Exploring the fates and molecular changes of different diacylglycerol-rich lipids during in vitro digestion

Qingqing Xu; Weifei Wang; Dongxiao Sun-Waterhouse; Menglei Yan; Qian Zou; Xuan Liu; Dongming Lan; Yonghua Wang

doi:10.1016/j.foodchem.2023.135677

Exploring the fates and molecular changes of different diacylglycerol-rich lipids during in vitro digestion

Food Chem. 2023 Aug 1:416:135677. doi: 10.1016/j.foodchem.2023.135677. Epub 2023 Feb 23.

Authors

Qingqing Xu¹, Weifei Wang², Dongxiao Sun-Waterhouse³, Menglei Yan¹, Qian Zou¹, Xuan Liu¹, Dongming Lan⁴, Yonghua Wang⁵

Affiliations

¹ School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
² Sericultural and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China.
³ School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand.
⁴ School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China. Electronic address: dmlan@scut.edu.cn.
⁵ School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Youmei Institute of Inteligent Bio-manufacturing Co., Ltd, Foshan, Guangdong 528200, China. Electronic address: yonghw@scut.edu.cn.

PMID: 36898341
DOI: 10.1016/j.foodchem.2023.135677

Abstract

This study aimed to support the pursuit of healthy oils and investigate the relationships between lipid compositions and digestion fates of diacylglycerol (DAG)-rich lipids using an in vitro digestion model. Soybean-, olive-, rapeseed-, camellia-, and linseed-based DAG-rich lipids (termed SD, OD, RD, CD, and LD, respectively) were selected. These lipids exhibited identical lipolysis degrees (92.20-94.36 %) and digestion rates (0.0403-0.0466 s^-1). The lipid structure (DAG or triacylglycerol) was a more important factor affecting the lipolysis degree than other indices (glycerolipid composition and fatty acid composition). For RD, CD and LD with similar fatty acid compositions, the same fatty acid had different release levels, probably due to their different glycerolipid compositions (causing different distributions of the fatty acid in UU-DAG, USa-DAG and SaSa-DAG; U: unsaturated fatty acids, Sa: saturated fatty acids). This study provides insights into the digestion behaviors of different DAG-rich lipids and supports their food or pharmaceutical applications.

Keywords: Acylglycerol profile; Diacylglycerol; Fatty acid release; Glycerolipid composition; In vitro digestion.

MeSH terms

Digestion
Diglycerides*
Fatty Acids
Oils*
Triglycerides

Substances

Diglycerides
Triglycerides
Oils
Fatty Acids