Yan Yumeng, Liu Yugang, Zeng Chaoxi, Xia Huiping
Department of Food Science and Technology, College of Food Science and Technology, Hunan Agricultural University, No.1 Nongda Road, Furong District, Changsha 410128, China.
Department of Food Science and Technology, College of Food Science and Technology, South China University of Technology, Guangzhou 510640, China.
Foods. 2023 Oct 3;12(19):3657. doi: 10.3390/foods12193657.
Exploring the effect of bile salts on the properties of emulsion carriers containing hydrophobic bioactive compounds is particularly critical to understanding the stability and bioavailability of these hydrophobic bioactive compounds in the digestive process. In this study, the effects of bile salts on the stability and digestive characteristics of the ursolic acid (UA) self-stabilized water-in-oil (W/O) emulsion were investigated via static and dynamic (with or without enzyme) in vitro simulated digestive systems. The results showed that under the static system, the basic conditions had less interference, while the bile salts had a significant effect on the appearance and microstructure of the emulsion. The primary mechanism of emulsion instability is hydrophobic binding and depletion flocculation. Under the dynamic condition, it was found that the low concentrations of bile salts can promote the release amount and the rate of free fatty acids via displacement, while high concentrations of bile salts inhibit the decomposition of lipid, which may be related to the secondary coverage formed at the interface by the bile salts. These findings provide a theoretical basis for understanding the digestive behavior of the UA emulsion and its interaction with bile salts, which are conducive to developing and designing new emulsions to improve the bioaccessibility of UA.
探索胆盐对含有疏水性生物活性化合物的乳液载体性质的影响，对于理解这些疏水性生物活性化合物在消化过程中的稳定性和生物利用度尤为关键。在本研究中，通过静态和动态（有或无酶）体外模拟消化系统，研究了胆盐对熊果酸（UA）自稳定油包水（W/O）乳液的稳定性和消化特性的影响。结果表明，在静态系统中，基本条件干扰较小，而胆盐对乳液的外观和微观结构有显著影响。乳液不稳定的主要机制是疏水结合和耗尽絮凝。在动态条件下，发现低浓度胆盐可通过置换作用促进游离脂肪酸的释放量和释放速率，而高浓度胆盐则抑制脂质分解，这可能与胆盐在界面形成的二次覆盖有关。这些发现为理解UA乳液的消化行为及其与胆盐的相互作用提供了理论基础，有助于开发和设计新型乳液以提高UA的生物可及性。
