1
|
Łozińska N, Maldonado-Valderrama J, Del Castillo-Santaella T, Zhou Y, Martysiak-Żurowska D, Lu Y, Jungnickel C. Bile conjugation and its effect on in vitro lipolysis of emulsions. Food Res Int 2024; 184:114255. [PMID: 38609233 DOI: 10.1016/j.foodres.2024.114255] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2024] [Revised: 03/15/2024] [Accepted: 03/18/2024] [Indexed: 04/14/2024]
Abstract
Bile Salts (BS) are responsible for stimulating lipid digestion in our organism. Gut microbiota are responsible for the deconjugation process of primary conjugated to secondary unconjugated BS. We use two structurally distinct BS and characterize the rate of lipolysis as a compound parameter. A static in-vitro digestion model as well as meta-analysis of literature data has been performed to determine the most influential factors affecting the lipid digestion process. The results demonstrate that lipolysis of emulsions using conjugated BS (NaTC, FFA = 60.0 %, CMC in SIF = 5.58 mM, MSR of linoleic acid = 0.21, rate of adsorption = -0.057 mN/m.s) enhances the release of FFA compared to deconjugated BS (NaDC, FFA = 49.5 %, CMC in SIF = 2.49 mM, MSR of linoleic acid = 0.16 rate of adsorption = -0.064 mN/m.s). These results indicate that conjugation plays an important role in controlling the rate of lipolysis in our organism which can be in turn, tuned by the microflora composition of our gut, ultimately controlling the rate of deconjugation of the BS.
Collapse
Affiliation(s)
- Natalia Łozińska
- Department of Biotechnology and Microbiology, Faculty of Chemistry, Gdańsk University of Technology, ul. Narutowicza 11/12, Gdańsk 80-233, Poland.
| | - Julia Maldonado-Valderrama
- Department of Applied Physics, Faculty of Sciences, University of Granada, Campus de Fuentenueva sn, 18071 Granada, Spain.
| | - Teresa Del Castillo-Santaella
- Department of Physical Chemistry, Faculty of Pharmacy, University of Granada, Campus de Cartuja sn, 18071 Granada, Spain.
| | - Yanija Zhou
- Department of Biotechnology and Microbiology, Faculty of Chemistry, Gdańsk University of Technology, ul. Narutowicza 11/12, Gdańsk 80-233, Poland.
| | - Dorota Martysiak-Żurowska
- Department of Chemistry, Technology and Biotechnology of Food, Chemical Faculty, Gdańsk University of Technology, Gdańsk, Poland.
| | - Yuanqi Lu
- School of Chemistry and Chemical Engineering, Dezhou University, 566 Daxue W Rd, Shandong Sheng 253034, China.
| | - Christian Jungnickel
- Department of Biotechnology and Microbiology, Faculty of Chemistry, Gdańsk University of Technology, ul. Narutowicza 11/12, Gdańsk 80-233, Poland.
| |
Collapse
|
2
|
Azevedo MA, Cerqueira MA, Gonçalves C, Amado IR, Teixeira JA, Pastrana L. Encapsulation of vitamin D3 using rhamnolipids-based nanostructured lipid carriers. Food Chem 2023; 427:136654. [PMID: 37399642 DOI: 10.1016/j.foodchem.2023.136654] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2023] [Revised: 05/17/2023] [Accepted: 06/15/2023] [Indexed: 07/05/2023]
Abstract
This work had as main objective to encapsulate vitamin D3 (VD3) into nanostructured lipid carriers (NLCs) using rhamnolipids as surfactant. Glycerol monostearate and medium chain triglycerides with 2.625 % of VD3 were used as lipid materials. The three formulations of NLCs with VD3 (NLCs + VD3) were composed by 99 % of aqueous phase, 1 % of lipid phase and 0.05 % of surfactant. The difference between them was the ratio of solid:liquid in lipid phase. The NLCs + VD3 sizes ranged between 92.1 and 108.1 nm. The most stable formulation maintaining their caracteristics for 60 days at 4 °C. The NLCs + VD3 cytotoxicity demonstrated that concentrations of 0.25 mg/mL or lower up had a good biocompatibility in vitro. During the in vitro digestion, formulations with lower sizes and higher content on solid lipid had higher lipolysis rate and consequently higher VD3 bioaccessibility. The rhamnolipids-based NLCs are a good option for the encapsulation of VD3.
