This research was funded by projects RTI2018-101309-B-C21 and PID2020-631-116615RAI00, funded by MCIN/AEI/10.13039/501100011033 and by &#34;ERDF A way of making Europe&#34;. This work was (partially) supported by the Biocolloid and Fluid Physics Group (ref. PAI-FQM115) of the University of Granada (Spain).

1. Cleaning sequence for all glassware used in surface science experimentation
<ol>
	<li>Scrub the glassware with a concentrated cleaning solution (see Table of Materials) diluted in water (10%).</li>
	<li>Rinse thoroughly with a sequence of tap water, propanol, distilled water, and ultrapure water. Dry in a cabin and store in a closed cabinet until use.</li>
</ol>
2. Sample preparation
<ol>
	<li>Prepare artificial digestive media according to...

<ol>
	<li>McClements, D. J. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=The+biophysics+of+digestion:+Lipids.">The biophysics of digestion: Lipids.</a> Current Opinion in Food Science. 21, 1-6 (2018).</li><li>McClements, D. J., Li, Y. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=Structured+emulsion-based+delivery+systems:+Controlling+the+digestion+and+release+of+lipophilic+food+components.">Structured emulsion-based delivery systems: Controlling the digestion and release of lipophilic food components.</a> Advances in Colloid and Interface Science. 159 (2), 213-228 (2010).</li><li>Corstens, M. N., et al. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=Food-grade+micro-encapsulation+systems+that+may+induce+satiety+via+delayed+lipolysis:+A+review.">Food-grade micro-encapsulation systems that may induce satiety via delayed lipolysis: A review.</a> Critical Reviews in Food Science and Nutrition. 57 (10), 2218-2244 (2017).</li><li>Aguilera-Garrido, A., del Castillo-Santaella, T., Galisteo-Gonz&#225;lez, F., G&#225;lvez-Ruiz, M. J., Maldonado-Valderrama, J. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=Investigating+the+role+of+hyaluronic+acid+in+improving+curcumin+bioaccessibility+from+nanoemulsions.">Investigating the role of hyaluronic acid in improving curcumin bioaccessibility from nanoemulsions.</a> Food Chemistry. 351, 129301 (2021).</li><li>Rodr&#237;guez Patino, J. M., Carrera S&#225;nchez, C., Rodr&#237;guez Ni&#241;o, M. R. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=Implications+of+interfacial+characteristics+of+food+foaming+agents+in+foam+formulations.">Implications of interfacial characteristics of food foaming agents in foam formulations.</a> Advances in Colloid and Interface Science. 140 (2), 95-113 (2008).</li><li>Wilde, P. J., Chu, B. S. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=Interfacial+&amp;+colloidal+aspects+of+lipid+digestion.">Interfacial &amp; colloidal aspects of lipid digestion.</a> Advances in Colloid and Interface Science. 165 (1), 14-22 (2011).</li><li>Cabrerizo-V&#237;lchez, M. A., Wege, H. A., Holgado-Terriza, J. A., Neumann, A. W. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=Axisymmetric+drop+shape+analysis+as+penetration+Langmuir+balance.">Axisymmetric drop shape analysis as penetration Langmuir balance.</a> Review of Scientific Instruments. 70 (5), 2438-2444 (1999).</li><li>Maldonado-Valderrama, J., Muros-Cobos, J. L., Holgado-Terriza, J. A., Cabrerizo-V&#237;lchez, M. A. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=Bile+salts+at+the+air-water+interface:+Adsorption+and+desorption.">Bile salts at the air-water interface: Adsorption and desorption.</a> Colloids and surfaces B: Biointerfaces. 120, 176-183 (2014).</li><li>Maldonado-Valderrama, J., Terriza, J. A. H., Torcello-G&#243;mez, A., Cabrerizo-V&#237;lchez, M. A. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=In+vitro+digestion+of+interfacial+protein+structures.">In vitro digestion of interfacial protein structures.</a> Soft Matter. 9, 1043-1053 (2013).</li><li>Maldonado-Valderrama, J. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=Probing+in+vitro+digestion+at+oil-water+interfaces.">Probing in vitro digestion at oil-water interfaces.</a> Current Opinion in Colloid and Interface Science. 39, 51-60 (2019).</li><li>Brodkorb, A., et al. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=INFOGEST+static+in+vitro+simulation+of+gastrointestinal+food+digestion.">INFOGEST static in vitro simulation of gastrointestinal food digestion.</a> Nature Protocols. 14 (4), 991-1014 (2019).</li><li>del Castillo-Santaella, T., Maldonado-Valderrama, J., Molina-Bolivar, J. A., Galisteo-Gonzalez, F. