Donovan Joseph D, Bauer Laura, Fahey George C, Lee Youngsoo
Dept. of Food Science and Human Nutrition, Univ. of Illinois at Urbana-Champaign, Champaign, IL, U.S.A.
Dept. of Animal Sciences, Univ. of Illinois at Urbana-Champaign, Champaign, IL, USA.
J Food Sci. 2017 Jun;82(6):1491-1499. doi: 10.1111/1750-3841.13725. Epub 2017 May 9.
Butyrate possesses negative sensory qualities and is most effectively utilized in the intestine to provide energy to the colonocyte for the maintenance of intestinal health. Butyrate has also shown promise in the treatment of intestinal disorders and diseases such as short bowel syndrome, inflammatory bowel disease, and colon cancer. To modify sensory properties, intestinal release, and butyrate production capabilities, tributyrin (TB) was microencapsulated in whey protein isolate (WPI)-based and gamma-cyclodextrin (GC)-based materials. Using an in vitro digestion and fermentation model, microcapsules containing TB were monitored for their release and production of butyrate in vitro. All samples containing TB showed limited butyrate release (<5%) during oral and gastric stages. In the small intestinal phase, all microcapsules containing TB released approximately 75% of their total butyrate with no significant differences (P > 0.05) across formulations. During the fermentation phase, GC-based microcapsules produced significantly more butyrate (P < 0.001) on a molar basis than all WPI-based microcapsules. Butyrate production increased significantly (P < 0.001) over each time interval with GC-based microcapsules having the highest during the 12 h of fermentation. The GC-based TB encapsulation systems were able to effectively deliver butyrate to the small intestine and generate butyrate in the large intestine. These microcapsules may, therefore, be beneficial for the maintenance of intestinal health and improvement of disease states across all areas of the gastrointestinal tract.
丁酸具有负面的感官特性，且在肠道中能最有效地被利用，为结肠细胞提供能量以维持肠道健康。丁酸在治疗肠道疾病如短肠综合征、炎症性肠病和结肠癌方面也显示出前景。为了改变感官特性、肠道释放和丁酸生成能力，将三丁酸甘油酯（TB）微囊化于基于乳清蛋白分离物（WPI）和基于γ-环糊精（GC）的材料中。使用体外消化和发酵模型，监测含TB的微胶囊在体外的丁酸释放和生成情况。所有含TB的样品在口腔和胃部阶段显示出有限的丁酸释放（<5%）。在小肠阶段，所有含TB的微胶囊释放了其总丁酸的约75%，各配方之间无显著差异（P>0.05）。在发酵阶段，基于GC的微胶囊在摩尔基础上产生的丁酸显著多于所有基于WPI的微胶囊（P<0.001）。随着时间间隔，丁酸生成显著增加（P<0.001），基于GC的微胶囊在12小时发酵期间产生的丁酸最多。基于GC的TB包封系统能够有效地将丁酸输送到小肠并在大肠中生成丁酸。因此，这些微胶囊可能有益于维持肠道健康并改善胃肠道所有区域的疾病状态。
