乳清分离蛋白-DHA磷脂O/W乳液包埋岩藻黄质：特性、生物相容性及对RAW264.7细胞的影响

doi:10.7506/spkx1002-6630-20250709-076

食品科学 ›› 2026, Vol. 47 ›› Issue (2): 66-75.doi: 10.7506/spkx1002-6630-20250709-076

乳清分离蛋白-DHA磷脂O/W乳液包埋岩藻黄质：特性、生物相容性及对RAW264.7细胞的影响

贺晨曦，陈曦，刁汝静，张馨元，孙建安

（中国海洋大学食品科学与工程学院，海洋食品加工与安全控制全国重点实验室，青岛市食品生物技术重点实验室，中国轻工业水产品生物加工重点实验室，山东青岛 266404）

出版日期:2026-01-25 发布日期:2026-02-05
基金资助:
国家自然科学基金面上项目（32172165）；现代农业产业技术体系建设专项（CARS-48）；山东省重点研发计划项目（2022TZXD001）

Fucoxanthin-Loaded Oil-in-Water (O/W) Emulsion Stabilized by Whey Protein Isolate-Docosahexaenoic Acid-Containing Phospholipid Complexes: Characterization, Biocompatibility and Effect on RAW264.7 Cells

HE Chenxi, CHEN Xi, DIAO Rujing, ZHANG Xinyuan, SUN Jian’an

(Key Laboratory of Biological Processing of Aquatic Products, China National Light Industry, Qingdao Key Laboratory of Food Biotechnology, State Key Laboratory of Marine Food Processing and Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China)

Online:2026-01-25 Published:2026-02-05

摘要/Abstract

摘要： 本研究开发了以乳清分离蛋白（whey protein isolate，WPI）和二十二碳六烯酸磷脂（docosahexaenoic acid-containing phospholipid，DHAPL）为复合乳化剂的水包油（oil-in-water，O/W）乳液，用于包封岩藻黄质（fucoxanthin，FX），旨在提升其热稳定性、抗氧化能力、生物可及性以及对RAW264.7巨噬细胞氧化损伤的保护作用。DHAPL-WPI复合物表现出优异的包封率（＞94%），远超传统的单一WPI体系，其中长链DHAPL（如DHAPL-MP/MG）效果较优。该杂化乳化剂结构赋予乳液卓越的热稳定性，在严苛条件（75 ℃/0.5 h）下仍能保持超过80%的FX完整性，并在25 ℃条件下展现出优异的贮藏稳定性。此外，DHAPL-WPI体系克服了疏水性生物活性物质生物利用度的关键限制，在体外模拟消化中实现了70%的FX生物可及性，较游离FX提高了1.8 倍。复合物的双界面抗氧化机制显著增强了自由基清除能力，使2,2’-联氮双(3-乙基苯并噻唑啉-6-磺酸)阳离子自由基清除率、1,1-二苯基-2-三硝基苯肼自由基清除率提高了35%～42%，同时为RAW264.7巨噬细胞提供了强大的抗氧化应激保护作用，其中，中短链DHAPL效果更优异。本研究构建的生物活性物质负载体系为功能性食品开发提供了一种有效的包封解决方案，成功克服了食品的疏水性活性成分在热加工过程中不稳定和肠道吸收效率低的双重瓶颈问题。

关键词: 岩藻黄质；乳清分离蛋白；磷脂；水包油乳液；稳定性；生物可及性

Abstract: This study developed an oil-in-water (O/W) emulsion using complexes of whey protein isolate (WPI) and docosahexaenoic acid-containing phospholipid (DHAPL) as emulsifiers for encapsulating fucoxanthin (FX), aiming to enhance its thermal stability, antioxidant capacity, bioaccessibility, and protective effects against oxidative damage in RAW264.7 macrophages. The emulsions stabilized by WPI-DHAPL complexes demonstrated excellent encapsulation efficiency for FX (> 94%), significantly surpassing the WPI-stabilized emulsion, with long-chain DHAPL (e.g., DHA-containing phosphatidyl monopalmitoyl glycerol (DHAPL-MP) and DHA-containing phosphatidyl monostearate glycerol (DHAPL-MG)) being more effective in this regard. The structure of the mixed emulsifiers endowed the emulsion with outstanding thermal stability, maintaining over 80% of FX under harsh conditions (75 ℃/0.5 h), and the FX-loaded emulsion exhibited excellent storage stability at 25 ℃. Furthermore, the DHAPL-WPI system overcame the key limitation on the bioavailability of hydrophobic bioactive substances, resulting in 70% FX bioaccessibility during in vitro simulated digestion, which was 2.8 times higher than that of free FX. The dual-interfacial antioxidant mechanism of the WPI-DHAPL complex significantly enhanced the free radical scavenging capacity of FX, increasing the 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation racial and 1,1-diphenyl-2-picrylhydrazyl (DPPH) racial scavenging rates by 35%–42%. It also provided strong protection against oxidative stress in RAW264.7 macrophages, with medium- and short-chain DHAPL showing more pronounced effects. The bioactive substance delivery system developed in this study provides an effective encapsulation solution for functional food development, successfully overcoming the dual bottlenecks of thermal instability and low intestinal absorption efficiency of hydrophobic active ingredients in the food industry.

