State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China.
State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China; International Joint Laboratory on Tea Chemistry and Health Effects, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China.
Food Res Int. 2019 Feb;116:731-736. doi: 10.1016/j.foodres.2018.09.004. Epub 2018 Sep 6.
β-Carotene (BC) serves as an important source of provitamin A and natural edible pigment, but the application is limited because of its instability and low oral-bioavailability. A tea polyphenols-β-carotene (TP-BC) oil-in-water (O/W) nanoemulsion was prepared with the core oil phase containing BC and the water phase containing TP. During storage at three different temperatures (4, 25 and 35 °C), the TP-BC nanoemulsion had a better stability and higher retention rate of BC than BC nanoemulsion. An in vitro simulated digestion assay indicated that the BC recovery rates of TP-BC nanoemulsion at digestion phases I and II were significantly increased compared to the BC nanoemulsion. An in vivo absorption study showed that TP-BC nanoemulsion had higher conversion efficiency on vitamin A compared to the BC nanoemulsion. These results suggested that tea polyphenols are effective ingredients for improving the oral-bioavailability of BC.
β-胡萝卜素（BC）是重要的维生素 A 前体物质和天然食用色素来源，但因其不稳定性和低口服生物利用度，其应用受到限制。本研究以含有 BC 的芯材油相和含有茶多酚（TP）的水相制备了一种茶多酚-β-胡萝卜素（TP-BC）油包水（O/W）纳米乳液。在 4、25 和 35°C 三种不同温度下储存时，TP-BC 纳米乳液比 BC 纳米乳液具有更好的稳定性和更高的 BC 保留率。体外模拟消化试验表明，与 BC 纳米乳液相比，TP-BC 纳米乳液在消化阶段 I 和 II 时的 BC 回收率显著增加。体内吸收研究表明，TP-BC 纳米乳液对维生素 A 的转化率比 BC 纳米乳液更高。这些结果表明，茶多酚是提高 BC 口服生物利用度的有效成分。
