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糖化核桃粉-合物 (COS-MMGGED-Ca):制备,表征和促进的吸收

Zilin Wang¹, Litong Liu¹, Haifen Jiang¹

¹College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.

|August 28, 2024

概括

糖化增强了一种新型核桃 (MMGGED),以产生稳定的酸盐 (COS-MMGGED-Ca). 这种改进的酸盐表现出更好的结合,稳定性和吸收性,为高效的补充剂提供了潜力.

科学领域:

食品科学与技术食品科学与技术
生物化学生物化学
营养科学营养科学

背景情况:

脱脂的核桃粉是生物活性的潜在来源.
缺乏是广泛存在的营养问题.
现有的补充剂面临着稳定性和生物可用性的挑战.

研究的目的:

从核桃粉中分离和描述一种新的结合.
为了合成和评估一个糖化 - - 基酸盐,以提高其性能.
为了研究新型酸盐的稳定性,加工性能和运输.

主要方法:

基酸的分离和合成.
结构特征和计算机模拟用于绑定位点识别.
在体外消化稳定性和Caco-2细胞单层运输试验.

主要成果:

一个具有高结合能力的新型MMGGED被分离出来.
MMGGED-Ca (COS-MMGGED-Ca) 的糖化显著提高了其稳定性和热处理性能.
与对照人群相比,COS-MMGGED-Ca显示的释放增强,并显著增加了Caco-2细胞间的运输.

结论:

糖化是一种有效的策略,可以增强酸酸的结构性质,稳定性和生物可用性.
这种新型的糖化 - - 合酸显示出作为一种高效的补充剂的前景.
这项研究为高价值的核桃食成分的利用提供了基础.

关键词:

吸收的吸收.糖化核桃酸是糖化的核桃酸.胡酸胆酸是一种酸.稳定的稳定性稳定的稳定性结构性表征结构性表征

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