ArticleJournal of food science2018
In Vitro Digestion of Lipids in Real Foods: Influence of Lipid Organization Within the Food Matrix and Interactions with Nonlipid Components.
Article in Journal of food science, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
15 citing papers in PubMed, 69 citations in OpenAlex.
- Article
- Faecal lipid profile as a new marker of fat maldigestion, malabsorption and microbiota.Pediatric research · 2024Observational
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- Optimized spray-dried conditions' impact on fatty acid profiles and estimation of in vitro digestion of spray-dried chia/fish oil microcapsules.Scientific reports · 2024Article
- Prediction of apparent total tract digestion of crude protein in adult dogs.Journal of animal science and technology · 2024Article
- Germination and Simulated Gastrointestinal Digestion of Chickpea (Antioxidants (Basel, Switzerland) · 2023Article
- Bioactive profiles of edible vegetable oils determined using 10D hyphenated comprehensive high-performance thin-layer chromatography (HPTLC×HPTLC) with on-surface metabolism (nanoGIT) and planar bioassays.Frontiers in nutrition · 2023Article
- Assessing the nutritional quality of lipid components in commercial meal replacement shakes using anCurrent research in food science · 2023Article
- Exploring the Impact of Solid-State Fermentation on Macronutrient Profile and Digestibility in Chia (Foods (Basel, Switzerland) · 2022Article
- Bioaccessibility and Oxidative Stability of Omega-3 Fatty Acids in Supplements, Sardines and Enriched Eggs Studied Using a Static In Vitro Gastrointestinal Model.Molecules (Basel, Switzerland) · 2022Article
- Dietary Aspects to Incorporate in the Creation of a Mobile Image-Based Dietary Assessment Tool to Manage and Improve Diabetes.Nutrients · 2021Review
- 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 (Basel, Switzerland) · 2020Article
- Impact of Processing and Intestinal Conditions on in Vitro Digestion of Chia (Foods (Basel, Switzerland) · 2020Article
- Effect of Bread Structure and In Vitro Oral Processing Methods in Bolus Disintegration and Glycemic Index.Nutrients · 2019Article
- A first approach for an evidence-based in vitro digestion method to adjust pancreatic enzyme replacement therapy in cystic fibrosis.PloS one · 2019Article
Corrections and comments
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Authors and funding
4 authors at 2 institutions in 1 country.
Funding
Abstract
In vitro digestion research has scarcely addressed the assessment of the complexity of digestion in real food. The aim of the present study was to evaluate the influence of intestinal conditions, nonlipid components, and lipid organization within the food matrix on lipolysis extent. A selection of 52 foods was studied under different simulated intestinal conditions, including those related to patients with cystic fibrosis (pH6, bile salts 1 mM due to decreased pancreatic and biliary secretions) and to healthy subjects (pH7, bile salts 10 mM). Linear mixed regression models were applied to explain associations of food properties with lipolysis. Normal intestinal conditions allowed for optimal lipolysis in most of the foods in contrast to the altered intestinal scenario (30 compared with 1 food reaching > 90% lipolysis). Lipid-protein and lipid-starch interactions were evidenced to significantly affect lipolysis (P < 0.001) in all the digestion conditions, decreasing in those foods with low fat and high protein or high starch content. In addition, under decreased intestinal pH and bile concentration, lipolysis was lower in foods with complex solid structures and continuous lipid phase than in the oil-in-water continuous aqueous phase (global P < 0.01). However, in the normal conditions lipid organization within the food matrix did not show a significant effect on lipolysis (global P = 0.08). In conclusion, food properties play a crucial role in lipolysis, which should be considered when establishing dietary recommendations. PRACTICAL APPLICATION: Food composition, lipid organization within the food matrix, and gastrointestinal conditions are key factors affecting lipolysis. Knowledge on that can be used to modulate lipolysis performance after food ingestion. Different applications are foreseen, as food design and nutritional recommendations for the general populations and specific target groups. The most immediate application is related to the scope of the research project that frames this work (www.mycyfapp.eu). These results have contributed to the development of a mobile app for cystic fibrosis patients, which includes an algorithm for enzyme dose prediction based on food properties. The app is currently being tested in a clinical trial setting.
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Registered trials
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