Comparative Study on the In Vitro Gastrointestinal Digestion of Oil Body Suspension from Different Parts of Idesia polycarpa Maxim

TL;DR

This study compares how oil suspensions from different parts of a fruit break down in simulated digestion, showing how their properties change.

Contribution

The first comparative analysis of oil body digestion from different parts of Idesia polycarpa Maxim.

Findings

Peel-derived oil bodies showed the highest lipid digestion and FFA release.

Seed-derived oil bodies had the highest increase in reducing power and enzyme inhibition.

Oil body properties varied significantly depending on the fruit part during digestion.

Abstract

This study provides the first comparative analysis of the physicochemical and functional properties of oil body suspensions derived from different parts—entire fruit (EOB), peel (POB), and seed (SOB)—of Idesia polycarpa Maxim (IPM) during in vitro simulated gastrointestinal digestion. Results demonstrated that the properties of the different suspensions exhibited significant difference during digestion stages. The average particle size of all suspensions decreased, with the most significant reduction observed in POB (91.50%), which was attributable to its lower interfacial protein content and inferior stability. The absolute ζ-potential decreased in the model of gastric digestion (MGD) due to interface disruption but increased in the model of intestinal digestion (MID) following the adsorption of bile salts. Throughout the simulated digestion process, the protein hydrolysis degree, free fatty acid (FFA) release rate, reducing power, and inhibition rates against α-amylase and α-glucosidase all increased, concurrently with a decrease in DPPH radical scavenging activity. Notably, the POB suspension exhibited the highest extent of lipid digestion, with the highest cumulative FFA release rate (27.83%). In contrast, the SOB suspension showed the most significant enhancement in total reducing power (increased by 199.32% after intestinal digestion) and the highest α-glucosidase inhibitory activity. These findings clarify that the part source is a critical factor influencing the digestive properties and functional activities of IPM oil bodies, providing a theoretical foundation for the targeted application in functional foods.

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