School of Food Science and Technology, National Engineering Research Center of Seafood , Dalian Polytechnic University , Dalian 116034 , People's Republic of China.
Beijing Advanced Innovation Center for Food Nutrition and Human Health , Beijing 100083 , People's Republic of China.
J Agric Food Chem. 2018 Nov 28;66(47):12521-12526. doi: 10.1021/acs.jafc.8b04487. Epub 2018 Nov 15.
Lipophenols such as palmitoyl esters of green-tea polyphenols (GTP) have been allowed for use as food additives for oxidation control. However, their digestive absorption remains unexplored. In this paper, the hydrolysis and transport characteristics of tyrosol acyl esters (TYr-Es) with various fatty acids (C12:0, C14:0, C16:0, C18:0, C18:1, and C18:2) were evaluated using the everted-rat-gut-sac model for the first time. HPLC-UV measurements demonstrated that TYr-Es were hydrolyzed to TYr, which contributed significantly to TYr transport across the sacs. The hydrolysis and transport rates correlated negatively with the chain lengths of their lipid moieties but showed a positive correlation with the degree of unsaturation. In general, all TYr-Es exhibited sustained-release behavior; therefore, the production of TYr-Es may serve as a useful way to prolong the duration of action and further improve the bioactivities of TYr.
脂溶性多酚，如绿茶多酚的棕榈酸酯（GTP），被允许作为氧化控制的食品添加剂使用。然而，其消化吸收情况仍未被探索。在本文中，首次使用外翻肠囊模型评估了具有不同脂肪酸（C12:0、C14:0、C16:0、C18:0、C18:1 和 C18:2）的酪醇酰基酯（TYr-Es）的水解和转运特性。HPLC-UV 测量表明，TYr-Es 被水解为 TYr，这对 TYr 通过囊的转运有重要贡献。水解和转运速率与它们脂质部分的链长呈负相关，但与不饱和度呈正相关。一般来说，所有 TYr-Es 都表现出持续释放行为；因此，TYr-Es 的生产可能是延长作用时间和进一步提高 TYr 生物活性的有效方法。
