title: The effects of biopolymer encapsulation on total lipids and cholesterol in egg yolk during in vitro human digestion.
abstract: The purpose of this study was to examine the effect of biopolymer encapsulation on the digestion of total lipids and cholesterol in egg yolk using an in vitro human digestion model. Egg yolks were encapsulated with 1% cellulose, pectin, or chitosan. The samples were then passed through an in vitro human digestion model that simulated the composition of mouth saliva, stomach acid, and the intestinal juice of the small intestine by using a dialysis tubing system. The change in digestion of total lipids was monitored by confocal fluorescence microscopy. The digestion rate of total lipids and cholesterol in all egg yolk samples dramatically increased after in vitro human digestion. The digestion rate of total lipids and cholesterol in egg yolks encapsulated with chitosan or pectin was reduced compared to the digestion rate of total lipids and cholesterol in other egg yolk samples. Egg yolks encapsulated with pectin or chitosan had lower free fatty acid content, and lipid oxidation values than samples without biopolymer encapsulation. Moreover, the lipase activity decreased, after in vitro digestion, in egg yolks encapsulated with biopolymers. These results improve our understanding of the effects of digestion on total lipids and cholesterol in egg yolk within the gastrointestinal tract.
authors: Department of Bioresources and Food Science, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul 143-701, Korea. sjhur@konkuk.ac.kr
authors: Sun-Jin
authors: SJ
authors: Hur
authors: Young-Chan
authors: YC
authors: Kim
authors: Inwook
authors: I
authors: Choi
authors: Si-Kyung
authors: SK
authors: Lee
mesh_terms: D002214:Capsules; D002482:Cellulose / Q000737:chemistry*; D048271:Chitosan / Q000737:chemistry*; D002784:Cholesterol / Q000737:chemistry*; D004063:Digestion; D004530:Egg Yolk / Q000737:chemistry*; D005750:Gastric Juice / Q000737:chemistry; D006801:Humans; D008049:Lipase / Q000737:chemistry; D050356:Lipid Metabolism; D008055:Lipids / Q000737:chemistry; D008954:Models, Biological; D010084:Oxidation-Reduction; D010316:Particle Size; D010368:Pectins / Q000737:chemistry*; D012463:Saliva / Q000737:chemistry
chemical_list: D002214:Capsules; D008055:Lipids; D010368:Pectins; D002482:Cellulose; D048271:Chitosan; D002784:Cholesterol; D008049:Lipase
references: Annu Rev Food Sci Technol. 2013;4:21-34
references: 23190142
references: Adv Exp Med Biol. 1997;427:99-108
references: 9361836
references: J Nutr Biochem. 2007 Apr;18(4):217-27
references: 17079126
references: J Agric Food Chem. 2009 Jan 28;57(2):471-7
references: 19154160
references: J Biol Chem. 1957 May;226(1):497-509
references: 13428781
references: J Nutr. 1994 Nov;124(11):2179-88
references: 7965202
references: Am J Clin Nutr. 1988 Aug;48(2):267-73
references: 3407605
references: Food Chem Toxicol. 2005 Jan;43(1):31-40
references: 15582193
references: Int J Mol Sci. 2013 Mar 26;14(4):6848-62
references: 23531540
references: Curr Atheroscler Rep. 2010 Nov;12(6):384-90
references: 20711693
references: J Lipid Res. 1995 Nov;36(11):2394-404
references: 8656077
references: Br J Nutr. 1983 Sep;50(2):215-24
references: 6311243
references: Methods Enzymol. 1978;52:302-10
references: 672633
references: Nutrients. 2010 Feb;2(2):116-27
references: 22254012
references: Biosci Biotechnol Biochem. 1995 Nov;59(11):2130-1
references: 8541653
references: Biochemistry. 1995 Sep 19;34(37):11928-37
references: 7547929