Effect of calcium on fatty acid bioaccessibility during in vitro digestion of Cheddar-type cheeses prepared with different milk fat fractions

Efficient lipid digestion in formula-fed infants is required to ensure the availability of fatty acids for normal organ development. Previous studies suggest that the efficiency of lipid digestion may depend on whether lipids are emulsified with soy lecithin or fractions derived from bovine milk. This study, therefore, aimed to determine whether emulsification with bovine milk-derived emulsifiers or soy lecithin (SL) influenced lipid digestion in vitro and in vivo. Lipid digestibility was determined in vitro in oil-in-water emulsions using four different milk-derived emulsifiers or SL, and the ultrastructural appearance of the emulsions was assessed using electron microscopy. Subsequently, selected emulsions were added to a base diet and fed to preterm neonatal piglets. Initially, preterm pigs equipped with an ileostomy were fed experimental formulas for seven days and stoma output was collected quantitatively. Next, lipid absorption kinetics was studied in preterm pigs given pure emulsions. Finally, complete formulas with different emulsions were fed for four days, and the post-bolus plasma triglyceride level was determined. Milk-derived emulsifiers (containing protein and phospholipids from milk fat globule membranes and extracellular vesicles) showed increased effects on fat digestion compared to SL in an in vitro digestion model. Further, milk-derived emulsifiers significantly increased the digestion of triglyceride in the preterm piglet model compared with SL. Ultra-structural images indicated a more regular and smooth surface of fat droplets emulsified with milk-derived emulsifiers relative to SL. We conclude that, relative to SL, milk-derived emulsifiers lead to a different surface ultrastructure on the lipid droplets, and increase lipid digestion.

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Lipid Compositions of Micellar Solutions Formed during in vitro Digestion of Fats Different in Fatty Acid Composition or Fatty Acid Distribution

Eiyo To Shokuryo ◽

10.4327/jsnfs1949.32.179 ◽

1979 ◽

Vol 32 (3) ◽

pp. 179-186

Author(s):

Yoshiro YAMAMOTO ◽

Akie YONEKUBO ◽

Koji IIDA ◽

Fumiyasu TSUCHIYA ◽

Masao KAMETAKA

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Acid Composition ◽

Fatty Acid Distribution ◽

In Vitro Digestion ◽

Micellar Solutions

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Stability during in vitro digestion of lactoferrin-loaded liposomes prepared from milk fat globule membrane-derived phospholipids

Journal of Dairy Science ◽

10.3168/jds.2012-6072 ◽

2013 ◽

Vol 96 (4) ◽

pp. 2061-2070 ◽

Cited By ~ 51

Author(s):

Weilin Liu ◽

Aiqian Ye ◽

Wei Liu ◽

Chengmei Liu ◽

Harjinder Singh

Keyword(s):

Milk Fat ◽

In Vitro Digestion ◽

Milk Fat Globule Membrane ◽

Milk Fat Globule ◽

Fat Globule

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β-Lactoglobulin-linoleate complexes: In vitro digestion and the role of protein in fatty acid uptake

Journal of Dairy Science ◽

10.3168/jds.2013-6682 ◽

2013 ◽

Vol 96 (7) ◽

pp. 4258-4268 ◽

Cited By ~ 6

Author(s):

Solène Le Maux ◽

André Brodkorb ◽

Thomas Croguennec ◽

Alan A. Hennessy ◽

Saïd Bouhallab ◽

...

Keyword(s):

Fatty Acid ◽

In Vitro Digestion ◽

Fatty Acid Uptake ◽

Acid Uptake ◽

Β Lactoglobulin

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Fatty acid bioaccessibility and structural breakdown from in vitro digestion of almond particles

Food & Function ◽

10.1039/c9fo00789j ◽

2019 ◽

Vol 10 (8) ◽

pp. 5174-5187 ◽

Cited By ~ 2

Author(s):

Clay Swackhamer ◽

Zhichao Zhang ◽

Ameer Y. Taha ◽

Gail M. Bornhorst

Keyword(s):

Particle Size ◽

Fatty Acid ◽

In Vitro Digestion ◽

Size Reduction ◽

Gastric Digestion ◽

Particle Size Reduction ◽

Structural Breakdown ◽

Peristaltic Contractions

In vitro gastric digestion of almond particles using a model with simulated peristaltic contractions resulted in particle size reduction and higher fatty acid bioaccessibility than in vitro digestion using a model that lacked peristaltic contractions.

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Influence of Homogenization and Thermal Processing on the Gastrointestinal Fate of Bovine Milk Fat: In Vitro Digestion Study

Journal of Agricultural and Food Chemistry ◽

10.1021/acs.jafc.7b04721 ◽

2017 ◽

Vol 65 (50) ◽

pp. 11109-11117 ◽

Cited By ~ 17

Author(s):

Li Liang ◽

Ce Qi ◽

Xingguo Wang ◽

Qingzhe Jin ◽

David Julian McClements

Keyword(s):

Thermal Processing ◽

Milk Fat ◽

Bovine Milk ◽

In Vitro Digestion

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In Vitro and In Vivo Digestibility of Soybean, Fish, and Microalgal Oils, and Their Influences on Fatty Acid Distribution in Tissue Lipid of Mice

Molecules ◽

10.3390/molecules25225357 ◽

2020 ◽

Vol 25 (22) ◽

pp. 5357

Author(s):

