Digestibility and oxidative stability of plant lipid assemblies: an underexplored source of potentially bioactive surfactants?

Most lipids in our diet come under the form of triacylglycerols that are often redispersed and stabilized by surfactants in processed foods. In plant however, lipid assemblies constitute interesting sources of natural bioactive and functional ingredients. In most photosynthetic sources, polar lipids rich in ω3 fatty acids are concentrated. The objective of this review is to summarize all the knowledge about the physico-chemical composition, digestive behavior and oxidative stability of plant polar lipid assemblies to emphasize their potential as functional ingredients in human diet and their potentialities to substitute artificial surfactants/antioxidants. The specific composition of plant membrane assemblies is detailed, including plasma membranes, oil bodies, and chloroplast; emphasizing its concentration in phospholipids, galactolipids, peculiar proteins, and phenolic compounds. These molecular species are hydrolyzed by specific digestive enzymes in the human gastrointestinal tract and reduced the hydrolysis of triacylglycerols and their subsequent absorption. Galactolipids specifically can activate ileal break and intrinsically present an antioxidant (AO) activity and metal chelating activity. In addition, their natural association with phenolic compounds and their physical state (Lα state of digalactosyldiacylglycerols) in membrane assemblies can enhance their stability to oxidation. All these elements make plant membrane molecules and assemblies very promising components with a wide range of potential applications to vectorize ω3 polyunsaturated fatty acids, and equilibrate human diet.

Bibliographic Details

Main Authors:	Kergomard, Jeanne, Carrière, Frédéric, Barouh, Nathalie, Villeneuve, Pierre, Vié, Véronique, Bourlieu, Claire
Format:	article biblioteca
Language:	eng
Subjects:	Q04 - Composition des produits alimentaires, Q01 - Sciences et technologies alimentaires - Considérations générales, composition des aliments, lipide, digestibilité, stabilité oxydative, surfactant, propriété bioactive, propriété physicochimique, analyse des produits alimentaires, http://aims.fao.org/aos/agrovoc/c_10961, http://aims.fao.org/aos/agrovoc/c_4362, http://aims.fao.org/aos/agrovoc/c_2266, http://aims.fao.org/aos/agrovoc/c_35879, http://aims.fao.org/aos/agrovoc/c_7529, http://aims.fao.org/aos/agrovoc/c_4b49522d, http://aims.fao.org/aos/agrovoc/c_1521, http://aims.fao.org/aos/agrovoc/c_1d791cf0,
Online Access:	http://agritrop.cirad.fr/599720/ http://agritrop.cirad.fr/599720/7/599720.pdf
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