Abstract：
Polysaccharides are a prominent choice in the realm of food-grade oral delivery systems due to their resistance to degradation by digestive enzymes in the oral, gastric, and small intestinal environments, as well as their ease of production, cost-effectiveness, and potential health benefits as prebiotics. Furthermore, their ability to respond to pH-induced dissolution, along with their emulsifying properties, can be strategically employed to achieve precise targeting of lipophilic bioactives to the small intestine. In this study, citrus peel pectin and alginate served as stabilizers for emulgel particles without supplementary emulsifiers or gelling agents. Within this system, pectin functioned as an emulsifier, while alginate acted as a gelling agent, facilitated by Ca2+-induced ionic crosslinking. The synergistic interplay between pectin and alginate efficiently protected curcumin in gastric conditions and controlled dissolution in the small intestine, depending on the pectin/alginate ratio. These controlled phenomena facilitated lipolysis, curcumin release, and ultimately enhanced curcumin bioaccessibility. Furthermore, once the emulgel particle released all the entrapped curcumin in the small intestine, residual polysaccharides underwent facile degradation by pectinase and alginate lyase, yielding fermentable monosaccharides. This confirms the potential of the emulgel particles for use as a prebiotic in the colon. These findings offer significant promise for enhancing the systematic design of food-grade delivery systems that encapsulate lipophilic bioactives, achieving controlled release, enhanced stability, and improved bioaccessibility. Importantly, this system can comprise components that undergo complete digestion, absorption, and utilization in the human body, encompassing materials such as oil, nutraceuticals, and prebiotics, all without presenting health risks.
摘要：
多糖是食品级口服给药系统领域的一个突出的选择，因为它们抵抗消化酶在口服，胃,和小肠环境，以及它们易于生产，成本效益，和作为益生元的潜在健康益处。此外，它们对pH诱导的溶解反应的能力，以及它们的乳化特性，可以策略性地用于实现亲脂性生物活性物质对小肠的精确靶向。在这项研究中,柑橘皮果胶和藻酸盐可用作乳液颗粒的稳定剂，而无需补充乳化剂或胶凝剂。在这个系统中,果胶作为乳化剂，而海藻酸盐充当胶凝剂，由Ca2+诱导的离子交联促进。果胶和藻酸盐之间的协同相互作用有效地保护了姜黄素在胃病和小肠中的受控溶解。取决于果胶/藻酸盐的比例。这些受控现象促进了脂解，姜黄素释放，并最终增强姜黄素的生物可获得性。此外，一旦乳化颗粒释放出小肠中所有的姜黄素，果胶酶和藻酸盐裂解酶容易降解残留的多糖，产生可发酵的单糖。这证实了乳化凝胶颗粒在结肠中用作益生元的潜力。这些发现为增强封装亲脂性生物活性物质的食品级递送系统的系统设计提供了重要的前景。实现控制释放，增强稳定性，和改善生物可及性。重要的是,该系统可以包括经过完全消化的组件，吸收，以及在人体中的利用，包括石油等材料，营养食品，和益生元，所有这些都不会带来健康风险。
