NDLI: Water-in-oil microemulsions <i>versus</i> emulsions as carriers of hydroxytyrosol: an <i>in vitro</i> gastrointestinal lipolysis study using the pHstat technique

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Water-in-oil microemulsions versus emulsions as carriers of hydroxytyrosol: an in vitro gastrointestinal lipolysis study using the pHstat technique

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Water-in-oil microemulsions versus emulsions as carriers of hydroxytyrosol: an in vitro gastrointestinal lipolysis study using the pHstat technique

Content Provider	Royal Society of Chemistry (RSC)
Author	Chatzidaki, Maria D. Leal-Calderon, Fernando Xenakis, Aristotelis Carrière, Frédéric Mateos-Diaz, Eduardo
Copyright Year	2016
Abstract	Water-in-oil (W/O) microemulsions and emulsions based on medium chain triglycerides (MCT) were successfully formulated with the addition of emulsifiers and used as encapsulation matrices for hydroxytyrosol (HT), an antioxidant naturally found in extra virgin olive oil. The digestibility of these edible W/O dispersions by recombinant dog gastric lipase (rDGL) and porcine pancreatic lipase (PPL) was then tested at different pH values using a pHstat device. rDGL and PPL displayed a much lower activity on the W/O microemulsion than that on the W/O emulsion and MCT alone. This was explained by the presence of higher amounts of emulsifiers (4.9% w/w lecithin and monoglycerides) in the composition of W/O microemulsions compared to W/O emulsions (1.3% w/w emulsifiers). These surfactants also induced a shift of maximum lipase activity towards lower pH values, which usually reflects the competition between surfactants and lipases for binding at the lipid–water interface. rDGL and PPL were then used consecutively in a two-step digestion model mimicking the conditions found in the human gastrointestinal tract. Direct titration and back-titration of free fatty acids allowed the continuous estimation of lipolysis rates under both gastric and duodenal conditions. Gastric lipolysis of W/O microemulsions was reduced 6 to 9-fold compared to W/O emulsions. This inhibition had a major impact on the overall lipolysis, although duodenal lipolysis was less affected by the dispersion type. The presence of HT had also some minor effects on lipolysis rates.
Starting Page	2258
Ending Page	2269
Page Count	12
File Format	HTM / HTML PDF
ISSN	20426496
Volume Number	7
Issue Number	5
Journal	Food & Function
DOI	10.1039/c6fo00361c
Language	English
Publisher	Royal Society of Chemistry
Access Restriction	Open
Subject Keyword	MCT PPL Triglyceride Hydroxytyrosol Antioxidant Olive oil Dog Lipase Pancreatic lipase family PH Microemulsion Emulsion Lecithin Gastrointestinal tract Titration Lipolysis
Content Type	Text
Resource Type	Article
Subject	Medicine Food Science

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