Release Of Free Fatty Acids Research Articles

Effects of Low-Intensity Pulsed Ultrasound on the Regulation of Free Fatty Acid Release in 3T3-L1 Cells.

To investigate the effects of low-intensity pulsed ultrasound (LIPUS) on the proliferation, differentiation, and tumor necrosis factor-α (TNF-α)-induced lipolysis of 3T3-L1 cells, and to explore the feasibility of regulating the release of free fatty acids (FFA) to prevent lipotoxicity. Different intensities (30, 60, 90, and 120 mW/cm2) of LIPUS were applied to 3T3-L1 preadipocytes for different durations (5, 10, 15, 20, 25, and 30 minutes). Appropriate parameters for subsequent experiments were selected by assessing cell viability. The effect of LIPUS on the proliferation and differentiation of 3T3-L1 cells was evaluated by microscope observation, flow cytometry, and lipid content determination. After treated with LIPUS and TNF-α (50 ng/mL), the degree of lipolysis was assessed by measuring the extracellular FFA content. Quantitative real-time polymerase chain reaction (qRT-PCR) was used to detect the mRNA expression of relevant genes. Different parameters of LIPUS significantly enhance the viability of 3T3-L1 cells (P < .05), with 20 minutes and 30 mW/cm2 as the most suitable settings. After LIPUS treatment, 3T3-L1 cell proliferation accelerated, apoptosis rate and G1 phase cell proportion decreased, the content of lipid droplets and TG was increased in differentiated cells, while FFA release decreased (P < .05). The expression of PCNA, PPARγ, C/EBPα, Perilipin A mRNA increased, and the expression of TNF-α, ATGL, HSL mRNA decreased (P < .05). LIPUS could promote the proliferation and differentiation of 3T3-L1 cells and inhibit TNF-α-induced lipolysis, indicating its potential as a therapy for mitigating lipotoxicity caused by decompensated adipocytes.

Microencapsulation of flaxseed oil in pea protein-gum arabic complex coacervates delays lipid digestion in liquid yoghurt

Flaxseed oil coacervates were produced by complex coacervation using soluble pea protein and gum arabic as shell materials, followed by either spray or electrostatic spray drying and their incorporation to yoghurt. Three yoghurt formulations were prepared: yoghurt with spray-dried microcapsules (Y-SD); with electrospray-dried microcapsules (Y-ES); with the encapsulation ingredients added in free form (Y). The standardised semi-dynamicin vitrodigestion method (INFOGEST) was employed to study the food digestion. The structure was analysed by confocal laser scanning microscopy and particle size distribution. Protein and lipid digestion were monitored by cumulated protein/free NH2 release and cumulated free fatty acids release, respectively. Stable microcapsules were observed during gastric digestion, but there was no significant difference in protein release/hydrolysis among samples until 55 min of gastric digestion. Formulation Y showed less protein release after 74 min (40.46 %) due to the free SPP being available and positively charged at pH 2–4, resulting in interactions with other constituents of the yoghurt, which delayed its release/hydrolysis. The total release of protein and free NH2 by the end of intestinal digestions ranged between 46.56–61.15 % and 0.83–1.57 µmol/g protein, respectively. A higher release of free fatty acids from formulation Y occurred at the end of intestinal digestion, implying that coacervates promoted the delayed release of encapsulated oil. In summary, incorporating protein–polysaccharides-based coacervates in yoghurt enabled the delay of the digestion of encapsulated lipids but accelerated the digestion of protein, suggesting a promising approach for various food applications.

Insulin regulation of regional lipolysis in upper-body obese and lean humans.

