%0 Journal Article
%T Kappa-carrageenan in a pork-based high-fat diet inhibited lipid bioavailability through interactions with pork protein.
%A Huang Z
%A Ding M
%A Xie Y
%A Chen B
%A Zhao D
%A Li C
%J Int J Biol Macromol
%V 276
%N 0
%D 2024 Sep 18
%M 39029841
%F 8.025
%R 10.1016/j.ijbiomac.2024.133922
%X 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.