Riddet Institute (PN 445), Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand.
Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Syed Abdul Qadir Jillani Road, Lahore, Punjab 54000, Pakistan.
Food Funct. 2023 Aug 29;14(17):7924-7937. doi: 10.1039/d3fo01566a.
In this study, we focused on the gastrointestinal digestion of curcumin-nanoemulsion-loaded corn starch gels formed using starches with different amylose contents, waxy (WCS), normal (NCS) and high amylose (HACS) corn starches and their impact on the release and bioaccessibility of curcumin. Curcumin nanoemulsion (CNE) loading significantly increased the storage modulus of the WCS and NCS gels by interspersing in the gelatinized continuous phase, whereas it decreased in the HACS gel due to the formation of a weak network structure as a result of the incomplete gelatinized amylose granules. During the gastric digestion, the disintegration and emptying of the WCS + CNE gel from the stomach was the slowest compared to the other two gels. The changes in the stomach, influenced the emptying of total solids (HACS + CNE > NCS + CNE > WCS + CNE) into the gastric digesta, which further affected the rate of starch and lipid digestion during the intestinal phase. The HACS + CNE and NCS + CNE gels showed a higher and faster release of curcumin compared to the WCS + CNE gel that showed a slower and sustained release during the intestinal digestion. This study demonstrated that the oral-gastric digestion of these starch gels was more dependent on the gel structures rather than on the molecular properties of the starches. The dynamic gastric environment resulted in the formation of distinct gel structures, which significantly influenced the composition and microstructure of the emptied digesta, further affecting starch hydrolysis and curcumin bioaccessibility in the small intestine.
在这项研究中，我们专注于研究不同直链淀粉含量的淀粉所形成的载姜黄素纳米乳液的玉米淀粉凝胶的胃肠道消化，包括蜡质（WCS）、正常（NCS）和高直链淀粉（HACS）玉米淀粉，以及它们对姜黄素释放和生物利用度的影响。姜黄素纳米乳液（CNE）的负载显著增加了 WCS 和 NCS 凝胶的储能模量，这是因为 CNE 分散在凝胶化的连续相中，而在 HACS 凝胶中则降低了，这是由于不完全凝胶化的直链淀粉颗粒形成了弱网络结构。在胃消化过程中，与其他两种凝胶相比，WCS+CNE 凝胶从胃中的崩解和排空最慢。胃中的变化影响了总固体（HACS+CNE>NCS+CNE>WCS+CNE）进入胃消化物的排空，这进一步影响了肠道阶段中淀粉和脂质消化的速度。与 WCS+CNE 凝胶相比，HACS+CNE 和 NCS+CNE 凝胶表现出更高和更快的姜黄素释放，而 WCS+CNE 凝胶则表现出较慢和持续的释放。本研究表明，这些淀粉凝胶的口服-胃消化更依赖于凝胶结构，而不是淀粉的分子特性。动态胃环境导致形成不同的凝胶结构，这显著影响排空消化物的组成和微观结构，进一步影响淀粉水解和姜黄素在小肠中的生物利用度。
