He Zhenhong, Zeng Weiwei, Zhu Xiaoyu, Zhao Haizhen, Lu Yingjian, Lu Zhaoxin
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, People's Republic of China.
Department of Nutrition and Food Sciences, University of Maryland, College Park, MD 20742, USA.
Colloids Surf B Biointerfaces. 2017 Mar 1;151:232-239. doi: 10.1016/j.colsurfb.2016.12.026. Epub 2016 Dec 20.
Docosahexaenoic acid (DHA), one of the most important omega-3 polyunsaturated fatty acids (PUFAs), shows significant health benefits for human beings. In order to stabilize nutrients like DHA, microemulsion is normally used through the addition of surfactant, and surfactin as a natural peptide biosurfactant shows strong surface activity. In this study, we investigated the effects of surfactin on the stability of docosahexaenoic acid single cell oil (DHASCO) microemulsions. The microemusion region was significantly increased with elevated surfactin concentration from 0 to 0.2mmol/L, and reached a maximum. The o/w region of DHASCO microemulsion could significantly increase and the diameters of microemulsion particles were reduced from 140 to 15nm after addition of 0.2mmol/L surfactin into emulsion system. Generally, the physical and anti-oxidation stability of the o/w DHASCO microemulsion with surfactin was highly enhanced. DHA oxidation in microemulsion with surfaction was significantly reduced even stored at 37°C for 60days as compared to non-surfactin. The excellent properties of microemulsion with surfactin could be useful in functional food and medicine.
二十二碳六烯酸（DHA）是最重要的ω-3多不饱和脂肪酸（PUFA）之一，对人类健康有显著益处。为了稳定像DHA这样的营养物质，通常通过添加表面活性剂来制备微乳液，而表面活性素作为一种天然肽类生物表面活性剂具有很强的表面活性。在本研究中，我们研究了表面活性素对二十二碳六烯酸单细胞油（DHASCO）微乳液稳定性的影响。随着表面活性素浓度从0升高到0.2mmol/L，微乳液区域显著增大，并达到最大值。在乳液体系中添加0.2mmol/L表面活性素后，DHASCO微乳液的水包油区域可显著增大，微乳液颗粒直径从140nm减小到15nm。一般来说，添加表面活性素的水包油型DHASCO微乳液的物理稳定性和抗氧化稳定性得到了高度增强。与未添加表面活性素的情况相比，添加表面活性素的微乳液中的DHA氧化即使在37°C下储存60天也显著降低。含有表面活性素的微乳液的优异性能在功能性食品和医药领域可能会很有用。
