Free fatty acid profiles of emulsified lipids during in vitro digestion with pancreatic lipase
► Free fatty acids released from emulsions during digestion were examined using GC. ► Protein-stabilized emulsions were prepared with milk fat, soya oil or fish oil. ► The free fatty acids released were related to the structure of triglycerides. ► Release of fatty acids was related to the length of...
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| Veröffentlicht in: | Food chemistry 2013-08, Vol.139 (1-4), p.398-404 |
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| creator | Zhu, Xianqian Ye, Aiqian Verrier, Timothee Singh, Harjinder |
| description | ► Free fatty acids released from emulsions during digestion were examined using GC. ► Protein-stabilized emulsions were prepared with milk fat, soya oil or fish oil. ► The free fatty acids released were related to the structure of triglycerides. ► Release of fatty acids was related to the length of the carbon chain of the fatty acid. ► The short chain fatty acids released quicker than long chain fatty acids.
Individual free fatty acids released from milk protein-stabilized emulsions prepared with milk fat, soya bean oil or tuna fish oil during in vitro digestion with pancreatic lipase were monitored using gas chromatography. The results showed that saturated fatty acids (C16:0 and C18:0) were released faster than unsaturated fatty acids (C18:1n9, C18:2n6 and C18:3n3) from soya bean oil emulsions; short chain fatty acids were released faster than long chain fatty acids from milk fat emulsions; long chain polyunsaturated fatty acids, such as eicosapentaenoic acid and docosahexaenoic acid, were released more slowly than other fatty acids from fish oil emulsions. The results confirm that the release behaviour of fatty acids from emulsions during digestion is related not only to the position of the fatty acids in the triglycerides in the fat/oil, but also to the length of the carbon chain of the fatty acid. The rates and the extents of the digestion of lipids consisting of short chain fatty acids are higher than those of lipids consisting of long chain fatty acids. |
| doi_str_mv | 10.1016/j.foodchem.2012.12.060 |
| format | Article |
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Individual free fatty acids released from milk protein-stabilized emulsions prepared with milk fat, soya bean oil or tuna fish oil during in vitro digestion with pancreatic lipase were monitored using gas chromatography. The results showed that saturated fatty acids (C16:0 and C18:0) were released faster than unsaturated fatty acids (C18:1n9, C18:2n6 and C18:3n3) from soya bean oil emulsions; short chain fatty acids were released faster than long chain fatty acids from milk fat emulsions; long chain polyunsaturated fatty acids, such as eicosapentaenoic acid and docosahexaenoic acid, were released more slowly than other fatty acids from fish oil emulsions. The results confirm that the release behaviour of fatty acids from emulsions during digestion is related not only to the position of the fatty acids in the triglycerides in the fat/oil, but also to the length of the carbon chain of the fatty acid. The rates and the extents of the digestion of lipids consisting of short chain fatty acids are higher than those of lipids consisting of long chain fatty acids.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2012.12.060</identifier><identifier>PMID: 23561123</identifier><identifier>CODEN: FOCHDJ</identifier><language>eng</language><publisher>Kidlington: Elsevier Ltd</publisher><subject>Biological and medical sciences ; Digestion ; Emulsions ; Fatty Acids - chemistry ; Fatty Acids - metabolism ; Fish oil ; Food industries ; Free fatty acid release ; Fruit and vegetable industries ; Fundamental and applied biological sciences. Psychology ; Humans ; In vitro lipid digestion ; Lipase - metabolism ; Lipid Metabolism ; Lipids - chemistry ; Milk and cheese industries. Ice creams ; Milk fat ; Models, Biological ; Molecular Structure ; Oil-in-water emulsions ; Pancreas - enzymology ; Pancreas - metabolism ; Soya bean oil ; Soybean Oil - chemistry ; Soybean Oil - metabolism ; Triglycerides - metabolism</subject><ispartof>Food chemistry, 2013-08, Vol.139 (1-4), p.398-404</ispartof><rights>2013 Elsevier Ltd</rights><rights>2014 INIST-CNRS</rights><rights>Copyright © 2013 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c398t-9b50a0e16578a793b9f0c10d05666f4a06a4905f44cdacc2bfbbc73f2a24bdeb3</citedby><cites>FETCH-LOGICAL-c398t-9b50a0e16578a793b9f0c10d05666f4a06a4905f44cdacc2bfbbc73f2a24bdeb3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.foodchem.2012.12.060$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=27232259$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/23561123$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Zhu, Xianqian</creatorcontrib><creatorcontrib>Ye, Aiqian</creatorcontrib><creatorcontrib>Verrier, Timothee</creatorcontrib><creatorcontrib>Singh, Harjinder</creatorcontrib><title>Free fatty acid profiles of emulsified lipids during in vitro digestion with pancreatic lipase</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>► Free fatty acids released from emulsions during digestion were examined using GC. ► Protein-stabilized emulsions were prepared with milk fat, soya oil or fish oil. ► The free fatty acids released were related to the structure of triglycerides. ► Release of fatty acids was related to the length of the carbon chain of the fatty acid. ► The short chain fatty acids released quicker than long chain fatty acids.
