Food and Fermentation Industries >

2023 , Vol. 49 >Issue 5: 151 - 156

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028968

Influence of konjac dietary fiber on properties of lipids during in vitro digestion

  • XU Xiuli ,
  • GU Jiaoyuan ,
  • WEN Ye ,
  • JIANG Xuan ,
  • CHAO Zhonghao ,
  • ZOU Xiaoqiang
Expand
  • 1(National Functional Food Engineering and Technology Research Center, National Engineering Laboratory of Grain Fermentation Technology and Technology, Laboratory The National Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
    2(Chengdu Pite Biotechnology Co.Ltd., Chengdu 611138, China)
    3(Chengdu Tianyi Food Nutrition Food Co.Ltd., Chengdu 610095, China)

Received date: 2021-08-03

  Revised date: 2021-10-08

  Online published: 2023-04-06

Fold

Abstract

To comprehend the effect of konjac dietary fiber on the gastrointestinal digestion properties of oil emulsion, adding a certain amount of konjac dietary fiber to the emulsion, the pH-stat method was used to simulate in vitro digestion process. The changes in effective particle size, particle size distribution, Zeta potential, and microstructure of emulsion before and after digestion were determined. Results showed that konjac dietary fiber had significant effects on digestion and physicochemical properties of emulsion before and after digestion. With the increase of the fiber concentration, the initial digestion rate and final lipid digestibility decreased. The free fatty acids released after 120 min of pancreatic lipase digestion were 14.84% for emulsion containing 0.5% of (mass fraction) konjac dietary fiber. As emulsions were subjected to the different phases of an in vitro simulated gastrointestinal tract, their particle size increased gradually. Furthermore, the particle size at the same digestive phase increased with the fiber addition. However, the absolute value of the Zeta potential of the emulsion after intestinal digestion was greater than 40 mV, meaning that the lipid droplet became unstable and was likely to aggregate. The final digestibility of lipids in the emulsion decreased with the increase of fiber concentration in the system. The research results were of great significance for the control of lipid digestion in the gastrointestinal tract and the development of low-caloric functional foods.

Key words： konjac dietary fiber; lipid emulsion; in vitro digestion; gastrointestinal tract; fatty acid release rate

Cite this article

XU Xiuli , GU Jiaoyuan , WEN Ye , JIANG Xuan , CHAO Zhonghao , ZOU Xiaoqiang . Influence of konjac dietary fiber on properties of lipids during in vitro digestion[J]. Food and Fermentation Industries, 2023 , 49(5) : 151 -156 . DOI: 10.13995/j.cnki.11-1802/ts.028968

