Changes in lamb soup's colloidal nanoparticles for in vitro dynamic digestion: Nutrition, colloidal properties and lipidomics

文献类型： 外文期刊

第一作者： Fu, Jianing

作者： Fu, Jianing;Li, Shaobo;Xu, Meizhen;Chen, Li;Zhang, Dequan;Fu, Jianing;Liu, Ling

作者机构：

关键词： Colloidal nanoparticles; Lamb soup; In vitro dynamic digestion; Lipidomics; Structure

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.6； 五年影响因子：6.9 ）

ISSN： 0023-6438

年卷期： 2025 年 215 卷

页码：

收录情况： SCI

摘要： Soup is an integral component of the daily diet, however, its digestive characteristics remain unclear. In this study, the dynamic human stomach-intestine system (DHSS) was used to simulate the digestion of colloidal nanoparticles (CNPs) isolated from lamb soup through oral, gastric, and intestinal stages. The colloidal properties, morphology, and structural characteristics of CNPs were assessed using dynamic light scattering (DLS), scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FT-IR) and Fluorescence spectroscopy (FL). The results demonstrated a progressive decline in triglyceride (TG) concentration throughout the digestion process. Aggregation and significant enlargement of CNPs were observed during the oral and gastric phases, while a notable reduction in particle size (P <0.05) occurred during the intestinal phase, without clear boundaries. Additionally, spectroscopic analysis revealed that the CNPs' structure underwent unfolding during digestion, exposing their clusters. Lipidomics analysis indicated variations primarily in TG and diglyceride (DG) concentrations across the oral, gastric, and intestinal digestion stages of CNPs. Furthermore, it was discovered that the main significantly different lipid molecules in the digested CNPs were up-regulated by the oral digestion simulation and down-regulated by the gastrointestinal digestion simulation (VIP >1, P < 0.05).

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序