Influence of emulsifier type on the in vitro digestion of fish oil-in-water emulsions in the presence of an anionic marine polysaccharide (fucoidan): Caseinate, whey protein, lecithin, or Tween 80

Food Hydrocolloids

Volumn 61, Issue , 2016, Pages 92-101

  Chang, Yaoguang ^a,b   McClements, David Julian ^b,c  

^a OCEAN UNIVERSITY OF CHINA   (China)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

^c KING ABDULAZIZ UNIVERSITY   (Saudi Arabia)

Author keywords

Digestion; Emulsifier type; Emulsion; Fucoidan; Polysaccharide

Indexed keywords

DROPS; EMULSIFICATION; EMULSIONS; FISH; OILS AND FATS; PARTICLE SIZE; PROTEINS;

CASEINATE; DIGESTION; EMULSIFIER TYPE; FISH OIL; FUCOIDANS; GASTROINTESTINAL TRACT; OIL-IN-WATER; TWEEN 80; WATER EMULSION; WHEY PROTEIN ISOLATE;

LECITHIN;

EID: 84966292057     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.04.047     Document Type: Article

References (65)

1. van Aken G.A., Bomhof E., Zoet F.D., Verbeek M., Oosterveld A. Differences in in vitro gastric behaviour between homogenized milk and emulsions stabilised by Tween 80, whey protein, or whey protein and caseinate. Food Hydrocolloids 2011, 25(4):781-788.
2. Ale M.T., Mikkelsen J.D., Meyer A.S. Important determinants for fucoidan bioactivity: a critical review of structure-function relations and extraction methods for fucose-containing sulfated polysaccharides from brown seaweeds. Marine Drugs 2011, 9(10):2106-2130.
3. Bansil R., Turner B.S. Mucin structure, aggregation, physiological functions and biomedical applications. Current Opinion in Colloid & Interface Science 2006, 11(2-3):164-170.
4. Cao X., Bansil R., Bhaskar K.R., Turner B.S., LaMont J.T., Niu N., et al. pH-dependent conformational change of gastric mucin leads to sol-gel transition. Biophysical Journal 1999, 76(3):1250-1258.
5. Chang Y., Hu Y., McClements D.J. Competitive adsorption and displacement of anionic polysaccharides (fucoidan and gum arabic) on the surface of protein-coated lipid droplets. Food Hydrocolloids 2016, 52:820-826.
6. Chang Y., McClements D.J. Interfacial deposition of an anionic polysaccharide (fucoidan) on protein-coated lipid droplets: impact on the stability of fish oil-in-water emulsions. Food Hydrocolloids 2015, 51:252-260.
7. Chang Y., McClements D.J. Characterization of mucin - lipid droplet interactions: influence on potential fate of fish oil-in-water emulsions under simulated gastrointestinal conditions. Food Hydrocolloids 2016, 56:425-433.
8. Chang Y., Xue C., Tang Q., Li D., Wu X., Wang J. Isolation and characterization of a sea cucumber fucoidan-utilizing marine bacterium. Letters in Applied Microbiology 2010, 50(3):301-307.
9. Coles J.M., Chang D.P., Zauscher S. Molecular mechanisms of aqueous boundary lubrication by mucinous glycoproteins. Current Opinion in Colloid & Interface Science 2010, 15(6):406-416.
10. Cui S.W. Food Carbohydrates: Chemistry, physical properties and applications 2005, Taylor and Francis, Boca Raton, FL.
11. David-Birman T., Mackie A., Lesmes U. Impact of dietary fibers on the properties and proteolytic digestibility of lactoferrin nano-particles. Food Hydrocolloids 2013, 31(1):33-41.
12. Dickinson E., Golding M., Povey M.J.W. Creaming and flocculation of oil-in-water emulsions containing sodium caseinate. Journal of Colloid and Interface Science 1997, 185(2):515-529.
13. Elleuch M., Bedigian D., Roiseux O., Besbes S., Blecker C., Attia H. Dietary fibre and fibre-rich by-products of food processing: characterisation, technological functionality and commercial applications: a review. Food Chemistry 2011, 124(2):411-421.
14. Espinal-Ruiz M., Parada-Alfonso F., Restrepo-Sanchez L.P., Narvaez-Cuenca C.E., McClements D.J. Impact of dietary fibers [methyl cellulose, chitosan, and pectin] on digestion of lipids under simulated gastrointestinal conditions. Food & Function 2014, 5(12):3083-3095.
15. Hsu J.-P., Nacu A. Behavior of soybean oil-in-water emulsion stabilized by nonionic surfactant. Journal of Colloid and Interface Science 2003, 259(2):374-381.
16. Huang Y.-C., Chen J.-K., Lam U.-I., Chen S.-Y. Preparing, characterizing, and evaluating chitosan/fucoidan nanoparticles as oral delivery carriers. Journal of Polymer Research 2014, 21(5):415-423.
17. Huang Y.-C., Li R.-Y. Preparation and characterization of antioxidant nanoparticles composed of chitosan and fucoidan for antibiotics delivery. Marine Drugs 2014, 12(8):4379-4398.
