赋形剂乳液粒径和油脂链长对橘子中β-胡萝卜素的物化特性及生物可给性的影响
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摘要
利用体外模拟胃肠道(Gastrointestinal tract,GIT)消化模型,研究了粒径大小和油脂链长对赋形剂乳液/橘子混合体系在胃肠道消化过程中物化特性、微观形态的变化和对橘子中β-胡萝卜素生物可给性的影响。结果表明:相比于中等粒径(500 nm)乳液和大粒径(10μm)乳液,小粒径(200 nm)乳液的物理特性(粒径和电位)和微观形态在各个模拟消化阶段中的变化趋势最明显;除小肠消化阶段之外,中链油脂(以MCT油为代表)制备的赋形剂乳液的物理特性与长链油脂(以玉米油为代表)制备的赋形剂乳液没有显著性差异(p>0.05);小粒径乳液的油脂消化速率最快,其生物可给性提升(38.13%)的效果显著大于中粒径(24.93%)和大粒径(26.23%)乳液(p<0.05);长链油脂与中链油脂的油脂消化速率的差异不显著(p>0.05);与中链油脂相比,长链油脂制备的赋形剂乳液对提高橘子中β-胡萝卜素的生物可给性具有更显著的影响(p<0.05)。研究结果对于科学设计赋形剂乳液来提高果蔬中亲脂性生物活性物质的生物可给性具有重要指导作用。
A simulated gastrointestinal tract(GIT)model was used to research the effects of different particle size and different chain length lipids on the physicochemical properties,microstructure and bioaccessibility of β-carotene in oranges during digestion process of excipient emulsions. The results showed that,compared with medium particle size(500 nm)and large particle size(10 μm)emulsions,the physical properties(particle size and potential)and microscopic morphology of small particle size(200 nm)emulsions showed the most significant change in each simulated digestion stage. Except for the small intestine phase,the physical properties of the excipient emulsion prepared from the medium-chain oil(represented by MCT oil)had no significant difference from that of the long-chain oil(represented by corn oil)(p>0.05). The emulsions of small particle had the fastest digestibility of oil and its bioavailability(38.13%)was significantly higher than that of medium size emulsions(24.93%)and large particle emulsions(26.23%)(p<0.05). There was no significant difference in lipid digestion rate between long chain lipids(represented by corn oil)and medium chain lipids(represented by MCT oil)(p>0.05). Compared with medium chain lipids,the excipient emulsion prepared from long chain oils had a more significant effect on improving the bioaccessibility of β-carotene(p<0.05). This experiment had great significance in guiding the design of excipient emulsions to increase the bioaccessibility of lipophilic bioactive substances in fruits and vegetables.
A simulated gastrointestinal tract(GIT)model was used to research the effects of different particle size and different chain length lipids on the physicochemical properties,microstructure and bioaccessibility of β-carotene in oranges during digestion process of excipient emulsions. The results showed that,compared with medium particle size(500 nm)and large particle size(10 μm)emulsions,the physical properties(particle size and potential)and microscopic morphology of small particle size(200 nm)emulsions showed the most significant change in each simulated digestion stage. Except for the small intestine phase,the physical properties of the excipient emulsion prepared from the medium-chain oil(represented by MCT oil)had no significant difference from that of the long-chain oil(represented by corn oil)(p>0.05). The emulsions of small particle had the fastest digestibility of oil and its bioavailability(38.13%)was significantly higher than that of medium size emulsions(24.93%)and large particle emulsions(26.23%)(p<0.05). There was no significant difference in lipid digestion rate between long chain lipids(represented by corn oil)and medium chain lipids(represented by MCT oil)(p>0.05). Compared with medium chain lipids,the excipient emulsion prepared from long chain oils had a more significant effect on improving the bioaccessibility of β-carotene(p<0.05). This experiment had great significance in guiding the design of excipient emulsions to increase the bioaccessibility of lipophilic bioactive substances in fruits and vegetables.
引文
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[23]Mcclements D J.Food emulsions:Principles,practices,and techniques[J].International Journal of Food Science & Technology,2005,36(2):223-224.
[24]Zhang R,Zhang Z,Zou L,et al.Enhancing nutraceutical bioavailability from raw and cooked vegetables using excipient emulsions:Influence of lipid type on carotenoid bioaccessibility from carrots[J].Journal of Agricultural & Food Chemistry,2015,63(48):10508-10517.
