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Impact of various emulsifiers on ALA bioavailability and chylomicron synthesis through changes in gastrointestinal lipolysis
Ist Teil von
Food & function, 2015-05, Vol.6 (5), p.1726-1735
Ort / Verlag
England: Cambridge : Royal Society of Chemistry
Erscheinungsjahr
2015
Link zum Volltext
Quelle
MEDLINE
Beschreibungen/Notizen
Formulating healthy food rich in omega 3 fatty acids requires prior knowledge of the parameters influencing their bioavailability and their metabolic fate. In this context, we studied the effects of various emulsifiers widely used in the food industry, on the gastrointestinal lipolysis of flaxseed oil emulsions in an
in vitro
model and on the intestinal absorption and lymphatic secretion of alpha-linolenic acid (ALA) in rats.
In vitro
data showed that the emulsification of flaxseed oil with soya lecithin improved the gastric lipolysis of the oil (+30%), while the presence of Tween 80 or of sodium caseinate decreased it (−80% and −40%, respectively). The
in vivo
data demonstrated that the intestinal absorption and the lymphatic secretion of ALA were improved with soya lecithin (
C
max
= 24 mg mL
−1
) and reduced in the presence of sodium caseinate (
C
max
= 7 mg mL
−1
) compared to unemulsified flaxseed oil (
C
max
= 16 mg mL
−1
); Tween 80 had no effect. In addition, the synthesized chylomicrons were notably larger and more numerous with soya lecithin whereas they were smaller in the presence of sodium caseinate (
p
< 0.05). This study shows that the intestinal bioavailability of ALA was increased by the emulsification of flaxseed oil with soya lecithin
via
an improved lipolysis, favouring the intestinal absorption of ALA and the secretion of many large chylomicrons in lymph.
The nature of emulsifiers modulates ALA bioavailability by modifying the gastrointestinal lipolysis of lipid emulsions.