Fluorescence imaging of spatial location of lipids and proteins during digestion of protein-stabilized oil-in-water emulsions: A simulated gastrointestinal tract study

被引：24
作者：
Mun, Saehun [1 ,2 ]
Kim, Jisu [3 ]
McClements, David Julian [4 ,5 ]
Kim, Yong-Ro [1 ,2 ]
Choi, Yongdoo [3 ]
机构：
[1] Seoul Natl Univ, Ctr Food & Bioconvergence, Res Inst Agr & Life Sci, Seoul 08826, South Korea
[2] Seoul Natl Univ, Dept Biosyst & Biomat Sci & Engn, Seoul 08826, South Korea
[3] Natl Canc Ctr, Mol Imaging & Therapy Branch, 111 Jungbalsan Ro, Goyang 10408, Gyeonggi Do, South Korea
[4] Univ Massachusetts, Dept Food Sci, Amherst, MA 01003 USA
[5] King Abdulaziz Univ, Fac Sci, Dept Biochem, POB 80203, Jeddah 21589, Saudi Arabia
来源：
FOOD CHEMISTRY | 2017年 / 219卷
基金：
新加坡国家研究基金会;
关键词：
Emulsions; Interfacial properties; Lipid digestion; Confocal laser scanning microscopy; Fluorescent dye-conjugated protein; BETA-CAROTENE BIOACCESSIBILITY; MILK FAT GLOBULES; GASTRIC DIGESTION; FILLED HYDROGELS; BEHAVIOR; BIOAVAILABILITY; NANOEMULSIONS; NUTRIENTS; DELIVERY; IMPACT;
D O I：
10.1016/j.foodchem.2016.09.158
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
A whey protein isolate rhodamine B conjugate (WPI-RB) was synthesized to visualize changes in the location of a. protein emulsifier in oil-in-water emulsions during digestion. An oil-soluble dye (Nile Red) was used to visualize changes in the lipid phase during digestion. Protein-labeled and lipid labeled emulsions were passed through a simulated gastrointestinal tract consisting of mouth, stomach, and intestinal phases, and changes in protein and lipid location and morphology were monitored using confocal laser scanning microscopy. The proteins remained attached to the lipid droplet surfaces in the mouth and stomach, but formed large aggregates in the small intestine. The lipid droplets were highly flocculated in the mouth, highly coalesced in the stomach, and fully digested in the small intestine. Our results show that conjugation of fluorescence dyes to protein emulsifiers is useful for direct visualization of their location, as well as for understanding the behavior of food emulsions within the gastrointestinal tract. (C) 2016 Elsevier Ltd. All rights reserved.
引用
收藏
页码：297 / 303
页数：7
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