多酚-赋剂型乳液食品体系的构建及其增溶稳定机制和生物利用度

The excipient food which aims to improve the bioavailability of nutrients by designing and regulating composition and structure of its matrix is a new bright point in the research field of food. In previous research, the composition and structure of excipient emulsion were designed and regulated. Additionally, the incubation of excipient emulsion with curcumin could improve the solubility and bioaccessibility of curcumin. However, its solubilizing and stabilizing mechanism, and the influence of properties (composition and structure) of excipient emulsion on the bioavailability of polyphenol were not clear. Therefore, in present project, polyphenols were used as a model of nutrients, and the properties of excipient emulsion and incubation conditions of mixtures were regulated to fabricate polyphenol- excipient emulsion food system. The changes in solubility and stability properties and structure, physical and chemical properties (such as particle properties, microstructure, binding thermodynamic parameters, etc.) of polyphenol- excipient emulsion food system during fabrication were analyzed. And dissipative dynamical simulation was combined to investigate its solubilizing and stabilizing mechanism, which could provide new ideas for study the effective control of solubility and stability of nutrients in complex food system. Simulated gastrointestinal tract model and Caco-2 cell monolayer model were applied to characterize the key factors which influence its bioavailability during digestion and absorption (such as chemical transformation, bioaccessibility, apparent permeability coefficient, etc.). Animal model was used to measure its tissue distribution of polyphenol, blood polyphenol concentration and pharmacokinetic parameters, and partial least square and residual analyses were carried out to elaborate the influence of polyphenol- excipient emulsion food system on the bioavailability of polyphenol, which could provide some references for enriching the mechanism of digestion and absorption of nutrients in the complex food systems.

通过调控基质组分和结构以提高营养物生物活性的赋剂型食品，是当前食品领域的新亮点。项目前期设计和调控赋剂型乳液组分结构与姜黄素孵育后能显著提高姜黄素溶解度和生物可接受率，但其增溶稳定机制及乳液特性对生物利用度的影响尚不明确。为此，本项目拟以多酚为模型营养物，通过调控赋剂型乳液特性和孵育条件构建多酚-赋剂型乳液食品体系；分析构建过程中其溶解稳定特性和结构物化特性（如粒子特性、微观结构、结合热力学参数等）的变化，并结合耗散动力学模拟探讨其增溶稳定机制，为研究营养物在复杂食品体系中的溶解度、稳定性有效调控提供新思路。通过模拟胃肠道和Caco-2单层细胞模型表征其消化吸收过程中影响生物利用度关键因子（化学转化速率、生物可接受率、表观渗透系数等），动物模型测定多酚组织分布、血药浓度和药代动力学参数，采用偏最小二乘法回归分析探讨其对多酚生物利用度的影响，为丰富复杂食品体系中营养物消化吸收机理提供参考。

通过调控基质组分和结构以提高营养物生物活性的赋剂型食品是当前食品领域的新亮点。目前研究主要集中于多酚与食品组分间的相互作用及对多酚溶解度和稳定性的影响，本项目在发现赋剂型乳液与姜黄素孵育后能显著提高姜黄素溶解度和生物可接受率的研究基础上，采用热孵育、pH驱动等方法构建不同类型的赋剂型乳液，考察乳液组分和结构对多酚溶解度、稳定性、生物利用率关键因子与相关参数的影响。主要内容有(1)不同乳化剂稳定赋剂型乳液和天然赋剂型乳液：热孵育法动物蛋白赋剂型乳液中槲皮素水溶性和生物可接受率等显著高于植物蛋白；蛋白赋剂型乳液的复合界面不利于姜黄素溶解和稳定性；pH驱动天然赋剂型乳液-牛奶的脂肪含量可显著影响姜黄素化学稳定性、生物可接受率和体内生物利用。(2)网络凝胶和微粒结构赋剂型乳液：双网络凝胶结构赋剂型乳液可显著改善槲皮素的生物可接受率和乳液消化；赋剂型双重乳液对EGCG和槲皮素具有保护、控释和生物可接受率改善作用；赋剂型乳液的微粒结构可提高β-胡萝卜素的稳定性和生物可利用率。(3)皮克林型赋剂型乳液：基于乳清分离蛋白-麦醇溶蛋白粒子静电吸引作用构建了pH依赖性皮克林赋剂型乳液凝胶；谷蛋白纳米粒子和黄原胶协同稳定的皮克林赋剂型乳液可显著提高β-胡萝卜素储藏稳定性和生物可接受率。项目探索多酚-赋剂型乳液食品体系的增溶稳定机制，揭示了调控赋剂型乳液的结构特性和孵育条件可改善负载成分溶解度、稳定性，明晰了赋剂型乳液体系体内外消化过程中对多酚生物利用度关键因子及体内氧化还原能力的影响，为营养物在复杂食品体系中活性组分的增溶稳定、生物利用改善调控以及国民膳食营养均衡指南提供理论参考和技术支持。

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