Wang Tong, Wang Xiaosan, Wang Xingguo
Department of Food Science and Human Nutrition, Iowa State University, 2312 Food Science Building, Ames, IA, 50011, USA.
State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, 214122, Wuxi, Jiangsu, People's Republic of China.
Lipids. 2016 Oct;51(10):1115-1126. doi: 10.1007/s11745-016-4184-3. Epub 2016 Aug 24.
Interesterification or the randomization reaction changes fatty acid positional distribution and solid fat content of fats, which may consequently affect fat absorption and metabolism. It is well established that saturated fatty acids in the sn-2 position of triacylglycerols (TAG) have better digestibility and lower postprandial chylomicron clearance compared to those in the sn-1,3 positions in animal experiments. TAG structure is also shown to affect fasting lipid level and atherosclerosis in animals, but fat interesterification it has been shown to not affect fasting lipid level in human adults. However, its effect on postprandial responses is controversial. In this review, the complex results of studies of interesterification and lipemia were briefly discussed. More importantly, the confounding of two factors that are both changed by interesterification, TAG structure and solid fat content as the main limitation on understanding how interesterification affects lipemia is emphasized. Separation of the two factors is possible using paired fats as demonstrated. This paper also discusses some intriguing effects of fats having saturated fatty acids in the sn-2 position and the need for future research.
酯交换或随机化反应会改变脂肪的脂肪酸位置分布和固体脂肪含量，进而可能影响脂肪的吸收和代谢。在动物实验中，与甘油三酯（TAG）sn-1,3位的饱和脂肪酸相比，sn-2位的饱和脂肪酸具有更好的消化率和更低的餐后乳糜微粒清除率，这一点已得到充分证实。TAG结构也被证明会影响动物的空腹血脂水平和动脉粥样硬化，但脂肪酯交换已被证明不会影响成年人体内的空腹血脂水平。然而，其对餐后反应的影响存在争议。在这篇综述中，简要讨论了酯交换和血脂研究的复杂结果。更重要的是，强调了酯交换会同时改变的两个因素——TAG结构和固体脂肪含量——作为理解酯交换如何影响血脂的主要限制因素所产生的混淆。如所示，使用配对脂肪可以将这两个因素分开。本文还讨论了sn-2位含有饱和脂肪酸的脂肪的一些有趣影响以及未来研究的必要性。
