Effects of calcium on lipid digestion in nanoemulsions stabilized by modified starch: Implications for bioaccessibility of β-carotene

Food Hydrocolloids

Volumn 73, Issue , 2017, Pages 184-193

  Lin, Quanquan ^a,b   Liang, Rong ^a   Ye, Aiqian ^b   Singh, Harjinder ^b   Zhong, Fang ^a  

^a JIANGNAN UNIVERSITY   (China)

^b MASSEY UNIVERSITY   (New Zealand)

Author keywords

Bioaccessibility; Calcium; Digestion; Nanoemulsion; Carotene

Indexed keywords

BODY FLUIDS; MICELLES; SALTS; STARCH;

BILE SALTS; BIOACCESSIBILITY; DIGESTION; IN-VITRO DIGESTIONS; LIPID DIGESTIONS; LIPOLYTIC; MIXED MICELLES; MODIFIED STARCHES; NANOEMULSION; Β-CAROTENE;

CALCIUM;

EID: 85030634979     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2017.06.024     Document Type: Article

References (50)

1. Ahmed, K., Li, Y., McClements, D.J., Xiao, H., Nanoemulsion- and emulsion-based delivery systems for curcumin: Encapsulation and release properties. Food Chemistry 132:2 (2012), 799–807.
2. Al-Rabadi, G.J.S., Gilbert, R.G., Gidley, M.J., Effect of particle size on kinetics of starch digestion in milled barley and sorghum grains by porcine alpha-amylase. Journal of Cereal Science 50:2 (2009), 198–204.
3. Armand, M., Borel, P., Ythier, P., Dutot, G., Melin, C., Senft, M., et al. Effects of droplet size, triacylglycerol composition, and calcium on the hydrolysis of complex emulsions by pancreatic lipase: An in vitro study. The Journal of Nutritional Biochemistry 3:7 (1992), 333–341.
4. Baruch, E., Lichtenberg, D., Barak, P., Nir, S., Calcium binding to bile salts. Chemistry and Physics of Lipids 57:1 (1991), 17–27.
5. Biehler, E., Hoffmann, L., Krause, E., Bohn, T., Divalent minerals decrease micellarization and uptake of carotenoids and digestion products into Caco-2 cells. Journal of Nutrition 141:10 (2011), 1769–1776.
6. Bligh, E.G., Dyer, W.J., A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology 37:8 (1959), 911–917.
7. Carey, M.C., Small, D.M., Bliss, C.M., Lipid digestion and absorption. Annual Review of Physiology 45:1 (1983), 651–677.
8. 2 and temperature. Journal of Food Science 67:1 (2002), 120–125.
9. Corte-Real, J., Iddir, M., Soukoulis, C., Richling, E., Hoffmann, L., Bohn, T., Effect of divalent minerals on the bioaccessibility of pure carotenoids and on physical properties of gastro-intestinal fluids. Food Chemistry 197:Part A (2016), 546–553.
10. D'Archivio, A.A., Galantini, L., Gavuzzo, E., Giglio, E., Mazza, F., Calcium ion binding to bile salts. Langmuir 13:12 (1997), 3090–3095.
11. Gargouri, Y., Julien, R., Bois, A.G., Verger, R., Sarda, L., Studies on the detergent inhibition of pancreatic lipase activity. Journal of Lipid Research 24:10 (1983), 1336–1342.
12. Govers, M.J., Van der Meet, R., Effects of dietary calcium and phosphate on the intestinal interactions between calcium, phosphate, fatty acids, and bile acids. Gut 34:3 (1993), 365–370.
13. Huang, Q., Yu, H., Ru, Q., Bioavailability and delivery of nutraceuticals using nanotechnology. Journal of Food Science 75:1 (2010), R50–R57.
14. Hu, M., Li, Y., Decker, E.A., McClements, D.J., Role of calcium and calcium-binding agents on the lipase digestibility of emulsified lipids using an in vitro digestion model. Food Hydrocolloids 24:8 (2010), 719–725.
15. 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 114:1 (2009), 253–262.