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=Effect+of+cross-linker+glutaraldehyde+on+gastric+digestion+of+emulsified+albumin.">Effect of cross-linker glutaraldehyde on gastric digestion of emulsified albumin.</a> Colloids and Surfaces B: Biointerfaces. 145, 899-905 (2016).</li><li>Macierzanka, A., Torcello-G&#243;mez, A., Jungnickel, C., Maldonado-Valderrama, J. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=Bile+salts+in+digestion+and+transport+of+lipids.">Bile salts in digestion and transport of lipids.</a> Advances in Colloid and Interface Science. 274, 102045 (2019).</li><li>Maldonado-Valderrama, J., Torcello-G&#243;mez, A., del Castillo-Santaella, T., Holgado-Terriza, J. A., Cabrerizo-V&#237;lchez, M. A. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=Subphase+exchange+experiments+with+the+pendant+drop+technique.">Subphase exchange experiments with the pendant drop technique.</a> Advances in Colloid and Interface Science. 222, 488-501 (2015).</li><li>Bellesi, F. A., Ruiz-Henestrosa, V. M. P., Maldonado-Valderrama, J., Del Castillo Santaella, T., Pilosof, A. M. R. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=Comparative+interfacial+in+vitro+digestion+of+protein+and+polysaccharide+oil/water+films.">Comparative interfacial in vitro digestion of protein and polysaccharide oil/water films.</a> Colloids and Surfaces B: Biointerfaces. 161, 547-554 (2018).</li><li>Del Castillo-Santaella, T., Sanmart&#237;n, E., Cabrerizo-V&#237;lchez, M. A., Arboleya, J. C., Maldonado-Valderrama, J. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=Improved+digestibility+of+&#946;-lactoglobulin+by+pulsed+light+processing:+A+dilatational+and+shear+study.">Improved digestibility of &#946;-lactoglobulin by pulsed light processing: A dilatational and shear study.</a> Soft Matter. 10 (48), 9702-9714 (2014).</li><li>Infantes-Garcia, M. R., et al. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=In+vitro+gastric+lipid+digestion+of+emulsions+with+mixed+emulsifiers:+Correlation+between+lipolysis+kinetics+and+interfacial+characteristics.">In vitro gastric lipid digestion of emulsions with mixed emulsifiers: Correlation between lipolysis kinetics and interfacial characteristics.</a> Food Hydrocolloids. 128, 107576 (2022).</li><li>del Castillo-Santaella, T., Cebri&#225;n, R., Maqueda, M., G&#225;lvez-Ruiz, M. J., Maldonado-Valderrama, J. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=Assessing+in+vitro+digestibility+of+food+biopreservative+AS-48.">Assessing in vitro digestibility of food biopreservative AS-48.</a> Food Chemistry. 246, 249-257 (2018).</li><li>Torcello-G&#243;mez, A., Maldonado-Valderrama, J., J&#243;dar-Reyes, A. B., Cabrerizo-V&#237;lchez, M. A., Mart&#237;n-Rodr&#237;guez, A. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=Pluronic-covered+oil-water+interfaces+under+simulated+duodenal+conditions.">Pluronic-covered oil-water interfaces under simulated duodenal conditions.</a> Food Hydrocolloids. 34, 54-61 (2014).</li><li>Minekus, M., et al. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=A+standardised+static+in+vitro+digestion+method+suitable+for+food+-+an+international+consensus.">A standardised static in vitro digestion method suitable for food - an international consensus.</a> Food &amp; Function. 5 (6), 1113-1124 (2014).</li><li>Wege, H. A., Holgado-Terriza, J. A., Cabrerizo-V&#237;lchez, M. A. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=Development+of+a+constant+surface+pressure+penetration+langmuir+balance+based+on+axisymmetric+drop+shape+analysis.">Development of a constant surface pressure penetration langmuir balance based on axisymmetric drop shape analysis.</a> Journal of Colloid and Interface Science. 249 (2), 263-273 (2002).</li><li>del Castillo-Santaella, T., et al. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=Hyaluronic+acid+and+human/bovine+serum+albumin+shelled+nanocapsules:+Interaction+with+mucins+and+in+vitro+digestibility+of+interfacial+films.">Hyaluronic acid and human/bovine serum albumin shelled nanocapsules: Interaction with mucins and in vitro digestibility of interfacial films.</a> Food Chemistry. 383, 132330 (2022).</li><li>Aguilera-Garrido, A., et al. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=Applications+of+serum+albumins+in+delivery+systems:+Differences+in+interfacial+behaviour+and+interacting+abilities+with+polysaccharides.">Applications of serum albumins in delivery systems: Differences in interfacial behaviour and interacting abilities with polysaccharides.</a> Advances in Colloid and Interface Science. 290 (5), 102365 (2021).</li></ol>

