消化(炼金术)
化学
脂类消化
胃肠道
纤维素
食品科学
细胞毒性
小肠
水解
生物化学
体外
色谱法
酶
脂肪酶
作者
Tao Ma,Shuyu Lu,Xinna Hu,Yi Song,Xiao Hu
出处
期刊:Food Chemistry
[Elsevier BV]
日期:2022-07-08
卷期号:396: 133653-133653
被引量:13
标识
DOI:10.1016/j.foodchem.2022.133653
摘要
This study aimed to understand the impact of different oil types on the cellulose nanocrystals (CNCs) to modulate lipid digestion and the in vitro gastrointestinal toxicity of CNCs in food systems. We explored the ability of CNCs to modulate lipid digestion in a simulated gastrointestinal system and monitored the gastrointestinal fate of CNC-based emulsions with different oil types. Finally, a small intestine epithelial model was used to evaluate the influence of cytotoxicity. The results suggested that the addition of 0.6 wt% CNCs in the high-fat food model reduced the hydrolysis of free fatty acids (FFAs) from triglycerides by 37.8% after the small intestine phase. CNCs showed the best effect in reducing lipid digestion in emulsions with high unsaturation triglycerides. In addition, the toxicology results suggest that 0.6 wt% CNCs had only a slight effect on reactive oxygen species and cytotoxicity, and no significant change in cell-layer integrity.
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