Xu Qingqing, Wang Weifei, Sun-Waterhouse Dongxiao, Yan Menglei, Zou Qian, Liu Xuan, Lan Dongming, Wang Yonghua
School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
Sericultural and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China.
Food Chem. 2023 Aug 1;416:135677. doi: 10.1016/j.foodchem.2023.135677. Epub 2023 Feb 23.
This study aimed to support the pursuit of healthy oils and investigate the relationships between lipid compositions and digestion fates of diacylglycerol (DAG)-rich lipids using an in vitro digestion model. Soybean-, olive-, rapeseed-, camellia-, and linseed-based DAG-rich lipids (termed SD, OD, RD, CD, and LD, respectively) were selected. These lipids exhibited identical lipolysis degrees (92.20-94.36 %) and digestion rates (0.0403-0.0466 s). The lipid structure (DAG or triacylglycerol) was a more important factor affecting the lipolysis degree than other indices (glycerolipid composition and fatty acid composition). For RD, CD and LD with similar fatty acid compositions, the same fatty acid had different release levels, probably due to their different glycerolipid compositions (causing different distributions of the fatty acid in UU-DAG, USa-DAG and SaSa-DAG; U: unsaturated fatty acids, Sa: saturated fatty acids). This study provides insights into the digestion behaviors of different DAG-rich lipids and supports their food or pharmaceutical applications.
本研究旨在支持对健康油脂的探索，并使用体外消化模型研究富含二酰甘油（DAG）的脂质的脂质组成与消化命运之间的关系。选取了基于大豆、橄榄、油菜籽、山茶和亚麻籽的富含DAG的脂质（分别称为SD、OD、RD、CD和LD）。这些脂质表现出相同的脂解程度（92.20 - 94.36%）和消化率（0.0403 - 0.0466 s）。脂质结构（DAG或三酰甘油）是比其他指标（甘油脂组成和脂肪酸组成）更重要的影响脂解程度的因素。对于具有相似脂肪酸组成的RD、CD和LD，相同的脂肪酸具有不同的释放水平，这可能是由于它们不同的甘油脂组成（导致脂肪酸在UU - DAG、USa - DAG和SaSa - DAG中的分布不同；U：不饱和脂肪酸，Sa：饱和脂肪酸）。本研究为不同富含DAG的脂质的消化行为提供了见解，并支持它们在食品或制药方面的应用。
