Universidade Católica Portuguesa, CBQF Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal.
Frulact, S.A., Rua do Outeiro, 589, 4475-150, Gemunde, Maia, Portugal.
Food Funct. 2022 Oct 31;13(21):10937-10946. doi: 10.1039/d2fo01723g.
In recent years, bioactive lipids particularly medium-chain triglycerides and conjugated linolenic fatty acids have obtained more attention due to their possible applicability in obesity metabolism modulation. These compounds are capable to increase thermogenesis and reduce weight gain through the modulation of key neurohormones such as leptin and adiponectin. The purpose of this work was to develop functional yogurts through the addition of coconut (rich in medium-chain fatty acids) or pomegranate oils (rich in conjugated linolenic acids). The presence of these oils led to a significant alteration in the nutritional value of yogurts, showing a capacity to reduce the accumulation of lipids in hepatocytes and increase the release of triglycerides in adipocytes. These results demonstrate that functional yogurts can be a valuable strategy for obesity prevention.
近年来，生物活性脂质，特别是中链甘油三酯和共轭亚油酸，由于其在肥胖代谢调节中的潜在应用而受到更多关注。这些化合物能够通过调节瘦素和脂联素等关键神经激素来增加产热和减少体重增加。本工作旨在通过添加椰子（富含中链脂肪酸）或石榴籽油（富含共轭亚油酸）来开发功能性酸奶。这些油的存在导致酸奶的营养价值发生显著变化，表现出减少肝细胞中脂质积累和增加脂肪细胞中甘油三酯释放的能力。这些结果表明，功能性酸奶可能是预防肥胖的一种有价值策略。