The authors declare that they have no known competing financial interests or personal relationships that could have influenced the work reported in this paper.

This article describes a generalized protocol to measure in vitro digestion of interfacial layers by using pendant drop equipment. The protocol can be adjusted to the specific requirements of the experiment by tuning the composition of the digestive buffers, which are based on the INFOGEST11,20 harmonized protocol to facilitate comparison with literature. The digestive enzymes and biosurfactants can be added individually, sequentially, or together. This ...

Understanding how fat is digested, which involves emulsion digestion, is important to rationally design products with tailored functionality1. The substrate for fat digestion is an emulsion since fat is emulsified upon consumption by mechanical action and mixing with biosurfactants in the mouth and stomach. Also, most of the fat consumed by humans is already emulsified (such as milk products), and in the case of infants or some elderly people, this is the only form of consumption. Hence, the design of emulsion-based products with specific digestion profiles is very important in nutrition1. Moreover, emulsions can encapsulate and deliver nutrients, drugs, or lipophilic bioactives2 to tackle different gastrointestinal conditions such as obesity3, nutrient fortification, food allergies, and digestive diseases. In oil-in-water emulsions, lipid droplets are surrounded by interfacial layers of emulsifiers such as proteins, surfactants, polymers, particles, and mixtures4. The role of emulsifiers is twofold: stabilize the emulsion5 and protect/transport the encapsulated compound to a specific site. Achieving a tailored digestibility of emulsions depends on their initial composition but also requires monitoring the continuous evolution of this interface during the transit through the gastrointestinal tract (Figure 1).
<img alt="Figure 1" class="xfigimg" src="/files/ftp_upload/64158/64158fig01.jpg" /> 
Figure 1: Applying interfacial engineering of emulsions to tackle some of the main gastrointestinal conditions. <a href="https://www.jove.com/files/ftp_upload/64158/64158fig01large.jpg" target="_blank">Please click here to view a larger version of this figure.</a>
Lipid digestion is ultimately an interfacial process because it requires the adsorption of lipases (gastric or pancreatic) onto the oil-water interface of emulsified lipid droplets through the interfacial layer to reach and hydrolyze the triglycerides contained in the oil into free fatty acids and monoacylglycerides6. This is schematized in Figure 2. Gastric lipase competes with pepsin and phospholipids in the stomach for the oil-water interface (Figure 2, gastric digestion). Then, pancreatic lipase/colipase compete with trypsin/chymotrypsin, phospholipids, bile salts, and digestive products in the small intestine. Proteases can alter the interfacial coverage, preventing or favoring lipase adsorption, while bile salts are highly surface active and displace most of the remaining emulsifier to promote lipase adsorption (Figure 2, intestinal digestion). Eventually, the rate and extent of lipolysis depend on the interfacial properties of the initial/gastric digested emulsion, such as the thickness, inter/intramolecular connections, and electrostatic and steric interactions. Accordingly, monitoring the evolution of the interfacial layer as it is digested offers an experimental platform to identify interfacial mechanisms and events affecting lipase adsorption and, hence, lipid digestion.
<img alt="Figure 2" class="xfigimg" src="/files/ftp_upload/64158/64158fig02.jpg" /> 
Figure 2: Schematic diagram illustrating the role of interfaces in gastrointestinal lipid digestion. Pepsin hydrolysis alters interfacial composition at the gastric phase, while gastric lipase hydrolyzes triglycerides. In the small intestine, trypsin/chymotrypsin further hydrolyze the interfacial film, while lipolysis proceeds by the adsorption of BS/lipases, the hydrolysis of triglycerides, and the desorption of lipolytic products by solubilization in the BS micelles/complex. <a href="https://www.jove.com/files/ftp_upload/64158/64158fig02large.jpg" target="_blank">Please click here to view a larger version of this figure.</a>
The pendant drop equipment at the University of Granada (UGR) is implemented with a patented technology, the coaxial double capillary, that enables subphase exchange of the bulk solution7. The capillary, which holds the pendant drop, consists of an arrangement of two coaxial capillaries that are independently connected to each channel of a double microinjector. Each microinjector can operate independently, allowing the exchange of the dropped content by through-flow7. Accordingly, the subphase exchange consists of the simultaneous injection of the new solution with the inner capillary and the extraction of the bulk solution with the outer capillary using the same flow rate. This process allows the replacement of the bulk solution with no disturbance of the interfacial area or the volume of the droplet. This procedure was later upgraded to a multi-subphase exchange, which allows up to eight sequential subphase exchanges of the droplet bulk solution8. This enables the simulation of the digestive process in a single aqueous droplet suspended in lipidic media by sequentially exchanging the bulk solution with artificial media mimicking the different compartments (mouth, stomach, small intestine). The whole setup is represented in Figure 3, including the details of the components. The syringes in the microinjector are connected to the eight vias valves, each connecting to a microcentrifuge tube containing the artificial digestive fluid with components described in Figure 2.
