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Lipid Oxidation in Food Emulsions Under Gastrointestinal-Simulated Conditions: the Key Role of Endogenous Tocopherols and Initiator

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Food Digestion

Abstract

The health significance of lipid oxidation products carried by the diet or eventually formed during food digestion is actually addressed. Accordingly, some data show that the gastric environment could be prooxidant. The aim of this work was to evaluate the impact of the balance between lipophilic antioxidant species and dietary prooxidant on lipid oxidation under in vitro gastrointestinal conditions. Rapeseed oil-in-water emulsions stabilized by bovine serum albumin were submitted successively to simulated stomach and intestinal conditions. Lipid oxidation was evaluated through the measurement of oxygen consumption, the formation of hydroperoxides and malonaldehyde (MDA). With endogenous tocopherols (553 mg kg−1 oil) and without initiator no oxygen was consumed, while the presence of metmyoglobin (20 µM) induced a low oxygen consumption and formation of MDA during the gastric (73 ± 13 nmol g−1 lipids) and intestinal steps (163 ± 13 nmol g−1 lipids). Without endogenous tocopherol (<2 mg kg−1 oil) and with metmyoglobin (20 μM), amounts of hydroperoxides and MDA reached 79 ± 28 μmol g−1 lipids and 2,139 ± 78 nmol g−1 lipids, respectively, after the gastric phase and 113 ± 22 μmol g−1 lipids and 2,663 ± 38 nmol g−1 lipids during the intestinal phase. The results indicate that the composition of the food bolus, in particular the presence of lipophilic antioxidant and/or prooxidant species, is critical for the oxidative fate of emulsified lipids during digestion. Moreover, the physicochemical conditions of the digestion, rather than the constituents of simulated digestive fluids, seem to favor lipid oxidation.

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Acknowledgments

This work was supported by INRA and Région Pays de la Loire: PhD grant of H.B.K.-D., and by ANR (French National Research Agency) program “Alimentation et industries alimentaires—Food and food industry”: ANR-08-ALIA-002 AGEcaninox project. Authors participate to the COST action FA1005 Improving health properties of food by sharing our knowledge on the digestive process (INFOGEST). Lucie Ribourg is acknowledged for her help in tocopherols quantification and for measurements of oxidation during accelerated oxidation of the oil.

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Authors and Affiliations

  1. INRA, UR1268 Biopolymères Interactions Assemblages, BP71627, 44316, Nantes, France

    H. B. Kenmogne-Domguia, A. Meynier, C. Boulanger & C. Genot

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  1. H. B. Kenmogne-Domguia
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  2. A. Meynier
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  3. C. Boulanger
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  4. C. Genot
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Correspondence to A. Meynier.

Additional information

The paper was based on a poster presented during the 1st International Conference on Food Digestion (Cesena, Italy, March 19–21, 2012) organized by COST action FA1005 INFOGEST.

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Kenmogne-Domguia, H.B., Meynier, A., Boulanger, C. et al. Lipid Oxidation in Food Emulsions Under Gastrointestinal-Simulated Conditions: the Key Role of Endogenous Tocopherols and Initiator. Food Dig. 3, 46–52 (2012). https://doi.org/10.1007/s13228-012-0026-9

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  • DOI: https://doi.org/10.1007/s13228-012-0026-9

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