Internal Lamellar and Inverse Hexagonal Liquid Crystalline Phases During the Digestion of Krill and Astaxanthin Oil-in-Water Emulsions
Krill oil represents an important alternative natural source of omega-3 (ω-3) polyunsaturated fatty acids (PUFAs). Considering the beneficial health effects of these essential fatty acids, particularly in various disorders including cancer, cardiovascular, and inflammation diseases, it is of paramou...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2019-12-01
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| Series: | Frontiers in Bioengineering and Biotechnology |
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| Online Access: | https://www.frontiersin.org/article/10.3389/fbioe.2019.00384/full |
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| author | Anan Yaghmur Saleh Lotfi Sarah Atoussa Ariabod Gizem Bor Mark Gontsarik Stefan Salentinig Stefan Salentinig |
| author_facet | Anan Yaghmur Saleh Lotfi Sarah Atoussa Ariabod Gizem Bor Mark Gontsarik Stefan Salentinig Stefan Salentinig |
| author_sort | Anan Yaghmur |
| collection | DOAJ |
| description | Krill oil represents an important alternative natural source of omega-3 (ω-3) polyunsaturated fatty acids (PUFAs). Considering the beneficial health effects of these essential fatty acids, particularly in various disorders including cancer, cardiovascular, and inflammation diseases, it is of paramount importance to gain insight into the digestibility of krill oil. In this work, we study the fate of krill oil-in-water emulsion, stabilized by sodium caseinate, during lipolysis by coupling time-resolved synchrotron small-angle X-ray scattering (SAXS) to flow-through lipolysis model. For gaining further insight into the effect of ω-3 PUFA-containing oil type on the dynamic structural features occurring during lipolysis, two additional astaxanthin oil-in-water emulsions, stabilized using either sodium caseinate or citrem, were subjected to lipolysis under identical experimental conditions. In addition to the difference in lipid composition in both oils, ω-3 PUFAs in astaxanthin oil, similar to fish oil, exist in the form of triacylglycerols; whereas most of those in krill oil are bound to phospholipids. SAXS showed the formation of highly ordered nanostructures on exposure of these food emulsions to the lipolysis medium: the detection of a biphasic feature of coexisting inverse hexagonal (H2) and lamellar (Lα) liquid crystalline phases in the digested krill oil droplets' interiors, as compared to a neat Lα phase in the digested astaxanthin oil droplets. We discuss the dynamic phase behavior and describe the suggested important role of these phases in facilitating the delivery of nutrients throughout the body. In addition, the potential implication in the development of food and drug nanocarriers is briefly described. |
| first_indexed | 2024-12-22T09:09:04Z |
| format | Article |
| id | doaj.art-b773e3ee0de141948402ab114918196c |
| institution | Directory Open Access Journal |
| issn | 2296-4185 |
| language | English |
| last_indexed | 2024-12-22T09:09:04Z |
| publishDate | 2019-12-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Bioengineering and Biotechnology |
| spelling | doaj.art-b773e3ee0de141948402ab114918196c2022-12-21T18:31:31ZengFrontiers Media S.A.Frontiers in Bioengineering and Biotechnology2296-41852019-12-01710.3389/fbioe.2019.00384489007Internal Lamellar and Inverse Hexagonal Liquid Crystalline Phases During the Digestion of Krill and Astaxanthin Oil-in-Water EmulsionsAnan Yaghmur0Saleh Lotfi1Sarah Atoussa Ariabod2Gizem Bor3Mark Gontsarik4Stefan Salentinig5Stefan Salentinig6Department of Pharmacy, Faculty of Health and Medical Sciences, University of Copenhagen, Copenhagen, DenmarkDepartment of Pharmacy, Faculty of Health and Medical Sciences, University of Copenhagen, Copenhagen, DenmarkDepartment of Pharmacy, Faculty of Health and Medical Sciences, University of Copenhagen, Copenhagen, DenmarkDepartment of Pharmacy, Faculty of Health and Medical