The in vitro digestion fates of diacylglycerol under different intestinal conditions: a potential lipid source for lipid indigestion patients
文献类型： 外文期刊
作者： Xu, Qingqing 1 ; Wang, Weifei 2 ; Sun-Waterhouse, Dongxiao 1 ; Zou, Qian 1 ; Yan, Menglei 1 ; Liu, Xuan 1 ; Lan, Dongming 1 ; Wang, Yonghua 1 ;
作者机构： 1.South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Peoples R China
2.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Guangzhou 510610, Peoples R China
3.Univ Auckland, Sch Chem Sci, Private Bag 92019, Auckland 92019, New Zealand
4.Guangdong Youmei Inst Intelligent Biomfg Co Ltd, Foshan 528200, Peoples R China
关键词： Diacylglycerol; In vitro digestion; Lipolysis level; Cholestatic; Exocrine pancreatic insufficiency
期刊名称：FOOD SCIENCE AND HUMAN WELLNESS （ 影响因子：7.0； 五年影响因子：8.3 ）
ISSN：
年卷期： 2024 年 13 卷 2 期
页码：
收录情况： SCI
摘要： The in vitro digestion models mimicking the gastrointestinal (GI) tract of general population and lipid indigestion patients (with lower levels of bile salts or pancreatic lipase) were selected to investigate whether diacylglycerols (DAGs) are potential good lipid sources for these patients. Linseed oil-based DAG (LD) and linseed oil (LT) were selected. LD-based emulsion ((83.74 +/- 1.23)%) had higher lipolysis degree than LT-based emulsion ((74.47 +/- 1.16)%) when monitoring the GI tract of normal population as previously reported. Indigestion conditions seriously decreased the digestive degree of LT-based emulsion ((40.23 +/- 2.48)%-(66.50 +/- 3.70)%) while showed less influence on LD-based emulsion ((64.18 +/- 2.41)%- (81.85 +/- 3.45)%). As opposed to LT-based emulsion, LD-based emulsion exhibited preference for releasing unsaturated fatty acids (especially oleic acid and alpha-linolenic acid) due to their different glycerolipid compositions. LD-based emulsion showed potential for providing lipids and nutrients (including essential fatty acids) for lipid indigestion patients. (c) 2024 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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