Individual free fatty acids released from milk protein-stabilized emulsions prepared with milk fat, soya bean oil or tuna fish oil during in vitro digestion with pancreatic lipase were monitored using gas chromatography. The results showed that saturated fatty acids (C16:0 and C18:0) were released faster than unsaturated fatty acids (C18:1n9, C18:2n6 and C18:3n3) from soya bean oil emulsions; short chain fatty acids were released faster than long chain fatty acids from milk fat emulsions; long chain polyunsaturated fatty acids, such as eicosapentaenoic acid and docosahexaenoic acid, were released more slowly than other fatty acids from fish oil emulsions. The results confirm that the release behaviour of fatty acids from emulsions during digestion is related not only to the position of the fatty acids in the triglycerides in the fat/oil, but also to the length of the carbon chain of the fatty acid. The rates and the extents of the digestion of lipids consisting of short chain fatty acids are higher than those of lipids consisting of long chain fatty acids.</description><subject>Biological and medical sciences</subject><subject>Digestion</subject><subject>Emulsions</subject><subject>Fatty Acids - chemistry</subject><subject>Fatty Acids - metabolism</subject><subject>Fish oil</subject><subject>Food industries</subject><subject>Free fatty acid release</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Humans</subject><subject>In vitro lipid digestion</subject><subject>Lipase - metabolism</subject><subject>Lipid Metabolism</subject><subject>Lipids - chemistry</subject><subject>Milk and cheese industries. Ice creams</subject><subject>Milk fat</subject><subject>Models, Biological</subject><subject>Molecular Structure</subject><subject>Oil-in-water emulsions</subject><subject>Pancreas - enzymology</subject><subject>Pancreas - metabolism</subject><subject>Soya bean oil</subject><subject>Soybean Oil - chemistry</subject><subject>Soybean Oil - metabolism</subject><subject>Triglycerides - metabolism</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2013</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkMFu1DAQhi1ERZfCK1S-IHHJMrYTJ7mBKlqQKnEpVyzHHrezSuLFTor69vVqt3BEGmku3z_z62PsUsBWgNCfdtsQo3cPOG0lCLktAxpesY3oWlW10MrXbAMKuqoTtT5nb3PeAUBhuzfsXKpGCyHVhv26Tog82GV54taR5_sUA42YeQwcp3XMFAg9H2lPPnO_JprvOc38kZYUuad7zAvFmf-h5YHv7ewS2oXcIWAzvmNnwY4Z35_2Bft5_fXu6lt1--Pm-9WX28qpvluqfmjAAgrdtJ1tezX0AZwAD43WOtQWtK17aEJdO2-dk0MYBteqIK2sB4-DumAfj3dL_d9rqWQmyg7H0c4Y12yEknXfdD3oguoj6lLMOWEw-0STTU9GgDm4NTvz4tYc3JoyxW0JXp5-rMOE_m_sRWYBPpwAm50dQyo2KP_jWqmkbPrCfT5yWIw8EiaTHeHs0FNCtxgf6X9dngHCrpxK</recordid><startdate>20130815</startdate><enddate>20130815</enddate><creator>Zhu, Xianqian</creator><creator>Ye, Aiqian</creator><creator>Verrier, Timothee</creator><creator>Singh, Harjinder</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20130815</creationdate><title>Free fatty acid profiles of emulsified lipids during in vitro digestion with pancreatic lipase</title><author>Zhu, Xianqian ; Ye, Aiqian ; Verrier, Timothee ; Singh, Harjinder</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c398t-9b50a0e16578a793b9f0c10d05666f4a06a4905f44cdacc2bfbbc73f2a24bdeb3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2013</creationdate><topic>Biological and medical sciences</topic><topic>Digestion</topic><topic>Emulsions</topic><topic>Fatty Acids - chemistry</topic><topic>Fatty Acids - metabolism</topic><topic>Fish oil</topic><topic>Food industries</topic><topic>Free fatty acid release</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Humans</topic><topic>In vitro lipid digestion</topic><topic>Lipase - metabolism</topic><topic>Lipid