| 膳食脂质消化行径及其影响机制研究进展 |
| |
| 引用本文： | 刁小琴,贾瑞鑫,王 莹,孙薇婷,刘登勇,关海宁.膳食脂质消化行径及其影响机制研究进展[J].食品安全质量检测技术,2022,13(5):1374-1381. |
| |
| 作者姓名： | 刁小琴 贾瑞鑫 王 莹 孙薇婷 刘登勇 关海宁 |
| |
| 作者单位： | 渤海大学食品科学与工程学院,渤海大学食品科学与工程学院,渤海大学食品科学与工程学院,渤海大学食品科学与工程学院,渤海大学食品科学与工程学院,渤海大学食品科学与工程学院 |
| |
| 基金项目： | 辽宁省教育厅科学技术研究项目(LJ2020006)、渤海大学博士科研启动基金项目(05013/0520bs007)、辽宁省自然科学基金面上项目(2019-MS-006)、辽宁省“揭榜挂帅”科技攻关计划项目(2021JH1/10400033) |
| |
| 摘 要： | 膳食脂质是肌体能量、必需营养物质和生物活性成分的重要来源或载体,其在体内的消化行径往往受到消化场所及存在形态差异的影响.本文通过对膳食脂质在胃肠道内不同阶段的消化行径进行综述,分析膳食脂质在各阶段消化过程中的变化,阐明了膳食脂质在机体代谢过程中与脂肪酶、胆盐的亲和机制,以及小肠内的微生物菌群与膳食脂质在消化吸收中的相互...
|
| 关 键 词： | 膳食脂质 脂肪酶 胆盐 消化行径 影响机制 |
| 收稿时间： | 2021/11/1 0:00:00 |
| 修稿时间： | 2022/3/4 0:00:00 |
Research progress on digestion of dietary lipids and their influencing mechanism |
| |
| DIAO Xiao-Qin,JIA Rui-Xin,WANG Ying,SUN Wei-Ting,LIU Deng-Yong,GUAN Hai-Ning.Research progress on digestion of dietary lipids and their influencing mechanism[J].Food Safety and Quality Detection Technology,2022,13(5):1374-1381. |
| |
| Authors: | DIAO Xiao-Qin JIA Rui-Xin WANG Ying SUN Wei-Ting LIU Deng-Yong GUAN Hai-Ning |
| |
| Affiliation: | College of Food and Technology,Bohai University,Food Safety Key Laboratory of National and Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,College of Food and Technology,Bohai University,Food Safety Key Laboratory of National and Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,College of Food and Technology,Bohai University,Food Safety Key Laboratory of National and Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,College of Food and Technology,Bohai University,Food Safety Key Laboratory of National and Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,College of Food and Technology,Bohai University,Food Safety Key Laboratory of National and Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,College of Food and Technology,Bohai University,Food Safety Key Laboratory of National and Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products |
| |
| Abstract: | Dietary lipids are important sources or carriers of body energy, essential nutrients and bioactive ingredients, and their digestion behavior in the body is often affected by the digestion site and morphology differences.This article reviewed the digestive behavior of dietary lipids in different stages of gastrointestinal tract, analyzed the physiological changes at different stages during digestion, expounded the affinity mechanism of lipase and bile salt in the metabolic process and the interaction between intestinal microbiota and dietary lipids, summarized digestive differences among different types and sources of dietary lipids. Finally, The effects of chain length and saturation degree of fatty acids, structure of triglycerides, lipid properties, the size and interfacial properties of emulsion droplet and calcium ions on digestion in dietary lipids were summarized, which provided a basis for reasonable lipid intake, prevention and treatment of related diseases caused by excessive dietary lipid intake. Meanwhile, it provided a reference for the development of functional structure lipids and the modification of food containing lipids. |
| |
| Keywords: | dietary lipids lipase bile salts digestive behavior influencing mechanism |
|
| 点击此处可从《食品安全质量检测技术》浏览原始摘要信息 |
|
点击此处可从《食品安全质量检测技术》下载全文 |
|
