Grassby Terri, Mandalari Giuseppina, Grundy Myriam M-L, Edwards Cathrina H, Bisignano Carlo, Trombetta Domenico, Smeriglio Antonella, Chessa Simona, Ray Shuvra, Sanderson Jeremy, Berry Sarah E, Ellis Peter R, Waldron Keith W
Biopolymers Group, Diabetes and Nutritional Sciences Division, King's College London, Franklin-Wilkins Building, 150 Stamford Street, London SE1 9NH, UK.
Quadram Institute Bioscience, Norwich NR4 7UA, UK.
J Funct Foods. 2017 Oct;37:263-271. doi: 10.1016/j.jff.2017.07.046.
This study compares and models of lipid digestion from almond particles within a complex food matrix (muffins) investigating whether the cell-wall barrier regulates the bioaccessibility of nutrients within this matrix. Muffins containing small (AF) or large (AP) particles of almond were digested in triplicate using an dynamic gastric model (DGM, 1 h) followed by a static duodenal digestion (8 h). AF muffins had 97.1 ± 1.7% of their lipid digested, whereas AP muffins had 57.6 ± 1.1% digested. digestion of these muffins by an ileostomy volunteer (0-10 h) gave similar results with 96.5% and 56.5% lipid digested, respectively. The AF muffins produced a higher postprandial triacylglycerol iAUC response (by 61%) than the AP muffins. Microstructural analysis showed that some lipid remained encapsulated within the plant tissue throughout digestion. The cell-wall barrier mechanism is the main factor in regulating lipid bioaccessibility from almond particles.
本研究比较并模拟了复杂食物基质（松饼）中杏仁颗粒的脂质消化情况，探究细胞壁屏障是否会调节该基质中营养物质的生物可及性。分别使用动态胃模型（DGM，1小时）和静态十二指肠消化模型（8小时）对含有小颗粒杏仁（AF）或大颗粒杏仁（AP）的松饼进行三次重复消化实验。AF松饼中有97.1±1.7%的脂质被消化，而AP松饼的脂质消化率为57.6±1.1%。一位回肠造口志愿者对这些松饼进行0至10小时的消化实验，结果相似，脂质消化率分别为96.5%和56.5%。AF松饼的餐后三酰甘油iAUC反应比AP松饼高61%。微观结构分析表明，在整个消化过程中，一些脂质仍包裹在植物组织内。细胞壁屏障机制是调节杏仁颗粒脂质生物可及性的主要因素。
