Oat and lipolysis: Food matrix effect

A - Papers appearing in refereed journals

Wilde, P. J., Garcia-Llatas, G., Lagarda, M. J, Haslam, R. P. and Grundy, M. M. L. 2019. Oat and lipolysis: Food matrix effect. Food Chemistry. 278 (25 April), pp. 683-691. https://doi.org/10.1016/j.foodchem.2018.11.113

AuthorsWilde, P. J., Garcia-Llatas, G., Lagarda, M. J, Haslam, R. P. and Grundy, M. M. L.

Oat is rich in a wide range of phytochemicals with various physico-chemical, colloidal and interfacial properties. These characteristics are likely to influence human lipid metabolism and the subsequent effect on health following oat consumption. The aim of this work was to investigate the impact of oat materials varying in complexity on the lipolysis process. The composition, structure and digestibility of different lipid systems (emulsions, oil bodies and oil enriched in phytosterols) were determined. The surface activities of phytosterols were examined using the pendant drop technique. Differences in lipid digestibility of the oat oil emulsions and the oil bodies were clearly seen. Also, the digestion of sunflower oil was reduced proportionally to the concentration of phytosterols present. This may be due to their interfacial properties as demonstrated by the pendant drop experiments. This work highlights the importance of considering the overall structure of the system studied and not only its composition.

KeywordsOat lipid; Food matrix; Lipolysis; Phytosterols; Interface; Micelles
Year of Publication2019
JournalFood Chemistry
Journal citation278 (25 April), pp. 683-691
Digital Object Identifier (DOI)https://doi.org/10.1016/j.foodchem.2018.11.113
PubMed ID30583430
Open accessPublished as non-open access
FunderBiotechnology and Biological Sciences Research Council
Funder project or codeTPM - Tailoring Plant Metabolism - Work package 1 (WP1) - High value lipids for health and industry
Output statusPublished
Publication dates
Online30 Nov 2018
Publication process dates
Accepted21 Nov 2018
PublisherElsevier Sci Ltd
Copyright licenseCC BY

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