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乳剂在十二指肠前的脂质消化:相关性、胶体特性及机理洞察

Pre-duodenal lipid digestion of emulsions: Relevance, colloidal aspects and mechanistic insight.

作者信息

Infantes-Garcia Marcos R, Verkempinck Sarah H E, Carriére Fréderic, Hendrickx Marc E, Grauwet Tara

机构信息

Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg, 22, PB 2457, 3001 Leuven, Belgium.

CNRS, Aix-Marseille Université, Bioénergétique et Ingénierie des Protéines, UMR 7281, 31, Chemin Joseph Aiguier, 13402 Marseille cedex 9, France.

出版信息

Food Res Int. 2023 Jun;168:112785. doi: 10.1016/j.foodres.2023.112785. Epub 2023 Apr 1.

DOI:10.1016/j.foodres.2023.112785
PMID:37120232
Abstract

The digestion of lipids in the human body has several health and nutritional implications. Lipid digestion is an interfacial phenomenon meaning that water-soluble lipases need to first adsorb to the oil-water interface before enzymatic conversions can start. The digestion of lipids mainly occurs on colloidal structures dispersed in water, such as oil-in-water (o/w) emulsions, which can be designed during food formulation/processing or structured during digestion. From a food design perspective, different in vitro studies have demonstrated that the kinetics of lipid digestion can be influenced by emulsion properties. However, most of these studies have been performed with pancreatic enzymes to simulate lipolysis in the small intestine. Only few studies have dealt with lipid digestion in the gastric phase and its subsequent impact on intestinal lipolysis. In this aspect, this review compiles information on the physiological aspects of gastric lipid digestion. In addition, it deals with colloidal and interfacial aspects starting from emulsion design factors and how they evolve during in vitro digestion. Finally, molecular mechanisms describing gastric lipolysis are discussed.

摘要

人体中脂质的消化具有若干健康和营养方面的影响。脂质消化是一种界面现象,这意味着水溶性脂肪酶在酶促转化开始之前需要先吸附到油水界面。脂质消化主要发生在分散于水中的胶体结构上,如水包油(o/w)乳液,其可在食品配方/加工过程中设计而成,或在消化过程中形成结构。从食品设计的角度来看,不同的体外研究表明,脂质消化动力学可受乳液性质的影响。然而,这些研究大多是使用胰酶来模拟小肠中的脂肪分解。只有少数研究涉及胃阶段的脂质消化及其对肠道脂肪分解的后续影响。在这方面,本综述汇编了有关胃脂质消化生理方面的信息。此外,它还涉及从乳液设计因素开始的胶体和界面方面,以及它们在体外消化过程中是如何演变的。最后,讨论了描述胃脂肪分解的分子机制。

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