Collapse
Affiliation(s)
- Maria A Azevedo
- International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga, 4715-330 Braga, Portugal; Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Miguel A Cerqueira
- International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga, 4715-330 Braga, Portugal.
| | - Catarina Gonçalves
- International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga, 4715-330 Braga, Portugal
| | - Isabel R Amado
- International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga, 4715-330 Braga, Portugal
| | - José A Teixeira
- Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Lorenzo Pastrana
- International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga, 4715-330 Braga, Portugal
| |
Collapse
|
3
|
Kong J, Li M, Chen Y, Li Y, Liu M, Zhang Q, Xuan H, Liu J. Hydrophobic interaction of four bile salts with hemoglobin induces unfolding of protein and evades protein degeneration induced by urea. J Mol Liq 2023. [DOI: 10.1016/j.molliq.2023.121395] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/11/2023]
|
4
|
He F, Zhao X, Yang S, Wen Q, Feng Y, Yu G, Li J. Coexistence of aggregates and flat states of hydrophobically modified sodium alginate at an oil/water interface: A molecular dynamics study. Int J Biol Macromol 2023; 231:123233. [PMID: 36642363 DOI: 10.1016/j.ijbiomac.2023.123233] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2022] [Revised: 12/16/2022] [Accepted: 01/08/2023] [Indexed: 01/14/2023]
Abstract
Hydrophobically modified sodium alginate stabilizes benzene in water emulsions. The stability of the emulsion is related to the interface properties at the mesoscopic scale, but the details of the polymer adsorption, conformation and organization at oil/water interfaces at the microscopic scale remain largely elusive. In this study, hydrophobically modified sodium alginate was used as a representative of amphiphilic polymers for prediction of distribution of HMSA at the oil/water interface by coarse-grained molecular dynamics simulation. The result showed that driven by the interaction energy between the hydrophobic segment and benzene, HMSA will actively accumulate at the oil/water interface. The HMSA molecules parallel to the oil/water interface prevent the hydrophobic segments in the micelles from approaching the oil/water interface, so that the micelles can exist stably by steric hindrance. This study would be helpful to understand the aggregation behavior of amphiphilic polymers at the oil/water interface, these results can have applications in diverse sectors such as drug, food industry, where polymers are used to stabilize emulsions.
Collapse
Affiliation(s)
- Furui He
- Key Laboratory of Advanced Materials of Tropical Island Resources of Ministry of Education and School of Chemical Engineering and Technology, Hainan University, Haikou, Hainan 570228, China
| | - Xinyu Zhao
- Key Laboratory of Advanced Materials of Tropical Island Resources of Ministry of Education and School of Chemical Engineering and Technology, Hainan University, Haikou, Hainan 570228, China
| | - Shujuan Yang
- Key Laboratory of Advanced Materials of Tropical Island Resources of Ministry of Education and School of Chemical Engineering and Technology, Hainan University, Haikou, Hainan 570228, China
| | - Qiyan Wen
- Key Laboratory of Advanced Materials of Tropical Island Resources of Ministry of Education and School of Chemical Engineering and Technology, Hainan University, Haikou, Hainan 570228, China
| | - Yuhong Feng
- Key Laboratory of Advanced Materials of Tropical Island Resources of Ministry of Education and School of Chemical Engineering and Technology, Hainan University, Haikou, Hainan 570228, China
| | - Gaobo Yu
- Key Laboratory of Advanced Materials of Tropical Island Resources of Ministry of Education and School of Chemical Engineering and Technology, Hainan University, Haikou, Hainan 570228, China.
