The Role of Gastric Lipase and Pepsin in Lipid Digestion of a Powder Infant Formula Using a Simulated Neonatal Gastric System

IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Biophysics Pub Date : 2024-02-08 DOI:10.1007/s11483-023-09825-3

Le Deng, Matt Golding, Roger Lentle, Alastair MacGibbon, Lara Matia-Merino

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Abstract

This study has sought to determine the impact of interfacial dynamics on the in vitro lipid digestion of a commercial infant formula; in particular, the specific role of interfacial proteolysis on the subsequent rates of reaction of droplet lipolysis. A powder infant formula was used as the as a protein-stabilised emulsion substrate during simulated infant gastric digestion at different pH level 3.5, 4.5 and 5.5. The digestate was treated with a fungal lipase and porcine pepsin (used to analogue human gastric lipase and pepsin) respectively and in a combined action. The study found that for fungal lipase treated digestate, the rate and extent of lipolysis were observed to be maxim at pH 5.5, in accordance with the optimal pH activity of the lipase. Findings also indicated that the proteinaceous interface did not appear to act as a barrier to lipolysis, since treatment with lipase and pepsin did not result in any significant increase in extent of lipolysis. However, it was observed that surface proteolysis did lead to alteration of the structural fate of the enzyme during digestion when compared to when the emulsion was digested solely by lipase. Findings suggest that lipolysis under these conditions may be independent of the structural dynamics of the emulsion during digestion, as observed within the context of this study design.

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利用模拟新生儿胃系统研究胃脂肪酶和胃蛋白酶在消化婴儿配方粉脂质中的作用

本研究试图确定界面动力学对商用婴儿配方奶粉体外脂质消化的影响，特别是界面蛋白水解对液滴脂解反应速率的具体作用。在不同 pH 值为 3.5、4.5 和 5.5 的模拟婴儿胃消化过程中，使用婴儿配方粉作为蛋白质稳定乳液底物。消化液分别用真菌脂肪酶和猪胃蛋白酶（用于模拟人胃脂肪酶和胃蛋白酶）处理，并进行联合作用。研究发现，经真菌脂肪酶处理的沼渣在 pH 值为 5.5 时脂肪分解的速度和程度最大，符合脂肪酶的最佳 pH 值活性。研究结果还表明，蛋白质界面似乎并没有成为脂肪分解的障碍，因为用脂肪酶和胃蛋白酶处理后，脂肪分解的程度并没有显著增加。不过，与仅用脂肪酶消化乳液相比，表面蛋白水解确实会导致酶在消化过程中的结构命运发生改变。研究结果表明，在这些条件下，脂肪分解可能与消化过程中乳液的结构动态无关，正如本研究设计中所观察到的那样。

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.