Abstract：
κ-Carrageenan is a soluble dietary fiber widely used in meat products. Although its regulatory effect on glycolipid metabolism has been reported, the underlying mechanism remains unclear. The present study established a pork diet model for in vitro digestion to study how κ-carrageenan affected its digestive behavior and lipid bioavailability. The results revealed that κ-carrageenan addition to a pork-based high-fat diet reduced the rate of lipolysis and increased the number and size of lipid droplets in an in vitro digestion condition. However, κ-carrageenan did not inhibit lipolysis when lipids and κ-carrageenan were mixed directly or with the addition of pork protein. Furthermore, the pork protein in the diet significantly enhanced the inhibitory effect of κ-carrageenan on lipolysis with decreased proteolysis and raised hydrophobicity of protein hydrolysate. Our findings suggest that κ-carrageenan can inhibit dietary lipid bioavailability by interacting with pork protein in meat products or meat-based diets during digestion and indicate the positive role of carrageenan in the food industry to alleviate the excessive accumulation of lipids in the body.
摘要：
κ-角叉菜胶是一种广泛用于肉制品的可溶性膳食纤维。虽然其对糖脂代谢的调节作用已有报道，潜在机制尚不清楚.本研究建立了猪肉饲粮体外消化模型，以研究κ-角叉菜胶对其消化行为和脂质生物利用度的影响。结果表明，在体外消化条件下，以猪肉为基础的高脂饮食中添加κ-角叉菜胶可降低脂解速率，并增加脂滴的数量和大小。然而,当将脂质和κ-角叉菜胶直接混合或添加猪肉蛋白时，κ-角叉菜胶不会抑制脂解。此外，日粮中的猪肉蛋白显著增强了κ-角叉菜胶对脂肪分解的抑制作用，降低了蛋白水解产物的蛋白水解，提高了蛋白水解产物的疏水性。我们的发现表明，κ-角叉菜胶可以通过在消化过程中与肉制品或肉类饮食中的猪肉蛋白相互作用来抑制膳食脂质生物利用度，并表明角叉菜胶在食品工业中缓解体内脂质过度积累的积极作用。
