College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Food Funct. 2019 Jun 19;10(6):3344-3355. doi: 10.1039/c9fo00545e.
The impact of phytic acid on lipid digestion and curcumin bioaccessibility in oil-in-water nanoemulsions was investigated using a simulated gastrointestinal tract (GIT). The size, charge, and structural organization of the colloidal particles in the system were measured as the curcumin-loaded emulsions (7 mg curcumin per g lipid) were passed through simulated mouth (pH 6.8, 2 min), stomach (pH 2.5, 2 hours), and small intestine (pH 7.0, 2 hours) stages. After the small intestine stage, the level of free fatty acids (FFAs) generated and the bioaccessibility of curcumin were measured. The total amount of FFAs released significantly decreased with increasing phytic acid level, from 105.7 ± 5.9% (control) to 78.4 ± 6.4% (0.5% phytic acid). Conversely, curcumin bioaccessibility significantly increased from 39.4 ± 3.5% (control) to 74.7 ± 2.6% (0.5% phytic acid). The inverse relationship between lipolysis and curcumin bioaccessibility was ascribed to the impact of phytic acid on droplet flocculation and the level of free calcium ions present, which affected the production of mixed micelles capable of solubilizing the nutraceutical. The knowledge obtained here might prove beneficial for the employment of phytic acid as a multifunctional ingredient that inhibits lipid digestion while boosting nutraceutical bioavailability.
采用模拟胃肠道（GIT）研究了植酸对水包油纳米乳液中脂质消化和姜黄素生物利用度的影响。在将载有姜黄素的乳液（每克脂质 7 毫克姜黄素）通过模拟口腔（pH6.8，2 分钟）、胃（pH2.5，2 小时）和小肠（pH7.0，2 小时）阶段时，测量了系统中胶体颗粒的大小、电荷和结构组织。在小肠阶段后，测量了游离脂肪酸（FFAs）的生成水平和姜黄素的生物利用度。随着植酸水平的增加，释放的总游离脂肪酸量显著减少，从 105.7 ± 5.9%（对照）降至 78.4 ± 6.4%（0.5%植酸）。相反，姜黄素的生物利用度从 39.4 ± 3.5%（对照）显著增加至 74.7 ± 2.6%（0.5%植酸）。脂肪分解与姜黄素生物利用度之间的反比关系归因于植酸对液滴絮凝和存在的游离钙离子水平的影响，这影响了能够溶解营养保健品的混合胶束的生成。此处获得的知识可能对植酸作为一种多功能成分的应用有益，这种成分可以抑制脂质消化，同时提高营养保健品的生物利用度。
