Interaction of a dietary fiber (pectin) with gastrointestinal components (bile salts, calcium, and lipase): A calorimetry, electrophoresis, and turbidity study

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 52, 2014, Pages 12620-12630

  Espinal Ruiz, Mauricio ^a,b   Parada Alfonso, Fabián ^a   Restrepo Sánchez, Luz Patricia ^a   Narváez Cuenca, Carlos Eduardo ^a   McClements, David Julian ^b,c  

^a UNIVERSIDAD NACIONAL DE COLOMBIA   (Colombia)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

^c KING ABDULAZIZ UNIVERSITY   (Saudi Arabia)

Author keywords

Flocculation; Gastrointestinal tract; Isothermal titration calorimetry; Lipid digestion; Pectin; Turbidity

Indexed keywords

BINDING ENERGY; BODY FLUIDS; CALCIUM; CALORIMETERS; CALORIMETRY; ELECTROPHORESIS; EMULSIFICATION; FLOCCULATION; ISOTHERMS; MICROSTRUCTURE; TITRATION; TURBIDITY;

ELECTROSTATIC COMPLEXES; GASTROINTESTINAL MODEL; GASTROINTESTINAL TRACT; ISOTHERMAL TITRATION CALORIMETRY; LIPID DIGESTIONS; MOLECULAR MECHANISM; PECTIN; TURBIDITY MEASUREMENTS;

SALTS;

BILE ACID; CALCIUM; LIPID; PECTIN; TRIACYLGLYCEROL LIPASE;

ANALYSIS; BIOLOGICAL MODEL; CALORIMETRY; CHEMISTRY; DIETARY FIBER; DIGESTION; ELECTROPHORESIS; ENZYMOLOGY; GASTROINTESTINAL TRACT; HUMAN; LIPID METABOLISM; METABOLISM;

BILE ACIDS AND SALTS; CALCIUM; CALORIMETRY; DIETARY FIBER; DIGESTION; ELECTROPHORESIS; GASTROINTESTINAL TRACT; HUMANS; LIPASE; LIPID METABOLISM; LIPIDS; MODELS, BIOLOGICAL; PECTINS;

EID: 84920140111     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf504829h     Document Type: Article

References (56)

