Previous studies have proved that the physical encapsulation of nutrients by the cell walls of plant foods modulates macronutrient bioaccessibility during human digestion. In this study, we investigated structural factors that modulate lipid hydrolysis during in vitro digestion of raw and roasted hazelnut particles and isolated oil bodies. Isolated oil bodies exhibited a significantly higher lipid hydrolysis compared to hazelnut particles. Moreover, roasting had an impact on the structure of hazelnut cell walls implying a more efficient diffusion of digestive fluids and enzymes into the hazelnut cells. Heat treatment also caused destabilization of oil body interfacial protein membranes, facilitating their proteolysis under gastric conditions, altering the emulsion properties and enhancing fatty acid release during intestinal digestion. This study underlined the barrier role played by the plant cell wall as well as the impact of heat processing on lipid bioaccessibility in hazelnuts.

中文翻译：

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生和烤榛子颗粒和油体中的体外脂质消化

先前的研究已经证明，植物食物的细胞壁对营养物的物理包封会在人体消化过程中调节大量营养物的生物可及性。在这项研究中，我们调查了在体外调节脂质水解的结构因素消化生的和烤的榛子颗粒和孤立的油体。与榛子颗粒相比，分离出的油体显示出明显更高的脂质水解。此外，焙烧对榛子细胞壁的结构有影响，这意味着消化液和酶更有效地扩散到榛子细胞中。热处理还会引起油体界面蛋白膜的不稳定，在胃条件下促进其蛋白水解，改变乳状液的性质，并增强肠消化过程中的脂肪酸释放。这项研究强调了植物细胞壁所起的屏障作用，以及热处理对榛子中脂质生物可及性的影响。