Hydrolytic Properties of Algae Oil and DAG-Rich Algae Oil Using pH-Stat and Multi-Step In Vitro Digestion Models

Fats containing the stearoyl-rich triacylglycerols (TAGs) of 1,2-distearoyl-3-oleoylglycerol (SSO) and 1,3-dioleoyl-2-stearoylglycerol (OSO) were synthesized via the lipase-catalyzed acidolysis of tristearin (SSS)-rich fat and oleic acids, followed by solvent fractionation. Their physicochemical properties and in vitro digestibilities were compared. The SSS-, SSO-, and OSO-rich fats comprised 81.6%, 52.9%, and 33.1% stearic acid, respectively, whereas oleic acid comprised 2.9%, 37.5%, and 56.2%, respectively. The SSS-, SSO-, and OSO-rich fats contained the TAGs of SaSaSa (100.00%), SaSaMo (86.98%), and MoSaMo (67.12%), respectively, and the major TAGs were SSS, SSO, and OSO, respectively. Melting and crystallization temperatures were higher and fat crystals were larger and densely packed in the descending order of SSS-, SSO and OSO-rich fats. Both in vitro multi-step digestion and pH-stat digestion were more rapid for OSO- than SSO-rich fat. Oleic acid was digested faster than stearic acid during the initial digestion, then the rate decreased, whereas that of stearic acid increased over prolonged digestion. Fats that were richer in stearoyl at the sn-1,3 position of TAG melted and crystallized at higher temperatures, had a densely packed microstructure of large fat crystals and were poorly digested. Stearic acid imparts the essential physical attributes of melting and crystallization in solid fats, and the low digestible stearoyl-rich fat would be a viable substitute for trans fatty acids in food lipid industry.

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In Vitro Digestion of Bovine Milk Proteins by Trypsin Hydrolysis and pH-Stat Analysis

Milk Proteins ◽

10.1007/978-3-642-85373-9_32 ◽

1989 ◽

pp. 223-224 ◽

Cited By ~ 1

Author(s):

P. Antila

Keyword(s):

Bovine Milk ◽

Milk Proteins ◽

In Vitro Digestion ◽

Trypsin Hydrolysis ◽

Ph Stat ◽

Bovine Milk Proteins

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In Vitro Study for Lipolysis of Soybean Oil, Pomegranate Oil, and Their Blended and Interesterified Oils under a pH-Stat Model and a Simulated Model of Small Intestinal Digestion

Nutrients ◽

10.3390/nu11030678 ◽

2019 ◽

Vol 11 (3) ◽

pp. 678 ◽

Cited By ~ 2

Author(s):

Chenming Ji ◽

Jung-Ah Shin ◽

Soon Hong ◽

Ki-Teak Lee

Keyword(s):

Soybean Oil ◽

In Vitro Study ◽

In Vitro Digestion ◽

Molar Ratio ◽

Simulated Model ◽

Interesterified Oil ◽

Intestinal Digestion ◽

Ph Stat ◽

Small Intestinal

In this study, two in vitro digestion models were employed to compare the rate of lipolysis in soybean oil (SBO), pomegranate oil (PGO), a physical blend (PHY, 1:1 molar ratio of SBO:PGO, w/w), and their enzymatically interesterified oil (IO). In the pH-stat digestion model (emulsified oils with bile salts), PGO emulsion containing 74.7% conjugated form of linolenic acid (CLn) showed a significantly lower release rate of free fatty acid (FFA) than the other oil emulsions (p < 0.05). In FFA release rates and oil droplet sizes between PHY and IO emulsions, no significant differences were observed (p > 0.05). In a simulated model of small intestinal digestion, the lipolysis rates of SBO, PGO, PHY, and IO after digestion for 30 min in digestion fluids were 80.4%, 66.5%, 74.8%, and 77.0%, respectively. The rate of lipolysis in PGO was significantly lower than that in SBO (p < 0.05), and the lowest lipolysis rate was observed in the conjugated form of trilinolenoyl glycerol (CLn-CLn-CLn).

