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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Bibliographic Details
Published in:Foods 2022-11, Vol.11 (22), p.3629
Main Authors: 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
Format: Article
Language:English
Subjects:
Cholesterol
cocrystal
Digestibility
Digestion
Equilibrium
Food science
Health aspects
In vitro methods and tests
Ingestion
liquid crystal
Liquid crystals
Liquid phases
Melt temperature
Phase diagrams
Phase equilibria
Phytosterols
Solid phases
solid solution
Solid solutions
solid–liquid phase equilibrium
Sterols
Temperature
Thermodynamic equilibrium
Thermodynamic models
Thermodynamics
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Summary: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.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods11223629