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Reducing Intestinal Digestion and Absorption of Fat Using a Nature-Derived Biopolymer: Interference of Triglyceride Hydrolysis by Nanocellulose.
DeLoid, Glen M; Sohal, Ikjot Singh; Lorente, Laura R; Molina, Ramon M; Pyrgiotakis, Georgios; Stevanovic, Ana; Zhang, Ruojie; McClements, David Julian; Geitner, Nicholas K; Bousfield, Douglas W; Ng, Kee Woei; Loo, Say Chye Joachim; Bell, David C; Brain, Joseph; Demokritou, Philip.
Afiliação
  • DeLoid GM; Center for Nanotechnology and Nanotoxicology, Department of Environmental Health , Harvard T. H. Chan School of Public Health , Boston , Massachusetts 02115 , United States.
  • Sohal IS; Department of Biomedical Engineering & Biotechnology , University of Massachusetts Lowell , Lowell , Massachusetts 01854 , United States.
  • Lorente LR; Center for Nanotechnology and Nanotoxicology, Department of Environmental Health , Harvard T. H. Chan School of Public Health , Boston , Massachusetts 02115 , United States.
  • Molina RM; Center for Nanotechnology and Nanotoxicology, Department of Environmental Health , Harvard T. H. Chan School of Public Health , Boston , Massachusetts 02115 , United States.
  • Pyrgiotakis G; Center for Nanotechnology and Nanotoxicology, Department of Environmental Health , Harvard T. H. Chan School of Public Health , Boston , Massachusetts 02115 , United States.
  • Stevanovic A; Center for Nanotechnology and Nanotoxicology, Department of Environmental Health , Harvard T. H. Chan School of Public Health , Boston , Massachusetts 02115 , United States.
  • Zhang R; Department of Food Science , University of Massachusetts Amherst , Amherst , Massachusetts 01003 , United States.
  • McClements DJ; Department of Food Science , University of Massachusetts Amherst , Amherst , Massachusetts 01003 , United States.
  • Geitner NK; Department of Civil and Environmental Engineering & Center for the Environmental Implications of NanoTechnology , Duke University , Durham , North Carolina 27708 , United States.
  • Bousfield DW; Department of Chemical and Biological Engineering , University of Maine , Orono , Maine 04469 , United States.
  • Ng KW; School of Materials Science and Engineering , Nanyang Technological University, 639798 Singapore.
  • Loo SCJ; School of Materials Science and Engineering , Nanyang Technological University, 639798 Singapore.
  • Bell DC; School of Engineering and Applied Sciences , Harvard University , Cambridge , Massachusetts 02138 , United States.
  • Brain J; Center for Nanotechnology and Nanotoxicology, Department of Environmental Health , Harvard T. H. Chan School of Public Health , Boston , Massachusetts 02115 , United States.
  • Demokritou P; Center for Nanotechnology and Nanotoxicology, Department of Environmental Health , Harvard T. H. Chan School of Public Health , Boston , Massachusetts 02115 , United States.
ACS Nano ; 12(7): 6469-6479, 2018 07 24.
Article em En | MEDLINE | ID: mdl-29874029
Engineered nanomaterials are increasingly added to foods to improve quality, safety, or nutrition. Here we report the ability of ingested nanocellulose (NC) materials to reduce digestion and absorption of ingested fat. In the small intestinal phase of an acellular simulated gastrointestinal tract, the hydrolysis of free fatty acids (FFA) from triglycerides (TG) in a high-fat food model was reduced by 48.4% when NC was added at 0.75% w/w to the food, as quantified by pH stat titration, and by 40.1% as assessed by fluorometric FFA assay. Furthermore, translocation of TG and FFA across an in vitro cellular model of the intestinal epithelium was significantly reduced by the presence of 0.75% w/w NC in the food (TG by 52% and FFA by 32%). Finally, in in vivo experiments, the postprandial rise in serum TG 1 h after gavage with the high fat food model was reduced by 36% when 1.0% w/w NC was administered with the food. Scanning electron microscopy and molecular dynamics studies suggest two primary mechanisms for this effect: (1) coalescence of fat droplets on fibrillar NC (CNF) fibers, resulting in a reduction of available surface area for lipase binding and (2) sequestration of bile salts, causing impaired interfacial displacement of proteins at the lipid droplet surface and impaired solubilization of lipid digestion products. Together these findings suggest a potential use for NC, as a food additive or supplement, to reduce absorption of ingested fat and thereby assist in weight loss and the management of obesity.
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Triglicerídeos / Celulose / Digestão / Gorduras / Aditivos Alimentares Idioma: En Ano de publicação: 2018 Tipo de documento: Article

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Triglicerídeos / Celulose / Digestão / Gorduras / Aditivos Alimentares Idioma: En Ano de publicação: 2018 Tipo de documento: Article