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Surface Tension Measurements with the Drop Profile Analysis Tensiometry—Consideration of the Surfactant Mass Balance in a Single Drop. COLLOIDS AND INTERFACES 2017. [DOI: 10.3390/colloids1010001] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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52
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Gálvez-Ruiz MJ. Different approaches to study protein films at air/water interface. Adv Colloid Interface Sci 2017; 247:533-542. [PMID: 28734347 DOI: 10.1016/j.cis.2017.07.015] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2017] [Revised: 07/13/2017] [Accepted: 07/13/2017] [Indexed: 01/01/2023]
Abstract
In this review classical studies on insoluble liquid monolayers formed by proteins are examined and compared. It has been focused the attention on the information that it is possible to obtain from the π-a isotherms recorded by compression of the monolayers. In recent decades new techniques have developed, mainly microscopy, that provide valuable information on the behavior and structure of fluid films. However, frequently the data are difficult to interpret and require a previous thermodynamic study of them on the basis of the surface tension (or surface pressure) as a function of the molecular area measurement. The main aim of this paper is to underline that surface balance type of Langmuir is a powerful technique since it enables to obtain information at molecular level from a macroscopic analysis. Notably, this information is revealed very interesting when it comes to studying protein films. From this point of view it has been reviewed the study methods and results for four proteins.
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53
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Pilosof AM. Potential impact of interfacial composition of proteins and polysaccharides stabilized emulsions on the modulation of lipolysis. The role of bile salts. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.08.030] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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54
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Interfacial behaviour of biopolymer multilayers: Influence of in vitro digestive conditions. Colloids Surf B Biointerfaces 2017; 153:199-207. [DOI: 10.1016/j.colsurfb.2017.02.019] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2016] [Revised: 01/12/2017] [Accepted: 02/15/2017] [Indexed: 11/18/2022]
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55
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Higa LH, Jerez HE, de Farias MA, Portugal RV, Romero EL, Morilla MJ. Ultra-small solid archaeolipid nanoparticles for active targeting to macrophages of the inflamed mucosa. Nanomedicine (Lond) 2017; 12:1165-1175. [DOI: 10.2217/nnm-2016-0437] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
Abstract
Aim: Develop nanoparticulate agents for oral targeted delivery of dexamethasone (Dex) to macrophages of inflamed mucosa. Materials & methods: Solid archaeolipid nanoparticles (SAN-Dex) (compritol/Halorubrum tebenquichense polar archaeolipids/soybean phosphatidylcholine/Tween-80 4; 0.9; 0.3; 3% w/w) loaded with Dex were prepared. Their mucopenetration, stability under digestion and in vitro anti-inflammatory activity, were determined. Results: Ultra-small SAN-Dex strongly reduced the levels of TNF-α, IL-6 and IL-12 on J774A1 cells stimulated with lipopolysaccharides as compared with free Dex or loaded in ordinary solid lipid nanoparticles-Dex. After in vitro digestion, the anti-inflammatory activity of SAN-Dex was retained, while that of solid lipid nanoparticles-Dex was lost. Conclusion: Because of their structural and pharmacodynamic features, SAN-Dex may be suitable for oral targeted delivery to inflamed mucosa.
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Affiliation(s)
- Leticia Herminia Higa
- Nanomedicine Research Program, Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Roque Saenz Peña 352, Bernal, B1876BXD, Argentina
| | - Horacio Emanuel Jerez
- Nanomedicine Research Program, Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Roque Saenz Peña 352, Bernal, B1876BXD, Argentina
| | - Marcelo Alexandre de Farias
- Brazilian Nanotechnology National Laboratory, CNPEM, Caixa Postal 6192, CEP 13.083–970, Campinas, São Paulo, Brazil
| | - Rodrigo Villares Portugal
- Brazilian Nanotechnology National Laboratory, CNPEM, Caixa Postal 6192, CEP 13.083–970, Campinas, São Paulo, Brazil
| | - Eder Lilia Romero
- Nanomedicine Research Program, Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Roque Saenz Peña 352, Bernal, B1876BXD, Argentina
| | - Maria Jose Morilla
- Nanomedicine Research Program, Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Roque Saenz Peña 352, Bernal, B1876BXD, Argentina
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56
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Pizones Ruiz-Henestrosa VM, Bellesi FA, Camino NA, Pilosof AM. The impact of HPMC structure in the modulation of in vitro lipolysis: The role of bile salts. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.08.002] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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57
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Hu B, Liu X, Zhang C, Zeng X. Food macromolecule based nanodelivery systems for enhancing the bioavailability of polyphenols. J Food Drug Anal 2016; 25:3-15. [PMID: 28911541 PMCID: PMC9333428 DOI: 10.1016/j.jfda.2016.11.004] [Citation(s) in RCA: 138] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2016] [Revised: 11/08/2016] [Accepted: 11/09/2016] [Indexed: 12/29/2022] Open
Abstract
Diet polyphenols—primarily categorized into flavonoids (e.g., flavonols, flavones, flavan-3-ols, anthocyanidins, flavanones, and isoflavones) and nonflavonoids (with major subclasses of stilbenes and phenolic acids)—are reported to have health-promoting effects, such as antioxidant, antiinflammatory, anticarcinoma, antimicrobial, antiviral, and cardioprotective properties. However, their applications in functional foods or medicine are limited because of their inefficient systemic delivery and poor oral bioavailability. Epigallocatechin-3-gallate, curcumin, and resveratrol are the well-known representatives of the bioactive diet polyphenols but with poor bioavailability. Food macromolecule based nanoparticles have been fabricated using reassembled proteins, crosslinked polysaccharides, protein–polysaccharide conjugates (complexes), as well as emulsified lipid via safe procedures that could be applied in food. The human gastrointestinal digestion tract is the first place where the food grade macromolecule nanoparticles exert their effects on improving the bioavailability of diet polyphenols, via enhancing their solubility, preventing their degradation in the intestinal environment, elevating the permeation in small intestine, and even increasing their contents in the bloodstream. We contend that the stability and structure behaviors of nanocarriers in the gastrointestinal tract environment and the effects of nanoencapsulation on the metabolism of polyphenols warrant more focused attention in further studies.
