调节食品乳剂中脂质消化的生物物理见解

IF 14 1区 医学 Q1 BIOCHEMISTRY & MOLECULAR BIOLOGY
Alejandra Acevedo-Fani, Harjinder Singh
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引用次数: 37

摘要

在过去十年中,在了解脂质消化和代谢机制方面取得了重大科学进展,以期解决与过度食用富含脂质和富含蔗糖的食物有关的健康问题(如肥胖)。由于普通食物中的脂质以乳剂的形式存在,乳剂的结构一直是控制脂质消化和吸收速度的主要策略之一,至少从胶体科学的观点来看是这样。调节脂质消化和吸收的动力学为开发能够控制餐后脂血症和控制亲脂化合物释放的食物提供了有趣的可能性。食品乳剂可以设计成在脂质消化动力学上有相当大的差异,但大多数研究已经应用于相对简单的模型系统和体外消化模型。需要进一步的研究,将这些知识转化为更复杂的食物系统,并在人体研究中验证结果。一种有希望延缓/控制脂质消化的方法是改变胃中脂质的排空率,这在很大程度上受乳剂滴与食物基质相互作用的影响。可以设计对胃环境有不同反应的食物基质以及油滴与食物基质之间不同的相互作用来影响脂质消化。本文主要从生物物理科学的角度,综述了近十年来在理解乳化脂质的物理化学和结构修饰方面取得的重要科学进展。这篇综述特别探讨了不同的方法,通过这些方法可以改变乳剂的结构和稳定性,以达到特定的脂质消化动力学。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Biophysical insights into modulating lipid digestion in food emulsions

During the last decade, major scientific advances on understanding the mechanisms of lipid digestion and metabolism have been made, with a view to addressing health issues (such as obesity) associated with overconsumption of lipid-rich and sucrose-rich foods. As lipids in common foods exist in the form of emulsions, the structuring of emulsions has been one the main strategies for controlling the rate of lipid digestion and absorption, at least from a colloid science viewpoint. Modulating the kinetics of lipid digestion and absorption offers interesting possibilities for developing foods that can provide control of postprandial lipaemia and control the release of lipophilic compounds. Food emulsions can be designed to achieve considerable differences in the kinetics of lipid digestion but most research has been applied to relatively simple model systems and in in vitro digestion models. Further research to translate this knowledge into more complex food systems and to validate the results in human studies is required. One promising approach to delay/control lipid digestion is to alter the stomach emptying rate of lipids, which is largely affected by interactions of emulsion droplets with the food matrices. Food matrices with different responses to the gastric environment and with different interactions between oil droplets and the food matrix can be designed to influence lipid digestion. This review focuses on key scientific advances made during the last decade on understanding the physicochemical and structural modifications of emulsified lipids, mainly from a biophysical science perspective. The review specifically explores different approaches by which the structure and stability of emulsions may be altered to achieve specific lipid digestion kinetics.

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来源期刊
Progress in lipid research
Progress in lipid research 生物-生化与分子生物学
CiteScore
24.50
自引率
2.20%
发文量
37
审稿时长
14.6 weeks
期刊介绍: The significance of lipids as a fundamental category of biological compounds has been widely acknowledged. The utilization of our understanding in the fields of biochemistry, chemistry, and physiology of lipids has continued to grow in biotechnology, the fats and oils industry, and medicine. Moreover, new aspects such as lipid biophysics, particularly related to membranes and lipoproteins, as well as basic research and applications of liposomes, have emerged. To keep up with these advancements, there is a need for a journal that can evaluate recent progress in specific areas and provide a historical perspective on current research. Progress in Lipid Research serves this purpose.
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