Comment améliorer la biodisponibilité des oméga-3 ?

19-07-22 | Nutrition

Effet de la gomme d’acacia sur la biodisponibilité intestinale des acides gras polyinsaturés n-3 chez le rat

Découvrez notre nouvelle publication en ligne, issue d’une collaboration entre nos équipes Nutrition et Formulation et la Société Nexira.
Publiée dans Biomolecules, vol. 12, n°7, 2022

Résumé en anglais

« Lipid emulsification is a technique that is being explored for improving the bioavailability of omega 3 (n-3) long chain (LC) fatty acid (FA). The nature of the emulsifiers can differently impact the lipid bioavailability via a modification of the lipolysis step. Among natural emulsifiers, gum acacia (GA), an indigestible polysaccharide, provides protective encapsulation of n-3 by forming a specifically crown-like shape around lipid drops, which could also impact the digestion step. Despite the interest in lipolysis rate, the impact of GA on lipid bioavailability has never been explored in a complete physiological context. Thus, we followed in a kinetics study the n-3 bioavailability in rat lymph, orally administered DHA-rich oil, formulated based on GA compared to the bulk phase form of the oil. The AUC values were significantly improved by +121% for total TG and by 321% for n-3 PUFA, specifically for EPA (+244%) and for DHA (+345%). Benefits of GA have also been related to the transport of FA in lymph, which was 2 h earlier (Tmax = 4 h), compared to the Tmax (6 h) obtained with the bulk phase oil. All the data showed that GA is one of the most favorable candidates of natural emulsifiers to improve n-3 bioavailability and their rate of absorption for health targets. »

plant-based powder as stabilizers