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Affiliation(s)
- Bing Hu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095,
China
- Corresponding authors: College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing, Jiangsu, 210095, China. E-mail addresses: (B. Hu), (X. Zeng)
| | - Xixia Liu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095,
China
- Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, Hubei Normal University, Huangshi 435002,
China
| | - Chunlan Zhang
- College of Life Science, Tarim University, Xinjiang 843300,
China
| | - Xiaoxiong Zeng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095,
China
- Corresponding authors: College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing, Jiangsu, 210095, China. E-mail addresses: (B. Hu), (X. Zeng)
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58
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59
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Effect of Gum Arabic, Gum Ghatti and Sugar Beet Pectin as Interfacial Layer on Lipid Digestibility in Oil-in-Water Emulsions. FOOD BIOPHYS 2016. [DOI: 10.1007/s11483-016-9441-8] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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60
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Pan Y, Nitin N. Real-time measurements to characterize dynamics of emulsion interface during simulated intestinal digestion. Colloids Surf B Biointerfaces 2016; 141:233-241. [DOI: 10.1016/j.colsurfb.2016.01.053] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2015] [Revised: 01/25/2016] [Accepted: 01/27/2016] [Indexed: 11/27/2022]
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61
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Sarkar A, Murray B, Holmes M, Ettelaie R, Abdalla A, Yang X. In vitro digestion of Pickering emulsions stabilized by soft whey protein microgel particles: influence of thermal treatment. SOFT MATTER 2016; 12:3558-3569. [PMID: 26959339 DOI: 10.1039/c5sm02998h] [Citation(s) in RCA: 165] [Impact Index Per Article: 20.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Emulsions stabilized by soft whey protein microgel particles have gained research interest due to their combined advantages of biocompatibility and a high degree of resistance to coalescence. We designed Pickering oil-in-water emulsions using whey protein microgels by a facile route of heat-set gel formation followed by mechanical shear and studied the influence of heat treatment on emulsions stabilized by these particles. The aim of this study was to compare the barrier properties of the microgel particles and heat-treated fused microgel particles at the oil-water interface in delaying the digestion of the emulsified lipids using an in vitro digestion model. A combination of transmission electron microscopy and surface coverage measurements revealed an increased coverage of heat-treated microgel particles at the interface. The heat-induced microgel particle aggregation and, therefore, a fused network at the oil-water interface were more beneficial to delay the rate of digestion in the presence of pure lipase and bile salts compared to intact whey protein microgel particles, as shown by the measurements of zeta potential and free fatty acid release, plus theoretical calculations. However, simulated gastric digestion with pepsin impacted significantly on such barrier effects, due to the proteolysis of the particle network at the interface irrespective of the heat treatment, as visualized using sodium dodecyl sulfate polyacryl amide gel electrophoresis measurements.
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Affiliation(s)
- Anwesha Sarkar
- Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, LS2 9JT, UK.
| | - Brent Murray
- Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, LS2 9JT, UK.
| | - Melvin Holmes
- Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, LS2 9JT, UK.
| | - Rammile Ettelaie
- Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, LS2 9JT, UK.
| | - Azad Abdalla
- Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, LS2 9JT, UK.
| | - Xinyi Yang
- Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, LS2 9JT, UK.
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62
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Cao XL, Feng J, Guo LL, Zhu YW, Zhang L, Zhang L, Luo L, Zhao S. Dynamic surface dilational properties of anionic Gemini surfactants with polyoxyethylene spacers. Colloids Surf A Physicochem Eng Asp 2016. [DOI: 10.1016/j.colsurfa.2015.11.030] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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63
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Joung HJ, Choi MJ, Kim JT, Park SH, Park HJ, Shin GH. Development of Food-Grade Curcumin Nanoemulsion and its Potential Application to Food Beverage System: Antioxidant Property and In Vitro Digestion. J Food Sci 2016; 81:N745-53. [PMID: 26807662 DOI: 10.1111/1750-3841.13224] [Citation(s) in RCA: 110] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2015] [Accepted: 12/22/2015] [Indexed: 11/28/2022]
Abstract
Curcumin nanoemulsions (Cur-NEs) were developed with various surfactant concentrations by using high pressure homogenization and finally applied to the commercial milk system. Characterization of Cur-NEs was performed by measuring the droplet size and polydispersity index value at different Tween 20 concentrations. The morphology of the Cur-NEs was observed by confocal laser scanning microscopy and transmission electron microscopy. Antioxidant activity and in vitro digestion ability were tested using 2,2-diphenyl-1-picrylhydrazyl, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt, pH-stat method, and thiobarbituric acid reactive substances assays. Cur-NEs were found to be physically stable for 1 mo at room temperature. The surfactant concentration affects particle formation and droplet size. The mean droplet size decreased from 122 to 90 nm when surfactant concentration increased 3 times. Cur-NEs had shown an effective oxygen scavenging activity. Cur-NEs-fortified milk showed significantly lower lipid oxidation than control (unfortified) milk and milk containing curcumin-free nanoemulsions. These properties make Cur-NEs suitable systems for the beverage industry.
