Zou Liqiang, Liu Wei, Liu Chengmei, Xiao Hang, McClements David Julian
State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China.
J Agric Food Chem. 2015 Feb 25;63(7):2052-62. doi: 10.1021/jf506149f. Epub 2015 Feb 13.
Excipient foods have compositions and structures specifically designed to improve the bioaccessibility of bioactive agents present in other foods coingested with them. In this study, an excipient emulsion was shown to improve the solubility and bioaccessibility of curcumin from powdered rhizome turmeric (Curcuma longa). Corn oil-in-water emulsions were mixed with curcumin powder, and the resulting mixtures were incubated at either 30 °C (to simulate a salad dressing) or 100 °C (to simulate a cooking sauce). There was an appreciable transfer of curcumin into the excipient emulsions at both incubation temperatures, but this effect was much more pronounced at 100 °C. The bioaccessibility of curcumin measured using a simulated gastrointestinal tract model was greatly improved in the presence of the excipient emulsion, particularly in the system held at 100 °C. This effect was attributed to the higher initial amount of curcumin solubilized within the oil droplets, as well as that solubilized in the mixed micelles formed by lipid digestion. This study highlights the potential of designing excipient food emulsions that increase the oral bioavailability of lipophilic nutraceuticals, such as curcumin.
赋形剂食品具有专门设计的成分和结构，以提高与它们共同摄入的其他食品中生物活性成分的生物可及性。在本研究中，一种赋形剂乳液被证明可以提高姜黄根茎粉（姜黄属植物）中姜黄素的溶解度和生物可及性。将水包玉米油乳液与姜黄素粉末混合，并将所得混合物在30°C（模拟沙拉酱）或100°C（模拟烹饪酱）下孵育。在两个孵育温度下，姜黄素都有明显转移到赋形剂乳液中，但这种效果在100°C时更为明显。使用模拟胃肠道模型测量的姜黄素生物可及性在赋形剂乳液存在下大大提高，特别是在100°C的体系中。这种效果归因于油滴内溶解的姜黄素初始量较高，以及脂质消化形成的混合胶束中溶解的姜黄素量较高。这项研究突出了设计赋形剂食品乳液以提高亲脂性营养保健品（如姜黄素）口服生物利用度的潜力。
