食物基质及脂质分子结构对体内消化吸收的影响机制

Effects of Food Matrix and Lipid Molecular Structure on Its Digestion and Absorption in Vivo

脂质在人类饮食中占有重要地位,既可促进身体健康又可能成为疾病的来源。不同类型脂质的存在提升了食品的风味、感官评价,在人们对食物的可接受性方面起积极的作用。目前对于脂质及其应用的研究中很少考虑食物基质或脂质对人类消化吸收过程产生的影响,这些影响可能超出摄入脂肪的种类或数量的重要性。本文阐明脂质经口腔、胃及小肠的消化过程,以及脂肪酸分子在小肠内的分子吸收机制,总结脂质的组成、食物结构及蛋白质和膳食纤维等组分对脂质消化吸收的影响,为研发功能结构脂或评估天然及重组脂质对人类健康的影响提供参考。

Lipids are the basic component of the human diet,and it can not only promote physical health but also become a source of disease.The presence of different types of lipids improves the flavor and sensory evaluation of foods and plays a positive role in people's acceptability of foods.The current research on lipids and their applications in foods rarely consider the effects of food matrix or lipids on human digestion and absorption,which may exceed the importance of the type or amount of ingested lipids.This paper presented a detailed description of the lipid digestion and absorption process in the mouth,stomach and intestine.And then introduced the absorption mechanism of fatty acid molecules in the intestine,and summarized the effect of lipid composition,food structure,protein and dietary fiber on lipid digestion and absorption.This review will provide a reference for the development of functional structural lipids or evaluation of natural and recombinant lipids for human health benefits.