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Affiliation(s)
- Hee Joung Joung
- Department of Biotechnology, College of Life Sciences & Biotechnology, Korea Univ, Anam-dong, Sungbuk-gu, Seoul, 136-701, Korea
| | - Mi-Jung Choi
- Dept. of Bioresources & Food Science, Konkuk Univ, Seoul, 143-701, Korea
| | - Jun Tae Kim
- Dept. of Food Science & Technology, Keimyung Univ, Daegu, 704-701, Korea
| | - Seok Hoon Park
- Department of Biotechnology, College of Life Sciences & Biotechnology, Korea Univ, Anam-dong, Sungbuk-gu, Seoul, 136-701, Korea
| | - Hyun Jin Park
- Dept. of Environmental Engineering, Anyang Univ, Gyeonggi-do, 430-714, Korea
| | - Gye Hwa Shin
- Department of Biotechnology, College of Life Sciences & Biotechnology, Korea Univ, Anam-dong, Sungbuk-gu, Seoul, 136-701, Korea
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64
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Bellesi FA, Martinez MJ, Pizones Ruiz-Henestrosa VM, Pilosof AM. Comparative behavior of protein or polysaccharide stabilized emulsion under in vitro gastrointestinal conditions. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.06.007] [Citation(s) in RCA: 67] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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65
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del Castillo-Santaella T, Maldonado-Valderrama J, Cabrerizo-Vílchez MÁ, Rivadeneira-Ruiz C, Rondón-Rodriguez D, Gálvez-Ruiz MJ. Natural Inhibitors of Lipase: Examining Lipolysis in a Single Droplet. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:10333-10340. [PMID: 26549200 DOI: 10.1021/acs.jafc.5b04550] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Inhibition of lipase activity is one of the approaches to reduced fat intake with nutritional prevention promoting healthier diet. The food industry is very interested in the use of natural extracts, hence reducing the side effects of commercial drugs inhibiting lipolysis. In this work we propose a novel methodology to rapidly assess lipolysis/inhibition in a single droplet by interfacial tension and dilatational elasticity. The evolution of the interfacial tension of lipase in simplified duodenal fluid in the absence and that in the presence of the pharmaceutical drug Xenical are the negative (5 ± 1 mN/m) and positive (9 ± 1 mN/m) controls of the inhibition of lipolysis, respectively. Then, we correlate the inhibition with the reduction of the interfacial activity of lipase and further identify the mode of action of the inhibition based on dilatational response (conformational changes induced in the molecule/blocking of adsorption sites). This work provides new insight into the lipase inhibition mechanism and a rapid methodology to identify the potential of new natural inhibitors.
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Affiliation(s)
| | | | | | | | | | - María José Gálvez-Ruiz
- Department of Applied Physics, University of Granada , Campus de Fuentenueva sn, 18071 Granada, Spain
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66
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Di Silvio D, Rigby N, Bajka B, Mayes A, Mackie A, Baldelli Bombelli F. Technical tip: high-resolution isolation of nanoparticle-protein corona complexes from physiological fluids. NANOSCALE 2015; 7:11980-11990. [PMID: 26108682 DOI: 10.1039/c5nr02618k] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Nanoparticles (NPs) in contact with biological fluids are generally coated with environmental proteins, forming a stronger layer of proteins around the NP surface called the hard corona. Protein corona complexes provide the biological identity of the NPs and their isolation and characterization are essential to understand their in vitro and in vivo behaviour. Here we present a one-step methodology to recover NPs from complex biological media in a stable non-aggregated form without affecting the structure or composition of the corona. This method allows NPs to be separated from complex fluids containing biological particulates and in a form suitable for use in further experiments. The study has been performed systematically comparing the new proposed methodology to standard approaches for a wide panel of NPs. NPs were first incubated in the biological fluid and successively recovered by sucrose gradient ultracentrifugation in order to separate the NPs and their protein corona from the loosely bound proteins. The isolated NP-protein complexes were characterized by size and protein composition through Dynamic Light Scattering, Nanoparticle Tracking Analysis, SDS-PAGE and LC-MS. The protocol described is versatile and can be applied to diverse nanomaterials and complex fluids. It is shown to have higher resolution in separating the multiple protein corona complexes from a biological environment with a much lower impact on their in situ structure compared to conventional centrifugal approaches.
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Affiliation(s)
- Desirè Di Silvio
- School of Pharmacy, University of East Anglia, Norwich Research Park, NR4 7TJ, Norwich, UK
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67
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Mahendran V, Sangeetha J, Philip J. Probing of Competitive Displacement Adsorption of Casein at Oil-in-Water Interface Using Equilibrium Force Distance Measurements. J Phys Chem B 2015; 119:6828-35. [DOI: 10.1021/acs.jpcb.5b02612] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- V. Mahendran
- SMARTS, Metallurgy
and Materials Group,
Indira Gandhi Centre for Atomic Research, Kalpakkam 603 102, Tamil Nadu, India
| | - J. Sangeetha
- SMARTS, Metallurgy
and Materials Group,
Indira Gandhi Centre for Atomic Research, Kalpakkam 603 102, Tamil Nadu, India
| | - John Philip
- SMARTS, Metallurgy
and Materials Group,
Indira Gandhi Centre for Atomic Research, Kalpakkam 603 102, Tamil Nadu, India
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68
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Grundy MML, Wilde PJ, Butterworth PJ, Gray R, Ellis PR. Impact of cell wall encapsulation of almonds on in vitro duodenal lipolysis. Food Chem 2015; 185:405-12. [PMID: 25952886 PMCID: PMC4430076 DOI: 10.1016/j.foodchem.2015.04.013] [Citation(s) in RCA: 49] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2014] [Revised: 03/12/2015] [Accepted: 04/01/2015] [Indexed: 11/26/2022]
Abstract
Tissue microstructure controlled rate and extent of in vitro lipolysis in almonds. Lipolysis methods using pH-stat and GC analysis were in good agreement. Increasing lipid bioaccessibility led to increased levels of digestibility. Almond cell walls restrict lipid release, thus hindering digestion kinetics.
Although almonds have a high lipid content, their consumption is associated with reduced risk of cardiovascular disease. One explanation for this paradox could be limited bioaccessibility of almond lipids due to the cell wall matrix acting as a physical barrier to digestion in the upper gastrointestinal tract. We aimed to measure the rate and extent of lipolysis in an in vitro duodenum digestion model, using raw and roasted almond materials with potentially different degrees of bioaccessibility. The results revealed that a decrease in particle size led to an increased rate and extent of lipolysis. Particle size had a crucial impact on lipid bioaccessibility, since it is an indicator of the proportion of ruptured cells in the almond tissue. Separated almond cells with intact cell walls showed the lowest levels of digestibility. This study underlines the importance of the cell wall for modulating lipid uptake and hence the positive health benefits underlying almond consumption.
