In vitro and in vivo modeling of lipid bioaccessibility and digestion from almond muffins: The importance of the cell-wall barrier mechanism.
In vitro and in vivo modeling of lipid bioaccessibility and digestion from almond muffins: The importance of the cell-wall barrier mechanism.
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DOI：
10.1016/j.jff.2017.07.046
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发表时间：
2017-10
影响因子：
5.6
通讯作者：
Waldron KW
中科院分区：
文献类型：
--
作者：
Grassby T;Mandalari G;Grundy MM;Edwards CH;Bisignano C;Trombetta D;Smeriglio A;Chessa S;Ray S;Sanderson J;Berry SE;Ellis PR;Waldron KW
我们研究了杏仁松饼中脂肪生物可及性的机制。采用体外动态胃模型模拟人体消化过程。回肠造口的先导性研究被用来确定脂质的释放率。显微结构分析表明，部分脂质仍被包裹在基质中。细胞壁是调节脂质生物可达性的主要因素。这项研究比较了复杂食物基质(松饼)中杏仁颗粒脂肪消化的体外和体内模型，探讨细胞壁屏障是否调节该基质中营养物质的生物可获得性。使用体外动态胃模型(DGM，1h)和静态十二指肠消化(8h)，将含有杏仁小颗粒(AF)或大颗粒(AP)的松饼分三份消化。AF松饼的脂肪消化率为97.1%±91.7%，而AP松饼的脂肪消化率为57.6%±11.1%。回肠造口志愿者(0-10小时)对这些松饼的体内消化效果相似，脂肪的消化率分别为96.5%和56.5%。AF松饼比AP松饼产生更高的餐后三酰甘油iAUC反应(61%)。显微结构分析表明，在整个消化过程中，一些脂肪仍被包裹在植物组织中。细胞壁屏障机制是调节杏仁颗粒中脂质生物可及性的主要因素。
We investigated the mechanisms of lipid bioaccessibility from almond muffins. An in vitro dynamic gastric model was used to simulate human digestion. A pilot ileostomy study was performed to define the rate of lipid release. Microstructural analysis proved that some lipid remained encapsulated within matrix. The cell-wall is the main factor regulating the lipid bioaccessibility. This study compares in vitro and in vivo models of lipid digestion from almond particles within a complex food matrix (muffins) investigating whether the cell-wall barrier regulates the bioaccessibility of nutrients within this matrix. Muffins containing small (AF) or large (AP) particles of almond were digested in triplicate using an in vitro dynamic gastric model (DGM, 1 h) followed by a static duodenal digestion (8 h). AF muffins had 97.1 ± 1.7% of their lipid digested, whereas AP muffins had 57.6 ± 1.1% digested. In vivo digestion of these muffins by an ileostomy volunteer (0–10 h) gave similar results with 96.5% and 56.5% lipid digested, respectively. The AF muffins produced a higher postprandial triacylglycerol iAUC response (by 61%) than the AP muffins. Microstructural analysis showed that some lipid remained encapsulated within the plant tissue throughout digestion. The cell-wall barrier mechanism is the main factor in regulating lipid bioaccessibility from almond particles.