Kappa-carrageenan in a pork-based high-fat diet inhibited lipid bioavailability through interactions with pork protein

• Published in: International journal of biological macromolecules Vol. 276; no. Pt 2; p. 133922
• Main Authors: Huang, Zhiji, Ding, Mengzhen, Xie, Yunting, Chen, Bingyan, Zhao, Di, Li, Chunbao
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier B.V 01.09.2024
• Subjects: Animals; Biological Availability; Carrageenan; Diet, High-Fat; Digestion; Digestion - drug effects; High-fat diet; Lipid Metabolism - drug effects; Lipids - chemistry; Lipolysis; Lipolysis - drug effects; Meat Proteins - metabolism; Pork; Pork Meat - analysis; Protein Hydrolysates - chemistry; Protein Hydrolysates - pharmacology; Soluble dietary fiber; Swine; κ-Carrageenan; κ-Carrageenan; Digestion; High-fat diet; Soluble dietary fiber; Pork; Lipolysis
• ISSN: 0141-8130; 1879-0003; 1879-0003
• DOI: 10.1016/j.ijbiomac.2024.133922

κ-Carrageenan is a soluble dietary fiber widely used in meat products. Although its regulatory effect on glycolipid metabolism has been reported, the underlying mechanism remains unclear. The present study established a pork diet model for in vitro digestion to study how κ-carrageenan affected its digestive behavior and lipid bioavailability. The results revealed that κ-carrageenan addition to a pork-based high-fat diet reduced the rate of lipolysis and increased the number and size of lipid droplets in an in vitro digestion condition. However, κ-carrageenan did not inhibit lipolysis when lipids and κ-carrageenan were mixed directly or with the addition of pork protein. Furthermore, the pork protein in the diet significantly enhanced the inhibitory effect of κ-carrageenan on lipolysis with decreased proteolysis and raised hydrophobicity of protein hydrolysate. Our findings suggest that κ-carrageenan can inhibit dietary lipid bioavailability by interacting with pork protein in meat products or meat-based diets during digestion and indicate the positive role of carrageenan in the food industry to alleviate the excessive accumulation of lipids in the body. •κ-Carrageenan in a pork-based high-fat diet dose-dependently decreased lipolysis rate during digestion.•The inhibitory effect of κ-carrageenan on lipolysis required the interaction with pork protein.•κ-Carrageenan reduced the hydrolysis degree of pork protein and augmented the hydrophobicity of protein hydrolysate.