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Affiliation(s)
- Myriam M L Grundy
- King's College London, Diabetes and Nutritional Sciences Division, Biopolymers Group, Franklin-Wilkins Building, London SE1 9NH, UK.
| | - Peter J Wilde
- Institute of Food Research, Norwich Research Park, Colney, Norwich NR4 7UA, UK.
| | - Peter J Butterworth
- King's College London, Diabetes and Nutritional Sciences Division, Biopolymers Group, Franklin-Wilkins Building, London SE1 9NH, UK.
| | - Robert Gray
- King's College London, Diabetes and Nutritional Sciences Division, Biopolymers Group, Franklin-Wilkins Building, London SE1 9NH, UK.
| | - Peter R Ellis
- King's College London, Diabetes and Nutritional Sciences Division, Biopolymers Group, Franklin-Wilkins Building, London SE1 9NH, UK.
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69
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Hu B, Zhang L, Liang R, Chen F, He L, Hu B, Zeng X. Cross-linking of interfacial casein layer with genipin prevented pH-induced structural instability and lipase digestibility of the fat droplets. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:2033-2040. [PMID: 25647169 DOI: 10.1021/jf505724c] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
The present study provided a new approach to enhance the stability of protein-emulsified nanoemulsions and to control the lipase digestibility of lipid droplets through spontaneous cross-linking of the interfacial layer with genipin, a functional ingredient isolated from the fruit of Gardenia jasminoides E. Cross-linking casein-emulsified nanoemulsions under different genipin/casein mass ratios (1:20, 1:10, 1:5) significantly (p < 0.05) or very significantly (p < 0.01) enhanced their stability under harsh gastric pH environments and prevented nanoemulsion flocculation. As observed by transmission electron microscope (TEM), under the pH 1.2 condition, the genipin cross-linked nanoemulsion showed more compact microstructure with clear and defined contour as well as "core-shell" structure caused by the swelling of the surface protein film. Interestingly, the intestinal digestibility of lipid droplets was delayed very significantly (p < 0.01) after cross-linking the interfacial casein layer with genipin, which was enhanced by the increase in genipin/casein mass ratio and cross-linking time.
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Affiliation(s)
- Bing Hu
- College of Food Science and Technology and §Laboratory of Electron Microscopy, Nanjing Agricultural University , Nanjing 210095, People's Republic of China
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70
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Structuring Food Emulsions to Improve Nutrient Delivery During Digestion. FOOD ENGINEERING REVIEWS 2015. [DOI: 10.1007/s12393-015-9108-0] [Citation(s) in RCA: 77] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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71
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Makkhun S, Khosla A, Foster T, McClements DJ, Grundy MML, Gray DA. Impact of extraneous proteins on the gastrointestinal fate of sunflower seed (Helianthus annuus) oil bodies: a simulated gastrointestinal tract study. Food Funct 2015; 6:125-34. [PMID: 25284307 DOI: 10.1039/c4fo00422a] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/22/2024]
Abstract
In this study, we examined the physicochemical nature of sunflower seed oil bodies (in the absence and presence of added protein) exposed to gastrointestinal conditions in vitro: crude oil bodies (COB); washed oil bodies (WOB); whey protein isolate-enriched oil bodies (WOB-WPI); and, sodium caseinate enriched-oil bodies (WOB-SC). All oil body emulsions were passed through an in vitro digestion model that mimicked the stomach and duodenal environments, and their physicochemical properties were measured before, during, and after digestion. Oil bodies had a positive charge under gastric conditions because the pH was below the isoelectric point of the adsorbed protein layer, but they had a negative charge under duodenal conditions which was attributed to changes in interfacial composition resulting from adsorption of bile salts. Oil bodies were highly susceptible to flocculation and coalescence in both gastric and duodenal conditions. SDS-PAGE analysis indicated degradation of oleosin proteins (ca. 18-21 kDa) to a greater or lesser extent (dependent on the emulsion) during the gastric phase in all emulsions tested; there is evidence that some oleosin remained intact in the crude oil body preparation during this phase of the digestion process. Measurements of protein displacement from the surface of COBs during direct exposure to bile salts, without inclusion of a gastric phase, indicated the removal of intact oleosin from native oil bodies.
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Affiliation(s)
- Sakunkhun Makkhun
- University of Phayao, Division of Food Science and Technology, School of Agriculture and Natural Resources, Muang, Phayao, 56000 Thailand
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72
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del Castillo-Santaella T, Sanmartín E, Cabrerizo-Vílchez MA, Arboleya JC, Maldonado-Valderrama J. Improved digestibility of β-lactoglobulin by pulsed light processing: a dilatational and shear study. SOFT MATTER 2014; 10:9702-9714. [PMID: 25358648 DOI: 10.1039/c4sm01667j] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Modifying the protein conformation appears to improve the digestibility of proteins in the battle against allergies. However, it is important not to lose the protein functionality in the process. Light pulse technology has been recently tested as an efficient non-thermal process which alters the conformation of proteins while improving their functionality as stabilizers. Also, in order to rationally design emulsion based food products with specific digestion profiles, we need to understand how interfacial composition influences the digestion of coated interfaces. This study has been designed to investigate the effects of pulsed light (PL) treatment on the gastrointestinal digestion of protein covered interfaces. We have used a combination of dilatational and shear rheology which highlights inter and intra-molecular interactions providing new molecular details on protein digestibility. The in vitro digestion model analyses sequentially pepsinolysis, trypsinolysis and lipolysis of β-lactoglobulin (BLG) and pulsed light treated β-lactoglobulin (PL-BLG). The results show that the PL-treatment seems to facilitate digestibility of the protein network, especially regarding trypsinolysis. Firstly, PL treatment just barely enhances the enzymatic degradation of BLG by pepsin, which dilutes and weakens the interfacial layer, due to increased hydrophobicity of the protein owing to PL-treatment. Secondly, PL treatment importantly modifies the susceptibility of BLG to trypsin hydrolysis. While it dilutes the interfacial layer in all cases, it strengthens the BLG and weakens the PL-BLG interfacial layer. Finally, this weakening appears to slightly facilitate lipolysis as evidenced by the results obtained upon addition of lipase and bile salts (BS). This research allows identification of the interfacial mechanisms affecting enzymatic hydrolysis of proteins and lipolysis, which demonstrates an improved digestibility of PL-BLG. The fact that PL treatment did not affect the functionality of the protein makes it a valuable alternative for tailoring novel food matrices with improved functional properties such as decreased digestibility, controlled energy intake and low allergenicity.
