Assessment of Fatty Acid-Specific Lipolysis by In Vitro Digestion and GC-FID

The nutritional relevance of food compositional data could be improved by taking the bioaccessibility of these constituents into account. A lack of routine methods to assess the bioaccessibility of fatty acids (FAs) in food is one of the limiting factors of doing so. An analytical protocol is propos...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Judit Tormási, László Abrankó
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	bioaccessible fatty acid content Infogest digestion Bligh and Dyer method FAME GC-FID Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/d662416229884d1c9c7527643d300dae
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:d662416229884d1c9c7527643d300dae
record_format	dspace
spelling	oai:doaj.org-article:d662416229884d1c9c7527643d300dae2021-11-25T18:34:58ZAssessment of Fatty Acid-Specific Lipolysis by In Vitro Digestion and GC-FID10.3390/nu131138892072-6643https://doaj.org/article/d662416229884d1c9c7527643d300dae2021-10-01T00:00:00Zhttps://www.mdpi.com/2072-6643/13/11/3889https://doaj.org/toc/2072-6643The nutritional relevance of food compositional data could be improved by taking the bioaccessibility of these constituents into account. A lack of routine methods to assess the bioaccessibility of fatty acids (FAs) in food is one of the limiting factors of doing so. An analytical protocol is proposed for routine assessment of the extent of lipolysis via in vitro digestion simulation methods in food products. The established method provides specific information on each FA individually. Steps of the protocol including the Bligh and Dyer chloroform/methanol/water extraction of esterified and free FAs from in vitro digesta, methyl ester derivatization, and GC-FID analysis were specifically tailored to help routine work and were harmonized with the Infogest in vitro digestion simulation protocol (both v1.0 and v2.0). The method was applied to assess the degree of FA-specific lipolysis in a baked fish (carp) meal and the results showed that the FA composition of the original food significantly differed from that of the distribution of FFAs in the digesta. The use of gastric lipase (in Infogest v2.0 protocol) increased total FA release by 9.5% and its specific impact on palmitic acid was the most prominent.Judit TormásiLászló AbrankóMDPI AGarticlebioaccessible fatty acid contentInfogest digestionBligh and Dyer methodFAMEGC-FIDNutrition. Foods and food supplyTX341-641ENNutrients, Vol 13, Iss 3889, p 3889 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	bioaccessible fatty acid content Infogest digestion Bligh and Dyer method FAME GC-FID Nutrition. Foods and food supply TX341-641
spellingShingle	bioaccessible fatty acid content Infogest digestion Bligh and Dyer method FAME GC-FID Nutrition. Foods and food supply TX341-641 Judit Tormási László Abrankó Assessment of Fatty Acid-Specific Lipolysis by In Vitro Digestion and GC-FID
description	The nutritional relevance of food compositional data could be improved by taking the bioaccessibility of these constituents into account. A lack of routine methods to assess the bioaccessibility of fatty acids (FAs) in food is one of the limiting factors of doing so. An analytical protocol is proposed for routine assessment of the extent of lipolysis via in vitro digestion simulation methods in food products. The established method provides specific information on each FA individually. Steps of the protocol including the Bligh and Dyer chloroform/methanol/water extraction of esterified and free FAs from in vitro digesta, methyl ester derivatization, and GC-FID analysis were specifically tailored to help routine work and were harmonized with the Infogest in vitro digestion simulation protocol (both v1.0 and v2.0). The method was applied to assess the degree of FA-specific lipolysis in a baked fish (carp) meal and the results showed that the FA composition of the original food significantly differed from that of the distribution of FFAs in the digesta. The use of gastric lipase (in Infogest v2.0 protocol) increased total FA release by 9.5% and its specific impact on palmitic acid was the most prominent.
format	article
author	Judit Tormási László Abrankó
author_facet	Judit Tormási László Abrankó
author_sort	Judit Tormási
title	Assessment of Fatty Acid-Specific Lipolysis by In Vitro Digestion and GC-FID
title_short	Assessment of Fatty Acid-Specific Lipolysis by In Vitro Digestion and GC-FID
title_full	Assessment of Fatty Acid-Specific Lipolysis by In Vitro Digestion and GC-FID
title_fullStr	Assessment of Fatty Acid-Specific Lipolysis by In Vitro Digestion and GC-FID
title_full_unstemmed	Assessment of Fatty Acid-Specific Lipolysis by In Vitro Digestion and GC-FID
title_sort	assessment of fatty acid-specific lipolysis by in vitro digestion and gc-fid
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/d662416229884d1c9c7527643d300dae
work_keys_str_mv	AT judittormasi assessmentoffattyacidspecificlipolysisbyinvitrodigestionandgcfid AT laszloabranko assessmentoffattyacidspecificlipolysisbyinvitrodigestionandgcfid
_version_	1718410981114118144

Assessment of Fatty Acid-Specific Lipolysis by In Vitro Digestion and GC-FID

Ejemplares similares