The Effect of Extrusion Cooking on Fat Digestion and Absorption in Rats

被引：0

作者：

Ito, Toshihiro ^{[1
]}

Takahashi, Yoko ^{[2
]}

Ohkubo, Takeshi ^{[3
]}

Yamaki, Kohji ^{[2
]}

Nakajima, Mitsutoshi ^{[1
]}

Isobe, Seiichiro ^{[4
]}

机构：

[1] Univ Tsukuba, Fac Life & Environm Sci, 1-1-1 Tennoudai, Tsukuba, Ibaraki 3058572, Japan

[2] Natl Food Res Inst, Nutr Funct Lab, 2-1-12 Kannondai, Tsukuba, Ibaraki 3058642, Japan

[3] Sendai Shirayuri Womens Coll, Fac Human Sci, Izumi Ku, 6-1 Honda Cho, Sendai, Miyagi 9813107, Japan

[4] Nihon Univ, Coll Ind Technol, Dept Ind Engn & Management, 1-2-1 Izumi Cho, Chiba 2758575, Japan

来源：

JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 2016年 / 63卷 / 05期

关键词：

Extrusion cooking; digestion and absorption of fat; lipid metabolism; PPAR alpha; SOYBEAN OIL; TISSUES;

D O I：

10.3136/nskkk.63.236

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The purpose of this study was to investigate the effect of extrusion cooking on the digestion and absorption of dietary lipids. Cornstarch with and without soybean oil (EXO and EXS, respectively) was extruded and then fed to rats for 21 days. The amount of fecal triacylglycerol in the EXO group was greater than that in the EXS and non extruded diet groups. In addition, hepatic mRNA expression of PPAR alpha in the rats fed EXS or EXO was significantly lower than the control group. Significant differences, however, were not observed in other parameters such as serum lipids and body weight.

引用

页码：236 / 241

页数：6

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