Effect of Fatty Acid Distribution on the in vitro Digestion of Emulsions of Infant Formula Fat

被引：0
|
作者：
Yuan T. [1 ]
Wu W. [1 ]
Zhu X. [1 ]
Xiong H. [1 ]
机构：
[1] State Key Laboratory of Food Science and Technology, School of Food Science & Technology, Nanchang University, Nanchang
来源：
Journal of Chinese Institute of Food Science and Technology | 2019年 / 19卷 / 04期
关键词：
Fatty acid composition; In vitro digestion; Infant formula fat; Interfacial properties;
D O I：
10.16429/j.1009-7848.2019.04.011
中图分类号：
学科分类号：
摘要：
In vitro digestion of emulsions based two types of infant formula fat as oil phase were conducted in a simulated digestion environment of infants. Then in vitro gastric and intestinal digestibility of fat, the mean particle size, zeta potential and microstructure changes as well as the composition of free fatty acid and monoglyceride generated was measured. The results showed that the degree of gastric digestion of OPO emulsion was higher than that of control emulsion, the degree of final digestion of control emulsion was higher than OPO emulsion. The free saturated fatty acids and unsaturated fatty acid monoglyceride were generated from control emulsion were higher, while the OPO emulsion produced more free unsaturated fatty acids and saturated fatty acid monoglyceride. The average particle size and zeta potential, combined with confocal microscopic structure images proved that he positional distribution of fatty acids in triglycerides not only had an effect on the product, but also on the interfacial composition of oil droplets thus affecting its fat digestion. © 2019, Editorial Office of Journal of CIFST. All right reserved.
引用
收藏
页码：92 / 99
页数：7
相关论文
共 14 条
  • [1] Jensen R.G., Handbook of milk composition, Food Science & Technology International, 6, 11, pp. 1223-1224, (1995)
  • [2] Innis S.M., Dietary triacylglycerol structure and its role in infant nutrition, Advances in Nutrition, 2, 3, pp. 275-283, (2011)
  • [3] Bar-Yoseph F., Lifshitz Y., Cohen T., Et al., SN2 palmitate reduces fatty acid excretion in Chinese formula-fed infants: A double-blind randomized clinical trial, Journal of Pediatric Gastroenterology & Nutrition, 62, 2, pp. 341-347, (2015)
  • [4] Minekus M., Alminger M., Alvito P., Et al., A standardised static in vitro digestion method suitable for food-an international consensus, Food & Function, 5, 6, pp. 1113-1124, (2014)
  • [5] Guerra A., Etienne-Mesmin L., Livrelli V., Et al., Relevance and challenges in modeling human gastric and small intestinal digestion, Trends in Biotechnology, 30, 11, pp. 591-600, (2012)
  • [6] Menard O., Cattenoz T., Guillemin H., Et al., Validation of a new in vitro dynamic system to simulate infant digestion, Food Chemistry, 145, 145, pp. 1039-1045, (2014)
  • [7] Oliveira S.C.D., Deglaire A., Menard O., Et al., Holder pasteurization impacts the proteolysis, lipolysis and disintegration of human milk under in vitro dynamic term newborn digestion, Food Research International, 88, pp. 263-275, (2015)
  • [8] Giang T.M., Feunteun S.L., Gaucel S., Et al., Dynamic modeling highlights the major impact of droplet coalescence on the invitro digestion kinetics of a whey protein stabilized submicron emulsion, Food Hydrocolloids, 43, pp. 66-72, (2015)
  • [9] Celine R., Frederic C., Pierre V., Et al., Quantitative and qualitative study of gastric lipolysis in premature infants: Do MCT-enriched infant formulas improve fat digestion, Pediatric Research, 61, 1, pp. 83-88, (2007)
  • [10] Lueamsaisuk C., Lentle R.G., Macgibbon A.K.H., Et al., Factors influencing the dynamics of emulsion structure during neonatal gastric digestion in an in vitro model, Food Hydrocolloids, 36, 2, pp. 162-172, (2014)
12