Does the Nature of Added Bioactive Lipids Affect the Biological Properties of Yogurts?—Case Study Coconut and Avocado Oils

Abstract

Bioactive lipids play an important role in human health and their benefits are linked to their chemical nature; for example, medium-chain fatty acids can have an important contribution to body weight management. This work aimed to test a strategy to enhance the quality profile and gastrointestinal tract resistance of previously developed vegetable oil-functionalized yogurts and further probe the biological potential of functionalized yogurts. Fortification with coconut and avocado vegetable oils led to increased nutritional value through an increase in essential fatty acids content, particularly in yogurts with vegetable oil bigels. One of the main problems with bioactive fatty acids fortification is their poor stability during in vitro digestion and consequently poor bioavailability. Despite this, the digested samples decreased lipid accumulation in Hep G2 and 3T3-L1 cells Functionalized yogurts were also responsible for high improvements in adiponectin secretion (35% for COY, 46% for CBY, 53% for AOY, and 48% ABY) compared with control yogurt. Moreover, in the inflammatory model, a reduction between 30% (for control yogurt) and 70% (for CBY) was observed for IL-6 secretion in LPS-stimulated cells. Considering these results, yogurt’s fortification with vegetable oils can be a viable alternative strategy to be scaled up for obesity management.

Bigels as Delivery Systems: Potential Uses and Applicability in Food

“…Additionally, the yogurt functionalized with avocado oil bigels modulated obesity-related metabolic pathways (e.g., glycerol release) [ 99 ]. In another study, yogurt was functionalized with bigels containing coconut and avocado oils [ 100 ]. The yogurt containing bigels was again more nutritionally functional than yogurt containing free-form vegetable oils [ 100 ].…”

“…In another study, yogurt was functionalized with bigels containing coconut and avocado oils [ 100 ]. The yogurt containing bigels was again more nutritionally functional than yogurt containing free-form vegetable oils [ 100 ]. Increased adiponectin secretion and reduction in interleukine-6 secretion were observed, further evidence that these yogurts can be used for obesity management [ 100 ].…”

“…In beeswax oleogels, ß-carotene was incorporated as an antioxidant, but it also had a significant impact on the oleogel hardness [ 102 ]. Unsaturated fatty acid-rich vegetable oils were used to produce bigels for functionalized yogurt [ 89 , 99 , 100 ]. These examples suggest that bigel component functionality can expand beyond modulating mechanical/rheological properties and can extend to therapeutic functions.…”

Understanding the Anti-Obesity Potential of an Avocado Oil-Rich Cheese through an In Vitro Co-Culture Intestine Cell Model

“…One of the most interesting options for this approach is the use of dairy matrices as carriers since they are highly consumed food products and already present favorable organoleptic characteristics and inherent potential health benefits [5,6]. This potential has been demonstrated using yogurt matrices [7], and of the studied options in terms of the binomial lipid source/carrier combination, avocado oil (AO)-fortified fresh cheese supplemented with probiotic microorganisms has been shown to be a suitable functional solution. Avocado oil is mainly composed of monounsaturated fatty acids (MUFAs), which have an important anti-inflammatory effect and can be used in the management of several health conditions such as obesity, diabetes, and fatty liver disease [8].…”