不同运载体对南美白对虾源虾青素消化 吸收的影响. (Chinese)

Shipin Kexue/ Food Science; 2025, Vol. 46 Issue 9, p80-90, 11p

WHITELEG shrimp, PRECIPITATION (Chemistry), ASTAXANTHIN, GASTRIC juice, REACTIVE oxygen species

This study investigated the effects of different carriers on the digestion and absorption of astaxanthin from Pacific white shrimps aiming to provide a reference for the development and utilization of astaxanthin. Astaxanthin liposomes and astaxanthin microcapsules were successfully prepared by the thin-film ultrasonic method and the antisolvent precipitation method, respectively, and their physiological and biochemical properties were evaluated. Experimental results showed that excess amounts of wall material made the system unstable, thereby impacting the encapsulation efficiency. Additionally, a larger amount of the stabilizer cholesterol in liposomes did not necessarily lead to better results. Under optimized conditions, the encapsulation efficiencies of both astaxanthin liposomes and microcapsules were above 85%, the former being somewhat higher than the latter. The optimized preparation conditions for astaxanthin microcapsules were 2.5% zein concentration, 0.005% astaxanthin stock solution, and ultrapure water at pH 7, and those for astaxanthin were 4% soy lecithin concentration, 0.6% cholesterol concentration, and 0.004% astaxanthin stock solution concentration. Particle size analysis and transmission electron microscopy (TEM) showed that both samples were spherical particles of approximately 100 nm in diameter with smooth surfaces and fully encapsulated structures. In storage stability experiments, freeze-dried microcapsule powder exhibited the highest retention rate of astaxanthin (82.57%), but when preserved in liquid form, the retention rate of astaxanthin microcapsules was lower than that of astaxanthin liposomes. Encapsulated astaxanthin had higher antioxidant capacity than astaxanthin-containing oil at the same concentration. In in vitro simulated gastrointestinal digestion, the digestibilities of both astaxanthin liposomes and microcapsules were above 86%, the former being the latter. Both of them were immune to simulated gastric juice, and astaxanthin was slowly released from them in the simulated intestinal environment after gastric digestion, ensuring its absorption and utilization in the intestine tract. Astaxanthin-containing oil, astaxanthin liposomes and microcapsules diluted 5 and 10 folds were non-toxic to Caco-2 cells, and inhibited the production of reactive oxygen species (ROS) in oxidatively stressed cells. Among them, astaxanthin liposomes exhibited the highest absorption and transport efficiency and the strongest antioxidant activity. Astaxanthin, oil, lecithin, and zein could be absorbed by Caco-2 cells, but due to the limitations of conditions, Caco-2 cells absorbed more astaxanthin liposomes and astaxanthin-containing oil. [ABSTRACT FROM AUTHOR]

本实验研究不同运载体对南美白对虾中虾青素消化吸收的影响, 以期为虾青素的开发利用提供参考依据。 分别采用薄膜超声法和反溶剂沉淀法成功制备虾青素脂质体与虾青素微胶囊, 并对其生理生化指标进行分析。结果 表明, 壁材含量过多会导致体系不稳定, 进而影响包埋率, 脂质体中的稳定剂胆固醇并非越多越好, 经条件优化后 制得的两种包埋物都能达到85%以上的包埋率, 其中脂质体的包埋率略高于微胶囊, 综合考虑采用的虾青素微胶囊 工艺条件为玉米醇溶蛋白质量分数2.5%、虾青素储备液质量分数0.005%、超纯水pH 7, 虾青素脂质体的工艺条件 为大豆卵磷脂质量分数4%、胆固醇质量分数0.6%、虾青素储备液质量分数0.004%；用粒度仪和透射电镜对样品进 行观察, 结果表明样品颗粒粒径都在100 nm左右, 表面圆润, 包埋结构完整; 在贮藏稳定性实验中, 微胶囊冻干粉 末有最高的保留率 (82.57%), 但在同样为液体形式保存时, 虾青素微胶囊的保留率低于虾青素脂质体。在抗氧化 能力方面, 包埋后的虾青素抗氧化能力高于同浓度的虾青素油溶液。胃肠道体外模拟消化实验证明, 两种包埋物的 虾青素消化率在86%以上, 但脂质体稍低于微胶囊, 说明两种包埋物均在一定程度上保护虾青素不受胃液影响, 经 胃液消化后, 都能在肠道环境中缓慢释放, 保证虾青素在肠道被吸收利用；Caco-2细胞实验结果表明, 稀释5 倍和 10 倍的虾青素油、微胶囊、脂质体对Caco-2细胞没有毒性, 而且能够抑制细胞内因氧化应激产生的活性氧水平, 其中虾青素脂质体的吸收、转运效率最高, 抗氧化活性最强；吸收分布实验表明虾青素、油脂、卵磷脂、玉米醇溶 蛋白能够被Caco-2细胞吸收, 但由于条件限制, Caco-2细胞吸收虾青素脂质体和虾青素油更多。 [ABSTRACT FROM AUTHOR]

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