不同运载体对南美白对虾源虾青素消化吸收的影响  

Effects of Different Carriers on the Digestion and Absorption of Astaxanthin from Litopenaeus vannamei

作　　者：相欢 赵娟娟 黄卉[1] 陈胜军[1] 赵永强[1] 刘宇航 郝志强 郝淑贤[1] XIANG Huan;ZHAO Juanjuan;HUANG Hui;CHEN Shengjun;ZHAO Yongqiang;LIU Yuhang;HAO Zhiqiang;HAO Shuxian(Key Laboratory of Aquatic Product Processing,Ministry of Agriculture and Rural Affairs,National R&D Center for Aquatic Product Processing,South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Guangzhou 510300,China;Department of Genery Surgery,The 966th Hospital of the PLA Joint Logistic Support Force,Dandong 118000,China)

机构地区：[1]中国水产科学研究院南海水产研究所,农业农村部水产品加工重点实验室,国家水产品加工技术研发中心,广东广州510300 [2]中国人民解放军联勤保障部队第九六六医院普通外科,辽宁丹东118000

出　　处：《食品科学》2025年第9期80-90,共11页Food Science

基　　金：广东省重点领域研发计划项目(2021B0202060002);“十四五”国家重点研发计划重点专项(SQ2023YFD2400041)。

摘　　要：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。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 gastr

关 键 词：虾青素 低共熔溶剂 微胶囊 脂质体 CACO-2细胞 

分 类 号：TS209[轻工技术与工程—食品科学]