Department of Food Chemistry and Analytical Chemistry, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences (MATE), 1118 Budapest, Hungary.
Nutrients. 2021 Oct 29;13(11):3889. doi: 10.3390/nu13113889.
The nutritional relevance of food compositional data could be improved by taking the bioaccessibility of these constituents into account. A lack of routine methods to assess the bioaccessibility of fatty acids (FAs) in food is one of the limiting factors of doing so. An analytical protocol is proposed for routine assessment of the extent of lipolysis via in vitro digestion simulation methods in food products. The established method provides specific information on each FA individually. Steps of the protocol including the Bligh and Dyer chloroform/methanol/water extraction of esterified and free FAs from in vitro digesta, methyl ester derivatization, and GC-FID analysis were specifically tailored to help routine work and were harmonized with the Infogest in vitro digestion simulation protocol (both v1.0 and v2.0). The method was applied to assess the degree of FA-specific lipolysis in a baked fish (carp) meal and the results showed that the FA composition of the original food significantly differed from that of the distribution of FFAs in the digesta. The use of gastric lipase (in Infogest v2.0 protocol) increased total FA release by 9.5% and its specific impact on palmitic acid was the most prominent.
考虑到这些成分的生物可利用性，可以提高食物成分数据的营养相关性。缺乏常规方法来评估食物中脂肪酸 (FA) 的生物可利用性是限制这种方法的因素之一。本文提出了一种分析方案，用于通过体外消化模拟方法常规评估食品中脂肪分解的程度。所建立的方法可提供有关每个 FA 的具体信息。该方案的步骤包括：从体外消化物中用 Bligh 和 Dyer 氯仿/甲醇/水提取酯化和游离 FA，甲酯衍生化以及 GC-FID 分析，这些步骤专门针对常规工作进行了定制，并与 Infogest 体外消化模拟方案（v1.0 和 v2.0）相协调。该方法应用于评估烘焙鱼（鲤鱼）粉中 FA 特异性脂肪分解的程度，结果表明原始食物的 FA 组成与消化物中游离脂肪酸的分布明显不同。使用胃脂肪酶（在 Infogest v2.0 方案中）使总 FA 释放增加了 9.5％，其对棕榈酸的特定影响最为明显。