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73
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Hou Z, Liu Y, Lei F, Gao Y. Investigation into the in vitro release properties of β-carotene in emulsions stabilized by different emulsifiers. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.07.045] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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74
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Maldonado-Valderrama J, Muros-Cobos J, Holgado-Terriza J, Cabrerizo-Vílchez M. Bile salts at the air–water interface: Adsorption and desorption. Colloids Surf B Biointerfaces 2014; 120:176-83. [DOI: 10.1016/j.colsurfb.2014.05.014] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2013] [Revised: 05/07/2014] [Accepted: 05/09/2014] [Indexed: 11/28/2022]
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75
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Winuprasith T, Chantarak S, Suphantharika M, He L, McClements DJ. Alterations in nanoparticle protein corona by biological surfactants: Impact of bile salts on β-lactoglobulin-coated gold nanoparticles. J Colloid Interface Sci 2014; 426:333-40. [DOI: 10.1016/j.jcis.2014.04.018] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2014] [Revised: 04/07/2014] [Accepted: 04/10/2014] [Indexed: 01/19/2023]
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76
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Day L, Golding M, Xu M, Keogh J, Clifton P, Wooster TJ. Tailoring the digestion of structured emulsions using mixed monoglyceride–caseinate interfaces. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.09.019] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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77
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78
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Torcello-Gómez A, Wulff-Pérez M, Gálvez-Ruiz MJ, Martín-Rodríguez A, Cabrerizo-Vílchez M, Maldonado-Valderrama J. Block copolymers at interfaces: interactions with physiological media. Adv Colloid Interface Sci 2014; 206:414-27. [PMID: 24268588 DOI: 10.1016/j.cis.2013.10.027] [Citation(s) in RCA: 53] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2013] [Revised: 10/23/2013] [Accepted: 10/23/2013] [Indexed: 12/20/2022]
Abstract
Triblock copolymers (also known as Pluronics or poloxamers) are biocompatible molecules composed of hydrophobic and hydrophilic blocks with different lengths. They have received much attention recently owing to their applicability for targeted delivery of hydrophobic compounds. Their unique molecular structure facilitates the formation of dynamic aggregates which are able to transport lipid soluble compounds. However, these structures can be unstable and tend to solubilize within the blood stream. The use of nanoemulsions as carriers for the lipid soluble compounds appears as a new alternative with improved protection against physiological media. The interfacial behavior of block copolymers is directly related to their peculiar molecular structure and further knowledge could provide a rational use in the design of poloxamer-stabilized nanoemulsions. This review aims to combine the new insights gained recently into the interfacial properties of block copolymers and their performance in nanoemulsions. Direct studies dealing with the interactions with physiological media are also reviewed in order to address issues relating metabolism degradation profiles. A better understanding of the physico-chemical and interfacial properties of block copolymers will allow their manipulation to modulate lipolysis, hence allowing the rational design of nanocarriers with efficient controlled release.
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79
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Gallier S, Shaw E, Laubscher A, Gragson D, Singh H, Jiménez-Flores R. Adsorption of bile salts to milk phospholipid and phospholipid-protein monolayers. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:1363-1372. [PMID: 24450946 DOI: 10.1021/jf404448d] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
The adsorption of bile salts to milk phospholipid and phospholipid-protein monolayers at the air-water interface was studied under simulated intestinal conditions using a Langmuir trough, epifluorescence microscopy, and atomic force microscopy. Surface pressure changes were affected by temperature, initial surface pressure, and bile composition. The rate of addition of bile salts and the initial surface pressure of the monolayers had an impact on the microstructure of the mixed monolayers. The presence of proteins in monolayers at different ratios did not affect the surface pressure change upon addition of bile. However, at 20 °C, the addition of bile to phospholipid and phospholipid-protein monolayers led to different features with branching and clustering of liquid-ordered domains and possible formation of bile salt-rich areas within liquid-ordered domains. This study provides a basic understanding of the interfacial changes occurring at the surface of milk fat globules and milk phospholipid liposomes during their passage in the duodenum.
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Affiliation(s)
- Sophie Gallier
- Riddet Institute, Massey University , Private Bag 11 222, Palmerston North 4442, New Zealand
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80
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Meshulam D, Lesmes U. Responsiveness of emulsions stabilized by lactoferrin nano-particles to simulated intestinal conditions. Food Funct 2014; 5:65-73. [DOI: 10.1039/c3fo60380f] [Citation(s) in RCA: 57] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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81
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Rühs PA, Böni L, Fuller GG, Inglis RF, Fischer P. In-situ quantification of the interfacial rheological response of bacterial biofilms to environmental stimuli. PLoS One 2013; 8:e78524. [PMID: 24244319 PMCID: PMC3823922 DOI: 10.1371/journal.pone.0078524] [Citation(s) in RCA: 60] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2013] [Accepted: 09/20/2013] [Indexed: 11/28/2022] Open
Abstract
Understanding the numerous factors that can affect biofilm formation and stability remain poorly understood. One of the major limitations is the accurate measurement of biofilm stability and cohesiveness in real-time when exposed to changing environmental conditions. Here we present a novel method to measure biofilm strength: interfacial rheology. By culturing a range of bacterial biofilms on an air-liquid interface we were able to measure their viscoelastic growth profile during and after biofilm formation and subsequently alter growth conditions by adding surfactants or changing the nutrient composition of the growth medium. We found that different bacterial species had unique viscoelastic growth profiles, which was also highly dependent on the growth media used. We also found that we could reduce biofilm formation by the addition of surfactants or changing the pH, thereby altering the viscoelastic properties of the biofilm. Using this technique we were able to monitor changes in viscosity, elasticity and surface tension online, under constant and varying environmental conditions, thereby providing a complementary method to better understand the dynamics of both biofilm formation and dispersal.
