Pre-duodenal lipid digestion of emulsions: Relevance, colloidal aspects and mechanistic insight - Archive ouverte HAL Access content directly
Journal Articles (Review Article) Food Research International Year : 2023

Pre-duodenal lipid digestion of emulsions: Relevance, colloidal aspects and mechanistic insight

Abstract

The digestion of lipids in the human body has several health and nutritional implications. Lipid digestion is an interfacial phenomenon meaning that water-soluble lipases need to first adsorb to the oil–water interface before enzymatic conversions can start. The digestion of lipids mainly occurs on colloidal structures dispersed in water, such as oil-in-water (o/w) emulsions, which can be designed during food formulation/processing or structured during digestion. From a food design perspective, different in vitro studies have demonstrated that the kinetics of lipid digestion can be influenced by emulsion properties. However, most of these studies have been performed with pancreatic enzymes to simulate lipolysis in the small intestine. Only few studies have dealt with lipid digestion in the gastric phase and its subsequent impact on intestinal lipolysis. In this aspect, this review compiles information on the physiological aspects of gastric lipid digestion. In addition, it deals with colloidal and interfacial aspects starting from emulsion design factors and how they evolve during in vitro digestion. Finally, molecular mechanisms describing gastric lipolysis are discussed.
No file

Dates and versions

Licence

Copyright

Identifiers

Cite

Marcos Infantes-Garcia, Sarah H.E. Verkempinck, Fréderic Carriére, Marc Hendrickx, Tara Grauwet. Pre-duodenal lipid digestion of emulsions: Relevance, colloidal aspects and mechanistic insight. Food Research International, 2023, 168, pp.112785. ⟨10.1016/j.foodres.2023.112785⟩. ⟨hal-04061615⟩

Collections

CNRS UNIV-AMU
20 View
1 Download

Altmetric

Share

Gmail Facebook X LinkedIn More