Structured Triacylglycerol with Optimal Arachidonic Acid and Docosahexaenoic Acid Content for Infant Formula Development: A Bio-Accessibility Study
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Methods
2.2.1. Analysis of Fatty Acid Profile
2.2.2. Analysis of Positional Distribution of Fatty Acids
2.2.3. Lipase-Catalyzed Hydrolysis of DHA-Oil
2.2.4. Lipase-Catalyzed Acidolysis
2.2.5. Analysis of Total FFAs
2.2.6. Neutralization of Acidolysis Aliquots and Products
2.2.7. In Vitro Gastrointestinal Digestion Model
Gastric Digestion
Intestinal Digestion
Phase Separation after In Vitro Digestion
Lipid Extraction
2.2.8. Analysis of Lipids from Gastrointestinal Digestion
3. Results and Discussion
3.1. Fatty Acid Profile and Positional Distribution of Initial Oils, Their Blending, and Formulaid™
3.2. Acidolysis
3.3. Scale-Up
3.4. In Vitro Gastrointestinal Digestion of the Scale-Up Product
4. Conclusions
Author Contributions
Funding
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Fatty Acid (wt%) | ARA-Oil | DHA-Oil | Blending | Formulaid™ | ||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|
Total | sn-2 | sn-1,3 | Total | sn-2 | sn-1,3 | Total | sn-2 | sn-1,3 | Total | sn-2 | sn-1,3 | |
Myristic | 0.3 | 0.3 | 0.3 | 0.8 | 0.5 | 1.0 | 0.5 | 0.1 | 0.0 | 4.6 | 0.9 | 6.5 |
Palmitic | 6.9 | 1.2 | 9.8 | 18.4 | 5.0 | 25.1 | 10.6 | 3.4 | 14.2 | 10.1 | 1.4 | 14.5 |
Palmitoleic | 0.3 | 0.4 | 0.2 | 0.5 | 0.3 | 0.7 | 0.4 | 0.4 | 0.4 | 1.0 | 0.7 | 1.2 |
Margaric | 0.5 | 0.1 | 0.7 | 0.2 | 0.1 | 0.2 | 0.4 | 0.4 | 0.5 | 0.2 | 0.2 | 0.3 |
Stearic | 10.8 | 1.5 | 15.5 | 1.5 | 0.6 | 1.9 | 7.7 | 1.7 | 10.7 | 5.7 | 0.6 | 8.2 |
Oleic | 8.6 | 15.2 | 5.2 | 6.9 | 7.3 | 6.7 | 7.7 | 19.4 | 1.9 | 20.5 | 29.8 | 15.9 |
Linoleic | 6.1 | 14.8 | 1.8 | 0.9 | 1.2 | 0.8 | 4.4 | 10.2 | 1.5 | 5.3 | 11.1 | 2.4 |
γ-Linolenic | 2.8 | 5.2 | 1.5 | 0.3 | 0.2 | 0.4 | 2.8 | 3.5 | 2.5 | 2.5 | 2.8 | 2.4 |
α-Linolenic | 1.9 | 1.1 | 2.3 | 0.2 | 0.2 | 0.2 | 0.4 | 0.7 | 0.3 | 0.3 | 0.2 | 0.3 |
Eicosenoic | 0.7 | 0.1 | 1.0 | 0.3 | 0.1 | 0.6 | 0.5 | 0.4 | 0.5 | 0.0 | 0.0 | 0.0 |
Behenic | 4.6 | 5.2 | 4.2 | 1.2 | 0.5 | 1.6 | 3.3 | 2.8 | 3.6 | 3.2 | 3.5 | 3 |
ARA | 54.0 | 54.0 | 54.0 | 0.1 | 0.6 | 0.0 | 35.4 | 30.9 | 37.6 | 27.3 | 22.5 | 29.7 |
Erucic | 0.0 | 0.0 | 0.0 | 0.8 | 0.6 | 1.0 | 0.7 | 0.3 | 0.9 | 0.0 | 0.0 | 0.0 |
Eicosapentaenoic | 0.0 | 0.0 | 0.0 | 0.7 | 0.4 | 0.9 | 0.4 | 0.2 | 0.6 | 0.7 | 0.0 | 1.0 |
Lignoceric | 1.9 | 0.2 | 2.8 | 0.3 | 0.2 | 0.4 | 1.4 | 0.1 | 2.1 | 0.0 | 0.0 | 0.0 |
Nervonic | 0.0 | 0.0 | 0.0 | 11.6 | 15.6 | 9.6 | 3.9 | 4.6 | 3.5 | 0.0 | 0.0 | 0.0 |
DHA | 0.0 | 0.0 | 0.0 | 54.3 | 66.4 | 48.3 | 18.6 | 19.9 | 17.9 | 15.5 | 25.1 | 10.7 |
ARA:DHA (w/w) | 1.9 | 1.6 | 2.1 | 1.8 | 0.9 | 2.8 |
Fatty Acid (wt%) | RM Lipase—8 h | CA Lipase—4 h | ||||
---|---|---|---|---|---|---|
