Modulating fat digestion through food structure design. (October 2017)

• Record Type: Journal Article
• Authors: Guo, Qing; Ye, Aiqian; Bellissimo, Nick; Singh, Harjinder; Rousseau, Dérick
• Is Part Of: Progress in lipid research. Volume 68(2017:Oct.)
• Page Start: 109
• Page End: 118
• Publication Date: 2017-10
• Subjects: 2-MAGs 2-monoacylglycerols -- β-lg β-lactoglobulin -- BSSL bile salt stimulated lipase -- FFAs free fatty acids -- GIT gastrointestinal tract -- HMPC hydroxypropyl methylcellulose -- IKO LPCAT3 knockout -- L linoleic acid -- LCT long-chain triacylglycerol -- LPCAT3 lysophosphatidylcholine acyltransferase 3 -- M medium-chain fatty acids -- MCT medium-chain triacylglycerol -- MFGM milk fat globule membrane -- NEFAs non-esterified fatty acids -- O/W oil-in-water -- SCT short-chain triacylglycerol -- SFC solid fat content -- TAGs triacylglycerols; Food fats and oils -- Food structure -- Gastrointestinal tract -- Digestion -- Emulsion; Lipids -- Periodicals; Lipids -- Periodicals; Lipides -- Périodiques; Lipiden; 572.57
• DOI: 10.1016/j.plipres.2017.10.001
• Languages: English
• ISSNs: 0163-7827

Abstract

Abstract: Dietary fats and oils are an important component of our diet and a significant contributor to total energy and intake of lipophilic nutrients and bioactives. We discuss their fate in a wide variety of engineered, processed and naturally-occurring foods as they pass through the gastrointestinal tract and the implicit role of the food matrix within which they reside. Important factors that control fat and oil digestion include: 1) Their physical state (liquid or solid); 2) Dispersion of oil as emulsion droplets and control of the interfacial structure of emulsified oils; 3) The structure and rheology of the food matrix surrounding dispersed oil droplets; and 4) Alteration of emulsified oil droplet size and concentration. Using examples based on model foods such as emulsion gels and everyday foods such as almonds and cheese, we demonstrate that food structure design may be used as a tool to modulate fat and oil digestion potentially resulting in a number of targeted physiological outcomes.