Studies on bioactive lipids have been increasing in the last years due to their proven health benefits.The purpose of this research work was to develop a yogurt with bioactive lipids with anti-obesity potential.For th...Studies on bioactive lipids have been increasing in the last years due to their proven health benefits.The purpose of this research work was to develop a yogurt with bioactive lipids with anti-obesity potential.For this purpose,yogurts were produced with avocado oil in free form or encapsulated as a bigel.The presence of avocado oil enhanced the nutritional quality of yogurts through a reduction(more than 75%)of their atherogenic and thrombogenic indexes.The high nutritional value was particularly evident in samples with bigel,as these yogurts presented eight-fold higher levels of total fatty acids than the yogurts with avocado oil in free form.In addition,yogurts with avocado bigel presented better stability throughout the gastrointestinal tract-results showed a higher recovery percentage of oleic acid(47.2%)when compared to 24%in the yogurts with avocado in free form.The results from the in vitro studies demonstrated that these functional yogurts can increase the lipolytic rate in adipocytes,translated by an increase of ca.20%in glycerol release in yogurts with bigel.Moreover,the hepatic lipid accumulation in cells subjected to steatosis induced by chloroquine was reduced by 35%in cells treated with yogurt digested samples.These results showed the potential of these functional yogurts to modulate obesity-related metabolism.展开更多
基金supported by National Funds from FCT-Fundaç˜ao para a Ciˆencia e a Tecnologia through project UIDB/50016/2020Manuela Machado is grateful for the financial support from FCT through the Doctoral grant reference SFRH/BD/136701/2018.
文摘Studies on bioactive lipids have been increasing in the last years due to their proven health benefits.The purpose of this research work was to develop a yogurt with bioactive lipids with anti-obesity potential.For this purpose,yogurts were produced with avocado oil in free form or encapsulated as a bigel.The presence of avocado oil enhanced the nutritional quality of yogurts through a reduction(more than 75%)of their atherogenic and thrombogenic indexes.The high nutritional value was particularly evident in samples with bigel,as these yogurts presented eight-fold higher levels of total fatty acids than the yogurts with avocado oil in free form.In addition,yogurts with avocado bigel presented better stability throughout the gastrointestinal tract-results showed a higher recovery percentage of oleic acid(47.2%)when compared to 24%in the yogurts with avocado in free form.The results from the in vitro studies demonstrated that these functional yogurts can increase the lipolytic rate in adipocytes,translated by an increase of ca.20%in glycerol release in yogurts with bigel.Moreover,the hepatic lipid accumulation in cells subjected to steatosis induced by chloroquine was reduced by 35%in cells treated with yogurt digested samples.These results showed the potential of these functional yogurts to modulate obesity-related metabolism.
