Zheng Danhong, Guan Weiyan, Chen Jiaqing, Zeng Cuicui, Tan Shen, Chen Jing, Ma Da
Institute for Advanced and Applied Chemical Synthesis, Jinan University, Guangzhou 510632, China.
College of Pharmacy, Jinan University, Guangzhou 510632, China.
Foods. 2024 Jan 4;13(1):175. doi: 10.3390/foods13010175.
Different structural composition ratios of sucrose stearates with hydrophilic-hydrophobic balance (HLB) values ranging from 1 to 16 on lipolysis in emulsion were investigated using a simulated gastrointestinal tract (GIT). Results showed a direct correlation between the HLB values of sucrose stearates and the lipolysis rate of emulsions, and a lower HLB value led to diminished lipolysis in the GIT simulation model. Mechanism study indicated that poor emulsifying capacity of sucrose stearates and lipolysis of sucrose stearates with lower HLB value inhibited the digestive behavior of oil. In addition, monoester was mainly hydrolyzed in the gastric phase, whereas sucrose polyesters caused lipolysis in the intestinal phase using an in vitro digestive model and HPLC analysis, further suppressing lipid digestion. Furthermore, a decrease in cell cytotoxicity and proinflammatory effects on Caco-2 and Raw264.7 were observed post-digestion, respectively. This work offers important insights into the effects of the degree of esterification of sucrose stearate on lipid digestion behavior in oil-in-water emulsions.
使用模拟胃肠道（GIT）研究了亲水亲油平衡（HLB）值在1至16范围内的不同结构组成比例的硬脂酸蔗糖酯对乳液中脂肪分解的影响。结果表明，硬脂酸蔗糖酯的HLB值与乳液的脂肪分解速率之间存在直接相关性，较低的HLB值导致在GIT模拟模型中脂肪分解减少。机理研究表明，硬脂酸蔗糖酯的乳化能力差以及较低HLB值的硬脂酸蔗糖酯的脂肪分解抑制了油的消化行为。此外，使用体外消化模型和高效液相色谱分析表明，单酯主要在胃相中水解，而蔗糖聚酯在肠相中引起脂肪分解，进一步抑制了脂质消化。此外，消化后分别观察到对Caco-2和Raw264.7细胞的细胞毒性降低和促炎作用减弱。这项工作为硬脂酸蔗糖酯的酯化程度对水包油乳液中脂质消化行为的影响提供了重要见解。
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