In vitro digestion of lipids in real foods: influence of lipid organization within the food matrix and interactions with non-lipidic components
[EN] In vitro digestion research has scarcely addressed the assessment of the complexity of digestion in real food. The aim of the present study was to evaluate the influence of intestinal conditions, nonlipid components, and lipid organization within the food matrix on lipolysis extent. A selection...
| Autores: | , , , |
|---|---|
| Tipo de recurso: | artículo |
| Fecha de publicación: | 2018 |
| País: | España |
| Institución: | Universitat Politècnica de València (UPV) |
| Repositorio: | RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia |
| Idioma: | inglés |
| OAI Identifier: | oai:riunet.upv.es:10251/116156 |
| Acceso en línea: | https://riunet.upv.es/handle/10251/116156 |
| Access Level: | acceso abierto |
| Palabra clave: | In vitro digestion Lipolysis Nutrition Pancreatic insufficiency Food matrix TECNOLOGIA DE ALIMENTOS |
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In vitro digestion of lipids in real foods: influence of lipid organization within the food matrix and interactions with non-lipidic componentsCalvo-Lerma, JoaquimFornés-Ferrer, VictoriaHeredia Gutiérrez, Ana Belén|||0000-0001-6629-9779Andrés Grau, Ana María|||0000-0002-6132-3167In vitro digestionLipolysisNutritionPancreatic insufficiencyFood matrixTECNOLOGIA DE ALIMENTOS[EN] In vitro digestion research has scarcely addressed the assessment of the complexity of digestion in real food. The aim of the present study was to evaluate the influence of intestinal conditions, nonlipid components, and lipid organization within the food matrix on lipolysis extent. A selection of 52 foods was studied under different simulated intestinal conditions, including those related to patients with cystic fibrosis (pH6, bile salts 1 mM due to decreased pancreatic and biliary secretions) and to healthy subjects (pH7, bile salts 10 mM). Linear mixed regression models were applied to explain associations of food properties with lipolysis. Normal intestinal conditions allowed for optimal lipolysis in most of the foods in contrast to the altered intestinal scenario (30 compared with 1 food reaching > 90% lipolysis). Lipid-protein and lipid-starch interactions were evidenced to significantly affect lipolysis (P < 0.001) in all the digestion conditions, decreasing in those foods with low fat and high protein or high starch content. In addition, under decreased intestinal pH and bile concentration, lipolysis was lower in foods with complex solid structures and continuous lipid phase than in the oil-in-water continuous aqueous phase (global P < 0.01). However, in the normal conditions lipid organization within the food matrix did not show a significant effect on lipolysis (global P = 0.08). In conclusion, food properties play a crucial role in lipolysis, which should be considered when establishing dietary recommendations. Practical ApplicationFood composition, lipid organization within the food matrix, and gastrointestinal conditions are key factors affecting lipolysis. Knowledge on that can be used to modulate lipolysis performance after food ingestion. Different applications are foreseen, as food design and nutritional recommendations for the general populations and specific target groups. The most immediate application is related to the scope of the research project that frames this work (). These results have contributed to the development of a mobile app for cystic fibrosis patients, which includes an algorithm for enzyme dose prediction based on food properties. The app is currently being tested in a clinical trial setting.Authors of this paper acknowledge the European Union and the Horizon 2020 Research and Innovation Framework Programme (PHC-26-2014 call Self-management of health and disease: citizen engagement and mHealth) for fully funding this research under grant agreement number 643806.Blackwell PublishingDepartamento de Tecnología de AlimentosInstituto Universitario de Ingeniería de Alimentos (FoodUPV)Escuela Técnica Superior de Ingeniería Agronómica y del Medio NaturalEuropean CommissionRepositorio Institucional de la Universitat Politècnica de València Riunet20182018-01-01journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfhttps://riunet.upv.es/handle/10251/116156reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valénciainstname:Universitat Politècnica de València (UPV)InglésengEuropean Commission https://doi.org/10.13039/501100000780 H2020 643806 Innovative approach for self-management and social welfare of Cystic Fibrosis patients in Europe: development, validation and implementation of a telematics tool.open accesshttp://purl.org/coar/access_right/c_abf2Reconocimiento - No comercial (by-nc) http://creativecommons.org/licenses/by-nc/4.0/info:eu-repo/semantics/openAccessoai:riunet.upv.es:10251/1161562026-06-13T07:49:27Z |
| dc.title.none.fl_str_mv |
In vitro digestion of lipids in real foods: influence of lipid organization within the food matrix and interactions with non-lipidic components |
| title |
In vitro digestion of lipids in real foods: influence of lipid organization within the food matrix and interactions with non-lipidic components |
| spellingShingle |
In vitro digestion of lipids in real foods: influence of lipid organization within the food matrix and interactions with non-lipidic components Calvo-Lerma, Joaquim In vitro digestion Lipolysis Nutrition Pancreatic insufficiency Food matrix TECNOLOGIA DE ALIMENTOS |
| title_short |
In vitro digestion of lipids in real foods: influence of lipid organization within the food matrix and interactions with non-lipidic components |
| title_full |
In vitro digestion of lipids in real foods: influence of lipid organization within the food matrix and interactions with non-lipidic components |
