PDF《乳甘油三酯的组成结构及其消化吸收和代谢特性》

第10 卷第5期食品安全质量检测学报Vol.

10 No.

5 2019 年3月Journal of Food Safety and Quality Mar. ,

2019 基金项目: 国家重点研发计划(2017YFC1601901-01) Fund: Supported by National Key R &

D Program (2017YFC1601901-01) *通讯作者: 马莺, 教授, 主要研究方向为食品科学和乳品科学与技术.E-mail: maying@hit.edu.cn *Corresponding author: MA Ying, Professor, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin 150001, China. E-mail: maying@hit.edu.cn 乳甘油三酯的组成结构及其消化吸收和代谢特性 腾飞, 杨林, 马莺* (哈尔滨工业大学化工与化学学院, 哈尔滨 150001) 摘要: 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. 关键词: 乳脂肪;

脂解;

代谢;

营养;

脂肪酸立体专一性 Composition of milk triacylglycerols and their characteristics of digestibility, absorption and metabolism TENG Fei, YANG Lin, MA Ying* (School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin 150001, China) ABSTRACT: 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. KEY WORDS: milk fat;

lipolysis;

metabolism;

nutrition;

regiospecificity of fatty acids

1 引言脂肪作为人体必需的六大营养素之一, 为人体提供 能量、必需的营养物质和生物活性物质等, 在膳食中扮演 着重要角色.在多种膳食脂肪中, 乳脂肪作为婴幼儿膳食 脂肪的唯一来源, 提供了大约 50%的能量, 其组成对婴幼 儿的成长发育起着至关重要的作用[1] .甘油三酯是最主要 的膳食脂肪组成成分, 约占膳食脂肪的 90%~95%, 在乳脂

1110 食品安全质量检测学报第10 卷 肪中的比例更高达 98%左右[1,2] . 甘油三酯(triacylglycerols, TAGs)由甘油与

3 个脂肪酸酯化而成, 根据立体化学命名 法将这

3 个位点命名为 sn-1, sn-2 和sn-3[2,3] .乳甘油三酯 通常由碳链长度 4~24, 双键个数 1~6 的脂肪酸组成.这些 脂肪酸在