In this paper, oil emulsion was prepared using coconut oil, perilla seed oil, olive oil, palm oil, and rice oil as the core material and whey protein isolate (WPI), carboxmethylcellulose sodium (CMC) as the wall material, respectively. An in vitro simulated gastrointestinal tract was used to investigate the effects of different enzyme concentrations, sample loadings, and oil contents on the fatty acid release rate of coconut oil emulsions, and the effects of different lipid types on the release rate and fatty acid composition of emulsion. Results showed that following passage through the simulated mouth and stomach phase, the fatty acid release rate of WPI-CMC stabilized coconut oil emulsion was generally low and stable with the increase in enzyme concentration (0.15-1.5 mg/mL), sample loading and oil content; Following exposure to the simulated small intestinal stage, with higher trypsin concentration came faster fatty acid release and higher release rate of the emulsion; There was a sharp decline in the fatty acid release rate with the increase of sample or oil content; With the increase in oil content, the viscoelasticity of emulsions increased and the fluidity became worse. The emulsions with coconut oil had the highest release level of fatty acid, followed by those with olive oil, palm oil, rice oil and perilla seed oil; The release rate of long-chain triglycerides were slower than medium-chain triglycerides, and long-chain polyunsaturated fatty acids were slower than long-chain monounsaturated fatty acid; Embedding hardly affected the fatty acids composition of the main components in coconut oil, perilla seed oil and olive oil, but it made the proportion of main fatty acids composition of palm oil decrease, and caused certain damage to the main fatty acids composition ratio of rice oil; Release rate of other fatty acids in coconut oil, perilla seed oil and olive oil were higher than polyunsaturated fatty acids. It demonstrated that the enzyme concentrations, sample loadings, oil contents and lipid types significantly affect the digestibility of fat.
ZHU Qiaosha
,
HOU Zhanqun
,
DUAN Shenglin
,
MOU Dehua
. Exploration of factors affecting the in vitro digestion of WPI-CMC oil emulsion[J]. Food and Fermentation Industries, 2020
, 46(12)
: 21
-28
.
DOI: 10.13995/j.cnki.11-1802/ts.023907
[1] HU M, LI Y, DECKER E A, et al. Role of calcium and calcium-binding agents on the lipase digestibility of emulsified lipids using an in vitro digestion model [J]. Food Hydrocolloids, 2010,24(8): 719-725.
[2] MALDONADO-VALDERRAMA J, WILDE P, MACIERZANKA A, et al. The role of bile salts in digestion [J]. Advances in Colloid & Interface Science, 2011,165(1): 36-46.
[3] MARZE S, ALGABA H, MARQUIS M. A microfluidic device to study the digestion of trapped lipid droplets [J]. Food & Function, 2014, 5(7): 1 481-1 488.
[4] HEBEBRAND J, HINNEY A. Obesity and overweight [J]. Zeitschrift für Kinder und Jugendpsychiatrie und Psychotherapie, 2009, 37(4): 237.
[5] MINEKUS M, ALMINGER M, ALVITO P, et al. A standardised staticin vitrodigestion method suitable for food-An international consensus [J]. Food Function, 2014, 5(6): 1 113-1 124.
[6] ZHANG R, ZHANG Z, ZHANG H, et al. Influence of lipid type on gastrointestinal fate of oil-in-water emulsions: In vitro digestion study [J]. Food Research International, 2015, 75:71-78.
[7] YUAN X, LIU X, MCCLEMENTS D J, et al. Enhancement of phytochemical bioaccessibility from plant-based foods using excipient emulsions: impact of lipid type on carotenoid solubilization from spinach [J]. Food & Function, 2018, 9(8): 4 352-4 365.
[8] BLIGH E G. A rapid method of total lipid extraction and purification [J]. Canadian Journal of Biochemistry and Physiology, 1959, 37(8):911-917.
[9] SINGH H, SARKAR A. Behaviour of protein-stabilised emulsions under various physiological conditions [J]. Advances in Colloid & Interface Science, 2011,165(1): 47-57.
[10] O′FALLON J V, BUSBOOM J R, NELSON M L, et al. A direct method for fatty acid methyl ester synthesis: Application to wet meat tissues, oils, and feedstuffs [J]. Journal of Animal Science, 2007, 85(6): 1 511-1 521.
[11] GB5009.168—2016 食品中脂肪酸的测定[S]. 北京:中国标准出版社,2016.
[12] BAUER E,王彦华. 脂质消化的生理规律[J]. 中国畜牧兽医, 2005,7:68.
[13] INTERTHAL H, CHEN H J, KEHL-FIE T E, et al. SCAN1 mutant Tdp1 accumulates the enzyme–DNA intermediate and causes camptothecin hypersensitivity[J]. EMBO (European Molecular Biology Organization) Journal, 2005, 24(12):2 224-2 233.
[14] XU D, AIHEMAITI Z, CAO Y, et al. Physicochemical stability, microrheological properties and microstructure of lutein emulsions stabilized by multilayer membranes consisting of whey protein isolate, flaxseed gum and chitosan[J]. Food Chemistry, 2016, 202:156-164.
[15] KYUJEONG S, JEGON L, HYEYOON L, et al.Flocculation behavior of cellulose nanofibrils under different salt conditions and its impact on network strength and dewatering ability [J]. Cellulose, 2015,22(6): 3 689-3 700.
[16] YE Z, LI R, CAO C, et al. Fatty acid profiles of typical dietary lipids after gastrointestinal digestion and absorbtion: A combination study between in-vitro and in-vivo[J]. Food Chemistry, 2019, 280:34-44.
[17] GUO Q, YE A, BELLISSIMO N, et al. Modulating fat digestion through food structure design [J]. Progress in Lipid Research, 2017, 68:109-118.
[18] SUN J H, JOO S T, LIM B O, et al. Impact of salt and lipid type on in vitro digestion of emulsified lipids [J]. Food Chemistry, 2011,126(4): 1 559-1 564.
[19] BENITO-GALLO P, WONG J C, MARLOW M, et al. Chain length affects pancreatic lipase activity and the extent and pH-time profile of triglyceride lipolysis [J]. European Journal of Pharmaceutics & BiopHarmaceutics, 2015, 93:353-362.
[20] ZHANG R J, ZHANG Z P, ZHANG H, et al. Influence of lipid type on gastrointestinal fate of oil-in-water emulsions: In vitro digestion study [J]. Food Research International, 2015,75:71-78.
[21] WILDE P J, CHU B S. Interfacial & colloidal aspects of lipid digestion [J]. Advances in Colloid & Interface Science, 2011,165(1): 14-22.
[22] CARLIER H, BERNARD A,CASELLI C. Digestion and absorption of polyunsaturated fatty acids [J]. Reprod Nutr Dev, 1991,31(5): 475-500.
[23] MU Huiling, CARL-ERIK H Y. The digestion of dietary triacylglycerols [J]. Progress in Lipid Research, 2004, 43(2): 105-133.
[24] YE A, CUI J, ZHU X, et al. Effect of calcium on the kinetics of free fatty acid release during in vitro lipid digestion in model emulsions [J]. Food Chemistry,2013, 139(1-4): 681-688.
[25] ZHU X, YE A, VERRIER T, et al. Free fatty acid profiles of emulsified lipids during in vitro digestion with pancreatic lipase [J]. Food Chemistry, 2013,139(1-4): 398-404.
