通过比格尔技术增强中链脂肪酸输送
Manuela Machado1, Eduardo M Costa1, Sara Silva1
1CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal.
Gels (Basel, Switzerland)
|November 26, 2024
概括
新的中链脂肪酸 (MCFA) 包装的大饼提供了增强的稳定性和生物可用性. 这些新型大头体现了受控释放,显示了功能性食品和营养药物应用的前景.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物材料工程 生物材料工程
- 营养学药物开发
背景情况:
- 中链脂肪酸 (MCFA) 具有众多的健康益处,但往往由于稳定性和生物可用性不佳而受到影响.
- 开发有效的输送系统对于最大限度地发挥MCFA的治疗潜力至关重要.
研究的目的:
- 开发和描述使用子油作为MCFA来源的中链脂肪酸 (MCFA) 装载的新型大饼.
- 为了评估这些比格尔的物理化学性质,稳定性和体外性能,用于营养应用.
主要方法:
- 使用子油制备了装满MCFA的大饼.
- 物理化学表征涉及FTIR,SEM,热稳定性测试和风湿学测量.
- 实验室模拟胃肠道消化,细胞毒性测定和Caco-2/HT29-MTX细胞透性研究进行.
主要成果:
- 比格尔的油脂结合能力高 (87-98%),并保留了大量的酸 (178.32 ± 0.10 mg/g).
- FTIR和SEM证实了稳定的脂肪酸结合和凝聚的结构;大头在50°C稳定5天.
- 风病学测试表明固体状行为 (G'>G′′),模拟消化显示与纯油相比,MCFA保留率显著更高 (38.1%与1.7%相比),表明生物可用性得到改善. 低细胞毒性和受控释放 (大约. 10%超过6小时) 观察到.
结论:
- 含有MCFA的大代表了一个稳定和安全的输送平台,可以提高脂肪酸的生物可用性.
- 控制释放特征和改善的稳定性将这些大饼定位为功能性食品和营养保健品的有希望的成分.
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