The Effect of Carboxymethyl Cellulose on the Stability of Emulsions Stabilized by Whey Proteins under Digestion in vitro and in vivo
In vitro gastro-duodenal digestion model was used to investigate the changes of emulsions under digestion conditions. Oil in water emulsions stabilized by whey proteins (2%) and stabilized by whey proteins (2%) with addition of carboxymethyl cellulose (0.75%) as gelling agent of continuous phase were prepared at pH7. Both emulsions were destabilized under gastric conditions; however the protective role of carboxymethyl cellulose was indicated by recording delay of fat digestibility of this emulsion. In the presence of carboxymethyl cellulose whey proteins on the interfacial surface of droplets were more resistant to gastric degradation causing limited hydrolysis of fat due to the poor acceptability of lipids for the enzymes. Studies of emulsions using in vivo model supported results from in vitro studies. Lower content of triglycerides in blood serum and higher amount of fecal fat of rats were determined when rats were fed by diet containing emulsion made with whey proteins and carboxymethyl cellulose.
<p>[1] H. Singh, A. Sarkar, “Behaviour of protein-stabilised emulsions under
various physiological conditions”. Advances in Colloid and Interface
Science, vol. 165, no. (1), pp. 47–57, June 2011.
[2] A. M. Nik, A. J. Wright, M. Corredig, “Impact of interfacial
composition on emulsion digestion and rate of lipid hydrolysis using
different in vitro digestion models,“ Colloid surface B., vol. 83, no. 2,
pp. 321–330, Apr. 2011.
[3] N. Kitabatake, Y. I. Kinekawa, “Digestibility of bovine milk whey
protein and β- lactoglobulin in vitro and in vivo”. J Agr Food Chem, vol.
46, no. 12, pp. 4917-4923. Dec. 1998.
[4] A. Macierzanka, A. I. Sancho, E. N. C. Mills, N. M. Rigby, A. R.
Mackie, “Emulsification alters simulated gastrointestinal proteolysis of
b-casein and b-lactoglobulin,“ Soft Matter, vol. 5, no. 3, pp. 538–550,
Feb. 2009.
[5] A. M. Mackie, N. M. Rigby, M. S. Wickham, E. N. Mills, “Physiological
phosphatidylcholine protects bovine beta-lactoglobulin from simulated
gastroin-testinal proteolysis,“ Mol Nutr Food Res, vol. 53, no. 1, pp.
S131–9, May 2009.
[6] A. Sarkar, K. T. Goh, R. P. Singh, H. Singh, “Colloidal stability and
interaction of milk-protein-stabilized emulsions in an artificial saliva,“
Food Hydrocolloid., vol. 23, no. 5, pp. 1270–1278, July 2009.
[7] A. Sarkar, D. Horne, H. Singh, “Interactions of milk protein stabilized
oil-in-water emulsions with bile salts in a simulated upper intestinal
model,“ Food Hydrocolloid, vol. 24, no. 2-3, pp. 142-51, Mar.-May
2010.
[8] A. M. Nik, A.J. Wright, M. Corredig, “Surface adsorption altersthe
susceptibility of whey proteins to pepsin digestion,“ J Colloid Interf
Sci., vol. 344, no. 2, pp. 372-381, Apr. 2010.
[9] D. J. McClements, E. A. Decker, Y. Park, “Controlling lipid
bioavailability through physicochemical and structural approaches,“ Crit
Rev Food Sci Nutr., vol. 49, no. 1, pp. 48-67, Jan. 2009.
[10] E. Dickinson, “Interfacial structure and stability of food emulsions as
affected by protein–polysaccharide interactions,“ Soft Matter, vol. 4, no.
5, pp. 932–942, Feb. 2008.
[11] Y. Li, M. Hu, H. Xiao, Y. Du, EA. Decker, DJ. McClements,
“Controlling the functional performance of emulsion-based delivery
systems using multi-component biopolymer coatings,“ Eur J Pharm
Biopharm.,vol. 76, no. 1, pp. 38–47, Sept. 2010.
[12] S.L. Turgeon, C. Schmitt, C., Sanchez, “Protein–polysaccharide
complexes and coacervates,“ Curr Opin Colloid Interface Sci., vol. 12,
no. 4-5, pp. 166-178, Oct. 2007.
[13] D. G. Fatouros, A. Mullertz, “In vitro lipid digestion models in design of
drug delivery systems for enhancing oral bioavailability,“ Expert Opin
Drug Metab Toxicol, vol. 4, no. 1, pp. 65-76, Jan. 2008.
