Lu F S Henna, Nielsen N S, Timm-Heinrich M, Jacobsen C
Division of Seafood Research, National Food Institute, Technical University of Denmark, Lyngby, Denmark.
Lipids. 2011 Jan;46(1):3-23. doi: 10.1007/s11745-010-3496-y. Epub 2010 Nov 19.
Marine phospholipids (MPL) have attracted a great deal of attention recently as they are considered to have a better bioavailability, a better resistance towards oxidation and a higher content of eicosapentaenoic (EPA) and docosahexaenoic acids (DHA) than oily triglycerides (fish oil) from the same source. Due to their tight intermolecular packing conformation at the sn-2 position and their synergism with α-tocopherol present in MPL extracts, they can form stable liposomes which are attractive ingredients for food or feed applications. However, MPL are still susceptible to oxidation as they contain large amounts polyunsaturated fatty acids and application of MPL in food and aquaculture industries is therefore a great challenge for researchers. Hence, knowledge on the oxidative stability of MPL and the behavior of MPL in food and feed systems is an important issue. For this reason, this review was undertaken to provide the industry and academia with an overview of (1) the stability of MPL in different forms and their potential as liposomal material, and (2) the current applications and future prospects of MPL in both food and aquaculture industries with special emphasis on MPL in the liposomal form.
海洋磷脂（MPL）近来备受关注，因为与来自同一来源的油性甘油三酯（鱼油）相比，它们被认为具有更好的生物利用度、更强的抗氧化性以及更高含量的二十碳五烯酸（EPA）和二十二碳六烯酸（DHA）。由于它们在sn-2位具有紧密的分子间堆积构象，并且与MPL提取物中存在的α-生育酚具有协同作用，它们可以形成稳定的脂质体，这使其成为食品或饲料应用中具有吸引力的成分。然而，MPL仍然容易被氧化，因为它们含有大量多不饱和脂肪酸，因此在食品和水产养殖行业中应用MPL对研究人员来说是一个巨大的挑战。因此，了解MPL的氧化稳定性以及MPL在食品和饲料体系中的行为是一个重要问题。出于这个原因，进行了本综述，旨在为行业和学术界提供以下方面的概述：（1）不同形式的MPL的稳定性及其作为脂质体材料的潜力，以及（2）MPL在食品和水产养殖行业中的当前应用和未来前景，特别强调脂质体形式的MPL。
