研究报告

鱼油-磷脂自乳化体系的构建及其体内生物利用度评价

  • 凌海源 ,
  • 徐军 ,
  • 寿天星 ,
  • 刘群 ,
  • 周静 ,
  • 王永宏 ,
  • 徐志强 ,
  • 邹立强 ,
  • 李倩
展开
  • 1(浙江新维士生物科技有限公司,浙江 台州,317200)
    2(南昌大学,食品科学与资源挖掘全国重点实验室,江西 南昌,330047)
    3(湖北工业大学 生命科学与健康工程学院,湖北 武汉,430068)
    4(山东中烟工业有限责任公司技术中心,山东 济南,250014)
第一作者:学士(徐军为通信作者,E-mail:rd@nutrasis.com)

收稿日期: 2025-06-23

  修回日期: 2025-08-19

  网络出版日期: 2026-04-10

基金资助

江西省自然科学基金项目(20232ACB215011);国家自然科学基金项目(32160563)

Fabrication of fish oil-phospholipid self-emulsifying system and evaluation of its in vivo bioavailability

  • LING Haiyuan ,
  • XU Jun ,
  • SHOU Tianxing ,
  • LIU Qun ,
  • ZHOU Jing ,
  • WANG Yonghong ,
  • XU Zhiqiang ,
  • ZOU Liqiang ,
  • LI Qian
Expand
  • 1(Zhejiang Nutrasis Biotech Co.Ltd., Taizhou 317200, China)
    2(Nanchang University State Key Laboratory of Food Science and Technology, Nanchang 330047, China)
    3(School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, China)
    4(China Tobacco Shandong Industrial Co.Ltd., Jinan 250014, China)

Received date: 2025-06-23

  Revised date: 2025-08-19

  Online published: 2026-04-10

摘要

鱼油因较低的水溶性限制了其应用。该研究通过在鱼油中添加不同浓度的磷脂,构建鱼油-磷脂自乳化体系,表征其理化性质,并结合药代动力学分析,系统评价该体系的体内吸收效果。结果表明,鱼油中添加6%(质量分数)磷脂能形成良好的自乳化乳液,可显著降低油水界面张力和乳液油滴粒径,抑制液滴聚并,增强乳液的稳定性;药代动力学实验表明,该磷脂-鱼油自乳化体系能显著缩短鱼油中二十碳五烯酸(eicosapentaenoic acid, EPA)和二十二碳六烯酸(docosahexaenoic acid, DHA)的达峰时间(Tmax最快至1.5 h)并提高最大血药浓度(Cmax达1.39 mg/mL),显著改善不同类型鱼油的体内吸收效果,其中EPA的0~24 h的血药浓度-时间曲线下面积(area under the plasma concentration-time curve from time 0 to 24 hours, AUC0-24h)可提升至2.66~3.74倍,DHA的AUC0-24h可提升至3.20~7.44倍。该研究为高生物利用度的鱼油制剂产品开发提供了数据支撑和技术参考。

本文引用格式

凌海源 , 徐军 , 寿天星 , 刘群 , 周静 , 王永宏 , 徐志强 , 邹立强 , 李倩 . 鱼油-磷脂自乳化体系的构建及其体内生物利用度评价[J]. 食品与发酵工业, 2026 , 52(6) : 51 -59 . DOI: 10.13995/j.cnki.11-1802/ts.043466

Abstract

The limited aqueous solubility of fish oil constrains its applications.In this study, we developed fish oil-phospholipid self-emulsifying systems by incorporating varying phospholipid concentrations, characterized their physicochemical properties, and systematically evaluated their absorption efficacy through pharmacokinetic analyses.Results demonstrated that 6% phospholipid addition enabled the formation of a self-emulsifying system, significantly reducing particle size, lowering surface tension, enhancing colloidal stability, and suppressing droplet coalescence.Pharmacokinetic studies revealed that this system markedly shortened the time to peak plasma concentration (Tmax as low as 1.5 h) and elevated the maximum plasma concentration (Cmax up to 1.39 mg/mL) of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), with improving the absorption effect of different types of fish oil, the area under the plasma concentration-time curve from time 0 to 24 hours (AUC0-24h) of EPA showed a 2.66-3.74-fold increase, and DHA AUC0-24 h showed a 3.20-7.44-fold increase.This study provides data support and technical references for the development of fish oil formulations with high bioavailability in vivo.

