Effects of interesterified lipid design on the short/medium chain fatty acid hydrolysis rate and extent (in vitro)-Reference-Cited by-同舟云学术

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Effects of interesterified lipid design on the short/medium chain fatty acid hydrolysis rate and extent (in vitro)

Published:2019 Issue:7 Volume:10 Page:4166-4176
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Acquistapace Simone¹²³⁴,Patel Leena⁵⁶⁷,Patin Amaury⁸²³⁴,Forbes-Blom Elizabeth⁹²³⁴,Cuenoud Bernard¹⁰⁵¹¹⁴,Wooster Tim J.¹²³⁴^ORCID

Affiliation:

1. Nestlé Institute of Material Sciences

2. Nestlé Research

3. Lausanne

4. Switzerland

5. Nestlé Health Science

6. Irvine

7. USA

8. Institute of Food Safety and Analytical Sciences

9. Nestlé Institute of Health Sciences

10. Translation Research

11. Epalinges

Abstract

Short/medium chain fatty acids have well known health effects such as gut immune regulation and ketogenesis.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2019/FO/C9FO00671K

Reference60 articles.

1. Effect of fatty acid chain length on suppression of ghrelin and stimulation of PYY, GLP-2 and PP secretion in healthy men

2. Short- and medium-chain fatty acids in energy metabolism: the cellular perspective

3. Chain length affects pancreatic lipase activity and the extent and pH–time profile of triglyceride lipolysis

4. The role of short-chain fatty acids in the interplay between diet, gut microbiota, and host energy metabolism

5. Medium-chain triglycerides

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