甘油二酯的代谢机制及营养功能研究进展

Research progress on the metabolic mechanism and nutritional function of diacylglycerol

油脂是人体主要的三大营养素之一,合理膳食油脂对人体供能、提升免疫功能、维持神经和生理活性提供了保障。甘油三酯(TAG)作为食用油脂主要成分,在消化代谢后容易转化为储能脂肪,使机体负担较大。甘油二酯(DAG)是一种天然TAG替代脂,被证明具有多种营养功能。旨在为DAG作为新型健康油脂的应用提供理论基础,综述了DAG的代谢机制以及DAG主要的营养功能。DAG具有和TAG相似的理化性质,由于代谢途径与TAG的差异以及可以调控与脂肪氧化相关基因的表达,使DAG具有促进脂肪氧化、抑制体质量增加、降低内脏脂肪含量、改善血清胆固醇、调节血糖、降低血脂等多种功能。DAG的摄入可有效降低代谢综合征和心血管疾病发生的风险。

Oils and fats are one of the three main nutrients in the human body. A balanced diet of oils and fats provide energy to the body, enhance immune function, and maintain neurological and physiological activities. Triacylglycerol (TAG), the main component of edible oils and fats, is easily converted into stored fat after digestion and metabolism, which can burden the body. Diacylglycerol (DAG) is a natural substitute for TAG in edible oil and has been proven to have various nutritional functions. To provide a theoretical basis for the application of DAG as a new type of healthy fat, the metabolic mechanism and main nutritional functions of DAG were reviewed. DAG has similar physicochemical properties to TAG, but due to differences in metabolic pathways and the ability to regulate the expression of genes related to oil oxidation, DAG has multiple functions such as promoting fat oxidation, inhibiting body weight gain, reducing visceral fat content, improving serum cholesterol, regulating blood sugar, and lowering blood lipids. The intake of DAG can effectively reduce the risk of metabolic syndrome and cardiovascular disease.