食品科学 ›› 2024, Vol. 45 ›› Issue (4): 68-76.doi: 10.7506/spkx1002-6630-20230417-168

• 食品化学 • 上一篇    下一篇

滩羊尾脂共轭亚油酸微胶囊的理化性质及其潜在生物活性评估

裴慧敏,李亚蕾,曹松敏,罗瑞明,毕永昭,伏棋画   

  1. (宁夏大学食品科学与工程学院,宁夏 银川 750021)
  • 出版日期:2024-02-25 发布日期:2024-03-11
  • 基金资助:
    宁夏自然科学基金项目(2022AAC03078);宁夏重点研发项目(2022BSB03063);河北省重点研发计划项目(21327121D)

Physicochemical Properties and Potential Biological Activity of Conjugated Linoleic Acid Microcapsules from Tan Sheep Tail Fat

PEI Huimin, LI Yalei, CAO Songmin, LUO Ruiming, BI Yongzhao, FU Qihua   

  1. (School of Food Science and Engineering, Ningxia University, Yinchuan 750021, China)
  • Online:2024-02-25 Published:2024-03-11

摘要: 以滩羊尾脂共轭亚油酸(conjugated linoleic acid,CLA)为芯材,乳清分离蛋白、麦芽糊精为壁材制备的微胶囊为研究对象,利用扫描电子显微镜、激光共聚焦显微镜、热重分析仪和X射线衍射仪对其理化特性进行表征,同时通过加速贮藏实验和体外模拟消化实验对其氧化稳定性、体外模拟消化释放行为进行分析,并评估其抗氧化活性和降胆固醇活性。结果表明,滩羊尾脂CLA微胶囊颗粒完整、表面相对光滑,具有良好的热稳定性、氧化稳定性和缓释性能;微胶囊化滩羊尾脂CLA经胃肠道消化后的抗氧化稳定性和降胆固醇活性均显著高于未微胶囊化的滩羊尾脂CLA;体外模拟消化结束时,滩羊尾脂CLA微胶囊的1,1-二苯基-2-三硝基苯肼自由基、2,2’-联氮双(3-乙基苯并噻唑啉-6-磺酸)阳离子自由基、超氧阴离子自由基清除率分别为(70.84±3.97)%、(78.53±4.28)%、(59.88±2.58)%,对胆固醇胶束抑制率为(73.48±2.53)%,与牛磺胆酸钠、甘氨胆酸钠和胆酸钠3 种胆酸盐的结合率分别为(40.62±3.14)%、(66.79±3.01)%、(55.43±2.39)%。综上,微胶囊化不仅显著提升了滩羊尾脂CLA的氧化稳定性,还有益于其抗氧化和降胆固醇活性的提升,研究可为滩羊尾脂CLA的深加工及综合利用提供理论参考。

关键词: 共轭亚油酸微胶囊;理化特性;抗氧化活性;降胆固醇活性

Abstract: In this study, microcapsules were prepared using conjugated linoleic acid (CLA) from Tan sheep tail fat as the core material and whey protein isolate (WPI) and maltodextrin (MD) as the wall material, and their physicochemical properties were characterized using scanning electron microscopy (SEM), laser scanning confocal microscopy (LSCM), thermogravimetric analysis (TGA), and X-ray diffraction (XRD) analysis. Besides, the oxidative stability and release behavior of the microcapsules were analyzed through accelerated storage experiments and in vitro simulated digestion experiments, and their antioxidant and cholesterol lowering activities were evaluated as well. The results showed that the particles of the CLA microcapsules were intact, with a relatively smooth surface, and had good thermal stability, oxidative stability, and sustained-release performance. After gastrointestinal digestion, the antioxidant stability and cholesterol lowering activity of the microcapsules were significantly higher than those of free CLA. At the end of in vitro simulated digestion, the scavenging rates of the microcapsules against 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radical, and superoxide anion radical were (70.84 ± 3.97)%, (78.53 ± 4.28)%, and (59.88 ± 2.58)%, respectively. The inhibition rate against cholesterol micelles was (73.48 ± 2.53)%, and the binding rates to sodium taurocholate, sodium glycine cholate, and sodium cholate were (40.62 ± 3.14)%, (66.79 ± 3.01)%, and (55.43 ± 2.39)%, respectively. This study indicates that microencapsulation not only significantly enhances the oxidative stability of Tan sheep tail fat CLA, but also improves its antioxidant and cholesterol lowering activity. This study provides a theoretical basis for the deep processing and comprehensive utilization of Tan sheep tail fat CLA.

Key words: conjugated linoleic acid microcapsules; physicochemical properties; antioxidant activity; cholesterol lowering activity

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