Upper-body obesity (UBO) results in insulin resistance with regards to free fatty acid (FFA) release; how this differs by fat depot and sex between adults with UBO and lean adults is unknown. We tested the hypothesis that insulin suppression of FFA release from the splanchnic bed, leg fat, and upper-body nonsplanchnic (UBNS) adipose tissue would be impaired in UBO. Fourteen volunteers with UBO (7 men and 7 women) and 14 healthy volunteers with normal weight (7 men and 7 women) participated in studies that included femoral artery, femoral vein, and hepatic vein catheterization. We then measured leg and splanchnic plasma flow as well as FFA kinetics (using isotopic tracers) under overnight fasting as well as low- and high-dose insulin infusion using the insulin clamp technique. We found the expected insulin resistance in UBO; the most quantitatively important difference between adults with UBO and lean adults was greater FFA release from UBNS adipose tissue when plasma insulin concentrations were in the postprandial, physiological range. There were obesity, but not sex, differences in the regulation of splanchnic FFA release and sex differences in the regulation of leg FFA release. Reversing the defects in insulin-regulated UBNS adipose tissue FFA release would have the greatest effect on systemic FFA abnormalities in UBO. These studies were supported by the US Public Health Service (grants DK45343 and DK40484), the Novo Nordic Foundation (grant NNF18OC0031804 and NNF16OC0021406), and the Independent Research Fund Denmark (grant 8020-00420B).

Construction of emulsion gel based on the interaction of anionic polysaccharide and soy protein isolate: Focusing on structural, emulsification and functional properties

In this study, the effects on the structures and emulsion gels of carrageenan (CA) and gum arabic (GA) with soybean protein isolate (SPI) were investigated. The results showed that CA and GA exposed hydrophobic groups to SPI, and formed complexes through non-covalent interactions to improve the stability of the complexes. Furthermore, the emulsion gels based on the emulsions exhibited that CA formed emulsion-filled gels with higher elasticity, stronger gel strength, and thermal reversibility, whereas GA formed emulsion-aggregated gels with higher viscosity, and a weak-gel network. The results of digestion showed that, CA was more helpful to slow down the release of free fatty acids and protect vitamin E during digestion. Compared with SPI-GA emulsion gel, SPI-CA emulsion gel had better physicochemical properties and stronger network structure. The results of this study may be useful in the development of anionic polysaccharides that interact with SPI, and they may provide new insights on the preparation of emulsion gels that slowly release fat-soluble nutrients.

Nanostructured lipid carrier loaded with Zingiber officinale oil to enhance transdermal bioactive delivery for topical formulation

This study reported on the enhancement of Zingiber officinale (Z. officinale) oil delivery, a bioactive with poor water solubility, by incorporating it into nanostructured lipid carriers (NLC) for transdermal bioactive delivery in topical formulations using the ultrasonication technique with a D–optimal mixture design approach. The independent factors in the process included the percentage of Z. officinale oil, solid lipid (glyceryl monostearate (GMS)), and liquid lipid (virgin coconut oil (VCO)). The study characterized the NLC– Z. officinale oil formulation based on particle size (PS), polydispersity index (PDI), zeta potential (ZP), and encapsulation efficiency (EE) as the dependent variables. Besides, Transmission Electron Microscopy (TEM), Fourier Transform Infrared Spectroscopy with Attenuated Total Reflection (FTIR–ATR), and Differential Scanning Calorimetry (DSC) were also employed. The optimized NLC–Z. officinale oil formulation, comprising 0.36 % Z. officinale oil, 0.14 % solid lipid (GMS), and 0.50 % liquid lipid (VCO). The study's results demonstrated that the finely tuned NLC– Z. officinale oil formulation, with an average diameter of 90.71 ± 9.48 nm, a PDI of 0.147 ± 0.01, a ZP of –45.7 ± 0.67 mV, and an EE of 88.80 ± 11.18 %, exhibited a controlled and sustained release profile following the Korsmeyer–Peppas model. The in vitro penetration studies on excised Sprague–Dawley rat skin and Strat–M® showcased the heightened penetration flux of NLC–Z. officinale oil compared to Z. officinale oil. Furthermore, in vivo distribution studies in female Sprague–Dawley rats underscored the deep penetration of NLCs into the dermal layer after 12 h of application. Notably, a 3–hour treatment with NLC–Z. officinale oil triggered the release of free fatty acids (FFA). The 90 days storage stability study revealed no significant changes in NLC– Z. officinale oil concerning PS and PDI, affirming its stability over time. These findings illuminated the potential applications of NLC– Z. officinale oil as a robust transdermal bioactive delivery system for Z. officinale oil. This underscored its significance in pharmaceutical formulations, providing a novel avenue for therapeutic purposes.

Enzymatic Preparation, In-Depth Molecular Analysis, and In Vitro Digestion Simulation of Palmitoleic Acid (ω-7)-Enriched Fish Oil Triacylglycerols.

