title: In vivo postprandial bioavailability of interesterified-lipids in sodium-caseinate or chitosan based O/W emulsions.
abstract: Recent studies have shown that it should be possible to control lipid bioavailability through food structural approaches. Nevertheless, the gastrointestinal-tract physiological conditions must also be considered. To get a better understanding of this phenomenon, we evaluated the effect of emulsification, as well as the use of sodium caseinate or chitosan, on the postprandial bioavailability of interesterified-lipids in O/W emulsions after oral gastric feeding Sprague-Dawley rats. We verified that emulsification may increase lipid absorption, as determined after feeding sodium-caseinate emulsions. However, this result could not be generalised. Interesterified-lipids that were emulsified with chitosan were equally absorbed as those contained in non-emulsified interesterified-lipids/distilled-water blends.
authors.affiliation: Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, PO Box 360, 6904411, Chile.
authors.forename: M
authors.initials: M
authors.lastname: Farfán
authors.affiliation: Department of Physiology, Faculty of Biological Sciences, Pontificia Universidad Católica de Chile, PO Box 114D, 8330024, Chile.
authors.forename: M J
authors.initials: MJ
authors.lastname: Villalón
authors.affiliation: Department of Physiology, Faculty of Biological Sciences, Pontificia Universidad Católica de Chile, PO Box 114D, 8330024, Chile.
authors.forename: M E
authors.initials: ME
authors.lastname: Ortíz
authors.affiliation: Laboratory of Lipids and Antioxidants, Institute of Nutrition and Food Technology (INTA), Universidad de Chile, PO Box 138-11, 7830490 Santiago, Chile.
authors.forename: S
authors.initials: S
authors.lastname: Nieto
authors.affiliation: Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, PO Box 360, 6904411, Chile. Electronic address: pbouchon@ing.puc.cl.
authors.forename: P
authors.initials: P
authors.lastname: Bouchon
mesh_terms: D000818:Animals; D001682:Biological Availability; D015415:Biomarkers / Q000097:blood*; D002364:Caseins / Q000737:chemistry*; D048271:Chitosan / Q000737:chemistry*; D004655:Emulsions / Q000737:chemistry*; D008055:Lipids / Q000737:chemistry*; D008297:Male; D052756:Nutritional Sciences; D019518:Postprandial Period; D051381:Rats; D017207:Rats, Sprague-Dawley; D012212:Rheology; D014867:Water / Q000737:chemistry
chemical_list: D015415:Biomarkers; D002364:Caseins; D004655:Emulsions; D008055:Lipids; D014867:Water; D048271:Chitosan
keywords: Bioavailability; Chitosan; Emulsion; Interesterification; Sodium caseinate; Structured lipid