Influence of human gastric juice on oxidation of marine lipids--in vitro study

Abstract

This study evaluates whether marine lipids can oxidise in acidic stomach environment and whether authentic gastric juice has the potential to act as a pro- or anti-oxidative medium. Oxidation of herring lipids in emulsions and liposomes was followed in in vitro digestion models containing authentic human gastric juice, and compared to models containing hydrochloric acid solution. Peroxide value, concentration of thiobarbituric acid reactive substances and oxygen uptake rate increased in all the models during 2.5 h incubation at pH 4 and 37 °C in darkness. The markers showed no difference between oxidation in gastric juice and hydrochloric acid solution. Gastric juice reduced the prooxidant activity of iron ions measured as oxygen uptake rate, but did not reduce the activity of methemoglobin. Berry juice, green tea, red wine, and caffeic acid reduced oxygen uptake in the acidic environments while coffee, ascorbic acid and orange juice increased oxidation. Beverages accompanying foods containing marine lipids will therefore affect the course of post-prandial lipid oxidation.

Keywords: Antioxidants; Emulsion; Gastric juice; Hemoglobin; Iron; Lipid oxidation; Liposomes; Marine lipids; Oxygen uptake.