Bulk and interfacial interactions between hydroxypropyl-cellulose and bile salts: Impact on the digestion of emulsified lipids

Dry beans (Phaseolus vulgaris L.) modulate the kinetics of lipid digestion in vitro: Impact of the bean matrix and processing

The lipid-lowering effect of dry beans and their impact on lipid and cholesterol metabolism have been established. This study investigates the underlying mechanisms of this effect and explore how the structural integrity of processed beans influences their ability to modulate lipolysis using the INFOGEST static in vitro digestion model. Dietary fiber (DF) fractions were found to decrease lipolysis by increasing the digesta viscosity, leading to depletion-flocculation and/or coalescence of lipid droplets. Bean flours exhibited a more pronounced reduction in lipolysis compared to DF. Furthermore, different levels of bean structural integrity showed varying effects on modulating lipolysis, with medium-sized bean particles demonstrating a stronger reduction. Hydrothermal treatment compromised the ability of beans to modulate lipid digestion, while hydrostatic-pressure treatment (600 MPa/5min) enhanced the effect. These findings highlight that the lipid-lowering effect of beans is not solely attributed to DF but also to the overall bean matrix, which can be manipulated through processing techniques.

Assessing the nutritional quality of lipid components in commercial meal replacement shakes using an in vitro digestion model

This study aimed to investigate the nutritional value of five commercial meal-replacement shakes, and mainly focused on the lipid digestion fates and fat-soluble vitamin bioavailability. Four out of five samples exhibited a low lipolysis level (37.33-61.42%), aligning with the intended objectives of these products. Although the remaining sample rich in diacylglycerol (DAG) had a higher lipolysis level (80.83%), the inherent low-calorie nature of DAG might compensate for this drawback. The release level of individual fatty acid was largely determined by the glycerolipid composition. Moreover, the strong positive correlation between lipid hydrolyzed products amounts and the fat-soluble vitamin bioavailability was observed. Surprisingly, one out of five samples can provide enough vitamin A and vitamin E for consumers as a total replacement of one or two regular meals. Consequently, the meal-replacement shakes hold the potential to emerge as healthy products for this fast-paced era if the composition and structure were carefully designed and calculated.

Interactions in Aqueous Mixtures of Cationic Hydroxyethyl Cellulose and Different Anionic Bile Salts

It is known that the reduction of blood cholesterol can be accomplished through foods containing a large number of dietary fibers; this process is partially related to the binding of bile salt to fibers. To gain new insights into the interactions between dietary fibers and bile salts, this study investigates the interactions between cationic hydroxyethyl cellulose (catHEC) and sodium deoxycholate (NaDC) or sodium cholate (NaC), which have a similar structure. Turbidity measurements reveal strong interactions between catHEC and NaDC, and under some conditions, macroscopic phase separation occurs. In contrast, the interactions with NaC are weak. At a catHEC concentration of 2 wt %, incipient phase separation is approached at concentrations of NaC and NaDC of 32.5 and 19.3 mM, respectively. The rheological results show strong interactions and a prominent viscosification effect for the catHEC/NaDC system but only moderate interactions for the catHEC/NaC system. Both cryogenic transmission electron microscopy and small-angle X-ray scattering results display fundamental structural differences between the two systems, which may explain the stronger interactions in the presence of NaDC. The surmise is that the extended structures formed in the presence of NaDC can easily form connections and entanglements in the network.

Conversion of bile salts from inferior emulsifier to efficient smart emulsifier assisted by negatively charged nanoparticles at low concentrations

Bile salts (BS), one of the biological amphiphiles, are usually used as solubilizing/emulsifying agents of lipids or drugs. However, BS such as sodium deoxycholate (NaDC) can't stabilize an oil-in-water (O/W) emulsion alone due to its unusual molecular structure. In this paper we report that these emulsifiers with poor emulsifying ability can be transformed to highly efficient emulsifiers by combining with negatively charged particles (silica or montmorillonite). Both together can synergistically co-stabilize oil-in-water emulsions at extremely low concentrations (minimum 0.01 mM NaDC plus 0.003 wt% particles). Moreover, the emulsions can be reversibly switched between stable and unstable triggered by CO₂/N₂ at room temperature. This strategy is universal for emulsions containing different oils (alkanes, aromatic hydrocarbons and triglycerides) and for different BS and offers a generic model for a variety of BS of different molecular structure, which will extend their applications in more technical fields such as emulsion polymerization, biphasic catalysis and emulsion extraction.

Bile salts can be converted to efficient emulsifiers assisted by a trace amount of similarly charged nanoparticles and the emulsions formed are CO₂/N₂ switchable at room temperature.