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[26]Siqueiramoura M P,Primo F L,Espreafico E M,et al.Development,characterization,and photocytotoxicity assessment on human melanoma of chloroaluminum phthalocyanine nanocapsules[J].Materials Science & Engineering C Materials for Biological Applications,2013,33(3):1744-1752.
[27]翁优灵,沙爱民.多普勒电泳光散射Zeta电位分析新技术[J].中国测试技术,2005,31(4):20-23.
[28]王慧云,崔亚男,张春燕.影响胶体粒子Zeta电位的因素[J].中国医药导报,2010,7(20):28-30.
[30]李娅男.D-柠檬烯纳米乳的制备与应用研究[D].北京:北京化工大学,2013.
[31]Mun S,Decker E A,Mcclements D J.Influence of droplet characteristics on the formation of oil-in-water emulsions stabilized by surfactant-chitosan layers[J].Langmuir:the ACS Journal of Surfaces and Colloids,2005,21(14):6228-6234.
[32]Delahaije R J,Gruppen H,Giuseppin M L,et al.Towards predicting the stability of protein-stabilized emulsions[J].Advances in Colloid and Interface Science,2015,219:1-9.
[33]Zhang R,Zhang Z,Zou L,et al.Enhancement of carotenoid bioaccessibility from carrots using excipient emulsions:Influence of particle size of digestible lipid droplets[J].Food & Function,2016,7(1):93.
[34]Zhang R,Zhang Z,Zhang H,et al.Influence of emulsifier type on gastrointestinal fate of oil-in-water emulsions containing anionic dietary fiber(pectin)[J].Food Hydrocolloids,2015,45:175-185.
[35]Liu X,Bi J,Xiao H,et al.Increasing carotenoid bioaccessibility from yellow peppers using excipient emulsions:Impact of lipid type and thermal processing[J].Journal of Agricultural & Food Chemistry,2015,63(38):8534-8543.
[36]Zhang R,Zhang Z,Zou L,et al.Enhancement of carotenoid bioaccessibility from carrots using excipient emulsions:Influence of particle size of digestible lipid droplets[J].Food & Function,2016,7:93-103.
[37]Salvia-trujillo L,Mcclements D J.Enhancement of lycopene bioaccessibility from tomato juice using excipient emulsions:Influence of lipid droplet size[J].Food Chemistry,2016,210:295-304.
[38]Furr H C,Clark R M.Intestinal absorption and tissue distribution of carotenoids[J].The Journal of Nutritional Biochemistry,1997,8(7):364-377.
[39]Rich G T,Bailey A L,Faulks R M,et al.Solubilization of carotenoids from carrot juice and spinach in lipid phases:I.Modeling the gastric lumen[J].Lipids,2003,38(9):947-956.
[40]Salvia-trujillo L,Qian C,Mart? n-belloso O,et al.Modulating ?2-carotene bioaccessibility by controlling oil composition and concentration in edible nanoemulsions[J].Food Chemistry,2013,139(1-4):878-884.
[41]Qian C,Decker E A,Xiao H,et al.Nanoemulsion delivery systems:Influence of carrier oil on β-carotene bioaccessibility[J].Food Chemistry,2012,135(3):1440-1447.
[42]Mcclements D J,Xiao H.Designing food structure and composition to enhance nutraceutical bioactivity to support cancer inhibition[J].Seminars in Cancer Biology,2017,46:215-226.
[43]Gleize B,Tourniaire F,Depezay L,et al.Effect of type of TAG fatty acids on lutein and zeaxanthin bioavailability[J].British Journal of Nutrition,2013,110(1):1-10.
[44]Zhang R J,Zhang Z P,Zou L Q,et al.Impact of lipid content on the ability of excipient emulsions to increase carotenoid bioaccessibility from natural sources(raw and cooked carrots)[J].Food Biophys,2016,11(1):1-10.
[2]Abdelaal E S,Akhtar H,Zaheer K,et al.Dietary sources of lutein and zeaxanthin carotenoids and their role in eye health[J].Nutrients,2013,5(4):1169-1185.
[3]Schweiggert R M,Mezger D,Schimpf F,et al.Influence of chromoplast morphology on carotenoid bioaccessibility of carrot,mango,papaya,and tomato[J].Food Chemistry,2012,135(4):2736-2742.
