Comparison of fish and oil supplements for a better understanding of the role of fat level and other food constituents in determining bioaccessibility

• Published in: Food science & nutrition 2019-04, Vol.7 (4), p.1179-1189
• Main Authors: Gomes, Romina, Martins, Sara, Afonso, Cláudia, Bandarra, Narcisa M., Cardoso, Carlos
• Format: Article
• Language: English
• Subjects: Bioavailability; Dietary supplements; Digestion; Digestive system; fat content; Fatty acids; fish; Fish oils; Food; Lipids; Lipolysis; Liver; Oil; oil supplements; Oleic acid; Original Research; Proteins; Simulation; Studies
• ISSN: 2048-7177; 2048-7177
• DOI: 10.1002/fsn3.894

In order to investigate the effects of fat level and protein and other components on lipid bioaccessibility, the bioaccessibility of total lipids and particular fatty acids (FAs) of fish samples with different fat levels (5.4% w/w, 10.2% w/w, and 16.6% w/w) and cod liver oil supplement in different quantities (82, 154, 313, 604, and 1,027 mg) was determined by an in vitro digestion model. Digestion of the fish and oil (up to 154 mg) samples as measured by TAG disappearance was complete. Lipolysis was impaired by high amounts of oil (313 mg and higher). Bioaccessible FA profiles had similarities with the initial (before digestion) FA profiles. However, total MUFA and oleic acid contents were higher in the bioaccessible fraction. The bioaccessibility of EPA and DHA was generally lower than that of oleic acid and total MUFA. Fat level did not affect FAs’ bioaccessibility. On the other hand, protein and other components may have interfered in lipid bioaccessibility and it was found that the reduction of bioaccessibility was stronger when the ratio of the lipid fraction to the nonlipid fraction (mainly protein) was smaller. Lipolysis was impaired by high amounts of oil (313 mg and higher). The bioaccessibility of EPA and DHA was generally lower than that of oleic acid. Fat level did not affect FAs’ bioaccessibility.