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Affiliation(s)
- Patrick A. Rühs
- Department of Health Sciences and Technology, ETH Zürich, Zürich, Switzerland
- * E-mail:
| | - Lukas Böni
- Department of Health Sciences and Technology, ETH Zürich, Zürich, Switzerland
| | - Gerald G. Fuller
- Department of Chemical Engineering, Stanford University, Stanford, California, United States of America
| | - R. Fredrik Inglis
- Department of Environmental Sciences and Department of Environmental Microbiology, ETH Zürich and EAWAG, Zürich, Switzerland
| | - Peter Fischer
- Department of Health Sciences and Technology, ETH Zürich, Zürich, Switzerland
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82
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Ye P, Xu YJ, Han ZP, Hu PC, Zhao ZL, Lu XL, Ni HG. Probing effects of bile salt on lipase adsorption at air/solution interface by sum frequency generation vibrational spectroscopy. Biochem Eng J 2013. [DOI: 10.1016/j.bej.2013.07.005] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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83
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McClements DJ. Utilizing food effects to overcome challenges in delivery of lipophilic bioactives: structural design of medical and functional foods. Expert Opin Drug Deliv 2013; 10:1621-32. [DOI: 10.1517/17425247.2013.837448] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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84
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Structural and biochemical factors affecting the digestion of protein-stabilized emulsions. Curr Opin Colloid Interface Sci 2013. [DOI: 10.1016/j.cocis.2013.04.006] [Citation(s) in RCA: 122] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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85
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Speranza A, Corradini MG, Hartman TG, Ribnicky D, Oren A, Rogers MA. Influence of emulsifier structure on lipid bioaccessibility in oil-water nanoemulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:6505-6515. [PMID: 23758276 DOI: 10.1021/jf401548r] [Citation(s) in RCA: 47] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
The influence of several nonionic surfactants (Tween-20, Tween-40, Tween-60, Span-20, Span-60, or Span-80) and anionic surfactants (sodium lauryl sulfate, sodium stearoyl lactylate, and sodium stearyl fumarate) showed drastic differences in the rank order of lipase activity/lipid bioaccessibility. The biophysical composition of the oil and water interface has a clear impact on the bioaccessibility of fatty acids (FA) by altering the interactions of lipase at the oil-water interface. It was found that the bioaccessibility was positively correlated with the hydrophilic/lipophilic balance (HLB) of the surfactant and inversely correlated to the surfactant aliphatic chain length. Furthermore, the induction time in the jejunum increased as the HLB value increased and decreased with increasing aliphatic chain length. The rate of lipolysis slowed in the jejunum with increasing HLB and with increasing aliphatic chain length.
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Affiliation(s)
- A Speranza
- Department of Food Science, School of Environmental and Biological Sciences, Rutgers University, The State University of New Jersey, New Brunswick, New Jersey 08901, USA
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86
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Schulz S, Schmitt S, Wimmer R, Aichler M, Eisenhofer S, Lichtmannegger J, Eberhagen C, Artmann R, Tookos F, Walch A, Krappmann D, Brenner C, Rust C, Zischka H. Progressive stages of mitochondrial destruction caused by cell toxic bile salts. BIOCHIMICA ET BIOPHYSICA ACTA-BIOMEMBRANES 2013; 1828:2121-33. [PMID: 23685124 DOI: 10.1016/j.bbamem.2013.05.007] [Citation(s) in RCA: 54] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/08/2013] [Revised: 04/26/2013] [Accepted: 05/07/2013] [Indexed: 11/19/2022]
Abstract
The cell-toxic bile salt glycochenodeoxycholic acid (GCDCA) and taurochenodeoxycholic acid (TCDCA) are responsible for hepatocyte demise in cholestatic liver diseases, while tauroursodeoxycholic acid (TUDCA) is regarded hepatoprotective. We demonstrate the direct mitochondrio-toxicity of bile salts which deplete the mitochondrial membrane potential and induce the mitochondrial permeability transition (MPT). The bile salt mediated mechanistic mode of destruction significantly differs from that of calcium, the prototype MPT inducer. Cell-toxic bile salts initially bind to the mitochondrial outer membrane. Subsequently, the structure of the inner boundary membrane disintegrates. And it is only thereafter that the MPT is induced. This progressive destruction occurs in a dose- and time-dependent way. We demonstrate that GCDCA and TCDCA, but not TUDCA, preferentially permeabilize liposomes containing the mitochondrial membrane protein ANT, a process resembling the MPT induction in whole mitochondria. This suggests that ANT is one decisive target for toxic bile salts. To our knowledge this is the first report unraveling the consecutive steps leading to mitochondrial destruction by cell-toxic bile salts.
