在体外消化过程中,oleogel成分对脂质消化能力和β-胡卜素生物可访问性的影响
Mohsen Ramezani1, Olga Martín-Belloso1, Laura Salvia-Trujillo1
1Department of Food Technology, Engineering and Science, University of Lleida, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain; Agrotecnio Center, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain.
Food chemistry
|June 13, 2024
概括
这项研究表明,不同的oleogel结构如何影响脂质消化和β-胡卜素 (βC) 吸收. 定制oleogel微结构是设计有效的营养递送系统的关键.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 材料科学 材料科学 材料科学
背景情况:
- 油脂提供结构化脂质输送系统,具有潜在的健康益处.
- 控制油脂凝的微观结构对于调节营养物质的生物可访问性至关重要.
- 了解脂质消化和β-胡卜素 (βC) 在油脂凝中的生物可用性对于食品应用至关重要.
研究的目的:
- 调查共同oleogelator类型 (莱素与化莱素),度和添加水对脂质消化和玉米油油油凝中的βC生物可访问性的影响.
- 为了将oleogel微观结构与体外脂质消化和βC生物可访问性相关联.
- 探索油脂凝作为提高营养吸收的输送系统的潜力.
主要方法:
- 玉米油油凝的制备,含有不同度的甘油酸盐 (GS) 和共同油凝剂 (莱素 (L) 或化莱素 (HL)).
- 在特定的油凝配方中包括β-胡卜素 (βC) 和水.
- 在体外肠道消化测试测量脂解和βC生物可访问性.
主要成果:
- 基于化莱西 (HL) 的油脂凝由于晶体尺寸较小和脂酶活性表面积增加而表现出更高的脂解.
- 基于莱西 (L) 的油脂具有较低的消化能力,这与较大的油滴和较小的表面积有关.
- 随着co-oleogelator度的增加,特别是L-oleogels中,βC的生物可访问性下降,但在充满水的oleogels中增强.
结论:
- 油脂凝的微观结构受同油脂凝剂的类型和度的影响,显著影响脂质消化和βC生物可访问性.
- 添加水可以提高βC在油脂凝中的生物可访问性,这表明它在菌形成中的作用.
- 量身定制oleogel微结构为设计先进的输送系统提供了一个有希望的策略,以改善营养物质的输送和吸收.
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