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The triacylglycerol structures are key factors influencing lipid digestion in preterm formulas during in vitro digestion.
Yu, Jiahui; Lu, Huijia; Zhang, Xinghe; Tang, Juncheng; Liu, Zuoliang; Jin, Qingzhe; Wei, Wei; Wang, Xingguo.
Affiliation
  • Yu J; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China.
  • Lu H; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China.
  • Zhang X; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China.
  • Tang J; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China.
  • Liu Z; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China.
  • Jin Q; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China.
  • Wei W; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China. Electronic address: weiw@jiangnan.edu.cn.
  • Wang X; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China. Electronic address: xingguow@jiangnan.edu.cn.
Food Chem ; 443: 138546, 2024 Jun 15.
Article in En | MEDLINE | ID: mdl-38301557
ABSTRACT
Preterm formulas are usually supplemented with medium-chain triacylglycerols (MCT) whereas breast milk contains more medium and long-chain triacylglycerols (MLCT). Different types of triacylglycerol (TAG) containing medium-chain fatty acids may influence lipid digestion. In this study, the digestive characteristics of breast milk and preterm formulas with different MCT contents were evaluated using a dynamic in vitro system simulating the gastrointestinal tract of preterm infants. The lipolysis products, including diacylglycerols, monoacylglycerols (MAGs), free fatty acids, and undigested TAGs, were analyzed. Formulas with MCT addition has significantly (P < 0.05) lower lipolysis degree (LD, 69.35%-71.28%) than breast milk (76.93%). Higher amounts of C80 and C100 were released in the formulas with MCT addition. Breast milk released more C181n-9, C182n-6, and MAG containing C160, whereas formulas released more free C160. The Pearson correlation heatmap showed that the LD value was significantly and positively (P < 0.05) related to the MLCT and sn-2 C160 content.
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Full text: 1 Database: MEDLINE Main subject: Infant, Premature / Fatty Acids Language: En Journal: Food Chem Year: 2024 Type: Article Affiliation country: China
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Full text: 1 Database: MEDLINE Main subject: Infant, Premature / Fatty Acids Language: En Journal: Food Chem Year: 2024 Type: Article Affiliation country: China