Encapsulation of DHA oil with heat-denatured whey protein in Pickering emulsion improves its bioaccessibility

被引：13

作者：

Wang, Jun ^{[1
]}

Ossemond, Jordane ^{[1
]}

Jardin, Julien ^{[1
]}

Briard-Bion, Valerie ^{[1
]}

Henry, Gwenaele ^{[1
]}

Le Gouar, Yann ^{[1
]}

Menard, Olivia ^{[1
]}

Le, Sebastien ^{[1
,2
]}

Madadlou, Ashkan ^{[3
]}

Dupont, Didier ^{[1
]}

Pedrono, Frederique ^{[1
]}

机构：

[1] Inst Agro, INRAE, STLO, F-35042 Rennes, France

[2] Univ Rennes 1, UMR CNRS 6625, Inst Rech Math Rennes, Campus Beaulieu,263 Ave Gen Leclerc, F-35042 Rennes, France

[3] Norwegian Univ Sci & Technol, N-39000 Trondheim, Norway

来源：

FOOD RESEARCH INTERNATIONAL | 2022年 / 162卷

基金：

英国科研创新办公室;

关键词：

Docosahexaenoic acid; Encapsulation; Pickering emulsion; Whey protein; Infogest static digestion; Bioaccessibility; POLYUNSATURATED FATTY-ACIDS; KRILL OIL; FISH-OIL; DIGESTION; SUPPLEMENTATION; DIGESTIBILITY; ABSORPTION; STABILITY; SUBSTRATE; LIPOLYSIS;

D O I：

10.1016/j.foodres.2022.112112

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study compared the bioaccessibility of docosahexaenoic acid (DHA) provided encapsulated or unencapsulated within a food matrix. DHA oil was composed of DHA-enriched triacylglycerols prepared as Pickering emulsion by encapsulation with heat-denatured whey protein isolate particles and then incorporated into homogenized liquid egg to get omelets. The effect of encapsulation was analyzed by using a static in vitro digestion model of the adult, which digestive fluid enzymes have also been characterized by proteomics. First, the size of lipid droplets was shown to be smaller and uniformly dispersed in omelets with encapsulated-DHA oil compared to non-encapsulated-DHA oil. Distribution of droplets was more regular with encapsulated-DHA oil as well. As a consequence, we showed that encapsulating DHA oil promoted the hydrolysis by pancreatic lipase during the intestinal phase. A larger proportion of DHA enriched-triacylglycerols was hydrolyzed after two hours of digestion, leading to a greater release in free DHA. Thus, only 32% of DHA remained esterified in the triacylglycerols with encapsulated-DHA oil, compared to 43% with non-encapsulated-DHA oil. The DHA in free form ultimately represented 52% of the total DHA with encapsulated-DHA oil, compared to 40% with nonencapsulated-DHA oil. Finally, our results showed that as much DHA was released after one hour of intestinal digestion when the DHA oil was encapsulated as after two hours when the DHA oil was not encapsulated. Therefore, DHA bioaccessibility was significantly improved by encapsulation of DHA oil in omelets.

引用

页数：11

共 51 条

[1] Accretion of Dietary Docosahexaenoic Acid in Mouse Tissues Did Not Differ between Its Purified Phospholipid and Triacylglycerol Forms [J].