Medium- and Long-Chain Triacylglycerol: Preparation, Health Benefits, and Food Utilization.

IF 10.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Annual review of food science and technology Pub Date : 2024-06-01 Epub Date: 2024-06-20 DOI:10.1146/annurev-food-072023-034539

Xinyi Cheng, Chenyu Jiang, Jun Jin, Qingzhe Jin, Casimir C Akoh, Wei Wei, Xingguo Wang

{"title":"Medium- and Long-Chain Triacylglycerol: Preparation, Health Benefits, and Food Utilization.","authors":"Xinyi Cheng, Chenyu Jiang, Jun Jin, Qingzhe Jin, Casimir C Akoh, Wei Wei, Xingguo Wang","doi":"10.1146/annurev-food-072023-034539","DOIUrl":null,"url":null,"abstract":"<p><p>Medium- and long-chain triacylglycerol (MLCT) is a structured lipid with both medium- and long-chain fatty acids in one triacylglycerol molecule. Compared with long-chain triacylglycerol (LCT), which is mainly present in common edible oils, and the physical blend of medium-chain triacylglycerol with LCT (MCT/LCT), MLCT has different physicochemical properties, metabolic characteristics, and nutritional values. In this article, the recent advances in the use of MLCT in food formulations are reviewed. The natural sources and preparation of MLCT are discussed. A comprehensive summary of MLCT digestion, absorption, transport, and oxidation is provided as well as its health benefits, including reducing the risk of overweight, hypolipidemic and hypoglycemic effects, etc. The potential MLCT uses in food formulations, such as infant formulas, healthy foods for weight loss, and sports foods, are summarized. Finally, the current safety assessment and regulatory status of MLCT in food formulations are reviewed.</p>","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":" ","pages":"381-408"},"PeriodicalIF":10.6000,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Annual review of food science and technology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1146/annurev-food-072023-034539","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2024/6/20 0:00:00","PubModel":"Epub","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

Medium- and long-chain triacylglycerol (MLCT) is a structured lipid with both medium- and long-chain fatty acids in one triacylglycerol molecule. Compared with long-chain triacylglycerol (LCT), which is mainly present in common edible oils, and the physical blend of medium-chain triacylglycerol with LCT (MCT/LCT), MLCT has different physicochemical properties, metabolic characteristics, and nutritional values. In this article, the recent advances in the use of MLCT in food formulations are reviewed. The natural sources and preparation of MLCT are discussed. A comprehensive summary of MLCT digestion, absorption, transport, and oxidation is provided as well as its health benefits, including reducing the risk of overweight, hypolipidemic and hypoglycemic effects, etc. The potential MLCT uses in food formulations, such as infant formulas, healthy foods for weight loss, and sports foods, are summarized. Finally, the current safety assessment and regulatory status of MLCT in food formulations are reviewed.

查看原文本刊更多论文

中链和长链三酰甘油：制备、健康益处和食品利用。

中长链三酰甘油（MLCT）是一种结构脂质，在一个三酰甘油分子中同时含有中链和长链脂肪酸。与主要存在于普通食用油中的长链三酰甘油（LCT）以及中链三酰甘油与长链三酰甘油的物理混合物（MCT/LCT）相比，中长链三酰甘油具有不同的理化性质、代谢特征和营养价值。本文综述了在食品配方中使用中链三酰甘油的最新进展。文章讨论了 MLCT 的天然来源和制备方法。全面总结了 MLCT 的消化、吸收、运输和氧化过程及其对健康的益处，包括降低超重风险、降血脂和降血糖作用等。总结了 MLCT 在食品配方中的潜在用途，如婴儿配方奶粉、减肥健康食品和运动食品。最后，回顾了目前对食品配方中 MLCT 的安全性评估和监管状况。食品科学与技术年度综述》第 15 卷的最终在线出版日期预计为 2024 年 4 月。修订后的预计日期请参见 http://www.annualreviews.org/page/journal/pubdates。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Annual review of food science and technology FOOD SCIENCE & TECHNOLOGY-

CiteScore

22.40

自引率

0.80%

发文量

审稿时长

>12 weeks

期刊介绍： Since 2010, the Annual Review of Food Science and Technology has been a key source for current developments in the multidisciplinary field. The covered topics span food microbiology, food-borne pathogens, and fermentation; food engineering, chemistry, biochemistry, rheology, and sensory properties; novel ingredients and nutrigenomics; emerging technologies in food processing and preservation; and applications of biotechnology and nanomaterials in food systems.