Effect of Sialic Acid on the in-Vitro Digestion Properties of A Whole Nutrition Food for Special Medical Purposes

Abstract

This article explored the effects of the addition of SA on the in-vitro digestion characteristics of lipids and fat-soluble nutrients (vitamin E) in the whole nutrition food for special medical purposes for children aged 1 to 10 years old. The results showed that the addition of SA can promote the dispersibility of the food for special medical purposes in water. The droplet size decreased from 0.84±0.09 μm to 0.63±0.04 μm with the addition of SA, while there was no significance in ζ-potential (P>0.05). SA showed a positive effect on the release rate of fatty acids and the bioavailability of vitamin E. The release rate of fatty acids increased from 76.65% to 93.10%, and the bioaccessibility of vitamin E increased from 79.75% to 91.64%. In addition, the addition of SA had no significant effect on the oxidative stability during lipid digestion in special medical foods (P>0.05). This study provides an important reference basis for the subsequent application of SA in special medical and dietary food additives.

Keywords

• sialic acid
• special medical food
• in-vitro digestibility
• oxidation stability