Metabolism</topic><topic>Lipids - chemistry</topic><topic>Milk and cheese industries. Ice creams</topic><topic>Milk fat</topic><topic>Models, Biological</topic><topic>Molecular Structure</topic><topic>Oil-in-water emulsions</topic><topic>Pancreas - enzymology</topic><topic>Pancreas - metabolism</topic><topic>Soya bean oil</topic><topic>Soybean Oil - chemistry</topic><topic>Soybean Oil - metabolism</topic><topic>Triglycerides - metabolism</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Zhu, Xianqian</creatorcontrib><creatorcontrib>Ye, Aiqian</creatorcontrib><creatorcontrib>Verrier, Timothee</creatorcontrib><creatorcontrib>Singh, Harjinder</creatorcontrib><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Zhu, Xianqian</au><au>Ye, Aiqian</au><au>Verrier, Timothee</au><au>Singh, Harjinder</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Free fatty acid profiles of emulsified lipids during in vitro digestion with pancreatic lipase</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2013-08-15</date><risdate>2013</risdate><volume>139</volume><issue>1-4</issue><spage>398</spage><epage>404</epage><pages>398-404</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><coden>FOCHDJ</coden><abstract>► Free fatty acids released from emulsions during digestion were examined using GC. ► Protein-stabilized emulsions were prepared with milk fat, soya oil or fish oil. ► The free fatty acids released were related to the structure of triglycerides. ► Release of fatty acids was related to the length of the carbon chain of the fatty acid. ► The short chain fatty acids released quicker than long chain fatty acids.
Individual free fatty acids released from milk protein-stabilized emulsions prepared with milk fat, soya bean oil or tuna fish oil during in vitro digestion with pancreatic lipase were monitored using gas chromatography. The results showed that saturated fatty acids (C16:0 and C18:0) were released faster than unsaturated fatty acids (C18:1n9, C18:2n6 and C18:3n3) from soya bean oil emulsions; short chain fatty acids were released faster than long chain fatty acids from milk fat emulsions; long chain polyunsaturated fatty acids, such as eicosapentaenoic acid and docosahexaenoic acid, were released more slowly than other fatty acids from fish oil emulsions. The results confirm that the release behaviour of fatty acids from emulsions during digestion is related not only to the position of the fatty acids in the triglycerides in the fat/oil, but also to the length of the carbon chain of the fatty acid. The rates and the extents of the digestion of lipids consisting of short chain fatty acids are higher than those of lipids consisting of long chain fatty acids.</abstract><cop>Kidlington</cop><pub>Elsevier Ltd</pub><pmid>23561123</pmid><doi>10.1016/j.foodchem.2012.12.060</doi><tpages>7</tpages></addata></record> |
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| subjects | Biological and medical sciences Digestion Emulsions Fatty Acids - chemistry Fatty Acids - metabolism Fish oil Food industries Free fatty acid release Fruit and vegetable industries Fundamental and applied biological sciences. Psychology Humans In vitro lipid digestion Lipase - metabolism Lipid Metabolism Lipids - chemistry Milk and cheese industries. Ice creams Milk fat Models, Biological Molecular Structure Oil-in-water emulsions Pancreas - enzymology Pancreas - metabolism Soya bean oil Soybean Oil - chemistry Soybean Oil - metabolism Triglycerides - metabolism |
| title | Free fatty acid profiles of emulsified lipids during in vitro digestion with pancreatic lipase |
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