胃消化后，所有乳液均发生絮凝和聚结，其中20％ PS表现出最大量的聚集。在肠道消化过程中，随着脂质含量从4％增加到20％，游离脂肪酸的释放速率和水平降低，其中4％ PO的消化速率和程度最高。此外，4％ PS和20％ PS中的固体脂肪分别减少并提高了最大脂质消化率。这些结果强调了脂质物理状态和含量在调节饮食中脂质消化的综合作用。
Abstract
In Vitro Gastrointestinal Digestion of Palm Olein and Palm Stearin-in-Water Emulsions with Different Physical States and Fat Contents
Liting Wanab, Lin Liad, Janette M. Harrob, Stephen W. Hoagc, Bing Lia*, Xia Zhanga*, and Mark E. Shirtliffbe
aSchool of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
bDepartment of Microbial Pathogenesis, School of Dentistry, University of Maryland—Baltimore, Baltimore, Maryland 21201, United States
cDepartment of Pharmaceutical Sciences, School of Pharmacy, University of Maryland—Baltimore, Baltimore, Maryland 21201, United States
dSchool of Chemical Engineering and Energy Technology, Dongguan University of Technology, College Road 1, Dongguan 523808, China
eDepartment of Microbiology and Immunology, School of Medicine, University of Maryland—Baltimore, Baltimore, Maryland 21201, United States
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.
