alexa Impact of dietary fibers [methyl cellulose, chitosan, and pectin] on digestion of lipids under simulated gastrointestinal conditions.
Genetics & Molecular Biology

Genetics & Molecular Biology

Journal of Molecular and Genetic Medicine

Author(s): EspinalRuiz M, ParadaAlfonso F, RestrepoSnchez LP, NarvezCuenca CE, McClements DJ

Abstract Share this page

Abstract A simulated in vitro digestion model was used to elucidate the impact of dietary fibers on the digestion rate of emulsified lipids. The influence of polysaccharide type (chitosan (cationic), methyl cellulose (non-ionic), and pectin (anionic)) and initial concentration (0.4 to 3.6\% (w/w)) was examined. 2\% (w/w) corn oil-in-water emulsions stabilized by 0.2\% (w/w) Tween-80 were prepared, mixed with polysaccharide, and then subjected to an in vitro digestion model (37 °C): initial (pH 7.0); oral (pH 6.8; 10 min); gastric (pH 2.5; 120 min); and, intestinal (pH 7.0; 120 min) phases. The impact of polysaccharides on lipid digestion, ζ-potential, particle size, viscosity, and stability was determined. The rate and extent of lipid digestion decreased with increasing pectin, methyl cellulose, and chitosan concentrations. The free fatty acids released after 120 min of lipase digestion were 46, 63, and 81\% (w/w) for methyl cellulose, pectin, and chitosan, respectively (3.6\% (w/w) initial polysaccharide), indicating that methyl cellulose had the highest capacity to inhibit lipid digestion, followed by pectin, and then chitosan. The impact of the polysaccharides on lipid digestion was attributed to their ability to induce droplet flocculation, and/or due to their interactions with molecular species involved in lipid hydrolysis, such as bile salts, fatty acids, and calcium. These results have important implications for understanding the influence of dietary fibers on lipid digestion. The control of lipid digestibility within the gastrointestinal tract might be important for the development of reduced-calorie emulsion-based functional food products. This article was published in Food Funct and referenced in Journal of Molecular and Genetic Medicine

Relevant Expert PPTs

Relevant Speaker PPTs

Recommended Conferences

Relevant Topics

Peer Reviewed Journals
Make the best use of Scientific Research and information from our 700 + peer reviewed, Open Access Journals
International Conferences 2017-18
Meet Inspiring Speakers and Experts at our 3000+ Global Annual Meetings

Contact Us

© 2008-2017 OMICS International - Open Access Publisher. Best viewed in Mozilla Firefox | Google Chrome | Above IE 7.0 version