In vitro model relating lipid digestibility and quality
نویسنده
چکیده
A model system was established to evaluate the ability of a pancreatic lipase enzyme to hydrolyse fats and oils, simulating lipid digestion in vitro. Lipid hydrolysis was monitored by quantification of the level of free fatty acids, mono-, diand triglycerides. In the model system the pancreatic lipase was able to hydrolyse a non-oxidized fat quite rapidly. The activity of the lipase enzyme was severely inhibited by an oxidized oil, indicating that the oxidative status of the fat strongly influences lipid digestibility. In a second stage of the research the relationship between lipid quality and the digestibility was studied in more detail. Stabilization of the fat with antioxidants slowed down the oxidation process and maintained a high lipase activity. These tests directly confirm the beneficial effect of antioxidants to maintain the nutritional profile of the fat. This in vitro model system is a valuable tool to evaluate the digestibility of oils and fats as it may contribute additional information on the nutritional value of lipids used in the poultry industry.
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