在微凝稳定乳液和酸盐基微粒中封装阿斯丁:体外消化和生物可访问性的分析
Ignacio Niizawa1, Brenda Y Espinaco1, Guillermo A Sihufe1
1Instituto de Desarrollo Tecnológico para la Industria Química (INTEC), Universidad Nacional del Litoral (UNL) - Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Güemes 3450 (S3000GLN), Santa Fe, Argentina.
International journal of biological macromolecules
|April 25, 2025
概括
酸盐封装通过在消化过程中保护它来改善阿斯塔山丁 (AX) 的生物可访问性. 这种新型的输送系统提高了这种强大的抗氧化剂作为功能性食品成分的有效性.
科学领域:
- 食品科学 食品科学 食品科学
- 营养生物化学 营养生物化学
- 生物材料是一种生物材料.
背景情况:
- 阿斯塔克桑丁 (AX) 是一种强大的天然抗氧化剂.
- 它的化学结构易于在消化过程中降解,限制其生物利用性.
- 需要有效的输送系统来保护胃肠道中的AX.
研究的目的:
- 在模拟消化下,评估来自不同输送系统的阿斯丁 (AX) 的生物可访问性.
- 将大豆油乳液与乳清蛋白聚合物 (MSE) 与两个基于酸盐的乳液微凝颗粒 (EMP1,EMP2) 进行比较.
主要方法:
- 模拟消化 (胃和肠道阶段).
- 素 (AX) 脂解和生物可访问性的分析.
- 同焦激光扫描显微镜观察滴滴凝聚.
主要成果:
- 所有测试的系统 (MSE,EMP1,EMP2) 在胃阶段都保护了AX.
- 在所有系统的肠道阶段发生了类似的脂解.
- 与MSE相比,在酸盐封装系统 (EMP1,EMP2) 中,AX的生物可访问性明显高于MSE.
- 在消化过程中,MSE显示出更快的滴滴凝聚.
结论:
- 与非封装系统相比,基于酸盐的乳液微凝颗粒增强了阿斯丁 (AX) 的生物可访问性.
- 改善的生物可访问性可能是由于在消化过程中减少了滴滴凝聚.
- 这些酸盐系统显示出作为新型功能性食品成分的潜力,用于输送脂性生物活性化合物.
相关概念视频
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