Kappa-carrageenan in a pork-based high-fat diet inhibited lipid bioavailability through interactions with pork protein

文献类型： 外文期刊

第一作者： Huang, Zhiji

作者： Huang, Zhiji;Ding, Mengzhen;Xie, Yunting;Zhao, Di;Li, Chunbao;Huang, Zhiji;Ding, Mengzhen;Xie, Yunting;Zhao, Di;Li, Chunbao;Huang, Zhiji;Chen, Bingyan

作者机构：

关键词： High-fat diet; x-Carrageenan; Soluble dietary fiber; Pork; Lipolysis; Digestion

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：7.7； 五年影响因子：7.7 ）

ISSN： 0141-8130

年卷期： 2024 年 276 卷

页码：

收录情况： SCI

摘要： x-Carrageenan is a soluble dietary fiber widely used in meat products. Although its regulatory effect on glycolipid metabolism has been reported, the underlying mechanism remains unclear. The present study established a pork diet model for in vitro digestion to study how x-carrageenan affected its digestive behavior and lipid bioavailability. The results revealed that x-carrageenan addition to a pork-based high-fat diet reduced the rate of lipolysis and increased the number and size of lipid droplets in an in vitro digestion condition. However, x-carrageenan did not inhibit lipolysis when lipids and x-carrageenan were mixed directly or with the addition of pork protein. Furthermore, the pork protein in the diet significantly enhanced the inhibitory effect of x-carrageenan on lipolysis with decreased proteolysis and raised hydrophobicity of protein hydrolysate. Our findings suggest that x-carrageenan can inhibit dietary lipid bioavailability by interacting with pork protein in meat products or meat- based diets during digestion and indicate the positive role of carrageenan in the food industry to alleviate the excessive accumulation of lipids in the body.

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