NDLI: Behavior of almond oil bodies during <i>in vitro</i> gastric and intestinal digestion

Content Provider	Royal Society of Chemistry (RSC)
Author	Singh, Harjinder Gallier, Sophie
Copyright Year	2012
Abstract	An aqueous suspension of almond oil bodies (about 10% lipids) was prepared and subjected to in vitro gastric (with pepsin) and intestinal (with bile salts and pancreatin) digestion, simulating fasting conditions. The physicochemical and structural changes of the almond oil body emulsion were examined. The almond oil body emulsion behaved similarly to a protein-stabilized emulsion, with flocculation of the oil bodies occurring under gastric conditions. Proteins, peptides, and phospholipids covered the surface of the oil bodies throughout gastric digestion. Under intestinal conditions, bile salts displaced the interfacial peptides and phospholipids, and disrupted the flocs. Gastric pepsinolysis of almond proteins was a prerequisite for their digestion in the duodenum. The oil body membrane had a negative impact on the efficiency of gastric digestion, and long chain fatty acids, the main lipolytic products, accumulated at the surface of the oil bodies and therefore limited the activity of pancreatic lipase.
Starting Page	547
Ending Page	555
Page Count	9
File Format	HTM / HTML PDF
ISSN	20426496
Volume Number	3
Issue Number	5
Journal	Food & Function
DOI	10.1039/c2fo10259e
Language	English
Publisher	Royal Society of Chemistry
Access Restriction	Open
Subject Keyword	Almond Pepsin Bile acid Pancreatic enzymes (medication) Fasting Emulsion Flocculation Duodenum Lipolysis Pancreatic lipase family
Content Type	Text
Resource Type	Article
Subject	Medicine Food Science

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