Encapsulating DHA oil promotes the digestion process in vitro and profoundly modifies the metabolism of DHA in vivo

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Wang, Jun | Ossemond, Jordane | Le Gouar, Yann | Boissel, Françoise | Dupont, Didier | Pédrono, Frédérique, F.

Edité par CCSD -

International audience. An oil consisting of triglycerides highly enriched in docosahexaenoic acid (DHA), a valuable omega 3fatty acid, was encapsulated with whey proteins to form Pickering emulsions (1). The emulsion or crudeDHA oil was then cooked in an omelette. In vitro digestion showed that the bioaccessibility of DHA wassignificantly improved by the encapsulation of DHA oil. As much DHA was released during digestionafter one hour of lipase activity when the DHA oil was encapsulated, as after two hours of digestionwhen the DHA oil was not encapsulated (2). On the basis of this observation, omelettes containingencapsulated or non-encapsulated DHA oil were administered to young rats for 4 weeks to observethe metabolic effects.Firstly, the encapsulation of DHA oil tended to increase the bioavailability of DHA, although plasmalevels were not significantly different with the encapsulation of DHA oil. It also modified feedingbehaviour by stimulating rodent chow consumption. This effect promoted the animal’s growth.Secondly, administration of DHA oil significantly altered the profiles of oxygenated fatty acidderivatives, drastically reducing the overall levels of omega-6-derived oxylipins in the plasma and theheart, but not in the brain (3). This effect was greatly accentuated when the DHA oil was encapsulated.On the other hand, DHA-derived oxylipins were increased overall in the heart and brain, even more sowhen the DHA oil was encapsulated.Thirdly, administration of DHA oil also modified the profiles of endocannabinoid derivatives of fattyacids (4). Endocannabinoids and N-acylethanolamides were greatly reduced in plasma and brain, butwithout the impact of DHA encapsulation. The heart showed a different pattern, with an increase inDHEA from DHA, specifically when DHA oil was encapsulated.In conclusion, these results show that modifying the food structure allows a nutrient to be delivereddifferently, and thus to modify not only its digestion process but also its subsequent metabolism. Theyalso highlight the fact that the impact of the food structure may not really influence the levels of thetarget nutrient in the body, but may completely affect its metabolism into lipid derivatives, which mustbe investigated and quantified.

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