Abstract: Dietary proteins and lipids coexist in foods in diverse structural forms, and their interactions influence lipid digestion and the subsequent intestinal absorption of lipolysis products, including free fatty acids and monoacylglycerols. This review examines the role of protein–lipid interactions (PLIs) in lipid digestion, with emphasis on bile salt displacement, lipolysis, mixed micelle formation, and the transport of lipid-soluble nutrients. PLIs occur mainly at interfaces within food matrices and are further modulated by matrix organisation, processing-induced structural changes, and physiological conditions during digestion, including changes in bile salt concentration, enzyme activity and pH. It further compares PLIs across dairy, meat, plant-derived, and protein-stabilised food systems, and discusses recent methodological advances for investigating their dynamic changes during digestion. A key challenge for future research is to determine how well-established in vitro relationships between interfacial structure and lipid digestion translate to physiologically relevant conditions and in vivo outcomes.
Lipid digestion in protein-based emulsions is governed by dynamic interfacial restructuring involving proteins, bile salts, and lipases. This review proposes a qualitative interfacial competition framework to integrate these processes and evaluate candidate rate-limiting processes. Protein interfacial stability (PIS),...
Yuan-Xin Zeng, Qiang Fu, Yong-Gang Tu et al.· Food Chemistry· 0 citations
Interest in using foods to stimulate endogenous glucagon-like peptide-1 (GLP-1) has outpaced evidence that transient postprandial increases translate into meaningful physiological outcomes. This review critically examines how food processing and matrix architecture interact with digestion and microbial metabolism to de...
Roko Šantić, M. Kumrić, Tina Tičinović Kurir et al.· Molecules· 0 citations
Findings indicate that the TAG structure influences digestive kinetics and acute whole-body metabolic responses, supporting the further evaluation of MLCT for nutritional applications involving age-related digestive decline.
Chen-Yu Jiang, Yi-Xiao Huang, Xin-Yi Cheng et al.· Journal of Agricultural and...· 0 citations
Egg yolk is often treated in the functional-food literature as a single, compositionally uniform fat depot, but this simplification obscures its actual structure: the yolk is a compartmentalized lipid system in which egg-yolk lipids are distributed between a triglyceride-dominant, low-density-lipoprotein (LDL) plasma f...
Tannins are structurally diverse food polyphenols whose behavior cannot be predicted from total tannin content alone. This review uses tannin class, linkage chemistry, degree-of-polymerization metrics, galloylation and hydroxylation, conformational flexibility, and oxidation state as a common framework for interpreting...
Ling Ding, Hao-Yu Tu, Jing Zheng et al.· Food Research International· 1 citation
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