The Effects of Biopolymer Encapsulation on Total Lipids and Cholesterol in Egg Yolk during in Vitro Human Digestion

International Journal of Molecular Sciences

Sun-Jin Hur²  Young-Chan Kim¹  Inwook Choi¹ 

[1] Korea Food Research Institute, 1201-62 Anyangpangyo-ro, Bundang-gu, Gyeonggi-do 463-746, Korea; E-Mails:;Department of Bioresources and Food Science, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul 143-701, Korea; E-Mail:

关键词: egg yolk;    cholesterol;    biopolymers;    in vitro human digestion;    lipase activity;   

DOI  :  10.3390/ijms140816333

来源: mdpi

【 摘 要 】

The purpose of this study was to examine the effect of biopolymer encapsulation on the digestion of total lipids and cholesterol in egg yolk using an in vitro human digestion model. Egg yolks were encapsulated with 1% cellulose, pectin, or chitosan. The samples were then passed through an in vitro human digestion model that simulated the composition of mouth saliva, stomach acid, and the intestinal juice of the small intestine by using a dialysis tubing system. The change in digestion of total lipids was monitored by confocal fluorescence microscopy. The digestion rate of total lipids and cholesterol in all egg yolk samples dramatically increased after in vitro human digestion. The digestion rate of total lipids and cholesterol in egg yolks encapsulated with chitosan or pectin was reduced compared to the digestion rate of total lipids and cholesterol in other egg yolk samples. Egg yolks encapsulated with pectin or chitosan had lower free fatty acid content, and lipid oxidation values than samples without biopolymer encapsulation. Moreover, the lipase activity decreased, after in vitro digestion, in egg yolks encapsulated with biopolymers. These results improve our understanding of the effects of digestion on total lipids and cholesterol in egg yolk within the gastrointestinal tract.

【 授权许可】

CC BY   
© 2013 by the authors; licensee MDPI, Basel, Switzerland