Does the Nature of Added Bioactive Lipids Affect the Biological Properties of Yogurts?—Case Study Coconut and Avocado Oils
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials and Reagents
2.2. Bigel Production
2.3. Yogurt Production
2.4. Fatty Acids Profile
2.5. In Vitro Digestion
2.6. Biological Properties
2.6.1. Cell Lines
2.6.2. Metabolic Activity
2.6.3. Hepatic Lipid Accumulation
2.6.4. Adipolysis
2.6.5. Adipokines Secretion
2.6.6. Immunomodulation in Raw 264.7
2.7. Statistical Analysis
3. Results and Discussion
3.1. Fatty Acids Profile
3.2. Impact of In Vitro Digestion on Fatty Acids Profile
3.3. Biological Properties
3.3.1. Metabolic Activity
3.3.2. Impact on Hepatic Lipid Accumulation
3.3.3. Impact on Adipolysis and Adipokines Secretion
3.3.4. Immunomodulation Capacity
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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CT | COY | CBY | AOY | ABY | |
---|---|---|---|---|---|
C6 | n.d. | 0.08 ± 0.04 a | 0.01 ± 0.01 b | n.d. | n.d. |
C8 | n.d. | 1.36 ± 0.61 a | 0.20 ± 0.02 b | n.d. | n.d. |
C10 | 0.02 ± 0.01 b | 1.27 ± 0.54 a | 0.20 ± 0.02 b | n.d. | n.d. |
C12 | 0.03 ± 0.02 b | 1.47 ± 0.20 a | 2.16 ± 0.60 a | n.d. | n.d. |
C14 | 0.11 ± 0.07 b | 5.51 ± 2.05 a | 0.92 ± 0.08 b | 0.04 ± 0.001 b | 0.04 ± 0.001 b |
C16 | 0.36 ± 0.22 b | 2.50 ± 0.85 a | 0.84 ± 0.08 b | 0.68 ± 0.36 b | 1.38 ± 0.56 ab |
C16:1 | n.d. | 0.01 ± 0.001 b | n.d. | 0.15 ± 0.09 ab | 0.29 ± 0.13 a |
C18 | 0.12 ± 0.07 c | 1.01 ± 0.33 a | 0.60 ± 0.06 ab | 0.11 ± 0.04 c | 0.32 ± 0.11 bc |
C18:1 c9 | 0.24 ± 0.14 b | 1.64 ± 0.58 ab | 0.65 ± 0.05 b | 2.08 ± 1.29 ab | 4.10 ± 1.78 a |
C18:1 c11 | n.d. | n.d. | n.d. | 0.16 ± 0.10 a | 0.30 ± 0.14 a |
C18:2 | 0.03 ± 0.01 b | 0.22 ± 0.19 b | 0.06 ± 0.01 b | 0.44 ± 0.28 ab | 0.85 ± 0.38 a |
C18:3 c6c9c12 | n.d. | 0.09 ± 0.10 a | n.d. | 0.02 ± 0.01 a | 0.03 ± 0.01 a |
C20:1 | n.d. | n.d. | n.d. | n.d. | 0.02 ± 0.01 |
C18:3 c9c13c15 | n.d. | n.d. | n.d. | n.d. | 0.02 ± 0.01 |
∑Fatty acids | 0.91 ± 0.53 b | 15.16 ± 4.99 a | 5.62 ± 0.88 b | 3.69 ± 2.16 b | 7.35 ± 3.13 b |
Nutritional Quality Indexes | |||||
AI | 3.52 ± 0.07 c | 13.23 ± 0.11 a | 9.43 ± 0.76 b | 0.31 ± 0.05 d | 0.28 ± 0.02 d |
TI | 4.37 ± 0.12 c | 9.15 ± 0.07 a | 7.30 ± 0.20 b | 0.61 ± 0.08 d | 0.60 ± 0.03 d |
HH | 2.82 ± 0.13 b | 0.23 ± 0.02 c | 0.40 ± 0.01 c | 3.60 ± 0.42 a | 3.67 ± 0.16 a |
HPI | 0.33 ± 0.01 b | 0.08 ± 0.001 b | 0.11 ± 0.01 b | 3.28 ± 0.58 a | 3.56 ± 0.26 a |
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Machado, M.; Rodríguez-Alcalá, L.M.; Maria Gomes, A.; Pintado, M. Does the Nature of Added Bioactive Lipids Affect the Biological Properties of Yogurts?—Case Study Coconut and Avocado Oils. Appl. Sci. 2023, 13, 3101. https://doi.org/10.3390/app13053101
Machado M, Rodríguez-Alcalá LM, Maria Gomes A, Pintado M. Does the Nature of Added Bioactive Lipids Affect the Biological Properties of Yogurts?—Case Study Coconut and Avocado Oils. Applied Sciences. 2023; 13(5):3101. https://doi.org/10.3390/app13053101
Chicago/Turabian StyleMachado, Manuela, Luís M. Rodríguez-Alcalá, Ana Maria Gomes, and Manuela Pintado. 2023. "Does the Nature of Added Bioactive Lipids Affect the Biological Properties of Yogurts?—Case Study Coconut and Avocado Oils" Applied Sciences 13, no. 5: 3101. https://doi.org/10.3390/app13053101