Abstract：
The poor processing adaptability and bioavailability of carotenoids tend to limit their application in the food industry. Dietary fatty acids (FAs) are, however, valuable agents for the intestinal absorption of carotenoids and, thus, were employed in this study to construct protein-based encapsulation systems that can improve the thermal and storage stability and intestinal absorption of fucoxanthin (FUCO). Results showed that all the non-covalently connected micelles fabricated via FAs and bovine serum albumin (BSA) obviously improved the thermostability of FUCO and increased its retention rate. Simultaneously, the half-life of FUCO was prolonged with the introduction of saturated FAs. The animal experiment revealed that the introduction of FAs enhanced the oral absorbability and in vivo antioxidation of FUCO, displaying distinguished metabolites of FUCO in vivo with the involvement of different FAs. These findings can contribute to the development of a promising strategy for synchronously enhancing the processing adaptability and bioefficiency of carotenoids.
摘要：
类胡萝卜素的加工适应性和生物利用度差往往限制了它们在食品工业中的应用。膳食脂肪酸(FAs)是，然而,对类胡萝卜素和肠道吸收有价值的药物，因此，在这项研究中采用了基于蛋白质的封装系统，该系统可以改善岩藻黄质（FUCO）的热和储存稳定性以及肠吸收。结果表明，通过FAs和牛血清白蛋白（BSA）制备的所有非共价连接的胶束均明显提高了FUCO的热稳定性，并增加了其保留率。同时,饱和脂肪酸的引入延长了FUCO的半衰期。动物实验表明，FAs的引入增强了FUCO的口服吸收性和体内抗氧化能力，在体内显示FUCO的独特代谢物，并参与不同的FAs。这些发现有助于开发一种有希望的策略，以同步增强类胡萝卜素的加工适应性和生物效率。
