Effects of inhomogeneity on triglyceride digestion of emulsions using an in vitro digestion model (Tiny TIM)

The intake of dietary lipids is known to affect the composition of phospholipids in gastrointestinal cells, thereby influencing passive lipid absorption. However, dietary lipids rich in polyunsaturated fatty acids, such as vegetable oils, are prone to oxidation. Studies investigating the phospholipid-regulating effect of oxidized lipids are lacking. We aimed at identifying the effects of oxidized lipids from moderately (18.8 ± 0.39 meq O2/kg oil) and highly (28.2 ± 0.39 meq O2/kg oil) oxidized and in vitro digested cold-pressed grape seed oils on phospholipids in human gastric tumor cells (HGT-1). The oils were analyzed for their antioxidant constituents as well as their oxidized triacylglycerol profile by LC-MS/MS before and after a simulated digestion. The HGT-1 cells were treated with polar oil fractions containing epoxidized and hydroperoxidized triacylglycerols for up to six hours. Oxidized triacylglycerols from grape seed oil were shown to decrease during the in vitro digestion up to 40% in moderately and highly oxidized oil. The incubation of HGT-1 cells with oxidized lipids from non-digested oils induced the formation of cellular phospholipids consisting of unsaturated fatty acids, such as phosphocholines PC (18:1/22:6), PC (18:2/0:0), phosphoserine PS (42:8) and phosphoinositol PI (20:4/0:0), by about 40%–60%, whereas the incubation with the in vitro digested oils did not affect the phospholipid metabolism. Hence, the gastric conditions inhibited the phospholipid-regulating effect of oxidized triacylglycerols (oxTAGs), with potential implications in lipid absorption.

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Uptake and compartmental distribution of fatty acid by rat small intestine in vivo

American Journal of Physiology-Legacy Content ◽

10.1152/ajplegacy.1975.228.5.1409 ◽

1975 ◽

Vol 228 (5) ◽

pp. 1409-1414

Author(s):

S Mishkin ◽

M Yalovsky ◽

JI Kessler

Keyword(s):

Fatty Acids ◽

Small Intestine ◽

Fatty Acid ◽

Entire Length ◽

Rat Small Intestine ◽

Pass Through

The uptake and esterification of micellar [3-H]oleate and [14-C] palmitate were uniform along the entire length of the small intestine in vivo. Fatty acids (FA) radioactivity taken up by the small intestine could be described in terms of four functionally distinct compartments analogous to those described in vitro. The KRP-extractable compartment (KEC) and albumin-extractable compartment (AEC) contained reversibly adherent unesterified FA radioactivity, while the tissue free and esterified FA compartments contained irreversibly bound radioactivity. Wheras 27% and 63% of FA uptake were reversibly bound in the KEC and AEC by the most proximal and most distal regions of the small intestine in vitro (15), less than 10% was contained in these compartments in vivo, independent of location. Linear inverse relationships were found betweeen tissue FA esterification and proportion of FA radioactivity present in the KEC,AEC, and the tissue free FA compartment in vivo. These observations allow for the possibility that FA molecules pass through these compartments prior to esterification.

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In vitro digestion of folate in yolk and granule fraction as tested in a dynamic, computer-controlled model of stomach and small intestine

LWT ◽

10.1016/j.lwt.2021.112494 ◽

2021 ◽

pp. 112494

Author(s):

Nassim Naderi ◽

Patricia Savard ◽

Alain Doyen ◽

Yves Pouliot ◽

James D. House

Keyword(s):

Small Intestine ◽

In Vitro Digestion ◽

Granule Fraction ◽

Computer Controlled

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Effect of fasting on esterification of fatty acids by the small intestine in vitro

American Journal of Physiology-Legacy Content ◽

10.1152/ajplegacy.1964.207.6.1207 ◽

1964 ◽

Vol 207 (6) ◽

pp. 1207-1210 ◽

Cited By ~ 7

Author(s):

Alvin M. Gelb ◽

Morton I. Davidson ◽

Jacques I. Kessler

Keyword(s):

Fatty Acids ◽

Small Intestine ◽

Glucose Metabolism ◽

Myristic Acid ◽

Intragastric Administration ◽

Inert Substance ◽

Intestinal Segments ◽

Significant Change

Fasting for periods up to and including 12–13 hr produced no significant change in esterification of myristic acid-1-C14 by the small intestine of hamsters in vitro. However, fasting for 18–19 hr, 22–24 hr, and 46–48 hr produced a significant decrease. This was partially reversed by feeding 1 hr prior to sacrifice, but was not altered by the ingestion of an inert substance. Esterification in fasted animals was significantly increased by glucose, parenterally prior to sacrifice, and when added in vitro. Intragastric administration of glycerol also increased esterification in fasted animals, although in vitro addition had no effect. An intermediate of glucose metabolism, dl-α-glycerophosphate, did not influence esterification. After a 46- to 48-hr fast no change in per cent protein in intestinal segments was noted.