References

[1] DEVI DEVARAJ R D, REDDY C K, XU B J.Health-promoting effects of konjac glucomannan and its practical applications:A critical review[J].International Journal of Biological Macromolecules, 2019, 126:273-281.
[2] 周星, 金征宇.魔芋质量安全及研究进展[J].食品科学技术学报, 2017, 35(2):16-19.
ZHOU X, JIN Z Y.Quality safety issues and research progresses of konjac[J].Journal of Food Science and Technology, 2017, 35(2):16-19.
[3] BEHERA S S, RAY R C.Konjac glucomannan, a promising polysaccharide of Amorphophallus konjac K.Koch in health care[J].International Journal of Biological Macromolecules, 2016, 92:942-956.
[4] SRIKAEO K, SINGCHAI J.Effects of konjac glucomannan and resistant starch on in vitro lipid digestion of non-dairy creamers[J].International Food Research Journal, 2016, 23(4):1 403-1 408.
[5] HO H V T, JOVANOVSKI E, ZURBAU A, et al.A systematic review and meta-analysis of randomized controlled trials of the effect of konjac glucomannan, a viscous soluble fiber, on LDL cholesterol and the new lipid targets non-HDL cholesterol and apolipoprotein B[J].The American Journal of Clinical Nutrition, 2017, 105(5):1 239-1 247.
[6] CHEN H H, NIE Q X, HU J L, et al.Hypoglycemic and hypolipidemic effects of glucomannan extracted from konjac on type 2 diabetic rats[J].Journal of Agricultural and Food Chemistry, 2019, 67(18):5 278-5 288.
[7] YAN Y S, DUAN S Q, ZHANG H L, et al.Preparation and characterization of konjac glucomannan and pullulan composite films for strawberry preservation[J].Carbohydrate Polymers, 2020, 243:116446.
[8] HE S H, GU C, WANG D G, et al.The stability and in vitro digestion of curcumin emulsions containing konjac glucomannan[J].LWT, 2020, 117:108672.
[9] LU W, ZHENG B D, MIAO S.Improved emulsion stability and modified nutrient release by structuring O/W emulsions using konjac glucomannan[J].Food Hydrocolloids, 2018, 81:120-128.
[10] SURAMPUDI P, ENKHMAA B, ANUURAD E, et al.Lipid lowering with soluble dietary fiber[J].Current Atherosclerosis Reports, 2016, 18(12):75.
[11] STORY J A.Dietary fiber and lipid metabolism[J].Experimental Biology and Medicine, 1985, 180(3):447-452.
[12] KEENAN M J, ZHOU J, MCCUTCHEON K L, et al.Effects of resistant starch, a non-digestible fermentable fiber, on reducing body fat[J].Obesity, 2006, 14(9):1 523-1 534.
[13] MADAR Z.Effect of brown rice and soybean dietary fiber on the control of glucose and lipid metabolism in diabetic rats[J].The American Journal of Clinical Nutrition, 1983, 38(3):388-393.
[14] YAMADA K, TOKUNAGA Y, IKEDA A, et al.Effect of dietary fiber on the lipid metabolism and immune function of aged Sprague-Dawley rats[J].Bioscience, Biotechnology, and Biochemistry, 2003, 67(2):429-433.
[15] TUCKER L A, THOMAS K S.Increasing total fiber intake reduces risk of weight and fat gains in women[J].The Journal of Nutrition, 2009, 139(3):576-581.
[16] 古成. 魔芋甘露聚糖稳定姜黄素纳米乳状液及其缓释消化研究[D].哈尔滨:哈尔滨工业大学, 2019.
GU C.Using konjac glucomannan stabilize curcumin nanoemulsion and slow down its nutrient release during in vitro digestion[D].Harbin:Harbin Institute of Technology, 2019.
[17] 徐亚华. 早产儿母乳脂肪酸组成及体外消化特性研究[D].无锡:江南大学, 2018.
XU Y H.The fatty acids composition and in vitro digestion of preterm milk[D].Wuxi:Jiangnan University, 2018.
[18] 薛丽华, 陈继承, 冯瑞, 等.魔芋葡甘聚糖减肥作用及其机理研究进展[J].海峡科学, 2012 (8):47-49.
XUE L H, CHEN J C, FENG R, et al.Progress in weight loss of konjac gluanoglycan and its mechanism[J].Straits Science, 2012 (8):47-49.
[19] 徐俊杰. 甘油三酯的体外模拟消化水解研究[D].无锡:江南大学, 2014.
XU J J.Study on triglyceride hydrolysis during in vitro digestion[D].Wuxi:Jiangnan University, 2014.
[20] YE Z, CAO C, LIU Y F, et al.Triglyceride structure modulates gastrointestinal digestion fates of lipids:A comparative study between typical edible oils and triglycerides using fully designed in vitro digestion model[J].Journal of Agricultural and Food Chemistry, 2018, 66(24):6 227-6 238.
[21] GASA-FALCON A, ODRIOZOLA-SERRANO I, OMS-OLIU G, et al.Influence of mandarin fiber addition on physico-chemical properties of nanoemulsions containing β-carotene under simulated gastrointestinal digestion conditions[J].LWT, 2017, 84:331-337.
[22] LIANG L, QI C, WANG X G, et al.Influence of homogenization and thermal processing on the gastrointestinal fate of bovine milk fat:In vitro digestion study[J].Journal of Agricultural and Food Chemistry, 2017, 65(50):11 109-11 117.
[23] BLIGH E G, DYER W J.A rapid method of total lipid extraction and purification[J].Canadian Journal of Biochemistry and Physiology, 1959, 37(8):911-917.
[24] LIU T T, LIU X T, CHEN Q X, et al.Lipase inhibitors for obesity:A review[J].Biomedicine & Pharmacotherapy, 2020, 128:110314.
[25] MINEKUS M, ALMINGER M, ALVITO P, et al.A standardised static in vitro digestion method suitable for food-an international consensus[J].Food & Function, 2014, 5(6):1 113-1 124.
[26] ESPINAL-RUIZ M, PARADA-ALFONSO F, RESTREPO-SÁNCHEZ L P, et al.Impact of dietary fibers[methyl cellulose, chitosan, and pectin]on digestion of lipids under simulated gastrointestinal conditions[J].Food Function, 2014, 5(12):3 083-3 095.
[27] TRISAT K, WONG-ON M, LAPPHANICHAYAKOOL P, et al.Vegetable juices and fibers reduce lipid digestion or absorption by inhibiting pancreatic lipase, cholesterol solubility and bile acid binding[J].International Journal of Vegetable Science, 2017, 23(3):260-269.
[28] 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[J].Food Chemistry, 2009, 114(1):253-262.
[29] QIN D K, YANG X J, GAO S R, et al.Influence of hydrocolloids (dietary fibers) on lipid digestion of protein-stabilized emulsions:Comparison of neutral, anionic, and cationic polysaccharides[J].Journal of Food Science, 2016, 81(7):C1 636-C1 645.
[30] ESPINAL-RUIZ M, RESTREPO-SÁNCHEZ L P, NARVÁEZ-CUENCA C E, et al.Impact of pectin properties on lipid digestion under simulated gastrointestinal conditions:Comparison of citrus and banana passion fruit (Passiflora tripartita var.mollissima) pectins[J].Food Hydrocolloids, 2016, 52:329-342.
[31] BEYSSERIAT M, DECKER E A, MCCLEMENTS D J.Preliminary study of the influence of dietary fiber on the properties of oil-in-water emulsions passing through an in vitro human digestion model[J].Food Hydrocolloids, 2006, 20(6):800-809.
[32] 吴克刚, 魏浩, 柴向华, 等.八角水溶性膳食纤维对油脂乳液消化特性的影响[J].食品科学, 2020, 41(20):68-75.
WU K G, WEI H, CHAI X H, et al.Effect of water soluble dietary fiber from star anise on digestibility of oil emulsion[J].Food Science, 2020, 41(20):68-75.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.