Development of delivery systems of functional food factors by vesiculation and modulation of transepithelial transport

本研究旨在通过优化黄酮类化合物的血管化条件和调节其在肠道内的跨上皮转运，促进功能性食品因子尤其是黄酮类化合物的吸收。当黄酮类化合物被纳入囊泡，黄酮类化合物被稳定地悬浮超过其饱和浓度，槲皮素被保护在水介质中的降解。当橙皮素与脂质囊泡共存时，橙皮素穿过Caco-2细胞单层的渗透显著增加。在Caco-2细胞中，用二肽Trp-Gly处理后，与细胞内转运相关的几个基因下调或上调，这表明这些基因可能成为食物成分调节跨上皮转运的靶点。

In this research, we aimed to enhance the absorption of functional food factors, especially flavonoids, by optimization of vasiculation condition of flavonoids and by modulation of transepithelial transport in the intestine. When flavonoids were incorporated to vesicles, flavonoids were stably suspended beyond their saturated concentrations, and quercetin was protected from degradation in aqueous media. Permeated hesperetin across the Caco-2 cell monolayer was significantly increased when hesperetin coexisted with lipid vesicles. Several genes related to intracellular transport were down- or up-regulated by the treatment with dipeptide Trp-Gly in Caco-2 cells, suggesting that these genes possibly become the target for modulation of transepithelial transport by food components.