Total | sn-2 | sn-1,3 | Total | sn-2 | sn-1,3 | |
Myristic | 0.6 | 0.3 | 0.7 | 0.5 | 0.4 | 0.6 |
Palmitic | 13.0 | 4.2 | 17.4 | 11.1 | 4.2 | 14.5 |
Palmitoleic | 0.5 | 0.4 | 0.5 | 0.4 | 0.4 | 0.4 |
Margaric | 0.5 | 0.2 | 0.5 | 0.4 | 0.2 | 0.6 |
Stearic | 6.3 | 2.1 | 8.4 | 7.1 | 1.7 | 9.8 |
Oleic | 8.7 | 16.1 | 5.1 | 7.4 | 11.7 | 5.3 |
Linoleic | 4.9 | 10.1 | 2.3 | 4.4 | 10.7 | 1.2 |
γ-Linolenic | 3.0 | 4.3 | 2.3 | 2.8 | 3.7 | 2.3 |
α-Linolenic | 0.8 | 0.9 | 0.8 | 0.9 | 0.9 | 0.9 |
Eicosenoic | 0.3 | 0.6 | 0.2 | 0.4 | 0.4 | 0.3 |
Behenic | 3.1 | 4.1 | 2.5 | 3.0 | 4.1 | 2.4 |
ARA | 33.9 | 41.7 | 29.9 | 35.6 | 39.1 | 33.9 |
Erucic | 1.1 | 0.4 | 1.5 | 1.3 | 0.4 | 1.8 |
Eicosapentaenoic | 0.5 | 0.2 | 0.6 | 0.4 | 0.3 | 0.5 |
Lignoceric | 1.1 | 0.4 | 1.5 | 1.3 | 0.4 | 1.8 |
Nervonic | 3.8 | 2.4 | 4.4 | 4.1 | 3.9 | 4.2 |
DHA | 17.3 | 11.0 | 20.5 | 18.7 | 16.9 | 19.6 |
ARA:DHA (w/w) | 2.0 | 3.8 | 1.5 | 1.9 | 2.3 | 1.7 |
Fatty Acid (wt%) | Scale-Up Processes | ||
---|---|---|---|
Total | sn-2 | sn-1,3 | |
Myristic | 0.5 ± 0.0 | 0.4 ± 0.1 | 0.6 ± 0.0 |
Palmitic | 9.3 ± 2.0 | 4.6 ± 0.2 | 13.4 ± 0.1 |
Palmitoleic | 0.4 ± 0.0 | 0.4 ± 0.0 | 0.4 ± 0.0 |
Margaric | 0.4 ± 0.0 | 0.1 ± 0.0 | 0.5 ± 0.0 |
Stearic | 7.7 ± 0.6 | 2.0 ± 0.2 | 9.6 ± 0.4 |
Oleic | 7.5 ± 0.0 | 11.7 ± 0.0 | 5.5 ± 0.1 |
Linoleic | 4.6 ± 0.2 | 10.6 ± 0.1 | 1.3 ± 0.1 |
γ-Linolenic | 2.7 ± 0.1 | 3.7 ± 0.0 | 2.2 ± 0.1 |
α-Linolenic | 0.8 ± 0.0 | 0.9 ± 0.0 | 0.8 ± 0.0 |
Eicosenoic | 0.3 ± 0.0 | 0.4 ± 0.0 | 0.3 ± 0.0 |
Behenic | 3.4 ± 0.2 | 4.1 ± 0.0 | 2.7 ± 0.0 |
ARA | 38.8 ± 2.4 | 39.3 ± 0.6 | 34.4 ± 1.1 |
Erucic | 0.9 ± 0.0 | 0.6 ± 0.0 | 1.1 ± 0.0 |
Eicosapentaenoic | 0.4 ± 0.0 | 0.2 ± 0.0 | 0.5 ± 0.0 |
Lignoceric | 1.3 ± 0.0 | 0.3 ± 0.0 | 1.8 ± 0.0 |
Nervonic | 3.5 ± 0.4 | 3.6 ± 0.2 | 4.1 ± 0.3 |
DHA | 16.4 ± 2.3 | 16.5 ± 0.7 | 20.0 ± 1.4 |
ARA:DHA (w/w) | 2.3 | 2.4 | 1.7 |
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Vázquez, L.; Pardo de Donlebún, B.; Gutiérrez-Guibelalde, A.; Chabni, A.; Torres, C.F. Structured Triacylglycerol with Optimal Arachidonic Acid and Docosahexaenoic Acid Content for Infant Formula Development: A Bio-Accessibility Study. Foods 2024, 13, 2797. https://doi.org/10.3390/foods13172797
Vázquez L, Pardo de Donlebún B, Gutiérrez-Guibelalde A, Chabni A, Torres CF. Structured Triacylglycerol with Optimal Arachidonic Acid and Docosahexaenoic Acid Content for Infant Formula Development: A Bio-Accessibility Study. Foods. 2024; 13(17):2797. https://doi.org/10.3390/foods13172797
Chicago/Turabian StyleVázquez, Luis, Blanca Pardo de Donlebún, Alejandra Gutiérrez-Guibelalde, Assamae Chabni, and Carlos F. Torres. 2024. "Structured Triacylglycerol with Optimal Arachidonic Acid and Docosahexaenoic Acid Content for Infant Formula Development: A Bio-Accessibility Study" Foods 13, no. 17: 2797. https://doi.org/10.3390/foods13172797