<img alt="Figure 3" class="xfigimg" src="/files/ftp_upload/64158/64158fig03.jpg" /> 
Figure 3: General view of the OCTOPUS with all components. The CCD camera, microscope, micro-positioner, thermostabilized cell, and double capillary connected independently to a double microinjector with two syringes connected to eight vias valves. Each syringe connects with capillary, four&#160;microcentrifuge tubes with sample and one discharge. <a href="https://www.jove.com/files/ftp_upload/64158/64158fig03large.jpg" target="_blank">Please click here to view a larger version of this figure.</a>
Figure 4A shows how each of the artificial digestive fluids is injected into the pendant drop by subphase exchange through the double capillary. Each digestive compound detailed in Figure 2 can be applied simultaneously/sequentially, simulating the passage through the gastrointestinal tract. The artificial digestive fluids contain different enzymes and biosurfactants, which alter the interfacial tension of the initial emulsifier, as schematized in Figure 4B. The software DINATEN (see Table of Materials), also developed at the UGR, records the evolution of the interfacial tension in real time as the initial interfacial layer is digested in vitro. Also, after each digestive phase, the dilatational elasticity of the interfacial layer is computed by imposing periodic oscillations of volume/interfacial area onto the stabilized interfacial layer and recording the response of the interfacial tension. The period/frequency and the amplitude of the oscillation can be varied, and image processing with the software CONTACTO provides the dilatational rheological parameters8.
<img alt="Figure 4" class="xfigimg" src="/files/ftp_upload/64158/64158fig04.jpg" /> 
Figure 4: Examples of digestion profiles. (A) The initial emulsifier layer is subjected to artificial digestive media placed in the microcentrifuge by sequential subphase exchange of the different solutions into the pendant drop. (B) The general evolution of the interfacial tension (y-axis) of the initial emulsifier as a function of time (x-axis) as it is digested in vitro by the various enzymes/biosurfactants in the artificial media. A final subphase exchange with plain intestinal fluid measures the desorption of digested lipid by solubilization in mixed micelles. <a href="https://www.jove.com/files/ftp_upload/64158/64158fig04large.jpg" target="_blank">Please click here to view a larger version of this figure.</a>
This study presents the general protocol designed to measure in vitro digestion of interfacial layers with pendant drop equipment9. The initial interfacial layer is subjected sequentially to conditions mimicking the passage through the gastrointestinal tract, as depicted in Figure 2. These different digestive media are injected into the pendant drop by subphase exchange of the different solutions contained in the microcentrifuge tubes (Figure 4A). The composition of these media can be customized depending on the gastrointestinal conditions that will be evaluated, namely, gastric/intestinal proteolysis/lipolysis, allowing for measuring cumulative effects and sinergies10. The experimental conditions used to mimic the digestion process in each compartment follow the international consensus protocol published by INFOGEST detailing the pH and amounts of electrolytes and enzymes11. The experimental device based on pendant drop allows recording of the interfacial tension in situ throughout the simulated digestion process. The dilatational rheology of the interfacial layer is computed at the end of each digestive step. In this way, each emulsifier offers a digestion profile illustrating the properties of the digested interfaces, as depicted in Figure 4B. This allows the extraction of conclusions regarding its susceptibility or resistance to the different stages of the digestive process. In general, the artificial digestive media contains acid/basic pH, electrolytes, proteases (gastric and intestinal), lipases (gastric and intestinal), bile salts, and phospholipids, which are dissolved in their respective digestive fluids (gastric or intestinal). Figure 4B shows a generic profile of the evolution of an emulsifier&#39;s interfacial tension, first subjected to protease action, followed by lipases. In general, proteolysis of the interfacial layer promotes an increase in the interfacial tension owing to the desorption of hydrolyzed peptides9,12, while lipolysis results in a very steep reduction in the interfacial tension due to the adsorption of bile salts and lipases13. A final subphase exchange with intestinal fluid depletes the bulk solution of unadsorbed/digested material and promotes the desorption of soluble compounds and the solubilization of digested lipids in mixed micelles. This is quantified by the increased interfacial tension recorded (Figure 4B).
In summary, the experimental design implemented in the pendant drop to simulate in vitro digestion in a single droplet allows for measuring cumulative effects and synergies as the digestion process is applied sequentially to the initial interfacial layer10. The composition of each digestive media can be easily tuned to account for the particularities of the digestive conditions, including gastrointestinal pathologies or infant digestive media14. Then, identification of the interfacial mechanisms affecting proteolysis and lipolysis can be used to modulate digestion by the interfacial engineering of emulsions. The obtained results can be applied in designing novel food matrices with tailored functionalities such as low allergenicity, controlled energy intake, and decreased digestibility15,16,17,18,19.

