Effect of Acylglycerol Composition and Fatty Acyl Chain Length on Lipid Digestion in pH-Stat Digestion Model and Simulated In Vitro Digestion Model

In this study, a pH‐stat digestion model and a simulated in vitro digestion model were employed to evaluate the digestion degree of lipids depending on different acylglycerols and acyl chain length (that is, diacylglycerol [DAG] compared with soybean oil representing long‐chain triacylglycerol compa...

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Bibliographic Details
Published in:Journal of food science 2016-02, Vol.81 (2), p.C317-C323
Main Authors: Qi, Jin F., Jia, Cai H., Shin, Jung A., Woo, Jeong M., Wang, Xiang Y., Park, Jong T., Hong, Soon T., Lee, K-T.
Format: Article
Language:English
Subjects:
Chains
Composition effects
Computer simulation
diacylglycerol
Digestion
Diglycerides - metabolism
Fatty Acids - metabolism
Food science
Glycerides - metabolism
Humans
Hydrogen-Ion Concentration
In Vitro Techniques
In vitro testing
Lipid Metabolism
Lipids
long-chain triacylglycerol
medium-chain triacylglycerol
Models, Biological
pH-stat digestion model
simulated in vitro digestion model
Soya bean oil
Soybean Oil - metabolism
Soybeans
Triacylglycerols
Triglycerides - metabolism
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Summary:In this study, a pH‐stat digestion model and a simulated in vitro digestion model were employed to evaluate the digestion degree of lipids depending on different acylglycerols and acyl chain length (that is, diacylglycerol [DAG] compared with soybean oil representing long‐chain triacylglycerol compared with medium‐chain triacylglycerol [MCT]). In the pH‐stat digestion model, differences were observed among the digestion degrees of 3 oils using digestion rate (k), digestion half‐time (t1/2), and digestion extent (Φmax). The results showed the digestion rate order was MCT > soybean oil > DAG. Accordingly, the order of digestion half‐times was MCT < soybean oil < DAG. In simulated in vitro digestion model, digestion rates (k′) and digestion half‐times (t′1/2) were also obtained and the results showed a digestion rate order of MCT (k′ = 0.068 min−1) > soybean oil (k′ = 0.037 min−1) > DAG (k′ = 0.024 min−1). Consequently, the order of digestion half‐times was MCT (t′1/2 = 10.20 min) < soybean oil (t′1/2 = 18.74 min) < DAG (t′1/2 = 29.08 min). The parameters obtained using the 2 models showed MCT was digested faster than soybean oil, and that soybean oil was digested faster than DAG.
ISSN:0022-1147
1750-3841
DOI:10.1111/1750-3841.13196