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Dietary interference on the oxidation and hydrolysis of liposomes during in vitro digestion
Author(s) -
Lu Junmeng,
Tu Piaohan,
Feng Yanwen,
Li Na,
Xu Xiankang,
Li Kexuan,
Yao Yixin,
Han Jianzhong,
Liu Weilin
Publication year - 2020
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14356
Subject(s) - tbars , liposome , chemistry , ascorbic acid , lactoferrin , thiobarbituric acid , antioxidant , hydrolysis , in vitro , chitosan , catechin , food science , papain , biochemistry , chromatography , enzyme , lipid peroxidation , polyphenol
Summary In this study, the influence of dietary compounds, including antioxidants (ethylenediaminetetraacid, ascorbic acid, catechin), chitosan and lactoferrin, on the stability of liposomes during in vitro adult and infant digestion was investigated in terms of formation of thiobarbituric acid‐reactive substances ( TBARS ) and free fatty acid release. Liposomes were more sensitive to degradation in adults than in infants, suggesting lower pH (1.5) and higher concentration of pancreatic enzymes (3.2 mg mL −1 ) and bile salts (5 mg mL −1 ) that indicated greater damage to the structure of liposomes. Compared to ethylenediaminetetraacid and ascorbic acid, catechin presented the most apparent protective effect against liposomal oxidation by scavenging free radicals. Chitosan promoted the formation of TBARS , while lactoferrin facilitated the hydrolysis rate of liposomes under both adult and infant conditions. This study provided an insight into the development of healthcare products and functional foods related to liposomes for special populations.