通过对体外仿生消化系统的关键运动参数进行优化,探究了大眼金枪鱼头汤中微/纳米颗粒(micro/nano-sized particles,MNPs)在其中的消化行为。通过调节胃倾斜角和幽门打开频率的运动参数,使胃排空曲线与体内数据拟合;通过在胃消化过程中流加盐酸调节胃内pH使其贴近人体真实胃内消化环境;利用光学显微镜观察鱼头汤中MNPs的微观结构变化。结果表明,当胃倾斜角的运动参数在0~1 min为0 °/min,1~4 min为3°/min,4~31 min为0.1°/min,31~61 min为1.0°/min,61~91 min为0.4°/min,91~121 min为0.1°/min;幽门在0~6 min不打开,6~121 min胃挤压3次,幽门打开1次;备用泵在1~21 min以0.3 mL/min的速度流加1 mol/L的盐酸时,消化条件最优并且鱼头汤的消化特性与相关体内文献相似。
The digestive behavior of micro/nano particles (MNPs) in big eye tuna head soup after optimizing the key exercise parameters of thein vitro biomimetic digestive system was studied.The gastric emptying curve was fitted to the datain vivoby adjusting the gastric tilt angle and the movement parameters of the pylorus,the pH in the stomach was adjusted by adding HCl during the digestion of the stomach to make it close to the real digestive environment of the stomach in the human body.An optical microscope was used to study the microstructure changes of MNPs in the soup.The results show when the gastric tilt angle movement parameter were 0°/min at 0-1 min,3°/min at 1-4 min,0.1°/min at 4-31 min,1.0°/min at 31-61 min,0.4°/min 61-91 min and 0.1°/min at 91-121 min.At 0-6 min,the pylorus was closed.At 6-121 min,the pylorus was opened when the gastric was squeezed 3 times.Backup pump was used to add 1 mol/L HCl with 0.3 mL/min at 1-21 min.The digestion conditions were optimal and the digestive properties of fish head soup were similar to the relatedin vivo researches.
[1] 钱雪丽,苏红,樊馨怡,等.金枪鱼头汤中脂肪酸组成、维生素E含量分析及微观形貌观察[J].上海海洋大学学报,2019,28(5):801-810.
QIAN X L,SU H,FAN X Y,et al.Fatty acid composition,vitamin E and microscopic morphology of tuna (Thunnus obesus) head soup[J].Journal of Shanghai Ocean University,2019,28(5):801-810.
[2] HERPANDI N H,ROSMA A,NADIAH W W A.The tuna fishing industry:A new outlook on fish protein hydrolysates[J].Comprehensive Reviews in Food Science and Food Safety,2011,10(4):195-207.
[3] 邹盈,李彦坡,戴志远,等.三种金枪鱼营养成分分析与评价[J].农产品加工,2018(10):43-47.
ZOU Y,LI Y P,DAI Z Y,et al.Analysis and evaluation of nutritional components of three kinds of tuna[J].Farm Products Processing,2018(10):43-47.
[4] 沈月新,章超桦.水产食品学[M].北京:中国农业出版社,2001.
SHEN Y X,ZHANG C H.Aquatic food[M].Beijing:China Agriculture Press,2001.
[5] KE L J,ZHOU J W,LU W,et al.The power of soups:Super-hero or team-work?[J].Trends in Food Science &Technology,2011,22(9):492-497.
[6] 王一铮,黄玲,刘如玉,等.河蚬汤对小鼠急性乙醇肝损伤的保护作用[J].康复学报,2010,20(3):28-29.
WANG Y Z,HUANG L,LIU R Y,et al.Protective effects of corbicula fluminea decoction on acute ethanol liver injury in mice[J].Rehabilitation Medicine,2010,20(3):28-29.
[7] 孔玉婷.猪骨汤胞内抗氧化活性评价模型的研究[D].杭州:浙江工商大学,2016.
KONG Y T.Cell model study on intracellular antioxidant activity of pig bone soup[D].Hangzhou:Zhejiang Gongshang University,2016.
