Investigating the digestion of lipids is paramount for developing new lipid-based products. This work evaluated the gastrointestinal (GI) digestion of medium-chain fatty acids (MCFAs) rich lipids. The dynamic GI in vitro system was used to simulate gastric, duodenal, jejunal, and ileal GI tract portions. Results from the dynamic protocol were compared against static in vitro assays and GC analyses were conducted to assess the FA profile of FFA released during digestion. Caprylic and capric acids released during the gastric digestion of MCT oil varied from 61–63% and 36–38% of total esterified FA, respectively. Lauric acid was the most representative FFA released (31–54%) during the gastric digestion of coconut oil samples. It was observed that the gastric digestion phase plays a crucial role in the MCFA lipolysis and the lipase activity restricted the amount of free MCFA liberated during the GI digestion, resulting in incomplete lipids hydrolysis.

研究脂质的消化对于开发新的脂质产品至关重要。这项工作评估了富含中链脂肪酸 (MCFA) 的脂质的胃肠 (GI) 消化。动态 GI体外系统用于模拟胃、十二指肠、空肠和回肠胃肠道部分。将动态方案的结果与体外静态方案进行比较进行测定和 GC 分析以评估消化过程中释放的 FFA 的 FA 概况。在 MCT 油的胃消化过程中释放的辛酸和癸酸分别占总酯化 FA 的 61-63% 和 36-38%。月桂酸是椰子油样品在胃消化过程中释放的最具代表性的游离脂肪酸 (31–54%)。据观察，胃消化阶段在 MCFA 脂解中起着至关重要的作用，脂肪酶活性限制了 GI 消化过程中释放的游离 MCFA 的量，导致脂质水解不完全。