In this study, an enzymatic reaction was developed for synthesizing pure triacylglycerols (TAG) with a high content of palmitoleic acid (POA) using fish byproduct oil. The characteristics of synthesized structural TAGs rich in POA (POA-TAG) were analyzed in detail through ultrahigh-performance liquid chromatography Q Exactive orbitrap mass spectrometry. Optimal conditions were thoroughly investigated and determined for reaction systems, including the use of Lipozyme TL IM and Novozym 435, 15 wt % lipase loading, substrate mass ratio of 1:3, and water content of 2.5 and 0.5 wt %, respectively, resulting in yields of 67.50 and 67.45% for POA-TAG, respectively. Multivariate statistical analysis revealed that TAG 16:1/16:1/20:4, TAG 16:1/16:1/16:1, TAG 16:1/16:1/18:1, and TAG 16:0/16:1/18:1 were the main variables in Lipozyme TL IM and Novozym 435 enzyme-catalyzed products under different water content conditions. Finally, the fate of POA-TAG across the gastrointestinal tract was simulated using an in vitro digestion model. The results showed that the maximum release of free fatty acids and apparent rate constants were 71.44% and 0.0347 s-1, respectively, for POA-TAG lipids, and the physical and structural characteristics during digestion depended on their microenvironments. These findings provide a theoretical basis for studying the rational design of POA-structural lipids and exploring the nutritional and functional benefits of POA products.

Encapsulation of Antarctic krill oil and kaempferol co‐loaded nano‐liposomes in alginate‐chitosan hydrogel beads: improved stability and modified digestive behaviour

SummaryIn this study, alginate (NaAlg) and/or chitosan (CS) hydrogel beads were prepared to encapsulate Antarctic krill oil (AKO) and kaempferol (KL) co‐loaded nano‐liposomes. The SEM study confirmed that the hydrogel beads were spherical, in which nano‐liposomes was distributed evenly within the polymer network. The FTIR spectra indicated no evidence of any chemical interaction between nano‐liposomes and hydrogel beads. The hydrogel beads especially the NaAlg‐CS hydrogel beads caused decrease in the release of KL and AKO mostly own to the improved density of bead microstructure. Furthermore, the network structure in the hydrogel beads especially the NaAlg‐CS hydrogel beads successfully insulated oxygen to improve AKO oxidation stability and protected KL by preventing degradation under natural light, while maintaining its antioxidant capacity. Importantly, the hydrogel beads significantly reduced the release of free fatty acids during in vitro digestion compared to nano‐liposomes. In principle, these new delivery systems may combine the benefits of nano‐liposomes and hydrogel beads to encapsulate AKO and KL and broaden their applicability in food industry.

Semi-dynamic in vitro digestion of sourdough bread enriched with flaxseed oil coacervates

Food structure and addition of encapsulated compounds can impact the gastro-intestinal digestion of food. Flaxseed oil was encapsulated by complex coacervation using soluble pea protein and gum arabic as shell materials, dried by either spray or electrostatic spray drying and incorporated into sourdough dough before baking. Three bread formulations were prepared using spray-dried (B-SD), electrospray-dried coacervates (B-ES) and free ingredients used in the encapsulation (B). The standardised semi-dynamic INFOGEST in vitro digestion method was used. Cumulated protein/free NH2 release and cumulated free fatty acids (FFA) release were used to assess protein and lipid digestion. Coacervates were resistant to bread preparation since they were visible in B-SD and B-ES. The total release of protein, free NH2 and FFA by the end of intestinal digestions ranged between 41.58–45.23%, 1.08–1.22 µmol/g protein and 22.26–63.54%, respectively. There were no significant differences between formulations. There was a statistically significant increase (p < 0.5) of about three times in FFA release between the oral and gastric phases. Our findings help to understand the behaviour of coacervates when incorporated into solid food. In this study, the delivery structures did not affect in vitro digestion and may be used to increase the polyunsaturated fatty acid content by 50%.

Metabolic Dysfunction-Associated Steatohepatitis and Progression to Hepatocellular Carcinoma: A Literature Review.

