School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, PR China.
Food Funct. 2018 Jul 17;9(7):3610-3616. doi: 10.1039/c8fo00788h.
Lipophenols such as tea polyphenol palmitate derivatives (palmitoyl esters of tea polyphenols) have been classified as non-toxic food additives due to their better protective effects on lipidic food matrices from oxidation, but their digestion and absorption have remained unexplored. In this study, the digestive stability of tyrosol acyl esters (TYr-Es) with fatty acids of different chain lengths and different degrees of unsaturation such as C12:0, C14:0, C16:0, C18:0, C18:1, C18:2, and C22:6 was evaluated using an in vitro simulated gastrointestinal tract model containing various digestive enzymes (pancreatin, pancreatic lipase and phospholipase A2). HPLC-UV measurements demonstrated that only pancreatin and pancreatic lipase, but not phospholipase A2, could hydrolyze TYr-Es to free TYr. The degree of TYr-E hydrolysis negatively correlated with the chain length but positively correlated with the degree of unsaturation of their lipid moiety. In addition, the fact that TYr in fatty acid ester forms could be absorbed by the intestinal lumen, at least partially in the form of free TYr, may explain a sustained release behavior of TYr-Es to TYr during the time-course following the digestion process.
脂溶性多酚，如茶多酚棕榈酸酯衍生物（茶多酚棕榈酸酯），因其对脂质食品基质的氧化具有更好的保护作用而被归类为无毒的食品添加剂，但它们的消化和吸收仍未被探索。在这项研究中，使用含有各种消化酶（胰蛋白酶、胰脂肪酶和磷脂酶 A2）的体外模拟胃肠道模型，评估了具有不同链长和不同不饱和度的脂肪酸的酪醇酰酯（TYr-Es），如 C12:0、C14:0、C16:0、C18:0、C18:1、C18:2 和 C22:6 的消化稳定性。HPLC-UV 测量表明，只有胰蛋白酶和胰脂肪酶，但不是磷脂酶 A2，可以将 TYr-Es 水解为游离 TYr。TYr-E 水解的程度与它们的脂质部分的链长呈负相关，但与不饱和度呈正相关。此外，脂肪酸酯形式的 TYr 可以被肠腔吸收，至少部分是以游离 TYr 的形式，这可能解释了 TYr-Es 在消化过程结束后一段时间内对 TYr 的持续释放行为。
