Lipid digestion

About: Lipid digestion is a research topic. Over the lifetime, 958 publications have been published within this topic receiving 43241 citations.

A standardised static in vitro digestion method suitable for food – an international consensus

Abstract: Simulated gastro-intestinal digestion is widely employed in many fields of food and nutritional sciences, as conducting human trials are often costly, resource intensive, and ethically disputable. As a consequence, in vitro alternatives that determine endpoints such as the bioaccessibility of nutrients and non-nutrients or the digestibility of macronutrients (e.g. lipids, proteins and carbohydrates) are used for screening and building new hypotheses. Various digestion models have been proposed, often impeding the possibility to compare results across research teams. For example, a large variety of enzymes from different sources such as of porcine, rabbit or human origin have been used, differing in their activity and characterization. Differences in pH, mineral type, ionic strength and digestion time, which alter enzyme activity and other phenomena, may also considerably alter results. Other parameters such as the presence of phospholipids, individual enzymes such as gastric lipase and digestive emulsifiers vs. their mixtures (e.g. pancreatin and bile salts), and the ratio of food bolus to digestive fluids, have also been discussed at length. In the present consensus paper, within the COST Infogest network, we propose a general standardised and practical static digestion method based on physiologically relevant conditions that can be applied for various endpoints, which may be amended to accommodate further specific requirements. A frameset of parameters including the oral, gastric and small intestinal digestion are outlined and their relevance discussed in relation to available in vivo data and enzymes. This consensus paper will give a detailed protocol and a line-by-line, guidance, recommendations and justifications but also limitation of the proposed model. This harmonised static, in vitro digestion method for food should aid the production of more comparable data in the future.

Lipids and lipid-based formulations: optimizing the oral delivery of lipophilic drugs

Abstract: Highly potent, but poorly water-soluble, drug candidates are common outcomes of contemporary drug discovery programmes and present a number of challenges to drug development - most notably, the issue of reduced systemic exposure after oral administration. However, it is increasingly apparent that formulations containing natural and/or synthetic lipids present a viable means for enhancing the oral bioavailability of some poorly water-soluble, highly lipophilic drugs. This Review details the mechanisms by which lipids and lipidic excipients affect the oral absorption of lipophilic drugs and provides a perspective on the possible future applications of lipid-based delivery systems. Particular emphasis has been placed on the capacity of lipids to enhance drug solubilization in the intestinal milieu, recruit intestinal lymphatic drug transport (and thereby reduce first-pass drug metabolism) and alter enterocyte-based drug transport and disposition.

Gums and stabilisers for the food industry

Abstract: Protein functional properties Milk proteins Gelatins - physicochemical properties, source dependence and applications Properties and applications of soy proteins Securing food proteins: From by-products to functional ingredient Protein-polysaccharide interactions: Phase behaviour and applications Modulating protein interaction on a molecular and microstructural level for texture control in protein based gels Physicochemical characterisation of inulin and ryegrass fructan A review of the physicochemical properties and structural characteristics of psyllium and its relative bioactivity Flaxseed kernel dietary fibre: Partial structure and physicochemical characterisation Optimisation of ultrasound-assisted extraction of konjac flour from Amorphophallus Muelleri Blume Solution properties of Brachystegia Eurycoma seed polysaccharide Studies on pomelo pectin: Characterisation and rheological properties Influence of storage on the water binding of pectin: Determination by DSC Effects of ball milling on the properties of colored rice bran Thickening properties of corn fiber gum with other carbohydrate polymers Non-linear dynamic viscoelasticity of xanthan gum solutions Effect of guar gum on 'weak gel' rheology of microdispersed oxidised cellulose (MDOC) Properties of weak LMA-pectin and alginate - gels Rheological effects of different interactions in kappa-carrageenan / locust bean gum/ konjac glucomannan gels Phase separation and gel formation in kinetically-trapped guar gum / acid milk gels Compression test of food gels on an artificial tongue and its comparison with sensory tests Protein stabilised submicron emulsions The impact of the interfacial behaviour on emulsion rheology: A potential approach to reducing fat content in emulsified foods Okra extracts as emulsifiers for acidic emulsions Functional properties of hydrophobically modified inulin Stabilisation of foams by whey protein gel particles Ethocel for oil structuring in food applications Use of polysaccharides as stabilisers for specialised oxygen cocktails Hydrocolloids as edible or active packaging materials Design of colloidal foods for healthier diets Polysaccharides from Dendrobium officianal, Cordyceps sinensis and Ganoderma: Structures and bioactivities Rheological behaviour of maize -glucan and its application as a fat replacer in baked goods Effects of soluble dietary fibres on glucose mobility and starch hydrolysis during in vitro digestion Interactions between polymeric surfactants and bile salts: new routes for controlling lipid digestion or oil-in-water emulsions Interactions between hydrocolloids and bile salts during human digestion of emulsions Synergistic roles of alginates and -glucans in gastric raft formulations Comparison of two tests used for the classification of food thickeners in the management of dysphagia Investigation of physicochemical properties of gelatine matrices in correlation with dissolution studies Development of a dairy dessert with functional properties