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
作者： Huang, Zhiji 1 ; Ding, Mengzhen 1 ; Xie, Yunting 1 ; Chen, Bingyan 3 ; Zhao, Di 1 ; Li, Chunbao 1 ;
作者机构： 1.Nanjing Agr Univ, State Key Lab Meat Qual Control & Cultured Meat De, MOST, Nanjing 210095, Peoples R China
2.Nanjing Agr Univ, Jiangsu Synerget Innovat Ctr Meat Prod Proc & Meat, Key Lab Meat Proc, MOA, Nanjing 210095, Peoples R China
3.Fujian Acad Agr Sci, Inst Food Sci & Technol, Fuzhou 350003, Fujian, Peoples R China
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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