Key words: fucoxanthin; whey protein isolate; phospholipid; oil-in-water emulsion; stability; bioaccessibility

中图分类号:

TS201.1

贺晨曦，陈曦，刁汝静，张馨元，孙建安. 乳清分离蛋白-DHA磷脂O/W乳液包埋岩藻黄质：特性、生物相容性及对RAW264.7细胞的影响[J]. 食品科学, 2026, 47(2): 66-75 https://doi.org/10.7506/spkx1002-6630-20250709-076

HE Chenxi, CHEN Xi, DIAO Rujing, ZHANG Xinyuan, SUN Jian’an. Fucoxanthin-Loaded Oil-in-Water (O/W) Emulsion Stabilized by Whey Protein Isolate-Docosahexaenoic Acid-Containing Phospholipid Complexes: Characterization, Biocompatibility and Effect on RAW264.7 Cells[J]. FOOD SCIENCE, 2026, 47(2): 66-75 https://doi.org/10.7506/spkx1002-6630-20250709-076

[1]	李珂曾佳坤闫子康李宗军. 食盐添加量对发酵酸鱼微生物群落和风味品质影响及相关性分析[J]. 食品科学, 0, (): 0-0.
[2]	毛婷马金勇卢蔚雯康尚云都雯玥王治业. 基于干热法的曲拉源酪蛋白乳糖糖基化改性机理及性能[J]. 食品科学, 0, (): 0-0.
[3]	杨澳张诚林张秋香安建辉李琴陶叶杏陈秀娟邓伶俐. 脱脂黄粉虫粉对小麦粉粉质特性及馒头品质的影响[J]. 食品科学, 0, (): 0-0.
[4]	刘新. 不同干燥方式对秀珍菇提取物品质特性和风味的影响[J]. 食品科学, 2026, 47(9): 0-0.
[5]	许芳清，曹毓瑾，吴艺圆，董晓彤，胡嘉淼. 蒸汽爆破技术在植物多糖中的应用：从高效提取到功能强化[J]. 食品科学, 2026, 47(7): 406-414.
[6]	董玮琪谢金晖崔添玉辛嘉英. 聚羟基丁酸酯的益生元功能机制，发酵生产及其在食品中的应用[J]. 食品科学, 0, (): 0-0.
[7]	邱景涵邬婷曹昕怡庄洋李伟程超. 葛仙米糖蛋白分离纯化、结构表征及其生理活性[J]. 食品科学, 0, (): 0-0.
[8]	张燕青，李倩，乔明武，沈玥，李宁，黄现青，雷凤梅，宋莲军. 汽爆豌豆蛋白肽Cr(III)螯合物制备、结构表征及体外生物活性分析[J]. 食品科学, 2026, 47(6): 58-68.
[9]	王文军，陈奇凌，郑强卿，王晶晶，邓永辉，兖攀. 不同产区冬枣品质与气象因子的关联及综合评价[J]. 食品科学, 2026, 47(6): 78-88.
[10]	张燕青李倩乔明武沈玥李宁黄现青雷凤梅宋莲军. 汽爆豌豆蛋白肽铬(Ⅲ)螯合物制备、结构表征及体外生物活性分析[J]. 食品科学, 0, (): 0-0.
[11]	王文军陈奇凌郑强卿王晶晶邓永辉兖攀. 不同产区冬枣品质与气象因子的关联及综合评价[J]. 食品科学, 0, (): 0-0.
[12]	王龙华，付佳音，闫瑞瑞，蒲国涛，叶彤，邹璇，郑璐，燕飞，曲东,. 泾阳茯砖茶发酵过程中挥发性成分与微生物多样性相关性分析[J]. 食品科学, 2026, 47(5): 194-205.
[13]	王龙华付佳音闫瑞瑞蒲国涛叶彤邹璇郑璐燕飞曲东. 泾阳茯砖茶发酵过程中挥发性成分与微生物多样性相关性分析[J]. 食品科学, 0, (): 0-0.
[14]	张苑珩林欣李深郑宇轩范方辉邓曦邓曦. 3D打印复合载体对原花青素与维生素B2热/光降解的保护效应[J]. 食品科学, 0, (): 0-0.
[15]	薛思瑶陈兆诗米思范蓓童亚男刘丽娅王凤忠. 基于气泡模板法制备白酒酒糟醇溶蛋白-结冷胶多孔细胞培养肉支架[J]. 食品科学, 0, (): 0-0.

乳清分离蛋白-DHA磷脂O/W乳液包埋岩藻黄质：特性、生物相容性及对RAW264.7细胞的影响

Fucoxanthin-Loaded Oil-in-Water (O/W) Emulsion Stabilized by Whey Protein Isolate-Docosahexaenoic Acid-Containing Phospholipid Complexes: Characterization, Biocompatibility and Effect on RAW264.7 Cells

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价