[14] S. J. Hur, B. O Lim, Decker E. A., D. McClements J, “In vitro Human
Digestion Models for Food Applications,“ Food Chem., vol. 125, no. 1,
pp. 1-12, Mar. 2011.
[15] A. Dahan, A. Hoffman, “The effect of different lipid based formulations
on the oral absorption of lipophilic drugs: The ability of in vitro lipolysis
and consecutive ex vivo intestinal permeability data to predict in vivo
bioavailability in rats,“ Eur J Pharm Biopharm, vol. 67, no. 1, pp. 96-
105, Aug. 2007.
[16] E. F. A. Brandon, A. G. Oomen, C. J. M. Rompelberg, C. H. M.
Versantvoort, J. G. M. van Engelen, A, J. A. M. Sips, “Consumer
product in vitro digestion model: bioaccessibility of contaminants and its
application in risk assessment,“ Regul Toxicol Pharmacol., vol. 44, no.
2, pp. 161-171, Mar. 2006.
[17] S. Mun, E.A. Decker, Y. Park, J. Weiss, D.J. McClements, Influence of
Interfacial Composition on in vitro Digestibility of Emulsified Lipids:
Potential Mechanism for Chitosan's Ability to Inhibit Fat Digestion,”
Food Biophysics, vol. 1, no. 1, pp. 21–29, Mar. 2006.
[18] G. Y. Park, S. Mun, Y. Park, S. Rhee, E. A. Decker, J. Weiss, D. J.
McClements, Y. Park, “Influence of encapsulation of emulsified lipids
with chitosan on their in vivo digestibility,“ Food Chem., vol. 104, no. 2,
pp. 761–767, 2007.
[19] D.J. McClements, E.A. Decker, Y. Park, J Weiss, “Designing Food
Structure to Control Stability, Digestion, Release and Absorption of
Lipophilic Food Components,” Food Biophysics, vol. 3, no.2, pp. 219-
228, June 2008.
[20] M. Girard, S. Turgeon, P. Paquin, “Emulsifying properties of whey
proteins-carboxymethylcellulose complexes,“ J Food Sci.,vol. 67, no. 1,
pp. 113-119. Jan. 2002.
[21] H. Almaas, A-L. Cases, T. G. Devold, H. Holm, T. Langsrud, L.
Aabakken, T. Aadnoey, G. E. Vegarud, “In vitro digestion of bovine and
caprine milk by human gastric and duodenal enzymes,“ Int Dairy J.,
vol. 16, no. 9, pp. 961–968, Sept. 2006.
[22] A. Sarkar, K. T. Goh, R. P. Singh, H. Singh, “Behavior of an oil-inwater
emulsion stabilazed bu β-lactoglobulin in an in vitro gastric
model,“ Food Hydrocolloid, vol. 23, no. 6, pp. 1563–1569, Aug. 2009.
[23] S J. Folch, M. Lees, G. H. Stenley Sloane, “A simple method for the
isplation and purification of total lipids from animal tissue,” J. Biolog.
Chem., vol. 226, no. 1, pp. 497–509, May 1957.
[24] J. Ruiz, T. Antequera, A. I. Andres, M. J. Petron, E.Muriel,
“Improvement of a solid phase extraction method for analysis of lipid
fractions in muscle foods,” Anal. Chim. Acta, vol. 520, no. 1-2, pp. 201–
205, August 2004.
[25] M. Armand, P. Borel, P. Ythier, G. Dutot, C. Melin, M. Senft,
H. Lafont, D. Lairon, “Effects of droplet size, triacylglycerol
composition, and calcium on the hydrolysis of complex emulsions by
pancreatic lipase—An in vitro study,“ J. Nutr. Biochem., vol. 3, no. 7,
pp. 333–341, July 1992.
[26] M. Armand, B. Pasquier, M. André, P. Borel, M. Senft, J. Peyrot, J.
Salducci, H. Portugal, V. Jaussan, D. Lairon, “Digestion and absorption
of 2 fat emulsions with different droplet sizes in the human digestive
tract,“ Am J Clin Nutr, vol. 70, no. 6, pp. 1096-1106, Dec. 1999.
[27] R. K. Ockner, J. P. Pittman, J. L. Yager, “Differences in the intestinal
absorption of saturated and unsaturated long chain fatty acids,“
Gastroenterology, vol. 62, pp. 981–992, May 1972.</p>
<p>[1] H. Singh, A. Sarkar, “Behaviour of protein-stabilised emulsions under
various physiological conditions”. Advances in Colloid and Interface
Science, vol. 165, no. (1), pp. 47–57, June 2011.