The prevalence of metabolic-associated fatty liver disease (MAFLD) is increasing globally due to factors such as urbanization, obesity, poor nutrition, sedentary lifestyles, healthcare accessibility, diagnostic advancements, and genetic influences. Research on MAFLD and HCC risk factors, pathogenesis, and biomarkers has been conducted through a narrative review of relevant studies, with a focus on PubMed and Web of Science databases and exclusion criteria based on article availability and language. Steatosis marks the early stage of MASH advancement, commonly associated with factors of metabolic syndrome such as obesity and type 2 diabetes. Various mechanisms, including heightened lipolysis, hepatic lipogenesis, and consumption of high-calorie diets, contribute to the accumulation of lipids in the liver. Insulin resistance is pivotal in the development of steatosis, as it leads to the release of free fatty acids from adipose tissue. Natural compounds hold promise in regulating lipid metabolism and inflammation to combat these conditions. Liver fibrosis serves as a significant predictor of MASH progression and HCC development, underscoring the need to target fibrosis in treatment approaches. Risk factors for MASH-associated HCC encompass advanced liver fibrosis, older age, male gender, metabolic syndrome, genetic predispositions, and dietary habits, emphasizing the requirement for efficient surveillance and diagnostic measures. Considering these factors, it is important for further studies to determine the biochemical impact of these risk factors in order to establish targeted therapies that can prevent the development of HCC or reduce progression of MASH, indirectly decreasing the risk of HCC.

The Complex Interplay of Insulin Resistance and Metabolic Inflammation in Transition Dairy Cows.

During the transition period, dairy cows exhibit heightened energy requirements to sustain fetal growth and lactogenesis. The mammary gland and the growing fetus increase their demand for glucose, leading to the mobilization of lipids to support the function of tissues that can use fatty acids as energy substrates. These physiological adaptations lead to negative energy balance, metabolic inflammation, and transient insulin resistance (IR), processes that are part of the normal homeorhetic adaptations related to parturition and subsequent lactation. Insulin resistance is characterized by a reduced biological response of insulin-sensitive tissues to normal physiological concentrations of insulin. Metabolic inflammation is characterized by a chronic, low-level inflammatory state that is strongly associated with metabolic disorders. The relationship between IR and metabolic inflammation in transitioning cows is intricate and mutually influential. On one hand, IR may play a role in the initiation of metabolic inflammation by promoting lipolysis in adipose tissue and increasing the release of free fatty acids. Metabolic inflammation, conversely, triggers inflammatory signaling pathways by pro-inflammatory cytokines, thereby leading to impaired insulin signaling. The interaction of these factors results in a harmful cycle in which IR and metabolic inflammation mutually reinforce each other. This article offers a comprehensive review of recent advancements in the research on IR, metabolic inflammation, and their intricate interrelationship. The text delves into multiple facets of physiological regulation, pathogenesis, and their consequent impacts.

Whey protein isolate-stabilized gardenia fruit oil nanoemulsions: Ultrasonic preparation, characterization and applications in nutraceuticals delivery

In the current research, ultrasound was applied to make whey protein isolate (WPI)-gardenia fruit oil nanoemulsion. Effects of preparation conditions on physicochemical characteristics of nanoemulsions were investigated. The smallest droplet size was obtained at the oil content of 10% (v/v) and the WPI concentration of 0.5% (w/v) with ultrasound (2.4 W/mL, 12 min). Ultrasound led to a more uniform nanoemulsion with smaller droplet sizes (< 300 nm). The nanoemulsion prepared with ultrasound remained relatively stable for more than one week, while the crude emulsion prepared without ultrasound layered after 1 day storage. The nanoemulsion was more stable at lower temperature, alkaline condition and lower Na+ concentration. The formation of nanoemulsions significantly reduced the generation rate and amount of POV and TBARS during the 14-day accelerated oxidation experiment, increasing the oxidation stability of gardenia fruit oil. Additionally, the nanoemulsion could encapsulate β-carotene, hesperetin and naringenin at the efficiency of 79.61%, 51.29% and 46.06%, which further improved the oil oxidation stability and retarded free fatty acids release during the stimulated digestion in vitro.