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Affiliation(s)
- Sabine Schulz
- Institute of Molecular Toxicology and Pharmacology, Helmholtz Center Munich, German Research Center for Environmental Health, Ingolstaedter Landstrasse 1, D-85764 Neuherberg, Germany
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87
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Euston SR, Baird WG, Campbell L, Kuhns M. Competitive Adsorption of Dihydroxy and Trihydroxy Bile Salts with Whey Protein and Casein in Oil-in-Water Emulsions. Biomacromolecules 2013; 14:1850-8. [DOI: 10.1021/bm4002443] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Stephen R. Euston
- School of Life Sciences, Heriot-Watt University, Edinburgh EH14 4AS, United Kingdom
| | - William G. Baird
- School of Life Sciences, Heriot-Watt University, Edinburgh EH14 4AS, United Kingdom
| | - Lydia Campbell
- School of Life Sciences, Heriot-Watt University, Edinburgh EH14 4AS, United Kingdom
| | - Martin Kuhns
- School of Life Sciences, Heriot-Watt University, Edinburgh EH14 4AS, United Kingdom
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88
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Marze S. Bioaccessibility of Nutrients and Micronutrients from Dispersed Food Systems: Impact of the Multiscale Bulk and Interfacial Structures. Crit Rev Food Sci Nutr 2013; 53:76-108. [DOI: 10.1080/10408398.2010.525331] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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89
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Gallier S, Singh H. The physical and chemical structure of lipids in relation to digestion and absorption. ACTA ACUST UNITED AC 2012. [DOI: 10.1002/lite.201200240] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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90
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Tzoumaki MV, Moschakis T, Scholten E, Biliaderis CG. In vitro lipid digestion of chitin nanocrystal stabilized o/w emulsions. Food Funct 2012; 4:121-9. [PMID: 23064096 DOI: 10.1039/c2fo30129f] [Citation(s) in RCA: 141] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Abstract
Chitin nanocrystals (ChN) have been shown to form stable Pickering emulsions. These oil-in-water emulsions were compared with conventional milk (whey protein isolate, WPI, and sodium caseinate, SCn) protein-stabilized emulsions in terms of their lipid digestion kinetics using an in vitro enzymatic protocol. The kinetics of fatty acid release were evaluated as well as the change in oil droplet size of the respective emulsions during lipid digestion. The interfacial pressure was measured by addition of the duodenal components using drop tensiometry and the electrical charge of the oil droplets was also assessed, in an attempt to relate the interfacial properties with the stability of the emulsions towards lipolysis. Lipid hydrolysis in the ChN-stabilized emulsion was appreciably slower and the plateau values of the total concentration of fatty acids released were much lower, compared to the WPI- and SCn-stabilized emulsions. Moreover, the ChN-stabilized emulsions were relatively stable to coalescence during lipid digestion, whereas the WPI- and SCn-stabilized emulsions exhibited a significant increase in their droplet size. On the other hand, no major differences were shown among the different emulsion samples in terms of their interfacial properties. The increased stability of the ChN-stabilized emulsions towards lipolysis could be attributed to several underlying mechanisms: (i) strong and irreversible adsorption of the chitin nanocrystals at the interface that might inhibit an extensive displacement of the solid particles by bile salts and lipase, (ii) network formation by the nanocrystals in the bulk (continuous) phase that may reduce lipid digestion kinetics, and (iii) the ability of chitin, and consequently of ChNs, to impair pancreatic lipase activity. The finding that ChNs can be used to impede lipid digestion may have important implications for the design and fabrication of structured emulsions with controlled lipid digestibility that could provide the basis for the development of novel products that may promote satiety, reduce caloric intake and combat obesity.
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Affiliation(s)
- Maria V Tzoumaki
- Department of Food Science and Technology, School of Agriculture, Aristotle University, GR-541 24, P.O. Box 235, Thessaloniki, Greece
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91
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Vinarov Z, Tcholakova S, Damyanova B, Atanasov Y, Denkov ND, Stoyanov SD, Pelan E, Lips A. Effects of emulsifier charge and concentration on pancreatic lipolysis: 2. Interplay of emulsifiers and biles. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2012; 28:12140-12150. [PMID: 22680619 DOI: 10.1021/la301820w] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
As a direct continuation of the first part of our in vitro study (Vinarov et al., Langmuir 2012, 28, 8127), here we investigate the effects of emulsifier type and concentration on the degree of triglyceride lipolysis, in the presence of bile salts. Three types of surfactants are tested as emulsifiers: anionic, nonionic, and cationic. For all systems, we observe three regions in the dependence degree of fat lipolysis, α, versus emulsifier-to-bile ratio, f(s): α is around 0.5 in Region 1 (f(s) < 0.02); α passes through a maximum close to 1 in Region 2 (0.02 < f(s) < f(TR)); α is around zero in Region 3 (f(s) > f(TR)). The threshold ratio for complete inhibition of lipolysis, f(TR), is around 0.4 for the nonionic, 1.5 for the cationic, and 7.5 for the anionic surfactants. Measurements of interfacial tensions and optical observations revealed the following: In Region 1, the emulsifier molecules are solubilized in the bile micelles, and the adsorption layer is dominated by bile molecules. In Region 2, mixed surfactant-bile micelles are formed, with high solubilization capacity for the products of triglyceride lipolysis; rapid solubilization of these products leads to complete lipolysis. In Region 3, the emulsifier molecules prevail in the adsorption layer and completely block the lipolysis.
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Affiliation(s)
- Zahari Vinarov
- Department of Chemical Engineering, Faculty of Chemistry and Pharmacy, Sofia University, Sofia, Bulgaria
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92
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Torcello-Gómez A, Jódar-Reyes A, Maldonado-Valderrama J, Martín-Rodríguez A. Effect of emulsifier type against the action of bile salts at oil–water interfaces. Food Res Int 2012. [DOI: 10.1016/j.foodres.2012.03.007] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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93
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Helbig A, Silletti E, Timmerman E, Hamer RJ, Gruppen H. In vitro study of intestinal lipolysis using pH-stat and gas chromatography. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2011.11.007] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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94
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Liu Y, Hou Z, Lei F, Chang Y, Gao Y. Investigation into the bioaccessibility and microstructure changes of β-carotene emulsions during in vitro digestion. INNOV FOOD SCI EMERG 2012. [DOI: 10.1016/j.ifset.2012.04.002] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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95
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Mantzouridou F, Spanou A, Kiosseoglou V. An inulin-based dressing emulsion as a potential probiotic food carrier. Food Res Int 2012. [DOI: 10.1016/j.foodres.2011.12.016] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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96
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Wulff-Pérez M, de Vicente J, Martín-Rodríguez A, Gálvez-Ruiz MJ. Controlling lipolysis through steric surfactants: New insights on the controlled degradation of submicron emulsions after oral and intravenous administration. Int J Pharm 2012; 423:161-6. [DOI: 10.1016/j.ijpharm.2011.12.025] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2011] [Revised: 12/13/2011] [Accepted: 12/14/2011] [Indexed: 10/14/2022]
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97
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Morris VJ, Woodward NC, Gunning AP. Atomic force microscopy as a nanoscience tool in rational food design. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2011; 91:2117-2125. [PMID: 21769874 DOI: 10.1002/jsfa.4501] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/18/2011] [Revised: 03/29/2011] [Accepted: 03/31/2011] [Indexed: 05/31/2023]
Abstract
Atomic force microscopy (AFM) is a nanoscience tool that has been used to provide new information on the molecular structure of food materials. As an imaging tool it has led to solutions to previously intractable problems in food science. This type of information can provide a basis for tailoring food structures to optimise functional behaviour. Such an approach will be illustrated by indicating how a basic understanding of the role of interfacial stability in complex foods systems can be extended to understand how such interfacial structures behave on digestion, and how this in turn suggests routes for the rational design of processed food structures to modify lipolysis and control fat intake. As a force transducer AFM can be used to probe interactions between food structures such as emulsion droplets at the colloidal level. This use of force spectroscopy will be illustrated through showing how it allows the effect of the structural modification of interfacial structures on colloidal interactions to be probed in model emulsion systems. Direct studies on interactions between colliding soft, deformable droplets reveal new types of interactions unique to deformable particles that can be exploited to manipulate the behaviour of processed or natural emulsion structures involved in digestion processes. Force spectroscopy can be adapted to probe specific intermolecular interactions, and this application of the technique will be illustrated through its use to test molecular hypotheses for the bioactivity of modified pectin molecules.
