Natural Emulsifiers Research Articles

Use of olive and sunflower protein hydrolysates for the physical and oxidative stabilization of fish oil-in-water emulsions.

Olive and sunflower seeds are by-products generated in large amounts by the plant oil industry. The technological and biological properties of plant-based substrates, especially protein hydrolysates, have increased their use as functional ingredients for food matrices. The present study evaluates the physical and oxidative stabilities of 50 g kg-1 fish oil-in-water emulsions where protein hydrolysates from olive and sunflower seeds were incorporated at 20 g kg-1 protein as natural emulsifiers. The goal was to investigate the effect of protein source (i.e. olive and sunflower seeds), enzyme (i.e. subtilisin and trypsin) and degree of hydrolysis (5%, 8% and 11%) on the ability of the hydrolysate to stabilize the emulsion and retard lipid oxidation over a 7-day storage period. The plant protein hydrolysates displayed different emulsifying and antioxidant capacities when incorporated into the fish oil-in-water emulsions. The hydrolysates with degrees of hydrolysis (DH) of 5%, especially those from sunflower seed meal, provided higher physical stability, regardless of the enzymatic treatment. For example, the average D [2, 3] values for the emulsions containing sunflower subtilisin hydrolysates at DH 5% only slightly increased from 1.21 ± 0.02 μm (day 0) to 2.01 ± 0.04 μm (day 7). Moreover, the emulsions stabilized with sunflower or olive seed hydrolysates at DH 5% were stable against lipid oxidation throughout the storage experiment, with no significant variation in the oxidation indices between days 0 and 4. The results of the present study support the use of sunflower seed hydrolysates at DH 5% as natural emulsifiers for fish oil-in-water emulsions, providing both physical and chemical stability against lipid oxidation. © 2024 Society of Chemical Industry.

Structure, Biological Functions, Separation, Properties, and Potential Applications of Milk Fat Globule Membrane (MFGM): A Review.

The milk fat globule membrane (MFGM) is a thin film that exists within the milk emulsion, suspended on the surface of milk fat globules, and comprises a diverse array of bioactive components. Recent advancements in MFGM research have sparked a growing interest in its biological characteristics and health-related functions. Thorough exploration and utilization of MFGM as a significant bioactive constituent in milk emulsion can profoundly impact human health in a positive manner. Scope and approach: This review comprehensively examines the current progress in understanding the structure, composition, physicochemical properties, methods of separation and purification, and biological activity of MFGM. Additionally, it underscores the vast potential of MFGM in the development of additives and drug delivery systems, with a particular focus on harnessing the surface activity and stability of proteins and phospholipids present on the MFGM for the production of natural emulsifiers and drug encapsulation materials. MFGM harbors numerous active substances that possess diverse physiological functions, including the promotion of digestion, maintenance of the intestinal mucosal barrier, and facilitation of nerve development. Typically employed as a dietary supplement in infant formula, MFGM's exceptional surface activity has propelled its advancement toward becoming a natural emulsifier or encapsulation material. This surface activity is primarily derived from the amphiphilicity of polar lipids and the stability exhibited by highly glycosylated proteins.

Developing thermally stable beverage emulsions using mildly fractionated pea proteins

AbstractOil‐in‐water emulsions are widely used as the base flavoring or clouding agents in various beverages. Pulse proteins can play a major role as a natural emulsifier in beverages. However, the presence of insoluble components greatly minimizes their potential application in beverage emulsions. In this work, pea protein concentrate was mildly fractionated by aqueous centrifugation to recover a soluble fraction with 71% protein yield, which was then used to develop 5% oil‐in‐water emulsions using a high‐pressure homogenizer. Emulsion stability was tested by heat treatment (90°C, 30 min) in the presence of NaCl (0–1 M) at pH 7.0 and 2.0. Stability increased upon the addition of salt at pH 7, while at pH 2, proteins and droplets aggregated. Heat treatment led to extensive aggregation at both pH values, which was further worsened by salt. To prevent thermal destabilization, the proteins were heat‐treated at 75°C for 30 min for partial denaturation before emulsification under hot conditions. The heat‐treated protein‐stabilized emulsions at pH 7 had superior thermal stability at all salt concentrations without aggregation. However, a similar improvement was not observed at pH 2. Pre‐heating the soluble protein exposed the hydrophobic patches, leading to better adsorption on the droplet surface, which did not show additional aggregation upon further heating the emulsions at pH 7. Interestingly, heat‐treated protein‐stabilized emulsions showed a 44% drop in lipid digestibility compared to the original emulsions. The proposed approach could be a valuable addition to the utilization of pea proteins in beverage emulsions that could withstand heat treatment during food processing.

