Cell disruption of Nannochloropsis sp. improves in vitro bioaccessibility of carotenoids and ω3-LC-PUFA
Cell disruption of Nannochloropsis sp. improves in vitro bioaccessibility of carotenoids and ω3-LC-PUFA
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DOI：
10.1016/j.jff.2019.103770
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发表时间：
2020-02-01
影响因子：
5.6
通讯作者：
Van Loey, Ann M.
中科院分区：
文献类型：
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作者：
Bernaerts, Tom M. M.;Verstreken, Heleen;Van Loey, Ann M.
将微藻加入加工食品中被认为是丰富食品中 omega-3 长链多不饱和脂肪酸（omega 3-LC-PUFA）的可持续策略。然而，微藻的微观结构特性可能会影响食用过程中营养物质的消化率和生物可利用性。目前的研究证明了微绿球藻细胞破碎的重要性。用于 omega 3-LC-PUFA 和类胡萝卜素的体外脂质消化率和生物可利用性。虽然未处理的生物质存在不完全的脂质消化和低生物可及性值（类胡萝卜素为 1-6%，omega 3-LC-PUFA 为 13%），但高压均质化的细胞破碎导致完全的脂质消化性和生物可及性增加三倍。结果表明，微拟球藻属 sp。在体外消化过程中，细胞壁和/或细胞膜充当（亲脂性）营养物质的天然屏障。因此，微藻细胞破坏是设计富含微藻的健康食品的关键步骤。
The incorporation of microalgae into processed food products is considered a sustainable strategy to enrich food products in omega-3 long chain polyunsaturated fatty acids (omega 3-LC-PUFA). However, the microstructural properties of the microalgae might influence the nutrient digestibility and bioaccessibility during consumption. The current study proved the importance of cell disruption of Nannochloropsis sp. for the in vitro lipid digestibility and bioaccessibility of omega 3-LC-PUFA and carotenoids. While an incomplete lipid digestion and low bioaccessibility values (1-6% for carotenoids and 13% for omega 3-LC-PUFA) were observed for untreated biomass, cell disruption by high pressure homogenization resulted in a complete lipid digestibility and a threefold increase in bioaccessibility. It was shown that the Nannochloropsis sp. cell wall and/or cell membrane act as a natural barrier for (lipophilic) nutrients during in vitro digestion. Hence, microalgal cell disruption is a crucial step in the design of healthy food products enriched with microalgae.