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Evolution of in vitro digestibility techniques: a systematic review

Theory and practice of meat processing ◽

10.21323/2414-438x-2021-6-4-300-310 ◽

2022 ◽

Vol 6 (4) ◽

pp. 300-310

Author(s):

I. M. Chernukha ◽

A. V. Meliashchenia ◽

I. V. Kaltovich ◽

E. R. Vasilevskaya ◽

M. A. Aryzina ◽

...

Keyword(s):

Gastrointestinal Tract ◽

In Vitro Digestion ◽

Enzymatic Digestion ◽

Model Systems ◽

In Vitro Digestibility ◽

Physiological Processes ◽

Kjeldahl Method ◽

Ph Stat

The inability to reproduce certain digestive processes in vivo, high research costs and ethical aspects have led to the development of a large number of in vitro digestion models. These models allow us to take into account various factors of modeling complex multistage physiological processes occurring in the gastrointestinal tract, which makes them promising and widely used. A significant part of in vitro methods includes assessment by enzymatic digestion and are based on the calculation of nitrogen remaining after digestion in relation to the initial total nitrogen (according to the Dumas, Kjeldahl method, spectrophotometric or chromatographic method). There are also a number of titrometric methods (pH‑stat), which are mainly used to assess the digestibility of feed, most successfully for aquatic animals due to the simplicity of their digestive tract. Methods for assessing the digestibility of food products by enzymatic digestion have undergone various stages of evolution (since 1947) and have been widely modified by including various enzymes (pepsin, trypsin, pancreatin, erepsin, etc.) in model systems, indices for various products have been determined on their basis (pepsin-digest-residue (PDR) index, 1956; pepsin pancreatin digest (PPD) index, 1964; pepsin digest dialysate (PDD), 1989). As a result, a single protocol was formed to study the digestibility of food — INFOGEST (2014–2019), which includes three stages of digestion (oral, gastric and intestinal). It allows researchers to accurately reproduce the conditions of the human gastrointestinal tract and is widely used by scientists around the world.

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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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In vitro Lipolysis as a Tool for the Establishment of IVIVC for Lipid-Based Drug Delivery Systems

Current Drug Delivery ◽

10.2174/1567201816666190620115716 ◽

2019 ◽

Vol 16 (8) ◽

pp. 688-697

Author(s):

Ravinder Verma ◽

Deepak Kaushik

Keyword(s):

Drug Delivery ◽

Ph Value ◽

Electron Paramagnetic Resonance Spectroscopy ◽

Rapid Screening ◽

Resonance Spectroscopy ◽

Fed State ◽

In Vitro Lipolysis ◽

Ph Stat

: In vitro lipolysis has emerged as a powerful tool in the development of in vitro in vivo correlation for Lipid-based Drug Delivery System (LbDDS). In vitro lipolysis possesses the ability to mimic the assimilation of LbDDS in the human biological system. The digestion medium for in vitro lipolysis commonly contains an aqueous buffer media, bile salts, phospholipids and sodium chloride. The concentrations of these compounds are defined by the physiological conditions prevailing in the fasted or fed state. The pH of the medium is monitored by a pH-sensitive electrode connected to a computercontrolled pH-stat device capable of maintaining a predefined pH value via titration with sodium hydroxide. Copenhagen, Monash and Jerusalem are used as different models for in vitro lipolysis studies. The most common approach used in evaluating the kinetics of lipolysis of emulsion-based encapsulation systems is the pH-stat titration technique. This is widely used in both the nutritional and the pharmacological research fields as a rapid screening tool. Analytical tools for the assessment of in vitro lipolysis include HPLC, GC, HPTLC, SEM, Cryo TEM, Electron paramagnetic resonance spectroscopy, Raman spectroscopy and Nanoparticle Tracking Analysis (NTA) for the characterization of the lipids and colloidal phases after digestion of lipids. Various researches have been carried out for the establishment of IVIVC by using in vitro lipolysis models. The current publication also presents an updated review of various researches in the field of in vitro lipolysis.

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