<table border="1" fo:keep-together.within-page="1" fo:keep-with-next.within-page="always">
	<tbody>
		<tr>
			<td>Alpha-chymotrypsin from bovine pancreas</td>
			<td>Sigma-Aldrich</td>
			<td>C4129</td>
			<td>Enzyme</td>
		</tr>
		<tr>
			<td>Beta-lactoglobulin</td>
			<td>Sigma-Aldrich</td>
			<td>L0130</td>
			<td>Emulsfier</td>
		</tr>
		<tr>
			<td>Bovine Serum Albumin</td>
			<td>Sigma-Aldrich</td>
			<td>9048-46-8</td>
			<td>Emulsfier</td>
		</tr>
		<tr>
			<td>CaCl2</td>
			<td>Sigma-Aldrich</td>
			<td>10043-52-4</td>
			<td>Electrolyte</td>
		</tr>
		<tr>
			<td>Centrifuge</td>
			<td>Kronton instruments</td>
			<td>Centrikon T-124</td>
			<td>For separating oil and resins</td>
		</tr>
		<tr>
			<td>Citrus pectin</td>
			<td>Sigma-Aldrich</td>
			<td>P9135</td>
			<td>Emulsfier</td>
		</tr>
		<tr>
			<td>co-lipase FROM PORCINE PANCREAS</td>
			<td>Sigma</td>
			<td>C3028</td>
			<td>Enzyme</td>
		</tr>
		<tr>
			<td>CONTACTO</td>
			<td>University of Granada (UGR)</td>
			<td></td>
			<td>https://core.ugr.es/dinaten/, last access: 07/18/2022</td>
		</tr>
		<tr>
			<td>DINATEN</td>
			<td>University of Granada (UGR)</td>
			<td></td>
			<td>https://core.ugr.es/dinaten/, last access: 07/18/2022</td>
		</tr>
		<tr>
			<td>Gastric lipase</td>
			<td>Lipolytech</td>
			<td>RGE15-1G</td>
			<td>Enzyme</td>
		</tr>
		<tr>
			<td>Human Serum Albumin</td>
			<td>Sigma-Aldrich</td>
			<td>70024-90-7</td>
			<td>Emulsifier</td>
		</tr>
		<tr>
			<td>INFOGEST</td>
			<td></td>
			<td></td>
			<td>http://www.proteomics.ch/IVD/</td>
		</tr>
		<tr>
			<td>Lipase from porcine pancreas, type II</td>
			<td>Sigma-Aldrich</td>
			<td>L33126</td>
			<td>Enzyme</td>
		</tr>
		<tr>
			<td>Magnesium metasilicate resins</td>
			<td>Fluka</td>
			<td>1343-88-0</td>
			<td>Resins to purify oil</td>
		</tr>
		<tr>
			<td>Micro 90</td>
			<td>International products</td>
			<td>M-9051-04</td>
			<td>Cleaner</td>
		</tr>
		<tr>
			<td>NaCl</td>
			<td>Sigma</td>
			<td>7647-14-5</td>
			<td>Electrolyte</td>
		</tr>
		<tr>
			<td>NaH2PO4</td>
			<td>Scharlau</td>
			<td>10049-21-5</td>
			<td>To prepare buffer</td>
		</tr>
		<tr>
			<td>OCTOPUS</td>
			<td>Producciones Cient&#237;ficas y T&#233;cnicas S.L. (G&#243;jar, Spain)</td>
			<td></td>
			<td>Pendandt Drop Equipment implemented with multi subphase exchange</td>
		</tr>
		<tr>
			<td>Olive oil</td>
			<td>Sigma-Aldrich</td>
			<td>1514</td>
			<td>oil</td>
		</tr>
		<tr>
			<td>Pancreatic from porcine pancreas</td>
			<td>Sigma</td>
			<td>P7545-25 g</td>
			<td>Enzyme</td>
		</tr>
		<tr>
			<td>Pepsin</td>
			<td>Sigma-Aldrich</td>
			<td>P6887</td>
			<td>Enzyme</td>
		</tr>
		<tr>
			<td>Pluronic F127</td>
			<td>Sigma</td>
			<td>P2443</td>
			<td>Emulsifier</td>
		</tr>
		<tr>
			<td>Pluronic F68</td>
			<td>Sigma</td>
			<td>P1300</td>
			<td>Emulsfier</td>
		</tr>
		<tr>
			<td>Sodium deoxycholate</td>
			<td>Sigma</td>
			<td></td>
			<td>Bile salts</td>
		</tr>
		<tr>
			<td>Sodium glycodeoxycholate</td>
			<td>Sigma</td>
			<td>C9910</td>
			<td>Bile salts</td>
		</tr>
		<tr>
			<td>Sodium taurocholate</td>
			<td>Sigma</td>
			<td>86339</td>
			<td>Bile salts</td>
		</tr>
		<tr>
			<td>Syringe Filter</td>
			<td>Millex-DP</td>
			<td>SLGP033R</td>
			<td>&#160;Syringe Filter 0.22 &#181;m pore size polyethersulfone</td>
		</tr>
		<tr>
			<td>Trypsin</td>
			<td>Sigma-Aldrich</td>
			<td>T1426</td>
			<td>Enzyme</td>
		</tr>
	</tbody>
</table>

