Effects of Gum Arabic and Pectin on the Emulsification, the Lipase Reaction, and the Plasma Cholesterol Level in Rats

Abstract

Gum arabic, a widely used emulsifier, stabilized the substrate of lipase in an emulsion of oil and enhanced the lipase reaction. Pectin, a well-known gelling agent, destabilized the emulsion, and decreased the plasma levels of cholesterol in rats. Little effect of gum arabic on the cholesterol concentration of plasma and liver was observed. These findings might indicate the differences between the effects of gum arabic and pectin on the stability of emulsification and the activity of lipase in vivo.