18. Hu K., Cao S., Hu F., Feng J. Enhanced oral bioavailability of docetaxel by lecithin nanoparticles: preparation, in vitro, and in vivo evaluation. International Journal of Nanomedicine 2012, 7:3537-3545.
19. 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 Chemistry 2009, 114(1):253-262.
20. Israelachvili J. Intermolecular and surface forces 2011, Academic Press, London, UK. 3rd ed.
21. Klinkesorn U., Sophanodora P., Chinachoti P., McClements D.J. Stability and rheology of corn oil-in-water emulsions containing maltodextrin. Food Research International 2004, 37(9):851-859.
22. Kralova I., Sjoblom J. Surfactants used in food industry: a review. Journal of Dispersion Science and Technology 2009, 30(9):1363-1383.
23. Laviano A., Rianda S., Molfino A., Rossi Fanelli F. Omega-3 fatty acids in cancer. Current Opinion in Clinical Nutrition and Metabolic Care 2013, 16(2):156-161.
24. Lee E.J., Lim K.-H. Polyelectrolyte complexes of chitosan self-assembled with fucoidan: an optimum condition to prepare their nanoparticles and their characteristics. Korean Journal of Chemical Engineering 2014, 31(4):664-675.
25. Li Y., Hu M., Xiao H., Du Y., Decker E.A., McClements D.J. Controlling the functional performance of emulsion-based delivery systems using multi-component biopolymer coatings. European Journal of Pharmaceutics and Biopharmaceutics 2010, 76(1):38-47.
26. Li Y., McClements D.J. Modulating lipid droplet intestinal lipolysis by electrostatic complexation with anionic polysaccharides: influence of cosurfactants. Food Hydrocolloids 2014, 367-374.
27. Luchtman D.W., Song C. Cognitive enhancement by omega-3 fatty acids from child-hood to old age: findings from animal and clinical studies. Neuropharmacology 2013, 64:550-565.
28. Maldonado-Valderrama J., Wilde P., Macierzanka A., Mackie A. The role of bile salts in digestion. Advances in Colloid and Interface Science 2011, 165(1):36-46.
29. Maleki A., Lafitte G., Kjoniksen A.L., Thuresson K., Nystrom B. Effect of pH on the association behavior in aqueous solutions of pig gastric mucin. Carbohydrate Research 2008, 343(2):328-340.
30. Mao L., Miao S. Structuring food emulsions to improve nutrient delivery during digestion. Food Engineering Reviews 2015, 7(4):439-451.
31. Marciani L., Wickham M., Singh G., Bush D., Pick B., Cox E., et al. Enhancement of intragastric acid stability of a fat emulsion meal delays gastric emptying and increases cholecystokinin release and gallbladder contraction. American Journal of Physiology-Gastrointestinal and Liver Physiology 2007, 292(6):G1607-G1613.
32. Marze S. Bioaccessibility of lipophilic micro-constituents from a lipid emulsion. Food & Function 2015, 6(10):3218-3227.
33. McClements D.J. Food Emulsions: Principles, practice, and techniques 2015, CRC Press, Boca Raton. 3rd ed.
34. McClements D.J., Decker E.A., Park Y. Controlling lipid bioavailability through physicochemical and structural approaches. Critical Reviews in Food Science and Nutrition 2009, 49(1):48-67.
35. McClements D.J., Xiao H. Potential biological fate of ingested nanoemulsions: influence of particle characteristics. Food & Function 2012, 3(3):202-220.
36. Michalski M.C., Genot C., Gayet C., Lopez C., Fine F., Joffre F., et al. Multiscale structures of lipids in foods as parameters affecting fatty acid bioavailability and lipid metabolism. Progress in Lipid Research 2013, 52(4):354-373.
37. Mun S., Decker E.A., McClements D.J. Influence of emulsifier type on in vitro digestibility of lipid droplets by pancreatic lipase. Food Research International 2007, 40(6):770-781.
38. Mun S., Kim Y.-R., McClements D.J. Control of beta-carotene bioaccessibility using starch-based filled hydrogels. Food Chemistry 2015, 173:454-461.
39. Nicholson T., Khademi H., Moghadasian M.H. The role of marine n-3 fatty acids in improving cardiovascular health: a review. Food & Function 2013, 4(3):357-365.
40. Nik A.M., Wright A.J., Corredig M. Impact of interfacial composition on emulsion digestion and rate of lipid hydrolysis using different in vitro digestion models. Colloids and Surfaces B: Biointerfaces 2011, 83(2):321-330.
41. Norton J.E., Espinosa Y.G., Watson R.L., Spyropoulos F., Norton I.T. Functional food microstructures for macronutrient release and delivery. Food & Function 2015, 6(3):663-678.
42. Ogawa S., Decker E.A., McClements D.J. Influence of environmental conditions on the stability of oil in water emulsions containing droplets stabilized by Lecithin-Chitosan membranes. Journal of Agricultural and Food Chemistry 2003, 51(18):5522-5527.
