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
作者： Zheng, Jianan 1 ; Chen, Simin 3 ; Liu, Lin 2 ; Hu, Qingyu 1 ; Zhang, Yehui 2 ; Zhang, Yousheng 2 ; Wu, Jianfeng 4 ; Su, Jianyu 1 ; Jiao, Wenjuan 1 ;
作者机构： 1.South China Univ Technol, Sch Food Sci & Engn, Guangdong Prov Key Lab Green Proc Nat Prod & Prod, Guangzhou 510640, Peoples R China
2.Guangdong Acad Agr Sci, Key Lab Funct Foods, Guangdong Key Lab Agr Prod Proc, Minist Agr & Rural Affairs,Sericultural & Agrifood, Guangzhou 510610, Peoples R China
3.Guangzhou Med Univ, Sch Pharmaceut Sci, Guangzhou 511436, Peoples R China
4.South China Agr Univ, Coll Food Sci, Guangzhou, Peoples R China
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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