【作者】 廖敏杰； 马玲君； 陈芳； 廖小军； 胡小松； 季俊夫；

【Author】 Liao Minjie;Ma Lingjun;Chen Fang;Liao Xiaojun;Hu Xiaosong;Ji Junfu;College of Food Science and Nutritional Engineering,China Agricultural University;National Engineering Research Center for Fruit and Vegetable Processing,China Agricultural University;

【机构】 中国农业大学食品科学与营养工程学院； 中国农业大学国家果蔬加工工程研究中心；

【摘要】 花色苷(ACNs)具有很高的功能价值,但其化学结构极不稳定,且生物利用度较低,因此很大程度上限制了ACNs的应用。微颗粒可以抑制ACNs的降解,而天然的酪蛋白胶束因其良好的乳化性以及独特的消化特性常被用作微颗粒壁材。但很少有研究探究这些微颗粒在体内消化的情况,尤其是它们在消化过程中的结构变化和内部ACNs释放的关系。本研究采用酪蛋白纳米胶束制备负载ACNs的微颗粒,利用体外消化模拟探究微颗粒中ACNs的动态释放过程,通过观察微颗粒结构变化及光谱法表征分子间相互作用。研究发现,载有ACN的胶束酪蛋白微粒溶解缓慢且在消化过程中凝结形成大量凝乳,这显著抑制了花色苷在肠胃道的释放。而酪蛋白胶束的消化特性与其结构中的胶体磷酸钙(CCP)密切相关。当用螯合剂控制不同CCP解离程度时,酪蛋白胶束相对应的消化程度也随之变化,同时作为芯材的花色苷也可以被有效的控制释放。因此,本研究阐明了酪蛋白纳米胶束的消化行为,通过控制CCP的解离程度实现负载ACNs微颗粒在胃肠环境下的可控性释放。更多还原

【Abstract】 Anthocyanins(ACNs) have high functional value,but their chemical structure is extremely unstable and their bioavailability is low,so the application of ACNs is largely restricted.Microparticles can inhibit the degradation of ACNs,and natural dairy proteins are often used as wall materials for microparticles to improve the stability of ACNs during processing and storage due to their good emulsification and unique digestion characteristics.However,few studies have explored the digestion of these microparticles in vivo,especially the relationship between their structural changes and the release of internal ACNs during digestion.In this study,natural micellar casein was used to prepare ACNs-loaded microparticles,and in-vitro digestion was used to explore the dynamic release process of ACNs in microparticles.At the same time,the structural changes of the microparticles were observed using electron microscopy(SEM) and confocal laser microscopy(CLSM),and the molecular interactions were characterized by spectroscopy.The study finds that the MC microparticles loaded with ACNs dissolved slowly and aggregated into larger curds during in vitro digestion,thereby enhancing the retention of ACNs in the gastrointestinal tract.The digestive properties of casein micelles are closely related to the colloidal calcium phosphate(CCP) in its structure.When chelating agents are used to control the dissociation degree of CCP,the corresponding digestion of the casein micelles also changes,and the ACNs as the core material can also be effectively controlled and released.Therefore,this study clarified the digestion behavior of casein nanomicelles,and controlled the release of ACNs loaded microparticles in the gastrointestinal environment by the dissociation of CCP.更多还原