| | - Jiacheng Li
- Key Laboratory of Advanced Materials of Tropical Island Resources of Ministry of Education and School of Chemical Engineering and Technology, Hainan University, Haikou, Hainan 570228, China.
| |
Collapse
|
5
|
Martínez-Senra T, Losada-Barreiro S, Hermida-Ramón JM, Graña AM, Bravo-Díaz C. Molecular Design of Interfaces of Model Food Nanoemulsions: A Combined Experimental and Theoretical Approach. Antioxidants (Basel) 2023; 12:antiox12020484. [PMID: 36830043 PMCID: PMC9951901 DOI: 10.3390/antiox12020484] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Revised: 02/09/2023] [Accepted: 02/12/2023] [Indexed: 02/17/2023] Open
Abstract
The composition and structure of the interfacial region of emulsions frequently determine its functionality and practical applications. In this work, we have integrated theory and experiments to enable a detailed description of the location and orientation of antioxidants in the interfacial region of olive-oil-in-water nanoemulsions (O/W) loaded with the model gallic acid (GA) antioxidant. For the purpose, we determined the distribution of GA in the intact emulsions by employing the well-developed pseudophase kinetic model, as well as their oxidative stability. We also determined, by employing an in silico design, the radial distribution functions of GA to gain insights on its insertion depth and on its orientation in the interfacial region. Both theoretical and experimental methods provide comparable and complementary results, indicating that most GA is located in the interfacial region (~81.2%) with a small fraction in the aqueous (~18.82%). Thus, GA is an effective antioxidant to inhibit lipid oxidation in emulsions not only because of the energy required for its reaction with peroxyl radical is much lower than that between the peroxyl radical and the unsaturated lipid but also because its effective concentration in the interfacial region is much higher than the stoichiometric concentration. The results demonstrate that the hybrid approach of experiments and simulations constitutes a complementary and useful pathway to design new, tailored, functionalized emulsions to minimize lipid oxidation.
Collapse
|
6
|
Interdisciplinary Overview of Lipopeptide and Protein-Containing Biosurfactants. Genes (Basel) 2022; 14:genes14010076. [PMID: 36672817 PMCID: PMC9859011 DOI: 10.3390/genes14010076] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 12/05/2022] [Accepted: 12/20/2022] [Indexed: 12/28/2022] Open
Abstract
Biosurfactants are amphipathic molecules capable of lowering interfacial and superficial tensions. Produced by living organisms, these compounds act the same as chemical surfactants but with a series of improvements, the most notable being biodegradability. Biosurfactants have a wide diversity of categories. Within these, lipopeptides are some of the more abundant and widely known. Protein-containing biosurfactants are much less studied and could be an interesting and valuable alternative. The harsh temperature, pH, and salinity conditions that target organisms can sustain need to be understood for better implementation. Here, we will explore biotechnological applications via lipopeptide and protein-containing biosurfactants. Also, we discuss their natural role and the organisms that produce them, taking a glimpse into the possibilities of research via meta-omics and machine learning.
Collapse
|
7
|
Yu H, Yang S, Chen Z, Xu Z, Quan X, Zhou J. Orientation and Conformation of Hydrophobin at the Oil-Water Interface: Insights from Molecular Dynamics Simulations. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2022; 38:6191-6200. [PMID: 35508911 DOI: 10.1021/acs.langmuir.2c00614] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Hydrophobins, a new class of potential protein emulsifiers, have been extensively employed in the food, pharmaceutical, and chemical industries. However, the knowledge of the underlying molecular mechanism of protein adsorption at the oil-water interface remains elusive. In this study, all-atom molecular dynamics simulations were performed to probe the adsorption orientation and conformation change of class II hydrophobin HFBI at the cyclohexane-water interface. It was proposed that a hydrophobic dipole of the protein could be used to quantitatively predict the orientation of the adsorbed HFBI. Simulation results revealed that HFBI adsorbed at the interface with the patch-up orientation toward the oil phase, regardless of its initial orientations. HFBI's secondary structure was maintained to be intact in the course of simulations despite relatively significant variations in the tertiary structure observed, which could well preserve the bioactivity of HFBI. From the energy analysis, the driving force for interface adsorption was primarily determined by van der Waals interactions between HFBI and cyclohexane. Further analysis indicated that the adsorption orientation and conformation of HFBI at the oil-water interface were typically regulated by the hydrophobic patch and some key residues. This study provides some insights into the orientation, conformation, and adsorption mechanism of proteins at the oil-water interface and theoretical guidelines for the design and development of novel biological emulsifiers involved in the food, pharmaceutical, and chemical industries.
