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[Display omitted] • Dry beans were fractionated into fiber fractions or manipulated into flours of diverse structural integrity. • Bean flours were more effective than bean fibers at reducing digestion of extrinsic lipids. • Hydrothermal and severe mechanical treatment decreased beans' capacity to reduce lipolysis rate and extent. • The delayed lipolysis was related to an increased viscosity, bean matrix integrity and lipid flocculation. • A simplified GC–MS method to analyze released free fatty acids in in vitro digested samples was developed. The lipid-lowering effect of dry beans and their impact on lipid and cholesterol metabolism have been established. This study investigates the underlying mechanisms of this effect and explore how the structural integrity of processed beans influences their ability to modulate lipolysis using the INFOGEST static in vitro digestion model. Dietary fiber (DF) fractions were found to decrease lipolysis by increasing the digesta viscosity, leading to depletion-flocculation and/or coalescence of lipid droplets. Bean flours exhibited a more pronounced reduction in lipolysis compared to DF. Furthermore, different levels of bean structural integrity showed varying effects on modulating lipolysis, with medium-sized bean particles demonstrating a stronger reduction. Hydrothermal treatment compromised the ability of beans to modulate lipid digestion, while hydrostatic-pressure treatment (600 MPa/5min) enhanced the effect. These findings highlight that the lipid-lowering effect of beans is not solely attributed to DF but also to the overall bean matrix, which can be manipulated through processing techniques. [ABSTRACT FROM AUTHOR]

• Besides soluble fiber, proteins are major contributors to the BS retention of beans. • Beans and isolated fractions preferentially bind chenodeoxycholates BS. • Processing does not affect the preferences of beans to bind more hydrophobic BS. • The bean cell wall barrier impacts the ability of bean components to retain BS. • BS-retention by beans relies on a combined effect of viscosity and molecular binding. The positive effect of common beans on reducing blood cholesterol levels has been linked to their ability to sequester bile salts (BS) and prevent their recycling. We have examined the preferences of major bean components (soluble/insoluble fiber, starch and proteins) to retain BS, and the role played by the bean matrix. Additionally, the kinetics of BS-release were evaluated in bean flours generated by a combination of hydrothermal or high-hydrostatic pressure (HHP), and mechanical treatments. An in vitro digestion model combined with dialysis was used to evaluate separately the retention of primary individual BS. Soluble fiber retained a significant proportion of BS mainly due to an increased digesta viscosity; however, the protein fraction exhibited the greatest BS retention without affecting viscosity. The thermal properties of proteins and starch were more significantly affected in presence of tauro-chenodeoxycholate, which correlated to the affinity of both fractions to retain more hydrophobic BS during digestion. Glyco-chenodeoxycholate and tauro-cholate were the most and least effectively retained BS by bean flours, respectively. Neither of the processing treatments had an impact on the binding preferences of bean flours to the primary BS; however, the largest BS retention was caused by HHP at 600 MPa. Bean materials preferentially delayed the release of chenodeoxycholate BS, which is probably related to BS micelle formation. These findings demonstrate that a combination of viscosity, molecular and compositional factors is triggering the BS-retention capacity of beans, and indicate the importance of evaluating contribution of individual bean components and as whole system. [ABSTRACT FROM AUTHOR]

Hydroxypropyl-cellulose (HPC) is a surface-active, non-digestible polysaccharide, commonly used in food emulsions as thickener and/or emulsifier. Due to these dual characteristics, HPC is a potential ingredient to modulate lipid digestion. Since bile salts (BS) are key players during lipid digestion, the aim of this work was to investigate the impact that interactions of HPC with BS has on the digestion of emulsified lipids. We studied the effect of two BS species differing in bile-acid moiety, sodium-taurocholate (NaTC) and sodium-taurodeoxycholate (NaTDC). A Quartz-Crystal-Microbalance (QCM-D) was used to evaluate HPC-BS interfacial interactions during the sequential and simultaneous adsorption of both components at a hydrophobic surface, while micro-Differential-Scanning-Calorimetry was used to examine bulk interactions. In vitro lipid digestion was studied by using a pH-stat method. Results showed that, under fed-state conditions, NaTDC micelles were more effective at displacing a pre-adsorbed HPC layer from the surface than NaTC monomers. Nevertheless, HPC was resistant to complete displacement by both BS. Additionally, HPC was more susceptible to interact with NaTDC in the bulk, compared to NaTC, which made the adsorption more competitive for NaTDC. The reduced amount of free NaTDC in solution could explain the delayed lipolysis shown by HPC-stabilized emulsions when NaTDC was used to simulate duodenal conditions. These findings show that the delay of lipid digestion by HPC is due to the combined effect of HPC-BS interfacial and bulk interactions, with BS-binding in solution mostly contributing to this effect, and the BS molecular and micellar structure playing essential roles on both situations. Image 1 • Bulk and interfacial interactions of HPC with BS impact digestion of emulsified fat. • These interactions are BS-type dependent. • HPC resists complete displacement by two different BS from a hydrophobic surface. • Bulk HPC-BS interactions affect how HPC competes with two BS for the surface. • BS micellar structure play an important role on the interactions between BS and HPC. [ABSTRACT FROM AUTHOR]