参考文献

[1] 马湖伊杉, 潘南, 林振宇, 等.振动光谱技术在鱼油品质检测中的应用研究进展[J].光谱学与光谱分析, 2025,45(2):301-311.
MA H Y S, PAN N, LIN Z Y, et al.Research progress on the vibrational spectroscopy technology in the quality detection of fish oil[J].Spectroscopy and Spectral Analysis, 2025,45(2):301-311.
[2] YANG T Q, JIANG K Y, LIU S H, et al.The impact of fish oil oxidation on interfacial properties and system stability of cod protein[J].Food Research International, 2025, 203:115904.
[3] JAMSHIDI A, CAO H, XIAO J B, et al.Advantages of techniques to fortify food products with the benefits of fish oil[J].Food Research International, 2020, 137:109353.
[4] WANG J K, HAN L X, WANG D Y, et al.Stability and stabilization of omega-3 oils:A review[J].Trends in Food Science & Technology, 2021, 118:17-35.
[5] MOOMAND K, LIM L T.Oxidative stability of encapsulated fish oil in electrospun zein fibres[J].Food Research International, 2014, 62:523-532.
[6] DHRITLAHRE R K, PADWAD Y, SANEJA A.Self-emulsifying formulations to augment therapeutic efficacy of nutraceuticals:From concepts to clinic[J].Trends in Food Science & Technology, 2021, 115:347-365.
[7] UEDA K, UCHIYAMA R, KATO N, et al.Mechanistic insights into drug supersaturation during lipid digestion in self-emulsifying drug delivery systems:A cryo-TEM and NMR study[J].International Journal of Pharmaceutics, 2025, 674:125425.
[8] BUYA A B, BELOQUI A, MEMVANGA P B, et al.Self-nano-emulsifying drug-delivery systems:From the development to the current applications and challenges in oral drug delivery[J].Pharmaceutics, 2020, 12(12):1194.
[9] GONÇALVES A, NIKMARAM N, ROOHINEJAD S, et al.Production, properties, and applications of solid self-emulsifying delivery systems (S-SEDS) in the food and pharmaceutical industries[J].Colloids and Surfaces A:Physicochemical and Engineering Aspects, 2018, 538:108-126.
[10] LIU Q Q, HUANG H, CHEN H H, et al.Food-grade nanoemulsions:Preparation, stability and application in encapsulation of bioactive compounds[J].Molecules, 2019, 24(23):4242.
[11] HADDADZADEGAN S, DORKOOSH F, BERNKOP-SCHNÜRCH A.Oral delivery of therapeutic peptides and proteins:Technology landscape of lipid-based nanocarriers[J].Advanced Drug Delivery Reviews, 2022, 182:114097.
[12] WU H Y, LONG X Y, YUAN F, et al.Combined use of phospholipid complexes and self-emulsifying microemulsions for improving the oral absorption of a BCS class Ⅳ compound, baicalin[J].Acta Pharmaceutica Sinica B, 2014, 4(3):217-226.
[13] CHEN Z Z, GAO W H, FENG X Q, et al.A comparative study on the preparation and evaluation of solubilizing systems for silymarin[J].Drug Delivery and Translational Research,2024, 14(6):1616-1634.
[14] PAN Y, ZHANG L, FU X F, et al.Addition of phospholipids improved the physical stability and fat globule structure of processed milk[J].Foods, 2025, 14(3):375.
[15] RISSE K, BRIDOT J L, BÄTHER S, et al.Towards tailoring the viscoelasticity of liquid-liquid interfaces in emulsions:Understanding phospholipid-protein interactions at the oil-water interface[J].Food Hydrocolloids.2025, 169:111594.
[16] KABALNOV A, WEERS J, ARLAUSKAS R, et al.Phospholipids as emulsion stabilizers.1.interfacial tensions[J].Langmuir, 1995, 11(8):2966-2974.
[17] 谭秀山, 张金龙, 曹娅.不同乳化剂对油脂乳化稳定性的比较研究[J].农产品加工, 2024, (15):33-36;40.
TAN X S, ZHANG J L, CAO Y, et al.Comparative study of emulsifying stability of oils and fats with different emulsifiers[J].Farm Products Processing, 2024, (15):33-36;40.
[18] DELACOTTE J, GOURIER C, PINCET F.Interfacial pressure and phospholipid density at emulsion droplet interface using fluorescence microscopy[J].Colloids and Surfaces B:Biointerfaces, 2014, 117:545-548.
