<oai_dc:dc xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
  <dc:creator>Yaghmur, Anan</dc:creator>
  <dc:creator>Lotfi, Saleh</dc:creator>
  <dc:creator>Ariabod, Sarah Atoussa</dc:creator>
  <dc:creator>Bor, Gizem</dc:creator>
  <dc:creator>Gontsarik, Mark</dc:creator>
  <dc:creator>Salentinig, Stefan</dc:creator>
  <dc:date>2019-12-05</dc:date>
  <dc:description xmlns:ns0="xml" ns0:lang="en">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.</dc:description>
  <dc:format>application/pdf</dc:format>
  <dc:identifier>https://folia.unifr.ch/global/documents/308277</dc:identifier>
  <dc:identifier>https://folia.unifr.ch/documents/308277/files/sal_ili.pdf</dc:identifier>
  <dc:language>eng</dc:language>
  <dc:relation>info:eu-repo/semantics/altIdentifier/doi/10.3389/fbioe.2019.00384</dc:relation>
  <dc:rights>info:eu-repo/semantics/openAccess</dc:rights>
  <dc:rights>License undefined</dc:rights>
  <dc:source>Frontiers in Bioengineering and Biotechnology. - 2019, vol. 7, p. 384</dc:source>
  <dc:subject>info:eu-repo/classification/udc/54</dc:subject>
  <dc:title xmlns:ns1="xml" ns1:lang="en">Internal lamellar and inverse hexagonal liquid crystalline phases during the digestion of krill and astaxanthin oil-in-water emulsions</dc:title>
  <dc:type>http://purl.org/coar/resource_type/c_6501</dc:type>
</oai_dc:dc>