Li Baorui, Luan Hui, Qin Jingya, Zong Aizhen, Liu Lina, Xu Zhixiang, Du Fangling, Xu Tongcheng
Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs/Shandong Engineering Research Center of Food for Special Medical Purpose, Jinan, PR China.
Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs/Shandong Engineering Research Center of Food for Special Medical Purpose, Jinan, PR China; College of Food Science and Engineering, Shandong Agricultural University/Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, Tai'an, PR China.
Int J Biol Macromol. 2024 Mar;262(Pt 1):129806. doi: 10.1016/j.ijbiomac.2024.129806. Epub 2024 Feb 5.
Emulsion gels with denser network microstructure and stronger mechanical properties have attracted increasing attentions for delivering lipophilic compounds. In this study, the effect of three distinct soluble dietary fiber (inulin (IN), resistant dextrin (RD) and stachyose (ST)) on the rheological, mechanical and microstructural properties of soy protein isolate (SPI) emulsion gel were firstly investigated. Compared with RD and IN, ST significantly accelerated water holding capacity and thermal stability, which exhibited more compact microstructure and more uniform emulsified oil droplets. Subsequently, the stability and bioavailability of vitamin D (VD) in different delivery systems (medium chain triglycerides (MCT) embedding, SPI-ST emulsion embedding, SPI emulsion gel embedding and SPI-ST emulsion gel embedding) were continue evaluated. In vitro simulated digestion experiment demonstrated that the bioaccessibility of encapsulated VD in SPI-ST emulsion gel (69.95 %) was much higher than that of free embedding (48.99 %). In vivo pharmacokinetic experiment revealed that the bioavailability of VD was significantly enhanced in SPI-ST gel (p < 0.05), with the AUC value of 25-OH VD (the main circulating form of VD) were 1.34-fold, 1.23-fold higher than that of free embedding, MCT embedding, respectively. These findings provide a possible approach for the development of high protein/fiber functional foods containing enhanced hydrophobic bioactives.
具有更致密网络微观结构和更强机械性能的乳液凝胶在递送亲脂性化合物方面受到越来越多的关注。在本研究中，首先研究了三种不同的可溶性膳食纤维（菊粉（IN）、抗性糊精（RD）和水苏糖（ST））对大豆分离蛋白（SPI）乳液凝胶的流变学、力学和微观结构性能的影响。与RD和IN相比，ST显著提高了持水能力和热稳定性，其微观结构更致密，乳化油滴更均匀。随后，继续评估了维生素D（VD）在不同递送系统（中链甘油三酯（MCT）包埋、SPI-ST乳液包埋、SPI乳液凝胶包埋和SPI-ST乳液凝胶包埋）中的稳定性和生物利用度。体外模拟消化实验表明，SPI-ST乳液凝胶中包封的VD的生物可及性（69.95%）远高于游离包埋（48.99%）。体内药代动力学实验表明，SPI-ST凝胶中VD的生物利用度显著提高（p<0.05），25-OH VD（VD的主要循环形式）的AUC值分别比游离包埋、MCT包埋高1.34倍、1.23倍。这些发现为开发含有增强型疏水性生物活性成分的高蛋白/纤维功能食品提供了一种可能的方法。
