In vitro gastrointestinal digestibility and lipid oxidation of fish oil-in-water emulsions: Influence of different EPA/DHA ratios

文献类型： 外文期刊

第一作者： Zheng, Jianan

作者： Zheng, Jianan;Hu, Qingyu;Su, Jianyu;Jiao, Wenjuan;Zheng, Jianan;Liu, Lin;Hu, Qingyu;Zhang, Yehui;Zhang, Yousheng;Jiao, Wenjuan;Chen, Simin;Wu, Jianfeng

作者机构：

关键词： EPA; DHA; Lipid stability; In vitro digestion; Fish oil; Emulsion

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.6； 五年影响因子：6.9 ）

ISSN： 0023-6438

年卷期： 2024 年 210 卷

页码：

收录情况： SCI

摘要： The long-chain omega-3 polyunsaturated fatty acids (w-3 PUFAs) eicosatetraenoic acid (EPA) and docosahexaenoic acid (DHA) are known to play roles in supporting human health, primarily by reducing inflammation and promoting its resolution. In this study, the impacts of EPA/DHA ratios (5.13/1, 2.45/1,1.34/1) on lipid oxidation and digestion behaviors were explored using an in vitro digestion model. Emulsions were characterzied by droplet size, zeta-potential as well as microstructure. Additionally, the release of free fatty acids (FFAs), lipid hydroperoxides (LPO) and thiobarbituric acid reactive substance (TBARS) were also investigaed throughout simulated digestion phases. Notably, for all EPA/DHA ratios, from saliva fluid to gastric fluid, droplet size was slightly changed, accompanied by a significant decrease in absolute zeta-potential, followed by an increase in both parameters after intestinal digestion. Emulsions with the lowest ratio of EPA/DHA (i.e., 1.34/1) exhibited lower FFA release compared to those with higher ratios (i.e., 5.13/1 and 2.45/1). Conversely, the lowest EPA/DHA ratio increased oxidation during the intestinal phase, as indicated by elevated LPO and TBARS levels. This study clearly suggests that EPA/DHA ratios influence the oxidative stability of fish oil emulisions during digestion and provides useful information to formulate fish oil supplementation that improves in vivo oxidative status.

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