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通过调节它们的膜密度,从油脂体中控制地in vitro释放CBD

Zhaoxiang Ma^1,2, Edoardo Capuano³, Johannes H Bitter¹

¹Biobased Chemistry and Technology, Wageningen University and Research, Bornse Weilanden 9, PO Box 17, 6708 WG, Wageningen, The Netherlands.

Food & function

|June 9, 2025

概括

油脂体,天然的植物脂质滴,由于独特的油蛋白质,抵抗消化. 这种受控的水解使得像大麻 (CBD) 这样的脂性货物能够在肠道中得到有效的输送.

科学领域:

食品科学食品科学食品科学
生物化学生物化学
材料科学材料科学材料科学

背景情况:

油脂体是植物,特别是油中发现的原生脂质滴.
它们正在被探索为食品,化品和制药应用的天然脂质载体.
它们的口服产生的潜力取决于它们对消化的抵抗力,但影响这一点的因素尚不清楚.

研究的目的:

在模拟的肠道消化过程中调查影响油脂体脂解液的因素.
为了比较oleosome消化与其他油滴,并分析膜密度的影响.
评估由油脂酶衍生的受控释放的脂性载体,使用大麻 (CBD) 作为模型.

主要方法:

模拟的小肠消化模型.
油与乳清蛋白/脂稳定油滴的比较.
研究具有不同膜密度的油脂体.
从装载的油脂体中释放大麻 (CBD) 的跟踪.

主要成果:

与乳清蛋白/脂液滴相比,油体的脂质水解速度明显较慢.
油体膜蛋白 (oleosins) 可能会保护脂质核免受酶和胆汁盐的影响.
膜密度较低的油脂体呈现出更快的水解,这表明酶更容易进入.
证明了CBD的受控释放,受脂质水解率的影响.

结论:

油体膜的组成和密度在肠道消化过程中显著影响脂质水解率.
独特的油脂蛋白结构赋予了消化阻力,使油脂体适合于口服脂质的输送.
油脂体提供了一个动态系统,用于控制在胃肠道中释放脂性载体.

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