Assessment of Fatty Acid-Specific Lipolysis by In Vitro Digestion and GC-FID

The nutritional relevance of food compositional data could be improved by taking the bioaccessibility of these constituents into account. A lack of routine methods to assess the bioaccessibility of fatty acids (FAs) in food is one of the limiting factors of doing so. An analytical protocol is proposed for routine assessment of the extent of lipolysis via in vitro digestion simulation methods in food products. The established method provides specific information on each FA individually. Steps of the protocol including the Bligh and Dyer chloroform/methanol/water extraction of esterified and free FAs from in vitro digesta, methyl ester derivatization, and GC-FID analysis were specifically tailored to help routine work and were harmonized with the Infogest in vitro digestion simulation protocol (both v1.0 and v2.0). The method was applied to assess the degree of FA-specific lipolysis in a baked fish (carp) meal and the results showed that the FA composition of the original food significantly differed from that of the distribution of FFAs in the digesta. The use of gastric lipase (in Infogest v2.0 protocol) increased total FA release by 9.5% and its specific impact on palmitic acid was the most prominent.

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Gastric lipase can significantly increase lipolysis and carotenoid bioaccessibility from plant food matrices in the harmonized INFOGEST static in vitro digestion model

Food & Function ◽

10.1039/d1fo00786f ◽

2021 ◽

Author(s):

Mohammed Iddir ◽

Juan Felipe Porras Yaruro ◽

Y. Larondelle ◽

Torsten Bohn

Keyword(s):

Health Benefits ◽

In Vitro Digestion ◽

Plant Food ◽

Gastrointestinal Digestion ◽

Lipophilic Compounds ◽

Gastric Lipase ◽

Food Matrices

Gastrointestinal digestion of carotenoids has received much attention, as these lipophilic compounds have been related to several health benefits. Most commonly, static digestion models such as the consensus INFOGEST model...

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Addition of either gastric lipase or cholesterol esterase to improve both β-cryptoxanthin ester hydrolysis and micellarization during in vitro digestion of fruit pulps

Food Research International ◽

10.1016/j.foodres.2020.109691 ◽

2020 ◽

Vol 137 ◽

pp. 109691

Author(s):

Fabiane C. Petry ◽

Adriana Z. Mercadante

Keyword(s):

In Vitro Digestion ◽

Ester Hydrolysis ◽

Cholesterol Esterase ◽

Gastric Lipase

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In Vivo Nylon Bag vs. Two‐Stage In Vitro Digestion: Comparison of Two Techniques for Estimating Dry‐Matter Digestibility of Forages 1

Agronomy Journal ◽

10.2134/agronj1969.00021962006100040032x ◽

1969 ◽

Vol 61 (4) ◽

pp. 587-589 ◽

Cited By ~ 30

Author(s):

W. G. Manson ◽

R. S. Lowrey ◽

Ian Forbes

Keyword(s):

Dry Matter ◽

In Vitro Digestion ◽

Two Stage ◽

Dry Matter Digestibility

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Differential impact of Holder and High Temperature Short Time pasteurization on the dynamic in vitro digestion of human milk in a preterm newborn model

Food Chemistry ◽

10.1016/j.foodchem.2020.127126 ◽

2020 ◽

Vol 328 ◽

pp. 127126 ◽

Cited By ~ 2

Author(s):

Stefano Nebbia ◽

Marzia Giribaldi ◽

Laura Cavallarin ◽

Enrico Bertino ◽

Alessandra Coscia ◽

...

Keyword(s):

High Temperature ◽

Human Milk ◽

In Vitro Digestion ◽

Preterm Newborn ◽

Differential Impact ◽

High Temperature Short Time ◽

Short Time

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Interaction between barley β-glucan and corn starch and its effects on the in vitro digestion of starch

International Journal of Biological Macromolecules ◽

10.1016/j.ijbiomac.2019.08.268 ◽

2019 ◽

Vol 141 ◽

pp. 240-246 ◽

Cited By ~ 3

Author(s):

Hui Zhang ◽

Zhi Li ◽

Yanjun Tian ◽

Zibo Song ◽

Lianzhong Ai

Keyword(s):

Corn Starch ◽

In Vitro Digestion

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Bovine Milk-Derived Emulsifiers Increase Triglyceride Absorption in Newborn Formula-Fed Pigs

Nutrients ◽

10.3390/nu13020410 ◽

2021 ◽

Vol 13 (2) ◽

pp. 410 ◽

Cited By ~ 1

Author(s):

Kristine Bach Korsholm Knudsen ◽

Christine Heerup ◽

Tine Røngaard Stange Jensen ◽

Xiaolu Geng ◽

Nikolaj Drachmann ◽

...

Keyword(s):

Milk Fat ◽

Bovine Milk ◽

In Vitro Digestion ◽

Lipid Absorption ◽

Lipid Digestion ◽

Soy Lecithin ◽

Neonatal Piglets ◽

Milk Fat Globule Membranes

Efficient lipid digestion in formula-fed infants is required to ensure the availability of fatty acids for normal organ development. Previous studies suggest that the efficiency of lipid digestion may depend on whether lipids are emulsified with soy lecithin or fractions derived from bovine milk. This study, therefore, aimed to determine whether emulsification with bovine milk-derived emulsifiers or soy lecithin (SL) influenced lipid digestion in vitro and in vivo. Lipid digestibility was determined in vitro in oil-in-water emulsions using four different milk-derived emulsifiers or SL, and the ultrastructural appearance of the emulsions was assessed using electron microscopy. Subsequently, selected emulsions were added to a base diet and fed to preterm neonatal piglets. Initially, preterm pigs equipped with an ileostomy were fed experimental formulas for seven days and stoma output was collected quantitatively. Next, lipid absorption kinetics was studied in preterm pigs given pure emulsions. Finally, complete formulas with different emulsions were fed for four days, and the post-bolus plasma triglyceride level was determined. Milk-derived emulsifiers (containing protein and phospholipids from milk fat globule membranes and extracellular vesicles) showed increased effects on fat digestion compared to SL in an in vitro digestion model. Further, milk-derived emulsifiers significantly increased the digestion of triglyceride in the preterm piglet model compared with SL. Ultra-structural images indicated a more regular and smooth surface of fat droplets emulsified with milk-derived emulsifiers relative to SL. We conclude that, relative to SL, milk-derived emulsifiers lead to a different surface ultrastructure on the lipid droplets, and increase lipid digestion.

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