Release of protein, lipid, and vitamin E from almond seeds during digestion
Release of protein, lipid, and vitamin E from almond seeds during digestion
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DOI：
10.1021/jf073393v
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发表时间：
2008-05-14
影响因子：
6.1
通讯作者：
Wickham, Martin S. J.
中科院分区：
文献类型：
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作者：
Mandalari, Giuseppina;Faulks, Richard M.;Wickham, Martin S. J.
对杏仁营养素的生物可获得性的评估是不完整的。然而，它可能会对肥胖和心血管疾病的预防和管理产生影响。这项研究量化了杏仁在消化过程中释放的脂肪、蛋白质和维生素E，并确定了细胞壁在细胞内营养物质的生物可获得性中所起的作用。天然杏仁(NA)、漂白杏仁(BA)、细碎杏仁(FG)和脱脂细碎杏仁(DG)在模拟胃和胃、十二指肠条件下进行体外消化。FG的消化率最高，分别占十二指肠消化后脂肪、维生素E和蛋白质的39%、45%和44%。与较长的肠道滞留时间一致，初步的体内研究显示营养物质释放的百分比更高，消化的杏仁组织的显微镜检查显示细胞壁肿胀。生物可及性通过增加在肠道中的停留时间而改善，并受杏仁细胞壁的调节。
The evaluation of the bioaccessibility of almond nutrients is incomplete. However, it may have implications for the prevention and management of obesity and cardiovascular disease. This study quantified the release of lipid, protein, and vitamin E from almonds during digestion and determined the role played by cell walls in the bioaccessibility of intracellular nutrients. Natural almonds (NA), blanched almonds (BA), finely ground almonds (FG), and defatted finely ground almonds (DG) were digested in vitro under simulated gastric and gastric followed by duodenal conditions. FG were the most digestible with 39, 45, and 44% of lipid, vitamin E, and protein released after duodenal digestion, respectively. Consistent with longer residence time in the gut, preliminary in vivo studies showed higher percentages of nutrient release, and microscopic examination of digested almond tissue demonstrated cell wall swelling. Bioaccessibility is improved by increased residence time in the gut and is regulated by almond cell walls.