Medium- and Long-Chain Triacylglycerol: Preparation, Health Benefits, and Food Utilization

被引：8
作者：
Cheng, Xinyi [1 ,2 ]
Jiang, Chenyu [1 ,2 ]
Jin, Jun [1 ,2 ]
Jin, Qingzhe [1 ,2 ]
Akoh, Casimir C. [3 ]
Wei, Wei [1 ,2 ]
Wang, Xingguo [1 ,2 ]
机构：
[1] Jiangnan Univ, State Key Lab Food Sci & Resources, Wuxi, Jiangsu, Peoples R China
[2] Jiangnan Univ, Sch Food Sci & Technol, Collaborat Innovat Ctr Food Safety & Qual Control, Wuxi, Jiangsu, Peoples R China
[3] Univ Georgia, Dept Food Sci & Technol, Athens, GA USA
来源：
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY | 2024年 / 15卷
基金：
国家重点研发计划;
关键词：
medium-chain fatty acid; medium- and long-chain triacylglycerol; metabolic characteristic; ketone body; body-fat accumulation; infant formula; structured lipid; DIETARY MEDIUM-CHAIN; BODY-FAT ACCUMULATION; COMMERCIAL INFANT FORMULAS; STRUCTURED MEDIUM-CHAIN; CAMPHORA SEED OIL; RICE BRAN OIL; LYMPHATIC ABSORPTION; CATALYZED ACIDOLYSIS; ENZYMATIC-SYNTHESIS; LIPID PROFILES;
D O I：
10.1146/annurev-food-072023-034539
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Medium- and long-chain triacylglycerol (MLCT) is a structured lipid with both medium- and long-chain fatty acids in one triacylglycerol molecule. Compared with long-chain triacylglycerol (LCT), which is mainly present in common edible oils, and the physical blend of medium-chain triacylglycerol with LCT (MCT/LCT), MLCT has different physicochemical properties, metabolic characteristics, and nutritional values. In this article, the recent advances in the use of MLCT in food formulations are reviewed. The natural sources and preparation of MLCT are discussed. A comprehensive summary of MLCT digestion, absorption, transport, and oxidation is provided as well as its health benefits, including reducing the risk of overweight, hypolipidemic and hypoglycemic effects, etc. The potential MLCT uses in food formulations, such as infant formulas, healthy foods for weight loss, and sports foods, are summarized. Finally, the current safety assessment and regulatory status of MLCT in food formulations are reviewed.
引用
收藏
页码：381 / 408
页数：28
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