Collapse
Affiliation(s)
- Hai Yu
- School of Chemistry and Chemical Engineering, Guangdong Provincial Key Lab for Green Chemical Product Technology, South China University of Technology, Guangzhou 510640, P. R. China
| | - Shengjiang Yang
- School of Chemistry and Chemical Engineering, Guangdong Provincial Key Lab for Green Chemical Product Technology, South China University of Technology, Guangzhou 510640, P. R. China
| | - Zheng Chen
- School of Chemistry and Chemical Engineering, Guangdong Provincial Key Lab for Green Chemical Product Technology, South China University of Technology, Guangzhou 510640, P. R. China
| | - Zhiyong Xu
- School of Chemistry and Chemical Engineering, Guangdong Provincial Key Lab for Green Chemical Product Technology, South China University of Technology, Guangzhou 510640, P. R. China
| | - Xuebo Quan
- School of Chemistry and Chemical Engineering, Guangdong Provincial Key Lab for Green Chemical Product Technology, South China University of Technology, Guangzhou 510640, P. R. China
| | - Jian Zhou
- School of Chemistry and Chemical Engineering, Guangdong Provincial Key Lab for Green Chemical Product Technology, South China University of Technology, Guangzhou 510640, P. R. China
| |
Collapse
|
8
|
Sałek K, Euston SR, Janek T. Phase Behaviour, Functionality, and Physicochemical Characteristics of Glycolipid Surfactants of Microbial Origin. Front Bioeng Biotechnol 2022; 10:816613. [PMID: 35155390 PMCID: PMC8830654 DOI: 10.3389/fbioe.2022.816613] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2021] [Accepted: 01/10/2022] [Indexed: 01/14/2023] Open
Abstract
Growing demand for biosurfactants as environmentally friendly counterparts of chemically derived surfactants enhances the extensive search for surface-active compounds of biological (microbial) origin. The understanding of the physicochemical properties of biosurfactants such as surface tension reduction, dispersion, emulsifying, foaming or micelle formation is essential for the successful application of biosurfactants in many branches of industry. Glycolipids, which belong to the class of low molecular weight surfactants are currently gaining a lot of interest for industrial applications. For this reason, we focus mainly on this class of biosurfactants with particular emphasis on rhamnolipids and sophorolipids, the most studied of the glycolipids.
