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Encapsulation of DHA oil improves the DHA bioaccessibility in vitro and affects the DHA metabolism to oxylipins in vivo
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This conference is a major event in the field of Food, Nutrition and Health. It is organized in the frame of the INFOGEST research network(www.cost-infogest.eu) whose objective is to “improve the health properties of food by sharing our knowledge on the digestive process”. INFOGESTis a global network of approximately 582 research scientists (academic and food companies) from 150 institutions across 46 countries.. International audience. Background. Docosahexaenoic acid (DHA) is an essential polyunsaturated fatty acid (FA) mainly involved in cognitive and cardiac functions. Nutritional intake is nevertheless globally insufficient in many countries. Food fortification alternatives should be developed to meet nutritional needs, while avoiding lipid oxidation. Methods. Pickering emulsion was prepared with heat-denatured whey protein particles to encapsulate DHA oil composed of DHA-enriched triacylglycerols. Then omelets were cooked with either non-encapsulated or encapsulated DHA oil. Each food matrix was digested according to the INFOGEST in vitro static model and tested in vivo on a rat model as food supplementation. The effect of encapsulation was investigated on bioaccessibility, bioavailability, tissue accretion and metabolism of DHA. Results. In vitro, DHA oil was not hydrolyzed during the gastric phase, on the contrary to the other triacylglycerols from eggs. In the intestinal phase, encapsulation of DHA oil promoted DHA release from triacylglycerols as free FA (52% vs 40% of total DHA). In vivo, encapsulation increased rat growth by enhancing food consumption, without globallymodulate the tissue FA profile. In contrast, it drastically impacted profiles of oxidized derivatives of FA in plasma, heart and even brain.Conclusion. The intake form of DHA oil greatly influenced DHA metabolism in tissues.
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