Synergistic interaction between exogenous and endogenous emulsifiers and its impact on in vitro digestion of lipid in crowded medium
Synergistic interaction between exogenous and endogenous emulsifiers and its impact on in vitro digestion of lipid in crowded medium
复制标题
外源性和内源性乳化剂之间的协同相互作用及其对拥挤培养基中脂质体外消化的影响
DOI：
10.1016/j.foodchem.2019.125164
复制
发表时间：
2019-11-30
期刊：
影响因子：
8.8
通讯作者：
Chen, Zhong-Xiu
中科院分区：
文献类型：
--
作者：
Wang, Shen-Zhi;Dai, Hui-Qian;Chen, Zhong-Xiu
Control of lipid digestibility by various food components has received great attention in recent decades. However, there is limited literature on investigating the synergistic effect of exogenous emulsifiers and endogenous sodium cholate (SC) on lipid digestion in a simulated physiological crowded medium. In this work, the synergistic interaction of Tween80 and SC according to the regular solution theory, and the hydrolysis of lipid emulsions containing tricaprylin, glyceryltrioleate or soybean oil in crowding medium was studied. The results show that emulsions stabilized by a combination of Tween80 and SC showed higher digestion rate and transformation than those with Tween80 or SC. The digestion rate could be increased by polyethylene glycols (PEGn) with varying crowding degree. The denaturation temperature of the lipase was increased in macromolecular crowded medium. This work allows for better understanding of the interaction between the amphiphiles and the macromolecular crowding effect on lipase digestion in the physiological environment.