Collapse
Affiliation(s)
- Karina Sałek
- Institute for Life and Earth Sciences, School of Energy, Geoscience, Infrastructure and Society, Heriot-Watt University, Edinburgh, United Kingdom
- *Correspondence: Karina Sałek,
| | - Stephen R. Euston
- Institute of Biological Chemistry, Biophysics and Bioengineering, School of Engineering and Physical Sciences, Heriot-Watt University, Edinburgh, United Kingdom
| | - Tomasz Janek
- Department of Biotechnology and Food Microbiology, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| |
Collapse
|
9
|
Bagabaldo PAA, Atienza LM, Castillo-Israel KAT, Estacio MAC, Gaban PJV, Maniwang JRC, Gapasin RP, Estribillo AGM, Cena-Navarro RB. ‘Saba’ banana (Musa acuminata x balbisiana BBB Group) peel pectin supplementation improves biomarkers of obesity and associated blood lipid disorders in obese hypercholesterolemic mice. Curr Res Food Sci 2022; 5:251-260. [PMID: 35146442 PMCID: PMC8801348 DOI: 10.1016/j.crfs.2022.01.016] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2021] [Revised: 01/19/2022] [Accepted: 01/20/2022] [Indexed: 10/27/2022] Open
|
10
|
Self-assembled micelles based on amphiphilic biopolymers for delivery of functional ingredients. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.001] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
|
11
|
Pabois O, Ziolek RM, Lorenz CD, Prévost S, Mahmoudi N, Skoda MWA, Welbourn RJL, Valero M, Harvey RD, Grundy MML, Wilde PJ, Grillo I, Gerelli Y, Dreiss CA. Morphology of bile salts micelles and mixed micelles with lipolysis products, from scattering techniques and atomistic simulations. J Colloid Interface Sci 2020; 587:522-537. [PMID: 33189321 DOI: 10.1016/j.jcis.2020.10.101] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2020] [Revised: 10/23/2020] [Accepted: 10/25/2020] [Indexed: 12/17/2022]
Abstract
HYPOTHESES Bile salts (BS) are biosurfactants released into the small intestine, which play key and contrasting roles in lipid digestion: they adsorb at interfaces and promote the adsorption of digestive enzymes onto fat droplets, while they also remove lipolysis products from that interface, solubilising them into mixed micelles. Small architectural variations on their chemical structure, specifically their bile acid moiety, are hypothesised to underlie these conflicting functionalities, which should be reflected in different aggregation and solubilisation behaviour. EXPERIMENTS The micellisation of two BS, sodium taurocholate (NaTC) and sodium taurodeoxycholate (NaTDC), which differ by one hydroxyl group on the bile acid moiety, was assessed by pyrene fluorescence spectroscopy, and the morphology of aggregates formed in the absence and presence of fatty acids (FA) and monoacylglycerols (MAG) - typical lipolysis products - was resolved by small-angle X-ray/neutron scattering (SAXS, SANS) and molecular dynamics simulations. The solubilisation by BS of triacylglycerol-incorporating liposomes - mimicking ingested lipids - was studied by neutron reflectometry and SANS. FINDINGS Our results demonstrate that BS micelles exhibit an ellipsoidal shape. NaTDC displays a lower critical micellar concentration and forms larger and more spherical aggregates than NaTC. Similar observations were made for BS micelles mixed with FA and MAG. Structural studies with liposomes show that the addition of BS induces their solubilisation into mixed micelles, with NaTDC displaying a higher solubilising capacity.
Collapse
Affiliation(s)
- Olivia Pabois
- Institut Laue-Langevin, Grenoble 38000, France; Institute of Pharmaceutical Science, King's College London, London SE1 9NH, United Kingdom.
| | - Robert M Ziolek
- Department of Physics, King's College London, London WC2R 2LS, United Kingdom.
| | - Christian D Lorenz
- Department of Physics, King's College London, London WC2R 2LS, United Kingdom.
| | | | - Najet Mahmoudi
- ISIS Neutron & Muon Source, STFC Rutherford Appleton Laboratory, Didcot OX11 0QX, United Kingdom.
| | - Maximilian W A Skoda
- ISIS Neutron & Muon Source, STFC Rutherford Appleton Laboratory, Didcot OX11 0QX, United Kingdom.
| | - Rebecca J L Welbourn
- ISIS Neutron & Muon Source, STFC Rutherford Appleton Laboratory, Didcot OX11 0QX, United Kingdom.
| | - Margarita Valero
- Department of Physical Chemistry, University of Salamanca, Salamanca 37007, Spain.
| | - Richard D Harvey
- Department of Pharmaceutical Chemistry, University of Vienna, Vienna A-1090, Austria.
| | | | - Peter J Wilde
- Quadram Institute Bioscience, Norwich Research Park, Norwich NR4 7UQ, United Kingdom.
| | | | - Yuri Gerelli
- Institut Laue-Langevin, Grenoble 38000, France; Department of Life and Environmental Sciences, Polytechnic University of Marche, Ancona 60131, Italy.
