Investigating the Digestive Characteristics of Lipid Emulsions with Varying ω-3/ω-6 Ratios Using in Vitro Simulated Digestion Models
To investigate the effects of ω-3 and ω-6 long-chain polyunsaturated fatty acids (LC PUFAs) ratios on lipid digestion properties. Using an in vitro simulated digestion model, oil-in-water (O/W) emulsions with controlled ω-3/ω-6 ratios (0, 0.62, 1.41, 9.31) were prepared to evaluate hydrolysis kineti...
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The editorial department of Science and Technology of Food Industry
2025-06-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024080224 |
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| author | Qiyue YANG Yizhuo FAN Yitong MO Liyan ZHANG Yehui ZHANG Yousheng ZHANG Wenjuan JIAO |
| author_facet | Qiyue YANG Yizhuo FAN Yitong MO Liyan ZHANG Yehui ZHANG Yousheng ZHANG Wenjuan JIAO |
| author_sort | Qiyue YANG |
| collection | DOAJ |
| description | To investigate the effects of ω-3 and ω-6 long-chain polyunsaturated fatty acids (LC PUFAs) ratios on lipid digestion properties. Using an in vitro simulated digestion model, oil-in-water (O/W) emulsions with controlled ω-3/ω-6 ratios (0, 0.62, 1.41, 9.31) were prepared to evaluate hydrolysis kinetics and bioaccessibility. Changes in particle size, ζ-potential, microstructure, and fatty acid release during the small intestinal phase of digestion were systematically examined in this study. The results showed that emulsions with varying ω-3/ω-6 ratios exhibited similar trends during digestion, distinct differences in their digestive properties were also observed. The sunflower oil emulsion (ω-3/ω-6 ratio, 0) displayed a significantly larger initial particle size compared to the other three formulations (P<0.05). This disparity was further amplified after simulated oral and gastric digestion phases, where flocculation occurred in the sunflower oil emulsion, leading to a marked increase in particle size (P<0.05). Structural destabilization was induced by gastric digestion in all four oil-in-water emulsions, with minimal electronegativity demonstrated through ζ-potential measurements during digestion. The aggregation propensity of lipid droplets and mean particle diameter exhibited an inverse correlation with increasing ω-3/ω-6 polyunsaturated fatty acid (PUFA) ratios. Systematic reduction in free fatty acid (FFA) liberation efficiency was recorded during intestinal phase simulations, proportional to elevated ω-3 content, with the descending order of sunflower seed oil (117%), mixed oil A (108%), mixed oil B (99%), and fish oil (78%) documented. The ω-3/ω-6 PUFA compositional profile was established as a critical determinant of emulsion digestibility, with superior lipolytic susceptibility demonstrated by ω-6-enriched systems. |
| format | Article |
| id | doaj-art-0a956f751db0469d872abda4fc77b6ee |
| institution | OA Journals |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-06-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-0a956f751db0469d872abda4fc77b6ee2025-08-20T02:35:32ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-06-01461238038810.13386/j.issn1002-0306.20240802242024080224-12Investigating the Digestive Characteristics of Lipid Emulsions with Varying ω-3/ω-6 Ratios Using in Vitro Simulated Digestion ModelsQiyue YANG0Yizhuo FAN1Yitong MO2Liyan ZHANG3Yehui ZHANG4Yousheng ZHANG5Wenjuan JIAO6Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Sericultural & Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, ChinaKey Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Sericultural & Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, ChinaSchool of Food Science and Engineering, South China University of Technology, Guangzhou 510640, ChinaSchool of Food Science and Engineering, South China University of Technology, Guangzhou 510640, ChinaKey Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Sericultural & Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, ChinaKey Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Sericultural & Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, ChinaKey Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Sericultural & Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, ChinaTo investigate the effects of ω-3 and ω-6 long-chain polyunsaturated fatty acids (LC PUFAs) ratios on lipid digestion properties. Using an in vitro simulated digestion model, oil-in-water (O/W) emulsions with controlled ω-3/ω-6 ratios (0, 0.62, 1.41, 9.31) were prepared to evaluate hydrolysis kinetics and bioaccessibility. Changes in particle size, ζ-potential, microstructure, and fatty acid release during the small intestinal phase of digestion were systematically examined in this study. The results showed that emulsions with varying ω-3/ω-6 ratios exhibited similar trends during digestion, distinct differences in their digestive properties were also observed. The sunflower oil emulsion (ω-3/ω-6 ratio, 0) displayed a significantly larger initial particle size compared to the other three formulations (P<0.05). This disparity was further amplified after simulated oral and gastric digestion phases, where flocculation occurred in the sunflower oil emulsion, leading to a marked increase in particle size (P<0.05). Structural destabilization was induced by gastric digestion in all four oil-in-water emulsions, with minimal electronegativity demonstrated through ζ-potential measurements during digestion. The aggregation propensity of lipid droplets and mean particle diameter exhibited an inverse correlation with increasing ω-3/ω-6 polyunsaturated fatty acid (PUFA) ratios. Systematic reduction in free fatty acid (FFA) liberation efficiency was recorded during intestinal phase simulations, proportional to elevated ω-3 content, with the descending order of sunflower seed oil (117%), mixed oil A (108%), mixed oil B (99%), and fish oil (78%) documented. The ω-3/ω-6 PUFA compositional profile was established as a critical determinant of emulsion digestibility, with superior lipolytic susceptibility demonstrated by ω-6-enriched systems.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024080224ω-3/ω-6 polyunsaturated fatty acids ratioemulsionin vitro digestionfish oil |
| spellingShingle | Qiyue YANG Yizhuo FAN Yitong MO Liyan ZHANG Yehui ZHANG Yousheng ZHANG Wenjuan JIAO Investigating the Digestive Characteristics of Lipid Emulsions with Varying ω-3/ω-6 Ratios Using in Vitro Simulated Digestion Models Shipin gongye ke-ji ω-3/ω-6 polyunsaturated fatty acids ratio emulsion in vitro digestion fish oil |
| title | Investigating the Digestive Characteristics of Lipid Emulsions with Varying ω-3/ω-6 Ratios Using in Vitro Simulated Digestion Models |
| title_full | Investigating the Digestive Characteristics of Lipid Emulsions with Varying ω-3/ω-6 Ratios Using in Vitro Simulated Digestion Models |
| title_fullStr | Investigating the Digestive Characteristics of Lipid Emulsions with Varying ω-3/ω-6 Ratios Using in Vitro Simulated Digestion Models |
| title_full_unstemmed | Investigating the Digestive Characteristics of Lipid Emulsions with Varying ω-3/ω-6 Ratios Using in Vitro Simulated Digestion Models |
| title_short | Investigating the Digestive Characteristics of Lipid Emulsions with Varying ω-3/ω-6 Ratios Using in Vitro Simulated Digestion Models |
| title_sort | investigating the digestive characteristics of lipid emulsions with varying ω 3 ω 6 ratios using in vitro simulated digestion models |
| topic | ω-3/ω-6 polyunsaturated fatty acids ratio emulsion in vitro digestion fish oil |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024080224 |
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