Torcello-Gómez Amelia, Fernández Fraguas Cristina, Ridout Mike J, Woodward Nicola C, Wilde Peter J, Foster Timothy J
Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, UK.
Food Funct. 2015 Mar;6(3):730-9. doi: 10.1039/c5fo00099h.
Some known mechanisms proposed for the reduction of blood cholesterol by dietary fibre are: binding with bile salts in the duodenum and prevention of lipid absorption, which can be partially related with the bile salt binding. In order to gain new insights into the mechanisms of the binding of dietary fibre to bile salts, the goal of this work is to study the main interactions between cellulose derivatives and two types of bile salts. Commercial cellulose ethers: methyl (MC), hydroxypropyl (HPC) and hydroxypropylmethyl cellulose (HPMC), have been chosen as dietary fibre due to their highly functional properties important in manufactured food products. Two types of bile salts: sodium taurocholate (NaTC) and sodium taurodeoxycholate (NaTDC), have been chosen to understand the effect of the bile salt type. Interactions in the bulk have been investigated by means of differential scanning calorimetry (DSC) and linear mechanical spectroscopy. Results show that both bile salts have inhibitory effects on the thermal structuring of cellulose ethers and this depends on the number and type of substitution in the derivatised celluloses, and is not dependent upon molecular weight. Concerning the bile salt type, the more hydrophobic bile salt (NaTDC) has greater effect on these interactions, suggesting more efficient adsorption onto cellulose ethers. These findings may have implications in the digestion of cellulose-stabilised food matrices, providing a springboard to develop new healthy cellulose-based food products with improved functional properties.
膳食纤维在十二指肠中与胆汁盐结合，从而防止脂质吸收，这可能部分与胆汁盐结合有关。为了深入了解膳食纤维与胆汁盐结合的机制，本研究的目的是研究纤维素衍生物与两种胆汁盐之间的主要相互作用。由于商业纤维素醚（甲基纤维素（MC）、羟丙基纤维素（HPC）和羟丙基甲基纤维素（HPMC））在制成食品中具有重要的高功能特性，因此被选作膳食纤维。为了了解胆汁盐类型的影响，选择了两种胆汁盐：牛磺胆酸钠（NaTC）和牛磺脱氧胆酸钠（NaTDC）。通过差示扫描量热法（DSC）和线性力学光谱法研究了本体中的相互作用。结果表明，两种胆汁盐均对纤维素醚的热结构有抑制作用，这取决于衍生化纤维素中的取代数量和类型，而与分子量无关。关于胆汁盐类型，疏水性更强的胆汁盐（NaTDC）对这些相互作用的影响更大，表明其在纤维素醚上的吸附更有效。这些发现可能对纤维素稳定的食品基质的消化有影响，为开发具有改善功能特性的新型健康纤维素基食品提供了一个跳板。
