通过与食物大分子的相互作用提高脂溶性维生素的生物利用性和稳定性:现代技术方法
Nian Liu1,2, Yan Yang1,2, Xinggang Ni1,2
1State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China.
Comprehensive reviews in food science and food safety
|December 15, 2025
概括
与蛋白质,脂质和碳水化合物等食物大分子结合脂肪溶性维生素 (FSV),提高了它们的稳定性和吸收性. 本综述探讨了食品和补充剂中增强维生素输送的机制和技术.
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
- 材料科学 材料科学 材料科学
背景情况:
- 脂溶性维生素 (FSV) 是重要的微量营养素,但由于溶解性和敏感性差,其生物利用性较低.
- 目前的食品和营养药品系统在有效的FSV输送和利用方面扎.
研究的目的:
- 审查FSV与食品巨分子相互作用的分子机制.
- 解释这些相互作用如何增强FSV稳定性和吸收.
- 为了指导改进FSV交付系统的设计.
主要方法:
- 关于分子相互作用和表征技术的文献综述.
- 对FTIR,光光谱学,NMR,热量计和光散射等技术的分析.
- 蛋白质,脂质和碳水化合物载体的比较评估.
主要成果:
- 蛋白质提供疏水口袋和用于FSV结合的键.
- 脂质促进FSVs的小胞溶解和膜传输.
- 碳水化合物提供包含,保护和控制释放FSVs.
结论:
- 基于宏分子的策略显著提高FSV稳定性和生物可用性在食品和制药应用中.
- 未来的研究应该专注于响应式载体,微生物群相互作用和人工智能驱动的设计,以实现个性化的维生素输送.
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