Autor(es):
Coreta-Gomes, Filipe Manuel ; Silva, Inês M. V. ; Nunes, Cláudia ; Marin-Montesinos, Ildefonso ; Evtuguin, Dmitry Victorovitch ; Geraldes, Carlos F. G. C. ; Moreno, Maria João ; Coimbra, Manuel A.
Data: 2023
Identificador Persistente: https://hdl.handle.net/10316/111965
Origem: Estudo Geral - Universidade de Coimbra
Assunto(s): Chitooligosaccharides; Cholesterol bioaccessibility; Bile salts sequestration; Hypocholesterolemic ingredients; Micelles; Cations; Bile Acids and Salts; Cholesterol
Descrição
Chitooligosaccharides have been suggested as cholesterol reducing ingredients mostly due to their ability to sequestrate bile salts. The nature of the chitooligosaccharides-bile salts binding is usually linked with the ionic interaction. However, at physiological intestinal pH range (6.4 to 7.4) and considering chitooligosaccharides pKa, they should be mostly uncharged. This highlights that other type of interaction might be of relevance. In this work, aqueous solutions of chitooligosaccharides with an average degree of polymerization of 10 and 90 % deacetylated, were characterized regarding their effect on bile salt sequestration and cholesterol accessibility. Chitooligosaccharides were shown to bind bile salts to a similar extent as the cationic resin colestipol, both decreasing cholesterol accessibility as measured by NMR at pH 7.4. A decrease in the ionic strength leads to an increase in the binding capacity of chitooligosaccharides, in agreement with the involvement of ionic interactions. However, when the pH is decreased to 6.4, the increase in charge of chitooligosaccharides is not followed by a significant increase in bile salt sequestration. This corroborates the involvement of non-ionic interactions, which was further supported by NMR chemical shift analysis and by the negative electrophoretic mobility attained for the bile salt-chitooligosaccharide aggregates at high bile salt concentrations. These results highlight that chitooligosaccharides non-ionic character is a relevant structural feature to aid in the development of hypocholesterolemic ingredients.
