期刊
JOURNAL OF FUNCTIONAL FOODS
卷 37, 期 -, 页码 263-271出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.jff.2017.07.046
关键词
Almonds; Bioaccessibility; Ileostomy; In vitro digestion; Particle size
资金
- Biotechnology and Biological Sciences Research Council (BBSRC) [BB/H004866/1, BB/H004874/1, BB/H531994/1]
- University of Messina
- BBSRC-CASE award
- Premier Foods
- BBSRC [BB/H531994/1, BBS/E/F/00044476, BB/L025272/1, BB/H004874/1, BB/H004866/1] Funding Source: UKRI
- Biotechnology and Biological Sciences Research Council [BB/H004874/1, BBS/E/F/00044476] Funding Source: researchfish
This study compares in vitro and in vivo models of lipid digestion from almond particles within a complex food matrix (muffins) investigating whether the cell-wall barrier regulates the bioaccessibility of nutrients within this matrix. Muffins containing small (AF) or large (AP) particles of almond were digested in triplicate using an in vitro dynamic gastric model (DGM, 1 h) followed by a static duodenal digestion (8 h). AF muffins had 97.1 1.7% of their lipid digested, whereas AP muffins had 57.6 1.1% digested. In vivo digestion of these muffins by an ileostomy volunteer (0-10 h) gave similar results with 96.5% and 56.5% lipid digested, respectively. The AF muffins produced a higher postprandial triacylglycerol iAUC response (by 61%) than the AP muffins. Microstructural analysis showed that some lipid remained encapsulated within the plant tissue throughout digestion. The cell-wall barrier mechanism is the main factor in regulating lipid bioaccessibility from almond particles. (C) 2017 The Authors. Published by Elsevier Ltd.
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