核桃酸酸盐的制备,结构特征,吸收和运输研究
Weizhe Zheng1, Jianing Wang1, Xiaoyue Yao1
1School of Food and Health, Beijing Technology and Business University, Beijing 100048, China. maaj@btbu.edu.cn.
Food & function
|January 2, 2025
概括
研究人员开发了一种具有增强生物可用性的新型核桃-酸盐 (WP-Ca). 这种WP-Ca配方改善的吸收,即使有饮食抑制剂,为补充提供了一个新的途径.
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:
- 缺乏症是全球性的健康问题,通常由饮食抑制剂加剧.
- 目前的补充剂面临生物可用性和胃肠道稳定性的挑战.
- 核桃是类的丰富来源,具有潜在的生物活性特性.
研究的目的:
- 准备和表征一种具有改善结合和生物可用性的新型核桃-合盐 (WP-Ca).
- 研究WP-Ca.的胃肠道稳定性和增强吸收效果.
- 探索WP-Ca作为强化的功能成分的潜力.
主要方法:
- 使用酶和中性酶对核桃蛋白的酶性水解,以获得核桃 (WP).
- 使用SEM和FT-IR等技术优化WP-合盐 (WP-Ca) 制备条件和表征.
- 使用Caco-2细胞模型评估WP-Ca的胃肠道稳定性和的生物可用性.
主要成果:
- 优化的WP-Ca制剂产生了具有高结合能力 (106.4 mg g-1) 的1kDa以下的.
- 鉴定证实了与WP的炭基,基和氨基群的结合.
- WP-Ca表现出良好的胃肠道稳定性,并在Caco-2细胞中显著提高的生物可用性.
- WP-Ca有效地抵消了植物酸盐和酸盐对吸收的抑制作用.
结论:
- 成功制备了一种新型的,高度生物可用的核桃-合盐 (WP-Ca).
- WP-Ca表现出优异的胃肠道稳定性,并增强的吸收,克服饮食抑制剂.
- 这项研究为开发创新的补充剂和利用核桃制造高价值产品提供了科学基础.
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