虾青素酯的分子结构对其稳定性和生物利用度的影响。
Influence of molecular structure of astaxanthin esters on their stability and bioavailability.
机构信息
College of Food Science and Engineering, Ocean University of China, No. 5, Yushan Road, Qingdao 266003, China.
College of Food Science and Engineering, Ocean University of China, No. 5, Yushan Road, Qingdao 266003, China.
出版信息
Food Chem. 2021 May 1;343:128497. doi: 10.1016/j.foodchem.2020.128497. Epub 2020 Oct 31.
The stability and bioavailability of fourteen astaxanthin esters (Asta-Es) with different molecular structures were investigated using in vitro and in vivo digestion models. The results demonstrated that Asta-E with long-chain and saturated fatty acids were more stable than other types of Asta-E. Astaxanthin diester (Asta-DE) was better than astaxanthin monoester (Asta-ME) and free astaxanthin (F-Asta), as determined based on the degradation rate constant at 60 °C. The absorbability of Asta-Es with different molecular structures was evaluated through the serum concentrations of astaxanthin (Asta). The results indicated that Asta-E with short-chain fatty acids had higher bioavailability than Asta-Es with long-chain fatty acids, whereas Asta-E with high-unsaturation fatty acids had higher bioavailability than Asta-E with low-unsaturation fatty acids. Asta-ME had significantly increased bioavailability compared with Asta-DE. We concluded that the molecular structure of Asta-E could significantly affect their stability and bioavailability.
本文采用体外和体内消化模型研究了 14 种具有不同分子结构的虾青素酯（Asta-E）的稳定性和生物利用度。结果表明，具有长链和饱和脂肪酸的 Asta-E 比其他类型的 Asta-E 更稳定。根据 60°C 时的降解速率常数，虾青素二酯（Asta-DE）优于虾青素单酯（Asta-ME）和游离虾青素（F-Asta）。通过虾青素（Asta）的血清浓度评估了不同分子结构的 Asta-Es 的吸收能力。结果表明，具有短链脂肪酸的 Asta-E 的生物利用度高于具有长链脂肪酸的 Asta-E，而具有高不饱和脂肪酸的 Asta-E 的生物利用度高于具有低不饱和脂肪酸的 Asta-E。Asta-ME 的生物利用度明显高于 Asta-DE。我们得出结论，Asta-E 的分子结构会显著影响其稳定性和生物利用度。
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