橄叶化合物的胃肠道稳定性的评估,基于与不可消化的碳水化合物同时使用和微封装
Carmen Duque-Soto1, Francisco Javier Leyva-Jiménez2,3, Rosa Quirantes-Piné4
1Department of Food Science and Nutrition, Faculty of Farmacy, University of Granada, Campus Universitario Cartuja s/n, 18071 Granada, Spain.
Nutrients
|January 11, 2024
概括
橄叶提取物 橄叶提取物
科学领域:
- 食品化学 食品化学
- 营养保健品 营养保健品
- 生物活性化合物 生物活性化合物
背景情况:
- 橄的副产品,像叶子一样,富含生物活性化合物.
- 这些化合物具有抗氧化,抗炎和免疫调节的特性.
- 在胃肠道条件下的不稳定性限制了它们在功能性食品中的使用.
研究的目的:
- 为了优化喷雾干燥封装富含醇的橄叶提取物使用inulin.
- 在模拟的胃肠道条件下,评估自由提取物,同时使用的提取物和微封装提取物的稳定性.
主要方法:
- 优化喷雾干燥封装橄叶提取物与胰岛素.
- 按照INFOGEST协议进行体外胃肠道消化.
- 模拟消化后化合物稳定性的分析.
主要成果:
- 自由橄叶提取物在消化过程中显著降解.
- 与胰岛素的同时使用和与胰岛素的微封装将化合物的降解降到最低.
- 这两种胰岛素策略都显示出类似的保护作用.
结论:
- 联合使用和胰岛素微封装都提高了橄叶的稳定性.
- 这些策略可以提高功能性食品中抗炎和免疫调节化合物的疗效.
- 胰岛素在胃肠道过境期间有望保护生物活性化合物.
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