为解决姜黄素因水溶性低、分散性差等问题引起的低生物可及性,该研究通过对姜黄素高温加热溶解,随后与小烛树蜡和不同质量分数(0%、1%、3%、5%、10%)的葵花卵磷脂协同构建姜黄素高负载及高生物可及性的油凝胶,并对其结构及消化特性进行表征与评估。结果表明,姜黄素高温加热后可实现去晶体化,负载量可达约2.7%;去晶体化姜黄素和葵花卵磷脂的加入对凝胶晶型(β′)无显著性影响,但协同提高姜黄素生物可及性;不同葵花卵磷脂的添加量可实现对凝胶结构的调控,添加量越高,凝胶结构越松散,凝胶强度越弱,质地越柔软,脂解程度及姜黄素生物可及性越高,添加量达到10%时,姜黄素生物可及性是未加葵花卵磷脂油凝胶的2.9倍。该研究旨在为姜黄素的高值生物利用与应用转化提供进一步的理论依据与参考。
To overcome the low bioaccessibility of curcumin due to its low water solubility and poor dispersibility, in this study, curcumin was dissolved by heating, and then synergized with candelilla wax and sunflower lecithin with different mass fractions (0%, 1%, 3%, 5%, 10%) to construct oleogels with high loading and high bioaccessibility of curcumin, and their structure and digestion properties were characterized and evaluated. Results showed that curcumin could be decrystallized and its loading capacity could reach about 2.7% after heating. The addition of decrystallized curcumin and sunflower lecithin had no significant effect on the gel crystal form (β′), but synergistically improved curcumin bioaccessibility. The gel structure could be modulated by the addition of different of sunflower lecithin. The higher the amount of addition, the looser the gel structure, the weaker the gel strength, the softer the texture, the higher the degree of lipolysis and curcumin bioaccessibility. When the amount of addition reached 10%, curcumin bioaccessibility was 2.9 times that of the oleogel without sunflower lecithin. This study aims to provide further theoretical basis and reference for the high-value bioavailability and application transformation of curcumin.
[1] SHARIFI-RAD J, RAYESS Y E, RIZK A A, et al.Turmeric and its major compound curcumin on health:Bioactive effects and safety profiles for food, pharmaceutical, biotechnological and medicinal applications[J]. Frontiers in Pharmacology, 2020, 11:01021.
[2] LIU W D, ZHAI Y J, HENG X Y, et al.Oral bioavailability of curcumin:Problems and advancements[J].Journal of Drug Targeting, 2016, 24(8):694-702.
[3] CALLIGARIS S, ALONGI M, LUCCI P, et al.Effect of different oleogelators on lipolysis and curcuminoid bioaccessibility upon in vitro digestion of sunflower oil oleogels[J].Food Chemistry, 2020, 314:126146.
[4] MIAO J Y, XU N, CHENG C, et al.Fabrication of polysaccharide-based high internal phase emulsion gels:Enhancement of curcumin stability and bioaccessibility[J].Food Hydrocolloids, 2021, 117:106679.
[5] LI C, ZHANG Y, SU T T, et al.Silica-coated flexible liposomes as a nanohybrid delivery system for enhanced oral bioavailability of curcumin[J].International Journal of Nanomedicine, 2012, 7:5995-6002.
[6] MARTINS A J, VICENTE A A, CUNHA R L, et al.Edible oleogels:An opportunity for fat replacement in foods[J]. Food & Function, 2018, 9(2):758-773.
[7] LI L L, WAN W B, CHENG W W, et al.Oxidatively stable curcumin-loaded oleogels structured by β-sitosterol and lecithin:Physical characteristics and release behaviour in vitro[J].International Journal of Food Science & Technology, 2019, 54(7):2502-2510.
[8] O'SULLIVAN C M, BARBUT S, MARANGONI A G.Edible oleogels for the oral delivery of lipid soluble molecules:Composition and structural design considerations[J]. Trends in Food Science & Technology, 2016, 57:59-73.
