Effect of mastication on lipid bioaccessibility of almonds in a randomized human study and its implications for digestion kinetics, metabolizable energy, and postprandial lipemia.
Effect of mastication on lipid bioaccessibility of almonds in a randomized human study and its implications for digestion kinetics, metabolizable energy, and postprandial lipemia.
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DOI：
10.3945/ajcn.114.088328
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发表时间：
2015-01
期刊：
影响因子：
--
通讯作者：
Ellis PR
中科院分区：
文献类型：
--
作者：
Grundy MM;Grassby T;Mandalari G;Waldron KW;Butterworth PJ;Berry SE;Ellis PR
背景资料：咀嚼杏仁的粒度和结构对营养释放（生物可及性）和消化动力学有显着影响。目的：本研究的目的是量化咀嚼对杏仁组织细胞内脂质生物可及性的影响，并检查咀嚼杏仁的微观结构特征。设计图：在一项随机、受试者盲、交叉试验中，17名健康受试者在4个单独的咀嚼阶段咀嚼天然杏仁（NAs）或烤杏仁（RAs）。使用机械筛分和激光衍射（主要结局）测量咳出的丸剂的粒度分布（PSD）。咀嚼杏仁的微观结构，包括细胞壁的结构完整性（即，膳食纤维），用显微镜检查。脂质的生物可及性预测通过使用理论模型，杏仁颗粒大小和细胞尺寸的基础上，然后与经验得出的释放数据进行比较。结果：NA和RA样本的PSD的受试者间差异（n = 15; 2名受试者退出）较小（例如，激光衍射; CV：分别为12%和9%）。两种杏仁型的PSD值差异显著（P < 0.05）。一小部分的脂质从咀嚼颗粒的断裂表面上的破裂细胞中释放出来，正如通过使用数学模型预测的那样（NAs和RAs分别为8.5%和11.3%）。这种低百分比的脂质生物可及性可归因于咀嚼杏仁中大颗粒（>500 μm）的高比例（35-40%）。杏仁的显微结构检查表明，大多数细胞内的脂质保持不受干扰的完整细胞咀嚼后。未记录不良事件。结论：咀嚼后杏仁细胞大部分保持完整，细胞壁包裹脂质。因此，咀嚼杏仁中的大部分脂质不能立即被生物利用，并且在消化的早期阶段仍然不可用。脂质包封机制为为什么杏仁具有低代谢能含量和对餐后脂血症的减弱影响提供了令人信服的解释。本试验在isrctn.org上注册为ISRCTN 58438021。
Background: The particle size and structure of masticated almonds have a significant impact on nutrient release (bioaccessibility) and digestion kinetics. Objectives: The goals of this study were to quantify the effects of mastication on the bioaccessibility of intracellular lipid of almond tissue and examine microstructural characteristics of masticated almonds. Design: In a randomized, subject-blind, crossover trial, 17 healthy subjects chewed natural almonds (NAs) or roasted almonds (RAs) in 4 separate mastication sessions. Particle size distributions (PSDs) of the expectorated boluses were measured by using mechanical sieving and laser diffraction (primary outcome). The microstructure of masticated almonds, including the structural integrity of the cell walls (i.e., dietary fiber), was examined with microscopy. Lipid bioaccessibility was predicted by using a theoretical model, based on almond particle size and cell dimensions, and then compared with empirically derived release data. Results: Intersubject variations (n = 15; 2 subjects withdrew) in PSDs of both NA and RA samples were small (e.g., laser diffraction; CV: 12% and 9%, respectively). Significant differences in PSDs were found between these 2 almond forms (P < 0.05). A small proportion of lipid was released from ruptured cells on fractured surfaces of masticated particles, as predicted by using the mathematical model (8.5% and 11.3% for NAs and RAs, respectively). This low percentage of lipid bioaccessibility is attributable to the high proportion (35–40%) of large particles (>500 μm) in masticated almonds. Microstructural examination of the almonds indicated that most intracellular lipid remained undisturbed in intact cells after mastication. No adverse events were recorded. Conclusions: Following mastication, most of the almond cells remained intact with lipid encapsulated by cell walls. Thus, most of the lipid in masticated almonds is not immediately bioaccessible and remains unavailable for early stages of digestion. The lipid encapsulation mechanism provides a convincing explanation for why almonds have a low metabolizable energy content and an attenuated impact on postprandial lipemia. This trial was registered at isrctn.org as ISRCTN58438021.
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影响因子：
6.1
作者：
Lemmens, Lien;Van Buggenhout, Sandy;Hendrickx, Marc E.
通讯作者：
Hendrickx, Marc E.
影响因子：
4.2
作者：
Jenkins, David J. A.;Kendall, Cyril W. C.;Rao, A. Venket
通讯作者：
Rao, A. Venket
影响因子：
6.1
作者：
Mandalari, Giuseppina;Faulks, Richard M.;Wickham, Martin S. J.
通讯作者：
Wickham, Martin S. J.
影响因子：
5.3
作者：
Jalabert-Malbos, Marie-Laure;Mishellany-Dutour, Anne;Peyron, Marie-Agnes
通讯作者：
Peyron, Marie-Agnes
影响因子：
11.2
作者：
Butterworth, Peter J.;Warren, Frederick J.;Ellis, Peter R.
通讯作者：
Ellis, Peter R.