College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
Food Chem. 2022 Mar 30;373(Pt B):131637. doi: 10.1016/j.foodchem.2021.131637. Epub 2021 Nov 19.
In the present study, the digestion and absorption properties of Lycium barbarum polysaccharides stabilized selenium nanoparticles (LBP-SeNPs) were investigated. The results showed that selenium nanoparticles (SeNPs) exhibited a higher selenium release rate than LBP-SeNPs (p＜0.05) after being digested in the stages of oral cavity, stomach and intestine. During the digestion process, the particle size of the LBP-SeNPs and SeNPs were both significantly increased, but the particle size of LBP-SeNPs was significantly smaller than that of SeNPs. The results of TEM further indicated that LBP-SeNPs can better maintain the morphology and properties of nanoparticles. Besides, the experiments of the intestinal sac model showed that LBP-SeNPs can better promote the absorption of selenium in various parts (duodenum, jejunum and ileum) of the intestine. Therefore, the LBP can help to improve the structural stability of SeNPs in the digestion process and improve the bioavailability of selenium.
在本研究中，研究了枸杞多糖稳定硒纳米粒子（LBP-SeNPs）的消化吸收特性。结果表明，硒纳米粒子（SeNPs）在口腔、胃和肠道消化阶段的硒释放率均高于 LBP-SeNPs（p＜0.05）。在消化过程中，LBP-SeNPs 和 SeNPs 的粒径均显著增大，但 LBP-SeNPs 的粒径明显小于 SeNPs。TEM 的结果进一步表明，LBP-SeNPs 能更好地保持纳米粒子的形态和性质。此外，肠囊模型实验表明，LBP-SeNPs 能更好地促进肠道各部位（十二指肠、空肠和回肠）硒的吸收。因此，LBP 有助于提高 SeNPs 在消化过程中的结构稳定性，提高硒的生物利用度。
