枸杞多糖稳定硒纳米粒子的消化吸收特性。

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2022-03-30 Epub Date: 2021-11-19 DOI:10.1016/j.foodchem.2021.131637

Jixian Zhang, Xue Yang, Tao Ji, Chaoting Wen, Zhiqiang Ye, Xiaofang Liu, Li Liang, Guoyan Liu, Xin Xu

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引用次数: 17

摘要

本文研究了枸杞多糖稳定硒纳米粒子(LBP-SeNPs)的消化吸收特性。结果表明，硒纳米颗粒(SeNPs)在口腔、胃和肠道消化后的硒释放率高于LBP-SeNPs (p<0.05)。在消化过程中，LBP-SeNPs和SeNPs的粒径均显著增大，但LBP-SeNPs的粒径明显小于SeNPs。TEM结果进一步表明，LBP-SeNPs能较好地保持纳米颗粒的形态和性能。此外，肠囊模型实验表明，LBP-SeNPs能更好地促进肠道各部位(十二指肠、空肠和回肠)对硒的吸收。因此，枸杞多糖有助于提高SeNPs在消化过程中的结构稳定性，提高硒的生物利用度。

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Digestion and absorption properties of Lycium barbarum polysaccharides stabilized selenium nanoparticles.

In the present study, the digestion and absorption properties of Lycium barbarum polysaccharides stabilized selenium nanoparticles (LBP-SeNPs) were investigated. The results showed that selenium nanoparticles (SeNPs) exhibited a higher selenium release rate than LBP-SeNPs (p＜0.05) after being digested in the stages of oral cavity, stomach and intestine. During the digestion process, the particle size of the LBP-SeNPs and SeNPs were both significantly increased, but the particle size of LBP-SeNPs was significantly smaller than that of SeNPs. The results of TEM further indicated that LBP-SeNPs can better maintain the morphology and properties of nanoparticles. Besides, the experiments of the intestinal sac model showed that LBP-SeNPs can better promote the absorption of selenium in various parts (duodenum, jejunum and ileum) of the intestine. Therefore, the LBP can help to improve the structural stability of SeNPs in the digestion process and improve the bioavailability of selenium.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.