Details

Autor(en) / Beteiligte

• Gandra, Renata Luana de Pádua
• Zuin, Julia Cristina
• Moreira, Débora Kono Taketa
• Fernandes, Annayara Celestina Ferreira
• Gambero, Alessandra
• Ribeiro, Ana Paula Badan
• Macedo, Gabriela Alves
• Macedo, Juliana Alves

Titel

Production and characterization of nanoemulsion with low-calorie structured lipids and its potential to modulate biomarkers associated with obesity and comorbidities

Ist Teil von

• Food research international, 2021-12, Vol.150, p.110782-110782, Article 110782

Ort / Verlag

Elsevier Ltd

Erscheinungsjahr

2021

Link zum Volltext

Quelle

Alma/SFX Local Collection

Beschreibungen/Notizen

• [Display omitted] •Structured lipid nanoemulsion (NeSL) has a potential for incorporation into foods.•NeSL showed good stability during storage in different temperatures.•NeSL showed good stability after the gastric phase, contributing to satiety.•NeSL have contributed to less lipid accumulation in adipocytes and hepatocytes.•NeSL reduce inflammatory cytokines in macrophages associated with obesity. Structured lipids (SL) containing behenic acid have been produced in order to obtain low-calorie lipids for foods; however, the development of a high nutritional value and a stable nanoemulsion carrier system for these SL is an interesting breakthrough for this field of research, improving technologic and biological potential for food application. In this sense, the aim of this study was to evaluate the stability of a nanoemulsion containing SL NeSL (produced with olive oil, soybean oil and fully hydrogenated crambe oil), the behavior during in vitro digestion and the effects on biomarkers involved in the obesity in cell models. The samples showed good stability throughout storage (30 days) under refrigeration and room temperature and after the gastric digestion phase compared to the controls (nanoemulsion of olive and soybean oil). After the intestinal phase, there was an increase in oil droplet size and zeta potential, a characteristic of coalescence. In the lipid accumulation model in adipocytes, the highest concentration (50 µL/mL) of NeSL resulted in 42% less lipid accumulation, compared to the control. Furthermore, the sample was able to reduce inflammatory cytokines produced by macrophages provoked by LPS (lipopolysaccharide). The combination of the oils in NeSL resulted in a fatty acid profile with beneficial health properties, which may have contributed to less lipid accumulation and improved inflammatory parameters. This SL in the form of a nanoemulsion, may be used as a partial fat substitute in low-calorie food products.