Detection of docosahexaenoic acid oil (fermentation method)

The first influencing factor is the influence of the composition and structural differences of fatty acids on their digestion and absorption. Some researchers believe that differences in the sources of lipids and the forms of fatty acids may affect absorption, distribution, and bioavailability. DHA in the form of phospholipids is more easily absorbed than that in the form of triglycerides. Triglycerides are hydrolyzed by pancreatic lipase into 2-glycerol monophosphate and free fatty acids, while phospholipids are hydrolyzed by pancreatic phospholipase A2 to form lysophospholipids and free fatty acids. The ionized fatty acids and 2-glycerol phosphate enter bile microbiota and form water-soluble mixed particles with phospholipids, helping the non-polar lipids to cross the water barrier on the surface of the small intestine villi and reach the microvilli for absorption. The position of fatty acids in triglycerides determines whether they are absorbed as 2-glycerol monophosphate or as free fatty acids. When DHA is located at the Sn-2 position of triglycerides, they are most easily absorbed. In general, phospholipid metabolism reconstruction enzymes can selectively place unsaturated fatty acids at the Sn-2 position of glycerol esters and saturated fatty acids at the Sn-1 position. Secondly, the interaction between the functional groups or inclusions contained in fatty acids affects their digestion and absorption. The phosphate and nitrogen groups (mainly vitamin B complexes) contained in phospholipids consumed may interact with each other in several metabolic pathways; The phospholipid source of fatty acids (from egg yolks and animal tissues) contains a large amount of cholesterol, which can also affect the digestion and absorption of fatty acids; In addition, the digestibility of fatty acids is also related to their melting point. The more unsaturated fatty acids they contain, the lower their melting point, and the easier they are to digest. In summary, there are many factors that affect the digestion and absorption of DHA, both internal and external, and the influencing factors may vary among different species and individuals, and their mechanisms are currently being studied. The natural unsaturated fatty acids in catabolism are mostly cis and need to be converted into trans configurations in order to be metabolized β—— The oxidase system further oxidizes and decomposes. In organisms, the oxidation of unsaturated fatty acids requires the participation of more enzymes to proceed smoothly. Due to the presence of double bonds, DHA is more difficult to oxidize and decompose than saturated and monounsaturated fatty acids. The oxidative energy supply of n-3 fatty acids is mainly through peroxisomes and mitochondria β- Oxidation proceeds. The metabolism of DHA in rat liver cannot be carried out within mitochondria β- Oxidation, but rather by being oxidized by peroxisomes. Human skin epidermal cells exhibit high activity in the metabolism of unsaturated fatty acids (PUFAs), and the activity of 15-lipoxygenase in the skin epidermis is very high, which can convert 2-high- γ- Linolenic acid (DGLA) is converted into 15-hydroxyeicosapentaenoic acid, EPA is converted into 15-hydroxyeicosapentaenoic acid, and DHA is converted into 15-hydroxyeicosapentaenoic acid. After being absorbed by mammals, the vast majority of DHA is bound to triglycerides. DHA is an important component of mammalian and fish biofilms and the main precursor of some hormones. DHA is not the main energy source of the body, but may be oxidized and broken down in special circumstances, such as when other fatty acids are heavily utilized during hunger

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