fluid as influenced by ionic strength and presence of mucin

Food Hydrocolloids

Volumn 24, Issue 5, 2010, Pages 534-541

  Sarkar, Anwesha ^a,b   Goh, Kelvin K T ^b   Singh, Harjinder ^a  

^a MASSEY UNIVERSITY   (New Zealand)

^b MASSEY UNIVERSITY   (New Zealand)

Author keywords

Emulsion; Ionic strength; Mucin; Pepsin; Simulated gastric fluid; Lactoglobulin

Indexed keywords

GLYCINE MAX;

EID: 77549085308     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2009.12.005     Document Type: Article

References (35)

1. Armand M. Lipases and lipolysis in the human digestive tract: where do we stand?. Current Opinion in Clinical Nutrition and Metabolic Care 10 2 (2007) 156-164
2. Armand M., Borel P., Dubois C., Senft M., Peyrot J., Salducci J., et al. Characterization of emulsions and lipolysis of dietary lipids in the human stomach. American Journal of Physiology - Gastrointestinal and Liver Physiology 266 3 (1994) G372-G381
3. Bansil R., and Turner B.S. Mucin structure, aggregation, physiological functions and biomedical applications. Current Opinion in Colloid & Interface Science 11 2-3 (2006) 164-170
4. Beysseriat M., Decker E.A., and McClements D.J. Preliminary study of the influence of dietary fiber on the properties of oil-in-water emulsions passing through an in vitro human digestion model. Food Hydrocolloids 20 6 (2006) 800-809
5. Carrière F., Barrowman J.A., Verger R., and Laugier R. Secretion and contribution to lipolysis of gastric and pancreatic lipases during a test meal in humans. Gastroenterology 105 3 (1993) 876-888
6. Dickinson E. Interfacial structure and stability of food emulsions as affected by protein-polysaccharide interactions. Soft Matter 4 (2008) 932-942
7. Djordjevic D., Kim H.J., McClements D.J., and Decker E.A. Physical stability of whey protein-stabilized oil-in-water emulsions at pH 3: potential ω-3 fatty acid delivery systems (Part A). Journal of Food Science 69 5 (2004) C351-C355
8. Ekmekcioglu C. A physiological approach for preparing and conducting intestinal bioavailability studies using experimental systems. Food Chemistry 76 2 (2002) 225-230
9. Goh K.K.T., Sarkar A., and Singh H. Milk protein-polysaccharide interactions. In: Thompson A., Boland M., and Singh H. (Eds). Milk proteins (2008), Academic Press, San Diego, CA 347-376
10. Harnsilawat T., Pongsawatmanit R., and McClements D.J. Influence of pH and ionic strength on formation and stability of emulsions containing oil droplets coated by β-lactoglobulin-alginate interfaces. Biomacromolecules 7 6 (2006) 2052-2058
11. Kalantzi L., Goumas K., Kalioras V., Abrahamsson B., Dressman J., and Reppas C. Characterization of the human upper gastrointestinal contents under conditions simulating bioavailability/bioequivalence studies. Pharmaceutical Research 23 1 (2006) 165-176
12. 2 and KCl on physiochemical properties of model nutritional beverages based on whey protein stabilized oil-in-water emulsions. Journal of Food Science 67 2 (2002) 665-671
13. Koppel D.E. Analysis of macromolecular polydispersity in intensity correlation spectroscopy: the method of cumulants. The Journal of Chemical Physics 57 11 (1972) 4814-4820
14. Kulmyrzaev A.A., and Schubert H. Influence of KCl on the physicochemical properties of whey protein stabilized emulsions. Food Hydrocolloids 18 1 (2004) 13-19
15. Lee S., Muller M., Rezwan K., and Spencer N.D. Porcine gastric mucin (PGM) at the water/poly(dimethylsiloxane) (PDMS) interface: influence of pH and ionic strength on its conformation, adsorption, and aqueous lubrication properties. Journal of Agricultural and Food Chemistry 21 18 (2005) 8344-8353