[2] A. M. Nik, A. J. Wright, M. Corredig, “Impact of interfacial
composition on emulsion digestion and rate of lipid hydrolysis using
different in vitro digestion models,“ Colloid surface B., vol. 83, no. 2,
pp. 321–330, Apr. 2011.
[3] N. Kitabatake, Y. I. Kinekawa, “Digestibility of bovine milk whey
protein and β- lactoglobulin in vitro and in vivo”. J Agr Food Chem, vol.
46, no. 12, pp. 4917-4923. Dec. 1998.
[4] A. Macierzanka, A. I. Sancho, E. N. C. Mills, N. M. Rigby, A. R.
Mackie, “Emulsification alters simulated gastrointestinal proteolysis of
b-casein and b-lactoglobulin,“ Soft Matter, vol. 5, no. 3, pp. 538–550,
Feb. 2009.
[5] A. M. Mackie, N. M. Rigby, M. S. Wickham, E. N. Mills, “Physiological
phosphatidylcholine protects bovine beta-lactoglobulin from simulated
gastroin-testinal proteolysis,“ Mol Nutr Food Res, vol. 53, no. 1, pp.
S131–9, May 2009.
[6] A. Sarkar, K. T. Goh, R. P. Singh, H. Singh, “Colloidal stability and
interaction of milk-protein-stabilized emulsions in an artificial saliva,“
Food Hydrocolloid., vol. 23, no. 5, pp. 1270–1278, July 2009.
[7] A. Sarkar, D. Horne, H. Singh, “Interactions of milk protein stabilized
oil-in-water emulsions with bile salts in a simulated upper intestinal
model,“ Food Hydrocolloid, vol. 24, no. 2-3, pp. 142-51, Mar.-May
2010.
[8] A. M. Nik, A.J. Wright, M. Corredig, “Surface adsorption altersthe
susceptibility of whey proteins to pepsin digestion,“ J Colloid Interf
Sci., vol. 344, no. 2, pp. 372-381, Apr. 2010.
[9] D. J. McClements, E. A. Decker, Y. Park, “Controlling lipid
bioavailability through physicochemical and structural approaches,“ Crit
Rev Food Sci Nutr., vol. 49, no. 1, pp. 48-67, Jan. 2009.
[10] E. Dickinson, “Interfacial structure and stability of food emulsions as
affected by protein–polysaccharide interactions,“ Soft Matter, vol. 4, no.
5, pp. 932–942, Feb. 2008.
[11] Y. Li, M. Hu, H. Xiao, Y. Du, EA. Decker, DJ. McClements,
“Controlling the functional performance of emulsion-based delivery
systems using multi-component biopolymer coatings,“ Eur J Pharm
Biopharm.,vol. 76, no. 1, pp. 38–47, Sept. 2010.
[12] S.L. Turgeon, C. Schmitt, C., Sanchez, “Protein–polysaccharide
complexes and coacervates,“ Curr Opin Colloid Interface Sci., vol. 12,
no. 4-5, pp. 166-178, Oct. 2007.
[13] D. G. Fatouros, A. Mullertz, “In vitro lipid digestion models in design of
drug delivery systems for enhancing oral bioavailability,“ Expert Opin
Drug Metab Toxicol, vol. 4, no. 1, pp. 65-76, Jan. 2008.
[14] S. J. Hur, B. O Lim, Decker E. A., D. McClements J, “In vitro Human
Digestion Models for Food Applications,“ Food Chem., vol. 125, no. 1,
pp. 1-12, Mar. 2011.
[15] A. Dahan, A. Hoffman, “The effect of different lipid based formulations
on the oral absorption of lipophilic drugs: The ability of in vitro lipolysis
and consecutive ex vivo intestinal permeability data to predict in vivo
bioavailability in rats,“ Eur J Pharm Biopharm, vol. 67, no. 1, pp. 96-
105, Aug. 2007.
[16] E. F. A. Brandon, A. G. Oomen, C. J. M. Rompelberg, C. H. M.
Versantvoort, J. G. M. van Engelen, A, J. A. M. Sips, “Consumer
product in vitro digestion model: bioaccessibility of contaminants and its
application in risk assessment,“ Regul Toxicol Pharmacol., vol. 44, no.
2, pp. 161-171, Mar. 2006.
[17] S. Mun, E.A. Decker, Y. Park, J. Weiss, D.J. McClements, Influence of
Interfacial Composition on in vitro Digestibility of Emulsified Lipids:
Potential Mechanism for Chitosan's Ability to Inhibit Fat Digestion,”
Food Biophysics, vol. 1, no. 1, pp. 21–29, Mar. 2006.
