College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
National Engineering Research Center for Fruits and Vegetables Processing, Ministry of Science and Technology, Beijing 100083, China.
Nutrients. 2022 Apr 22;14(9):1749. doi: 10.3390/nu14091749.
Nowadays, much available processed and highly palatable food such as cream products and fried and convenient food, which usually showed a high energy density, had caused an increase in the intake of dietary lipids, further leading to significant growth in the prevalence of obesity. Chlorophyll, widespread in fruits and vegetables, was proven to have beneficial effects on alleviating obesity. This study investigated the effects of chlorophyll on the digestive characteristics of lipids under in vitro simulated adult and infant gastrointestinal systems. Chlorophyll decreased the release rate of free fatty acid (FFA) during in vitro adult and infant intestinal digestion by 69.2% and 60.0%, respectively. Meanwhile, after gastrointestinal digestion, chlorophyll changed the FFA composition of soybean oil emulsion and increased the particle size of oil droplets. Interestingly, with the addition of chlorophyll, the activity of pancreatic lipase was inhibited during digestion, which may be related to pheophytin (a derivative of chlorophyll after gastric digestion). Therefore, the results obtained from isothermal titration calorimetry and molecular docking further elucidated that pheophytin could bind to pancreatic lipase with a strong affinity of (4.38 ± 0.76) × 10 M (), while the binding site was amino acid residue Trp253. The investigation not only explained why chlorophyll inhibited digestive enzyme activity to reduce lipids digestion but also provided exciting opportunities for developing novel chlorophyll-based healthy products for dietary application in preventing obesity.
如今，大量可加工的高美味食品，如奶油产品、油炸食品和方便食品，通常具有高能量密度，这导致人们饮食中的脂质摄入量增加，进而肥胖的患病率显著上升。叶绿素广泛存在于水果和蔬菜中，已被证明对缓解肥胖有有益作用。本研究探讨了叶绿素在体外模拟成人和婴儿胃肠道系统下对脂质消化特性的影响。叶绿素分别使体外成人和婴儿肠道消化过程中游离脂肪酸（FFA）的释放率降低了 69.2%和 60.0%。同时，经过胃肠道消化后，叶绿素改变了大豆油乳液的 FFA 组成，并增加了油滴的粒径。有趣的是，随着叶绿素的添加，在消化过程中胰脂肪酶的活性受到抑制，这可能与脱镁叶绿酸（叶绿素在胃消化后的衍生物）有关。因此，等温滴定量热法和分子对接的结果进一步阐明，脱镁叶绿酸可以与胰脂肪酶以强亲和力结合（4.38±0.76）×10 M （），而结合位点是色氨酸残基 Trp253。该研究不仅解释了为什么叶绿素抑制消化酶活性以减少脂质消化，还为开发新型基于叶绿素的健康产品提供了令人兴奋的机会，可用于预防肥胖的饮食应用。
