Comparative interfacial in vitro digestion of protein and polysaccharide oil/water films

Autores
Bellesi, Fernando Alberto; Pizones Ruiz Henestrosa, Víctor Manuel; Maldonado Valderrama, Julia; Del Castillo Santaella, Teresa; Pilosof, Ana Maria Renata
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The behaviour of proteins (β-lactoglobulin (βlg) and soy protein isolate (SPI)) and a surface active polysaccharide (hydroxypropylmethylcellulose, HPMC) o/w interfacial films under simulated gastrointestinal conditions using the interfacial tensiometer Octopus were compared and related to the performance of the emulsions (using the same emulsifiers) under in vitro digestion. The evolution of interfacial tension (γ) was used to investigate the effect of gastrointestinal fluids on o/w interfacial films. Clear differences were observed among these emulsifiers. During the gastric phase, HPMC showed the lowest change in γ values as compared to protein films. The most important changes occurred during the intestinal stage where it was observed an important decrease of γ associated with the rapid penetration of BS, followed by a lower rate of decrease attributable to the accumulation of FFA at the interface. In the last stage, the subphase was exchanged by buffer alone, to remove the reversibly adsorbed digestion products. SPI formed the most resistant interface to the remotion of digestion products, followed by HPMC and finally by βlg. The results agree with the degree of lipolysis reported for the emulsions stabilized by these emulsifiers, which suggest that lipid digestion could be modulated by the ability of emulsifiers to prevent the BS activity (to adsorb at the O/W interface or remove the inhibitory digestion products from the interface). Thus, emulsifiers-BS interactions appears as a key factor in controlling the lipolysis.
Fil: Bellesi, Fernando Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Pizones Ruiz Henestrosa, Víctor Manuel. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Maldonado Valderrama, Julia. Universidad de Granada; España
Fil: Del Castillo Santaella, Teresa. Universidad de Granada; España
Fil: Pilosof, Ana Maria Renata. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Materia
Bile Salts
Digestion
Interface
Lipolysis
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/60150
Acceder
id CONICETDig_005823684646c8a1b058afa1d019e90e
oai_identifier_str oai:ri.conicet.gov.ar:11336/60150
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Comparative interfacial in vitro digestion of protein and polysaccharide oil/water filmsBellesi, Fernando AlbertoPizones Ruiz Henestrosa, Víctor ManuelMaldonado Valderrama, JuliaDel Castillo Santaella, TeresaPilosof, Ana Maria RenataBile SaltsDigestionInterfaceLipolysishttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The behaviour of proteins (β-lactoglobulin (βlg) and soy protein isolate (SPI)) and a surface active polysaccharide (hydroxypropylmethylcellulose, HPMC) o/w interfacial films under simulated gastrointestinal conditions using the interfacial tensiometer Octopus were compared and related to the performance of the emulsions (using the same emulsifiers) under in vitro digestion. The evolution of interfacial tension (γ) was used to investigate the effect of gastrointestinal fluids on o/w interfacial films. Clear differences were observed among these emulsifiers. During the gastric phase, HPMC showed the lowest change in γ values as compared to protein films. The most important changes occurred during the intestinal stage where it was observed an important decrease of γ associated with the rapid penetration of BS, followed by a lower rate of decrease attributable to the accumulation of FFA at the interface. In the last stage, the subphase was exchanged by buffer alone, to remove the reversibly adsorbed digestion products. SPI formed the most resistant interface to the remotion of digestion products, followed by HPMC and finally by βlg. The results agree with the degree of lipolysis reported for the emulsions stabilized by these emulsifiers, which suggest that lipid digestion could be modulated by the ability of emulsifiers to prevent the BS activity (to adsorb at the O/W interface or remove the inhibitory digestion products from the interface). Thus, emulsifiers-BS interactions appears as a key factor in controlling the lipolysis.Fil: Bellesi, Fernando Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: Pizones Ruiz Henestrosa, Víctor Manuel. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: Maldonado Valderrama, Julia. Universidad de Granada; EspañaFil: Del Castillo Santaella, Teresa. Universidad de Granada; EspañaFil: Pilosof, Ana Maria Renata. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaElsevier Science2018-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/60150Bellesi, Fernando Alberto; Pizones Ruiz Henestrosa, Víctor Manuel; Maldonado Valderrama, Julia; Del Castillo Santaella, Teresa; Pilosof, Ana Maria Renata; Comparative interfacial in vitro digestion of protein and polysaccharide oil/water films; Elsevier Science; Colloids and Surfaces B: Biointerfaces; 161; 1-2018; 547-5540927-7765CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.colsurfb.2017.11.027info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0927776517307634info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:51:49Zoai:ri.conicet.gov.ar:11336/60150instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:51:49.435CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Comparative interfacial in vitro digestion of protein and polysaccharide oil/water films
title Comparative interfacial in vitro digestion of protein and polysaccharide oil/water films
spellingShingle Comparative interfacial in vitro digestion of protein and polysaccharide oil/water films
Bellesi, Fernando Alberto
Bile Salts
