Journal
COLLOIDS AND SURFACES B-BIOINTERFACES
Volume 174, Issue -, Pages 493-500Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.colsurfb.2018.11.024
Keywords
Bile salt; Emulsifiers; Interactions; Binding
Funding
- Universidad de Buenos Aires [20020130100524]
- Consejo Nacional de Investigaciones Cientificas y Tecnicas, Agencia Nacional de Promocion Cientifica y Tecnologica [PICT-2014-3668]
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During the last decade a special interest has been focused on studying the relationship between the composition and structure of emulsions and the extent of lipolysis, driven by the necessity of modulate lipid digestion to decrease or delay fats absorption or increase healthy fat nutrients bioavailability. Because bile salts (BS) play a crucial role in lipids metabolism, understanding how typical food emulsifiers affect the structures of BS under duodenal conditions, can aid to further understand how to control lipids digestion. In the present work the BSbinding capacity of three emulsifiers (Lecithin, Tween 80 and beta-lactoglobulin) was studied under duodenal conditions. The combination of several techniques (DLS, TEM, zeta-potential and conductivity) allowed the characterization of molecular assemblies resulting from the interactions, as modulated by the relative amounts of BS and emulsifiers in solution.
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