[9] TORO-VAZQUEZ J F, MORALES-RUEDA J A, DIBILDOX-ALVARADO E, et al.Thermal and textural properties of organogels developed by candelilla wax in safflower oil[J].Journal of the American Oil Chemists' Society, 2007, 84(11):989-1000.
[10] ALVAREZ-RAMIREZ J, VERNON-CARTER E J, CARRERA-TARELA Y, et al.Effects of candelilla wax/canola oil oleogel on the rheology, texture, thermal properties and in vitro starch digestibility of wheat sponge cake bread[J].LWT, 2020, 130:109701.
[11] LI L T, TAHA A, GENG M J, et al.Ultrasound-assisted gelation of β-carotene enriched oleogels based on candelilla wax-nut oils:Physical properties and in-vitro digestion analysis[J].Ultrasonics Sonochemistry, 2021, 79:105762.
[12] XIA Z Y, MCCLEMENTS D J, XIAO H.Influence of physical state of β-carotene (crystallized versus solubilized) on bioaccessibility[J].Journal of Agricultural and Food Chemistry, 2015, 63(3):990-997.
[13] 古成. 魔芋甘露聚糖稳定姜黄素纳米乳状液及其缓释消化研究[D].哈尔滨:哈尔滨工业大学, 2019.
GU C.Study on curcumin nanoemulsion stabilized by konjac mannan and its slow release digestion[D].Harbin:Harbin Institute of Technology, 2019.
[14] YU H L, SHI K, LIU D, et al.Development of a food-grade organogel with high bioaccessibility and loading of curcuminoids[J].Food Chemistry, 2012, 131(1):48-54.
[15] OZTURK B, ARGIN S, OZILGEN M, et al.Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural surfactants:Quillaja saponin and lecithin[J].Journal of Food Engineering, 2014, 142:57-63.
[16] PENG S F, ZOU L Q, LIU W, et al.Fabrication and characterization of curcumin-loaded liposomes formed from sunflower lecithin:Impact of composition and environmental stress[J].Journal of Agricultural and Food Chemistry, 2018, 66(46):12421-12430.
[17] LIU N, LU Y, ZHANG Y H, et al.Surfactant addition to modify the structures of ethylcellulose oleogels for higher solubility and stability of curcumin[J].International Journal of Biological Macromolecules, 2020, 165:2286-2294.
[18] 万文博. 荷载姜黄素油脂凝胶的制备及性能研究[D].广州:华南理工大学, 2016.
WAN W B.Preparation and properties of curcumin loaded grease gel[D].Guangzhou:South China University of Technology, 2016.
[19] CHEN X, MCCLEMENTS D J, WANG J A, et al.Coencapsulation of (-)-epigallocatechin-3-gallate and quercetin in particle-stabilized W/O/W emulsion gels:Controlled release and bioaccessibility[J].Journal of Agricultural and Food Chemistry, 2018, 66(14):3691-3699.
[20] OKURO P K, TAVERNIER I, BIN SINTANG M D, et al.Synergistic interactions between lecithin and fruit wax in oleogel formation[J].Food & Function, 2018, 9(3):1755-1767.
[21] GUPTA N K, DIXIT V K.Bioavailability enhancement of curcumin by complexation with phosphatidyl choline[J].Journal of Pharmaceutical Sciences, 2011, 100(5):1987-1995.
[22] RAMÍREZ-CARRASCO P, PAREDES-TOLEDO J, ROMERO-HASLER P, et al.Effect of adding curcumin on the properties of linseed oil organogels used as fat replacers in Pâtés[J].Antioxidants, 2020, 9(8):735.
[23] DA PIEVE S, CALLIGARIS S, PANOZZO A, et al.Effect of monoglyceride organogel structure on cod liver oil stability[J].Food Research International, 2011, 44(9):2978-2983.
[24] GUO Q, YE A Q, LAD M, et al.Behaviour of whey protein emulsion gel during oral and gastric digestion:Effect of droplet size[J].Soft Matter, 2014, 10(23):4173-4183.
[25] YANG S, ZHU M P, WANG N, et al.Influence of oil type on characteristics of β-sitosterol and stearic acid based oleogel[J].Food Biophysics, 2018, 13(4):362-373.