Digestion
Interface
Lipolysis
title_short Comparative interfacial in vitro digestion of protein and polysaccharide oil/water films
title_full Comparative interfacial in vitro digestion of protein and polysaccharide oil/water films
title_fullStr Comparative interfacial in vitro digestion of protein and polysaccharide oil/water films
title_full_unstemmed Comparative interfacial in vitro digestion of protein and polysaccharide oil/water films
title_sort Comparative interfacial in vitro digestion of protein and polysaccharide oil/water films
dc.creator.none.fl_str_mv Bellesi, Fernando Alberto
Pizones Ruiz Henestrosa, Víctor Manuel
Maldonado Valderrama, Julia
Del Castillo Santaella, Teresa
Pilosof, Ana Maria Renata
author Bellesi, Fernando Alberto
author_facet Bellesi, Fernando Alberto
Pizones Ruiz Henestrosa, Víctor Manuel
Maldonado Valderrama, Julia
Del Castillo Santaella, Teresa
Pilosof, Ana Maria Renata
author_role author
author2 Pizones Ruiz Henestrosa, Víctor Manuel
Maldonado Valderrama, Julia
Del Castillo Santaella, Teresa
Pilosof, Ana Maria Renata
author2_role author
author
author
author
dc.subject.none.fl_str_mv Bile Salts
Digestion
Interface
Lipolysis
topic Bile Salts
Digestion
Interface
Lipolysis
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The behaviour of proteins (β-lactoglobulin (βlg) and soy protein isolate (SPI)) and a surface active polysaccharide (hydroxypropylmethylcellulose, HPMC) o/w interfacial films under simulated gastrointestinal conditions using the interfacial tensiometer Octopus were compared and related to the performance of the emulsions (using the same emulsifiers) under in vitro digestion. The evolution of interfacial tension (γ) was used to investigate the effect of gastrointestinal fluids on o/w interfacial films. Clear differences were observed among these emulsifiers. During the gastric phase, HPMC showed the lowest change in γ values as compared to protein films. The most important changes occurred during the intestinal stage where it was observed an important decrease of γ associated with the rapid penetration of BS, followed by a lower rate of decrease attributable to the accumulation of FFA at the interface. In the last stage, the subphase was exchanged by buffer alone, to remove the reversibly adsorbed digestion products. SPI formed the most resistant interface to the remotion of digestion products, followed by HPMC and finally by βlg. The results agree with the degree of lipolysis reported for the emulsions stabilized by these emulsifiers, which suggest that lipid digestion could be modulated by the ability of emulsifiers to prevent the BS activity (to adsorb at the O/W interface or remove the inhibitory digestion products from the interface). Thus, emulsifiers-BS interactions appears as a key factor in controlling the lipolysis.
Fil: Bellesi, Fernando Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Pizones Ruiz Henestrosa, Víctor Manuel. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Maldonado Valderrama, Julia. Universidad de Granada; España
Fil: Del Castillo Santaella, Teresa. Universidad de Granada; España
Fil: Pilosof, Ana Maria Renata. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
description The behaviour of proteins (β-lactoglobulin (βlg) and soy protein isolate (SPI)) and a surface active polysaccharide (hydroxypropylmethylcellulose, HPMC) o/w interfacial films under simulated gastrointestinal conditions using the interfacial tensiometer Octopus were compared and related to the performance of the emulsions (using the same emulsifiers) under in vitro digestion. The evolution of interfacial tension (γ) was used to investigate the effect of gastrointestinal fluids on o/w interfacial films. Clear differences were observed among these emulsifiers. During the gastric phase, HPMC showed the lowest change in γ values as compared to protein films. The most important changes occurred during the intestinal stage where it was observed an important decrease of γ associated with the rapid penetration of BS, followed by a lower rate of decrease attributable to the accumulation of FFA at the interface. In the last stage, the subphase was exchanged by buffer alone, to remove the reversibly adsorbed digestion products. SPI formed the most resistant interface to the remotion of digestion products, followed by HPMC and finally by βlg. The results agree with the degree of lipolysis reported for the emulsions stabilized by these emulsifiers, which suggest that lipid digestion could be modulated by the ability of emulsifiers to prevent the BS activity (to adsorb at the O/W interface or remove the inhibitory digestion products from the interface). Thus, emulsifiers-BS interactions appears as a key factor in controlling the lipolysis.
publishDate 2018
dc.date.none.fl_str_mv 2018-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/60150
Bellesi, Fernando Alberto; Pizones Ruiz Henestrosa, Víctor Manuel; Maldonado Valderrama, Julia; Del Castillo Santaella, Teresa; Pilosof, Ana Maria Renata; Comparative interfacial in vitro digestion of protein and polysaccharide oil/water films; Elsevier Science; Colloids and Surfaces B: Biointerfaces; 161; 1-2018; 547-554
0927-7765
CONICET Digital
CONICET
url http://hdl.handle.net/11336/60150
identifier_str_mv Bellesi, Fernando Alberto; Pizones Ruiz Henestrosa, Víctor Manuel; Maldonado Valderrama, Julia; Del Castillo Santaella, Teresa; Pilosof, Ana Maria Renata; Comparative interfacial in vitro digestion of protein and polysaccharide oil/water films; Elsevier Science; Colloids and Surfaces B: Biointerfaces; 161; 1-2018; 547-554
0927-7765
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.colsurfb.2017.11.027
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0927776517307634
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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