检索结果-南通市图书馆

Importance of adapted digestion conditions to simulate in vitro lipid digestion of broilers in different life stages

引用

Animal Nutrition 2023年第1期12卷 151-158页

作者： Daphne Michels Sarah H.E.Verkempinck Agnese Panozzo Karen Vermeulen Marc E.Hendrickx Liesbet Thijs tara grauwet Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre(LFoRCe) Department of Microbial and Molecular Systems(M2S)KU LeuvenLeuven3001Belgium Kemin Animal Nutrition and Health Kemin Europa N.V.Herentals2200Belgium

In vitro digestion studies demonstrate large potential to gain more and quicker insights into the underlying mechanisms of feed additives,allowing the optimization of feed ***,current in vitro digestion models relevant for broiler chickens lack sufficient description in terms of protocols and standardisation ***,no distinction is made between the different life phases of these animals(starter,grower,and finisher).Hence,our research aimed to establish adapted in vitro digestion conditions,corresponding to the 3 life phases in broilers,with specific focus on lipid *** effect of 3 different bile salt concentrations of 2,10,and 20 mM,and 3 different lipase activities of 5,20,and 100 U/mL,on in vitro lipid digestion kinetics were evaluated using a full factorial *** values were selected to represent starter,grower,and finisher birds,*** findings showed that the extent of lipid digestion was mainly influenced by lipase *** rate of lipid digestion was affected by an interplay between bile salt concentration and lipase activity,due to possible lipase inhibition at certain bile salt ***,this work resulted in 3 in vitro lipid digestion models representative for starter,grower,and finisher *** conclusion,this research showed the impact of adapted in vitro digestion conditions on lipid digestion kinetics and thus the need for these conditions relevant for each life phase of broilers.

关键词： Lipolysis Lipase activity Bile salt In vitro digestion Broiler chicken Emulsion

来源：

维普期刊数据库

同方期刊数据库评论

在线全文

学校读者我要写书评

暂无评论

Gastric and small intestinal lipid digestion kinetics as affected by the gradual addition of lipases and bile salts

引用

Food Bioscience 2022年第2期46卷 781-792页

作者： S.H.E Verkempinck J.M.Guevara-Zambrano M.R.Infantes-Garcia M.C.Naranjo R.Soliva-Fortuny P.Elez-Martínez T.grauwet KU Leuven Department of Microbial and Molecular Systems M2SLaboratory of Food Technology and Leuven Food Science and Nutrition Research Centre LFoRCeKasteelpark Arenberg 23PB 24573001LeuvenBelgium University of Lleida Department of Food TechnologyAgrotecnio CenterAv.Alcalde Rovira Roure 19125198LleidaSpain

We studied the effect of evolving from static in vitro digestion conditions towards the gradual addition of essential digestive compounds for lipid *** oil-in-water emulsions were considered:a low(5%w/w)and high(20%w/w)triolein-based emulsion with identical surfactant-to-oil ratio(0.2).Emulsions were subjected to in vitro static digestion conditions or gradual gastric lipase addition,gradual pancreatic lipase addition,and/or gradual bile salt *** these three latter cases,similar amounts of gastric/pancreatic lipase and/or bile salts were provided as in the static case,however divided over 4 doses added during the first 30 min of each digestive *** the low-lipid emulsion,gradually adding lipases and bile salts did not significantly affect lipolysis *** can be related to the sufficient amounts of digestive compounds present even in the smallest initial *** the high-lipid emulsion,the gradual addition of bile salts significantly reduced the lipolysis *** salts are essential to remove lipid digestion products from the interface and thus allow the continuation of the lipid digestion process at the ***,the lipolysis extent after 2 h of small intestinal phase was not significantly influenced by the digestion *** is again explained by the simple nature of the emulsions studied and the excess of lipase even in the smallest initial ***,this work showed that evolving towards more(semi-)dynamic digestion conditions can impact(lipid)digestion kinetics,even for relatively simple food compositions,and is of interest to obtain more physiological relevant digestion kinetics.

关键词： Kinetics In vitro digestion Microemulsions Lipid digestion Lipases Bile salts

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

欢迎您,

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

在线全文

请选择保存的检索档案：

请选择收藏分类：

通借通还

欢迎您,

建议与咨询 留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

在线全文

请选择保存的检索档案： 新增检索档案 确定 取消

请选择收藏分类： 新增自定义分类 确定 取消

通借通还

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

请选择保存的检索档案：

请选择收藏分类：