乳甘油三酯的组成结构及其消化吸收和代谢特性

Composition of milk triacylglycerols and their characteristics of digestibility,absorption and metabolism

甘油三酯(triacylglycerols,TAGs)是膳食中最重要的脂质成分,不仅为人体提供能量同时也是多种必需脂肪酸的重要来源。甘油三酯的消化、吸收和代谢受到多种因素的影响。大量研究结果证实除脂肪酸的组成以外,甘油三酯的组成和结构对脂肪酸的吸收和代谢也有显著的影响。乳甘油三酯与其他膳食脂肪相比具有特殊的组成和结构,这些特异性使得乳甘油三酯具有许多特殊的生理和营养学功能。本文详细阐述了人乳、牛乳和山羊乳甘油三酯的结构特征,甘油三酯消化、吸收和脂肪酸代谢过程,以及甘油三酯分子内结构对其代谢的作用的影响,以期为甘油三酯代谢、营养及功能特性研究提供参考。

Dietary triacylglycerols(TAGs) are the major lipid components in the human diet and they are carriers of energy as well as essential fatty acids. Many factors affect the digestion, absorption and metabolism of TAGs. A large number of studies have confirmed that in addition to the composition of fatty acids, the composition and structure of triglycerides also have a significant effect on the absorption and metabolism of fatty acids. Milk TAGs have a special composition and structure compared to other dietary TAGs, which make milk TAGs have many special physiological and nutritional functions. This paper reviewed the structural characteristics of human milk, milk and goat milk triglyceride, triglyceride digestion, absorption and fatty acid metabolism, and the effect of intramolecular structure of triglyceride on its metabolism, in order to provide reference for the study of triglyceride metabolism,nutrition and functional properties.