Abstract In vitro digestion research has scarcely addressed the assessment of the complexity of digestion in real food. The aim of the present study was to evaluate the influence of intestinal conditions, nonlipid components, and lipid organization within the food matrix on lipolysis extent. A selection of 52 foods was studied under different simulated intestinal conditions, including those related to patients with cystic fibrosis (pH6, bile salts 1 mM due to decreased pancreatic and biliary secretions) and to healthy subjects (pH7, bile salts 10 mM). Linear mixed regression models were applied to explain associations of food properties with lipolysis. Normal intestinal conditions allowed for optimal lipolysis in most of the foods in contrast to the altered intestinal scenario (30 compared with 1 food reaching > 90% lipolysis). Lipid‐protein and lipid‐starch interactions were evidenced to significantly affect lipolysis (P < 0.001) in all the digestion conditions, decreasing in those foods with low fat and high protein or high starch content. In addition, under decreased intestinal pH and bile concentration, lipolysis was lower in foods with complex solid structures and continuous lipid phase than in the oil‐in‐water continuous aqueous phase (global P < 0.01). However, in the normal conditions lipid organization within the food matrix did not show a significant effect on lipolysis (global P = 0.08). In conclusion, food properties play a crucial role in lipolysis, which should be considered when establishing dietary recommendations. Practical Application Food composition, lipid organization within the food matrix, and gastrointestinal conditions are key factors affecting lipolysis. Knowledge on that can be used to modulate lipolysis performance after food ingestion. Different applications are foreseen, as food design and nutritional recommendations for the general populations and specific target groups. The most immediate application is related to the scope of the research project that frames this work (http://www.mycyfapp.eu). These results have contributed to the development of a mobile app for cystic fibrosis patients, which includes an algorithm for enzyme dose prediction based on food properties. The app is currently being tested in a clinical trial setting.

中文翻译：

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真实食品中脂质的体外消化：食品基质中脂质组织的影响以及与非脂质成分的相互作用

摘要 体外消化研究几乎没有涉及对真实食物消化复杂性的评估。本研究的目的是评估肠道条件、非脂质成分和食物基质内的脂质组织对脂肪分解程度的影响。在不同的模拟肠道条件下对 52 种食物进行了研究，包括与囊性纤维化患者（pH6，由于胰腺和胆汁分泌减少而导致胆汁盐 1 mM）和健康受试者（pH7，胆汁盐 10 mM）相关的食物。应用线性混合回归模型来解释食品特性与脂肪分解的关联。正常的肠道条件允许大多数食物进行最佳的脂肪分解，与改变的肠道情况相反（30 种食物与 1 种食物相比，脂肪分解达到 > 90%）。脂质-蛋白质和脂质-淀粉相互作用被证明在所有消化条件下都显着影响脂肪分解（P < 0.001），在低脂肪和高蛋白质或高淀粉含量的食物中减少。此外，在肠道 pH 值和胆汁浓度降低的情况下，具有复杂固体结构和连续脂相的食品中的脂肪分解低于水包油连续水相的食品（总体 P < 0.01）。然而，在正常条件下，食物基质内的脂质组织并未表现出对脂肪分解的显着影响（总体 P = 0.08）。总之，食物特性在脂肪分解中起着至关重要的作用，在制定饮食建议时应考虑这一点。实际应用 食物成分、食物基质内的脂质组织以及胃肠道状况是影响脂肪分解的关键因素。这方面的知识可用于调节食物摄入后的脂肪分解性能。预计会有不同的应用，如针对一般人群和特定目标群体的食品设计和营养建议。最直接的应用与构成这项工作的研究项目的范围有关 (http://www.mycyfapp.eu)。这些结果有助于开发针对囊性纤维化患者的移动应用程序，其中包括基于食物特性的酶剂量预测算法。该应用程序目前正在临床试验环境中进行测试。