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In Vitro and In Vivo Digestibility of Soybean, Fish, and Microalgal Oils, and Their Influences on Fatty Acid Distribution in Tissue Lipid of Mice

Molecules ◽

10.3390/molecules25225357 ◽

2020 ◽

Vol 25 (22) ◽

pp. 5357

Author(s):

Bo-Ram Na ◽

Jeung-Hee Lee

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Fatty Acid Distribution ◽

Docosapentaenoic Acid ◽

In Vitro Digestion ◽

Fish Oils ◽

Microalgal Oil ◽

Mouse Tissues

The digestion rates of microalgal (docosahexaenoic acid, DHA, 56.8%; palmitic acid, 22.4%), fish (DHA, 10.8%; eicosapentaenoic acid, EPA, 16.2%), and soybean oils (oleic, 21.7%; linoleic acid, 54.6%) were compared by coupling the in vitro multi-step and in vivo apparent digestion models using mice. The in vitro digestion rate estimated based on the released free fatty acids content was remarkably higher in soybean and fish oils than in microalgal oil in 30 min; however, microalgal and fish oils had similar digestion rates at longer digestion. The in vivo digestibility of microalgal oil (91.49%) was lower than those of soybean (96.50%) and fish oils (96.99%). Among the constituent fatty acids of the diet oils, docosapentaenoic acid (DPA) exhibited the highest digestibility, followed by EPA, DHA, palmitoleic, oleic, palmitic, and stearic acid, demonstrating increased digestibility with reduced chain length and increased unsaturation degree of fatty acid. The diet oils affected the deposition of fatty acids in mouse tissues, and DHA concentrations were high in epididymal fat, liver, and brain of mice fed microalgal oil. In the present study, microalgal oil showed lower in vitro and in vivo digestibility, despite adequate DHA incorporation into major mouse organs, such as the brain and liver.

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Effect of hypophysectomy, thyroidectomy, adrenalectomy and alloxan diabetes on incorporation of fatty acids into esters by the small intestine in vitro

Metabolism ◽

10.1016/s0026-0495(66)80006-9 ◽

1966 ◽

Vol 15 (8) ◽

pp. 707-713 ◽

Cited By ~ 6

Author(s):

Alvin M. Gelb

Keyword(s):

Fatty Acids ◽

Small Intestine ◽

Alloxan Diabetes

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Focusing on fatty acid profile in milk from different species after in vitro digestion

Journal of Dairy Research ◽

10.1017/s0022029918000274 ◽

2018 ◽

Vol 85 (2) ◽

pp. 257-262 ◽

Cited By ~ 5

Author(s):

Antonella Santillo ◽

Lucia Figliola ◽

Maria G Ciliberti ◽

Mariangela Caroprese ◽

Rosaria Marino ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Human Milk ◽

Fatty Acid Profile ◽

In Vitro Digestion ◽

Milk Formula ◽

Formula Milk ◽

Caprine Milk ◽

Chain Fatty Acids

We report the fatty acid profile of raw milk and of the corresponding digested milk from different sources (human milk, formula milk and donkey, bovine, ovine and caprine milk) to gain information on the nutritional quality of different milk sources in infant nutrition.Short chain fatty acids (SC-FA) were higher in bovine and caprine milk, intermediate in ovine and donkey and lower in human and formula milk. Medium chain fatty acids (MC-FA) showed the highest values for bovine and caprine milk and the lowest for donkey and formula milk, whereas long chain fatty acids (LC-FA) were the highest in donkey and formula milk and intermediate in human milk.The percentage distribution of fatty acids liberated after in vitro digestion did not reflect the patterns found in the corresponding milk sources. In particular, MC free fatty acids (MC-FFA) showed the highest and the lowest values in donkey and in formula milk, LC-FFA showed the highest value in human milk. The total FFA was highest in human milk, lowest in formula milk and intermediate in donkey, bovine, ovine, and caprine milk.

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Effect of In Vitro Digestion on Water-in-Oil-in-Water Emulsions Containing Anthocyanins from Grape Skin Powder

Molecules ◽

10.3390/molecules23112808 ◽

2018 ◽

Vol 23 (11) ◽

pp. 2808 ◽

Cited By ~ 3

Author(s):

Weili Xu ◽

Yang Yang ◽

Sophia Xue ◽

John Shi ◽

Loong-Tak Lim ◽

...

