Potential impact of interfacial composition of proteins and polysaccharides stabilized emulsions on the modulation of lipolysis. The role of bile salts
- Autores
- Pilosof, Ana Maria Renata
- Año de publicación
- 2017
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- Important insights into the role of interfacial composition and structure in controlling the digestion of oil-water emulsions have been gained in the last decade. The driving interest relies on: i) the necessity of controlling the digestion of lipids to decrease or delay fat intake to address the obesity crisis existing worldwide and ii) assuring the bioaccessibility of bioactive emulsified lipids or hydrophobic bioactive compounds. This article mainly reviews the relationship between the composition and structure of protein and polysaccharides stabilized emulsions and their susceptibility to in vitro lipolysis. The analysis concentrates on emulsions where (1) proteins or (2) polysaccharides are used as single emulsifiers, (3) emulsions stabilized by protein-polysaccharide conjugates, (4) protein-polysaccharide multilayer emulsions where the primary emulsion is formed by a protein, (5) protein-polysaccharide emulsions where proteins are the main emulsifiers and the polysaccharides perform as stabilizers. The mechanisms involved in the control of the rate and extent of lipolysis are discussed with special attention given to the interactions between emulsions components and bile salts as a critical point for controlling lipids digestion.
Fil: Pilosof, Ana Maria Renata. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina - Materia
-
BILE
FATTY ACIDS UPTAKE
INTERFACIAL COMPOSITION
LIPOLYSIS
SALTS - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/85277
Ver los metadatos del registro completo
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Potential impact of interfacial composition of proteins and polysaccharides stabilized emulsions on the modulation of lipolysis. The role of bile saltsPilosof, Ana Maria RenataBILEFATTY ACIDS UPTAKEINTERFACIAL COMPOSITIONLIPOLYSISSALTShttps://purl.org/becyt/ford/2.10https://purl.org/becyt/ford/2Important insights into the role of interfacial composition and structure in controlling the digestion of oil-water emulsions have been gained in the last decade. The driving interest relies on: i) the necessity of controlling the digestion of lipids to decrease or delay fat intake to address the obesity crisis existing worldwide and ii) assuring the bioaccessibility of bioactive emulsified lipids or hydrophobic bioactive compounds. This article mainly reviews the relationship between the composition and structure of protein and polysaccharides stabilized emulsions and their susceptibility to in vitro lipolysis. The analysis concentrates on emulsions where (1) proteins or (2) polysaccharides are used as single emulsifiers, (3) emulsions stabilized by protein-polysaccharide conjugates, (4) protein-polysaccharide multilayer emulsions where the primary emulsion is formed by a protein, (5) protein-polysaccharide emulsions where proteins are the main emulsifiers and the polysaccharides perform as stabilizers. The mechanisms involved in the control of the rate and extent of lipolysis are discussed with special attention given to the interactions between emulsions components and bile salts as a critical point for controlling lipids digestion.Fil: Pilosof, Ana Maria Renata. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaElsevier2017-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/85277Pilosof, Ana Maria Renata; Potential impact of interfacial composition of proteins and polysaccharides stabilized emulsions on the modulation of lipolysis. The role of bile salts; Elsevier; Food Hydrocolloids; 68; 7-2017; 178-1850268-005XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2016.08.030info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0268005X16303812info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:39:57Zoai:ri.conicet.gov.ar:11336/85277instacron: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 10:39:57.727CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Potential impact of interfacial composition of proteins and polysaccharides stabilized emulsions on the modulation of lipolysis. The role of bile salts |
title |
Potential impact of interfacial composition of proteins and polysaccharides stabilized emulsions on the modulation of lipolysis. The role of bile salts |
spellingShingle |
Potential impact of interfacial composition of proteins and polysaccharides stabilized emulsions on the modulation of lipolysis. The role of bile salts Pilosof, Ana Maria Renata BILE FATTY ACIDS UPTAKE INTERFACIAL COMPOSITION LIPOLYSIS SALTS |
title_short |
Potential impact of interfacial composition of proteins and polysaccharides stabilized emulsions on the modulation of lipolysis. The role of bile salts |
title_full |
Potential impact of interfacial composition of proteins and polysaccharides stabilized emulsions on the modulation of lipolysis. The role of bile salts |
