β-lactoglobulin peptides originating during in vitro digestion improve the bioaccesibility of healthy oils emulsions by forming mixed bile salts micelles with enhanced capacity to solubilize lipolysis products

IF 4.6 Q1 CHEMISTRY, APPLIED
Julieta N. Naso , Fernando A. Bellesi , Ana M.R. Pilosof
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引用次数: 2

Abstract

The study of lipid digestion has increased in recent years in order to elucidate how lipolysis can be controlled as this knowledge can aid to design healthier emulsified foods. Most of the works have attributed the decrease of the extent and rate of lipolysis of protein stabilized emulsions to droplet coalescence during the gastric phase causing a decrease of the interfacial area available for the reaction. Despite the crucial role of BS in lipids digestion, only few works have attributed a decrease of lipolysis to BS-emulsifiers interactions occurring both, at the interface, or in the bulk phase. The present work focuses in understanding the way in which a model milk protein as β-lactoglobulin (βlg), used as emulsifier, interacts with BS micelles under in vitro gastroduodenal conditions, modifying their capacity to solubilize the products of lipolysis and verify if this phenomenon is reflected in the kinetics of lipolysis of olive or chia oil in water emulsions.

This work shows that the presence of βlg promotes the bioaccessibility of healthy oils such as olive oil or chia oil, which are sources of bioactive fatty acids. The mechanism involved is mediated by the interaction of the BS micelles with the peptides originated from the gastroduodenal proteolysis of the protein. As a result of this interaction, mixed micelles with a much higher capacity to solubilize the lipolysis products are formed. Therefore the lipolysis can proceed at the highest rate for a longer time.

Abstract Image

体外消化过程中产生的β-乳球蛋白肽通过形成混合胆汁盐胶束,提高了脂解产物的溶解能力,从而提高了健康油乳的生物可及性
近年来,为了阐明如何控制脂质分解,对脂质消化的研究有所增加,因为这些知识有助于设计更健康的乳化食品。大多数研究将蛋白质稳定乳剂的脂解程度和速率的降低归因于胃期的液滴聚结,导致可用于反应的界面面积减少。尽管BS在脂质消化中起着至关重要的作用,但很少有研究将脂肪分解的减少归因于BS-乳化剂在界面或体相中同时发生的相互作用。本研究的重点是了解作为乳化剂的乳蛋白β-乳球蛋白(βlg)在体外胃十二指肠条件下与BS胶束相互作用的方式,从而改变其溶解脂解产物的能力,并验证这种现象是否反映在水乳液中橄榄或奇亚油的脂解动力学中。这项工作表明,βlg的存在促进了橄榄油或奇亚油等健康油的生物可及性,这些油是生物活性脂肪酸的来源。所涉及的机制是由BS胶束与源自胃十二指肠蛋白质水解的肽的相互作用介导的。由于这种相互作用,形成了具有更高溶解脂解产物能力的混合胶束。因此,脂肪分解可以在较长时间内以最高速率进行。
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来源期刊
CiteScore
4.50
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