College of Food and Biology Engineering, Zhejiang Gongshang University , Hangzhou, Zhejiang 310018, People's Republic of China.
J Agric Food Chem. 2016 Mar 9;64(9):1977-88. doi: 10.1021/acs.jafc.5b05547. Epub 2016 Feb 23.
Interaction of endogenous sodium cholate (SC) with dietary amphiphiles would induce structural evolution of the self-assembled aggregates, which inevitably affects the hydrolysis of fat in the gut. Current work mainly focused on the interaction of bile salts with classical double-layered phospholipid vesicles. In this paper, the thermodynamics and structural evolution during the interaction of SC with novel unilamellar vesicles formed from vitamin-derived zwitterionic bolaamphiphile (DDO) were characterized. It was revealed that an increased temperature and the presence of NaCl resulted in narrowed micelle-vesicle coexistence and enlarged the vesicle region. The coexistence of micelles and vesicles mainly came from the interaction of monomeric SC with DDO vesicles, whereas micellar SC contributed to the total solubilization of DDO vesicles. This research may enrich the thermodynamic mechanism behind the structure transition of the microaggregates formed by amphiphiles in the gut. It will also contribute to the design of food formulation and drug delivery system.
内源性胆酸钠 (SC) 与膳食两亲物的相互作用会诱导自组装聚集体的结构演变，这不可避免地会影响肠道中脂肪的水解。目前的工作主要集中在胆汁盐与经典双层磷脂囊泡的相互作用上。本文描述了胆酸钠与新型由维生素衍生的两性离子 bolaamphiphile（DDO）形成的单层囊泡相互作用过程中的热力学和结构演变。结果表明，升高温度和存在 NaCl 会导致胶束-囊泡共存范围变窄，囊泡区域增大。胶束和囊泡的共存主要来自于单体胆酸钠与 DDO 囊泡的相互作用，而胶束态胆酸钠则有助于 DDO 囊泡的完全溶解。这项研究可能会丰富肠道中两亲物形成的微聚集结构转变背后的热力学机制。它也将有助于食品配方和药物传递系统的设计。