| | - Cécile A Dreiss
- Institute of Pharmaceutical Science, King's College London, London SE1 9NH, United Kingdom.
| |
Collapse
|
12
|
Grijalva-Bustamante G, Quevedo-Robles R, del Castillo-Castro T, Castillo-Ortega M, Encinas J, Rodríguez-Félix D, Lara-Ceniceros T, Fernández-Quiroz D, Lizardi-Mendoza J, Armenta-Villegas L. A novel bile salt-assisted synthesis of colloidal polypyrrole nanoparticles. Colloids Surf A Physicochem Eng Asp 2020. [DOI: 10.1016/j.colsurfa.2020.124961] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
|
13
|
Ghabri R, Kassab G, Mohamed AB. Effect of Micelle Size on the Dielectric Relaxation and Dynamic Behavior of Reverse Micelles Using the Open-Ended Coaxial Line Technique. J MACROMOL SCI B 2020. [DOI: 10.1080/00222348.2020.1755788] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Rim Ghabri
- Université de Tunis, Ecole Nationale Supérieure d’Ingénieurs de Tunis, Tunisie
- Université de Carthage, Ecole Nationale des Sciences et Technologies Avancées, Laboratoire de Réseaux Intelligents et Nanotechnologie (LaRINa), Borj Cédria, Tunisie
| | - Ghazi Kassab
- Université de Tunis, Ecole Nationale Supérieure d’Ingénieurs de Tunis, Tunisie
- Université de Carthage, Ecole Nationale des Sciences et Technologies Avancées, Laboratoire de Réseaux Intelligents et Nanotechnologie (LaRINa), Borj Cédria, Tunisie
| | - Abdelatif Belhadj Mohamed
- Université de Carthage, Ecole Nationale des Sciences et Technologies Avancées, Laboratoire de Réseaux Intelligents et Nanotechnologie (LaRINa), Borj Cédria, Tunisie
| |
Collapse
|
14
|
Metilli L, Francis M, Povey M, Lazidis A, Marty-Terrade S, Ray J, Simone E. Latest advances in imaging techniques for characterizing soft, multiphasic food materials. Adv Colloid Interface Sci 2020; 279:102154. [PMID: 32330733 DOI: 10.1016/j.cis.2020.102154] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2019] [Revised: 02/28/2020] [Accepted: 04/03/2020] [Indexed: 01/29/2023]
Abstract
Over the last two decades, the development and production of innovative, customer-tailored food products with enhanced health benefits have seen major advances. However, the manufacture of edible materials with tuned physical and organoleptic properties requires a good knowledge of food microstructure and its relationship to the macroscopic properties of the final food product. Food products are complex materials, often consisting of multiple phases. Furthermore, each phase usually contains a variety of biological macromolecules, such as carbohydrates, proteins and lipids, as well as water droplets and gas bubbles. Micronutrients, such as vitamins and minerals, might also play an important role in determining and engineering food microstructure. Considering this complexity, highly advanced physio-chemical techniques are required for characterizing the microstructure of food systems prior to, during and after processing. Fast, in situ techniques are also essential for industrial applications. Due to the wide variety of instruments and methods, the scope of this paper is focused only on the latest advances of selected food characterization techniques, with emphasis on soft, multi-phasic food materials.
