Potential impact of interfacial composition of proteins and polysaccharides stabilized emulsions on the modulation of lipolysis. The role of bile salts

Important insights into the role of interfacial composition and structure in controlling the digestion of oil-water emulsions have been gained in the last decade. The driving interest relies on: i) the necessity of controlling the digestion of lipids to decrease or delay fat intake to address the ob...

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Detalles Bibliográficos
Autor: Pilosof, Ana Maria Renata
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2017
País:Argentina
Institución:Consejo Nacional de Investigaciones Científicas y Técnicas
Repositorio:CONICET Digital (CONICET)
Idioma:inglés
OAI Identifier:oai:ri.conicet.gov.ar:11336/85277
Acceso en línea:http://hdl.handle.net/11336/85277
Access Level:acceso abierto
Palabra clave:BILE
FATTY ACIDS UPTAKE
INTERFACIAL COMPOSITION
LIPOLYSIS
SALTS
https://purl.org/becyt/ford/2.10
https://purl.org/becyt/ford/2
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spelling Potential impact of interfacial composition of proteins and polysaccharides stabilized emulsions on the modulation of lipolysis. The role of bile saltsPilosof, Ana Maria RenataBILEFATTY ACIDS UPTAKEINTERFACIAL COMPOSITIONLIPOLYSISSALTShttps://purl.org/becyt/ford/2.10https://purl.org/becyt/ford/2Important insights into the role of interfacial composition and structure in controlling the digestion of oil-water emulsions have been gained in the last decade. The driving interest relies on: i) the necessity of controlling the digestion of lipids to decrease or delay fat intake to address the obesity crisis existing worldwide and ii) assuring the bioaccessibility of bioactive emulsified lipids or hydrophobic bioactive compounds. This article mainly reviews the relationship between the composition and structure of protein and polysaccharides stabilized emulsions and their susceptibility to in vitro lipolysis. The analysis concentrates on emulsions where (1) proteins or (2) polysaccharides are used as single emulsifiers, (3) emulsions stabilized by protein-polysaccharide conjugates, (4) protein-polysaccharide multilayer emulsions where the primary emulsion is formed by a protein, (5) protein-polysaccharide emulsions where proteins are the main emulsifiers and the polysaccharides perform as stabilizers. The mechanisms involved in the control of the rate and extent of lipolysis are discussed with special attention given to the interactions between emulsions components and bile salts as a critical point for controlling lipids digestion.Fil: Pilosof, Ana Maria Renata. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaElsevier2017-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/85277Pilosof, Ana Maria Renata; Potential impact of interfacial composition of proteins and polysaccharides stabilized emulsions on the modulation of lipolysis. The role of bile salts; Elsevier; Food Hydrocolloids; 68; 7-2017; 178-1850268-005XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2016.08.030info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0268005X16303812info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2024-05-08T14:22:52Zoai:ri.conicet.gov.ar:11336/85277instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982024-05-08 14:22:52.962CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Potential impact of interfacial composition of proteins and polysaccharides stabilized emulsions on the modulation of lipolysis. The role of bile salts
title Potential impact of interfacial composition of proteins and polysaccharides stabilized emulsions on the modulation of lipolysis. The role of bile salts
spellingShingle Potential impact of interfacial composition of proteins and polysaccharides stabilized emulsions on the modulation of lipolysis. The role of bile salts
Pilosof, Ana Maria Renata
BILE
FATTY ACIDS UPTAKE
INTERFACIAL COMPOSITION
LIPOLYSIS
SALTS
https://purl.org/becyt/ford/2.10
https://purl.org/becyt/ford/2
title_short Potential impact of interfacial composition of proteins and polysaccharides stabilized emulsions on the modulation of lipolysis. The role of bile salts
title_full Potential impact of interfacial composition of proteins and polysaccharides stabilized emulsions on the modulation of lipolysis. The role of bile salts
title_fullStr Potential impact of interfacial composition of proteins and polysaccharides stabilized emulsions on the modulation of lipolysis. The role of bile salts
title_full_unstemmed Potential impact of interfacial composition of proteins and polysaccharides stabilized emulsions on the modulation of lipolysis. The role of bile salts
title_sort Potential impact of interfacial composition of proteins and polysaccharides stabilized emulsions on the modulation of lipolysis. The role of bile salts
dc.creator.none.fl_str_mv Pilosof, Ana Maria Renata
author Pilosof, Ana Maria Renata
author_facet Pilosof, Ana Maria Renata
author_role author
dc.subject.none.fl_str_mv BILE
FATTY ACIDS UPTAKE
INTERFACIAL COMPOSITION
LIPOLYSIS
SALTS
https://purl.org/becyt/ford/2.10
https://purl.org/becyt/ford/2
topic BILE
FATTY ACIDS UPTAKE
INTERFACIAL COMPOSITION
LIPOLYSIS
SALTS
https://purl.org/becyt/ford/2.10
https://purl.org/becyt/ford/2
description Important insights into the role of interfacial composition and structure in controlling the digestion of oil-water emulsions have been gained in the last decade. The driving interest relies on: i) the necessity of controlling the digestion of lipids to decrease or delay fat intake to address the obesity crisis existing worldwide and ii) assuring the bioaccessibility of bioactive emulsified lipids or hydrophobic bioactive compounds. This article mainly reviews the relationship between the composition and structure of protein and polysaccharides stabilized emulsions and their susceptibility to in vitro lipolysis. The analysis concentrates on emulsions where (1) proteins or (2) polysaccharides are used as single emulsifiers, (3) emulsions stabilized by protein-polysaccharide conjugates, (4) protein-polysaccharide multilayer emulsions where the primary emulsion is formed by a protein, (5) protein-polysaccharide emulsions where proteins are the main emulsifiers and the polysaccharides perform as stabilizers. The mechanisms involved in the control of the rate and extent of lipolysis are discussed with special attention given to the interactions between emulsions components and bile salts as a critical point for controlling lipids digestion.
publishDate 2017
dc.date.none.fl_str_mv 2017-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/85277
Pilosof, Ana Maria Renata; Potential impact of interfacial composition of proteins and polysaccharides stabilized emulsions on the modulation of lipolysis. The role of bile salts; Elsevier; Food Hydrocolloids; 68; 7-2017; 178-185
0268-005X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/85277
identifier_str_mv Pilosof, Ana Maria Renata; Potential impact of interfacial composition of proteins and polysaccharides stabilized emulsions on the modulation of lipolysis. The role of bile salts; Elsevier; Food Hydrocolloids; 68; 7-2017; 178-185
0268-005X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2016.08.030
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0268005X16303812
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1799196316324069376
score 15,811543

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