title: Effect of human and simulated gastric juices on the digestion of whey proteins and carboxymethylcellulose-stabilised O/W emulsions.
abstract: In this study, we analysed the impact of carboxymethylcellulose (CMC) on lipid digestion and physicochemical properties of whey proteins (WP)-stabilised emulsions during in vitro digestion with either artificial or human gastrointestinal juices. The emulsions were made by adsorbing WP on the fat droplets and subsequently adding CMC, which does not interact with the adsorbed proteins. The limited hydrolysis of lipids and their higher physical stability was recorded for WP-stabilised emulsions in the presence of CMC under simulated gastrointestinal conditions. The possible mechanism by which CMC lowers the digestion of WP-stabilised emulsions is related to the limited interaction of fat droplets with gastrointestinal fluids due to the extended thickening network formed by CMC in the continuous phase. The digestion of WP- and CMC-stabilised emulsions in the in vitro model with human gastric fluids led to greater lipid hydrolysis, although the enzymatic activity in both in vitro models was observed at the same level.
authors.affiliation: Department of Food Science and Technology, Kaunas University of Technology, Radvilenu str. 19, LT-50254 Kaunas, Lithuania.
authors.forename: Ernesta
authors.initials: E
authors.lastname: Malinauskytė
authors.affiliation: Department of Food Science and Technology, Kaunas University of Technology, Radvilenu str. 19, LT-50254 Kaunas, Lithuania.
authors.forename: Jovita
authors.initials: J
authors.lastname: Ramanauskaitė
authors.affiliation: Department of Food Science and Technology, Kaunas University of Technology, Radvilenu str. 19, LT-50254 Kaunas, Lithuania. Electronic address: daiva.leskauskaite@ktu.lt.
authors.forename: Daiva
authors.initials: D
authors.lastname: Leskauskaitė
authors.affiliation: Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, N-1432 Ås, Norway.
authors.forename: Tove G
authors.initials: TG
authors.lastname: Devold
authors.affiliation: Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, N-1432 Ås, Norway.
authors.forename: Reidar B
authors.initials: RB
authors.lastname: Schüller
authors.affiliation: Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, N-1432 Ås, Norway.
authors.forename: Gerd E
authors.initials: GE
authors.lastname: Vegarud
mesh_terms: D002266:Carboxymethylcellulose Sodium / Q000737:chemistry*; D004063:Digestion; D004655:Emulsions / Q000737:chemistry*; D005750:Gastric Juice / Q000737:chemistry / Q000378:metabolism*; D006801:Humans; D008055:Lipids / Q000737:chemistry; D000067816:Whey Proteins / Q000737:chemistry*
chemical_list: D004655:Emulsions; D008055:Lipids; D000067816:Whey Proteins; D002266:Carboxymethylcellulose Sodium
keywords: Carboxymethylcellulose; Digestibility; Emulsions; Whey proteins