Department of Food Science and Technology, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 34134, Korea.
Department of Food Science, Jiangsu Food & Pharmaceutical Science College, Huai'an 223003, China.
Nutrients. 2019 Mar 21;11(3):678. doi: 10.3390/nu11030678.
In this study, two in vitro digestion models were employed to compare the rate of lipolysis in soybean oil (SBO), pomegranate oil (PGO), a physical blend (PHY, 1:1 molar ratio of SBO:PGO, /), and their enzymatically interesterified oil (IO). In the pH-stat digestion model (emulsified oils with bile salts), PGO emulsion containing 74.7% conjugated form of linolenic acid (CLn) showed a significantly lower release rate of free fatty acid (FFA) than the other oil emulsions ( < 0.05). In FFA release rates and oil droplet sizes between PHY and IO emulsions, no significant differences were observed ( > 0.05). In a simulated model of small intestinal digestion, the lipolysis rates of SBO, PGO, PHY, and IO after digestion for 30 min in digestion fluids were 80.4%, 66.5%, 74.8%, and 77.0%, respectively. The rate of lipolysis in PGO was significantly lower than that in SBO ( < 0.05), and the lowest lipolysis rate was observed in the conjugated form of trilinolenoyl glycerol (CLn-CLn-CLn).
在这项研究中，使用了两种体外消化模型来比较大豆油（SBO）、石榴籽油（PGO）、物理混合物（PHY，SBO 和 PGO 的摩尔比为 1:1）及其酶法酯交换油（IO）的脂肪分解率。在 pH -stat 消化模型（含胆汁盐的乳化油）中，含有 74.7%共轭形式亚麻酸（CLn）的 PGO 乳剂的游离脂肪酸（FFA）释放率明显低于其他油乳剂（<0.05）。在 PHY 和 IO 乳剂的 FFA 释放率和油滴大小方面，未观察到显著差异（>0.05）。在小肠消化的模拟模型中，SBO、PGO、PHY 和 IO 在消化液中消化 30 分钟后的脂肪分解率分别为 80.4%、66.5%、74.8%和 77.0%。PGO 的脂肪分解率明显低于 SBO（<0.05），而三油酰基甘油的共轭形式（CLn-CLn-CLn）的脂肪分解率最低。