[18] G. Y. Park, S. Mun, Y. Park, S. Rhee, E. A. Decker, J. Weiss, D. J.
McClements, Y. Park, “Influence of encapsulation of emulsified lipids
with chitosan on their in vivo digestibility,“ Food Chem., vol. 104, no. 2,
pp. 761–767, 2007.
[19] D.J. McClements, E.A. Decker, Y. Park, J Weiss, “Designing Food
Structure to Control Stability, Digestion, Release and Absorption of
Lipophilic Food Components,” Food Biophysics, vol. 3, no.2, pp. 219-
228, June 2008.
[20] M. Girard, S. Turgeon, P. Paquin, “Emulsifying properties of whey
proteins-carboxymethylcellulose complexes,“ J Food Sci.,vol. 67, no. 1,
pp. 113-119. Jan. 2002.
[21] H. Almaas, A-L. Cases, T. G. Devold, H. Holm, T. Langsrud, L.
Aabakken, T. Aadnoey, G. E. Vegarud, “In vitro digestion of bovine and
caprine milk by human gastric and duodenal enzymes,“ Int Dairy J.,
vol. 16, no. 9, pp. 961–968, Sept. 2006.
[22] A. Sarkar, K. T. Goh, R. P. Singh, H. Singh, “Behavior of an oil-inwater
emulsion stabilazed bu β-lactoglobulin in an in vitro gastric
model,“ Food Hydrocolloid, vol. 23, no. 6, pp. 1563–1569, Aug. 2009.
[23] S J. Folch, M. Lees, G. H. Stenley Sloane, “A simple method for the
isplation and purification of total lipids from animal tissue,” J. Biolog.
Chem., vol. 226, no. 1, pp. 497–509, May 1957.
[24] J. Ruiz, T. Antequera, A. I. Andres, M. J. Petron, E.Muriel,
“Improvement of a solid phase extraction method for analysis of lipid
fractions in muscle foods,” Anal. Chim. Acta, vol. 520, no. 1-2, pp. 201–
205, August 2004.
[25] M. Armand, P. Borel, P. Ythier, G. Dutot, C. Melin, M. Senft,
H. Lafont, D. Lairon, “Effects of droplet size, triacylglycerol
composition, and calcium on the hydrolysis of complex emulsions by
pancreatic lipase—An in vitro study,“ J. Nutr. Biochem., vol. 3, no. 7,
pp. 333–341, July 1992.
[26] M. Armand, B. Pasquier, M. André, P. Borel, M. Senft, J. Peyrot, J.
Salducci, H. Portugal, V. Jaussan, D. Lairon, “Digestion and absorption
of 2 fat emulsions with different droplet sizes in the human digestive
tract,“ Am J Clin Nutr, vol. 70, no. 6, pp. 1096-1106, Dec. 1999.
[27] R. K. Ockner, J. P. Pittman, J. L. Yager, “Differences in the intestinal
absorption of saturated and unsaturated long chain fatty acids,“
Gastroenterology, vol. 62, pp. 981–992, May 1972.</p>
@article{"International Journal of Biological, Life and Agricultural Sciences:60851", author = "D. Leskauskaite and I. Jasutiene and M. Kersiene and E. Malinauskyte and P. Matusevicius", title = "The Effect of Carboxymethyl Cellulose on the Stability of Emulsions Stabilized by Whey Proteins under Digestion in vitro and in vivo", abstract = "In vitro gastro-duodenal digestion model was used to investigate the changes of emulsions under digestion conditions. Oil in water emulsions stabilized by whey proteins (2%) and stabilized by whey proteins (2%) with addition of carboxymethyl cellulose (0.75%) as gelling agent of continuous phase were prepared at pH7. Both emulsions were destabilized under gastric conditions; however the protective role of carboxymethyl cellulose was indicated by recording delay of fat digestibility of this emulsion. In the presence of carboxymethyl cellulose whey proteins on the interfacial surface of droplets were more resistant to gastric degradation causing limited hydrolysis of fat due to the poor acceptability of lipids for the enzymes. Studies of emulsions using in vivo model supported results from in vitro studies. Lower content of triglycerides in blood serum and higher amount of fecal fat of rats were determined when rats were fed by diet containing emulsion made with whey proteins and carboxymethyl cellulose.
", keywords = "Digestibility, emulsions, lipids, rats.", volume = "7", number = "7", pages = "677-6", }