in vitro digestion of emulsions in a single droplet via multi subphase exchange of simulated gastrointestinal fluids

Emulsions are currently being used to encapsulate and deliver nutrients and drugs to tackle different gastrointestinal conditions such as obesity, nutrient fortification, food allergies, and digestive diseases. The ability of an emulsion to provide the desired functionality, namely, reaching a specific site within the gastrointestinal tract, inhibiting/retarding lipolysis, or facilitating digestibility, ultimately depends on its susceptibility to enzymatic degradation in the gastrointestinal tract. In oil-in-water emulsions, lipid droplets are surrounded by interfacial layers, where the emulsifiers stabilize the emulsion and protect the encapsulated compound. Achieving a tailored digestibility of emulsions depends on their initial composition but also requires monitoring the evolution of those interfacial layers as they are subjected to different phases of gastrointestinal digestion. A pendant drop surface film balance implemented with a multi-subphase exchange allows for simulating the in vitro digestion of emulsions in a single aqueous droplet immersed in oil by applying a customized static digestion model. The transit through the gastrointestinal tract is mimicked by the subphase exchange of the original droplet bulk solution with artificial media, mimicking the physiological conditions of each compartment/step of the gastrointestinal tract. The dynamic evolution of the interfacial tension is recorded in situ throughout the whole simulated gastrointestinal digestion. The mechanical properties of digested interfaces, such as interfacial dilatational elasticity and viscosity, are measured after each digestion phase (oral, gastric, small intestine). The composition of each digestive media can be tuned to account for the particularities of the digestive conditions, including gastrointestinal pathologies and infant digestive media. The specific interfacial mechanisms affecting proteolysis and lipolysis are identified, providing tools to modulate digestion by the interfacial engineering of emulsions. The obtained results can be manipulated for designing novel food matrices with tailored functionalities such as low allergenicity, controlled energy intake, and decreased digestibility.

