Oat and lipolysis: Food matrix effect.
Oat and lipolysis: Food matrix effect.
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DOI：
10.1016/j.foodchem.2018.11.113
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发表时间：
2019-04
期刊：
影响因子：
8.8
通讯作者：
P. Wilde;G. García-Llatas;M. J. Lagarda;R. Haslam;M. Grundy
中科院分区：
文献类型：
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作者：
P. Wilde;G. García-Llatas;M. J. Lagarda;R. Haslam;M. Grundy
燕麦富含多种具有各种物理化学、胶体和界面性质的植物化学物质。这些特性可能会影响人体的脂质代谢以及燕麦食用后对健康的后续影响。这项工作的目的是调查的影响燕麦材料的复杂性不同的脂解过程。测定了不同油脂体系（乳剂、油体和富含植物甾醇的油）的组成、结构和消化率。用悬滴法测定了植物甾醇的表面活性。燕麦油乳剂和油体的脂肪消化率的差异被清楚地看到。此外，向日葵油的消化与存在的植物甾醇的浓度成比例地降低。这可能是由于它们的界面性质，如悬滴实验所证明的。这项工作突出了考虑研究系统的整体结构，而不仅仅是其组成的重要性。
Oat is rich in a wide range of phytochemicals with various physico-chemical, colloidal and interfacial properties. These characteristics are likely to influence human lipid metabolism and the subsequent effect on health following oat consumption. The aim of this work was to investigate the impact of oat materials varying in complexity on the lipolysis process. The composition, structure and digestibility of different lipid systems (emulsions, oil bodies and oil enriched in phytosterols) were determined. The surface activities of phytosterols were examined using the pendant drop technique. Differences in lipid digestibility of the oat oil emulsions and the oil bodies were clearly seen. Also, the digestion of sunflower oil was reduced proportionally to the concentration of phytosterols present. This may be due to their interfacial properties as demonstrated by the pendant drop experiments. This work highlights the importance of considering the overall structure of the system studied and not only its composition.