Lipophenols such as tea polyphenol palmitate derivatives (palmitoyl esters of tea polyphenols) have been classified as non-toxic food additives due to their better protective effects on lipidic food matrices from oxidation, but their digestion and absorption have remained unexplored. In this study, the digestive stability of tyrosol acyl esters (TYr-Es) with fatty acids of different chain lengths and different degrees of unsaturation such as C12:0, C14:0, C16:0, C18:0, C18:1, C18:2, and C22:6 was evaluated using an in vitro simulated gastrointestinal tract model containing various digestive enzymes (pancreatin, pancreatic lipase and phospholipase A₂). HPLC-UV measurements demonstrated that only pancreatin and pancreatic lipase, but not phospholipase A₂, could hydrolyze TYr-Es to free TYr. The degree of TYr-E hydrolysis negatively correlated with the chain length but positively correlated with the degree of unsaturation of their lipid moiety. In addition, the fact that TYr in fatty acid ester forms could be absorbed by the intestinal lumen, at least partially in the form of free TYr, may explain a sustained release behavior of TYr-Es to TYr during the time-course following the digestion process.

中文翻译：

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体外胃肠道消化 过程中酪醇酯的稳定性评估†

诸如茶多酚棕榈酸酯衍生物的脂酚（茶多酚的棕榈酰酯）由于对脂质食品基质具有更好的氧化保护作用而被归类为无毒食品添加剂，但它们的消化和吸收尚未得到开发。在这项研究中，酪醇酰基酯（TYr-Es）与不同链长和不同不饱和度的脂肪酸（例如C12：0，C14：0，C16：0，C18：0，C18：1，使用包含各种消化酶（胰酶，胰脂肪酶和磷脂酶A ₂）的体外模拟胃肠道模型评估C18：2和C22：6 。HPLC-UV测量表明只有胰酶和胰脂肪酶，而没有磷脂酶A ₂，可以将TYr-Es水解成游离TYr。TYr-E水解的程度与链长负相关，但与它们的脂质部分的不饱和度成正相关。另外，脂肪酸酯形式的TYr可以被肠腔吸收，至少部分以游离TYr的形式吸收，这一事实可以解释在消化后的时间过程中TYr-E向TYr的持续释放行为。过程。