Sciences, University of Copenhagen, Copenhagen, DenmarkLaboratory for Biointerfaces, Empa, Swiss Federal Laboratories for Materials Science and Technology, St. Gallen, SwitzerlandLaboratory for Biointerfaces, Empa, Swiss Federal Laboratories for Materials Science and Technology, St. Gallen, SwitzerlandDepartment of Chemistry, University of Fribourg, Fribourg, SwitzerlandKrill oil represents an important alternative natural source of omega-3 (ω-3) polyunsaturated fatty acids (PUFAs). Considering the beneficial health effects of these essential fatty acids, particularly in various disorders including cancer, cardiovascular, and inflammation diseases, it is of paramount importance to gain insight into the digestibility of krill oil. In this work, we study the fate of krill oil-in-water emulsion, stabilized by sodium caseinate, during lipolysis by coupling time-resolved synchrotron small-angle X-ray scattering (SAXS) to flow-through lipolysis model. For gaining further insight into the effect of ω-3 PUFA-containing oil type on the dynamic structural features occurring during lipolysis, two additional astaxanthin oil-in-water emulsions, stabilized using either sodium caseinate or citrem, were subjected to lipolysis under identical experimental conditions. In addition to the difference in lipid composition in both oils, ω-3 PUFAs in astaxanthin oil, similar to fish oil, exist in the form of triacylglycerols; whereas most of those in krill oil are bound to phospholipids. SAXS showed the formation of highly ordered nanostructures on exposure of these food emulsions to the lipolysis medium: the detection of a biphasic feature of coexisting inverse hexagonal (H2) and lamellar (Lα) liquid crystalline phases in the digested krill oil droplets' interiors, as compared to a neat Lα phase in the digested astaxanthin oil droplets. We discuss the dynamic phase behavior and describe the suggested important role of these phases in facilitating the delivery of nutrients throughout the body. In addition, the potential implication in the development of food and drug nanocarriers is briefly described.https://www.frontiersin.org/article/10.3389/fbioe.2019.00384/fullastaxanthin oilkrill oillamellar and inverse hexagonal liquid crystalline phaseslipolysisomega-3 polyunsaturated fatty acidssynchrotron small angle X-ray scattering |
| spellingShingle | Anan Yaghmur Saleh Lotfi Sarah Atoussa Ariabod Gizem Bor Mark Gontsarik Stefan Salentinig Stefan Salentinig Internal Lamellar and Inverse Hexagonal Liquid Crystalline Phases During the Digestion of Krill and Astaxanthin Oil-in-Water Emulsions Frontiers in Bioengineering and Biotechnology astaxanthin oil krill oil lamellar and inverse hexagonal liquid crystalline phases lipolysis omega-3 polyunsaturated fatty acids synchrotron small angle X-ray scattering |
| title | Internal Lamellar and Inverse Hexagonal Liquid Crystalline Phases During the Digestion of Krill and Astaxanthin Oil-in-Water Emulsions |
| title_full | Internal Lamellar and Inverse Hexagonal Liquid Crystalline Phases During the Digestion of Krill and Astaxanthin Oil-in-Water Emulsions |
| title_fullStr | Internal Lamellar and Inverse Hexagonal Liquid Crystalline Phases During the Digestion of Krill and Astaxanthin Oil-in-Water Emulsions |
| title_full_unstemmed | Internal Lamellar and Inverse Hexagonal Liquid Crystalline Phases During the Digestion of Krill and Astaxanthin Oil-in-Water Emulsions |
| title_short | Internal Lamellar and Inverse Hexagonal Liquid Crystalline Phases During the Digestion of Krill and Astaxanthin Oil-in-Water Emulsions |
| title_sort | internal lamellar and inverse hexagonal liquid crystalline phases during the digestion of krill and astaxanthin oil in water emulsions |
| topic | astaxanthin oil krill oil lamellar and inverse hexagonal liquid crystalline phases lipolysis omega-3 polyunsaturated fatty acids synchrotron small angle X-ray scattering |
| url | https://www.frontiersin.org/article/10.3389/fbioe.2019.00384/full |
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