Research and Development Center of Food Proteins, School of Food Science and Engineering and Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, PR China.
Research and Development Center of Food Proteins, School of Food Science and Engineering and Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, PR China; Sino-Singapore International Joint Research Institute, Guangzhou 510640, PR China.
Food Chem. 2021 Oct 30;360:130152. doi: 10.1016/j.foodchem.2021.130152. Epub 2021 May 18.
Protein-based Pickering emulsions have received considerable attention as nutraceutical vehicles. However, the oral bioavailability of nutraceuticals encapsulated in Pickering emulsions was not well established. In this work, a simulated gastrointestinal tract/Caco-2 cell culture model was applied to investigate the oral bioavailability of quercetin encapsulated in zein-based Pickering emulsions with quercetin in zein particles as the control. Pickering emulsions with shell (ZCP-QE) and core quercetin (ZCPE-Q) were constructed, and quercetin bioaccessibility, cell uptake and secretion, and the overall bioavailability were evaluated and compared. The overall oral bioavailability of quercetin was increased from 2.71% (bulk oil) to 38.18% (ZCPs-Q) and 18.97% (ZCPE-Q), particularly reached 41.22% for ZCP-QE. This work took new insights into the contributions of bioaccessibility and absorption (cell uptake plus secretion) to the overall oral bioavailability of quercetin. A schematic representation is proposed to relate the types of colloidal nanostructures in the digesta to the uptake, cell absorption, and overall oral bioavailability of quercetin. This study provided an attractive basis for identifying effective strategies to improve the oral bioavailability of hydrophobic nutraceuticals.
基于蛋白质的 Pickering 乳液作为营养保健品载体受到了广泛关注。然而，包封在 Pickering 乳液中的营养保健品的口服生物利用度尚未得到充分证实。在这项工作中，应用模拟胃肠道/Caco-2 细胞培养模型来研究姜黄素包封在玉米醇溶蛋白基 Pickering 乳液中的口服生物利用度，以姜黄素在玉米醇溶蛋白颗粒中的形式作为对照。构建了具有壳层（ZCP-QE）和核心姜黄素（ZCPE-Q）的 Pickering 乳液，并评估和比较了姜黄素的生物利用度、细胞摄取和分泌以及整体生物利用度。姜黄素的整体口服生物利用度从 2.71%（基础油）增加到 38.18%（ZCPs-Q）和 18.97%（ZCPE-Q），尤其是 ZCP-QE 达到了 41.22%。这项工作深入了解了生物利用度和吸收（细胞摄取加分泌）对姜黄素整体口服生物利用度的贡献。提出了一个示意图，将消化物中的胶体纳米结构类型与姜黄素的摄取、细胞吸收和整体口服生物利用度联系起来。该研究为确定提高疏水性营养保健品口服生物利用度的有效策略提供了有吸引力的基础。
