School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, UK.
Nanoscale. 2019 Feb 7;11(6):2991-2998. doi: 10.1039/c8nr05860a.
It is well recognised that the average UK diet does not contain sufficient fibre. However, the introduction of fibre is often at the detriment of the organoleptic properties of a food. In this study on the gastrointestinal fate of nanoparticles, we have used cellulose nano-crystals (CNCs) as Pickering stabilising agents in oil in water emulsions. These emulsions were found to be highly stable against coalescence. The CNC and control emulsions were then exposed to simulated upper gastrointestinal tract digestion and the results compared to those obtained from a conventional protein stabilised emulsion. Finally the digested emulsions were exposed to murine intestinal mucosa and lipid and bile absorption was monitored. Importantly, the results show that the CNCs were entrapped in the intestinal mucus layer and failed to reach the underlying epithelium. This entrapment may also have led to the reduced absorption of saturated lipids from the CNC stabilised emulsion versus the control emulsion. The results show the potential of CNCs as a safe and effective emulsifier.
人们普遍认识到，英国的平均饮食中膳食纤维含量不足。然而，膳食纤维的添加往往会损害食物的感官特性。在这项关于纳米颗粒在胃肠道中命运的研究中，我们使用纤维素纳米晶体（CNC）作为 Pickering 稳定剂来稳定水包油乳液。结果发现，这些乳液具有很高的抗聚结稳定性。然后将 CNC 和对照乳液暴露于模拟的上胃肠道消化中，并将结果与从常规蛋白质稳定乳液中获得的结果进行比较。最后，将消化后的乳液暴露于鼠肠黏膜，并监测脂质和胆汁的吸收。重要的是，结果表明 CNC 被包埋在肠粘液层中，无法到达下面的上皮细胞。这种包埋也可能导致从 CNC 稳定乳液中吸收饱和脂肪的减少，而对照乳液则没有。结果表明 CNC 具有作为安全有效的乳化剂的潜力。
