Your browser doesn't support javascript.
loading
Inhibitory effects of nobiletin-mediated interfacial instability of bile salt emulsified oil droplets on lipid digestion.
Kou, Xingran; Hong, Min; Pan, Fei; Huang, Xin; Meng, Qingran; Zhang, Yunchong; Ke, Qinfei.
Afiliación
  • Kou X; Collaborative Innovation Center of Fragrance Flavour and Cosmetics, School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China.
  • Hong M; Collaborative Innovation Center of Fragrance Flavour and Cosmetics, School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China.
  • Pan F; State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, PR China.
  • Huang X; Collaborative Innovation Center of Fragrance Flavour and Cosmetics, School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China. Electronic address: hx@sit.edu.cn.
  • Meng Q; Collaborative Innovation Center of Fragrance Flavour and Cosmetics, School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China.
  • Zhang Y; Collaborative Innovation Center of Fragrance Flavour and Cosmetics, School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China.
  • Ke Q; Collaborative Innovation Center of Fragrance Flavour and Cosmetics, School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China. Electronic address: kqf@sit.edu.cn.
Food Chem ; 444: 138751, 2024 Jun 30.
Article en En | MEDLINE | ID: mdl-38412567
ABSTRACT
Previous lipase inhibitors studies mainly focus on the binding between inhibitors and lipase, ignoring the impact of inhibitors on the oil-water interface of lipid droplets. This study aimed to investigate the effect of nobiletin (NBT) from Citri Reticulatae Pericarpium on the oil-water interface properties and lipid digestion. Here, we found that NBT could destroy bile salt (BS)-stabilized lipid droplets and thus inhibited free fatty acid release, owing to the interaction between NBT and BS at the oil-water interface, and reducing the stability of the oil-water interface (the stability index decreased from 91.15 ± 2.6 % to 66.5 ± 3.6 %). Further, the molecular dynamics simulation and isothermal titration calorimetry revealed that NBT could combine with BS at oil-water interface through intermolecular interactions, including hydrogen bonds, Van der Waals force, and steric hindrance. These results suggest that the interfacial instability of NBT mediated BS emulsified oil droplets may be another pathway to inhibit lipid digestion.
Asunto(s)
Palabras clave
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Ácidos y Sales Biliares / Flavonas / Lipasa Idioma: En Revista: Food Chem Año: 2024 Tipo del documento: Article Pais de publicación: Reino Unido
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Ácidos y Sales Biliares / Flavonas / Lipasa Idioma: En Revista: Food Chem Año: 2024 Tipo del documento: Article Pais de publicación: Reino Unido