STLO, INRAE, L'Institut Agro, 35042 Rennes, France.
STLO, INRAE, L'Institut Agro, 35042 Rennes, France; Institut de recherche mathématique de Rennes, UMR CNRS 6625, Université de Rennes 1, Campus de Beaulieu, 263 avenue du Général Leclerc, F-35042 Rennes cedex, France.
Food Res Int. 2022 Dec;162(Pt B):112112. doi: 10.1016/j.foodres.2022.112112. Epub 2022 Nov 3.
This study compared the bioaccessibility of docosahexaenoic acid (DHA) provided encapsulated or unencapsulated within a food matrix. DHA oil was composed of DHA-enriched triacylglycerols prepared as Pickering emulsion by encapsulation with heat-denatured whey protein isolate particles and then incorporated into homogenized liquid egg to get omelets. The effect of encapsulation was analyzed by using a static in vitro digestion model of the adult, which digestive fluid enzymes have also been characterized by proteomics. First, the size of lipid droplets was shown to be smaller and uniformly dispersed in omelets with encapsulated-DHA oil compared to non-encapsulated-DHA oil. Distribution of droplets was more regular with encapsulated-DHA oil as well. As a consequence, we showed that encapsulating DHA oil promoted the hydrolysis by pancreatic lipase during the intestinal phase. A larger proportion of DHA enriched-triacylglycerols was hydrolyzed after two hours of digestion, leading to a greater release in free DHA. Thus, only 32% of DHA remained esterified in the triacylglycerols with encapsulated-DHA oil, compared to 43% with non-encapsulated-DHA oil. The DHA in free form ultimately represented 52% of the total DHA with encapsulated-DHA oil, compared to 40% with non-encapsulated-DHA oil. Finally, our results showed that as much DHA was released after one hour of intestinal digestion when the DHA oil was encapsulated as after two hours when the DHA oil was not encapsulated. Therefore, DHA bioaccessibility was significantly improved by encapsulation of DHA oil in omelets.
本研究比较了封装和未封装在食品基质中的二十二碳六烯酸 (DHA) 的生物利用度。DHA 油由富含 DHA 的三酰基甘油组成，通过用热变性乳清蛋白分离物颗粒作为 Pickering 乳液进行包封制备，然后掺入均质液态蛋中以获得煎蛋卷。通过使用成人静态体外消化模型分析了封装的效果，该消化液酶也通过蛋白质组学进行了表征。首先，与未封装的 DHA 油相比，包封的 DHA 油中的脂质液滴尺寸更小且均匀分散。包封的 DHA 油中的液滴分布也更加规则。因此，我们表明包封的 DHA 油促进了在肠内阶段的胰脂肪酶水解。在消化两小时后，更多比例的富含 DHA 的三酰基甘油被水解，导致游离 DHA 的释放增加。因此，与未封装的 DHA 油相比，包封的 DHA 油中只有 32%的 DHA 仍酯化在三酰基甘油中，而未封装的 DHA 油中为 43%。最终，包封的 DHA 油中游离形式的 DHA 占总 DHA 的 52%，而未封装的 DHA 油中占 40%。最后，我们的结果表明，当 DHA 油被封装时，在肠内消化一小时后释放的 DHA 与未封装时两小时后释放的 DHA 一样多。因此，通过在煎蛋卷中封装 DHA 油，可显著提高 DHA 的生物利用度。