1. Bray, G. A.; Popkin, B. M. Dietary fat intake does affect obesity! Am. J. Clin. Nutr. 1998, 68, 1157-1173.
2. Howarth, N. C.; Saltzman, E.; Roberts, S. B. Dietary fiber and weight regulation. Nutr. Rev. 2001, 59, 129-139.
3. Beysseriat, M.; Decker, E. A.; 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 2006, 20, 800-809.
4. Mun, S.; Decker, E.; Park, Y.; Weiss, J.; McClements, D. J. Influence of interfacial composition on in vitro digestibility of emulsified lipids: potential mechanism for chitosan's ability to inhibit fat digestion. Food Biophys. 2006, 1, 21-29.
5. McClements, D. J.; Li, Y. Structured emulsion-based delivery systems: controlling the digestion and release of lipophilic food components. Adv. Colloid Interface Sci. 2010, 159, 213-228.
6. Gunness, P.; Gidley, M. J. Mechanisms underlying the cholesterol-lowering properties of soluble dietary fibre polysaccharides. Food Funct. 2010, 1, 149-155.
7. Hur, S. J.; Lim, B. O.; Decker, E. A.; McClements, D. J. In vitro human digestion models for food applications. Food Chem. 2011, 125, 1-12.
8. Li, Y.; McClements, D. J. Modulating lipid droplet intestinal lipolysis by electrostatic complexation with anionic polysaccharides: Influence of cosurfactants. Food Hydrocolloids 2014, 35, 367-374.
9. McClements, D. J.; Li, Y. Review of in vitro digestion models for rapid screening of emulsion-based systems. Food Funct. 2010, 1, 32-59.
10. Anderson, J. W.; Baird, P.; Davis, R. H., Jr; Ferreri, S.; Knudtson, M.; Koraym, A.; Waters, V.; Williams, C. L. Health benefits of dietary fiber. Nutr. Rev. 2009, 67, 188-205.
11. Kritchevsky, D. Dietary fiber. Annu. Rev. Nutr. 1988, 8, 301-328.
12. Theuwissen, E.; Mensink, R. P. Water-soluble dietary fibers and cardiovascular disease. Physiol. Behav. 2008, 94, 285-292.
13. Thakur, B. R.; Singh, R. K.; Handa, A. K.; Rao, M. A. Chemistry and uses of pectin - a review. Crit. Rev. Food Sci. Nutr. 1997, 37, 47-73.
14. Mohnen, D. Pectin structure and biosynthesis. Curr. Opin. Plant Biol. 2008, 11, 266-277.
15. Ridley, B. L.; O'Neill, M. A.; Mohnen, D. Pectins: structure, biosynthesis, and oligogalacturonide-related signaling. Phytochemistry 2001, 57, 929-967.
16. Caffall, K. H.; Mohnen, D. The structure, function, and biosynthesis of plant cell wall pectic polysaccharides. Carbohydr. Res. 2009, 344, 1879-1900.
17. Yapo, B. M. Pectic substances: from simple pectic polysaccharides to complex pectins - a new hypothetical model. Carbohydr. Polym. 2011, 86, 373-385.
18. Maxwell, E. G.; Belshaw, N. J.; Waldron, K. W.; Morris, V. J. Pectin - an emerging new bioactive food polysaccharide. Trends Food Sci. Technol. 2012, 24, 64-73.
19. Munarin, F.; Tanzi, M. C.; Petrini, P. Advances in biomedical applications of pectin gels. Int. J. Biol. Macromol. 2012, 51, 681-689.
20. Pfeffer, P. E.; Doner, L. W.; Hoagland, P. D.; McDonald, G. G. Molecular interactions with dietary fiber components. Investigation of the possible association of pectin and bile acids. J. Agric. Food Chem. 1981, 29, 455-461.
21. Espinal-Ruiz, M.; Parada-Alfonso, F.; Restrepo-Sánchez, L.-P.; Narváez-Cuenca, C.-E. Inhibition of digestive enzyme activities by pectic polysaccharides in model solutions. Bioact. Carbohydr. Dietary Fibre 2014, 4, 27-38.
22. McClements, D. J. Isothermal titration calorimetry study of pectin-ionic surfactant interactions. J. Agric. Food Chem. 2000, 48, 5604-5611.
23. Simo, O. K.; Mao, Y.; Tokle, T.; Decker, E. A.; McClements, D. J. Novel strategies for fabricating reduced fat foods: heteroaggregation of lipid droplets with polysaccharides. Food Res. Int. 2012, 48, 337-345.
24. Jenkins, P.; Snowden, M. Depletion flocculation in colloidal dispersions. Adv. Colloid Interface Sci. 1996, 68, 57-96.
25. McClements, D. J. Comments on viscosity enhancement and depletion flocculation by polysaccharides. Food Hydrocolloids 2000, 14, 173-177.
26. Leavitt, S.; Freire, E. Direct measurement of protein binding energetics by isothermal titration calorimetry. Curr. Opin. Struct. Biol. 2001, 11, 560-566.
27. Doyle, M. L. Characterization of binding interactions by isothermal titration calorimetry. Curr. Opin. Biotechnol. 1997, 8, 31-35.
28. Freire, E.; Mayorga, O. L.; Straume, M. Isothermal titration calorimetry. Anal. Chem. 1990, 62, 950A-959A.
29. Wangsakan, A.; Chinachoti, P.; McClements, D. J. Effect of surfactant type on surfactant-maltodextrin interactions: isothermal titration calorimetry, surface tensiometry, and ultrasonic velocimetry study. Langmuir 2004, 20, 3913-3919.
30. Chang, Y.; McLandsborough, L.; McClements, D. J. Interactions of a cationic antimicrobial (ε-polylysine) with an anionic biopolymer (pectin): an isothermal titration calorimetry, microelectrophoresis, and turbidity study. J. Agric. Food Chem. 2011, 59, 5579-5588.
