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A Better Understanding of the Factors Affecting In vitro Lipolysis Using Static Mono-compartmental Models

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Food Digestion: Research and Current Opinion

Abstract

In vitro lipolysis studies are the most common approach to investigate digestion profiles and microstructure breakdown of emulsion-based functional foods after ingestion. This study investigated the difference between two static mono-compartmental models, the pH stat titration and a jar digestion model, as tools to evaluate lipolysis in vitro. Two oil-in-water emulsions, consisting of long- or medium-chain triglycerides, were used in the study. Factors essential to the pH-stat model were evaluated, including calcium concentration and mode of addition, i.e. initial or continuous. Continuous addition of calcium resulted in improved control of free fatty acid release kinetics. Results also indicated that titration at pH 9 alleviates the underestimation of free fatty acid release with the pH-stat model. The research clearly highlighted the differences between the models, and the results will help researchers identify the most appropriate model to use for in vitro digestion of emulsions.

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Acknowledgments

This work was partly funded by the Natural Sciences and Engineering Research Council of Canada (NSERC). The authors are involved in the Food and Agriculture European Cooperation in Science and Technology (COST) Action FA1005 "Improving health properties of food by sharing our knowledge on the digestive process (INFOGEST)".

Conflict of Interest

Authors declare no conflict of interest and no financial relationship with the organization that sponsored the research.

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Authors and Affiliations

  1. Department of Food Science, University of Guelph, Guelph, ON, N1H 2W1, Canada

    H. Y. Eldemnawy & M. Corredig

  2. Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, ON, N1H 2W1, Canada

    A. Wright

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  1. H. Y. Eldemnawy
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Correspondence to M. Corredig.

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Eldemnawy, H.Y., Wright, A. & Corredig, M. A Better Understanding of the Factors Affecting In vitro Lipolysis Using Static Mono-compartmental Models. Food Dig. Res Curr Opin 6, 10–18 (2015). https://doi.org/10.1007/s13228-015-0038-3

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