Bo-Ram Na ◽

Jeung-Hee Lee

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Fatty Acid Distribution ◽

Docosapentaenoic Acid ◽

In Vitro Digestion ◽

Fish Oils ◽

Microalgal Oil ◽

Mouse Tissues

The digestion rates of microalgal (docosahexaenoic acid, DHA, 56.8%; palmitic acid, 22.4%), fish (DHA, 10.8%; eicosapentaenoic acid, EPA, 16.2%), and soybean oils (oleic, 21.7%; linoleic acid, 54.6%) were compared by coupling the in vitro multi-step and in vivo apparent digestion models using mice. The in vitro digestion rate estimated based on the released free fatty acids content was remarkably higher in soybean and fish oils than in microalgal oil in 30 min; however, microalgal and fish oils had similar digestion rates at longer digestion. The in vivo digestibility of microalgal oil (91.49%) was lower than those of soybean (96.50%) and fish oils (96.99%). Among the constituent fatty acids of the diet oils, docosapentaenoic acid (DPA) exhibited the highest digestibility, followed by EPA, DHA, palmitoleic, oleic, palmitic, and stearic acid, demonstrating increased digestibility with reduced chain length and increased unsaturation degree of fatty acid. The diet oils affected the deposition of fatty acids in mouse tissues, and DHA concentrations were high in epididymal fat, liver, and brain of mice fed microalgal oil. In the present study, microalgal oil showed lower in vitro and in vivo digestibility, despite adequate DHA incorporation into major mouse organs, such as the brain and liver.

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Effects of replacing starch with three sugars in a concentrate and forage diet on in vitro rumen fermentation, fatty acid composition and related bacteria

Animal Production Science ◽

10.1071/an18287 ◽

2020 ◽

Vol 60 (9) ◽

pp. 1173

Author(s):

X. Q. Sun ◽

Y. P. Wang ◽

R. Y. Wei ◽

B. Chen ◽

X. Zhao

Keyword(s):

Fatty Acid ◽

Milk Fat ◽

Volatile Fatty Acids ◽

Corn Starch ◽

Underlying Mechanism ◽

Rumen Fermentation ◽

Dose Effect ◽

Milk Fat Depression ◽

In Vitro Rumen Fermentation

Context Replacing starch with sugar could maintain dietary energy density with reduced risks of rumen acidosis and milk fat depression, but the underlying mechanism is not well understood, and the effects of sugar feeding might vary among sugars. Aims Objectives of the present study were to evaluate the effects of replacing corn starch in a diet containing 40:60 forage-to-concentrate ratio (control) with 3%, 6% and 9% of sucrose, fructose and lactose on in vitro rumen fermentation, fatty acid (FA) composition and populations of bacteria involved in the production of trans-11 and trans-10 FA. Methods A 3 × 3 + 1 (control) factorial experimental design was used, and the pH, concentrations of volatile fatty acids (VFA) and ammonia-N, profiles of FA and the relative abundance of four trans-11-producing bacteria and two trans-10 FA-producing bacteria were measured after a 6-h incubation. Key results Replacing dietary corn starch with sucrose, fructose and lactose neither altered the concentration of total VFA after 6-h fermentation, nor decreased the pH, except for substitution with 9% sucrose. Increased butyrate proportions and decreased branched-chain VFA proportions were the common effects in sugar treatments, but the proportions of acetate and propionate varied among sugars. Lactose inclusion in the diet led to a higher pH, greater acetate and butyrate concentrations, and lower propionate concentrations than did sucrose inclusion. Sugar substitution decreased the concentrations of C18:1 trans-4 and most C18:2 isomers, but did not influence the major isomers related to trans-11 and trans-10 biohydrogenation pathways. Abundance of the four measured trans-11 FA-producing bacteria was increased by sugars, with sucrose showing a greater influence than did fructose and lactose. As to trans-10 FA-producing bacteria, only Megasphaera elsdenii populations were decreased by 3% and 6% fructose inclusion compared with the control. Dose-effect varied among sugars and the parameters measured, with sucrose having the most obvious dose effect among the three sugars; however, fructose affected mainly fermentation parameters, while lactose affected mainly C18 FA profiles. Conclusions Replacing corn starch in a high-concentrate diet with up to 9% of sucrose, fructose and lactose differentially affected rumen fermentation and rumen FA metabolism, by influencing the abundance of rumen bacteria involved in rumen FA biohydrogenation. Implications Lactose may be more efficient in increasing milk fat than are sucrose and fructose, and dose effect should be considered in the utilisation of sucrose.

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Focusing on fatty acid profile in milk from different species after in vitro digestion

Journal of Dairy Research ◽

10.1017/s0022029918000274 ◽

2018 ◽

Vol 85 (2) ◽

pp. 257-262 ◽

Cited By ~ 5

Author(s):

Antonella Santillo ◽

Lucia Figliola ◽

Maria G Ciliberti ◽

Mariangela Caroprese ◽

Rosaria Marino ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Human Milk ◽

Fatty Acid Profile ◽

In Vitro Digestion ◽

Milk Formula ◽

Formula Milk ◽

Caprine Milk ◽

Chain Fatty Acids

We report the fatty acid profile of raw milk and of the corresponding digested milk from different sources (human milk, formula milk and donkey, bovine, ovine and caprine milk) to gain information on the nutritional quality of different milk sources in infant nutrition.Short chain fatty acids (SC-FA) were higher in bovine and caprine milk, intermediate in ovine and donkey and lower in human and formula milk. Medium chain fatty acids (MC-FA) showed the highest values for bovine and caprine milk and the lowest for donkey and formula milk, whereas long chain fatty acids (LC-FA) were the highest in donkey and formula milk and intermediate in human milk.The percentage distribution of fatty acids liberated after in vitro digestion did not reflect the patterns found in the corresponding milk sources. In particular, MC free fatty acids (MC-FFA) showed the highest and the lowest values in donkey and in formula milk, LC-FFA showed the highest value in human milk. The total FFA was highest in human milk, lowest in formula milk and intermediate in donkey, bovine, ovine, and caprine milk.

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