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Poster De Conférence Année : 2013

In vitro duodenal digestion of raw and roasted almond lipids

Digestion duodénale in vitro de lipides d'amandes crues et grillées

Résumé

In order to design healthy food products it is essential to understand how and to what extent nutrients are released during the digestion process. Foods high in fat are considered to be detrimental to health, however studies have shown that the consumption of almond seeds (50% lipid) was associated with beneficial effects on risk factors for cardiovascular disease and type II diabetes (Berry et al 2008). A possible explanation for this discrepancy is the limited bioaccessibility (release) of almond lipids due to the cell wall matrix acting as a physical barrier to digestion in the upper gastrointestinal tract (Ellis et al 2004). The aim of this work was to measure the rate and extent of free fatty acids (FFA) released in an in vitro duodenum digestion model, from raw and roasted almond materials containing triacylglycerols (TAG) with potentially different degrees of bioaccessibility (emulsions, cells and particles). Emulsions, coarse or medium-sized, were made from synthetic lipids, tributyrin and triolein, and from raw and roasted almond oil. Almond cells were separated by soaking almond pieces in a chelating agent (a solution containing 50 mM CDTA and 5 mM Na2S2O5, pH 7). Almond particles of different sizes were obtained by using sieves of 1, 0.5 and 0.25 mm apertures. Biochemical rates of lipolysis were measured potentiometrically by pH-stat titration of released fatty acids with 0.15 M NaOH under simulated duodenal digestion conditions. Emulsion droplet size had an impact on FFA release and reaction rate. Lipid hydrolysis was more limited for separated cells compared with the emulsions. As the size of the particles decreased the amount of FFA released increased. These results showed that depending on the almond structure and degree of processing, the amount of fatty acids produced from the hydrolysis of TAG varied. References: Berry SE, Tydeman EA, Lewis HB, Phalora R, Rosborough J, Picout DR et al (2008). Manipulation of lipid bioaccessibility of almond seeds influences postprandial lipemia in healthy human subjects. Am J Clin Nutr 88: 922-929. Ellis PR, Kendall CW, Ren Y, Parker C, Pacy JF, Waldron KW et al (2004). Role of cell walls in the bioaccessibility of lipids in almond seeds. Am J Clin Nutr 80: 604-613.
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Dates et versions

hal-04170033 , version 1 (25-07-2023)

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  • HAL Id : hal-04170033 , version 1

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Myriam M.-L. Grundy, Terri Grassby, Giusy Mandalari, Mary Parker, Keith Waldron, et al.. In vitro duodenal digestion of raw and roasted almond lipids. 2. International Conference on Food Digestion, Mar 2013, Madrid, Spain. ⟨hal-04170033⟩
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