| title_fullStr |
In vitro digestion of lipids in real foods: influence of lipid organization within the food matrix and interactions with non-lipidic components |
| title_full_unstemmed |
In vitro digestion of lipids in real foods: influence of lipid organization within the food matrix and interactions with non-lipidic components |
| title_sort |
In vitro digestion of lipids in real foods: influence of lipid organization within the food matrix and interactions with non-lipidic components |
| dc.creator.none.fl_str_mv |
Calvo-Lerma, Joaquim Fornés-Ferrer, Victoria Heredia Gutiérrez, Ana Belén|||0000-0001-6629-9779 Andrés Grau, Ana María|||0000-0002-6132-3167 |
| author |
Calvo-Lerma, Joaquim |
| author_facet |
Calvo-Lerma, Joaquim Fornés-Ferrer, Victoria Heredia Gutiérrez, Ana Belén|||0000-0001-6629-9779 Andrés Grau, Ana María|||0000-0002-6132-3167 |
| author_role |
author |
| author2 |
Fornés-Ferrer, Victoria Heredia Gutiérrez, Ana Belén|||0000-0001-6629-9779 Andrés Grau, Ana María|||0000-0002-6132-3167 |
| author2_role |
author author author |
| dc.contributor.none.fl_str_mv |
Departamento de Tecnología de Alimentos Instituto Universitario de Ingeniería de Alimentos (FoodUPV) Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural European Commission Repositorio Institucional de la Universitat Politècnica de València Riunet |
| dc.subject.none.fl_str_mv |
In vitro digestion Lipolysis Nutrition Pancreatic insufficiency Food matrix TECNOLOGIA DE ALIMENTOS |
| topic |
In vitro digestion Lipolysis Nutrition Pancreatic insufficiency Food matrix TECNOLOGIA DE ALIMENTOS |
| description |
[EN] In vitro digestion research has scarcely addressed the assessment of the complexity of digestion in real food. The aim of the present study was to evaluate the influence of intestinal conditions, nonlipid components, and lipid organization within the food matrix on lipolysis extent. A selection of 52 foods was studied under different simulated intestinal conditions, including those related to patients with cystic fibrosis (pH6, bile salts 1 mM due to decreased pancreatic and biliary secretions) and to healthy subjects (pH7, bile salts 10 mM). Linear mixed regression models were applied to explain associations of food properties with lipolysis. Normal intestinal conditions allowed for optimal lipolysis in most of the foods in contrast to the altered intestinal scenario (30 compared with 1 food reaching > 90% lipolysis). Lipid-protein and lipid-starch interactions were evidenced to significantly affect lipolysis (P < 0.001) in all the digestion conditions, decreasing in those foods with low fat and high protein or high starch content. In addition, under decreased intestinal pH and bile concentration, lipolysis was lower in foods with complex solid structures and continuous lipid phase than in the oil-in-water continuous aqueous phase (global P < 0.01). However, in the normal conditions lipid organization within the food matrix did not show a significant effect on lipolysis (global P = 0.08). In conclusion, food properties play a crucial role in lipolysis, which should be considered when establishing dietary recommendations. Practical ApplicationFood composition, lipid organization within the food matrix, and gastrointestinal conditions are key factors affecting lipolysis. Knowledge on that can be used to modulate lipolysis performance after food ingestion. Different applications are foreseen, as food design and nutritional recommendations for the general populations and specific target groups. The most immediate application is related to the scope of the research project that frames this work (). These results have contributed to the development of a mobile app for cystic fibrosis patients, which includes an algorithm for enzyme dose prediction based on food properties. The app is currently being tested in a clinical trial setting. |
| publishDate |
2018 |
| dc.date.none.fl_str_mv |
2018 2018-01-01 |
| dc.type.none.fl_str_mv |
journal article http://purl.org/coar/resource_type/c_6501 VoR http://purl.org/coar/version/c_970fb48d4fbd8a85 |
| dc.type.openaire.fl_str_mv |
info:eu-repo/semantics/article |
| format |
article |
| dc.identifier.none.fl_str_mv |
https://riunet.upv.es/handle/10251/116156 |
| url |
https://riunet.upv.es/handle/10251/116156 |
| dc.language.none.fl_str_mv |
Inglés eng |
| language_invalid_str_mv |
Inglés |
| language |
eng |
| dc.relation.none.fl_str_mv |
European Commission https://doi.org/10.13039/501100000780 H2020 643806 Innovative approach for self-management and social welfare of Cystic Fibrosis patients in Europe: development, validation and implementation of a telematics tool. |
| dc.rights.none.fl_str_mv |
open access http://purl.org/coar/access_right/c_abf2 Reconocimiento - No comercial (by-nc) http://creativecommons.org/licenses/by-nc/4.0/ |
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info:eu-repo/semantics/openAccess |
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open access http://purl.org/coar/access_right/c_abf2 Reconocimiento - No comercial (by-nc) http://creativecommons.org/licenses/by-nc/4.0/ |
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openAccess |
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application/pdf |
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Blackwell Publishing |
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Blackwell Publishing |
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reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia instname:Universitat Politècnica de València (UPV) |
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Universitat Politècnica de València (UPV) |
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RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia |
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