Keyword(s):

Small Intestine ◽

Encapsulation Efficiency ◽

In Vitro Digestion ◽

Gastric Digestion ◽

Grape Skin ◽

Double Emulsions ◽

Oil In Water ◽

Intestinal Digestion ◽

Droplet Sizes

The effects of in vitro batch digestion on water-in-oil-in-water (W/O/W) double emulsions encapsulated with anthocyanins (ACNs) from grape skin were investigated. The double emulsions exhibited the monomodal distribution (d = 686 ± 25 nm) showing relatively high encapsulation efficiency (87.74 ± 3.12%). After in vitro mouth digestion, the droplet size (d = 771 ± 26 nm) was significantly increased (p < 0.05). The double W1/O/W2 emulsions became a single W1/O emulsion due to proteolysis, which were coalesced together to form big particles with significant increases (p < 0.01) of average droplet sizes (d > 5 µm) after gastric digestion. During intestinal digestion, W1/O droplets were broken to give empty oil droplets and released ACNs in inner water phase, and the average droplet sizes (d < 260 nm) decreased significantly (p < 0.05). Our results indicated that ACNs were effectively protected by W/O/W double emulsions against in vitro mouth digestion and gastric, and were delivered in the simulated small intestine phase.

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Regiospecific Positioning of Palmitic Acid in Triacylglycerol Structure of Enzymatically Modified Lipids Affects Physicochemical and In Vitro Digestion Properties

Molecules ◽

10.3390/molecules26134015 ◽

2021 ◽

Vol 26 (13) ◽

pp. 4015

Author(s):

Hyeon-Jun Chang ◽

Jeung-Hee Lee

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Palmitic Acid ◽

In Vitro Digestion ◽

Lower Content ◽

Melting Points ◽

Fat Crystals ◽

Triacylglycerol Structure ◽

Acetone Fractionation

Tripalmitin-(PPP, 81.2%), 1,3-dipalmitoyl-2-oleoylglycerol-(POP, 64.4%), 1,2-dipalmitoyl-3-oleoylglycerol-(PPO, 86.5%), and 1,3-dioleoyl-2-palmitoylglycerol-(OPO, 50.2%)-rich lipids with different regiospecific positions of palmitic acid (P) were synthesized via acetone fractionation and lipase-catalyzed acidolysis, and their physicochemical and hydrolytic characteristics were compared. Triacylglycerols (TAGs) with higher content of P, wherein P was at the sn-1 (or 3) position, had higher melting points, crystallization temperatures, and packing densities of fat crystals compared to those with a lower content of P, and with P at the sn-2 position. The in vitro digestion degree calculated as released fatty acid (FA) (%) at 30, 60, and 120 min was in the following order: OPO-rich > PPO-rich > POP-rich lipids. At 120 min, in vitro digestion of the OPO-rich lipid released 92.6% of fatty acids, resulting in the highest digestibility, while 89.7% and 87.2% of fatty acids were released from the OPO-rich and PPO-rich lipids, respectively. Over the digestion period, the TAG and monoacylglycerol (MAG) contents decreased, while the diacylglycerol (DAG) content initially increased and then decreased, and the 1,2-DAG content exceeded the 1,3-DAG content. Therefore, the content and stereospecific position of P attached to a specific TAG affected the physicochemical and in vitro digestion characteristics of the lipids.

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An Analysis of Oxidative Changes and the Fatty Acid Profile in Stored Poultry Sausages with Liquid and Microencapsulated Fish Oil Additives

Molecules ◽

10.3390/molecules26144293 ◽

2021 ◽

Vol 26 (14) ◽

pp. 4293

Author(s):

Krzysztof Kawecki ◽

Jerzy Stangierski ◽

Piotr Konieczny

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Fish Oil ◽

Fatty Acid Profile ◽

In Vitro Digestion ◽

Negative Influence ◽

Omega 3 ◽

Epa And Dha ◽

Microencapsulated Fish Oil

This study deals with the fatty acid profile and oxidative changes (TBARS) in vacuum-packed (VP) or modified-atmosphere-packed (MAP) finely-comminuted poultry sausages with liquid fish oil and microencapsulated fish oil (MC) additives. An analysis of omega-3 fatty acids (EPA and DHA) showed that their content in the samples with the fish oil additive decreased from the initial value of 0.22 g∙100 g−1 of the product to 0.18 g∙100 g−1 (MAP) and 0.17 g∙100 g−1 (VP), respectively. After in vitro digestion, the total EPA and DHA content in the sample with microencapsulated oil amounted to 0.17 g∙100 g−1 of the product. The TBARS values showed the VP samples with both forms of the fish oil additive had the lowest values on the first day of storage. Storage of the samples for 21 days caused a slight increase in the degree of lipid oxidation. The research indicated that the forms of the oil additive did not have a negative influence on the sensory features or the physicochemical properties of the sausages. The EPA and DHA levels in samples with liquid fish oil and those with oil microcapsules were sufficient for the sausage producer to declare high content of these fatty acids in accordance with the current EC regulation.

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