In vivo postprandial bioavailability of interesterified-lipids in sodium-caseinate or chitosan based O/W emulsions

被引：8

作者：

Farfan, M. ^{[1
]}

Villalon, M. J. ^{[2
]}

Ortiz, M. E. ^{[2
]}

Nieto, S. ^{[3
]}

Bouchon, P. ^{[1
]}

机构：

[1] Pontificia Univ Catolica Chile, Dept Chem & Bioproc Engn, Santiago 6904411, Chile

[2] Pontificia Univ Catolica Chile, Fac Biol Sci, Dept Physiol, Santiago 8330024, Chile

[3] Univ Chile, Inst Nutr & Food Technol INTA, Lab Lipids & Antioxidants, Santiago 7830490, Chile

来源：

FOOD CHEMISTRY | 2015年 / 171卷

关键词：

Bioavailability; Emulsion; Interesterification; Sodium caseinate; Chitosan; Structured lipid; PANCREATIC LIPASE ACTIVITY; DIETARY FATTY-ACIDS; WATER EMULSIONS; DROPLET SIZES; VITRO; ABSORPTION; DIGESTION; FOOD; MICROSTRUCTURE; RHEOLOGY;

D O I：

10.1016/j.foodchem.2014.09.005

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Recent studies have shown that it should be possible to control lipid bioavailability through food structural approaches. Nevertheless, the gastrointestinal-tract physiological conditions must also be considered. To get a better understanding of this phenomenon, we evaluated the effect of emulsification, as well as the use of sodium caseinate or chitosan, on the postprandial bioavailability of interesterified-lipids in O/W emulsions after oral gastric feeding Sprague-Dawley rats. We verified that emulsification may increase lipid absorption, as determined after feeding sodium-caseinate emulsions. However, this result could not be generalised. Interesterified-lipids that were emulsified with chitosan were equally absorbed as those contained in non-emulsified interesterified-lipids/distilled-water blends. (C) 2014 Published by Elsevier Ltd.

引用

页码：266 / 271

页数：6

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