31. Hur, S. J.; Decker, E. A.; McClements, D. J. Influence of initial emulsifier type on microstructural changes occurring in emulsified lipids during in vitro digestion. Food Chem. 2009, 114, 253-262.
32. Salvia-Trujillo, L.; Qian, C.; Martin-Belloso, O.; McClements, D. J. Influence of particle size on lipid digestion and beta-carotene bioaccessibility in emulsions and nanoemulsions. Food Chem. 2013, 141, 1472-1480.
33. Espinal-Ruiz, M.; Parada-Alfonso, F.; Restrepo-Sánchez, L.-P.; Narváez-Cuenca, C.-E.; McClements, D. J. Impact of dietary fibers [methyl cellulose, chitosan, and pectin] on digestion of lipids under simulated gastrointestinal conditions. Food Funct. 2014, 5, 3083-3095.
34. Almgren, M. Mixed micelles and other structures in the solubilization of bilayer lipid membranes by surfactants. Biochim. Biophys. Acta-Biomembranes 2000, 1508, 146-163.
35. Thiam, A. R.; Farese, R. V., Jr.; Walther, T. C. The biophysics and cell biology of lipid droplets. Nat. Rev. Mol. Cell Biol. 2013, 14, 775-786.
36. Singh, H.; Ye, A.; Horne, D. Structuring food emulsions in the gastrointestinal tract to modify lipid digestion. Prog. Lipid Res. 2009, 48, 92-100.
37. Weiss, J.; Takhistov, P.; McClements, D. J. Functional materials in food nanotechnology. J. Food Sci. 2006, 71, R107-R116.
38. Dickinson, E.; Semenova, M. G.; Antipova, A. S.; Pelan, E. G. Effect of high-methoxy pectin on properties of casein-stabilized emulsions. Food Hydrocolloids 1998, 12, 425-432.
39. Jenkins, P.; Snowden, M. Depletion flocculation in colloidal dispersions. Adv. Colloid Interface Sci. 1996, 68, 57-96.
40. Reiffers-Magnani, C. K.; Cuq, J. L.; Watzke, H. J. Depletion flocculation and thermodynamic incompatibility in whey protein stabilised O/W emulsions. Food Hydrocolloids 2000, 14, 521-530.
41. Méndez-Alcaraz, J. M.; Klein, R. Depletion forces in colloidal mixtures. Phys. Rev. E 2000, 61, 4095-4099.
42. Dickinson, E. On flocculation and gelation in concentrated particulate systems containing added polymer. J. Chem. Soc., Faraday Trans. 1995, 91, 4413-4417.
43. Willats, W. G. T.; Knox, J. P.; Mikkelsen, J. D. Pectin: new insights into an old polymer are starting to gel. Trends Food Sci. Technol. 2006, 17, 97-104.
44. Leroux, J.; Langendorff, V.; Schick, G.; Vaishnav, V.; Mazoyer, J. Emulsion stabilizing properties of pectin. Food Hydrocolloids 2003, 17, 455-462.
45. 2+-induced gelation in alginates and pectins: the egg-box model revisited. Biomacromolecules 2001, 2, 1089-1096.
46. Devraj, R.; Williams, H. D.; Warren, D. B.; Mullertz, A.; Porter, C. J. H.; Pouton, C. W. In vitro digestion testing of lipid-based delivery systems: calcium ions combine with fatty acids liberated from triglyceride rich lipid solutions to form soaps and reduce the solubilization capacity of colloidal digestion products. Int. J. Pharm. 2013, 441, 323-333.
47. Ye, A.; Cui, J.; Zhu, X.; Singh, H. Effect of calcium on the kinetics of free fatty acid release during in vitro lipid digestion in model emulsions. Food Chem. 2013, 139, 681-688.
48. de Roos, A.; Walstra, P. Loss of enzyme activity due to adsorption onto emulsion droplets. Colloids Surf., B 1996, 6, 201-208.
49. Biggs, S.; Habgood, M.; Jameson, G. J.; Yan, Y.-d. Aggregate structures formed via a bridging flocculation mechanism. Chem. Eng. J. 2000, 80, 13-22.
50. Li, Y.; Hu, M.; McClements, D. J. Factors affecting lipase digestibility of emulsified lipids using an in vitro digestion model: proposal for a standardised pH-stat method. Food Chem. 2011, 126, 498-505.
51. Israelachvili, J. Intermolecular and Surface Forces, 3rd ed.; Academic Press: London, UK, 2011.
52. Furusawa, K.; Ueda, M.; Nashima, T. Bridging and depletion flocculation of synthetic latices induced by polyelectrolytes. Colloids Surf., A: Physicochem. Eng. Aspects 1999, 153, 575-581.
53. Winzor, D. J.; Carrington, L. E.; Deszczynski, M.; Harding, S. E. Extent of charge screening in aqueous polysaccharide solutions. Biomacromolecules 2004, 5, 2456-2460.
54. Thongngam, M.; McClements, D. J. Isothermal titration calorimetry study of the interactions between chitosan and a bile salt (sodium taurocholate). Food Hydrocolloids 2005, 19, 813-819.
55. Wangsakan, A.; Chinachoti, P.; McClements, D. J. Isothermal titration calorimetry study of the influence of temperature, pH and salt on maltodextrin-anionic surfactant interactions. Food Hydrocolloids 2006, 20, 461-467.
56. Dongowski, G. Effect of pH on the in vitro interactions between bile acids and pectin. Z. Lebensm. Unters. Forsch. 1997, 205, 185-192.