In Vitro Gastrointestinal Digestion of Palm Olein and Palm Stearin-in-Water Emulsions with Different Physical States and Fat Contents.,Journal of Agricultural and Food Chemistry

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In Vitro Gastrointestinal Digestion of Palm Olein and Palm Stearin-in-Water Emulsions with Different Physical States and Fat Contents.
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2020-06-04 , DOI: 10.1021/acs.jafc.0c00212
Liting Wan _{1,

2} , Lin Li _{1,

3} , Janette M Harro ₂ , Stephen W Hoag ₄ , Bing Li ₁ , Xia Zhang ₁ , Mark E Shirtliff _{2,

5}

Affiliation

The impacts of lipid physical state and content on lipid digestion behavior were investigated using 4 and 20% palm olein-in-water emulsions (4% PO and 20% PO) and 4 and 20% palm stearin-in-water emulsions (4% PS and 20% PS). The changes of lipid physical state, particle size, and microstructure during gastrointestinal digestion; the free fatty acid (FFA) released in the intestinal phase; and the fatty acid composition of micellar phases were investigated. After gastric digestion, all emulsions underwent flocculation and coalescence, with 20% PS showing the most extensive aggregation. During intestinal digestion, the FFA release rate and level decreased as the lipid content increased from 4 to 20%, with 4% PO presenting the highest digestion rate and extent. Besides, the solid fat in 4% PS and 20% PS decreased and increased the maximum lipid digestibility, respectively. These results highlighted the combined roles of lipid physical state and content in modulating dietary lipid digestion.

中文翻译：

具有不同物理状态和脂肪含量的棕榈油精和棕榈硬脂水包水乳液的体外胃肠道消化。

使用4％和20％的棕榈油精蛋白水乳液（4％PO和20％PO）以及4％和20％的棕榈硬脂水乳剂（4％）研究了脂质物理状态和含量对脂质消化行为的影响。 PS和20％PS）。胃肠道消化过程中脂质的物理状态，粒径和微观结构的变化；肠内释放的游离脂肪酸（FFA）；并研究了胶束相的脂肪酸组成。胃消化后，所有乳剂均发生絮凝和聚结，其中20％PS表现出最广泛的聚集。在肠道消化过程中，随着脂质含量从4％增加到20％，FFA释放速率和水平降低，其中4％的PO具有最高的消化率和程度。除了，4％PS和20％PS中的固体脂肪分别降低和增加了最大脂质消化率。这些结果突出了脂质物理状态和含量在调节饮食脂质消化中的综合作用。

更新日期：2020-07-01

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