Abstract
ObjectiveThe study was conducted to evaluate the stability of commercial coated lipase (CT-LIP) in vitro.MethodsThe capsules were tested under different conditions with a range of temperature, pH, dry heat treatment and steaming treatment, simulated gastric fluid (SGF) and simulated intestinal fluid (SIF) in this work, respectively. Free lipase (uncoated lipase, UC-LIP) was the control group. Lipase relative activities measured in various treatments were used as a reference frame to characterize the stability.ResultsThe lipase activities were decreased with increasing temperatures (p<0.05), and there was a markedly decline (p<0.01) in lipase comparative activities of UC-LIP at 80°C compared with CT-LIP group. Higher relative activities of lipase were observed in CT-LIP group compared with the free one under acidic ambient (pH 3 to 7) and an alkaline medium (pH 8 to 12). Residual lipase activities of CT-LIP group were increased (p<0.05) by 5.67% and 35.60% in dry heat and hydrothermal treatments, respectively. The lipase relative activity profile of CT-LIP was raised at first and dropped subsequently (p<0.05) compared with constantly reduced tendency of UC-LIP exposed to both SGF and SIF.ConclusionThe results suggest that the CT-LIP possesses relatively higher stability in comparison with the UC-LIP in vitro. The CT-LIP could retain the potential property to provide sustained release of lipase and thus improved its bioavailability in the gastrointestinal tract.
Highlights
The stress of weaning and immature digestive tract makes young pigs susceptible to considerable challenges, such as digestive disorders, diarrhea, higher morbidity and mortality [1,2]
Treatment of samples (CT-LIP or UC-LIP) in simulated gdarsytrhoein1a1-t1143 testinal (SGI) tract conditions refers to dissolution carried out in simulated gastric fluid (SGF, pH 3.5) and simulated intestinal fluid (SIF, pH 6.8) at 39°C, respectively
coated lipase (CT-LIP) protected by coating showed a stronger thermostability than the free one
Summary
The study was conducted to evaluate the stability of commercial coated lipase (CT-LIP) in vitro. Results: The lipase activities were decreased with increasing temperatures (p
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