Garaiova Iveta, Guschina Irina A, Plummer Sue F, Tang James, Wang Duolao, Plummer Nigel T
Obsidian Research Ltd., Baglan, Port Talbot, UK.
Nutr J. 2007 Jan 25;6:4. doi: 10.1186/1475-2891-6-4.
The health benefits of increased intakes of omega-3 fatty acids are well established but palatability often presents a problem. The process of emulsification is used in the food industry to provide a wider spectrum of use, often with the result of increased consumption. Moreover, as emulsification is an important step in the digestion and absorption of fats, the pre-emulsification process may enhance digestion and absorption. In this study the levels of plasma fatty acid and triacylglycerol (TAG) following the ingestion of either an oil mixture or an emulsified oil mixture have been compared.
In this randomised cross-over study, 13 volunteers received the oil mixture and 11 received the oil emulsion as part of an otherwise fat free meal. Blood samples were collected at 0, 1.5, 3, 4.5, 6, 7.5 and 9 hours after ingestion of oil, separated and stored at -20 degrees C. Plasma triacylglycerols were assessed spectrophotometrically and fatty acids were determined by gas chromatography. Following a washout period of twenty days the procedure was repeated with the assignments reversed.
The postprandial plasma TAG and the C18:3 (n-6), C18:3(n-3), C20:5(n-3) and C22:6 (n-3) polyunsaturated fatty acid (PUFA) levels for the emulsified oil group were increased significantly (P = 0.0182; P = 0.0493; P = 0.0137; P < 0.0001; P = 0.0355 respectively) compared with the non-emulsified oil group. The C16:0 and C18:0 saturated fatty acids, the C18:1 (n-9) monounsaturated fatty acid and the C18:2 PUFA were not significantly different for the oil and emulsified oil groups.
Pre-emulsification of an oil mixture prior to ingestion increases the absorption of longer chain more highly unsaturated fatty acids (especially eicosapentaenoic acid and docosahexaenoic acid) but does not affect absorption of shorter chain less saturated fatty acids, suggesting that pre-emulsification of fish oils may be a useful means of boosting absorption of these beneficial fatty acids.
增加ω-3脂肪酸的摄入量对健康有益，这一点已得到充分证实，但口感往往是个问题。食品工业中使用乳化工艺以扩大其应用范围，这通常会增加其消费量。此外，由于乳化是脂肪消化吸收的重要步骤，预乳化过程可能会增强消化吸收。在本研究中，比较了摄入油混合物或乳化油混合物后血浆脂肪酸和三酰甘油（TAG）的水平。
在这项随机交叉研究中，13名志愿者作为无脂肪餐的一部分摄入油混合物，11名志愿者摄入油乳液。在摄入油后0、1.5、3、4.5、6、7.5和9小时采集血样，分离后储存在-20℃。用分光光度法评估血浆三酰甘油，用气相色谱法测定脂肪酸。经过20天的洗脱期后，交换任务重复该过程。
与未乳化油组相比，乳化油组的餐后血浆TAG以及C18:3（n-6）、C18:3（n-3）、C20:5（n-3）和C22:6（n-3）多不饱和脂肪酸（PUFA）水平显著升高（分别为P = 0.0182；P = 0.0493；P = 0.0137；P < 0.0001；P = 0.0355）。油组和乳化油组的C16:0和C18:0饱和脂肪酸、C18:1（n-9）单不饱和脂肪酸和C18:2 PUFA无显著差异。
摄入前对油混合物进行预乳化可增加长链高度不饱和脂肪酸（尤其是二十碳五烯酸和二十二碳六烯酸）的吸收，但不影响短链低饱和脂肪酸的吸收，这表明鱼油预乳化可能是提高这些有益脂肪酸吸收的一种有效方法。
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