In Vitro and In Vivo Digestibility of Soybean, Fish, and Microalgal Oils, and Their Influences on Fatty Acid Distribution in Tissue Lipid of Mice

Abstract

The digestion rates of microalgal (docosahexaenoic acid, DHA, 56.8%; palmitic acid, 22.4%), fish (DHA, 10.8%; eicosapentaenoic acid, EPA, 16.2%), and soybean oils (oleic, 21.7%; linoleic acid, 54.6%) were compared by coupling the in vitro multi-step and in vivo apparent digestion models using mice. The in vitro digestion rate estimated based on the released free fatty acids content was remarkably higher in soybean and fish oils than in microalgal oil in 30 min; however, microalgal and fish oils had similar digestion rates at longer digestion. The in vivo digestibility of microalgal oil (91.49%) was lower than those of soybean (96.50%) and fish oils (96.99%). Among the constituent fatty acids of the diet oils, docosapentaenoic acid (DPA) exhibited the highest digestibility, followed by EPA, DHA, palmitoleic, oleic, palmitic, and stearic acid, demonstrating increased digestibility with reduced chain length and increased unsaturation degree of fatty acid. The diet oils affected the deposition of fatty acids in mouse tissues, and DHA concentrations were high in epididymal fat, liver, and brain of mice fed microalgal oil. In the present study, microalgal oil showed lower in vitro and in vivo digestibility, despite adequate DHA incorporation into major mouse organs, such as the brain and liver.

Healthy Ageing Is Associated with Preserved or Enhanced Nutrient and Mineral Apparent Digestibility in Dogs and Cats Fed Commercially Relevant Extruded Diets

“…This finding was corroborated by the lower fat digestibility (78%) observed in senior cats when fed the HF-LFb diet, which contained a similar total fat level than the HF-MFb (17-18%) but from different ingredient sources. Although fish oil, rich in polyunsaturated fatty acids (PUFA), was the main fat source in the HF-LFb diet, certain PUFA may have a lower hydrolysis rate [35], which is related to the location of the double bond and molecular structure [36].…”

Selective Consumption of Fish Oil at End of the Day Increases the Physiological Fatty Acid Compositions of Eicosapentaenoic Acid and Docosahexaenoic Acid in Mice

“…Molecules 2021, 26, x FOR PEER REVIEW 2 of 13 acid and 21.2% oleic acid) or lard (45.1% oleic acid and 26.5% palmitic acid) without affecting their daily food intake [8]. Additionally, body weights of mice that consumed a high fat diet containing microalgal oil (56.8% DHA, 22.4% palmitic acid) were significantly decreased compared with the mice that consumed fish oil [9]. Du et al conducted a metaanalysis of randomized controlled trials and found that fish oil supplementation may help reduce abdominal fat [10].…”

“…For example, mice who consumed a high-fat diet containing Spirulina lipids (46.8% palmitic acid, 20.3% γ-linolenic acid, and 16.8% linoleic acid) or fish oil (26.6% docosahexaenoic acid [DHA], 14.3% eicosapentaenoic acid [EPA], and 14.4% palmitic acid), gained less weight than mice consuming the same amount of a high-fat diet composed of soybean oil (54.5% linoleic acid and 21.2% oleic acid) or lard (45.1% oleic acid and 26.5% palmitic acid) without affecting their daily food intake [8]. Additionally, body weights of mice that consumed a high fat diet containing Molecules 2022, 27, 1271 2 of 12 microalgal oil (56.8% DHA, 22.4% palmitic acid) were significantly decreased compared with the mice that consumed fish oil [9]. Du et al conducted a meta-analysis of randomized controlled trials and found that fish oil supplementation may help reduce abdominal fat [10].…”

Regiospecific Positioning of Palmitic Acid in Triacylglycerol Structure of Enzymatically Modified Lipids Affects Physicochemical and In Vitro Digestion Properties

“…Among FAs, short-chain FAs (4~6 carbons in chain length) are most rapidly broken down by pancreatic lipases, followed by long-chain/unsaturated FAs and saturated FAs [ 9 ]. Based on the apparent digestibility of individual FAs following the administration of soybean oil to mice, the digestibility of P (88.43%) was higher than that of S (85.87%) in saturated FAs ( p < 0.05), while the digestibility of linolenic acid (96.2%) was the highest in unsaturated FAs, followed by those of linoleic acid (93.63%) and oleic acid (91.53%) ( p < 0.05) [ 11 ]. The in vivo absorption rates of the OPO and OOP diets in rats have been reported to be 80% and 67%, respectively, and as an individual FA, the absorption rates of P in the administrated OPO and OOP are 80% and 63%, respectively [ 12 ].…”

“…Most studies have focused on analyzing the physicochemical properties of TAGs that differ in the regiospecific positions of certain FAs [ 13 , 14 , 15 , 16 , 17 ]. Previous studies on lipid digestibility have measured and compared the relative digestion rates of edible oils (soybean oil, algae oil, DAG-rich algae oil) [ 18 ] and symmetrical or non-symmetrical TAGs based on the levels of hydrolyzed FFAs using the in vitro digestion method [ 19 ] or compared in vivo digestion rates of specific edible oils using animal models [ 11 ]. However, studies comparing the digestion characteristics of lipids containing TAGs with different types of FAs (such as P, O, or S) and the incorporated positions of the FAs are still limited.…”