Wang Yandan, Wei Wei, Wang Yongjin, Yu Le, Xing Zhiqiang, Zhang Jianwen, Meng Zong, Wang Xingguo
State Key Lab of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, China.
School of Life Sciences, Anhui Normal University, Wuhu, China.
Compr Rev Food Sci Food Saf. 2025 Mar;24(2):e70116. doi: 10.1111/1541-4337.70116.
As a unique structured lipid, medium- and long-chain triacylglycerol (MLCT) is characterized by the combination of medium- and long-chain fatty acids in a single triacylglycerol molecule. In recent years, MLCT, as a nutritional lipid, has gradually emerged as a research hot topic in the fields of food science and nutrition. This paper innovatively provides a comprehensive review of the current application status and development prospects of MLCT in nutritional support. First, the basic principles defining characteristics and selection basis of both enteral and parenteral nutrition are analyzed, elucidating the differences between the two modalities in terms of nutrient delivery pathway, absorption mechanisms, and physiological effects. Subsequently, the natural sources and artificial synthetic pathways of MLCT along with its metabolic behavior in vivo are elaborated. On this basis, the latest research advancements in the application of MLCT in both nutritional models are reviewed, with a particular emphasis on current research hotspots. Finally, the challenges encountered in the practical application of MLCT are discussed, and the future trajectory of MLCT as a functional lipid is predicted. In particular, the innovative potential of MLCT in functional foods, food for special medical purposes, personalized nutrition, and other aspects is emphasized, which provides beneficial ideas and directions for further research and industrial applications of MLCT.
作为一种独特的结构化脂质，中长链甘油三酯（MLCT）的特点是在单个甘油三酯分子中结合了中链和长链脂肪酸。近年来，MLCT作为一种营养脂质，已逐渐成为食品科学和营养领域的研究热点。本文创新性地全面综述了MLCT在营养支持中的应用现状和发展前景。首先，分析了肠内营养和肠外营养的基本原则、定义特征和选择依据，阐明了两种营养方式在营养输送途径、吸收机制和生理效应方面的差异。随后，阐述了MLCT的天然来源、人工合成途径及其在体内的代谢行为。在此基础上，综述了MLCT在两种营养模式中的最新研究进展，特别强调了当前的研究热点。最后，讨论了MLCT实际应用中遇到的挑战，并预测了MLCT作为功能性脂质的未来发展轨迹。特别强调了MLCT在功能性食品、特殊医学用途食品、个性化营养等方面的创新潜力，为MLCT的进一步研究和工业应用提供了有益的思路和方向。
