The structure of triglycerides impacts the digestibility and bioaccessibility of nutritional lipids during in vitro simulated digestion.
Food Chem
; 418: 135947, 2023 Aug 30.
Article
de En
| MEDLINE
| ID: mdl-36996650
ABSTRACT
The triglyceride (TAG) structure of lipids may affect their nutritional properties by affecting the process of digestion and absorption. In this paper, a mixture of medium-chain triglycerides and long-chain triglycerides (PM) and medium- and long-chain triglycerides (MLCT) were selected to explore the effects of triglyceride structure on in vitro digestion and bioaccessibility. The results showed that MLCT released more free fatty acids (FFAs) than PM (99.88% vs 92.82%, P < 0.05). The first-order rate constant for FFA release from MLCT was lower than that for PM (0.0395 vs 0.0444 s-1, P < 0.05), which suggests that the rates of PM digestion were faster than those of MLCT. Our results demonstrated that DHA and EPA were more bioaccessible from MLCT than from PM. These results highlighted the important role of TAG structure in regulation of lipid digestibility and bioaccessibility.
Mots clés
Texte intégral:
1
Collection:
01-internacional
Base de données:
MEDLINE
Sujet principal:
Digestion
/
Acide gras libre
Langue:
En
Journal:
Food Chem
Année:
2023
Type de document:
Article
Pays d'affiliation:
Chine