[4]Lemmens L,Colle I,Buggenhout S V,et al.Carotenoid bioaccessibility in fruit-and vegetable-based food products as affected by product(micro)structural characteristics and the presence of lipids:A review[J].Trends in Food Science & Technology,2014,38(2):125-135.
[5]Zhang R,Zhang Z,Kumosani T,et al.Encapsulation of β-carotene in nanoemulsion-based delivery systems formed by spontaneous emulsification:Influence of lipid composition on stability and bioaccessibility[J].Food Biophysics,2016,11(2):154-164.
[6]Verkempinck S H E,Salvia-Trujillo L,Denis S,et al.Pectin influences the kinetics of in vitro lipid digestion in oil-in-water emulsions[J].Food Chemistry,2018,262(1):150-161.
[7]成策,刘伟,戴燕,等.赋形剂食品改善活性成分生物利用率研究进展[J].食品科学,2018(1):281-290.
[8]Liu W,Wang J,Mcclements D J,et al.Encapsulation of β-carotene-loaded oil droplets in caseinate/alginate microparticles:Enhancement of carotenoid stability and bioaccessibility[J].Journal of Functional Foods,2018,40:527-535.
[9]Li Q,He S H,Xu W L,et al.Formation,stability and in vitro digestion of β-carotene in oil-in-water milk fat globule membrane protein emulsions[J].Food Biophysics,2018,13(2):198-207.
[10]Jeffery J L,Turner N D,King S R.Carotenoid bioaccessibility from nine raw carotenoid-storing fruits and vegetables using an in vitro model[J].Journal of the Science of Food and Agriculture,2012,92:2603-2610.
[11]Van het Hof K.H,West C E,Weststrate J A,et al.Dietary factors that affect the bioavailability of carotenoids[J].The Journal of Nutrition,2000,130:503-506.
[12]Hedr? N E,Diaz V,Svanberg U.Estimation of carotenoid accessibility from carrots determined by an in vitro digestion method[J].European Journal of Clinical Nutrition,2002,56(5):425-430.
[13]Rodriguez-Roque M J,Rojas-Graue M A,Elez-Martinez P,et al.In vitro bioaccessibility of health-related compounds as affected by the formulation of fruit juice-and milk-based beverages[J].Food Research International,2014,62:771-778.
[14]Nidhi B,Baskaran V.Influence of vegetable oils on micellization of lutein in a simulated digestion model[J].Journal of the American Oil Chemists’ Society,2011,88(3):367-372.
[15]Mcclements D J,Xiao H.Excipient foods:designing food matrices that improve the oral bioavailability of pharmaceuticals and nutraceuticals[J].Food & Function,2014,5(7):1320.
[16]Xia Z Y,Mcclements D J,Xiao H.Influence of physical state of beta-carotene(crystallized versus solubilized)on bioaccessibility[J].Journal of Agricultural & Food Chemistry,2015,63(3):990-997.
[17]Zou L,Zheng B,Liu W,et al.Enhancing nutraceutical bioavailability using excipient emulsions:Influence of lipid droplet size on solubility and bioaccessibility of powdered curcumin[J].Journal of Functional Foods,2015,15:72-83.
[18]Clark R M,Yao L L,She L,et al.A comparison of lycopene and astaxanthin absorption from corn oil and olive oil emulsions[J].Lipids,2000,35(7):803-806.
[19]Minekus M,Alminger M,Alvito P,et al.A standardised static in vitro digestion method suitable for food-an international consensus[J].Food & Function,2014,5(6):1113-1124.
[20]Yuan X,Liu X,Mcclements D J,et al.Enhancement of phytochemical bioaccessibility from plant-based foods using excipient emulsions:Impact of lipid type on carotenoid solubilization from spinach[J].Food & Function,2018,9(8):4352-4365.
[21]Liu X,Bi J,Xiao H,et al.Enhancement of nutraceutical bioavailability using excipient nanoemulsions:Role of lipid digestion products on bioaccessibility of carotenoids and phenolics from mangoes[J].Journal of Food Science,2016,81(3):N754-N761.
[22]Biehler E,Mayer F,Hoffmann L,et al.Comparison of 3 spectrophotometric methods for carotenoid determination in frequently consumed fruits and vegetables[J].Journal of Food Science,2010,75(1):C55-C61.
[23]Mcclements D J.Food emulsions:Principles,practices,and techniques[J].International Journal of Food Science & Technology,2005,36(2):223-224.
