基于Caco-2细胞模型的不同茶黄素类存在形态对其吸收转运的影响

doi:10.7506/spkx1002-6630-20250616-105

食品科学 ›› 2025, Vol. 46 ›› Issue (23): 54-62.doi: 10.7506/spkx1002-6630-20250616-105

• 茶叶加工品质化学与营养健康专栏 • 上一篇

基于Caco-2细胞模型的不同茶黄素类存在形态对其吸收转运的影响

鲁钰婷，夏洪娟，傅志轩，吴远杰，吴浩人，刘仲华，石萌

（1.湖南农业大学食品科学技术学院，湖南长沙 410128；2.浙江大学生物系统工程与食品科学学院，浙江杭州 310058；3.湖南省茶业集团股份有限公司，湖南长沙 410125；4.湖南农业大学茶学教育部重点实验室，国家植物功能成分利用工程技术研究中心，湖南长沙 410128）

发布日期:2025-12-26
基金资助:
国家自然科学基金青年科学基金项目（32502109）；湖南省自然科学基金面上项目（2025JJ50116）；湖南省教育厅重点项目（23A0191）

Effect of Different Forms of Theaflavins on Their Absorption and Transport Based on the Caco-2 Cell Model

LU Yuting, XIA Hongjuan, FU Zhixuan, WU Yuanjie, WU Haoren, LIU Zhonghua, SHI Meng

(1. College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; 2. College of Engineering of Food Science, Zhejiang University, Hangzhou 310058, China; 3. Hunan Tea Group Company Limited, Changsha 410125, China; 4. Key Laboratory of Tea Science of Ministry of Education, National Research Center of Engineering and Technology for Utilization Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China)

Published:2025-12-26

摘要/Abstract

摘要： 利用Caco-2细胞模型，深入探究经消化后的水溶液、油水混合物和油包水乳液3 种不同存在形态茶黄素类（theaflavins，TFs）对其吸收转运的影响。结果表明TFs油包水乳液的细胞摄取率为11.02%，分别是水溶液（3.52%）和油水混合物（4.41%）的3.13 倍和2.50 倍；孵育4 h后，乳液中茶黄素（theaflavin，TF）、茶黄素-3-没食子酸酯（theaflavin-3-gallate，TF3G）、茶黄素-3’-没食子酸酯（theaflavin-3’-gallate，TF3’G）和茶黄素-3-3’-双没食子酸酯（theaflavin-3,3’-digallate，TFDG）均被摄取，摄取率分别为5.83%、1.36%、2.63% 和1.21%，但油水混合物和水溶液样品组仅检出TF。细胞分泌率实验结果表明，在1～4 h范围内，油水混合物和水溶液的TFs分泌率增长趋势平缓，而油包水乳液呈线性增长。孵育4 h后，油包水乳液TFs细胞分泌率为28.72%，分别是水溶液和油水混合物的3.6 倍和2.5 倍；水溶液的细胞分泌液中仅含TF和TF3G两种单体，而乳液和油水混合物均能检测到4 种TFs单体，乳液中TF、TF3G、TF3’G和TFDG的分泌率为16.32%、2.15%、3.97%和6.28%，分别是油水混合物的2.39、1.90、1.78 倍和4.49 倍。油包水乳液的TFs生物利用度为22.95%，相较于水溶液和油水混合物，分别提高了10.3 倍和3.4 倍。研究表明油包水乳液可显著提高TFs的细胞吸收和生物利用度，为TFs在功能性食品领域的应用提供了重要理论依据。

关键词: 油包水乳液；茶黄素类；Caco-2细胞模型；生物利用度

Abstract: The present study investigated the effects of three existing forms of theaflavins (TFs) after digestion: aqueous solutions, oil-water mixtures and water-in-oil (W/O) emulsions on their cellular uptake and transport using the Caco-2 cell model. The results demonstrated that the cellular uptake rate of TFs in the W/O emulsion was 11.02%, which was 3.13 and 2.50 times higher than that of TFs in the aqueous solution (3.52%) and the oil-water mixture (4.41%), respectively. After 4 h incubation, theaflavin (TF), theaflavin-3-gallate (TF3G), theaflavin-3’-gallate (TF3’G), and theaflavin-3,3’-digallate (TFDG) in the emulsion were all absorbed, with uptake rates of 5.83%, 1.36%, 2.63%, and 1.21%, respectively. In contrast, only TF was detected in the oil-water mixture and aqueous solution. The cellular secretion rates of TFs in the oil-water mixture and aqueous solution increased slowly from 1 to 4 h of incubation, whereas that of TFs in the W/O emulsion increased rapidly. After 4 h incubation, the cellular secretion rate of TFs in the W/O emulsion reached 28.72%, which was 3.6 and 2.5 times higher than that of TFs in the aqueous solution and the oil-water mixture, respectively. Only two monomers, TF and TF3G, were detected in the secretion from the aqueous solution group, whereas all four TF monomers were identified in both the emulsion and oil-water mixture groups. The secretion rates of TF, TF3G, TF3’G, and TFDG from the emulsion were 16.32%, 2.15%, 3.97%, and 6.28%, respectively, which were 2.39, 1.90, 1.78, and 4.49 folds higher than those of the oil-water mixture, respectively. The bioavailability of TFs in the W/O emulsion was 22.95%, 11.3 and 4.4 folds higher than that of the aqueous solution and the oil-water mixture, respectively. This study demonstrates that W/O emulsions significantly improve both the cellular absorption and bioavailability of TFs, providing an important theoretical foundation for their application in the functional food industry.

Key words: water-in-oil emulsion; theaflavins; Caco-2 cell model; bioavailability

中图分类号:

TS201.4

鲁钰婷，夏洪娟，傅志轩，吴远杰，吴浩人，刘仲华，石萌. 基于Caco-2细胞模型的不同茶黄素类存在形态对其吸收转运的影响[J]. 食品科学, 2025, 46(23): 54-62.

LU Yuting, XIA Hongjuan, FU Zhixuan, WU Yuanjie, WU Haoren, LIU Zhonghua, SHI Meng. Effect of Different Forms of Theaflavins on Their Absorption and Transport Based on the Caco-2 Cell Model[J]. FOOD SCIENCE, 2025, 46(23): 54-62.

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基于Caco-2细胞模型的不同茶黄素类存在形态对其吸收转运的影响

Effect of Different Forms of Theaflavins on Their Absorption and Transport Based on the Caco-2 Cell Model

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