Luo Nan, Ye Aiqian, Wolber Frances M, Singh Harjinder
Riddet Institute, Massey University, Private Bag 11 222, Palmerston North, 4442, New Zealand.
School of Food and Advanced Technology, Massey University, Private Bag 11 222, Palmerston North, 4442, New Zealand.
Curr Res Food Sci. 2023 Mar 2;6:100473. doi: 10.1016/j.crfs.2023.100473. eCollection 2023.
In this study, the effect of emulsifier type, i.e. whey protein versus Tween 80, on the digestion behaviour of emulsion gels containing capsaicinoids (CAPs) was examined. The results indicate that the CAP-loaded Tween 80 emulsion gel was emptied out significantly faster during gastric digestion than the CAP-loaded whey protein emulsion gel. The Tween-80-coated oil droplets appeared to be in a flocculated state in the emulsion gel, had no interactions with the protein matrix and were easily released from the protein matrix during gastric digestion. The whey-protein-coated oil droplets showed strong interactions with the protein matrix, and the presence of thick protein layer around the oil droplets protected their liberation during gastric digestion. During intestinal digestion, the CAP-loaded Tween 80 emulsion gel had a lower extent of lipolysis than the CAP-loaded whey protein emulsion gel, probably because the interfacial layer formed by Tween 80 was resistance to displacement by bile salts, and/or because Tween 80 formed interfacial complexes with bile salts/lipolytic enzymes. Because of the softer structure of the CAP-loaded Tween 80 emulsion gel, the gel particles were broken down much faster and the oil droplets were liberated from the protein matrix more readily than for the CAP-loaded whey protein emulsion gel during intestinal digestion; this promoted the release of CAP molecules from the gel. In addition, the Tween 80 molecules displaced from the interface would participate in the formation of mixed micelles and would help to solubilize the released CAP molecules, leading to improved bioaccessibility of CAP. Information obtained from this study could be useful in designing functional foods for the delivery of lipophilic bioactive compounds.
在本研究中，考察了乳化剂类型（即乳清蛋白与吐温80）对含辣椒素（CAPs）乳液凝胶消化行为的影响。结果表明，在胃消化过程中，载有CAP的吐温80乳液凝胶排空速度明显快于载有CAP的乳清蛋白乳液凝胶。在乳液凝胶中，吐温80包被的油滴似乎处于絮凝状态，与蛋白质基质无相互作用，在胃消化过程中很容易从蛋白质基质中释放出来。乳清蛋白包被的油滴与蛋白质基质表现出强烈的相互作用，油滴周围厚厚的蛋白质层的存在保护了它们在胃消化过程中的释放。在肠道消化过程中，载有CAP的吐温80乳液凝胶的脂肪分解程度低于载有CAP的乳清蛋白乳液凝胶，这可能是因为吐温80形成的界面层抵抗了胆汁盐的置换，和/或因为吐温80与胆汁盐/脂肪分解酶形成了界面复合物。由于载有CAP的吐温80乳液凝胶结构较软，在肠道消化过程中，凝胶颗粒分解得更快，油滴比载有CAP的乳清蛋白乳液凝胶更容易从蛋白质基质中释放出来；这促进了CAP分子从凝胶中的释放。此外，从界面上置换下来的吐温80分子会参与混合胶束的形成，并有助于增溶释放出的CAP分子，从而提高CAP的生物可及性。从本研究中获得的信息可能有助于设计用于递送亲脂性生物活性化合物的功能性食品。