Tea saponin, a natural emulsifier, performs better in preparation of cinnamaldehyde nanoemulsion

In order to develop better performing cinnamaldehyde nanoemulsion (CNE), three different types of emulsifiers, namely, tea saponin (TS), soybean protein isolate (SPI), and Tween 80 (T80), were used for comparison. Each of the three emulsifiers was mixed with cinnamaldehyde (Cin) oil and prepared into CNE. The particle size of T80-CNE (171.01 ± 4.25 nm) and TS-CNE (178.39 ± 3.24 nm) were smaller, that of SPI-CNE (300.31 ± 12.79 nm) was bigger. TS-CNE had better storage (90 days) stability, thermal (60 °C) stability, and wettability than the other two. The three CNEs were effective in improving the antioxidant activity of Cin, with TS-CNE being the most effective. The three CNEs showed similar inhibitory properties against Escherichia coli and Penicillium italicum. In most conditions, the results of similar or better physicochemical properties of TS-CNE as compared to T80-CNE and SPI-CNE. The results of the study showed that TS acts as a natural emulsifier and the prepared CNE has excellent physicochemical properties. TS-CNE will hopefully be developed and utilized as a citrus preservative.

Mechanism of improving the digestibility of coconut globulin by atmospheric cold plasma treatment: The perspective of protein structure

As a natural emulsifier in coconut milk, coconut globulin (CG) is a potential plant-based protein source to replace animal protein. However, due to its poor solubility and poor digestive properties, CG is not sufficiently utilized. The aim of this study was to improve the digestibility of CG by employing atmospheric cold plasma (ACP) technology. The influence of ACP treatment on the digestive properties of coconut globulin was evaluated by measurements of digestibility, degree of hydrolysis, free amino acids (FAAs), and polypeptide distribution after gastrointestinal digestion. These results implied that application of ACP treatment facilitated the digestion of CG, resulting in the hydrolysis of the compound into numerous smaller peptides (<1000 Da) and FAAs. The quartz crystal microbalance with dissipation technique was utilized to monitor the dynamic digestion process of CG. The results observed that ACP-treated CG had increased affinity for pepsin and trypsin, especially at 60 kV (the adsorbed mass was 7.60 μg/cm2). Various analytical techniques, including circular dichroism spectroscopy, Fourier transform infrared spectroscopy, fluorescence spectroscopy, and particle size distribution, demonstrated that ACP treatment facilitated the structural unfold of CG, resulting in increased exposure of enzyme binding sites and hydrolysis into smaller fragments. In addition, in vitro and cell-based antioxidant experiments provided evidence of the significant antioxidant activity of the hydrolysate derived from ACP-treated CG. Hence, the utilization of ACP treatment at 60 kV emerged as the optimal approach for enhancing the digestibility of CG (from 71.65% to 78.65%). This finding provides a theoretical basis for the use of ACP treatment in protein-rich foods, thereby providing insights for expanding the application of ACP treatment in the field of food processing.

Emollients with natural emulsifier Olivem 1000 as topical formulations for urea or sodium hyaluronate

Xerosis is one of the common dermatological problems. Preparations recommended for daily care of the dry skin are emollients. Emollient preparations demonstrate a moisturizing effect, they soften and smoothen the skin, keep water in the epidermis, supplement lipids of skin upper layers and protect from external harmful agents. The purpose of this study was to develop and characterize emollients containing natural emulsifier Olivem 1000 as topical delivery systems for urea or sodium hialuronate. Physicochemical and mechanical properties of designed formulations were evaluated. Moreover, ex vivo adhesion study on the hairless mice skin as a model of adhesive layer was carried out and in vivo preliminary assessment of transepidermal water loss (TEWL) was performed. Prepared emollient formulations were characterized by smooth consistency, they were easily spreadable on the skin surface and showed no phase separation. Formulations containing xanthan gum as a thickening agent were characterized by higher viscosity, hardness, cohesiveness and adhesiveness values. Prepared emollients showed thixotropic properties and they were classified as non-Newtonian shear thinning systems. All prepared emollients demonstrated bioadhesive properties. The analysis of TEWL showed that the greatest decrease in the TEWL value was noted in the case of emollient containing sodium hyaluronate which was applied to the person with the skin described as “the skin in a very poor condition”. The results of the conducted research indicate that developed emollients containing natural emulsifier Olivem 1000 seem to be a promising form of care preparations for topical use in case of chronic dryness of the skin.

