School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China.
Department of Microbial Pathogenesis, School of Dentistry, University of Maryland-Baltimore, Baltimore, Maryland 21201, United States.
J Agric Food Chem. 2020 Jul 1;68(26):7062-7071. doi: 10.1021/acs.jafc.0c00212. Epub 2020 Jun 17.
The impacts of lipid physical state and content on lipid digestion behavior were investigated using 4 and 20% palm olein-in-water emulsions (4% PO and 20% PO) and 4 and 20% palm stearin-in-water emulsions (4% PS and 20% PS). The changes of lipid physical state, particle size, and microstructure during gastrointestinal digestion; the free fatty acid (FFA) released in the intestinal phase; and the fatty acid composition of micellar phases were investigated. After gastric digestion, all emulsions underwent flocculation and coalescence, with 20% PS showing the most extensive aggregation. During intestinal digestion, the FFA release rate and level decreased as the lipid content increased from 4 to 20%, with 4% PO presenting the highest digestion rate and extent. Besides, the solid fat in 4% PS and 20% PS decreased and increased the maximum lipid digestibility, respectively. These results highlighted the combined roles of lipid physical state and content in modulating dietary lipid digestion.
采用 4% 和 20% 的棕榈油-水乳液（4%PO 和 20%PO）以及 4% 和 20% 的棕榈硬脂-水乳液（4%PS 和 20%PS）研究了脂质物理状态和含量对脂质消化行为的影响。研究了胃肠道消化过程中脂质物理状态、粒径和微观结构的变化；肠道阶段释放的游离脂肪酸（FFA）；以及胶束相的脂肪酸组成。胃消化后，所有乳液都发生了絮凝和聚结，20%PS 表现出最广泛的聚集。在肠消化过程中，随着脂质含量从 4%增加到 20%，FFA 的释放速率和水平降低，4%PO 的消化速率和程度最高。此外，4%PS 和 20%PS 中的固体脂肪分别降低和增加了最大脂质消化率。这些结果突出了脂质物理状态和含量在调节膳食脂质消化中的综合作用。