Abstract A090: An inflammatory adipose microenvironment promotes ovarian cancer tumor growth and cisplatin resistance

Abstract Epithelial ovarian cancer (EOC) commonly targets the omentum, an adipocyte rich organ of the peritoneum. Omental adipocytes have been shown to promote EOC development and chemoresistance via transfer of free fatty acids (FFAs) and the induction of bi-directional metabolic changes. Furthermore, obesity and adiposity are risk factors for EOC incidence and prognosis. The metastatic peritoneal tumor microenvironment (TME) is highly inflamed, while obesity is often characterized by chronic inflammation of adipose tissue and hyperlipidemia. Given that inflammation of adipocytes is associated with increased release of FFAs, we hypothesized that acute inflammation in the ovarian metastatic TME exacerbates pro-tumorigenic effects of cancer-associated adipocytes. Using a three-dimensional transwell co-culture model, we explore the impact of inflamed adipocytes on EOC activity. Adipocytes generated from human adipose-derived stem cells were inflamed with 100ng/ml TNFα and cultured alongside tumor spheroids generated from EOC cell lines. Cytokine abundance in serum samples from ovarian cancer patients undergoing cisplatin treatment were also analyzed. We found that inflammation of adipocytes increased cellular lipolysis and release of FFAs, as well as inducing de-differentiation and loss of lipid droplets. Upon co-culture with inflamed adipocytes, EOC cells displayed increased proliferation in 2D monolayer and 3D spheroid cultures. Transfer of FFAs from adipocytes to cancer cells was visualized and quantified using a fluorescent fatty acid analog via confocal microscopy and flow cytometry. Co-culture induced expression of fatty acid chaperone protein FABP4 in EOC cell lines, while blocking fatty acid metabolism in cancer cells reversed pro-tumor effects of adipocytes. To understand signaling mechanisms generating bi-directional phenotypic changes, cytokine content of secretome of co-cultures was assessed by Luminex. IL-6 and IL-8 were highly abundant in co-cultures, and increased expression was confirmed by qPCR. Treatment of EOC cell lines with recombinant IL-6 and IL-8 induced increased uptake of FFAs and blocking of IL-6 and IL-8 signaling reversed pro-cancer effects of adipocytes. Serum samples from patients undergoing cisplatin therapy were analyzed and IL-6 and IL-8 levels were found to be associated with resistance to therapy. To further investigate the impact of inflamed adipocyte signaling on therapeutic resistance, co-culture were treated with cisplatin and tumor spheroids were found to be highly resistant in the presence of inflamed adipocytes. STAT3 activity is known to be upregulated by both IL-6 and IL-8 and we found that STAT3 expression was increased in co-cultures. Knockdown of STAT3 in EOC reversed the chemoprotective effects of inflamed adipocytes. These data suggest an important role for inflammation of adipose tissue in the development of therapeutic resistance in EOC and highlight a potential mechanism linking clinically observed associations between obesity and ovarian cancer risk. Citation Format: Michael E. Williams, David Howard, Deyarina Gonzalez, Francesca Taraballi. An inflammatory adipose microenvironment promotes ovarian cancer tumor growth and cisplatin resistance [abstract]. In: Proceedings of the AACR Special Conference on Ovarian Cancer; 2023 Oct 5-7; Boston, Massachusetts. Philadelphia (PA): AACR; Cancer Res 2024;84(5 Suppl_2):Abstract nr A090.

Preparation of pickering emulsions stabilised by octenyl succinic anhydride modified α-cyclodextrins for improving storage stability and curcumin bioavailability

In this work, octenyl succinic anhydride (OSA) modified α-cyclodextrins (α-CDs) with different degrees of substitution (DS) were prepared as a novel emulsifier particles to improve emulsion stability and bioavailability of curcumin. Fourier transform infrared spectroscopy and 1H nuclear magnetic resonance verified the successful esterification of OSA with α-CDs. The DS of α-CD increased significantly (from 0.000 to 0.025) with increasing OSA addition (from 0% to 9%). The morphology of OSA-α-CDs was changed and the thermal stability was decreased. Zeta potential and particle size were significantly changed. At DS = 0.017, the particle size was minimum with uniformity and stability. Compared to α-CD, Pickering emulsions prepared from OSA-α-CDs had smaller and uniformly distributed emulsion particle sizes. It possessed good storage stability after 30 days of storage. For Pickering emulsions loaded with curcumin, the OSA-α-CD stabilised emulsion (DS = 0.017) showed the greatest encapsulation efficiency of 81.22% for curcumin. In addition, emulsions with smaller particle size had higher free fatty acid release and increased bioavailability by 10.3%. These findings provided some theoretical basis for the development and utilization of novel emulsifiers and the application aspects of using emulsions as carriers for delivering functional factors.

