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Digestibility and oxidative stability of plant lipid assemblies: An underexplored source of potentially bioactive surfactants?
- Source :
- Critical Reviews in Food Science and Nutrition, Critical Reviews in Food Science and Nutrition, 2021, pp.1-20. ⟨10.1080/10408398.2021.2005532⟩, Critical Reviews in Food Science and Nutrition, Taylor & Francis, In press, pp.1-20. ⟨10.1080/10408398.2021.2005532⟩
- Publication Year :
- 2021
- Publisher :
- Informa UK Limited, 2021.
-
Abstract
- International audience; Most lipids in our diet come under the form of triacylglycerols that are often redispersed and stabilized by surfactants in processed foods. In plant however, lipid assemblies constitute interesting sources of natural bioactive and functional ingredients. In most photosynthetic sources, polar lipids rich in ω3 fatty acids are concentrated. The objective of this review is to summarize all the knowledge about the physico-chemical composition, digestive behavior and oxidative stability of plant polar lipid assemblies to emphasize their potential as functional ingredients in human diet and their potentialities to substitute artificial surfactants/antioxidants. The specific composition of plant membrane assemblies is detailed, including plasma membranes, oil bodies, and chloroplast; emphasizing its concentration in phospholipids, galactolipids, peculiar proteins, and phenolic compounds. These molecular species are hydrolyzed by specific digestive enzymes in the human gastrointestinal tract and reduced the hydrolysis of triacylglycerols and their subsequent absorption. Galactolipids specifically can activate ileal break and intrinsically present an antioxidant (AO) activity and metal chelating activity. In addition, their natural association with phenolic compounds and their physical state (Lα state of digalactosyldiacylglycerols) in membrane assemblies can enhance their stability to oxidation. All these elements make plant membrane molecules and assemblies very promising components with a wide range of potential applications to vectorize ω3 polyunsaturated fatty acids, and equilibrate human diet.
- Subjects :
- Metal chelating activity
Antioxidant
polar lipids
030309 nutrition & dietetics
Digestibilité
medicine.medical_treatment
Composition des aliments
analyse des produits alimentaires
[SDV.BC]Life Sciences [q-bio]/Cellular Biology
Stabilité oxydative
surfactants
Industrial and Manufacturing Engineering
03 medical and health sciences
Hydrolysis
Surfactant
medicine
[PHYS.COND]Physics [physics]/Condensed Matter [cond-mat]
Q04 - Composition des produits alimentaires
Propriété physicochimique
digestive lipolysisantioxidants
030304 developmental biology
[PHYS]Physics [physics]
2. Zero hunger
chemistry.chemical_classification
0303 health sciences
Lipide
food and beverages
Galactolipids
Q01 - Sciences et technologies alimentaires - Considérations générales
General Medicine
bioactive properties [EN]
Plant membrane
Chloroplast
Membrane
Biochemistry
chemistry
Composition (visual arts)
[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Food Science
Polyunsaturated fatty acid
Subjects
Details
- ISSN :
- 15497852 and 10408398
- Database :
- OpenAIRE
- Journal :
- Critical Reviews in Food Science and Nutrition
- Accession number :
- edsair.doi.dedup.....0b70c21a50cf6dcf41ab3694eb37f9b7