Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, Hubei 430068, China.
Wuhan Fourth Hospital, Puai Hospital, Wuhan, Hubei 430032, China.
Food Res Int. 2023 Jan;163:112123. doi: 10.1016/j.foodres.2022.112123. Epub 2022 Nov 11.
This study fabricated a novel excipient emulsion by adding dark tea polysaccharides to improve the bioaccessibility of lycopene from tomatoes. Results indicated that addition of tea polysaccharides greatly increased the antioxidant activity of excipient emulsions. Additionally, tea polysaccharides markedly improved the physical stability of excipient emulsion when being mixed with tomato puree and passing through a simulated gastrointestinal tract, contributing to an increase in electrostatic and steric repulsion between the droplets. Besides, certain amount of tea polysaccharides (0.05 - 0.2 wt%) could increase the rate and extent of lipid digestion in tomato-emulsion mixtures. Finally, lycopene bioaccessibility was significantly increased (from 16.95 % to 26.21 %) when 0.1 wt% tea polysaccharides were included, which was mainly ascribed to the ability of tea polysaccharides to increase lipid digestion and reduce carotenoid oxidation within the gastrointestinal tract. These results suggest that well-designed excipient emulsions may increase carotenoids bioavailability in the complex food matrices.
本研究通过向辅料乳液中添加黑茶多糖来改善番茄中番茄红素的生物利用度，从而制备了一种新型辅料乳液。结果表明，添加茶多糖极大地提高了辅料乳液的抗氧化活性。此外，茶多糖与番茄泥混合并通过模拟胃肠道时，可显著提高辅料乳液的物理稳定性，这有助于增加液滴之间的静电和空间排斥。此外，一定量的茶多糖（0.05-0.2wt%）可增加番茄乳液混合物中脂质消化的速率和程度。最后，当添加 0.1wt%的茶多糖时，番茄红素的生物利用度显著提高（从 16.95%提高到 26.21%），这主要归因于茶多糖增加脂质消化和减少胃肠道中类胡萝卜素氧化的能力。这些结果表明，精心设计的辅料乳液可以提高复杂食品基质中类胡萝卜素的生物利用度。
