Sarkar, A orcid.org/0000-0003-1742-2122, Ye, A and Singh, H (2016) On the role of bile salts in the digestion of emulsified lipids. Food Hydrocolloids, 60. pp. 77-84. ISSN 0268-005X
Abstract
The objective of this study was to understand quantitatively the role that bile salts play in the digestion of emulsified lipids. The behaviours of digestion by pancreatin (1.6 mg/mL) of sodium-caseinate-stabilized emulsions (0.5 wt% protein) and bile-extract-stabilized emulsions (0.2–5 mg/mL) as influenced by the addition of aqueous bile extract were studied under simulated intestinal conditions (37 °C; pH 7.5; 39 mM K2HPO4, 150 mM NaCl; with continuous agitation at ∼ 150 rev/min for 3 h). The droplet characteristics (size and ζ-potential) of the sodium caseinate- and bile extract-stabilized droplets were evaluated by light scattering techniques. The kinetics of the total fatty acids released by hydrolysis of the emulsified lipids were monitored by the pH-stat method with or without the presence of continuous phase bile extract. The results suggested that the presence of unadsorbed bile extract markedly enhanced the rate and the extent of lipid digestion. This could be attributed to considerable removal of lipolysis products (free fatty acids, mono- and/or di-acylglycerols) in mixed micelles, which are known to inhibit lipid digestion, by the unadsorbed bile salts. This study provides new insights for the lipid digestion of food formulations.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | © 2016, Elsevier. This is an author produced version of a paper published in Food Hydrocolloids. Uploaded in accordance with the publisher's self-archiving policy |
Keywords: | Bile extract; Emulsion; Lipolysis kinetics; Continuous phase; Interfacial layer; Sodium caseinate |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 17 Aug 2016 11:31 |
Last Modified: | 05 Nov 2017 11:18 |
Published Version: | http://dx.doi.org/10.1016/j.foodhyd.2016.03.018 |
Status: | Published |
Publisher: | Elsevier |
Identification Number: | 10.1016/j.foodhyd.2016.03.018 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:97752 |