Pickering 乳液的胃肠道消化：由疏水改性纤维素纳米晶体稳定的短链脂肪酸释放。
Gastrointestinal digestion of Pickering emulsions stabilised by hydrophobically modified cellulose nanocrystals: Release of short-chain fatty acids.
机构信息
Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK; Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand.
Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand; Food and Bio-based Products Group, AgResearch Ltd, Private Bag 11 008, Palmerston North 4442, New Zealand.
出版信息
Food Chem. 2020 Aug 1;320:126650. doi: 10.1016/j.foodchem.2020.126650. Epub 2020 Mar 19.
This study aimed to deliver short-chain fatty acids (SCFAs, including propionic and butyric acids) using Pickering emulsions stabilised by hydrophobically modified cellulose nanocrystals (MCNCs). The emulsions (20 wt% oil, 1 wt% MCNCs) were subjected to two in vitro digestion pathways. In the first pathway, the emulsions were used for direct intestinal digestion by bypassing the gastric phase while in the second pathway, the emulsions were subjected to sequential gastrointestinal digestion. Flocculation of emulsion droplets occurred because of charge screening effects by the gastric electrolytes. Such gastric flocculation reduced the droplet surface area, overall lipolysis kinetics and consequently decreased the extent of SCFA release, latter was 40-45% in the gastric-bypassed emulsions and 30-35% in the sequentially-digested emulsions. High proportion of SCFAs remaining after the intestinal digestion (~65%) shows promise in the use of Pickering emulsions for the colon-targeted delivery of SCFAs.
本研究旨在利用Pickering 乳液传递短链脂肪酸（SCFA，包括丙酸和丁酸），该乳液由疏水性改性纤维素纳米晶体（MCNC）稳定。将乳液（油 20wt%，MCNC 1wt%）进行两种体外消化途径。在第一种途径中，乳液绕过胃阶段直接用于肠道消化，而在第二种途径中，乳液进行连续胃肠道消化。由于胃电解质的电荷屏蔽作用，乳液液滴发生絮凝。这种胃絮凝作用降低了液滴表面积、整体脂解动力学，从而降低了 SCFA 的释放程度，在胃旁路乳液中为 40-45%，在顺序消化乳液中为 30-35%。肠道消化后仍有大量 SCFA（约 65%），这表明 Pickering 乳液有望用于结肠靶向递送 SCFA。
Zotero 插件