Modulating pancreatic lipase activity with galactolipids: effects of emulsion interfacial composition

Boon-Seang Chu, Gillian T. Rich, Mike J. Ridout, Richard M. Faulks, Martin S. J. Wickham, Peter J. Wilde

Research output: Contribution to journalArticle

113 Citations (Scopus)

Abstract

It is widely known that the interfacial quality of lipid emulsion droplets influences the rate and extent of lipolysis. The aim of this work was to investigate the effect of two galactolipids, monogalactosyldiacylglycerol (MGDG) and digalactosyldiacylglycerol (DGDG), adsorbed at the interface on in vitro digestibility of olive oil by porcine pancreatic lipase. The experiments were performed under simulated duodenal conditions in the presence of phosphatidylcholine (lecithin) and bile salts. It was found that emulsions prepared with DGDG had a longer lag phase prior to lipase activation with a decrease in lipolysis rate. In contrast, no inhibitory effect on lipase kinetics was observed in emulsions prepared with MGDG. We postulated that the larger headgroup and more tightly packed molecular organization of DGDG at the interface gave rise to steric hindrance that retarded colipase and lipase adsorption onto the substrate surfaces and hence delayed and reduced lipolysis. It was noted that the lag phase and lipolysis rate strongly depended on the DGDG/lecithin molar ratio in the systems: the higher the molar ratio, the longer the lag phase followed by a reduced lipolysis rate. The ability of DGDG to inhibit bile salt adsorption/displacement was also investigated. The results showed that bile salts did not completely displace DGDG from the interface, explaining the reason why DGDG still possessed inhibitory activity even in the presence of bile salts at a physiological relevant concentration. The results provide interesting insights into the influence of the galactolipid headgroup and lecithin on the emulsion interfacial quality which in turn regulates the lipolysis. The findings potentially could lead to the production of generic foods and drugs designed for regulating dietary fat absorption in the prevention and treatment of obesity and related disorders.
Original languageEnglish
Article numberla9008174
Pages (from-to)9352-9360
Number of pages9
JournalLangmuir
Volume25
Issue number16
DOIs
Publication statusPublished - 2009

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Galactolipids
Lipases
Emulsions
Lipase
emulsions
salts
Lecithin
time lag
Bile Acids and Salts
Chemical analysis
Lecithins
Salts
obesity
adsorption
fats
food
Colipases
lipids
Adsorption
Olive oil

Cite this

Chu, B-S., Rich, G. T., Ridout, M. J., Faulks, R. M., Wickham, M. S. J., & Wilde, P. J. (2009). Modulating pancreatic lipase activity with galactolipids: effects of emulsion interfacial composition. Langmuir, 25(16), 9352-9360. [la9008174]. https://doi.org/10.1021/la9008174
Chu, Boon-Seang ; Rich, Gillian T. ; Ridout, Mike J. ; Faulks, Richard M. ; Wickham, Martin S. J. ; Wilde, Peter J. / Modulating pancreatic lipase activity with galactolipids : effects of emulsion interfacial composition. In: Langmuir. 2009 ; Vol. 25, No. 16. pp. 9352-9360.
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Chu, B-S, Rich, GT, Ridout, MJ, Faulks, RM, Wickham, MSJ & Wilde, PJ 2009, 'Modulating pancreatic lipase activity with galactolipids: effects of emulsion interfacial composition', Langmuir, vol. 25, no. 16, la9008174, pp. 9352-9360. https://doi.org/10.1021/la9008174

Modulating pancreatic lipase activity with galactolipids : effects of emulsion interfacial composition. / Chu, Boon-Seang; Rich, Gillian T.; Ridout, Mike J.; Faulks, Richard M.; Wickham, Martin S. J.; Wilde, Peter J.

In: Langmuir, Vol. 25, No. 16, la9008174, 2009, p. 9352-9360.

Research output: Contribution to journalArticle

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T1 - Modulating pancreatic lipase activity with galactolipids

T2 - effects of emulsion interfacial composition

AU - Chu, Boon-Seang

AU - Rich, Gillian T.

AU - Ridout, Mike J.

AU - Faulks, Richard M.

AU - Wickham, Martin S. J.

AU - Wilde, Peter J.

PY - 2009

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N2 - It is widely known that the interfacial quality of lipid emulsion droplets influences the rate and extent of lipolysis. The aim of this work was to investigate the effect of two galactolipids, monogalactosyldiacylglycerol (MGDG) and digalactosyldiacylglycerol (DGDG), adsorbed at the interface on in vitro digestibility of olive oil by porcine pancreatic lipase. The experiments were performed under simulated duodenal conditions in the presence of phosphatidylcholine (lecithin) and bile salts. It was found that emulsions prepared with DGDG had a longer lag phase prior to lipase activation with a decrease in lipolysis rate. In contrast, no inhibitory effect on lipase kinetics was observed in emulsions prepared with MGDG. We postulated that the larger headgroup and more tightly packed molecular organization of DGDG at the interface gave rise to steric hindrance that retarded colipase and lipase adsorption onto the substrate surfaces and hence delayed and reduced lipolysis. It was noted that the lag phase and lipolysis rate strongly depended on the DGDG/lecithin molar ratio in the systems: the higher the molar ratio, the longer the lag phase followed by a reduced lipolysis rate. The ability of DGDG to inhibit bile salt adsorption/displacement was also investigated. The results showed that bile salts did not completely displace DGDG from the interface, explaining the reason why DGDG still possessed inhibitory activity even in the presence of bile salts at a physiological relevant concentration. The results provide interesting insights into the influence of the galactolipid headgroup and lecithin on the emulsion interfacial quality which in turn regulates the lipolysis. The findings potentially could lead to the production of generic foods and drugs designed for regulating dietary fat absorption in the prevention and treatment of obesity and related disorders.

AB - It is widely known that the interfacial quality of lipid emulsion droplets influences the rate and extent of lipolysis. The aim of this work was to investigate the effect of two galactolipids, monogalactosyldiacylglycerol (MGDG) and digalactosyldiacylglycerol (DGDG), adsorbed at the interface on in vitro digestibility of olive oil by porcine pancreatic lipase. The experiments were performed under simulated duodenal conditions in the presence of phosphatidylcholine (lecithin) and bile salts. It was found that emulsions prepared with DGDG had a longer lag phase prior to lipase activation with a decrease in lipolysis rate. In contrast, no inhibitory effect on lipase kinetics was observed in emulsions prepared with MGDG. We postulated that the larger headgroup and more tightly packed molecular organization of DGDG at the interface gave rise to steric hindrance that retarded colipase and lipase adsorption onto the substrate surfaces and hence delayed and reduced lipolysis. It was noted that the lag phase and lipolysis rate strongly depended on the DGDG/lecithin molar ratio in the systems: the higher the molar ratio, the longer the lag phase followed by a reduced lipolysis rate. The ability of DGDG to inhibit bile salt adsorption/displacement was also investigated. The results showed that bile salts did not completely displace DGDG from the interface, explaining the reason why DGDG still possessed inhibitory activity even in the presence of bile salts at a physiological relevant concentration. The results provide interesting insights into the influence of the galactolipid headgroup and lecithin on the emulsion interfacial quality which in turn regulates the lipolysis. The findings potentially could lead to the production of generic foods and drugs designed for regulating dietary fat absorption in the prevention and treatment of obesity and related disorders.

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DO - 10.1021/la9008174

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SN - 0743-7463

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