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Affiliation(s)
- Victor J Morris
- Institute of Food Research, Norwich Research Park, Norwich, Norfolk NR4 7UA, UK.
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98
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Morris VJ. Emerging roles of engineered nanomaterials in the food industry. Trends Biotechnol 2011; 29:509-16. [PMID: 21664709 DOI: 10.1016/j.tibtech.2011.04.010] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2010] [Revised: 03/18/2011] [Accepted: 04/29/2011] [Indexed: 01/01/2023]
Abstract
Nanoscience is the study of phenomena and the manipulation of materials at the atomic or molecular level. Nanotechnology involves the design, production and use of structures through control of the size and shape of the materials at the nanometre scale. Nanotechnology in the food sector is an emerging area with considerable research and potential products. There is particular interest in the definition and regulation of engineered nanomaterials. This term covers three classes of nanomaterials: natural and processed nanostructures in foods; particulate nanomaterials metabolized or excreted on digestion; and particulate nanomaterials not broken down on digestion, which accumulate in the body. This review describes examples of these classes and their likely status in the food industry.
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Affiliation(s)
- V J Morris
- Institute of Food Research, Norwich Research Park, Norwich, Norfolk NR4 7UA, UK.
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99
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Singh H, Sarkar A. Behaviour of protein-stabilised emulsions under various physiological conditions. Adv Colloid Interface Sci 2011; 165:47-57. [PMID: 21377641 DOI: 10.1016/j.cis.2011.02.001] [Citation(s) in RCA: 197] [Impact Index Per Article: 15.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2010] [Revised: 02/02/2011] [Accepted: 02/02/2011] [Indexed: 01/01/2023]
Abstract
Emulsion forms a major part of many processed food formulations. During the past few decades, the physico-chemical properties of oil-in-water emulsions under various food processing conditions have been extensively studied. However, over the recent years, interest has turned to understanding the behaviour of emulsions during consumption, i.e. physiological processing. In general, on ingestion, an emulsion is exposed to a relatively narrow range of physical (e.g. shear and temperature) and biochemical (e.g. dilution, pH, pepsin, pancreatin, mucins and bile salts) environments as it passes through the mouth into the stomach and then the intestines. There is currently limited knowledge of the physico-chemical and structural changes, which an emulsion may undergo when it passes through the physiologically active regime. A better understanding of the gastro-intestinal processing of emulsions would allow manipulation of physico-chemical and interfacial properties to modulate lipid ingestion, improve bioavailability of lipid soluble nutrients and reduce absorption of saturated fats, cholesterol and trans fats. Food emulsions are commonly stabilised by proteins, as they are not only excellent emulsifiers but also provide nutritional benefits to the product. The effects of digestion conditions on interfacial protein structures are complicated because of potential breakdown of these structures by proteolytic enzymes of the gastrointestinal tract. Studies dealing directly with the behaviour of protein-based emulsions under digestion conditions are very limited. This paper provides an overview of the behaviour of oil-in-water emulsions stabilised with globular proteins, namely lactoferrin and β-lactoglobulin. Recent advances in understanding the interactions between interfacial proteins on oil droplets and various physiological materials (e.g. enzymes and bile salts) in in vitro digestion systems are considered. Major emphasis is placed on the recent work carried out in our laboratory at Massey University on the behaviour of milk protein based emulsions (lactoferrin or β-lactoglobulin) during their passage through the gastro-intestinal tract.
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100
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The role of bile salts in digestion. Adv Colloid Interface Sci 2011; 165:36-46. [PMID: 21236400 DOI: 10.1016/j.cis.2010.12.002] [Citation(s) in RCA: 364] [Impact Index Per Article: 28.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2010] [Revised: 12/06/2010] [Accepted: 12/07/2010] [Indexed: 01/13/2023]
Abstract
Bile salts (BS) are bio-surfactants present in the gastrointestinal tract (GIT) that play a crucial role in the digestion and absorption of nutrients. The importance of BS for controlled release and transport of lipid soluble nutrients and drugs has recently stimulated scientific interest in these physiological compounds. BS are so-called facial amphiphiles showing a molecular structure that is very distinct from classical surfactants. This peculiar molecular structure facilitates the formation of dynamic aggregates able to solubilise and transport lipid soluble compounds. The detergent nature of BS has been studied in the literature, mostly concentrating on the self-assembly behaviour of BS in solution but also in relation to protein denaturation and its effect on improving proteolysis. In contrast, the affinity of BS for hydrophobic phases has received less attention and studies dealing directly with the interfacial behaviour of BS are very limited in the literature. This is despite the fact that the interfacial activity of BS plays a vital role in fat digestion since it is closely involved with lypolisis. BS adsorb onto fat droplets and can remove other materials such as proteins, emulsifiers and lipolysis products from the lipid surface. The unusual surface behaviour of BS is directly related to their intriguing molecular structure and further knowledge could provide an improved understanding of lipid digestion. This review aims to combine the new insights gained into the surface properties of BS and their role in digestion. A better understanding of surface activity of BS would allow manipulation of physico-chemical and interfacial properties to modulate lipid digestion, improve bioavailability of lipid soluble nutrients and reduce absorption of saturated fats, cholesterol and trans fats.
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