Behavior of almond oil bodies during in vitro gastric and intestinal digestion
Sophie Gallier, Harjinder Singh
Food & Function
Abstract
An aqueous suspension of almond oil bodies (about 10% lipids) was prepared and subjected to in vitro gastric (with pepsin) and intestinal (with bile salts and pancreatin) digestion, simulating fasting conditions. The physicochemical and structural changes of the almond oil body emulsion were examined. The almond oil body emulsion behaved similarly to a protein-stabilized emulsion, with flocculation of the oil bodies occurring under gastric conditions. Proteins, peptides, and phospholipids covered the surface of the oil bodies throughout gastric digestion. Under intestinal conditions, bile salts displaced the interfacial peptides and phospholipids, and disrupted the flocs. Gastric pepsinolysis of almond proteins was a prerequisite for their digestion in the duodenum. The oil body membrane had a negative impact on the efficiency of gastric digestion, and long chain fatty acids, the main lipolytic products, accumulated at the surface of the oil bodies and therefore limited the activity of pancreatic lipase.
Extracted Claims
7 claims extracted from this paper into the knowledge graph
bile salts displace interfacial peptides and phospholipids
“Under intestinal conditions, bile salts displaced the interfacial peptides and phospholipids, and disrupted the flocs.”
almond oil body emulsion behaves similarly to protein-stabilized emulsion
“The almond oil body emulsion behaved similarly to a protein-stabilized emulsion, with flocculation of the oil bodies occurring under gastric conditions.”
almond oil body emulsion undergoes flocculation
“The almond oil body emulsion behaved similarly to a protein-stabilized emulsion, with flocculation of the oil bodies occurring under gastric conditions.”