Fish protein as a new emulsifier: Mechanism, enhancement, application

AbstractMarine resources are rich. In recent years, more and more people have paid attention to the development of blue food. Fish protein is one of the essential biomolecules in blue food. It is a natural emulsifier because of its natural, nontoxic, easily obtained, degradable, and good surface activity. The research and application of fish protein as an emulsifier were reviewed in this paper. The emulsifying mechanism of fish protein was discussed. The emulsifying property of fish protein was affected by natural factors (source and protein concentration) and processing environment (ion strength, temperature, and pH). The emulsifying property of fish protein was improved by ultrasound, high pressure, microgel, complexation, glycosylation, and enzyme cross‐linking. It was pointed out that future research of fish protein applications should focus on the problems of shortening the gap between laboratory and commercial; stable emulsion of fish protein is difficult to preserve and single loading. It provides a reference for the development of fish protein emulsifiers.

Chenodeoxycholic Acid-Loaded Nanoparticles Are Sufficient to Decrease Adipocyte Size by Inducing Mitochondrial Function.

Excess fat accumulation is not only associated with metabolic diseases but also negatively impacts physical appearance and emotional well-being. Bile acid, the body's natural emulsifier, is one of the few FDA-approved noninvasive therapeutic options for double chin (submental fat) reduction. Synthetic sodium deoxycholic acid (NaDCA) causes adipose cell lysis; however, its side effects include inflammation, bruising, and necrosis. Therefore, we investigated if an endogenous bile acid, chenodeoxycholic acid (CDCA), a well-known signaling molecule, can be beneficial without many of the untoward effects. We first generated CDCA-loaded nanoparticles to achieve sustained and localized delivery. Then, we injected them into the subcutaneous fat depot and monitored adipocyte size and mitochondrial function. Unlike NaDCA, CDCA did not cause cytolysis. Instead, we demonstrate that a single injection of CDCA-loaded nanoparticles into the subcutaneous fat reduced the adipocyte size by promoting fat burning and mitochondrial respiration, highlighting their potential for submental fat reduction.

Spray drying encapsulation of essential oils: Insights on various factors affecting the physicochemical properties of the microcapsules

AbstractSpray drying is a process that involves instantaneous conversion of a liquid or slurry into a free‐flowing powder in the presence of hot air or nitrogen gas current in a drying chamber. The technique is usually used to encapsulate active molecules like essential oils, plant extracts, fragrances, flavours and enzymes within a wall material. The encapsulation provides chemical and physical stability to the actives by converting them into free‐flowing powders which prevents their susceptibility to external atmospheric conditions like temperature, humidity, UV exposure and chemical oxidation. Spray drying encapsulation has an edge over other encapsulation techniques because it is fast, simple, efficient and economically feasible. The article focuses on encapsulating various essential oils within natural polymers and emulsifiers by spray drying methods to form stable microcapsules. The review also provides information on different types of spray drying equipment and process parameters like the type of atomiszer and nozzles, inlet–outlet temperature and type of cyclones. All the process parameters and materials are found to influence the physicochemical properties of the microencapsulates of essential oils. The review also discusses the effects of process parameters and materials on the encapsulation efficiency, moisture content, bulk and tapped density, agglomeration properties and thermal stability of the microencapsulates. Thus, the consolidated review will provide an overview of various optimization parameters and governing factors for obtaining microencapsulates of essential oils.

Phospholipid supplementation inhibits male and female odor discrimination in mice.