16. Lindahl A., Ungell A.-L., Knutson L., and Lennernäs H. Characterization of fluids from the stomach and proximal jejunum in men and women. Pharmaceutical Research 14 4 (1997) 497-502
17. Lundin L., Golding M., and Wooster T.J. Understanding food structure and function in developing food for appetite control. Nutrition and Dietetics 65 s3 (2008) S79-S85
18. Macierzanka A., Sancho A.I., Mills E.N.C., Rigby N.M., and Mackie A.R. Emulsification alters simulated gastrointestinal proteolysis of β-casein and β-lactoglobulin. Soft Matter 5 3 (2009) 538-550
19. McClements D.J., Decker E.A., and Park Y. Controlling lipid bioavailability through physicochemical and structural approaches. Critical Reviews in Food Science and Nutrition 49 1 (2009) 48-67
20. McClements D.J., Decker E., Park Y., and Weiss J. Designing food structure to control stability, digestion, release and absorption of lipophilic food components. Food Biophysics 3 2 (2008) 219-228
21. Mun S., Decker E.A., and McClements D.J. Influence of emulsifier type on in vitro digestibility of lipid droplets by pancreatic lipase. Food Research International 40 6 (2007) 770-781
22. Nordman H., Davies J.R., Lindell G., de Bolos C., Real F., and Carlsted I. Gastric MUC5AC and MUC6 are large oligomeric mucins that differ in size, glycosylation and tissue distribution. Biochemical Journal 364 1 (2002) 191-200
23. O'Gara E.A., Maslin D.J., Nevill A.M., and Hill D.J. The effect of simulated gastric environments on the anti-Helicobacter activity of garlic oil. Journal of Applied Microbiology 104 5 (2008) 1324-1331
24. Pafumi Y., Lairon D., de la Porte P.L., Juhel C., Storch J., Hamosh M., et al. Mechanisms of inhibition of triacylglycerol hydrolysis by human gastric lipase. The Journal of Biological Chemistry 277 31 (2002) 28070-28079
25. Pal A., Brasseur J.G., and Abrahamsson B. A stomach road or "magenstrasse" for gastric emptying. Journal of Biomechanics 40 6 (2007) 1202-1210
26. Parada J., and Aguilera J.M. Food microstructure affects the bioavailability of several nutrients. Journal of Food Science 72 2 (2007) R21-R32
27. Pharmacopeia, U.S. Simulated gastric fluid, TS., United States Pharmacopeial Convention Vol. 24 (2000), The National Formulary 9 (U.S. Pharmacopeia Board of Trustees), Rockville, MD, U.S. (p. 2235)
28. Sarkar A., Goh K.K.T., and Singh H. Colloidal stability and interactions of milk-protein-stabilized emulsions in an artificial saliva. Food Hydrocolloids 23 5 (2009) 1270-1278
29. Sarkar A., Goh K.K.T., Singh R.P., and Singh H. Behaviour of an oil-in-water emulsion stabilized by β-lactoglobulin in an in vitro gastric model. Food Hydrocolloids 23 6 (2009) 1563-1569
30. Sarkar A., Horne D.S., and Singh H. Interactions of milk protein stabilized oil-in-water emulsions with bile salts in a simulated upper intestinal model. Food Hydrocolloids 24 2-3 (2010) 142-151
31. Silletti E., Vingerhoeds M.H., Norde W., and van Aken G.A. Complex formation in mixtures of lysozyme-stabilized emulsions and human saliva. Journal of Colloid and Interface Science 313 2 (2007) 485-493
32. Silletti E., Vingerhoeds M.H., Norde W., and van Aken G.A. The role of electrostatics in saliva-induced emulsion flocculation. Food Hydrocolloids 21 4 (2007) 596-606
33. Singh H., Ye A., and Horne D. Structuring food emulsions in the gastrointestinal tract to modify lipid digestion. Progress in Lipid Research 48 2 (2009) 92-100
34. Vingerhoeds M.H., Blijdenstein T.B.J., Zoet F.D., and van Aken G.A. Emulsion flocculation induced by saliva and mucin. Food Hydrocolloids 19 5 (2005) 915-922
35. Weisbrodt N.W. Gastric emptying. In: Johnson L.R. (Ed). Gastrointestinal physiology. 6th ed. (2001), Mosby, St. Louis, MO 37-46