This section shows different examples of digestion profiles measured with the OCTOPUS. The general appearance of the simulated digestion profile matches is shown in Figure 4B. The interfacial tension is usually represented against time in the digestion profile. The different phases/digestion steps considered are represented in different colors. The first phase forms the initial layer and corresponds to the adsorption phase of the emulsifier or protein/surfactant/polymer, depending on each ca...

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In vitro Digestion of Emulsions in a Single Droplet via Multi Subphase Exchange of Simulated Gastrointestinal Fluids

A pendant drop surface film balance implemented with a multi-subphase exchange, nicknamed the OCTOPUS, allows for mimicking digestive conditions by the sequential subphase exchange of the original bulk solution with simulated gastrointestinal fluids. The simulated in vitro digestion is monitored by recording in situ the interfacial tension of the digested interfacial layer.

In vitro Digestion of Emulsions in a Single Droplet via Multi Subphase Exchange of Simulated Gastrointestinal Fluids

Emulsions are currently being used to encapsulate and deliver nutrients and drugs to tackle different gastrointestinal conditions such as obesity, ...

Our method provides model to investigate how emotions are digested by simulating the process of digestion in a single aquas droplet, which is covered by emulsifier and is immersed in oil phase. We can evaluate the impact of different emulsifiers, and the action of different digestive components, and design interfaces that can resist or retard digestion at different locations within the gastrointestinal tract. We can measure interfacial tension in C2 throughout the whole simulated digestion process, and the elasticity and viscosity of the interfacial layer at the end of it digesting step.The concentrations and the conditions of the digestion can be adjusted to the requirements of the experiment, and this can be applied sequentially, or simultaneously allowing to evaluate synergism and cumulative effects. And we work with a single droplet, so we need a very low amount of sample, and we have high precision control of experimental variables. We have applied this technique to design a strategy to take over this.One of those approaches is to design in the fossil layer that retires or receipts the process of lipolysis. Another approach is the use of lipase innovators, and we have investigated the interfacial mechanism of action of lipase. This device was originally developed to study the digestion in vitro.Nevertheless, it can be used for study mono and interaction with lipid, and also can be applied to study automatically the critical micro concentration. The experimental technique is accessible. A manual researcher has been trained to use it in one week.You need to clean up the equipment thoroughly, and purify the samples and oil in order to prevent the presence of surface active contaminants. You need to get familiar with the software computer, and learn to control the lights and position of capability, and get rid of tiny bubbles. To begin, formal water droplet to check the surface tension of water at room temperature.Set the differential density to air water in the left dialogue, and measure the surface tension in real time. for five minutes. Fill the clean cuvet with at least 0.002 liters of clean vegetable oil, and place it in the cuvet holder in the thermostatic cell.Set the differential density to vegetable oil water and inject 40 microliters at a rate of 0.5 microliters per second. Measure the tension in real time every second until the end of the injection. This is a simple dynamic process.Next, save the data and plot the interfacial tension as a function of droplet volume and a data sheet. Check that the droplet volume range provides a value for the interfacial tension independent of the droplet volume for clean water. Plot the interfacial area as a function of the droplet volume.This curve will be used later to match the volume with the corresponding interfacial area. With the left syringe, inject the volume within the range of constant interfacial tension and record the interfacial tension for five minutes. This is to check the absence of surface active components in the system.To perform the initial control, inject around 10 microliters of the emulsifier solution into the capillary for drop formation, and record the absorption at a constant interfacial area of around 20 square millimeter for one hour. The exact values of volume and area can be obtained from the calibration curve plotted previously. Program the dilutional reology by setting the amplitude of oscillation to 1.25 microliters in the period to 10 seconds.Then program the absorption at the selected interfacial area for 10 seconds. Next, to record the gastric digestion program the absorption at the selected interfacial area for 10 seconds. Fill