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Phytosterols and γ-Oryzanol as Cholesterol Solid Phase Modifiers during Digestion

Literature reports that ingestion of phytosterols and γ-oryzanol contributes to cholesterol lowering. Despite in vivo observations, thermodynamic phase equilibria could explain phenomena occurring during digestion leading to such effects. To advance the observations made by previous literature, this...

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Autores principales: Esperança, Eduardo S., Bonatto, Mariane S., Silva, Karen C. G., Shimamoto, Gustavo G., Tubino, Matthieu, Costa, Mariana C., Rodrigues, Christianne E. C., Meirelles, Antonio J. A., Sato, Ana C. K., Maximo, Guilherme J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689245/
https://www.ncbi.nlm.nih.gov/pubmed/36429220
http://dx.doi.org/10.3390/foods11223629
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author Esperança, Eduardo S.
Bonatto, Mariane S.
Silva, Karen C. G.
Shimamoto, Gustavo G.
Tubino, Matthieu
Costa, Mariana C.
Rodrigues, Christianne E. C.
Meirelles, Antonio J. A.
Sato, Ana C. K.
Maximo, Guilherme J.
author_facet Esperança, Eduardo S.
Bonatto, Mariane S.
Silva, Karen C. G.
Shimamoto, Gustavo G.
Tubino, Matthieu
Costa, Mariana C.
Rodrigues, Christianne E. C.
Meirelles, Antonio J. A.
Sato, Ana C. K.
Maximo, Guilherme J.
author_sort Esperança, Eduardo S.
collection PubMed
description Literature reports that ingestion of phytosterols and γ-oryzanol contributes to cholesterol lowering. Despite in vivo observations, thermodynamic phase equilibria could explain phenomena occurring during digestion leading to such effects. To advance the observations made by previous literature, this study was aimed at describing the complete solid–liquid phase equilibrium diagrams of cholesterol + phytosterol and γ-oryzanol systems by DSC, evaluating them by powder X-ray, microscopy, and thermodynamic modeling. Additionally, this study evaluated the phenomena observed by an in vitro digestibility method. Results confirmed the formation of solid solution in the cholesterol + phytosterols system at any concentration and that cholesterol + γ-oryzanol mixtures formed stable liquid crystalline phases with a significant melting temperature depression. The in vitro protocol supported the idea that the same phenomena can occur during digestion in which mechanochemical forces were probably the mechanisms promoting cholesterol solid phase changes in the presence of such phytocompounds. In this case, these changes could alter cholesterol solubility and possibly its absorption in the gastrointestinal lumen.
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spelling pubmed-96892452022-11-25 Phytosterols and γ-Oryzanol as Cholesterol Solid Phase Modifiers during Digestion Esperança, Eduardo S. Bonatto, Mariane S. Silva, Karen C. G. Shimamoto, Gustavo G. Tubino, Matthieu Costa, Mariana C. Rodrigues, Christianne E. C. Meirelles, Antonio J. A. Sato, Ana C. K. Maximo, Guilherme J. Foods Article Literature reports that ingestion of phytosterols and γ-oryzanol contributes to cholesterol lowering. Despite in vivo observations, thermodynamic phase equilibria could explain phenomena occurring during digestion leading to such effects. To advance the observations made by previous literature, this study was aimed at describing the complete solid–liquid phase equilibrium diagrams of cholesterol + phytosterol and γ-oryzanol systems by DSC, evaluating them by powder X-ray, microscopy, and thermodynamic modeling. Additionally, this study evaluated the phenomena observed by an in vitro digestibility method. Results confirmed the formation of solid solution in the cholesterol + phytosterols system at any concentration and that cholesterol + γ-oryzanol mixtures formed stable liquid crystalline phases with a significant melting temperature depression. The in vitro protocol supported the idea that the same phenomena can occur during digestion in which mechanochemical forces were probably the mechanisms promoting cholesterol solid phase changes in the presence of such phytocompounds. In this case, these changes could alter cholesterol solubility and possibly its absorption in the gastrointestinal lumen. MDPI 2022-11-14 /pmc/articles/PMC9689245/ /pubmed/36429220 http://dx.doi.org/10.3390/foods11223629 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Esperança, Eduardo S.
Bonatto, Mariane S.
Silva, Karen C. G.
Shimamoto, Gustavo G.
Tubino, Matthieu
Costa, Mariana C.
Rodrigues, Christianne E. C.
Meirelles, Antonio J. A.
Sato, Ana C. K.
Maximo, Guilherme J.
Phytosterols and γ-Oryzanol as Cholesterol Solid Phase Modifiers during Digestion
title Phytosterols and γ-Oryzanol as Cholesterol Solid Phase Modifiers during Digestion
title_full Phytosterols and γ-Oryzanol as Cholesterol Solid Phase Modifiers during Digestion
title_fullStr Phytosterols and γ-Oryzanol as Cholesterol Solid Phase Modifiers during Digestion
title_full_unstemmed Phytosterols and γ-Oryzanol as Cholesterol Solid Phase Modifiers during Digestion
title_short Phytosterols and γ-Oryzanol as Cholesterol Solid Phase Modifiers during Digestion
title_sort phytosterols and γ-oryzanol as cholesterol solid phase modifiers during digestion
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689245/
https://www.ncbi.nlm.nih.gov/pubmed/36429220
http://dx.doi.org/10.3390/foods11223629
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