Exploring the fates and molecular changes of different diacylglycerol-rich lipids during in vitro digestion
文献类型： 外文期刊
作者： Xu, Qingqing 1 ; Wang, Weifei 2 ; Sun-Waterhouse, Dongxiao 1 ; Yan, Menglei 1 ; Zou, Qian 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, New Zealand
4.Guangdong Youmei Inst Inteligent Biomfg Co Ltd, Foshan 528200, Guangdong, Peoples R China
关键词： Diacylglycerol; In vitro digestion; Acylglycerol profile; Glycerolipid composition; Fatty acid release
期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）
ISSN： 0308-8146
年卷期： 2023 年 416 卷
页码：
收录情况： SCI
摘要： This study aimed to support the pursuit of healthy oils and investigate the relationships between lipid compo-sitions and digestion fates of diacylglycerol (DAG)-rich lipids using an in vitro digestion model. Soybean-, olive-, rapeseed-, camellia-, and linseed-based DAG-rich lipids (termed SD, OD, RD, CD, and LD, respectively) were selected. These lipids exhibited identical lipolysis degrees (92.20-94.36 %) and digestion rates (0.0403-0.0466 s_1). The lipid structure (DAG or triacylglycerol) was a more important factor affecting the lipolysis degree than other indices (glycerolipid composition and fatty acid composition). For RD, CD and LD with similar fatty acid compositions, the same fatty acid had different release levels, probably due to their different glycerolipid compositions (causing different distributions of the fatty acid in UU-DAG, USa-DAG and SaSa-DAG; U: unsatu-rated fatty acids, Sa: saturated fatty acids). This study provides insights into the digestion behaviors of different DAG-rich lipids and supports their food or pharmaceutical applications.
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