Interfacial behaviour of human bile and its substitution for in vitro lipolysis studies

Dorota Dulko; Ilona Edyta Kłosowska-Chomiczewska; Teresa del Castillo-Santaella; Miguel Angel Cabrerizo-Vílchez; Justyna Łuczak; Robert Staroń; Łukasz Krupa; Julia Maldonado-Valderrama; Adam Macierzanka

doi:10.1016/j.foodres.2024.115203

Interfacial behaviour of human bile and its substitution for in vitro lipolysis studies

Abstrakt

This study examined the interfacial evolution of individual bile salts (BSs) and their blends with phosphatidylcholine (BS/PC) to simulate the complex behaviour of human bile (HB) during lipolysis at the triglyceride/water interface. Using adsorption and desorption cycles, mimicking exposure to small intestinal fluids, we demonstrate that the interfacial behaviour of real HB can be replicated using simple mixtures of BSs and PC. Interfacial tension (IFT) measurements after lipolysis and desorption showed no significant differences (P > 0.05) between HB samples and BS/PC mixtures across the total BS concentrations analysed (2.23–7.81 mM). However, individual BSs without PC yielded significantly different IFT results (P < 0.01) compared to HB, highlighting the importance of phospholipids. Dilatation rheology further emphasised the need for accurate phospholipid representation in bile models. Our results suggest that phospholipids in HB and in BS/PC systems enhance resistance to desorption, potentially affecting lipolysis. This is important, as current in vitro digestion models often replicate only intestinal BS concentrations to mimic the behaviour of HB in the intestinal lumen. Furthermore, the specific composition of BSs in HB appears less critical than the overall BS and phospholipid contents, suggesting that the kinetics of triglyceride digestion is influenced by the combined luminal concentrations of these components. These findings have significant implications for understanding the role of bile in digestion and offer insights for designing more accurate in vitro models to study the gastrointestinal behaviour of food emulsions and lipid-based delivery systems.

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Autorzy (9)

Dorota Dulko
Ilona Edyta Kłosowska-Chomiczewska (dawniej: Ilona Kłosowska-Chomiczewska) dr inż.
Teresa del Castillo-Santaella
Miguel Angel Cabrerizo-Vílchez
Justyna Łuczak dr hab. inż.
Robert Staroń
Łukasz Krupa
Julia Maldonado-Valderrama
Adam Macierzanka dr hab. inż.

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Kategoria:

Publikacja w czasopiśmie

Typ:

artykuły w czasopismach

Opublikowano w:

FOOD RESEARCH INTERNATIONAL nr 197,
ISSN: 0963-9969

Język:

angielski

Rok wydania:

2024

Opis bibliograficzny:

Dulko D., Kłosowska-Chomiczewska I., del Castillo-Santaella T., Cabrerizo-Vílchez M. A., Łuczak J., Staroń R., Krupa Ł., Maldonado-Valderrama J., Macierzanka A.: Interfacial behaviour of human bile and its substitution for in vitro lipolysis studies// FOOD RESEARCH INTERNATIONAL -Vol. 197, Part 1, (2024), s.115203-

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