Citrus flavanones enhance the bioaccessibility of 8-carotene by improving lipid lipolysis and incorporation into mixed micelles
文献类型： 外文期刊
作者： Xiao, Yaru 1 ; Nie, Meimei 2 ; Zhao, Hongwei 2 ; Li, Dajing 1 ; Gao, Ruichang 1 ; Zhou, Cunshan 1 ; Xu, Yayuan 2 ; Dai, Z 1 ;
作者机构： 1.Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Jiangsu, Peoples R China
2.Jiangsu Acad Agr Sci, Inst Farm Prod Proc, Nanjing 210014, Peoples R China
关键词： Citrus flavanone; 8-Carotene; Micellarization; Lipid hydrolysis; Caco-2 cell uptake
期刊名称：JOURNAL OF FUNCTIONAL FOODS （ 影响因子：4.451； 五年影响因子：4.908 ）
ISSN： 1756-4646
年卷期： 2021 年 87 卷
页码：
收录情况： SCI
摘要： Flavonoids can influence the bioaccessibility of carotenoids. In this study, the effect of citrus flavanones on 8-carotene (Bc) bioaccessibility, lipid lipolysis and Bc micellarization were investigated. The results show that citrus flavanones significantly increased the bioaccessibility of Bc, made it from 15.85% to 19.67% (p < 0.05). The extent hydrolysis of different oil was significantly increased in the presence of citrus flavanones. In the case of soybean oil, addition of hesperetin (Hes) increased the extent hydrolysis of oil by 19.2% for 120 min (p < 0.05). Addition of citrus flavanones promoted the Bc micellarization. Data showed that citrus flavanones resulted in decrease of particle size and increase the absolute value of the emulsion zeta-potential, which could be partially responsible for the increase of hydrolysis of lipid and the Bc micellarization. Furthermore, cell experiments could clearly show that citrus flavanones can enhance the absorption of Bc in cells.
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