WPI/果胶共包埋乳液凝胶定向构建及对EGCG和α-生育酚递送机制研究

可食用共递送系统的构建是水溶性和脂溶性功能因子同时负载于功能性食品并发挥协同增效作用的关键。蛋白质乳液凝胶具有独特的双相结构，是一种潜在的共包埋载体。本项目拟利用乳清分离蛋白（WPI）与果胶相互作用定向构建复合乳液凝胶共包埋水溶性EGCG和脂溶性α-生育酚，运用荧光漂白恢复、液质联用等技术探究果胶对凝胶结构和功能因子稳定性的影响规律，解析凝胶对功能因子的共保护机制，以改善被包埋功能因子的稳定性；通过构建INFOGEST体外模拟消化系统，解析果胶对乳液凝胶消化行为的影响规律，建立功能因子溶解性、凝胶微结构、凝胶消化特性、功能因子释放行为四者的关联，阐明WPI/果胶共包埋乳液凝胶的小肠靶向共递送机制；然后通过构建Caco-2细胞单层模型，揭示EGCG和α-生育酚细胞转运吸收机理和细胞抗氧化活性。本项目结果将丰富蛋白类共递送载体的理论基础，为乳液凝胶应用于功能性食品领域提供理论指导和技术支持。

The fabrication of co-delivery system is crucial for the simultaneous loading of both hydrophobic and hydrophilic bioactive components on functional foods producing synergistic effects. Protein emulsion gels with the unique two-phase structure are potential carriers for the co-encapsulation of bioactive components. This project intends to tailored fabricate emulsion gels by using the interaction of whey protein isolate (WPI) with pectin, which is used to co-encapsulate EGCG and α-tocopherol. Fluorescence recovery after photobleaching and LC-MS will be applied to explore the effect of pectin on the gel structure and the stability of bioactive components. The mechanism of simultaneous protection of emulsion gels for bioactive components will be clarified, aiming at enhancing the stability of encapsulated bioactive components. Based on the INFOGEST in vitro simulated digestive system, the effect of pectin on the digestive behavior of emulsion gels will be determined. The correlation among solubility of bioactive components, gel structure, digestive property of gels, and release behavior of bioactive components will be established, thereby trying to elucidate the small intestinal targeted co-delivery mechanism. The cell transport and absorption mechanism and cell antioxidant activity of EGCG and α-tocopherol will be explored using the Caco-2 cell monolayer model. The results from this project will enrich the theoretical basis of protein-based co-delivery carriers, and provide the theoretical guidance and technical support for the application of emulsion gels in the field of functional foods.