Lipid oxidation in food emulsions under gastrointestinal-simulated conditions: the key role of endogenous tocopherols and initiator - Archive ouverte HAL Accéder directement au contenu
Article Dans Une Revue Food Digestion Année : 2012

Lipid oxidation in food emulsions under gastrointestinal-simulated conditions: the key role of endogenous tocopherols and initiator

Résumé

The health significance of lipid oxidation productscarried by the diet or eventually formed during food digestion isactually addressed. Accordingly, some data show that the gas-tric environment could be prooxidant. The aim of this work wasto evaluate the impact of the balance between lipophilic anti-oxidant species and dietary prooxidant on lipid oxidation underin vitro gastrointestinal conditions. Rapeseed oil-in-water emul-sions stabilized by bovine serum albumin were submitted suc-cessively to simulated stomach and intestinal conditions. Lipidoxidation was evaluated through the measurement of oxygenconsumption, the formation of hydroperoxides and malonalde-hyde (MDA). With endogenous tocopherols (553 mgkg−1oil)and without initiator no oxygen was consumed, while thepresence of metmyoglobin (20 μM) induced a low oxygenconsumption and formation of MDA during the gastric (73±13 nmolg−1lipids) and intestinal steps (163±13 nmolg−1lip-ids). Without endogenous tocopherol (<2 mgkg−1oil) and withmetmyoglobin (20μM), amounts of hydroperoxides and MDAreached 79±28μmolg−1lipids and 2,139±78 nmolg−1lipids,respectively, after the gastric phase and 113±22μmolg−1lipidsand 2,663±38 nmolg−1lipids during the intestinal phase. Theresults indicate that the composition of the food bolus, inparticular the presence of lipophilic antioxidant and/or proox-idant species, is critical for the oxidative fate of emulsifiedlipids during digestion. Moreover, the physicochemical condi-tions of the digestion, rather than the constituents of simulateddigestive fluids, seemto favor lipid oxidation.
Fichier non déposé

Dates et versions

hal-01867993 , version 1 (04-09-2018)

Identifiants

Citer

Hernan Kenmogne Domguia, Anne Meynier, C Boulanger, Claude Genot. Lipid oxidation in food emulsions under gastrointestinal-simulated conditions: the key role of endogenous tocopherols and initiator. Food Digestion, 2012, 3 (1-3), pp.46-52. ⟨10.1007/s13228-012-0026-9⟩. ⟨hal-01867993⟩

Collections

INRA INRAE
16 Consultations
0 Téléchargements

Altmetric

Partager

Gmail Facebook X LinkedIn More