In vivo postprandial bioavailability of interesterified-lipids in sodium-caseinate or chitosan based O/W emulsions

• Published in: Food chemistry Vol. 171; pp. 266 - 271
• Main Authors: Farfán, M., Villalón, M.J., Ortíz, M.E., Nieto, S., Bouchon, P.
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 15-03-2015
• Subjects: Animals; Bioavailability; Biological Availability; Biomarkers - blood; Caseins - chemistry; Chitosan; Chitosan - chemistry; Emulsion; Emulsions - chemistry; Interesterification; Lipids - chemistry; Male; Nutritional Sciences; Postprandial Period; Rats; Rats, Sprague-Dawley; Rheology; Sodium caseinate; Structured lipid; Water - chemistry; Structured lipid; Sodium caseinate; Interesterification; Emulsion; Bioavailability; Chitosan
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2014.09.005

•Interesterified-lipids bioavailability in O/W emulsions was studied in vivo.•Postprandial absorption was analysed after intragastric feeding Sprague–Dawley rats.•Linolenic acid was a suitable plasma biomarker.•Emulsification increased lipid absorption in sodium-caseinate based emulsions.•However, absorption was not improved in chitosan based emulsions.
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.