The structure of triglycerides impacts the digestibility and bioaccessibility of nutritional lipids during in vitro simulated digestion

被引：27
作者：
Wang, Yandan [1 ]
Xu, Hua [1 ]
Liu, Xiaojing [1 ]
Wei, Wei [1 ]
Jin, Qingzhe [1 ]
Wang, Xingguo [1 ]
机构：
[1] Jiangnan Univ, Sch Food Sci & Technol, Int Joint Res Lab Lipid Nutr & Safety, Collaborat Innovat Ctr Food Safety & Qual Control, Wuxi 214122, Peoples R China
来源：
FOOD CHEMISTRY | 2023年 / 418卷
基金：
国家重点研发计划; 中国博士后科学基金;
关键词：
Lipid; Triglyceride structure; Medium-and long-chain triglyceride; Bioaccessibility; Simulated digestion; CHAIN TRIACYLGLYCEROL MLCT; FATTY-ACIDS; DIETARY-INTAKE; BODY-FAT; MODEL; ACCUMULATION; METABOLISM; PROFILES;
D O I：
10.1016/j.foodchem.2023.135947
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
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.
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页数：11
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