Affordable Access

deepdyve-link
Publisher Website

Impact of the Simulated Gastric Digestion Methodology on the In Vitro Intestinal Proteolysis and Lipolysis of Emulsion Gels.

Authors
  • Mella, Camila1
  • Quilaqueo, Michelle2
  • Zúñiga, Rommy N3, 4
  • Troncoso, Elizabeth2, 4
  • 1 Department of Food Science and Chemical Technology, Universidad de Chile, Santos Dumont 964, Independencia, Santiago 8380494, Chile. , (Chile)
  • 2 Department of Chemistry, Universidad Tecnológica Metropolitana, Las Palmeras 3360, Ñuñoa, Santiago 7800003, Chile. , (Chile)
  • 3 Department of Biotechnology, Universidad Tecnológica Metropolitana, Las Palmeras 3360, Ñuñoa, Santiago 7800003, Chile. , (Chile)
  • 4 Programa Institucional de Fomento a la Investigación, Desarrollo e Innovación, Universidad Tecnológica Metropolitana, Ignacio Valdivieso 2409, San Joaquín, Santiago 8940577, Chile. , (Chile)
Type
Published Article
Journal
Foods
Publisher
MDPI AG
Publication Date
Feb 03, 2021
Volume
10
Issue
2
Identifiers
DOI: 10.3390/foods10020321
PMID: 33546343
Source
Medline
Keywords
Language
English
License
Unknown

Abstract

The aim of this work was to study the impact of the methodology of in vitro gastric digestion (i.e., in terms of motility exerted and presence of gastric emptying) and gel structure on the degree of intestinal proteolysis and lipolysis of emulsion gels stabilized by whey protein isolate. Emulsions were prepared at pH 4.0 and 7.0 using two homogenization pressures (500 and 1000 bar) and then the emulsions were gelled by heat treatment. These gels were characterized in terms of texture analysis, and then were subjected to one of the following gastric digestion methods: in vitro mechanical gastric system (IMGS) or in vitro gastric digestion in a stirred beaker (SBg). After gastric digestion, the samples were subjected to in vitro intestinal digestion in a stirred beaker (SBi). Hardness, cohesiveness, and chewiness were significantly higher in gels at pH 7.0. The degree of proteolysis was higher in samples digested by IMGS-SBi (7-21%) than SBg-SBi (3-5%), regardless of the gel's pH. For SBg-SBi, the degree of proteolysis was not affected by pH, but when operating the IMGS, higher hydrolysis values were obtained for gels at pH 7.0 (15-21%) than pH 4.0 (7-13%). Additionally, the percentage of free fatty acids (%FFA) released was reduced by 47.9% in samples digested in the IMGS-SBi. For the methodology SBg-SBi, the %FFA was not affected by the pH, but in the IMGS, higher values were obtained for gels at pH 4.0 (28-30%) than pH 7.0 (15-19%). Our findings demonstrate the importance of choosing representative methods to simulate food digestion in the human gastrointestinal tract and their subsequent impact on nutrient bioaccessibility.

Report this publication

Statistics

Seen <100 times