Lysophospholipids (LPLs)

Based on "Standard Soy Lecithin (Phospholipid)", we can obtain the  "Lysophospholipids (LPLs) " product through a unique enzymatic reaction technology. It is conceivable that the technology and control of the enzymatic reaction will also directly affect the composition and quality of the final product. Lysophospholipids (LPLs) are glycerophospholipids in which one acyl chain is lacking and then only one hydroxyl group of the glycerol backbone is acylated The most used phospholipase in the industry is "phospholipase A2", which cuts off the fatty acid at the second carbon (C2) of glycerol.
After the enzymatic reaction:
"Phosphatidylcholine (PC)-->"Lysophosphatidylcholine (LPC)"
"Phosphatidylethanolamine (PE)"-->"lysophosphatidylethanolamine (LPE)"
"Phosphatidylserine (PS)-->"Lysophosphatidylserine (LPS)"
"Phosphatidylinositol (PI) --> "Lysophosphatidylinositol(LPI)"
"Phosphatidic acid (PA) -->"Lysophosphatidic acid (LPA)"

The structure of phospholipids and lysophospholipids plays a key role in the lipolysis process, which is crucial for the digestion and absorption of fats.

Phospholipids have a hydrophilic (water-attracting) head and a hydrophobic (water-repelling) tail. This unique structure is vital for their function during digestion. While fat itself cannot dissolve in water, digestive enzymes require the presence of water to break down lipids. This is where lysophospholipids come in. As emulsifiers, they help "disguise" lipids and make them more hydrophilic.

When lysophospholipids interact with fat, their hydrophobic tail inserts into the fat, breaking it down into smaller droplets. Meanwhile, the hydrophilic head surrounds the droplets, allowing them to mix with water. This process, called "emulsification," significantly increases the surface area of the fat, making it easier for lipase enzymes to break it down. As a result, fat is digested more efficiently.

The next step is "absorption." After digestion, the lipids have been broken down into a complex mixture of monoglycerides, diglycerides, fatty acids, and other byproducts. However, these lipids tend to float in the intestinal cavity because oil is less dense than water. The small intestine’s microvilli cannot reach these floating lipids, hindering absorption.

Here, lysophospholipids once again play a crucial role. Using their "dual nature," they can interact with bile salts to form "mixed micelles"—small, water-soluble clusters that encapsulate the digested lipids, along with fat-soluble vitamins and other nutrients. These micelles are small enough to be absorbed by the microvilli in the small intestine.

Interestingly, lysophospholipids, due to their lack of a second fatty acid tail, are more hydrophilic than their fully-formed phospholipid counterparts. This makes lysophospholipids more effective at forming smaller droplets and micelles. As a result, the surface area for lipase to act on is even greater, improving fat digestibility. Additionally, the smaller mixed micelles make it easier for the body to absorb the fat-soluble nutrients they carry.

In summary, lysophospholipids enhance both the digestion and absorption of fats by emulsifying lipids into smaller droplets and helping transport essential nutrients in a form that the body can easily absorb.

Stomach - emulsifies fat, duodenum - helps fat digestion; ileum - forms mixed micelles, jejunum - helps absorption.

Orison Chemicals Limited can provide two types soy lecithin wich are rich in lysophospholipids:

Hydrolyzed Soy Lecithin (LeciOIL™Hy50)

Hydrolyzed Soy lecithin powder (LeciPOW™Hy95)