Factors Influencing the Digestibility of Solid Fats: Mammalian and Plant Lipases--Glyceride Structure and Solvent.

摘要

The need for stable fats in military rations that are nutritionally and physiologically adequate is well recognized. Concerns have been raised regarding the digestibility of some solid fats that were considered as candidate fats to be used in calorically dense rations for short-term military feeding. The nutritional effect of fats is commonly evaluated by animal experimentation. The closing of animal facilities at the U.S. Army Natick Research, Development and Engineering Center in 1982 provided a challenge as well as an opportunity to seriously consider nonanimal assay techniques to determine the bioavailability of fats and other nutrients. The present study was undertaken to develop a simple and rapid enzymatic digestion method to meet the unique reaction requirements of solid fats. In addition, the effect of various factors such as the source of lipase, the structure of the fat, and the effect of certain additives, on the in vitro digestibility of fats was examined. It is anticipated that this study would be beneficial in screening various commercial fats prior to animal and human experimentation to meet the special requirements of energy-dense foods.