NDLI: Investigations of <i>in vitro</i> bioaccessibility from interesterified stearic and oleic acid-rich blends

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Investigations of in vitro bioaccessibility from interesterified stearic and oleic acid-rich blends

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Food & Function Vol - 7 Issue - 3

Food & Function Vol - 7 Issue - 2

Food & Function Vol -6

Food & Function Vol -5

Food & Function Vol -4

Food & Function Vol -3

Food & Function Vol -2

Food & Function Vol -1

Investigations of in vitro bioaccessibility from interesterified stearic and oleic acid-rich blends

Content Provider	Royal Society of Chemistry (RSC)
Author	Lan, Y. Robinson, L. E. Thilakarathna, S. H. Rogers, M. Wright, A. J. Huynh, S. Marangoni, A. G.
Copyright Year	2016
Abstract	Interesterification was previously found to impact stearic acid absorption in a randomized cross-over study, when human volunteers consumed a 70 : 30 wt% high-oleic sunflower and canola stearin blend (NIE) compared to the same blend which had undergone either chemical (CIE) or enzymatic (EIE) interesterification. In this research, in vitro lipid digestion, bioaccessibility, and changes in undigested lipid composition and melting behavior of these same test fats were investigated using the dynamic, multi-compartmental TIM-1 digestion model and compared with the previous human study. Overall, TIM-1 bioaccessibility was higher with interesterification (p < 0.05). Oleic acid bioaccessibility was higher than stearic acid bioaccessibility for NIE, and vice versa for the interesterified blends (p < 0.05). Stearic acid was more concentrated in the undigested triacylglycerols (TAG) from NIE, corresponding to a relatively higher melting temperature of the undigested lipids. The results confirm the impact of TAG composition, fatty acid position and/or physical properties on lipid digestion. TIM-1 bioaccessibility was linearly correlated (R2 = 0.8640) with postprandial serum TAG concentration in the human study. Therefore, the in vitro digestion model offered predictive insights related to the impacts of lipid interesterificaton on absorption.
Starting Page	1932
Ending Page	1940
Page Count	9
File Format	HTM / HTML PDF
ISSN	20426496
Volume Number	7
Issue Number	4
Journal	Food & Function
DOI	10.1039/c5fo01272d
Language	English
Publisher	Royal Society of Chemistry
Access Restriction	Open
Subject Keyword	NIE Acid Sunflower oil Canola Stearin Interesterified fat Lipid Fatty acid Postprandial
Content Type	Text
Resource Type	Article
Subject	Medicine Food Science

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Modeling of solid fat content of chemically interesterified fully hydrogenated soybean oil and canola oil blends as a function of temperature and saturated fatty acids

Effect of High-Intensity Ultrasound on the Crystallization Behavior of High-Stearic High-Oleic Sunflower Oil Soft Stearin

Modification of Fatty Acids in Milk by Feeding Calcium-Protected High Oleic Sunflower Oil

Potential Source of Reduced Palmitic and Stearic Fatty Acids in Sunflower Oil From a Population of

Fatty acid changes in high oleic acid sunflower oil during successive deep-fat frying of frozen foods. Food Sci (2001)

Characteristics of Simple and Chemically Interesterified Blends Containing Palm Stearin, Sunflower Oil and Palm Kernel Olein and Potential Application of the Blends in Fats Spread Formulations

Effect of dietary fat source on fatty acid profile and lipid oxidation of eggs

Dietary unsaturated fatty acids in type 2 diabetes: higher levels of postprandial lipoprotein on a linoleic acid-rich sunflower oil diet compared with an oleic acid-rich olive oil diet.

Interesterified Palm Olein (IEPalm) and Interesterified Stearic Acid-Rich Fat Blend (IEStear) Have No Adverse Effects on Insulin Resistance: A Randomized Control Trial

Investigations of in vitro bioaccessibility from interesterified stearic and oleic acid-rich blends

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