Dietary phospholipids (PLs) are promising supplements that are commonly found as natural food ingredients and emulsifier additives. The present study aimed to evaluate the effect of major PLs found in food supplements on social behavior in mice. In this study, the effect of short-term high dietary PL content was studied in terms of social odor discrimination and social interactions with male and female intruders in male mice. We used odor discrimination and habituation tests to demonstrate that PL-fed male mice tend to lose preference toward female odor and fail to discriminate against socially significant scents. At the same time, test animals recognize non-social odors. We also found that PL affected the social behavior of the test males, who tend to behave indiscriminately toward male and female intruders during direct contact. Brain metabolomic profiling revealed no major changes in the intermediary metabolism or neurotransmitter biosynthesis. At the same time, intranasal PL application resembled the effects of dietary supplementation. These data suggest that certain PL might suppress pheromone perception in the olfactory system and affect the sense of socially important odor cues.

Formulation and Characterization of herbal Emulgel by using four Tradesman herb Tamarindus indica, Achyranthes aspera, Nyctanthes arbor-tristis, Syzygium cumini

Topical drug administration is the localized administration of medication to any area of the body via the cutaneous, vaginal, ophthalmic, and rectal channels. Whether their skin is healthy or sick, they employ a wide variety of dermatological and cosmetic treatments on it. The synthesis and characterization of an herbal emulgel incorporating four traditional medicinal plants, namely Tamarindus indica, Achyranthes aspera, Nyctanthes arbor-tristis, and Syzygium cumini, are described. The emulgel formulation was prepared using a combination of natural emulsifiers and gelling agents to achieve stable emulsion and gel properties. The phytochemical analysis of the herbal extracts revealed the presence of bioactive compounds such as flavonoids, alkaloids, phenols, and tannins, known for their therapeutic effects. The emulgel was characterized for its physicochemical properties including pH, viscosity. Additionally, the emulgel was evaluated for its in vitro antioxidant activity using DPPH assay, Anti-microbial test by Escherichia coli and in vitro anti-inflammatory activity using the animal method. The results indicated that the herbal emulgel exhibited significant antioxidant and anti-inflammatory activities, attributed to the synergistic effects of the bioactive compounds present in the herbal extracts. Overall, the formulated herbal emulgel holds promise as a natural alternative for topical applications, offering antioxidant, antimicrobial and antiinflammatory benefits, which could potentially find applications in the pharmaceutical and cosmetic industries.

Potentials of omega-3 fatty acids as therapeutic drugs and its obstacles in the pathway: A critical review

Context: Eicosapentaenoic acid, docosahexaenoic acid, and docosapentaenoic acid are the significant members of the ω-3 fatty acid group. Their beneficial pharmacological effects open new paths for therapeutics. Aims: To provide an updated overview of the source, chemical features, pharmacological effects, dosage forms, and patents of omega-3 fatty acids and analyze the limitations in visualizing them as an active drug for treatment. Methods: PubMed, Science Direct, Google Scholar, Springer Link, Google Patent, and Espacenet were used for the systematic search for articles from 2011–2023. Specific keywords were used for the search. For the screening process, articles related to the topic with full text in English were chosen. Two independent researchers analyzed, extracted, and summarized relevant data in Excel for data presentation. Results: 196 references were chosen for this review. In summary, lipid mediators from omega-3 fatty acids were found to exert anti-inflammatory functions, modulate signal transactions, regulate gene expression, and work as anti-microbial agents. These functions positively impact the cardiovascular, immune, metabolic, nerve, and optic systems. Despite abundant benefits, most products related to n-3 fatty acids were concentrated on utilizing as adjuvants and supplements. The source-related issues, complex extraction methods, oxidative instability, cost, side effects of formulations, complicated patent processes, and lenient regulation for supplements have been viewed as the reasons. Conclusions: Omega-3 fatty acids are a safe choice as a therapeutic drug for elderly patients, pregnant women, and children with disorders. Microbial production, low-energy formulation, and the use of natural emulsifiers can resolve the obstacles in this pathway.

The Bioactivity and Physicochemical Properties of Emulsions Based on Tamanu, Moringa, and Inca Inchi Oils.

