MECHANISM FOR THE INHIBITION OF FAT DIGESTION BY CHITOSAN AND FOR THE SYNERGISTIC EFFECT OF ASCORBATE
MECHANISM FOR THE INHIBITION OF FAT DIGESTION BY CHITOSAN AND FOR THE SYNERGISTIC EFFECT OF ASCORBATE
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DOI：
10.1271/bbb.59.786
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发表时间：
1995-05-01
影响因子：
1.6
通讯作者：
KOBAYASHI, E
中科院分区：
文献类型：
--
作者：
KANAUCHI, O;DEUCHI, K;KOBAYASHI, E
我们研究了壳聚糖抑制脂肪消化的机制，以及抗坏血酸的协同作用。从回肠内容物的观察来看，壳聚糖抑制脂肪消化的重要特征是它在胃中溶解，然后变成凝胶形式，抗坏血酸盐（阿萨）对壳聚糖抑制脂肪消化的协同作用被认为不是酸性的，依赖于但由于阿萨本身的特异性，根据使用补充有抗坏血酸钠（AsN）的制剂得到的数据，协同效应的机制被认为是1）胃中粘度降低，这意味着与脂质混合的壳聚糖比单独的壳聚糖更好，2）壳聚糖凝胶的持油能力增加，和3）脱乙酰壳多糖-脂肪凝胶更柔韧并且不太可能泄漏肠道中的截留脂肪。
We investigated the mechanism for the inhibition of fat digestion by chitosan, and the synergistic effect of ascorbate, The important inhibition characteristics of fat digestion by chitosan from observations of the ileal contents were that it dissolved in the stomach and then changed to a gelled form, entrapping fat in the intestine.The synergistic effect of ascorbate (AsA) on the inhibition of fat digestion by chitosan is thought not to be acid-dependent but due to the specificity of AsA itself, according to the data resulting from using preparations supplemented with sodium ascorbate (AsN), The mechanism for the synergistic effect is considered to be 1) viscosity reduction in the stomach, which implies that chitosan mixed with a lipid is better than chitosan alone, 2) an increase in the oil-holding capacity of the chitosan gel, and 3) the chitosan-fat gel being more flexible and less likely to leak entrapped fat in the intestinal tract.