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Development and application of a beyond state-of-the-art in vitro model that allows study of lipid digestion under (semi-)dynamic conditions

Most lipids we consume are emulsified. Lipid digestion may be desirable as it provides essential fatty acids and contributes to absorption of lipophilic nutrients. Nevertheless, lipid digestion should be hindered for weight control and cardiovascular diseases prevention. There is a need for insight in the kinetics of lipid digestion and how this can be tailored by food quality design. Until today, static in vitro models have been majorly used to study the effect of emulsion characteristics on lipid digestion kinetics taking into account the small intestinal phase only. However, these models are frequently characterized by end point lipid digestion which largely deviates from the in vivo case. The fact that these models are static and the body is a dynamic environment can be hypothesized as the major reason. In addition, the human gastric digestive phase is responsible for up to 25-30% of lipid digestion. Consequently, we require a groundbreaking update on the in vitro model used for lipid digestion. We urge to develop an in vitro model that takes into account both relevant digestion phases of the human upper digestive tract: gastric and small intestine. We plan to gradually increase the dynamics of the in vitro model to understand its consequence on the lipid digestion phenomena and to develop a relevant (semi-) dynamic in vitro model that allows studying the effect of emulsion design characteristics on relevant lipid digestion kinetics including multiresponse modeling.

Date:18 Nov 2019  →  Today
Keywords:Emulsified lipids, in vitro models, lipid digestion, kinetics, dynamic conditions
Disciplines:Food sciences and (bio)technology not elsewhere classified
Project type:PhD project