NDLI: The impact of meal composition on the release of fatty acids from salmon during <i>in vitro</i> gastrointestinal digestion

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Origin and concept of medicine food homology and its application in modern functional foods

Monacolin K and monascin attenuated pancreas impairment and hyperglycemia induced by advanced glycation endproducts in BALB/c mice

Chemistry of spices: bornyl 4-methoxybenzoate from Ferula ovina (Boiss.) Boiss. (Apiaceae) induces hyperalgesia in mice

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Encapsulation of mixtures of tuna oil, tributyrin and resveratrol in a spray dried powder formulation

Flavonoid inhibitory pharmacodynamics on platelet function in physiological environments

Antioxidant and anticomplement functions of flavonoids extracted from Penthorum chinense Pursh

The impact of meal composition on the release of fatty acids from salmon during in vitro gastrointestinal digestion

Effects of biopolymer encapsulation on trans fatty acid digestibility in an in vitro human digestion system

Low-molecular weight fractions of Japanese soy sauce act as a RAGE antagonist via inhibition of RAGE trafficking to lipid rafts

Inhibition of dipeptidyl peptidase IV (DPP-IV) by tryptophan containing dipeptides

Increase in the free radical scavenging capability of bitter gourd by a heat-drying process

The rheology, microstructure and sensory characteristics of a gluten-free bread formulation enhanced with orange pomace

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The impact of meal composition on the release of fatty acids from salmon during in vitro gastrointestinal digestion

Content Provider	Royal Society of Chemistry (RSC)
Author	Sahlstrøm, Stefan Kirkhus, Bente Salt, Louise Jane Vegarud, Gerd Elisabeth Aarak, Kristi Ekrann Bengtsson, Gunnar Bengt Rigby, Neil Marcus Mackie, Alan Robert
Copyright Year	2013
Abstract	We hypothesize that the rate of release of lipids from salmon muscle during in vitro digestion is altered by additional meal components. In vitro digestion of salmon was performed using a mixture of porcine gastrointestinal enzymes and bile salts. Broccoli and barley were also added to the digestion simulating a meal. The extent of lipolysis was determined by measuring the release of fatty acids (FAs) during sampling at the simulated gastric phase endpoint (60 minutes) and 20, 40, 60, 80, 110 and 140 minutes simulated small intestinal phase, using solid phase extraction and GC-FID. Adding barley resulted in a lower overall release of FA from salmon, whereas broccoli caused an initial delay followed by increased release from 80–140 min when lipid digestion of salmon alone plateaued. The impact of broccoli and barley on the release of peptides and digesta viscosity were also measured. The effect of different components in the meal shown by this in vitro study suggests that it would be possible to make dietary changes affecting the lipolysis, further triggering specific responses in the gastrointestinal tract. However, these observations need to be validated in vivo, and the mechanisms need to be further examined.
Starting Page	1819
Ending Page	1826
Page Count	8
File Format	HTM / HTML PDF
ISSN	20426496
Volume Number	4
Issue Number	12
Journal	Food & Function
DOI	10.1039/c3fo60346f
Language	English
Publisher	Royal Society of Chemistry
Access Restriction	Open
Subject Keyword	Salmon Digestive enzyme Bile acid Barley Lipolysis Solid phase extraction Broccoli Lipid Viscosity Gastrointestinal tract
Content Type	Text
Resource Type	Article
Subject	Medicine Food Science

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Effect of broccoli phytochemical extract on release of fatty acids from salmon muscle and salmon oil during in vitro digestion

Fatty acid bioaccessibility and structural breakdown from in vitro digestion of almond particles

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The impact of meal composition on the release of fatty acids from salmon during in vitro gastrointestinal digestion

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