Influence of oat components on lipid digestion using an in vitro model: Impact of viscosity and depletion flocculation mechanism.
Influence of oat components on lipid digestion using an in vitro model: Impact of viscosity and depletion flocculation mechanism.
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DOI：
10.1016/j.foodhyd.2018.05.018
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发表时间：
2018-10
影响因子：
10.7
通讯作者：
Wilde PJ
中科院分区：
文献类型：
--
作者：
Grundy MML;McClements DJ;Ballance S;Wilde PJ
耗尽絮凝是一种众所周知的不稳定性机制，当未吸附的多糖的浓度超过一定水平时，其可在水包油乳液中发生。该临界絮凝浓度取决于多糖分子的分子特性，例如它们的分子量和流体动力学半径。在这项研究中，一系列的分析方法（动态剪切流变学，光学显微镜，静态光散射）被用来研究脂滴和多糖（瓜尔胶和β-葡聚糖）的不同重均分子量和流体动力学半径，和浓度之间的相互作用。这项工作的目的是了解可溶性纤维（如β-葡聚糖）的健康益处是否可以通过其对脂肪乳剂结构和消化率的影响来解释。乳液的表观粘度随多糖浓度、分子量和流体动力学半径的增加而增加。仅在某些多糖浓度下在乳液中观察到液滴絮凝，这归因于消耗效应。此外，燕麦片，面粉和麸皮中的水溶性成分提取使用水溶液，以检查其对乳液的稳定性和性能的影响。然后，在这些燕麦提取物的存在下，使用pH统计方法监测水包向日葵油乳液的脂解的速率和程度。然而，脂肪分解的抑制与燕麦溶液的粘度不呈线性关系。燕麦片β-葡聚糖水溶性提取物对脂肪分解有明显的抑制作用。本研究的结果增加了我们对燕麦成分影响脂质消化的可能机制的理解。这项工作还强调了考虑多糖分子特性的重要性，而不仅仅是它们对溶液粘度的影响。燕麦和β-葡聚糖对脂质消化的影响依赖于复杂的机制。较小的β-葡聚糖在较宽的浓度范围内诱导消耗絮凝。β-葡聚糖分子占据了液滴周围的本体溶液，并将它们聚集在一起。粘度不是影响贫化絮凝的唯一因素。从燕麦片中释放的化合物引起最大的消耗絮凝。在燕麦片提取物溶液的存在下，脂肪分解减少。
Depletion flocculation is a well-known instability mechanism that can occur in oil-in-water emulsions when the concentration of non-adsorbed polysaccharide exceeds a certain level. This critical flocculation concentration depends on the molecular characteristics of the polysaccharide molecules, such as their molecular weight and hydrodynamic radius. In this study, a range of analytical methods (dynamic shear rheology, optical microscopy, and static light-scattering) were used to investigate the interaction between lipid droplets and polysaccharides (guar gum and β-glucans) of varying weight-average molecular weight and hydrodynamic radius, and concentration. The aim of this work was to see if the health benefits of soluble fibers like β-glucans could be explained by their influence on the structure and digestibility of lipid emulsions. The apparent viscosity of the emulsions increased with increasing polysaccharide concentration, molecular weight, and hydrodynamic radius. Droplet flocculation was observed in the emulsions only at certain polysaccharide concentrations, which was attributed to a depletion effect. In addition, the water-soluble components in oat flakes, flour, and bran were extracted using aqueous solutions, to examine their impact on emulsion stability and properties. Then, the rate and extent of lipolysis of a sunflower oil-in-water emulsion in the presence of these oat extracts were monitored using the pH-stat method. However, the inhibition of lipolysis was not linearly related to the viscosity of the oat solutions. The water-soluble extracts of β-glucan collected from oat flakes had a significant inhibitory effect on lipolysis. The results of this study increase our understanding of the possible mechanisms influencing the impact of oat constituents on lipid digestion. This work also highlights the importance of considering the molecular properties of polysaccharides, and not just their impact on solution viscosity. The effect of oat and β-glucan on lipid digestion relies on complex mechanisms. Smaller β-glucans induce depletion flocculation over wider concentration range. β-glucan molecules occupied the bulk solution around the droplets and drove them together. Viscosity is not the only factor affecting depletion flocculation. Compounds released from oat flakes caused the greatest depletion flocculation. Lipolysis was reduced in the presence of oat flake extract solutions.
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影响因子：
5.6
作者：
Grundy MML;Quint J;Rieder A;Ballance S;Dreiss CA;Cross KL;Gray R;Bajka BH;Butterworth PJ;Ellis PR;Wilde PJ
通讯作者：
Wilde PJ
DOI：
10.1016/s0927-7757(98)00680-3
发表时间：
1999-07-15
影响因子：
5.2
作者：
Mengual, O;Meunier, G;Snabre, P
通讯作者：
Snabre, P
杏仁的细胞壁封装对体外十二指肠脂解的影响。
影响因子：
8.8
作者：
Grundy MM;Wilde PJ;Butterworth PJ;Gray R;Ellis PR
通讯作者：
Ellis PR
影响因子：
6.1
作者：
Grundy MM;Fardet A;Tosh SM;Rich GT;Wilde PJ
通讯作者：
Wilde PJ
影响因子：
10.7
作者：
Chung, Cheryl;Degner, Brian;McClements, David Julian
通讯作者：
McClements, David Julian