Grundy Myriam M L, Wilde Peter J, Butterworth Peter J, Gray Robert, Ellis Peter R
King's College London, Diabetes and Nutritional Sciences Division, Biopolymers Group, Franklin-Wilkins Building, London SE1 9NH, UK.
Institute of Food Research, Norwich Research Park, Colney, Norwich NR4 7UA, UK.
Food Chem. 2015 Oct 15;185:405-12. doi: 10.1016/j.foodchem.2015.04.013. Epub 2015 Apr 9.
Although almonds have a high lipid content, their consumption is associated with reduced risk of cardiovascular disease. One explanation for this paradox could be limited bioaccessibility of almond lipids due to the cell wall matrix acting as a physical barrier to digestion in the upper gastrointestinal tract. We aimed to measure the rate and extent of lipolysis in an in vitro duodenum digestion model, using raw and roasted almond materials with potentially different degrees of bioaccessibility. The results revealed that a decrease in particle size led to an increased rate and extent of lipolysis. Particle size had a crucial impact on lipid bioaccessibility, since it is an indicator of the proportion of ruptured cells in the almond tissue. Separated almond cells with intact cell walls showed the lowest levels of digestibility. This study underlines the importance of the cell wall for modulating lipid uptake and hence the positive health benefits underlying almond consumption.
尽管杏仁的脂质含量很高，但食用杏仁与心血管疾病风险降低有关。对于这一矛盾现象的一种解释可能是，由于细胞壁基质在上消化道中充当消化的物理屏障，杏仁脂质的生物可及性有限。我们旨在使用具有潜在不同生物可及性程度的生杏仁和烤杏仁材料，在体外十二指肠消化模型中测量脂肪分解的速率和程度。结果表明，粒径减小会导致脂肪分解速率和程度增加。粒径对脂质生物可及性有至关重要的影响，因为它是杏仁组织中破裂细胞比例的一个指标。具有完整细胞壁的分离杏仁细胞显示出最低的消化率水平。这项研究强调了细胞壁在调节脂质吸收方面的重要性，以及食用杏仁对健康的积极益处。