[24]Zhang R,Zhang Z,Zou L,et al.Enhancing nutraceutical bioavailability from raw and cooked vegetables using excipient emulsions:Influence of lipid type on carotenoid bioaccessibility from carrots[J].Journal of Agricultural & Food Chemistry,2015,63(48):10508-10517.
[25]Sahu B P,Das M K.Formulation,optimization,and in vitro/in vivo evaluation of furosemide nanosuspension for enhancement of its oral bioavailability[J].Journal of Nanoparticle Research,2014,16(4):1-16.
[26]Siqueiramoura M P,Primo F L,Espreafico E M,et al.Development,characterization,and photocytotoxicity assessment on human melanoma of chloroaluminum phthalocyanine nanocapsules[J].Materials Science & Engineering C Materials for Biological Applications,2013,33(3):1744-1752.
[27]翁优灵,沙爱民.多普勒电泳光散射Zeta电位分析新技术[J].中国测试技术,2005,31(4):20-23.
[28]王慧云,崔亚男,张春燕.影响胶体粒子Zeta电位的因素[J].中国医药导报,2010,7(20):28-30.
[30]李娅男.D-柠檬烯纳米乳的制备与应用研究[D].北京:北京化工大学,2013.
[31]Mun S,Decker E A,Mcclements D J.Influence of droplet characteristics on the formation of oil-in-water emulsions stabilized by surfactant-chitosan layers[J].Langmuir:the ACS Journal of Surfaces and Colloids,2005,21(14):6228-6234.
[32]Delahaije R J,Gruppen H,Giuseppin M L,et al.Towards predicting the stability of protein-stabilized emulsions[J].Advances in Colloid and Interface Science,2015,219:1-9.
[33]Zhang R,Zhang Z,Zou L,et al.Enhancement of carotenoid bioaccessibility from carrots using excipient emulsions:Influence of particle size of digestible lipid droplets[J].Food & Function,2016,7(1):93.
[34]Zhang R,Zhang Z,Zhang H,et al.Influence of emulsifier type on gastrointestinal fate of oil-in-water emulsions containing anionic dietary fiber(pectin)[J].Food Hydrocolloids,2015,45:175-185.
[35]Liu X,Bi J,Xiao H,et al.Increasing carotenoid bioaccessibility from yellow peppers using excipient emulsions:Impact of lipid type and thermal processing[J].Journal of Agricultural & Food Chemistry,2015,63(38):8534-8543.
[36]Zhang R,Zhang Z,Zou L,et al.Enhancement of carotenoid bioaccessibility from carrots using excipient emulsions:Influence of particle size of digestible lipid droplets[J].Food & Function,2016,7:93-103.
[37]Salvia-trujillo L,Mcclements D J.Enhancement of lycopene bioaccessibility from tomato juice using excipient emulsions:Influence of lipid droplet size[J].Food Chemistry,2016,210:295-304.
[38]Furr H C,Clark R M.Intestinal absorption and tissue distribution of carotenoids[J].The Journal of Nutritional Biochemistry,1997,8(7):364-377.
[39]Rich G T,Bailey A L,Faulks R M,et al.Solubilization of carotenoids from carrot juice and spinach in lipid phases:I.Modeling the gastric lumen[J].Lipids,2003,38(9):947-956.
[40]Salvia-trujillo L,Qian C,Mart? n-belloso O,et al.Modulating ?2-carotene bioaccessibility by controlling oil composition and concentration in edible nanoemulsions[J].Food Chemistry,2013,139(1-4):878-884.
[41]Qian C,Decker E A,Xiao H,et al.Nanoemulsion delivery systems:Influence of carrier oil on β-carotene bioaccessibility[J].Food Chemistry,2012,135(3):1440-1447.
[42]Mcclements D J,Xiao H.Designing food structure and composition to enhance nutraceutical bioactivity to support cancer inhibition[J].Seminars in Cancer Biology,2017,46:215-226.
[43]Gleize B,Tourniaire F,Depezay L,et al.Effect of type of TAG fatty acids on lutein and zeaxanthin bioavailability[J].British Journal of Nutrition,2013,110(1):1-10.
[44]Zhang R J,Zhang Z P,Zou L Q,et al.Impact of lipid content on the ability of excipient emulsions to increase carotenoid bioaccessibility from natural sources(raw and cooked carrots)[J].Food Biophys,2016,11(1):1-10.