Abstract
Some known mechanisms proposed for the reduction of blood cholesterol by dietary fibre are: binding with bile salts in the duodenum and prevention of lipid absorption, which can be partially related with the bile salt binding. In order to gain new insights into the mechanisms of the binding of dietary fibre to bile salts, the goal of this work is to study the main interactions between cellulose derivatives and two types of bile salts. Commercial cellulose ethers: methyl (MC), hydroxypropyl (HPC) and hydroxypropylmethyl cellulose (HPMC), have been chosen as dietary fibre due to their highly functional properties important in manufactured food products. Two types of bile salts: sodium taurocholate (NaTC) and sodium taurodeoxycholate (NaTDC), have been chosen to understand the effect of the bile salt type. Interactions in the bulk have been investigated by means of differential scanning calorimetry (DSC) and linear mechanical spectroscopy. Results show that both bile salts have inhibitory effects on the thermal structuring of cellulose ethers and this depends on the number and type of substitution in the derivatised celluloses, and is not dependent upon molecular weight. Concerning the bile salt type, the more hydrophobic bile salt (NaTDC) has greater effect on these interactions, suggesting more efficient adsorption onto cellulose ethers. These findings may have implications in the digestion of cellulose-stabilised food matrices, providing a springboard to develop new healthy cellulose-based food products with improved functional properties.
Highlights
There is an increasing interest in the development of healthier foods
These cellulose derivatives were chosen as a model of non-ionic dietary fibre, where the hydrophobicity can be tuned by varying the number, type and pattern of substituents
We will evaluate the effect of the number and type of substituent of cellulose ethers, as well as of their molecular weight, to end with the effect of bile salt type
Summary
There is an increasing interest in the development of healthier foods. In this regard, the incorporation of dietary fibre in food (fibre-rich processed foods) to improve nutritional properties is one of the many possibilities.[1,2] On the one hand, the food industry can take advantage of the physicochemical properties of dietary fibre to improve the viscosity, texture, sensory characteristics and shelf-life of their products. In a very recent study, we evaluated the interactions between commercial cellulose ethers and a bile salt.[14] These cellulose derivatives were chosen as a model of non-ionic dietary fibre, where the hydrophobicity can be tuned by varying the number, type and pattern of substituents. These cellulose ethers are obtained by partially reacting the hydroxyl groups in sugar rings of the native cellulose backbone.
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