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Vegetable lecithins: A review of their compositional diversity, impact on lipid metabolism and potential in cardiometabolic disease prevention.
Biochimie ( IF 3.9 ) Pub Date : 2019-11-28 , DOI: 10.1016/j.biochi.2019.11.017
Chloé Robert 1 , Leslie Couëdelo 2 , Carole Vaysse 2 , Marie-Caroline Michalski 3
Affiliation  

Vegetable lecithins, widely used in the food industry as emulsifiers, are a mixture of naturally occurring lipids containing more than 50% of phospholipids (PL). PL exert numerous important physiological effects. Their amphiphilic nature notably enables them to stabilise endogenous lipid droplets, conferring them an important role in lipoprotein transport, functionality and metabolism. In addition, beneficial effects of dietary lecithin on metabolic disorders have been reported since the 1990s. This review attempts to summarize the effects of various vegetable lecithins on lipid and lipoprotein metabolism, as well as their potential application in the treatment of dyslipidemia associated with metabolic disorders. Despite controversial data concerning the impact of vegetable lecithins on lipid digestion and intestinal absorption, the beneficial effect of lecithin supplementation on plasma and hepatic lipoprotein and cholesterol levels is unequivocal. This is especially true in hyperlipidemic patients. Furthermore, the immense compositional diversity of vegetable lecithins endows them with a vast range of biochemical and biological properties, which remain to be explored in detail. Data on the effects of vegetable lecithins alternative to soybean, both as supplements and as ingredients in different foods, is undoubtedly lacking. Given the exponential demand for vegetable products alternative to those of animal origin, it is of primordial importance that future research is undertaken in order to elucidate the mechanisms by which individual fatty acids and PL from various vegetable lecithins modulate lipid metabolism. The extent to which they may influence parameters associated with metabolic disorders, such as intestinal integrity, low-grade inflammation and gut microbiota must also be assessed.

中文翻译:

植物卵磷脂:其组成多样性,对脂质代谢的影响以及在预防心脏代谢疾病中的潜力的综述。

植物卵磷脂在食品工业中广泛用作乳化剂,是天然脂质的混合物,含有超过50%的磷脂(PL)。PL发挥许多重要的生理作用。它们的两亲性质特别使它们能够稳定内源性脂质滴,赋予它们在脂蛋白运输,功能和代谢中的重要作用。另外,自1990年代以来,已经报道了饮食卵磷脂对代谢紊乱的有益作用。这篇综述试图总结各种植物卵磷脂对脂质和脂蛋白代谢的影响,以及它们在治疗与代谢紊乱有关的血脂异常中的潜在应用。尽管有争议的数据涉及植物卵磷脂对脂质消化和肠道吸收的影响,卵磷脂补充剂对血浆,肝脂蛋白和胆固醇水平的有益作用是明确的。在高脂血症患者中尤其如此。此外,植物卵磷脂的巨大组成多样性使它们具有广泛的生化和生物学特性,有待进一步探讨。毫无疑问,缺少补充大豆和作为不同食品成分的植物卵磷脂替代大豆的效果的数据。鉴于对替代动物来源的蔬菜产品的指数需求,进行未来研究以阐明各种植物卵磷脂中的个别脂肪酸和PL调节脂质代谢的机制至关重要。
更新日期:2019-11-29
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