School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China; National Engineering Laboratory for Cereal Fermentation Technology, State Key Laboratory of Food Science and Technology, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
Food Res Int. 2018 Sep;111:281-290. doi: 10.1016/j.foodres.2018.05.040. Epub 2018 May 21.
The digestion fates of different edible oils are different. The objective of this study was to understand the influences of lipid composition on their digestion fates, and investigate the roles of bile salts (BS) played in emulsified lipid system (whey protein isolate as emulsifier) in the in-vitro small intestine digestion stage. Three typical oils (palm oil (PO), rapeseed oil (RO) and linseed oil (LINO)) were chosen. Results showed that with the BS addition increased from 0.0 to 2.0 mg/mL, the increasing magnitude of the different fatty acid (FA) apparent release rate constants were: PO > RO ≈ LINO. Although the maximum FA release extent changed with BS addition, the order were: PO > RO > LINO. These may probably be attributed to palmitic acids, the most abundant FA in PO, was mostly located on the Sn-1, 3 positions of triacylglycerol (TAG) molecules, which contributed to the pancreatic lipase hydrolysis action. The relatively short chain length and the lower hydrophobicity also favored this process. However, Sn-1, 3 positions of TAGs in RO and LINO were mainly long chain mono- or poly-unsaturated FAs, which restricted the continuous lipid hydrolysis. Furthermore, the lipid composition may also affect the BS behavior on the O/W emulsion droplet surface, thus modulating lipase hydrolysis reaction. These findings can provide some basic understandings of the digestion differences of different oils.
不同食用油的消化命运不同。本研究旨在了解脂质组成对其消化命运的影响，并研究胆汁盐（BS）在乳蛋白分离物（WPI）乳化脂质体系中的作用，以考察其在体外小肠消化阶段的作用。选择了三种典型的油（棕榈油（PO）、菜籽油（RO）和亚麻籽油（LINO））。结果表明，随着 BS 添加量从 0.0 增加到 2.0mg/mL，不同脂肪酸（FA）表观释放速率常数的增加幅度为：PO＞RO≈LINO。尽管最大 FA 释放程度随 BS 添加量的变化而变化，但顺序为：PO＞RO＞LINO。这可能归因于 PO 中最丰富的 FA 棕榈酸主要位于三酰基甘油（TAG）分子的 Sn-1,3 位置，这有助于胰脂肪酶的水解作用。相对较短的链长和较低的疏水性也有利于这个过程。然而，RO 和 LINO 中的 TAG 的 Sn-1,3 位置主要是长链单不饱和或多不饱和 FA，这限制了连续的脂质水解。此外，脂质组成也可能影响 BS 在 O/W 乳液滴表面的行为，从而调节脂肪酶水解反应。这些发现可以为不同油类消化差异提供一些基本的认识。