Collapse
|
15
|
Cardona Jaramillo JEC, Achenie LEK, Álvarez OA, Carrillo Bautista MP, González Barrios AF. The multiscale approach t o the design of bio-based emulsions. Curr Opin Chem Eng 2020. [DOI: 10.1016/j.coche.2019.11.008] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
16
|
Jahan R, Bodratti AM, Tsianou M, Alexandridis P. Biosurfactants, natural alternatives to synthetic surfactants: Physicochemical properties and applications. Adv Colloid Interface Sci 2020; 275:102061. [PMID: 31767119 DOI: 10.1016/j.cis.2019.102061] [Citation(s) in RCA: 145] [Impact Index Per Article: 36.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2019] [Revised: 10/31/2019] [Accepted: 11/03/2019] [Indexed: 12/29/2022]
Abstract
Biosurfactants comprise a wide array of amphiphilic molecules synthesized by plants, animals, and microbes. The synthesis route dictates their molecular characteristics, leading to broad structural diversity and ensuing functional properties. We focus here on low molecular weight (LMW) and high molecular weight (HMW) biosurfactants of microbial origin. These are environmentally safe and biodegradable, making them attractive candidates for applications spanning cosmetics to oil recovery. Biosurfactants spontaneously adsorb at various interfaces and self-assemble in aqueous solution, resulting in useful physicochemical properties such as decreased surface and interfacial tension, low critical micellization concentrations (CMCs), and ability to solubilize hydrophobic compounds. This review highlights the relationships between biosurfactant molecular composition, structure, and their interfacial behavior. It also describes how environmental factors such as temperature, pH, and ionic strength can impact physicochemical properties and self-assembly behavior of biosurfactant-containing solutions and dispersions. Comparison between biosurfactants and their synthetic counterparts are drawn to illustrate differences in their structure-property relationships and potential benefits. Knowledge of biosurfactant properties organized along these lines is useful for those seeking to formulate so-called green or natural products with novel and useful properties.
Collapse
|
17
|
Macierzanka A, Torcello-Gómez A, Jungnickel C, Maldonado-Valderrama J. Bile salts in digestion and transport of lipids. Adv Colloid Interface Sci 2019; 274:102045. [PMID: 31689682 DOI: 10.1016/j.cis.2019.102045] [Citation(s) in RCA: 87] [Impact Index Per Article: 17.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2019] [Accepted: 10/05/2019] [Indexed: 12/11/2022]
Abstract
Because of their unusual chemical structure, bile salts (BS) play a fundamental role in intestinal lipid digestion and transport. BS have a planar arrangement of hydrophobic and hydrophilic moieties, which enables the BS molecules to form peculiar self-assembled structures in aqueous solutions. This molecular arrangement also has an influence on specific interactions of BS with lipid molecules and other compounds of ingested food and digestive media. Those comprise the complex scenario in which lipolysis occurs. In this review, we discuss the BS synthesis, composition, bulk interactions and mode of action during lipid digestion and transport. We look specifically into surfactant-related functions of BS that affect lipolysis, such as interactions with dietary fibre and emulsifiers, the interfacial activity in facilitating lipase and colipase anchoring to the lipid substrate interface, and finally the role of BS in the intestinal transport of lipids. Unravelling the roles of BS in the processing of lipids in the gastrointestinal tract requires a detailed analysis of their interactions with different compounds. We provide an update on the most recent findings concerning two areas of BS involvement: lipolysis and intestinal transport. We first explore the interactions of BS with various dietary fibres and food emulsifiers in bulk and at interfaces, as these appear to be key aspects for understanding interactions with digestive media. Next, we explore the interactions of BS with components of the intestinal digestion environment, and the role of BS in displacing material from the oil-water interface and facilitating adsorption of lipase. We look into the process of desorption, solubilisation of lipolysis, products and formation of mixed micelles. Finally, the BS-driven interactions of colloidal particles with the small intestinal mucus layer are considered, providing new findings for the overall assessment of the role of BS in lipid digestion and intestinal transport. This review offers a unique compilation of well-established and most recent studies dealing with the interactions of BS with food emulsifiers, nanoparticles and dietary fibre, as well as with the luminal compounds of the gut, such as lipase-colipase, triglycerides and intestinal mucus. The combined analysis of these complex interactions may provide crucial information on the pattern and extent of lipid digestion. Such knowledge is important for controlling the uptake of dietary lipids or lipophilic pharmaceuticals in the gastrointestinal tract through the engineering of novel food structures or colloidal drug-delivery systems.
Collapse
|
18
|
Interaction of a bile salt (sodium taurocholate) with cationic (ε-polylysine) and anionic (pectin) biopolymers under simulated gastrointestinal conditions. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.08.029] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
|