State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
Food Funct. 2019 Oct 16;10(10):6604-6614. doi: 10.1039/c9fo01260e.
Pterostilbene as a functional food ingredient is limited by low water-solubility and low bioaccessibility. Recently, there has been growing interest to use nanoemulsions to encapsulate hydrophobic compounds. In particular, the lipid type plays a critical role in the efficacy of nanoemulsions. In this study, three different lipids (medium chain triglycerides (MCTs), sunflower oil, and olive oil) were each used as carrier lipids to fabricate nanoemulsions for delivery of pterostilbene. The impact of carrier lipid composition on the physical stability and in vitro digestion of each pterostilbene-loaded nanoemulsion was studied. Its effect on pterostilbene bioaccessibility and Caco-2 cell monolayer permeability of pterostilbene was also investigated. The saturation concentrations of pterostilbene in the three lipids were firstly determined. Nanoemulsions were subjected to in vitro digestion using a model simulating the gastrointestinal tract. Mixed micelles were thus obtained and analyzed for intestinal epithelial permeability using a Caco-2 cell monolayer model. The saturation solubility of pterostilbene in the tested lipids was ranked as follows: MCT > sunflower oil ≈ olive oil. The extent of free fatty acid release during lipid digestion decreased as follows: MCT > sunflower oil > olive oil. Bioaccessibility of pterostilbene followed a similar trend. The highest apparent permeability coefficient of pterostilbene was observed in MCT micelles, followed by sunflower oil or olive oil micelles. Our study indicated that nanoemulsions fabricated with MCTs were more effective for delivering pterostilbene than those produced with long chain triglycerides. Moreover, for long chain triglycerides, the higher unsaturation levels of lipids improved the lipid digestibility and pterostilbene bioaccessibility.
作为一种功能性食品成分，紫檀芪的水溶性和生物利用度低。最近，人们对使用纳米乳液来包裹疏水性化合物越来越感兴趣。特别是，脂质类型在纳米乳液的功效中起着关键作用。在这项研究中，三种不同的脂质（中链甘油三酯 (MCT)、葵花籽油和橄榄油）分别用作载体脂质来制备负载紫檀芪的纳米乳液。研究了载体脂质组成对每种负载紫檀芪的纳米乳液的物理稳定性和体外消化的影响。还研究了它对紫檀芪生物利用度和紫檀芪穿过 Caco-2 细胞单层的渗透性的影响。首先确定了紫檀芪在三种脂质中的饱和浓度。使用模拟胃肠道的模型对纳米乳液进行体外消化。从而获得混合胶束，并使用 Caco-2 细胞单层模型分析其对肠道上皮细胞通透性的影响。紫檀芪在测试脂质中的饱和溶解度排序如下：MCT＞葵花籽油≈橄榄油。在脂质消化过程中释放的游离脂肪酸的程度如下：MCT＞葵花籽油＞橄榄油。紫檀芪的生物利用度也呈现出类似的趋势。在 MCT 胶束中观察到紫檀芪的表观渗透系数最高，其次是葵花籽油或橄榄油胶束。我们的研究表明，用 MCT 制备的纳米乳液比用长链甘油三酯制备的纳米乳液更有效地输送紫檀芪。此外，对于长链甘油三酯，脂质的不饱和程度越高，脂质的消化率和紫檀芪的生物利用度就越高。
