Impact of Grape Seed Powder and Black Tea Brew on Lipid Digestion—An In Vitro Co-Digestion Study with Real Foods

Abstract

Effects of two foods with bioactive constituents (black tea brew, BTB and grape seed powder, GSP) on lipid digestibility was studied. Lipolysis inhibitory effect of these foods was examined using two test foods (cream and baked beef) with highly different fatty acid (FA) composition. Digestion simulations were performed either using both gastric and pancreatic lipase, or only with pancreatic lipase according to the Infogest protocol. Lipid digestibility was assessed based on the bioaccessible FAs. Results showed the triacylglycerols containing short- and medium-chain FAs (SCFA and MCFA) are non-preferred substrates for pancreatic lipase; however, this is not characteristic for GL. Our findings suggest that both GSP and BTB primarily affect the lipolysis of SCFAs and MCFAs, because the dispreference of pancreatic lipase towards these substrates was further enhanced as a result of co-digestion. Interestingly, GSP and BTB similarly resulted in significant decrease in lipolysis for cream (containing milk fat having a diverse FA profile), whereas they were ineffective in influencing the digestion of beef fat, having simpler FA profile. It highlights that the characteristics of the dietary fat source of a meal can be a key determinant on the observed extent of lipolysis when co-digested with foods with bioactive constituents.

Lipid digestibility of sour cream and its analogue during in vitro digestion simulation and co‐consumption with cooked pasta

“…Therefore, the fatty‐acid‐specific results of both co‐digestion experiments suggest that the addition of CP modifies the efficacy (activity and/or accessibility) of GL, as a preference for digestion of triacylglycerols with SCFAs and MCFAs has previously been associated with GL (Tormási & Abrankó, 2023).…”

“…The clearly fatty‐acid‐specific increase in lipolysis due to GL in both SC and SCA can most likely be explained by the fact that the efficiency of lipase enzymes is influenced by the structural characteristics of the TAGs, that is, the different distribution of fatty acids within the TAG. Both GL and PL enzymes have regiospecific preferences for FAs at the outer sn ‐1/3 positions and it is also generally accepted that GL has an increased preference for the FAs in the sn ‐3 position in TAGs (Carrière et al ., 1997; Armand, 2007; Tormási & Abrankó, 2023). Since the observed MCFA surplus in SC and SCA can be associated with the contribution of GL, it is postulated that these MCFAs are dominantly resulting from the hydrolysis of TAGs, in which the MCFAs are in the sn ‐3 position.…”

“…According to literature data (Michalski et al ., 2013), ~75% of C18:1n‐9c in palm oil is in the sn ‐2 (62%) or sn ‐3 (13%) position, and in the case of C18:2n‐6c, it is ~70% (60% sn ‐2 and 10% sn ‐3) and the proportion of assumed POO (palmitic–oleic–oleic) and POL (palmitic–oleic–linoleic) type TAGs is significant. These results together further confirm our and others' previous findings that gastric lipase has specific preference for TAGs that contain MCFAs (Michalski et al ., 2013; Teng et al ., 2020; Tormási & Abrankó, 2023).…”

Tannat grape pomace as an ingredient for potential functional biscuits: bioactive compound identification, in vitro bioactivity, food safety, and sensory evaluation

“…Kefir fortified with UAE-derived Sangiovese skin extract (from red grape pomace) presented α-glucosidase and pancreatic lipase inhibition ( 56 ). Grape seed powder inhibited cream (containing milk fat) lipolysis, whereas no inhibition was observed for beef fat, indicating that lipolysis may be determined by the dietary fat source of a meal ( 57 ). As to biscuits added with other food matrixes, a coffee fiber-containing biscuit showed a reduction of α-glucosidase activity ( 58 ).…”