43. Qian C., Decker E.A., Xiao H., McClements D.J. Nanoemulsion delivery systems: influence of carrier oil on β-carotene bioaccessibility. Food Chemistry 2012, 135(3):1440-1447.
44. Qiu C., Zhao M., Decker E.A., McClements D.J. Influence of protein type on oxidation and digestibility of fish oil-in-water emulsions: gliadin, caseinate, and whey protein. Food Chemistry 2015, 175:249-257.
45. Ritzoulis C., Siasios S., Melikidou K.D., Koukiotis C., Vasiliadou C., Lolakos S. Interactions between pig gastric mucin and sodium caseinate in solutions and in emulsions. Food Hydrocolloids 2012, 29(2):382-388.
46. Sarkar A., Goh K.K.T., Singh H. Colloidal stability and interactions of milk-protein-stabilized emulsions in an artificial saliva. Food Hydrocolloids 2009, 23(5):1270-1278.
47. Singh H., Sarkar A. Behaviour of protein-stabilised emulsions under various physiological conditions. Advances in Colloid and Interface Science 2011, 165(1):47-57.
48. Singh H., Ye A., Ferrua M.J. Aspects of food structures in the digestive tract. Current Opinion in Food Science 2015, 3:85-93.
49. Singh H., Ye A.Q., Horne D. Structuring food emulsions in the gastrointestinal tract to modify lipid digestion. Progress in Lipid Research 2009, 48(2):92-100.
50. Steingoetter A., Radovic T., Buetikofer S., Curcic J., Menne D., Fried M., et al. Imaging gastric structuring of lipid emulsions and its effect on gastrointestinal function: a randomized trial in healthy subjects. American Journal of Clinical Nutrition 2015, 101(4):714-724.
51. Stephen A.J., Phillips G.O., Williams P.A. Food polysaccharides and their applications 2006, CRC Press, Boca Raton, FL. 2nd ed.
52. Strous G.J., Dekker J. Mucin-type glycoproteins. Critical Reviews in Biochemistry and Molecular Biology 1992, 27(1-2):57-92.
53. Tokle T., Lesmes U., Decker E.A., McClements D.J. Impact of dietary fiber coatings on behavior of protein-stabilized lipid droplets under simulated gastrointestinal conditions. Food & Function 2012, 3:58-66.
54. Uluata S., McClements D.J., Decker E.A. Physical stability, autoxidation, and photosensitized oxidation of ω-3 oils in nanoemulsions prepared with natural and synthetic surfactants. Journal of Agricultural and Food Chemistry 2015, 63(42):9333-9340.
55. Verrijssen T.A.J., Balduyck L.G., Christiaens S., Van Loey A.M., Van Buggenhout S., Hendrickx M.E. The effect of pectin concentration and degree of methyl-esterification on the in vitro bioaccessibility of β-carotene-enriched emulsions. Food Research International 2014, 71-78.
56. Vingerhoeds M.H., Blijdenstein T.B.J., Zoet F.D., van Aken G.A. Emulsion flocculation induced by saliva and mucin. Food Hydrocolloids 2005, 19(5):915-922.
57. Vo T.-S., Kim S.-K. Fucoidans as a natural bioactive ingredient for functional foods. Journal of Functional Foods 2013, 5(1):16-27.
58. Waigh T.A., Papagiannopoulos A., Voice A., Bansil R., Unwin A.P., Dewhurst C.D., et al. Entanglement coupling in porcine stomach mucin. Langmuir 2002, 18(19):7188-7195.
59. Wijesinghe W.A.J.P., Jeon Y.-J. Biological activities and potential industrial applications of fucose rich sulfated polysaccharides and fucoidans isolated from brown seaweeds: a review. Carbohydrate Polymers 2012, 88(1):13-20.
60. Wilde P.J., Chu B.S. Interfacial & colloidal aspects of lipid digestion. Advances in Colloid and Interface Science 2011, 165(1):14-22.
61. Wooster T.J., Day L., Xu M., Golding M., Oiseth S., Keogh J., et al. Impact of different biopolymer networks on the digestion of gastric structured emulsions. Food Hydrocolloids 2014, 36:102-114.
62. Ye A.Q., Hemar Y., Singh H. Flocculation and coalescence of droplets in oil-in-water emulsions formed with highly hydrolysed whey proteins as influenced by starch. Colloids and Surfaces B-Biointerfaces 2004, 38(1-2):1-9.
63. Yu L., Ge L., Xue C., Chang Y., Zhang C., Xu X., et al. Structural study of fucoidan from sea cucumber Acaudina molpadioides: a fucoidan containing novel tetrafucose repeating unit. Food Chemistry 2014, 142(0):197-200.
64. Yu L., Xu X., Xue C., Chang Y., Ge L., Wang Y., et al. Enzymatic preparation and structural determination of oligosaccharides derived from sea cucumber (Acaudina molpadioides) fucoidan. Food Chemistry 2013, 139(1-4):702-709.
65. Zhang R., Zhang Z., Zhang H., Decker E.A., McClements D.J. Influence of emulsifier type on gastrointestinal fate of oil-in-water emulsions containing anionic dietary fiber (pectin). Food Hydrocolloids 2015, 175-185.