title: Form of phytosterols and food matrix in which they are incorporated modulate their incorporation into mixed micelles and impact cholesterol micellarization.
abstract: METHODS
  The ability of different plant sterols/stanols (PS) mixtures, which differed in the degree of B-ring saturation and aliphatic side chain structure and saturation, to reduce cholesterol (CH) micellarization was explored.
  
  
  RESULTS
  Experiments were performed using an in vitro digestion model, synthetic mixed micelles, and pure porcine pancreatic lipases. Sterols were measured by GC-FID. The ability of PS to reduce CH micellarization was dependent on the form of PS and on the type of delivery matrix (low-fat yogurt or olive oil). Long-chain PS esters delivered in the yogurt matrix, and medium chain PS esters delivered in olive oil provided the greatest reduction in CH micellarization. In yogurt, the ability to impair CH micellarization was inversely related (rho = -0.41, p < 0.0005) to PS melting point. In olive oil, the more hydrophobic PS mixtures, i.e. those rich in long-chain PS esters, had the lower ability to impair CH micellarization.
  
  
  CONCLUSIONS
  Different forms of PS have a different ability to impair CH micellarization. This ability depends on the transfer efficiency of PS from the food matrix to the micelle, which in turn depends on the melting point and the hydrophobicity of PS and on the delivery food matrix.
authors.affiliation: INRA, UMR 1260 «Nutrition, Obesity and Risk of Thrombosis», Marseille, France.|INSERM, UMR 1062, Marseille, France.|Aix-Marseille University, Marseille, France.
authors.forename: Béatrice
authors.initials: B
authors.lastname: Gleize
authors.affiliation: INRA, UMR 1260 «Nutrition, Obesity and Risk of Thrombosis», Marseille, France.|INSERM, UMR 1062, Marseille, France.|Aix-Marseille University, Marseille, France.
authors.forename: Marion
authors.initials: M
authors.lastname: Nowicki
authors.affiliation: Danone Research, Palaiseau, France.
authors.forename: Christophe
authors.initials: C
authors.lastname: Daval
authors.affiliation: Danone Research, Palaiseau, France.
authors.forename: Hana
authors.initials: H
authors.lastname: Koutnikova
authors.affiliation: INRA, UMR 1260 «Nutrition, Obesity and Risk of Thrombosis», Marseille, France.|INSERM, UMR 1062, Marseille, France.|Aix-Marseille University, Marseille, France.
authors.forename: Patrick
authors.initials: P
authors.lastname: Borel
mesh_terms: D000818:Animals; D002784:Cholesterol / Q000737:chemistry*; D004063:Digestion / Q000502:physiology; D005502:Food; D006868:Hydrolysis; D008049:Lipase / Q000737:chemistry / Q000378:metabolism; D008823:Micelles; D010179:Pancreas / Q000201:enzymology; D010840:Phytosterols / Q000737:chemistry* / Q000493:pharmacokinetics; D013552:Swine; D015014:Yogurt
chemical_list: D008823:Micelles; D010840:Phytosterols; D002784:Cholesterol; D008049:Lipase
keywords: Carboxyl ester hydrolase; Medium chain phytosteryl esters; Olive oil; Phytostanols; Yogurt