With increasing bacterial resistance to antibiotics, novel strategies for protection against microbial infections are crucial. Emulsions enhance the solubility of natural antibacterial oils and their uptake, making them promising drug delivery systems. However, it is important to find the right emulsifier to ensure that the oil has the right dispersion and does not adversely affect its antibacterial properties. Hence, this study investigated emulsions created from three vegetable oils: moringa oil from Moringa oleifera seeds, inca inchi oil from Plukenetia volubilis seeds, and tamanu oil from the Calophyllum inophyllum fruit. Emulsions were formed using two natural emulsifiers, lecithin and casein, at concentrations of 2.5%, 5%, and 10% (w/w). The study assessed the oil and emulsions' characteristics, including the zeta potential, creaming index, and particle size distribution. The antimicrobial properties of these oils and the most stable emulsions were examined. Gas chromatography was used to analyze the oil compositions. The potential antimicrobial properties of emulsions formulated with natural oils was proved. Particularly noteworthy were emulsions containing a 2.5% inca inchi or tamanu oil, stabilized with casein. The particle size ranged between 100 nm and 900 nm with the average size 300 nm. These emulsions also showed antibacterial activity against selected strains, and the strongest effect was observed for the system with inca inchi oil, which reduced S. epidermidis bacterial activity by more than 60%. Therefore, it can be expected that the completed research will allow the development of antibacterial systems based on inca inchi or tamanu oils for use in the food industry.

Effect of dietary lysophospholipid supplementation on growth performance, serum lipids, small intestine morphology and caeca microflora in broiler chickens.

The digestibility of animal fats and oils is limited by a reduction in the production and secretion of lipase and bile salts in young chickens. The addition of a natural emulsifier (lysophospholipids [LPL]) in poultry diet may increase the emulsification of lipids and their digestibility. An experiment was conducted to evaluate the effects of feed LPLs supplementation with different fat sources on performance, serum lipid composition, small intestine morphology and caeca microflora in broiler chickens. A completely randomized factorial design (2×3×2) was used to evaluate the effect of LPL supplementation (0 and 0.25g/kg) and three different fat sources (soybean oil, tallow and a 50:50 mixture of the two) in corn and soybean meal diets containing two levels of fat (1.5 and 3%), providing 12 isocaloric and isonitrogenous grower diets. Each experimental diet was fed to six replications of 10 birds from 15 to 28 days of age. Average growth performance during this period and small intestine morphology, serum lipid composition and caeca microflora were evaluated on day 28. The interaction effects of LPL supplementation, source and/or level of fats were not significant for the performance parameters measured during the 15 to 28 days. The treatment effects were significant for the villus width and crypt depth measured in the jejunum on day 28. The LPL supplementation significantly increased crypt depth. The interaction effect of fat source and level of fat were significant for villus width. The addition of a 3% blend of soybean oil/tallow (50/50) reduced the serum low-density lipoprotein (LDL) level. The Lactobacillus population was increased by the addition of LPL, or a 1.5% blend of soybean oil and tallow, to the diet. Our study showed that LPL supplementation of diet containing a 1.5% blend of soybean oil and tallow can improve serum lipid indices and caeca Lactobacillus populations in broiler chickens.

Phase Transitions in Oil Disperse Systems and their Influence on the Thermochemical Process of Oil Dehydration

It is established that within the temperature range of oil dehydration in the fields, a phase transition occurs in oils, accompanied by a multifold change in the particle size of their dispersed phase. The study examines the method of assessing the temperature T* at which this process occurs based on the temperature dependence of oil viscosity. It is found that with T&gt;T*, there are two effects taking place in oils that change the stability of oil-water emulsions in two opposite directions. Specifically, the reduction of oil viscosity facilitates a decrease in emulsion stability. In turn, increased emulsion stability is promoted by a rise in the content of natural emulsifiers in the oil disperse medium at T&gt;T* due to a phase transition with a dramatic change in the particle size of the disperse phase. Therefore, the maximum speed and degree of oil dehydration is achieved at T*, which is confirmed experimentally. As a result, the need for a critical analysis of the oil treatment temperature regime used in the fields considering phase transitions within the particles of its dispersed phase is shown.

