Controlled Release of Food Lipids Using Monoglyceride Gel Phases Regulates Lipid and Insulin Metabolism in Humans |
| |
| Authors: | Alejandro G Marangoni Stefan H J Idziak James W E Rush |
| |
| Institution: | (1) Department of Food Science, University of Guelph, Guelph, ON, Canada, N1G 2W1;(2) Department of Physics and Guelph-Waterloo Physics Institute, University of Waterloo, Waterloo, ON, Canada, N2L 3G1;(3) Department of Kinesiology, University of Waterloo, Waterloo, ON, Canada, N2L 3G1 |
| |
| Abstract: | We describe a solid vegetable oil–water gel structure which is stabilized through the use of low concentrations of monoglycerides,
containing no added trans fats or saturated fats. The resulting structure consists of oil droplets encapsulated in self-assembled crystalline monoglyceride
multilayers, surrounded by a continuous water phase. Acute ingestion human feeding trials indicated that the serum triglyceride
loading was significantly lower after ingestion of the structured gel rather than a simple oil–water mixture, resulting in
an attenuated increase in serum insulin. This indicates the effectiveness of encapsulation in modulating blood lipid and insulin
response in humans, and suggests a strategy that can be employed for the controlled release of food macronutrients.
Electronic supplementary material The online version of this article (doi:) contains supplementary material, which is available to authorized users. |
| |
| Keywords: | Food lipids Oil– water gel Monoglycerides Insulin Serum triglycerides Free fatty acids Controlled release |
| 本文献已被 SpringerLink 等数据库收录！ |
|