Structural characteristics and stability analysis of coconut oil body and its application for loading β-carotene

In this work, we investigated structural characteristics and stability analysis of the coconut oil body (COB) and its application for loading β-carotene (β-CA). The COB contained neutral lipids (81.1 ± 2.1 %), membrane proteins (0.6 ± 0.0 %), and moistures (18.3 ± 3.2 %), in which the molecular weights of membrane proteins ranged from 12 kDa to 40 kDa, as analyzed by the SDS-PAGE. The COB exhibited a small droplet diameter (5.1 ± 0.3 µm) with a monomodal diameter distribution, as reflected by the dynamic light scattering. The COB showed stable states at alkaline pH values (pH 8–10) and instability against ionic strengths (50–200 mmol/L) and thermal treatment (30-90℃) after analyzing the instability indexes. COB-based emulsions were favorable for the loading and retention of β-CA, as reflected by free fatty acids release rates and bioaccessibility in the simulated gastrointestinal digestion. This study will contribute to using the coconut oil bodies for loading bioactive nutraceuticals to enhance their bioaccessibility.

Egg White Protein-Proanthocyanin Complexes Stabilized Emulsions: Investigation of Physical Stability, Digestion Kinetics, and Free Fatty Acid Release Dynamics.

Egg white proteins pose notable limitations in emulsion applications due to their inadequate wettability and interfacial instability. Polyphenol-driven alterations in proteins serve as an effective strategy for optimizing their properties. Herein, covalent and non-covalent complexes of egg white proteins-proanthocyanins were synthesized. The analysis of structural alterations, amino acid side chains and wettability was performed. The superior wettability (80.00° ± 2.23°) and rigid structure (2.95 GPa) of covalent complexes established favorable conditions for their utilization in emulsions. Furthermore, stability evaluation, digestion kinetics, free fatty acid (FFA) release kinetics, and correlation analysis were explored to unravel the impact of covalent and non-covalent modification on emulsion stability, dynamic digestion process, and interlinkages. Emulsion stabilized by covalent complex exhibited exceptional stabilization properties, and FFA release kinetics followed both first-order and Korsmeyer-Peppas models. This study offers valuable insights into the application of complexes of proteins-polyphenols in emulsion systems and introduces an innovative approach for analyzing the dynamics of the emulsion digestion process.

Effect of oil phase type and lutein loading on emulsifying properties and in vitro digestion of mandarin peel pectin emulsions

Oil phases with different chain lengths and saturations were used to make mandarin peel pectin (MPP) emulsions with and without lutein loading. The outcomes demonstrated that the emulsifying, digesting characteristics and lutein bioaccessibility of MPP emulsion were related to the addition of lutein and also oil phase species. After lutein addition, the apparent viscosity of MPP emulsions and interfacial tension were dramatically decreased. MPP emulsions made from medium-chain triglyceride (MCT) oil displayed higher absolute zeta potential, free fatty acid release, and lutein bioaccessibility, while those made from long-chain triglyceride (LCT) (palm oil, corn oil, and olive oil) had higher volume average particle size and interfacial tension. The findings offered a theoretical foundation for effective delivery and release of lutein by pectin emulsion.

Fabrication and Application of Turmeric Extract-Incorporated Oleogels Structured with Xanthan Gum and Soy Lecithin by Emulsion Template.

