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Tytuł:
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Triacylglycerol Composition of Butterfat Fractions Determines Its Gastrointestinal Fate and Postprandial Effects: Lipidomic Analysis of Tri-, Di-, and Mono-acylglycerols and Free Fatty Acids.
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Autorzy:
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Ren Q; School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, Heilongjiang 150001, China.
Ma Y; Mengniu Hi-tech Dairy (Beijing) Co., Ltd., Beijing 101107, China.
Wang R; School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, Heilongjiang 150001, China.
Ma Y; School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, Heilongjiang 150001, China.
Niu T; Mengniu Hi-tech Dairy (Beijing) Co., Ltd., Beijing 101107, China.
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Źródło:
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Journal of agricultural and food chemistry [J Agric Food Chem] 2021 Sep 22; Vol. 69 (37), pp. 11033-11042. Date of Electronic Publication: 2021 Sep 01.
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Typ publikacji:
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Journal Article
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Język:
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English
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Imprint Name(s):
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Original Publication: Washington, American Chemical Society.
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MeSH Terms:
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Fatty Acids, Nonesterified*
Glycerides*
Animals ; Fatty Acids ; Lipidomics ; Lipids ; Rats ; Triglycerides
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Contributed Indexing:
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Keywords: HPLC−Q-TOF-MS; in vivo digestion; lipidomic analysis; milk fat; postprandial lipemia; triacylglycerol
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Substance Nomenclature:
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0 (Fatty Acids)
0 (Fatty Acids, Nonesterified)
0 (Glycerides)
0 (Lipids)
0 (Triglycerides)
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Entry Date(s):
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Date Created: 20210901 Date Completed: 20210923 Latest Revision: 20210923
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Update Code:
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20240105
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DOI:
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10.1021/acs.jafc.1c03291
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PMID:
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34469147
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The lipolytic behaviors and postprandial effects of butterfat and its fractions (30L and 30S) procured by dry fractionation at 30 °C were investigated using in vivo digestion. A total of 142 triacylglycerols (TAGs), 64 diacylglycerols (DAGs), 14 monoacylglycerols (MAGs), and 7 free fatty acids (FFAs) in the butterfat fractions and their hydrolysates were identified by combining high-performance liquid chromatography coupled with electrospray ionization-tandem quadrupole time-of-flight mass spectrometry with solid-phase extraction. The first-step hydrolysis from TAGs to sn-1,2 DAGs occurred slower in the high-melting-temperature solid fat (30S) fraction, which is rich in long-chain FAs compared to that of the low-melting-temperature liquid oil (30L) fraction, which is rich in short-chain unsaturated FAs (the hydrolysis rates were 39.22% vs 60.11%, respectively, in the 30 min gastric phase), and these differences were also reflected in the delayed and relatively flat postprandial lipemia levels in rats force-fed with 30S fraction. This study revealed the importance of TAG composition and lipid physical state in regulating digestion and absorption, which is related to nutrition science and the dairy or pharmaceutical industry.