title_fullStr |
Potential impact of interfacial composition of proteins and polysaccharides stabilized emulsions on the modulation of lipolysis. The role of bile salts |
title_full_unstemmed |
Potential impact of interfacial composition of proteins and polysaccharides stabilized emulsions on the modulation of lipolysis. The role of bile salts |
title_sort |
Potential impact of interfacial composition of proteins and polysaccharides stabilized emulsions on the modulation of lipolysis. The role of bile salts |
dc.creator.none.fl_str_mv |
Pilosof, Ana Maria Renata |
author |
Pilosof, Ana Maria Renata |
author_facet |
Pilosof, Ana Maria Renata |
author_role |
author |
dc.subject.none.fl_str_mv |
BILE FATTY ACIDS UPTAKE INTERFACIAL COMPOSITION LIPOLYSIS SALTS |
topic |
BILE FATTY ACIDS UPTAKE INTERFACIAL COMPOSITION LIPOLYSIS SALTS |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.10 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
Important insights into the role of interfacial composition and structure in controlling the digestion of oil-water emulsions have been gained in the last decade. The driving interest relies on: i) the necessity of controlling the digestion of lipids to decrease or delay fat intake to address the obesity crisis existing worldwide and ii) assuring the bioaccessibility of bioactive emulsified lipids or hydrophobic bioactive compounds. This article mainly reviews the relationship between the composition and structure of protein and polysaccharides stabilized emulsions and their susceptibility to in vitro lipolysis. The analysis concentrates on emulsions where (1) proteins or (2) polysaccharides are used as single emulsifiers, (3) emulsions stabilized by protein-polysaccharide conjugates, (4) protein-polysaccharide multilayer emulsions where the primary emulsion is formed by a protein, (5) protein-polysaccharide emulsions where proteins are the main emulsifiers and the polysaccharides perform as stabilizers. The mechanisms involved in the control of the rate and extent of lipolysis are discussed with special attention given to the interactions between emulsions components and bile salts as a critical point for controlling lipids digestion. Fil: Pilosof, Ana Maria Renata. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina |
description |
Important insights into the role of interfacial composition and structure in controlling the digestion of oil-water emulsions have been gained in the last decade. The driving interest relies on: i) the necessity of controlling the digestion of lipids to decrease or delay fat intake to address the obesity crisis existing worldwide and ii) assuring the bioaccessibility of bioactive emulsified lipids or hydrophobic bioactive compounds. This article mainly reviews the relationship between the composition and structure of protein and polysaccharides stabilized emulsions and their susceptibility to in vitro lipolysis. The analysis concentrates on emulsions where (1) proteins or (2) polysaccharides are used as single emulsifiers, (3) emulsions stabilized by protein-polysaccharide conjugates, (4) protein-polysaccharide multilayer emulsions where the primary emulsion is formed by a protein, (5) protein-polysaccharide emulsions where proteins are the main emulsifiers and the polysaccharides perform as stabilizers. The mechanisms involved in the control of the rate and extent of lipolysis are discussed with special attention given to the interactions between emulsions components and bile salts as a critical point for controlling lipids digestion. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-07 |
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/11336/85277 Pilosof, Ana Maria Renata; Potential impact of interfacial composition of proteins and polysaccharides stabilized emulsions on the modulation of lipolysis. The role of bile salts; Elsevier; Food Hydrocolloids; 68; 7-2017; 178-185 0268-005X CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/85277 |
identifier_str_mv |
Pilosof, Ana Maria Renata; Potential impact of interfacial composition of proteins and polysaccharides stabilized emulsions on the modulation of lipolysis. The role of bile salts; Elsevier; Food Hydrocolloids; 68; 7-2017; 178-185 0268-005X 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.foodhyd.2016.08.030 info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0268005X16303812 |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-nd/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
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reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
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CONICET Digital (CONICET) |
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CONICET Digital (CONICET) |
instname_str |
Consejo Nacional de Investigaciones Científicas y Técnicas |
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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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13.070432 |