Hydrophilic phytosterol derivatives: A short review on structural modifications, cholesterol-lowering activity and safety  

作　　者：Yuyuan Hu Chuanguo Ma Xiaowei Chen Ge Bai Shujing Guo 

机构地区：[1]College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China

出　　处：《Grain & Oil Science and Technology》2022年第3期146-155,共10页粮油科技（英文版）

基　　金：supported by the National Natural Science Foundation of China(No.31972110)。

摘　　要：Phytosterols have received extensive attention owing to their excellent cholesterol-lowering activity and the role in cardiovascular diseases prevention. However, poor solubility in both oil and water limited the application of free phytosterols in the food industry. Chemical or enzymatic modifications were effective to improve the physicochemical properties as well as the bioavailability and cholesterollowering activity of phytosterols. Higher oil solubility and lower melting point of phytosterols have been achieved by esterification and transesterification with fatty acids and triacylglycerols so as to enhance the bioavailability, reduce formation of precipitates, and improve the sensory quality of products.While the researches on the improvement on its water solubility is a hot topic. Hydrophilic phytosterol derivatives have promising applications in the food industry because most of foods belong to aqueous matrix. Hydrophilic modification is useful and meaningful for phytosterols in both industrial and commercial applications. This review mainly highlights the hydrophilic phytosterol derivatives in the following aspects:(i) hydrophilic modifications of phytosterols by coupling with various polar components;(ii) cholesterol-lowering activity and possible molecular mechanisms of hydrophilic phytosterol derivatives on reducing serum cholesterol level;and(iii) safety evaluation of hydrophilic phytosterol derivatives in cell-culture studies, animal models and clinical trials.

关 键 词：Hydrophilic modification Hydrophilic phytosterol derivatives Water solubility CHOLESTEROL-LOWERING Mechanism 

分 类 号：TS201.2[轻工技术与工程—食品科学]