NORT, Aix-Marseille University, INRA, INSERM, 13005 Marseille, France.
Institut Galien Paris Sud, UMR 8612, Univ Paris-Sud, CNRS, Université Paris-Saclay, 5 rue J.-B. Clément, 92290 Châtenay-Malabry, France.
Food Chem. 2018 Jun 1;250:221-229. doi: 10.1016/j.foodchem.2018.01.063. Epub 2018 Jan 8.
Cholecalciferol (D) and retinyl palmitate (RP) are the two main fat-soluble vitamins found in foods from animal origin. It is assumed that they are solubilized in mixed micelles prior to their uptake by intestinal cells, but only scarce data are available on the relative efficiency of this process and the molecular interactions that govern it. The extent of solubilization of D and RP in micelles composed of lipids and sodium taurocholate (NaTC) was determined. Then, the molecular interactions between components were analyzed by surface tension and surface pressure measurements. The mixture of lipids and NaTC allowed formation of micelles with higher molecular order, and at lower concentrations than pure NaTC molecules. D solubilization in the aqueous phase rich in mixed micelles was several times higher than that of RP. This was explained by interactions between NaTC or lipids and D thermodynamically more favorable than with RP, and by D self-association.
胆钙化醇（D）和视黄醇棕榈酸酯（RP）是存在于动物源性食物中的两种主要脂溶性维生素。人们认为它们在被肠道细胞吸收之前就溶解在混合胶束中，但关于这个过程的相对效率以及控制它的分子相互作用的相关数据却很少。本文测定了由脂质和牛磺胆酸钠（NaTC）组成的胶束中 D 和 RP 的溶解程度。然后，通过表面张力和表面压力测量分析了各组分之间的分子相互作用。脂质和 NaTC 的混合物使得形成具有更高分子有序性的胶束，且所需浓度比纯 NaTC 分子更低。在富含混合胶束的水相中，D 的溶解程度要比 RP 高几倍。这可以通过 NaTC 或脂质与 D 之间的相互作用来解释，这种相互作用在热力学上比与 RP 更有利，而且 D 自身也会发生缔合。
