Encapsulation of a DHA oil: impact on its digestibility
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Encapsulation of a DHA oil: impact on its digestibility

Encapsulation of a DHA oil: how to modify the physiological fate of nutrients by optimising feed digestibility

DHA (Docosahexaenoic Acid) is an omega-3 fatty acid that we still don't get enough of on our plates, even though it is essential for brain and heart health. Eating fish to make up for this shortfall is an interesting strategy, but one that has a negative impact on the biodiversity of our oceans. Consuming foods enriched with DHA is another relevant strategy, optimised here by a food formulation that improves the digestibility of the oil.

In this project, the DHA oil was encapsulated with whey proteins and then incorporated into an egg-based food matrix. The encapsulation protects the DHA from oxidation and allows the oil to be distributed more evenly and in smaller lipid droplets in the omelette, making it more accessible to digestive enzymes. Encapsulated DHA oil is digested more efficiently than non-encapsulated DHA oil, so more DHA is released into the gastrointestinal tract.

The nutritional consequences of this digestive effect were then investigated in vivo by comparing dietary intake without DHA and with DHA, encapsulated or non-encapsulated. The results show that:

  • The encapsulation of DHA modified the food intake of the animals, resulting in an increase in growth.
  • This effect is thought to be mediated by a substantial change in the metabolism of fatty acids, in particular that of DHA into oxylipin and endocannabinoid derivatives.
  • It is also thought to be synergistic with the partial fasting implemented to isolate the digestion of DHA oil from that of growth promoters.

While the precise molecular mechanisms remain to be determined, this study highlights two important points:

  • On the one hand, modifying the digestion of a food by providing a valuable ingredient in a different form can have a profound impact on the general metabolism and consequently on physiological functions.
  • On the other hand, the association of partial fasting with food digestion remains a key point to be explored in order to understand the most effective ways of administering nutrients in terms of health benefits.
Graph showing the animal's weight gain as a function of the presence of encapsulated or non-encapsulated DHA.
Animal weight as a function of diet. Green: without DHA; red: with non-encapsulated DHA; blue: with encapsulated DHA. © INRAE - F. Pédrono

The results of this study point to the possibility of new dietary approaches that are relevant to nutritional gains.

More information

  • Wang, J.; de Figueiredo Furtado, G.; Monthean, N.; Dupont, D.; Pédrono, F.; Madadlou, A. CaCl2 Supplementation of Hydrophobised Whey Proteins: Assessment of Protein Particles and Consequent Emulsions. International Dairy Journal 2020, 110, 104815, doi:10.1016/j.idairyj.2020.104815.
  • Wang, J.; Ossemond, J.; Jardin, J.; Briard-Bion, V.; Henry, G.; Le Gouar, Y.; Ménard, O.; Lê, S.; Madadlou, A.; Dupont, D.; et al. Encapsulation of DHA Oil with Heat-Denatured Whey Protein in Pickering Emulsion Improves Its Bioaccessibility. Food Res Int 2022, 162, 112112, doi:10.1016/j.foodres.2022.112112.
  • Wang, J.; Ossemond, J.; Le Gouar, Y.; Boissel, F.; Dupont, D.; Pédrono, F. Encapsulation of Docosahexaenoic Acid Oil Substantially Improves the Oxylipin Profile of Rat Tissues. Front Nutr 2021, 8, 812119, doi:10.3389/fnut.2021.812119.
  • Wang J., Ossemond J., Le Gouar Y., Boissel F., Dupont D., Pédrono F. Effect of docosahexaenoic acid encapsulation with whey proteins on rat growth and tissue endocannabinoid profile. Nutrients, 15(21), 4622, 2023. doi:10.3390/nu15214622

Contact

Frédérique Pédrono frederique.pedrono@institut-agro.fr

Didier Dupont didier.dupont@inrae.fr

Modification date: 02 July 2025 | Publication date: 10 June 2025 | By: STLO Frédérique Pédrono