Effect of emulsifiers on the properties of corn starch films incorporated with Zanthoxylum bungeanum essential oil

The use of natural and safe ingredients in green food packaging material is a hot research topic. This study investigated the effect of different emulsifiers on starch film properties. Three types of emulsifiers, including Tween 80 as a small-molecule surfactant, sodium caseinate (CAS), whey protein isolate (WPI), and gelatin (GE) as macromolecule emulsifiers, whey protein isolate fibril (WPIF) as a particle emulsifier, were utilized to prepare Zanthoxylum bungeanum essential oil (ZBO) emulsions. The mechanical, physical, thermal, antibacterial properties, microstructure and essential oil release of starch films were investigated. CAS-ZBO nanoemulsion exhibited the smallest particle size of 198.6 ± 2.2 nm. The film properties changed with different emulsifiers. CAS-ZBO film showed the highest tensile strength value. CAS-ZBO and WPIF-ZBO films exhibited lower water vapor permeability than Tween-ZBO. CAS-ZBO film showed good dispersion of essential oil, the slowest release rate of essential oils in all food simulants, and the best antibacterial effect against Staphylococcus aureus and Listeria monocytogenes. The films composed of CAS-ZBO nanoemulsion, corn starch, and glycerol are considered more suitable for food packaging. This work indicated that natural macromolecule emulsifiers of CAS and WPIF are expected to be used in green food packaging material to offer better film properties.

Exploring the potential of plant-based emulsion gels enriched with β-glucan and potato protein as egg yolk alternatives

This study investigated the microstructure, physicochemical properties, and digestibility of plant-based egg yolk (PBEY) as a potential replacement for real egg yolk (REY). The PBEY consisted of oil-in-water emulsions containing β-carotene and vitamin D in the oil phase and β-glucan and potato proteins in the aqueous phase. The potato proteins were used as natural emulsifiers and gelling agents, the β-carotene was used as a natural yellow pigment, and the β-glucan, β-carotene, and vitamin D were used to improve the nutritional profile. In aqueous solutions, β-glucan was susceptible to aggregation and precipitation. However, it remained stable in PBEY during storage, which was attributed to non-covalent interactions between the potato proteins and β-glucan. β-glucan increased the apparent shear viscosity and shear thinning behavior of the PBEY, which was attributed to its polymeric nature. The thermal gelling properties of the PBEY were also affected by β-glucan addition, with a decrease in gelation temperature and final gel strength, indicating changes in gel structure. The addition of β-glucan also increased the hardness and resilience of the egg analogs, with 2.5 wt% yielding properties like REY in terms of springiness and chewiness. The color matching theory was used to match the color of the PBEY to REY. Optimizing the concentration of β-carotene in the PBEY allowed us to successfully match the yellow color of REY. The presence of β-glucan in the PBEY increased protein hydrolysis during simulated gastric and small intestinal digestion, but it decreased lipid hydrolysis and vitamin D bioaccessibility in the small intestine. This reduced bioaccessibility was attributed to the ability of the polysaccharide to inhibit the digestion of the protein-coated oil droplets. This study provides an improved understanding of how β-glucan affects the properties of nutrient-fortified PBEY. The PBEY developed in this study may be suitable for consumers seeking healthy and sustainable plant-based alternatives to REY. However, further research is required to test the sensory properties.

Extraction of pectins from renewable grapefruit (Citrus paradisi) peels using deep eutectic solvents and analysis of their structural and physicochemical properties

This study presents an innovative attempt to extract high-quality pectins from grapefruit (Citrus paradisi) peels by using deep eutectic solvents (DESs) as extraction agents. The maximum yield of betaine-citric acid (BC)-extracted pectin (BC-P) reached 36.47 % under the optimum process conditions: an L/S ratio of 25 mL/g, a pH of 2.0, and a temperature of 85 °C for 120 min. The yield of BC-P was significantly higher than HCl-extracted pectin (HCl-P, 8.76 %) under a pH of 2.0. In addition, the structural, physicochemical, and emulsifying properties of the purified pectins (BC-P and HCl-P) and commercial pectin (CP) were comparatively analyzed. Results showed that BC-P exhibited higher RG-I value, more arabinan side-chains, bigger Mw and Mn value than HCl-P. Moreover, the viscosity, G′ and G′′ of BC-P were significantly higher than those of HCl-P and CP. More importantly, BC-P demonstrated better emulsifying activity and stability compared to HCl-P and CP. When the concentration of BC-P was increased to 1.50 %, a stable emulsion containing a 50 % soybean oil fraction could be obtained. Our results confirmed that DESs can be considered as high-effective agents for pectin extraction. Pectins extracted from grapefruit peels can be as a promising natural emulsifiers that can be used in the food industry.