[19] FU D W, LI J J, DAI D M, et al.Development and characterization of self-emulsifying high internal phase emulsions using endogenous phospholipids from Antarctic krill oil[J].Food Chemistry, 2023, 428:136765.
[20] FENG X, DAI H J, YU Y, et al.Adjusting the interfacial property and emulsifying property of cellulose nanofibrils by ultrasonic treatment combined with gelatin addition[J].Food Hydrocolloids, 2022, 133:107905.
[21] BRODKORB A, EGGER L, ALMINGER M, et al.INFOGEST static in vitro simulation of gastrointestinal food digestion[J].Nature Protocols, 2019, 14(4):991-1014.
[22] 孙素玲.海狗油多不饱和脂肪酸富集及酯化工艺的研究[D].无锡:江南大学, 2004.
SUN S L.Study on the enrichment and esterification of polyunsaturated fatty acids in seal oil[D].Wuxi:Jiangnan University, 2004.
[23] YIN M Y, CHEN M, MATSUOKA R, et al.Effects of phospholipid type and concentration on the emulsion stability and in vitro digestion behaviors of fish oil-loaded emulsions[J].Food Science and Technology, 2022, 42:e84622.
[24] RISBO J, JØRGENSEN K, SPEROTTO M M, et al.Phase behavior and permeability properties of phospholipid bilayers containing a short-chain phospholipid permeability enhancer[J].Biochimica et Biophysica Acta (BBA)-Biomembranes, 1997, 1329(1):85-96.
[25] YESILTAS B, GARCÍA-MORENO P J, SØRENSEN A M, et al.Physical and oxidative stability of high fat fish oil-in-water emulsions stabilized with sodium caseinate and phosphatidylcholine as emulsifiers[J].Food Chemistry, 2019, 276:110-118.
[26] 朱皓琛. 大豆卵磷脂-薄荷精油乳液的制备工艺优化及在蓝莓汁中的应用[D].武汉:武汉轻工大学, 2023.
ZHU H C.Preparation and optimization of soybean lecithin-mint essential oil emulsion and its application in blueberry juice[D].Wuhan:WuhanPolytechnic University, 2023.
[27] ZHANG Q C, ZHU H, WANG R, et al.Fish oil emulsions stabilized by enzymatic hydrolysis, glycation, and fibrillation of β-Lg:Stability and EPA/DHA bioaccessibility[J].Food Chemistry, 2025, 469:142550.
[28] HO T M, RAZZAGHI A, RAMACHANDRAN A, et al.Emulsion characterization via microfluidic devices:A review on interfacial tension and stability to coalescence[J].Advances in Colloid and Interface Science, 2022, 299:102541.
[29] KRIVOROTOVA T, CIRKOVAS A, MACIULYTE S, et al.Nisin-loaded pectin nanoparticles for food preservation[J].Food Hydrocolloids, 2016, 54:49-56.
[30] 冯鑫,马良,戴宏杰,等.食品级Pickering乳液的稳定性及β-胡萝卜素的装载研究[J].食品与发酵工业, 2021,47(6):18-25.
FENG X, MA L, DAI H J, et al.The study on stability of food-grade Pickering emulsion and the loading of β-carotene[J].Food and Fermentation Industries, 2021, 47(6):18-25.
[31] 毛相朝, 殷成梅, 张海洋, 等. 固定化酶混合胶束体系及其在磷脂合成中的应用: CN118126998A. 2024-06-04.
MAO X C,YIN C M,ZHANG H Y,et al.Fixed enzyme mixed micelle system and its application in phospholipid synthesis: China, CN118126998A.2024-06-04.
[32] 刘小如, 邓泽元, 李静, 等.从人和动物血浆及红细胞膜脂肪酸谱探讨脂质代谢实验模型动物选取[J].中国实验动物学报,2009,17(2):97-102.
LIU X R, DENG Z Y, LI J, et al.Selection of proper animal models for lipid metabolism studies in comparing fatty acids profile of plasma and erythrocyte membrane between healthy adult humans and animals[J].Acta Laboratorium Animalis Scientia Sinica, 2009,17(2):97-102.
[33] POUTON C.W.Formulation of poorly water-soluble drugs for oral administration:Physicochemical and physiological issues and the lipid formulation classification system[J].European Journal of Pharmaceutical Sciences, 2006, 29(3-4):278-287.
[34] DYERBERG J, MADSEN P, MØLLER J M, et al.Bioavailability of marine n-3 fatty acid formulations[J].Prostaglandins, Leukotrienes and Essential Fatty Acids, 2010, 83(3):137-141.
[35] BREMMELL K E, BRISKEY D, MEOLA T R, et al.A self-emulsifying omega-3 ethyl ester formulation (AquaCelle) significantly improves eicosapentaenoic and docosahexaenoic acid bioavailability in healthy adults[J].European Journal of Nutrition, 2020, 59(6):2729-2737.
文章导航

/

〈 〉