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Absorption of omega‐3 fats from carbohydrate and proteinaceous food matrices before and after storage

机译：储存前后碳水化合物和蛋白质食物基质中的omega-3脂肪吸收

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AbstractDevelopment of n-3 fortified, shelf-stable foods is facilitated by encapsulated docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), since natural n-3 food sources cannot withstand high temperature and prolonged shelf life. Organoleptic stability of n-3 fortified, shelf-stable foods has been demonstrated, but chemical changes in the food matrix throughout storage could conceivably impact digestibility of the protein-based encapsulant thereby compromising n-3 bioavailability. We assessed the effect of prolonged high-temperature storage and variations in food matrix (proteinaceous or carbohydrate) on the time course and magnitude of blood fatty acids changes associated with ingestion of n-3 fortified foods. Low-protein (i.e., cake) and high-protein (i.e., meat sticks) items were supplemented with 600 mg encapsulated DHA+EPA, and frozen either immediately after production (FRESH) or after 6 months storage at 100°F (STORED). Fourteen volunteers consumed one item per week (randomized) for 4 weeks. Blood samples obtained at baseline, 2, 4, and 6 h post-consumption were analyzed for circulating long-chain omega 3 fatty acids (LCn3). There was no difference in LCn3 area under the curve between items. LCn3 in response to cakes peaked at 2-h (FRESH: 54.0 ± 16.8 μg/mL, +18%; STORED: 53.0 ± 13.2 μg/mL, +20%), while meats peaked at 4-h (FRESH: 51.9 ± 12.5 μg/mL, +22%; STORED: 53.2 ± 16.9 μg/mL, +18%). There were no appreciable differences in time course or magnitude of n-3 appearance in response to storage conditions for either food types. Thus, bioavailability of encapsulated DHA/EPA, within low- and high-protein food items, was not affected by high-temperature shelf-storage. A shelf-stable, low- or high-protein food item with encapsulated DHA/EPA is suitable for use in shelf-stable foods.
机译：摘要封装的二十二碳六烯酸（DHA）和二十碳五烯酸（EPA）促进了n-3强化，耐贮存食品的开发，因为天然的n-3食品来源无法承受高温和延长货架期。已经证明了n-3强化食品，货架稳定食品的感官稳定性，但是可以想象到整个存储过程中食品基质中的化学变化会影响基于蛋白质的密封剂的消化率，从而损害n-3的生物利用度。我们评估了长时间高温存储和食物基质（蛋白质或碳水化合物）变化对与摄入n-3强化食物有关的血液脂肪酸变化的时程和幅度的影响。低蛋白（即蛋糕）和高蛋白（即肉棒）食品补充有600 mg封装的DHA + EPA，并在生产后立即（FRESH）或在100°F下储存6个月（STORED）后冷冻。十四名志愿者每周消耗一次（随机）4周。在食用后第2、4和6小时的基线时采集的血样中，分析了循环中的长链omega 3脂肪酸（LCn3）。项目之间的曲线下LCn3面积没有差异。响应蛋糕的LCn3在2小时达到峰值（FRESH：54.0±16.8μg/ mL，+ 18％; STORED：53.0±13.2μg/ mL，+ 20％），而肉在4小时达到峰值（FRESH：51.9± 12.5μg/ mL，+ 22％;存储：53.2±16.9μg/ mL，+ 18％）。两种食物对储存条件的响应，n-3出现的时间过程或幅度均无明显差异。因此，在低蛋白和高蛋白食品中，封装的DHA / EPA的生物利用度不受高温存放的影响。具有DHA / EPA封装的耐贮存的低蛋白或高蛋白食品适用于耐贮存的食品。

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