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中国精品科技期刊2020
唐祯玥,崔蔚然,张雨松,等. 酪蛋白对5-甲基四氢叶酸消化和吸收特性的影响[J]. 食品工业科技,xxxx,x(x):1−9. doi: 10.13386/j.issn1002-0306.2024030261.
引用本文: 唐祯玥,崔蔚然,张雨松,等. 酪蛋白对5-甲基四氢叶酸消化和吸收特性的影响[J]. 食品工业科技,xxxx,x(x):1−9. doi: 10.13386/j.issn1002-0306.2024030261.
TANG Zhenyue, CUI Weiran, ZHANG Yusong, et al. Effect of Casein on The Digestion and Absorption Characteristics of 5-Methyltetrahydrofolate[J]. Science and Technology of Food Industry, xxxx, x(x): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024030261.
Citation: TANG Zhenyue, CUI Weiran, ZHANG Yusong, et al. Effect of Casein on The Digestion and Absorption Characteristics of 5-Methyltetrahydrofolate[J]. Science and Technology of Food Industry, xxxx, x(x): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024030261.

酪蛋白对5-甲基四氢叶酸消化和吸收特性的影响

Effect of Casein on The Digestion and Absorption Characteristics of 5-Methyltetrahydrofolate

  • 摘要: 5-甲基四氢叶酸是叶酸的活性形式,但在乳制品中应用较少,蛋白质对其消化和吸收特性的影响尚不明确。本研究以5-甲基四氢叶酸和酪蛋白为研究对象,在体外消化模型中以粒径、Zeta电位、生物可及性和微观结构为测定指标,探究不同条件下酪蛋白对5-甲基四氢叶酸消化特性的影响;同时利用大鼠药代动力学方法研究不同剂量酪蛋白对5-甲基四氢叶酸吸收动力学的影响。结果表明,在体外消化过程中,酪蛋白浓度为3%、酪蛋白经均质处理、肠道pH为6、消化时间为5 h时,酪蛋白对5-甲基四氢叶酸的粒径、Zeta电位及生物可及性影响最显著(P<0.05)。与5-甲基四氢叶酸对照组相比,粒径减小至436.00~1465.33 nm,电位绝对值增大至18.58~30.64 mV,生物可及性提升至55.96%~87.06%。微观结构表明,酪蛋白可以与5-甲基四氢叶酸结合,减少5-甲基四氢叶酸在胃肠道降解,保证其更有效地运输至肠道。在体内吸收过程中,低、中、高剂量组酪蛋白均显著提高5-甲基四氢叶酸的生物利用度(P<0.05),为43.18%,50.21%,60.24%。综上,酪蛋白对5-甲基四氢叶酸的消化和吸收有促进作用。该研究可为5-甲基四氢叶酸在乳制品的应用奠定理论基础。

     

    Abstract: Abstracts: 5-Methyltetrahydrofolate is the active form of folate, but its application in dairy products is limited, and the influence of protein on its digestion and absorption properties remains unclear. In this study, 5-methyltetrahydrofolate and casein were selected as the research objects. In an in vitro digestion model, particle size, zeta potential, bioaccessibility, and microstructure were measured to explore the influence of casein under different conditions on the digestion characteristics of 5-methyltetrahydrofolate. Meanwhile, using a rat pharmacokinetic method, the impact of different doses of casein on the absorption kinetics of 5-methyltetrahydrofolate was investigated. The results showed that during in vitro digestion, when the concentration of casein was 3%, casein was homogenized, intestinal pH was 6, and digestion time was 5 hours, the most significant effects of casein on the particle size, zeta potential, and bioaccessibility of 5-methyltetrahydrofolate were observed (P<0.05). Compared with the 5-methyltetrahydrofolate control group, the particle size decreased to 436.00~1465.33 nm, the absolute value of zeta potential increased to 18.58~30.64 mV, and the bioaccessibility increased to 55.96%~87.06%. The microstructure suggested that casein could bind with 5-methyltetrahydrofolate, reduce its degradation in the gastrointestinal tract, and ensure its more efficient transportation to the intestine. During in vivo absorption, the low, medium, and high dose groups of casein significantly increased the bioavailability of 5-methyltetrahydrofolate (P<0.05), with 43.18%, 50.21%, 60.24%. In conclusion, casein promotes the digestion and absorption of 5-methyltetrahydrofolate. This study provides a theoretical basis for the application of 5-methyltetrahydrofolate in dairy products.

     

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