Pabois, O orcid.org/0000-0001-5307-7149, Antoine-Michard, A, Zhao, X et al. (10 more authors) (2020) Interactions of bile salts with a dietary fibre, methylcellulose, and impact on lipolysis. Carbohydrate Polymers, 231. 115741. ISSN 0144-8617
Abstract
Methylcellulose (MC) has a demonstrated capacity to reduce fat absorption, hypothetically through bile salt (BS) activity inhibition. We investigated MC cholesterol-lowering mechanism, and compared the influence of two BS, sodium taurocholate (NaTC) and sodium taurodeoxycholate (NaTDC), which differ slightly by their architecture and exhibit contrasting functions during lipolysis.
BS/MC bulk interactions were investigated by rheology, and BS behaviour at the MC/water interface studied with surface pressure and ellipsometry measurements. In vitro lipolysis studies were performed to evaluate the effect of BS on MC-stabilised emulsion droplets microstructure, with confocal microscopy, and free fatty acids release, with the pH-stat method.
Our results demonstrate that BS structure dictates their interactions with MC, which, in turn, impact lipolysis. Compared to NaTC, NaTDC alters MC viscoelasticity more significantly, which may correlate with its weaker ability to promote lipolysis, and desorbs from the interface at lower concentrations, which may explain its higher propensity to destabilise emulsions.
Metadata
Item Type: | Article |
---|---|
Authors/Creators: |
|
Copyright, Publisher and Additional Information: | © 2019 Elsevier Ltd. All rights reserved. This is an author produced version of a paper published in Carbohydrate Polymers. Uploaded in accordance with the publisher's self-archiving policy. This manuscript version is made available under the Creative Commons CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc-nd/4.0/ |
Keywords: | Methylcellulose; Bile salts; Rheology; Surface pressure measurements; In vitro duodenal lipolysis |
Dates: |
|
Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 26 Nov 2021 12:32 |
Last Modified: | 10 May 2022 01:33 |
Status: | Published |
Publisher: | Elsevier |
Identification Number: | 10.1016/j.carbpol.2019.115741 |
Related URLs: | |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:180882 |
Downloads
Filename: Methylcellulose and bile salts_Manuscript_after revision_PROOF-READ.pdf
Licence: CC-BY-NC-ND 4.0

Filename: Methylcellulose and bile salts_Supporting Information_after revision_AFTER PROOF-READING.pdf
Licence: CC-BY-NC-ND 4.0