Impact of chitosan on lipid digestion under simulated gastro-intestinal conditions

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-09-16 DOI:10.1016/j.fochx.2025.103014

Jinliang Zhang , Rui Zhang , Pengjie Wang , PengCheng Wen , Weibing Zhang , Siyuan Liu , Fazheng Ren

{"title":"Impact of chitosan on lipid digestion under simulated gastro-intestinal conditions","authors":"Jinliang Zhang , Rui Zhang , Pengjie Wang , PengCheng Wen , Weibing Zhang , Siyuan Liu , Fazheng Ren","doi":"10.1016/j.fochx.2025.103014","DOIUrl":null,"url":null,"abstract":"<div><div>Previous studies demonstrated chitosan's ability to inhibit free fatty acid (FFA) release in emulsions, yet its structural impacts (molecular weight, MW; deacetylation degree, DD) on lipid digestion remained unclear. This study systematically evaluated chitosan variants (MW: 3.2–670 kDa; DD: 71.2–92.5 %) under simulated gastrointestinal conditions. The results revealed that all chitosan formulations suppressed corn oil digestion to varying degrees. Notably, high molecular weight chitosan (670 kDa) with elevated DD (90 %) exhibited the strongest inhibitory activity, reducing the FFA release rate by approximately 77 %. Mechanistically, this resulted from severe emulsion flocculation limiting enzyme access, coupled with enhanced bile salt adsorption (30 % binding) and lipolysis suppression (57 % inhibition). These findings highlight MW/DD as critical determinants of chitosan's lipid-modulating efficacy, offering a strategic basis for designing functional foods targeting controlled nutrient delivery or reduced caloric uptake.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"Article 103014"},"PeriodicalIF":8.2000,"publicationDate":"2025-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry: X","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2590157525008612","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

Previous studies demonstrated chitosan's ability to inhibit free fatty acid (FFA) release in emulsions, yet its structural impacts (molecular weight, MW; deacetylation degree, DD) on lipid digestion remained unclear. This study systematically evaluated chitosan variants (MW: 3.2–670 kDa; DD: 71.2–92.5 %) under simulated gastrointestinal conditions. The results revealed that all chitosan formulations suppressed corn oil digestion to varying degrees. Notably, high molecular weight chitosan (670 kDa) with elevated DD (90 %) exhibited the strongest inhibitory activity, reducing the FFA release rate by approximately 77 %. Mechanistically, this resulted from severe emulsion flocculation limiting enzyme access, coupled with enhanced bile salt adsorption (30 % binding) and lipolysis suppression (57 % inhibition). These findings highlight MW/DD as critical determinants of chitosan's lipid-modulating efficacy, offering a strategic basis for designing functional foods targeting controlled nutrient delivery or reduced caloric uptake.

Abstract Image

查看原文本刊更多论文

壳聚糖对模拟胃肠条件下脂质消化的影响

先前的研究表明壳聚糖能够抑制乳剂中游离脂肪酸（FFA）的释放，但其结构影响（分子量，MW；去乙酰化程度，DD）对脂质消化的影响尚不清楚。本研究系统评估了壳聚糖在模拟胃肠道条件下的变异（MW: 3.2-670 kDa; DD: 71.2 - 92.5%）。结果表明，壳聚糖各剂型对玉米油消化均有不同程度的抑制作用。值得注意的是，高分子量壳聚糖（670 kDa， DD升高90%）表现出最强的抑制活性，使FFA释放率降低了约77%。从机制上讲，这是由于严重的乳液絮凝限制了酶的进入，加上增强的胆盐吸附（30%的结合）和脂肪分解抑制（57%的抑制）。这些发现强调了分子量/DD是壳聚糖脂质调节功效的关键决定因素，为设计以控制营养输送或减少热量摄取为目标的功能食品提供了战略基础。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.