Zhang Ye, Wang Dongliang, Peng Mengling, Yang Min, Yu Ya, Yuan Mengting, Liu Yanan, Zhu Bingyu, Xue Xiuheng, Wang Juhua
College of Veterinary Medicine, Anhui Agricultural University, Hefei 230036, China.
School of Horticulture, Anhui Agricultural University, Hefei 230036, China.
Foods. 2025 Jul 10;14(14):2435. doi: 10.3390/foods14142435.
Flavonoids, widely present in (AA), offer potential health benefits but are limited in food applications because of their bitter taste, inadequate absorption, and stability. Casein micelles encapsulation can enhance the flavonoid absorption, stability, and bioactivity. In this study, flavonoids (AAFs) were extracted using ultrasound-assisted extraction (UAE) to optimize the process. The glycosylation reaction between casein (CN) micelles and oat β-glucan (OBG) was employed to improve AAF's emulsifying stability, sustained release during digestion, and cellular uptake. The maximum glycosylation degree of 32.33% was achieved at a CN-to-OBG ratio of 1:2, 120 min browning time, and 95 °C temperature. This glycosylated delivery system enhanced the emulsifying properties of the AAFs, digestive sustained release, and cellular uptake, showing potential as a cross-linking material for fat-soluble substances and medicines.
黄酮类化合物广泛存在于（抗坏血酸）中，具有潜在的健康益处，但由于其苦味、吸收不足和稳定性问题，在食品应用中受到限制。酪蛋白胶束包封可以提高黄酮类化合物的吸收、稳定性和生物活性。在本研究中，使用超声辅助提取（UAE）提取黄酮类化合物（AAFs）以优化工艺。采用酪蛋白（CN）胶束与燕麦β-葡聚糖（OBG）之间的糖基化反应来提高AAFs的乳化稳定性、消化过程中的缓释性和细胞摄取。在CN与OBG的比例为1:2、褐变时间120分钟和温度95°C的条件下，实现了32.33%的最大糖基化程度。这种糖基化递送系统增强了AAFs的乳化性能、消化缓释性和细胞摄取，显示出作为脂溶性物质和药物交联材料的潜力。
