Department of Bioresources and Food Science, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul 143-701, Korea.
Int J Mol Sci. 2013 Aug 7;14(8):16333-47. doi: 10.3390/ijms140816333.
The purpose of this study was to examine the effect of biopolymer encapsulation on the digestion of total lipids and cholesterol in egg yolk using an in vitro human digestion model. Egg yolks were encapsulated with 1% cellulose, pectin, or chitosan. The samples were then passed through an in vitro human digestion model that simulated the composition of mouth saliva, stomach acid, and the intestinal juice of the small intestine by using a dialysis tubing system. The change in digestion of total lipids was monitored by confocal fluorescence microscopy. The digestion rate of total lipids and cholesterol in all egg yolk samples dramatically increased after in vitro human digestion. The digestion rate of total lipids and cholesterol in egg yolks encapsulated with chitosan or pectin was reduced compared to the digestion rate of total lipids and cholesterol in other egg yolk samples. Egg yolks encapsulated with pectin or chitosan had lower free fatty acid content, and lipid oxidation values than samples without biopolymer encapsulation. Moreover, the lipase activity decreased, after in vitro digestion, in egg yolks encapsulated with biopolymers. These results improve our understanding of the effects of digestion on total lipids and cholesterol in egg yolk within the gastrointestinal tract.
本研究旨在利用体外人消化模型研究生物聚合物包封对蛋黄中总脂质和胆固醇消化的影响。使用 1%纤维素、果胶或壳聚糖对蛋黄进行包封。然后，将样品通过透析管系统模拟口腔唾液、胃酸和小肠肠液组成的体外人消化模型。通过共聚焦荧光显微镜监测总脂质消化的变化。所有蛋黄样品经体外人消化后，总脂质和胆固醇的消化率均显著增加。与其他蛋黄样品相比，用壳聚糖或果胶包封的蛋黄的总脂质和胆固醇的消化率降低。用果胶或壳聚糖包封的蛋黄的游离脂肪酸含量和脂质氧化值低于未用生物聚合物包封的样品。此外，在体外消化后，包封在生物聚合物中的蛋黄中的脂肪酶活性降低。这些结果提高了我们对胃肠道内消化对蛋黄中总脂质和胆固醇的影响的理解。
