Mechanisms of interesterified fat digestibility in a muffin matrix using a dynamic gastric model
Mechanisms of interesterified fat digestibility in a muffin matrix using a dynamic gastric model
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使用动态胃模型研究松饼基质中酯交换脂肪消化率的机制
DOI：
10.1039/d3fo02963h
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发表时间：
2023
期刊：
影响因子：
6.1
通讯作者：
Salt L
中科院分区：
文献类型：
--
作者：
Salt L
工业生产的反式脂肪与心血管疾病（CVD）有关，因此已被食品中的酯交换（IE）脂肪所取代。酯交换作用使三酰甘油分子的甘油主链上的脂肪酸重排。然而，IE脂肪对健康的影响是未知的。我们最近报道了IE和菜籽油（RO）之间的脂质吸收动力学差异。在这里，我们研究了在模拟条件下使用IE脂肪，非IE脂肪[具有相同的脂肪酸组成]和菜籽油（RO）烘焙的相同松饼中IE脂肪消化动力学的基础机制。IE和非IE脂肪在胃相中主要是固体，并且在松饼基质内强烈相关，而RO形成与基质分离的液滴。IE脂肪和非IE脂肪之间的脂肪分解率没有显着差异。由于长链PUFA，RO脂肪的脂解较慢。酯交换作用本身不影响消化率，但硬脂肪和松饼基质之间的强烈相互作用导致胃中基质的广泛乳化，导致与RO样品相比胃排空延迟。脂解的速率和程度由可用脂肪的量和脂肪的结构决定。这证明了脂肪在消化过程中物理行为的重要性，并提供了对IE脂肪的整体脂质消化的机械理解，这与它们的生理反应有关。
Industrially generated trans-fats have been linked with cardiovascular disease (CVD) and have thus been replaced by interesterified (IE) fats, in foods. Interesterification rearranges fatty acids on the glycerol backbone of a triacylglycerol molecule. However, the impact of IE fat on health is unknown. We recently reported differences in lipid absorption kinetics between IE and rapeseed oil (RO). Here, we investigated the mechanisms underpinning IE fat digestion kinetics in the same muffins baked using an IE fat, non-IE fat [with the same fatty acid composition] and rapeseed oil (RO) under simulated conditions. IE and non-IE fats were largely solid in the gastric phase and strongly associated within the muffin matrix, whereas RO formed liquid droplets which separated from the matrix. No significant difference in lipolysis rates was detected between IE and non-IE fats. The lipolysis of the RO fat was slower, due to long-chain PUFAs. Interesterification itself did not affect digestibility, but the strong interaction between the hard fats and the muffin matrix resulted in extensive creaming of the matrix in the stomach, leading to delayed gastric emptying compared to the RO sample. The rate and extent of lipolysis were determined by the amount of fat available and the structure of the fat. This demonstrates the importance of the physical behaviour of the fats during digestion and provides a mechanistic understanding of the overall lipid digestion of IE fats, which relates to their physiological response.