Food Quality and Design Group, Wageningen University, Wageningen, The Netherlands.
Food Funct. 2018 Apr 25;9(4):2508-2516. doi: 10.1039/c8fo00389k.
Previous studies have proved that the physical encapsulation of nutrients by the cell walls of plant foods modulates macronutrient bioaccessibility during human digestion. In this study, we investigated structural factors that modulate lipid hydrolysis during in vitro digestion of raw and roasted hazelnut particles and isolated oil bodies. Isolated oil bodies exhibited a significantly higher lipid hydrolysis compared to hazelnut particles. Moreover, roasting had an impact on the structure of hazelnut cell walls implying a more efficient diffusion of digestive fluids and enzymes into the hazelnut cells. Heat treatment also caused destabilization of oil body interfacial protein membranes, facilitating their proteolysis under gastric conditions, altering the emulsion properties and enhancing fatty acid release during intestinal digestion. This study underlined the barrier role played by the plant cell wall as well as the impact of heat processing on lipid bioaccessibility in hazelnuts.
先前的研究已经证明，植物性食物细胞壁对营养物质的物理包裹会影响人体消化过程中宏量营养素的生物可利用性。在这项研究中，我们研究了结构因素对生榛子颗粒和分离油体以及经过烘焙的榛子颗粒和分离油体在体外消化过程中脂质水解的调节作用。与榛子颗粒相比，分离油体表现出更高的脂质水解率。此外，烘焙对榛子细胞壁的结构产生了影响，这意味着消化液和酶更有效地扩散到榛子细胞中。热处理还导致油体界面蛋白膜的不稳定性，在胃条件下促进其蛋白水解，改变乳状液的性质，并在肠道消化过程中增加脂肪酸的释放。这项研究强调了植物细胞壁的屏障作用以及热加工对榛子中脂质生物利用性的影响。
