Monash Institute of Pharmaceutical Sciences, Monash University, 381 Royal Parade, Parkville, VIC 3052, Australia.
Monash Institute of Pharmaceutical Sciences, Monash University, 381 Royal Parade, Parkville, VIC 3052, Australia.
J Colloid Interface Sci. 2015 Jul 1;449:160-6. doi: 10.1016/j.jcis.2014.11.026. Epub 2014 Nov 18.
During lipolysis of triglyceride by lipase, monoglyceride and fatty acids are produced which combine with gastrointestinal fluids to form self-assembled structures. These solubilize hydrophobic food components to promote their absorption. The aim of this study was a detailed understanding of structure formation from triglyceride digestion products with saturated short-, medium- and long chain fatty acids. Complementary characterization methods have been applied comprising small angle X-ray and neutron scattering – the latter involving the contrast matching technique using fully deuterated fatty acids – polarized and depolarized dynamic light scattering and cryogenic-transmission electron microscopy. Shape, size and solubilization capacity of the self-assembled structures was dependent on composition and lipid chain length. Crystallization of fatty acid was observed when the solubility limit in the mixed bile salt micelles was exceeded; however, increasing pH and temperature increased the fatty acid solubility. The results provide insight into structure formation and crystallization of incorporated lipolysis products; this is important for a detailed understanding of food structure and nutrition, as well as the rational design of lipid based drug delivery systems.
在脂肪酶对甘油三酯进行脂解时，会产生单甘油酯和脂肪酸，它们与胃肠道中的液体结合形成自组装结构。这些结构能够溶解疏水性食物成分，促进其吸收。本研究的目的是详细了解含有饱和短链、中链和长链脂肪酸的甘油三酯消化产物的结构形成。应用了互补的表征方法，包括小角 X 射线和中子散射——后者涉及使用完全氘化脂肪酸的对比匹配技术——偏振和去偏振动态光散射以及低温透射电子显微镜。自组装结构的形状、大小和溶解能力取决于组成和脂质链长。当超过混合胆汁盐胶束中的溶解度极限时，观察到脂肪酸结晶；然而，增加 pH 值和温度会增加脂肪酸的溶解度。这些结果提供了对包含的脂解产物的结构形成和结晶的深入了解；这对于详细了解食物结构和营养以及合理设计基于脂质的药物传递系统非常重要。
