School of Public Health, Nanchang University, Nanchang 330006, China.
Department of Food Science, University of Massachusetts Amherst, MA 01003, USA.
Food Res Int. 2017 Oct;100(Pt 1):387-395. doi: 10.1016/j.foodres.2017.07.039. Epub 2017 Jul 17.
Carefully designed delivery systems are required to encapsulate and protect omega-3 fatty acids in commercial food and beverage products, but then release them at the required site-of-action within the human gastrointestinal tract (GIT). Previously, we showed that the oxidative stability of flaxseed oil (a plant-based source of omega-3 fatty acids) encapsulated in nanoemulsion droplets or calcium alginate microgels (hydrogel beads) was improved using caseinate as a natural antioxidant. In this study, the impact of caseinate on the digestion of flaxseed oil encapsulated in these delivery systems was investigated using a simulated GIT. The flaxseed oil was incorporated into four delivery systems: nanoemulsions (NE); nanoemulsions mixed with caseinate (NE+C); hydrogel beads (HB); and, hydrogel beads containing caseinate (HB+C). The gastrointestinal fate of the flaxseed oil droplets depended on delivery system type and the presence of protein. The flaxseed oil in the nanoemulsions (NE and NE+C) was rapidly hydrolyzed within the simulated small intestine, with over 76% and 65% of free fatty acids (FFAs) being released in the first 5 minutes, respectively. Conversely, the flaxseed oil in the hydrogel beads (HB and HB+C) was digested much more slowly, with only around 37% and 22% being released in the same period. This knowledge may be useful for designing delivery systems to protect omega-3 fatty acids from oxidation in functional foods, while still allowing them to be released in the GIT.
需要精心设计的输送系统来封装和保护商业食品和饮料产品中的ω-3 脂肪酸，但随后要在人体胃肠道（GIT）的所需作用部位释放它们。以前，我们已经表明，在纳米乳液液滴或海藻酸钠微凝胶（水凝胶珠）中封装的亚麻籽油（ω-3 脂肪酸的植物来源）的氧化稳定性可以通过使用酪蛋白酸钠作为天然抗氧化剂来提高。在这项研究中，使用模拟的 GIT 研究了酪蛋白酸钠对这些输送系统中封装的亚麻籽油消化的影响。将亚麻籽油掺入四种输送系统中：纳米乳液（NE）；纳米乳液与酪蛋白酸钠混合（NE+C）；水凝胶珠（HB）；以及含有酪蛋白酸钠的水凝胶珠（HB+C）。亚麻籽油滴在胃肠道中的命运取决于输送系统的类型和蛋白质的存在。纳米乳液中的亚麻籽油（NE 和 NE+C）在模拟的小肠中迅速水解，在最初的 5 分钟内分别释放了超过 76％和 65％的游离脂肪酸（FFAs）。相反，水凝胶珠中的亚麻籽油（HB 和 HB+C）的消化速度要慢得多，在同一时期仅释放了约 37％和 22％。这些知识可能有助于设计输送系统，以保护功能性食品中的ω-3 脂肪酸不被氧化，同时仍允许它们在 GIT 中释放。
