Sn-2位酰基异位对结构脂质抗氧化能力的作用机理及其脂代谢的作用效果

结构脂质在食品物性以及营养功能方面潜在的优势已引起了国内外学者的广泛关注。然而，目前对于甘油三酯上酰基结合位点如何影响结构脂质物性的机理仍缺乏足够的认识。本项目基于甘油三酯的结构特点，拟寻找结构脂质中Sn-2位酰基位置与其氧化稳定性之间的内在关系和作用机理，并试图探究酰基异位后结构脂质对脂代谢的影响。具体内容包括：分别研究Sn-1-中链-2-长链-3-中链型、Sn-1-长链-2-中链-3-长链型、Sn-1-短链-2-中链-3-短链型三种结构脂质的自然氧化特点及其相互之间存在的差异；探索酰基异位对结构脂质自身抗氧化能力改变的作用机理，并研究Sn-2位酰基异位对结构脂质理化性质方面的影响；比较研究Sn-2位酰基异位前后结构脂质对小鼠脂代谢的作用效果及并评价其营养学特性。本项目旨在为揭示脂质结构与自身抗氧化能力、构建具有生理活性的结构脂质提供理论参考。

The potential advantages of the structural properties and the nutritional functions of structered lipids (SLs) in food have attracted wide attention of the scholars all over the world. It has been agreed by the professionals that SLs are "new generation edible oils and fats" and " oils and fats of future". However, it is still lack of sufficient knowledge in how the binding sites of acyl triglyceride affect the physical properties of SLs and the mechanism of lipid metabolism and etc.. This project, which is based on the structure composition of triglycerides, intends to find the intrinsic relationship and mechanism of reaction between Sn-2 acyl position of SLs and its oxidation stability, trying to explore the impact of acyl ectopic SLs on the lipid metabolism. The project specifically comprises: the study of Sn-1 - medium chain - 2 - long chain-3-medium chain type, Sn-1- long chain - 2 - medium chain - 3 - long chain, and Sn-1 - short chain - 2 - medium chain - 3 - short chain, i.e. their natural oxidation characteristics and the differences between them; exploration of the mechanism of the acyl ectopic effect on the alteration of SLs antioxidant capacity; and the study of the impact of Sn-2 acyl ectopia on the hydrolysis degree, the freezing point, the film-forming property, and the emulsibility of SLs. We also comparatively study the Sn-2 acyl ectopic SLs about their effect of lipid metabolism in mice and evaluate their nutritional characteristics. This project aims to provide a theoretical reference for revealing the relationship of lipid structure and their antioxidant capacity and building bioactive SLs.