Institute of Food and Health, School of Agriculture and Food Science, University College Dublin, Belfield , Dublin 4 , Ireland and.
J Microencapsul. 2014;31(2):184-92. doi: 10.3109/02652048.2013.824513. Epub 2013 Aug 13.
This study investigated the in-vitro digestibility of cold-set whey protein (WP) microgels prepared by two gelation methods (external and internal) containing lipids (0%, 10% or 20% w/w). The incorporation of lipids into these matrices achieved higher entrapment of the bioactive vitamin riboflavin, as well as significant reductions in rates of both the digestion of the protein matrix, and the subsequent diffusion of the water-soluble bioactive. A biexponential model accounted for the contribution of digestion- and diffusion-driven mechanisms in describing the release of riboflavin into enzyme containing simulated gastrointestinal fluids. In particular, for external gelation microgels, as the lipid load within the matrices increased, the contribution of a faster diffusion-driven release was almost completely negated by a slower digestion-assisted release. Lipid loads provided a composite matrix capable of alternating from a burst to a sustained release of bioactive.
本研究考察了通过两种凝胶化方法（外部和内部）制备的含脂（0%、10%或 20%w/w）冷凝乳清蛋白（WP）微球的体外消化率。将脂质掺入这些基质中，实现了对生物活性维生素核黄素的更高包封率，同时显著降低了蛋白质基质的消化率和随后的水溶性生物活性物质的扩散率。双指数模型解释了消化和扩散驱动机制对描述核黄素在含有酶的模拟胃肠道液体中的释放的贡献。特别是对于外部凝胶化微球，随着基质中脂质负载的增加，更快的扩散驱动释放的贡献几乎完全被较慢的消化辅助释放所抵消。脂质负载提供了一种复合基质，能够交替从爆发式释放到持续释放生物活性物质。