the left syringe with liquid from valve two.Inject 125 microliters from valve two at five microliters per second with the left syringe, and simultaneously extract the same volume at the same rate with the right syringe. This is a visualization of the process of sub phase exchange of water with methylene blue. Unload the right syringe to exit valve eight and load again the left syringe with liquid from valve two.Repeat these two steps 10 times to assure complete sub phase exchange with liquid and valve two and gastric enzymes. Then, record the absorption at the selected interfacial area for one hour and record the dilutional reology as shown earlier. To record the intestinal digestion after recording the absorption at the selected interfacial area, fill the left syringe with liquid from valve three and follow the same steps shown earlier for recording the gastric digestion.Similarly, to record the desorption, after recording the absorption at the selected interfacial area, fill the left syringe with liquid from valve five and repeat the rest of the steps used to record the gastric digestion. Fill the micro centrifuge tubes with the artificial digestion media, and connect each of them to the respective valve by the corresponding tubing. Fill the tubing in valves two to eight by cleaning from valve two, valve three, valve four, and valve five to the external exit that is valve eight.Fill the tubing in valve one by cleaning from valve one to valve six capillary five times. Place the capillary into the oil phase, and load the left syringe with valve one. Start sequentially processing the initial control gastric digestion, intestinal digestion, and desorption, saving the data at the end of each process.Experimental results obtained for the gastric digestion of emulsifiers are shown in these figures. Gastric proteolysis of human serum albumin is presented here. Digestive media are applied by sub phases exchange with solutions at 37 degrees Celsius.Here blue represents the initial buffer with protein and red represents simplified SGF with pepsin. During sub phase exchange with simplified SGF and pepsin, the interfacial tension increases owing to the hydrolysis of the protein, which dilutes the initial protein layer. The graphical image represents the gastric lipolysis of citrus pectin.Here, blue represents the initial buffer with citrus pectin, yellow represents simplified SGF with gastric lipase, and gray represents simplified SGF. Sub phases exchange with gastric lipase decreases the surface tension while sub phases exchange with simplified SGF, provides a null response of the interfacial tension. Shown here is an example of the intestinal digestion profiles.Absorption, desorption, profiles of bio salts, lipase, and lipase plus bile salts in simplified SIF at 37 degrees Celsius are presented here. The graphical image shows the evolution of the interfacial tension upon lipolysis of two variants of plueronic F127 and F68. A steep decrease can be seen in interfacial tension due to the absorption of lipase and bile salts, and the production of free fatty acids onto previously formed interfacial films of F68 and F127 at the oil water interface.The desorption step shows the sub phase exchange with simplified SIF from bile salts, F68, and F127. In vitro digestion profile of AS48 absorbed film at the air water interface in human and bovine serum albumin absorbed films at the olive oil water interface. The representative images show the interfacial tension, the dilation elasticity, and the dilation viscosity of in vitro digestion of beta lactoglobulin absorbed film at the olive oil water interface.The dilation parameters were measured at 1 hertz, 0.1 hertz, and 0.01 hertz after the digested interface was equilibrated in each step. It is important to match the balls when programming the process with the corresponding centrifuge tubes, capillary, or axis, the evolution of the drop site distribution, then, electrophoretic mobility set a potential of droplets, and the amino free fatty acid produces in lipolysis offer complementary information to corresponding with findings from interfacial tension. This technique provides interfacial layers with different digestibility profiles to deliver nutrients and drugs at different locations within gastrointestinal tract, and also to develop new encapsulation systems.

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Research

JoVE Journal

Biochemistry

2.1K Views.  University of Granada. Our method provides model to investigate how emotions are digested by simulating the process of digestion in a single aquas droplet, which is covered by emulsifier and is immersed in oil phase. We can evaluate the impact of different emulsifiers, and the action of different digestive components, and design interfaces that can resist or retard digestion at different locations within the gastrointestinal tract. We can measure interfacial tension in C2 throughout the whole simulated digestion pr...