title: The impact of meal composition on the release of fatty acids from salmon during in vitro gastrointestinal digestion.
abstract: We hypothesize that the rate of release of lipids from salmon muscle during in vitro digestion is altered by additional meal components. In vitro digestion of salmon was performed using a mixture of porcine gastrointestinal enzymes and bile salts. Broccoli and barley were also added to the digestion simulating a meal. The extent of lipolysis was determined by measuring the release of fatty acids (FAs) during sampling at the simulated gastric phase endpoint (60 minutes) and 20, 40, 60, 80, 110 and 140 minutes simulated small intestinal phase, using solid phase extraction and GC-FID. Adding barley resulted in a lower overall release of FA from salmon, whereas broccoli caused an initial delay followed by increased release from 80-140 min when lipid digestion of salmon alone plateaued. The impact of broccoli and barley on the release of peptides and digesta viscosity were also measured. The effect of different components in the meal shown by this in vitro study suggests that it would be possible to make dietary changes affecting the lipolysis, further triggering specific responses in the gastrointestinal tract. However, these observations need to be validated in vivo, and the mechanisms need to be further examined.
authors.affiliation: UMB - University of Life Sciences, Department of Chemistry, Biotechnology and Food Science (IKBM), Norwegian University of Life Sciences, Chr. M. Falsens vei 1., BTB, 1432 Ås, Norway. kristi.aarak@umb.no.
authors.forename: Kristi Ekrann
authors.initials: KE
authors.lastname: Aarak
authors.forename: Neil Marcus
authors.initials: NM
authors.lastname: Rigby
authors.forename: Bente
authors.initials: B
authors.lastname: Kirkhus
authors.forename: Louise Jane
authors.initials: LJ
authors.lastname: Salt
authors.forename: Stefan
authors.initials: S
authors.lastname: Sahlstrøm
authors.forename: Gunnar Bengt
authors.initials: GB
authors.lastname: Bengtsson
authors.forename: Gerd Elisabeth
authors.initials: GE
authors.lastname: Vegarud
authors.forename: Alan Robert
authors.initials: AR
authors.lastname: Mackie
mesh_terms: D000818:Animals; D004032:Diet; D004063:Digestion; D005227:Fatty Acids / Q000737:chemistry / Q000378:metabolism*; D041981:Gastrointestinal Tract / Q000737:chemistry / Q000201:enzymology / Q000378:metabolism*; D006801:Humans; D007700:Kinetics; D008954:Models, Biological; D018482:Muscle, Skeletal / Q000737:chemistry / Q000378:metabolism*; D012474:Salmon; D017747:Seafood / Q000032:analysis*; D013552:Swine; D014675:Vegetables / Q000378:metabolism*
chemical_list: D005227:Fatty Acids