Tangsrianugul Nuttinee, Suphantharika Manop, McClements David Julian
Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand.
Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand.
Food Res Int. 2015 Dec;78:79-87. doi: 10.1016/j.foodres.2015.11.004. Epub 2015 Nov 10.
The influence of starch type (resistant starch (RS) versus native (NS) starch) and concentration (10 and 35wt.%) on the potential gastrointestinal fate of digestible lipid (corn oil) droplets encapsulated within starch hydrogels was studied using a simulated gastrointestinal tract (GIT). The NS used was a normal corn starch, whereas the RS used was a high amylose corn starch. Changes in morphology, organization, size, and charge of the particles in the delivery systems were measured as they passed through each stage of the GIT model: mouth, stomach, and small intestine. The GIT fates of three types of delivery system were compared: free lipid droplets; lipid droplets in RS-hydrogels; and, lipid droplets in NS-hydrogels. Encapsulation of the lipid droplets in the hydrogels had a pronounced influence on their GIT behavior, with the effect depending strongly on starch type. The starch granules in the RS-hydrogels remained intact throughout the simulated GIT because their compact structure makes them resistant to enzyme digestion. The initial rate of lipid digestion in the small intestine phase also depended on delivery system type: emulsion>RS-hydrogels>NS-hydrogels. However, the lipid phase appeared to be fully digested at the end of the digestion period for all samples. These results provide useful information for designing functional foods for improved health. For example, food matrices could be developed that slowdown the rate of lipid digestion, and therefore prevent a spike in serum triacylglycerols in the blood, which may be advantageous for developing functional foods to tackle diabetes.
利用模拟胃肠道（GIT）研究了淀粉类型（抗性淀粉（RS）与天然淀粉（NS））和浓度（10%和35%重量比）对包封于淀粉水凝胶中的可消化脂质（玉米油）液滴在胃肠道中潜在命运的影响。所用的NS是普通玉米淀粉，而所用的RS是高直链玉米淀粉。在递送系统中的颗粒通过GIT模型的每个阶段（口腔、胃和小肠）时，测量其形态、组织结构、大小和电荷的变化。比较了三种类型递送系统在胃肠道中的命运：游离脂质液滴；RS水凝胶中的脂质液滴；以及NS水凝胶中的脂质液滴。脂质液滴包封在水凝胶中对其胃肠道行为有显著影响，其效果强烈依赖于淀粉类型。RS水凝胶中的淀粉颗粒在整个模拟胃肠道中保持完整，因为其紧密结构使其抗酶消化。小肠阶段脂质消化的初始速率也取决于递送系统类型：乳液>RS水凝胶>NS水凝胶。然而，在消化期结束时，所有样品的脂质相似乎都被完全消化。这些结果为设计促进健康的功能性食品提供了有用信息。例如，可以开发出减缓脂质消化速率的食物基质，从而防止血液中血清三酰甘油的飙升，这对于开发应对糖尿病的功能性食品可能是有利的。
