Dietary interference on the oxidation and hydrolysis of liposomes during in vitro digestion. (12th September 2019)

• Record Type: Journal Article
• Authors: Lu, Junmeng; Tu, Piaohan; Feng, Yanwen; Li, Na; Xu, Xiankang; Li, Kexuan; Yao, Yixin; Han, Jianzhong; Liu, Weilin
• Is Part Of: International journal of food science & technology. Volume 55:Number 2(2020)
• Page Start: 729
• Page End: 741
• Publication Date: 2019-09-12
• Subjects: Dietary interference -- hydrolysis -- in vitro digestion -- liposomes -- oxidation; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.14356
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: In this study, the influence of dietary compounds, including antioxidants (ethylenediaminetetraacid, ascorbic acid, catechin), chitosan and lactoferrin, on the stability of liposomes during in vitro adult and infant digestion was investigated in terms of formation of thiobarbituric acid‐reactive substances (TBARS) and free fatty acid release. Liposomes were more sensitive to degradation in adults than in infants, suggesting lower pH (1.5) and higher concentration of pancreatic enzymes (3.2 mg mL −1 ) and bile salts (5 mg mL −1 ) that indicated greater damage to the structure of liposomes. Compared to ethylenediaminetetraacid and ascorbic acid, catechin presented the most apparent protective effect against liposomal oxidation by scavenging free radicals. Chitosan promoted the formation of TBARS, while lactoferrin facilitated the hydrolysis rate of liposomes under both adult and infant conditions. This study provided an insight into the development of healthcare products and functional foods related to liposomes for special populations. Abstract : Chitosan interacted with liposomes through electrostatic deposition and promoted the formation of TBARS, while lactoferrin contacted with vesicles by both electrostatic attraction and hydrogen bond, and facilitated the hydrolysis rate of phospholipid membrane under adult and infant conditions.