73 Effects of Fatty Acids Sources and Lysophospholipids on Nutrient Digestibility in Lactating Cows

Abstract Fatty acids (FA) are a common supplement for lactating cows to increase energy supply, potentially improving feed efficiency and milk and milk fat yields. However, different FA can cause varying responses probably because of different FA digestibility and interactions with other nutrients (e.g., fibers). Lysophospholipids (LPL) are natural emulsifiers and LPL as a feed additive have shown increases in FA digestibility and nutrient absorption in non-ruminant animals. This study aimed to investigate the effects of FA sources with LPL supplementation on nutrient digestibility in lactating cows. Mid-lactation cows (n = 48) were allocated into 12 blocks, and cows in each block were randomly assigned to the following dietary treatments:1) a diet with a FA supplement [1.8% of dietary dry matter (DM)] mainly containing palmitic acid (PA); 2) the PA diet with LPL (0.003% of dietary DM); 3) a diet with a FA supplement (1.8% of dietary DM) mainly containing stearic acid (SA); and 4) the SA diet with LPL (0.003% of DM). The experiment was conducted for 6 weeks, and spot samples of feces and urine were collected over 3 days (every 3 hours within a 24-hour cycle) during the last week of the experiment to determine nutrient digestibility and utilization. Data were analyzed using the mixed model with FA source, LPL, and their interaction as fixed effects and block as a random effect. The digestibility of DM, organic matter, and crude protein were not affected by the FA source and no interaction between FA and LPL was observed. However, PA had greater neutral detergent fiber (NDF) digestibility (41.4 vs. 38.8%; P = 0.04) than SA with no interaction between the FA source and LPL. In addition, as expected, PA decreased (P &amp;lt; 0.01) the digestibility of 16-carbon FA compared with SA due to the greater C16:0 supply, and SA decreased (P &amp;lt; 0.01) that of 18-carbon FA compared with PA due to the greater C18:0 supply. Supplementation of LPL did not affect digestibility of DM, OM, CP, and NDF, but increased total FA digestibility (64.7 vs. 60.5%; P = 0.02) compared with no LPL. In addition, LPL increased 18-carbon FA digestibility (68.2 vs. 74.1%; P &amp;lt; 0.01) compared with no LPL. An interaction between LPL and FA was observed for 16-carbon digestibility because LPL increased 16-carbon digestibility with SA but not with PA. In conclusion, PA supplementation improved fiber digestibility compared with SA, which could be a factor for increased productivity (e.g., milk fat). Supplementation of LPL was effective in increasing FA digestibility and may have potential to increase dietary energy supply or provide a similar energy supply with less dietary fat content in practice. However, more studies are needed to understand different interactions of LPL with FA sources.

Casein-phosphatidylcholine emulsifier remodels LPS-induced intestinal barrier disfunction via regulating ferroptosis and lipid metabolism

Recently, the biosafety of synthetic emulsifier in intestinal barrier has raised significant concerns. Casein- phosphatidylcholine (CP), which is a natural emulsifier, has better emulsification and stability. However, the effect of CP on intestinal barrier remains unknow. Intestinal permeability and lipomics analysis showed that carboxymethyl cellulose (CMC) and CP have no significant effect on intestinal barrier in normal intestinal barrier model, whereas CP increased transmembrane resistance value and remodeled lipid homeostasis in LPS induced intestinal barrier dysfunction model, indicating its superior biosafety. To explore the underlying molecular mechanism of emulsifier on intestinal barrier dysfunction, the bioinformatics analysis of six original microarray datasets including 168 cases in NCBI-Gene Expression Omnibus database showed ferroptosis-related genes showed a significant differential expression. The quantitative polymerase chain reaction analysis demonstrated that CP can repair the imbalance of lipid homeostasis induced by LPS and restore normal intestinal permeability by regulating the expression of ferroptosis-related genes, while CMC could can enhance intestinal permeability by inducing ferroptosis of intestinal epithelial cells through lipid peroxidation. In conclusion, this study highlighted CP could remodel LPS-induced intestinal barrier disfunction via regulating ferroptosis and lipid metabolism. These findings can be used as a new insight for the design of new healthy emulsifier.