In Vitro Study for Lipolysis of Soybean Oil, Pomegranate Oil, and Their Blended and Interesterified Oils under a pH-Stat Model and a Simulated Model of Small Intestinal Digestion.

Chenming Ji,Soon Hong,Ki-Teak Lee,Jung-Ah Shin

doi:10.3390/nu11030678

Chenming Ji, Soon Hong + Show 2 more

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https://doi.org/10.3390/nu11030678

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Abstract

In this study, two in vitro digestion models were employed to compare the rate of lipolysis in soybean oil (SBO), pomegranate oil (PGO), a physical blend (PHY, 1:1 molar ratio of SBO:PGO, w/w), and their enzymatically interesterified oil (IO). In the pH-stat digestion model (emulsified oils with bile salts), PGO emulsion containing 74.7% conjugated form of linolenic acid (CLn) showed a significantly lower release rate of free fatty acid (FFA) than the other oil emulsions (p < 0.05). In FFA release rates and oil droplet sizes between PHY and IO emulsions, no significant differences were observed (p > 0.05). In a simulated model of small intestinal digestion, the lipolysis rates of SBO, PGO, PHY, and IO after digestion for 30 min in digestion fluids were 80.4%, 66.5%, 74.8%, and 77.0%, respectively. The rate of lipolysis in PGO was significantly lower than that in SBO (p < 0.05), and the lowest lipolysis rate was observed in the conjugated form of trilinolenoyl glycerol (CLn-CLn-CLn).

Highlights

Pomegranate oil (PGO) is primarily composed of triacylglycerol (TAG) molecules with punicic acid (9Z,11E,13Z-octadeca-9,11,13-trienoic acid) in which double bonds are in a conjugated form [1].The non-conjugated form, α-linolenic acid (9Z,12Z,15Z-octadeca-9,12,15-trienoic acid), is usually found in most vegetable oils [2,3]
The analyzed fatty acid composition of physical oil blend (PHY) was close to the theoretical value of the blend mixture (SBO and pomegranate oil (PGO) at a molar ratio of 1:1, w/w)
The results obtained from the pH-stat digestion model showed that the free fatty acid (FFA) release rate in the emulsified PGO that contains a high amount of conjugated linolenic acid (CLn) was significantly lower than the rates observed in soybean oil (SBO), PHY, and interesterified oil (IO) emulsions in these study conditions (p < 0.05)

Summary

Introduction

Pomegranate oil (PGO) is primarily composed of triacylglycerol (TAG) molecules with punicic acid (9Z,11E,13Z-octadeca-9,11,13-trienoic acid) in which double bonds are in a conjugated form [1]. The non-conjugated form, α-linolenic acid (9Z,12Z,15Z-octadeca-9,12,15-trienoic acid), is usually found in most vegetable oils [2,3]. Several studies have proposed that PGO containing high content of conjugated linolenic acid (CLn), such as punicic acid, may offer beneficial effects relating to inflammation and colon cancer [4,5]. The chemical nature of TAG in fats and oils can affect lipid bioavailability and digestibility. It is known that both a shorter length and fewer double bonds in fatty acids promote the hydrolysis rate by pancreatic lipase [6,7]. Arishima et al [8]

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