Ảnh hưởng của quá trình interesterification của chất béo có hàm lượng axit stearic cao đến các yếu tố nguy cơ chuyển hóa cấp tính

Lipids - Tập 44 - Trang 17-26 - 2008
Dawn M. Robinson1, Natalie C. Martin1, Lindsay E. Robinson1, Latifeh Ahmadi2, Alejandro G. Marangoni2, Amanda J. Wright1
1Department of Human Health and Nutritional Sciences, College of Biological Sciences, University of Guelph, Guelph, Canada
2Department of Food Science, Ontario Agricultural College, University of Guelph, Guelph, Canada

Tóm tắt

Interesterification hóa học và enzymatic được sử dụng để tạo ra các loại chất béo có thể lan tỏa. Tuy nhiên, một so sánh giữa hai quy trình này về tác động chuyển hóa cấp tính của chúng vẫn chưa được điều tra. Một nghiên cứu chéo ngẫu nhiên đã được tiến hành trên những người béo phì (TAG huyết thanh > 1.69 mmol/L và BMI > 30 (BMI = kg/m2) hoặc vòng eo > 102 cm, n = 11, tuổi = 59.3 ± 1.8 năm) và không béo phì (triacylglycerol (TAG) huyết thanh < 1.69 mmol/L và BMI < 30 hoặc vòng eo < 102 cm, n = 10, tuổi = 55.8 ± 2.2 năm) để so sánh ảnh hưởng của interesterification hóa học so với interesterification enzymatic lên các yếu tố nguy cơ tiểu đường loại 2 (T2D) và bệnh tim mạch (CVD) sau bữa ăn. Nồng độ TAG, cholesterol, glucose, insulin và acid béo tự do được đo lường trong 6 giờ sau khi tiêu thụ 1 g chất béo/kg khối lượng cơ thể từ các loại chất béo không interesterified (NIE), interesterified hóa học (CIE), interesterified enzymatic (EIE) giàu axit stearic hoặc không có chất béo, mỗi loại với 50 g carbohydrate có sẵn từ bánh mì trắng. Quá trình interesterification không ảnh hưởng đến glucose, insulin, acid béo tự do hoặc cholesterol sau bữa ăn (P > 0.05). Sau khi tiêu thụ NIE, đã quan sát thấy sự gia tăng nồng độ acid oleic trong huyết thanh, trong khi cả acid oleic và acid stearic đều gia tăng với CIE và EIE (P < 0.05). Trong khi nồng độ TAG sau bữa ăn ở những đối tượng không béo phì không bị ảnh hưởng bởi điều trị chất béo (P > 0.05), đối tượng béo phì có sự gia tăng 85% nồng độ TAG với CIE so với NIE (P < 0.05). Sự khác biệt trong phản ứng TAG giữa các đối tượng không béo và béo phì cho thấy rằng interesterification có thể ảnh hưởng đến những cá nhân khỏe mạnh khác với những người đã có nguy cơ với T2D và/hoặc CVD.

Từ khóa

#interesterification #chất béo #axit stearic #tiểu đường loại 2 #bệnh tim mạch #chuyển hóa

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