[8] QIAN X L,FAN X Y,SU H,et al.Migration of lipid and other components and formation of micro/nano-sized colloidal structure in tuna (Thunnus obesus) head soup[J].LWT-Food Science and Technology,2019,111:69-76.
[9] FAN X Y,LI X P,TAO N P,et al.Effect of salt addition time on the nutritional profile ofThunnus obesus head soup and the formation of micro/nano-sized particle structure[J].Molecules,2019,24(24):4 447.
[10] LIN L,TAO N P,SU H,et al.Migration of nutrients and formation of micro/nano-sized particles in Atlantic salmon (Salmo salar) and bighead carp (Aristichthys nobilis) head soups[J].Food Bioscience,2020,36:100 646.
[11] KE L J,WANG H Q,GAO G Z,et al.Direct interaction of food derived colloidal micro/nano-particles with oral macrophages[J].Npj Science of Food,2017,1(1):1-9.
[12] SALMINEN S,BOULEY C,BOUTRON-RUAULT M C,et al.Functional food science and gastrointestinal physiology and function[J].British Journal of Nutrition,1998.DOI:10.1079/bjn19980108.
[13] CONLY J M,STEIN K.The production of menaquinones (vitamin K2) by intestinal bacteria and their role in maintaining coagulation homeostasis[J].Progress in Food &Nutrition Science,1992,16(4):307-343.
[14] MOLLY K,WOESTYNE M,VERSTRAETE W.Development of a 5-step multi-chamber reactor as a simulation of the human intestinal microbial ecosystem[J].Applied Microbiology and Biotechnology,1993,39(2):254-258.
[15] 王晶晶.动态体外仿生人胃消化系统的调试和胃排空特性研究[D].苏州:苏州大学,2019.
WANG J J.Debugging and gastric emptying performance of the dynamic in vitro biomimetic human stomach system[D].Suzhou:Soochow University,2019.
[16] MINEKUS M,ALMINGER M,ALVITO P,et al.A standardised staticin vitro digestion method suitable for food-an international consensus[J].Food &Function,2014,5(6):1 113-1 124.
[17] SANAK M,URITA Y,YAMAMOTO T,et al.Right recumbent position on gastric emptying of water evidenced by 13C breath testing[J].World Journal of Gastroenterology,2013,19(3):362-365.
[18] MOORE J G,CHRISTIAN P E,COLEMAN R E.Gastric emptying of varying meal weight and composition in man[J].Digestive Diseases &Sciences,1981.26(1):16-22.
[19] MCLAUCHLAN G,FULLARTON G M,CREAN G P,et al.Comparison of gastric body and antral pH:A 24 hour ambulatory study in healthy volunteers[J].Gut,1989,30(5):573-578.
[20] 李国章.生理学[M].北京:人民卫生出版社,2003.
LI G Z.Physiology[M].Beijing:People's Medical Publishing House,2003.
[21] SULLIVAN L M,KEHOEL J J,BARRY L,et al.Gastric digestion of α-lactalbumin in adult human subjects using capsule endoscopy and nasogastric tube sampling[J].British Journal of Nutrtion,2014,112(4):638-46.
[22] 翟争妍,樊馨怡,陶宁萍.盐浓度对鱼头汤熬煮过程中微纳米颗粒形成的影响[J].食品科学,2020.DOI:10.7506/spkx1002-6630-20200103-028.
ZHAI Z Y,FAN X Y,TAO N P.Effect of salt addition concentration on formation of micro/nano particles in tuna head soup[J].Food Science.DOI:10.7506/spkx1002-6630-20200 103-028.
[23] LIANG L,QI C,WANG X,et al.Influence of homogenization and thermal processing on the gastrointestinal fate of bovine milk fat:In vitro digestion study[J].Journal of Agricultural and Food Chemistry,2017,65(50):11 109-11 117.
[24] 姚云平.乳脂肪球的组成结构、体外消化及抗菌特性[D].无锡:江南大学,2016.
YAO Y P.The composition and structure,in vitro digestion,and antibacterial properties of milk fat globules[D].Wuxi:Jiangnan University,2016.
