title: Food-grade micro-encapsulation systems that may induce satiety via delayed lipolysis: A review.
abstract: The increasing prevalence of overweight and obesity requires new, effective prevention and treatment strategies. One approach to reduce energy intake is by developing novel foods with increased satiating properties, which may be accomplished by slowing down lipolysis to deliver substrates to the ileum, thereby enhancing natural gut-brain signaling pathways of satiety that are normally induced by meal intake. To develop slow release food additives, their processing in the gastrointestinal tract has to be understood; therefore, we start from a general description of the digestive system and relate that to in vitro modeling, satiety, and lipolytic mechanisms. The effects of physicochemical lipid composition, encapsulation matrix, and interfacial structure on lipolysis are emphasized. We give an overview of techniques and materials used, and discuss partitioning, which may be a key factor for encapsulation performance. Targeted release capsules that delay lipolysis form a real challenge because of the high efficiency of the digestive system; hardly any proof was found that intact orally ingested lipids can be released in the ileum and thereby induce satiety. We expect that this challenge could be tackled with structured o/w-emulsion-based systems that have some protection against lipase, e.g., by hindering bile salt adsorption and/or delaying lipase diffusion.
authors.affiliation: a Department of Agrotechnology & Food Sciences , Food Process Engineering Group, Wageningen University and Research Center , Wageningen , The Netherlands.
authors.forename: Meinou N
authors.initials: MN
authors.lastname: Corstens
authors.affiliation: a Department of Agrotechnology & Food Sciences , Food Process Engineering Group, Wageningen University and Research Center , Wageningen , The Netherlands.
authors.forename: Claire C
authors.initials: CC
authors.lastname: Berton-Carabin
authors.affiliation: b Department of Agrotechnology & Food Sciences , Physical Chemistry and Colloid Science Group, Wageningen University and Research Center , Wageningen , The Netherlands.
authors.forename: Renko
authors.initials: R
authors.lastname: de Vries
authors.affiliation: c Department of Internal Medicine , Division of Gastroenterology-Hepatology, Maastricht University Medical Centre , Maastricht , The Netherlands.
authors.forename: Freddy J
authors.initials: FJ
authors.lastname: Troost
authors.affiliation: c Department of Internal Medicine , Division of Gastroenterology-Hepatology, Maastricht University Medical Centre , Maastricht , The Netherlands.
authors.forename: Ad A M
authors.initials: AA
authors.lastname: Masclee
authors.affiliation: a Department of Agrotechnology & Food Sciences , Food Process Engineering Group, Wageningen University and Research Center , Wageningen , The Netherlands.
authors.forename: Karin
authors.initials: K
authors.lastname: Schroën
mesh_terms: D000818:Animals; D001067:Appetite Depressants / Q000008:administration & dosage / Q000378:metabolism / Q000627:therapeutic use; D004041:Dietary Fats / Q000008:administration & dosage* / Q000378:metabolism / Q000627:therapeutic use; D004063:Digestion; D015536:Down-Regulation; D004655:Emulsions; D002149:Energy Intake; D005503:Food Additives / Q000378:metabolism / Q000627:therapeutic use; D005524:Food Technology / Q000639:trends; D019648:Foods, Specialized; D006801:Humans; D007408:Intestinal Absorption; D008066:Lipolysis; D008954:Models, Biological; D050177:Overweight / Q000178:diet therapy* / Q000378:metabolism; D012528:Satiety Response
chemical_list: D001067:Appetite Depressants; D004041:Dietary Fats; D004655:Emulsions; D005503:Food Additives
keywords: In vitro digestion; emulsion; food; ileal brake; obesity