16. Kimura, H., Futami, Y., Tarui, S.-i., Shinomiya, T., Activation of human pancreatic lipase activity by calcium and bile salts. Journal of Biochemistry 92:1 (1982), 243–251.
17. Liang, R., Huang, Q., Ma, J., Shoemaker, C.F., Zhong, F., Effect of relative humidity on the store stability of spray-dried beta-carotene nanoemulsions. Food Hydrocolloids 33:2 (2013), 225–233.
18. Liang, R., Shoemaker, C.F., Yang, X., Zhong, F., Huang, Q., Stability and bioaccessibility of β-carotene in nanoemulsions stabilized by modified starches. Journal of Agricultural and Food Chemistry 61:6 (2013), 1249–1257.
19. 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 Chemistry 126:2 (2011), 498–505.
20. Li, Y., McClements, D.J., Influence of cosurfactant on the behavior of structured emulsions under simulated intestinal lipolysis conditions. Food Hydrocolloids 40 (2014), 96–103.
21. MacGregor, K.J., Embleton, J.K., Lacy, J.E., Perry, E.A., Solomon, L.J., Seager, H., et al. Influence of lipolysis on drug absorption from the gastro-intestinal tract. Advanced Drug Delivery Reviews 25:1 (1997), 33–46.
22. Malaki Nik, A., Corredig, M., Wright, A.J., Changes in WPI-stabilized emulsion interfacial properties in relation to lipolysis and ß-carotene transfer during exposure to simulated gastric–duodenal fluids of variable composition. Food Digestion 1:1 (2010), 14–27.
23. Malaki Nik, A., Wright, A.J., Corredig, M., Micellization of beta-carotene from soy-protein stabilized oil-in-water emulsions under in vitro conditions of lipolysis. Journal of the American Oil Chemists’ Society 88:9 (2011), 1397–1407.
24. McClements, D.J., Decker, E.A., Park, Y., Weiss, J., Structural design principles for delivery of bioactive components in nutraceuticals and functional foods. Critical Reviews in Food Science and Nutrition 49:6 (2009), 577–606.
25. McClements, D.J., Li, Y., Structured emulsion-based delivery systems: Controlling the digestion and release of lipophilic food components. Advances in Colloid and Interface Science 159:2 (2010), 213–228.
26. McClements, D.J., Li, Y., Review of in vitro digestion models for rapid screening of emulsion-based systems. Food & Function 1:1 (2010), 32–59.
27. Mun, S., Decker, E.A., 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 Biophysics 1:1 (2006), 21–29.
28. Patton, J., Carey, M., Watching fat digestion. Science 204:4389 (1979), 145–148.
29. Qian, C., Decker, E.A., Xiao, H., McClements, D.J., Nanoemulsion delivery systems: Influence of carrier oil on β-carotene bioaccessibility. Food Chemistry 135:3 (2012), 1440–1447.
30. Qin, D., Yang, X., Gao, S., Yao, J., McClements, D.J., Influence of hydrocolloids (dietary fibers) on lipid digestion of protein-stabilized emulsions: Comparison of neutral, anionic, and cationic polysaccharides. Journal of Food Science 81:7 (2016), C1636–C1645.
31. Rao, J., Decker, E.A., Xiao, H., McClements, D.J., Nutraceutical nanoemulsions: Influence of carrier oil composition (digestible versus indigestible oil) on β-carotene bioavailability. Journal of the Science of Food and Agriculture 93:13 (2013), 3175–3183.
32. Reboul, E., Richelle, M., Perrot, E., Desmoulins-Malezet, C., Pirisi, V., Borel, P., Bioaccessibility of carotenoids and vitamin E from their main dietary sources. Journal of Agricultural and Food Chemistry 54:23 (2006), 8749–8755.