Turmeric extract (TE)-loaded oleogels (TE-OG) was fabricated by an emulsion template technique using xanthan gum (XG) and soy lecithin (SL) as oleogelators. The formulation for TE-OG was optimized using 0.32% XG, 1.2% SL, and 1.0% TE. The optimized TE-OG had a minimal particle size of 810.23 ± 10.68 nm as measured by the dynamic light scattering (DLS) method, and a high encapsulation efficiency (EE) of 96.62 ± 0.56%. Additionally, the optimized TE-OG exhibited a favorable zeta potential of -27.73 ± 0.44 mV, indicating the good stability of the TE-OG due to the electrostatic repulsion between particles. TE-OG formulated with 0.32% XG and 1.2% SL was subjected to frequency sweep testing to evaluate its solid-like rheological behavior. The oil-binding capacity (OBC) of TE-OG was consistently maintained above 99.99%. In vitro digestion of TE-OG demonstrated the potential of the emulsion template for controlled release, with less than 20% of the encapsulated curcumin being released in simulated gastric fluid (SGF), whereas nearly 70% was released in the simulated intestinal fluid (SIF). Moreover, TE-OG affected the rapid release of free fatty acids (FFAs), which have a positive effect on the digestion of triacylglycerols found in soybean oil (SO). TE-OG was further used as an alternative to commercial butter to produce pound cakes, and their rheological properties were compared to those of the pound cake prepared using commercial butter. The pound cake prepared using TE-OG showed a noticeable decrease in hardness from 10.08 ± 1.39 N to 7.88 ± 0.68 N and increased porosity, demonstrating the inherent capability of TE-OG to enhance the overall quality standards of bakery products.

The influence of unique interfacial networks based on egg white proteins for the stabilization of high internal phase Pickering emulsions: Physical stability and free fatty acid release kinetics

This study was oriented towards the impacts of unique interfacial networks, formed by glycosylated and non-glycosylated egg white proteins, on the characteristics of high internal phase Pickering emulsions (HIPPEs). Glycosylated egg white protein particles (EWPG) manifested a more compact protein tertiary structure and amplified surface hydrophobicity, forming durable coral-like networks at the oil-water interface. The non-glycosylated egg white protein particles (EWP) could form spherical cluster interfacial networks. Raman spectroscopy analysis illuminated that EWPG could exhibit better interactions with aliphatic amino acids via hydrogen bonds and hydrophobic interactions. The release of free fatty acid (FFA) from both HIPPEs followed the first-order kinetic model with a combination of diffusion. EWPG-stabilized HIPPEs demonstrated superior physical stability and cellular antioxidant activity. This research shed light on the promising prospects of HIPPEs as promising amphiphilic delivery systems with capabilities to co-deliver hydrophilic and hydrophobic nutraceuticals and amplify their intracellular biological potency.

Impact of cod skin peptide-ι-carrageenan conjugates prepared via the Maillard reaction on the physical and oxidative stability of Antarctic krill oil emulsions

This research aimed to construct an emulsifier by the Maillard reaction at various times using cod fish skin collagen peptide (CSCP) and ι-carrageenan (ι-car) to stabilize an Antarctic krill oil (AKO) emulsion. This emulsion was then investigated for physicochemical stability, oxidative stability, and gastrointestinal digestibility. The emulsion stability index and emulsifying activity index of Maillard reaction products (MRPs) were increased by 36.32 % and 66.30 %, respectively, at the appropriate graft degree (25.58 %) compared with the mixture of ι-car and CSCP. In vitro digestibility suggested the higher release of free fatty acids (FFAs) of 10d-MRPs-AKO-emulsion, and the highest bioavailability of AST in 10d-MRPs-AKO was found to be 28.48 %. The findings of this study showed the potential of MRPs to improve peptide function, serve as delivery vehicles for bioactive chemicals, and possibly serve as a valuable emulsifier to be used in the food industry.

Improving lipid digestion by modulating interfacial structure of fat globule based on milk fat globule membrane and different phospholipids

Combining milk fat globule membrane (MFGM) and phospholipid (PL) could compensate for the low content of polar lipids in MFGM and supplement specific sphingomyelin, and ceramide lipids. This study investigated the effects of MFGM combined with PL from different sources (soy, egg yolk, and milk) as membrane components on the physicochemical properties, structure, and lipid digestion of simulated human milk fat globule (HMFG) emulsions for the first time. The emulsion prepared by MFGM with PL performed a larger and more uniform particle size distribution (1.25–1.77 μm), and an interface structure similar to the PL-protein membrane of human milk. Meanwhile, MFGM combined with milk PL simulated HMFG emulsion performed the highest stability. During gastric digestion, the MFGM combined with PL emulsions could better maintain the MFG structure and reduce the aggregation of proteins and lipids. This ultimately resulted in higher levels of lipolysis degree (65.86%–77.37%) and the release of free fatty acids. Overall, modulating the interfacial structure of MFG based on MFGM and PL could be an effective strategy to improve the stability and lipid digestion of simulated HMFG emulsion.