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dc.contributor.authorZornjak, Jenniferen
dc.contributor.authorLiu, Jianzhaoen
dc.contributor.authorEsker, Alan R.en
dc.contributor.authorLin, Tiantianen
dc.contributor.authorFernandez-Fraguas, Cristinaen
dc.date.accessioned2020-12-14T15:46:04Zen
dc.date.available2020-12-14T15:46:04Zen
dc.date.issued2020-09en
dc.identifier.issn0268-005Xen
dc.identifier.other105867en
dc.identifier.urihttp://hdl.handle.net/10919/101112en
dc.description.abstractHydroxypropyl-cellulose (HPC) is a surface-active, non-digestible polysaccharide, commonly used in food emulsions as thickener and/or emulsifier. Due to these dual characteristics, HPC is a potential ingredient to modulate lipid digestion. Since bile salts (BS) are key players during lipid digestion, the aim of this work was to investigate the impact that interactions of HPC with BS has on the digestion of emulsified lipids. We studied the effect of two BS species differing in bile-acid moiety, sodium-taurocholate (NaTC) and sodium-taurodeoxycholate (NaTDC). A Quartz-Crystal-Microbalance (QCM-D) was used to evaluate HPC-BS interfacial interactions during the sequential and simultaneous adsorption of both components at a hydrophobic surface, while microDifferential-Scanning-Calorimetry was used to examine bulk interactions. In vitro lipid digestion was studied by using a pH-stat method. Results showed that, under fed-state conditions, NaTDC micelles were more effective at displacing a pre-adsorbed HPC layer from the surface than NaTC monomers. Nevertheless, HPC was resistant to complete displacement by both BS. Additionally, HPC was more susceptible to interact with NaTDC in the bulk, compared to NaTC, which made the adsorption more competitive for NaTDC. The reduced amount of free NaTDC in solution could explain the delayed lipolysis shown by HPC-stabilized emulsions when NaTDC was used to simulate duodenal conditions. These findings show that the delay of lipid digestion by HPC is due to the combined effect of HPC-BS interfacial and bulk interactions, with BS-binding in solution mostly contributing to this effect, and the BS molecular and micellar structure playing essential roles on both situations.en
dc.description.sponsorshipVirginia Agriculture Experiment Station; Hatch Program of the National Institute of Food and Agriculture (NIFA), USDAen
dc.format.mimetypeapplication/pdfen
dc.language.isoenen
dc.rightsCreative Commons Attribution-NonCommercial-NoDerivs 4.0 Internationalen
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectHydroxypropyl celluloseen
dc.subjectBile saltsen
dc.subjectSurface propertiesen
dc.subjectBulk propertiesen
dc.subjectQCM-Den
dc.subjectLipolysisen
dc.titleBulk and interfacial interactions between hydroxypropyl-cellulose and bile salts: Impact on the digestion of emulsified lipidsen
dc.typeArticle - Refereeden
dc.contributor.departmentFood Science and Technologyen
dc.contributor.departmentChemistryen
dc.contributor.departmentMacromolecules Innovation Instituteen
dc.description.notesThe authors acknowledge the financial support from the Virginia Agriculture Experiment Station and the Hatch Program of the National Institute of Food and Agriculture (NIFA), USDA.en
dc.title.serialFood Hydrocolloidsen
dc.identifier.doihttps://doi.org/10.1016/j.foodhyd.2020.105867en
dc.identifier.volume106en
dc.type.dcmitypeTexten
dc.type.dcmitypeStillImageen
dc.identifier.eissn1873-7137en


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Creative Commons Attribution-NonCommercial-NoDerivs 4.0 International
License: Creative Commons Attribution-NonCommercial-NoDerivs 4.0 International