33. Saberi, A.H., Fang, Y., McClements, D.J., Effect of glycerol on formation, stability, and properties of vitamin-E enriched nanoemulsions produced using spontaneous emulsification. Journal of Colloid and Interface Science 411 (2013), 105–113.
34. Salvia-Trujillo, L., Qian, C., Martín-Belloso, O., McClements, D.J., Influence of particle size on lipid digestion and β-carotene bioaccessibility in emulsions and nanoemulsions. Food Chemistry 141:2 (2013), 1472–1480.
35. Salvia-Trujillo, L., Qian, C., Martín-Belloso, O., McClements, D.J., Modulating β-carotene bioaccessibility by controlling oil composition and concentration in edible nanoemulsions. Food Chemistry 139:1–4 (2013), 878–884.
36. Sarkar, A., Goh, K.K.T., Singh, R.P., 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.
37. 2+ mediated gelation. Food Hydrocolloids 57 (2016), 301–310.
38. Soukoulis, C., Tsevdou, M., Andre, C.M., Cambier, S., Yonekura, L., Taoukis, P.S., et al. Modulation of chemical stability and in vitro bioaccessibility of beta-carotene loaded in kappa-carrageenan oil-in-gel emulsions. Food Chemistry 220 (2017), 208–218.
39. Versantvoort, C.H.M., Oomen, A.G., Van de Kamp, E., Rompelberg, C.J.M., Sips, A.J.A.M., Applicability of an in vitro digestion model in assessing the bioaccessibility of mycotoxins from food. Food and Chemical Toxicology 43:1 (2005), 31–40.
40. Wang, P., Liu, H.-J., Mei, X.-Y., Nakajima, M., Yin, L.-J., Preliminary study into the factors modulating β-carotene micelle formation in dispersions using an in vitro digestion model. Food Hydrocolloids 26:2 (2012), 427–433.
41. Whayne, T.F., Felts, J.M., Activation of lipoprotein lipase. Evaluation of calcium, magnesium, and ammonium as cofactors. Circulation Research 28:6 (1971), 649–654.
42. Wright, A.J., Pietrangelo, C., MacNaughton, A., Influence of simulated upper intestinal parameters on the efficiency of beta carotene micellarisation using an in vitro model of digestion. Food Chemistry 107:3 (2008), 1253–1260.
43. Yang, Y., Decker, E.A., Xiao, H., McClements, D.J., Enhancing vitamin E bioaccessibility: Factors impacting solubilization and hydrolysis of a-tocopherol acetate encapsulated in emulsion-based delivery systems. Food & Function 6:1 (2015), 83–96.
44. Yang, Y., McClements, D.J., Vitamin E bioaccessibility: Influence of carrier oil type on digestion and release of emulsified α-tocopherol acetate. Food Chemistry 141:1 (2013), 473–481.
45. 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 Chemistry 139:1–4 (2013), 681–688.
46. Yi, J., Li, Y., Zhong, F., Yokoyama, W., The physicochemical stability and in vitro bioaccessibility of beta-carotene in oil-in-water sodium caseinate emulsions. Food Hydrocolloids 35 (2014), 19–27.
47. Zangenberg, N.H., Müllertz, A., Kristensen, H.G., Hovgaard, L., A dynamic in vitro lipolysis model: I. Controlling the rate of lipolysis by continuous addition of calcium. European Journal of Pharmaceutical Sciences 14:2 (2001), 115–122.
48. 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 45 (2015), 175–185.
49. Zhu, X., Ye, A., Verrier, T., Singh, H., Free fatty acid profiles of emulsified lipids during in vitro digestion with pancreatic lipase. Food Chemistry 139:1–4 (2013), 398–404.
50. Zou, L., Zheng, B., Liu, W., Liu, C., Xiao, H., McClements, D.J., Enhancing nutraceutical bioavailability using excipient emulsions: Influence of lipid droplet size on solubility and bioaccessibility of powdered curcumin. Journal of Functional Foods 15 (2015), 72–83.