唾液酸对一种特殊医学用途全营养配方食品体外消化特性的影响

Effect of Sialic Acid on the in-Vitro Digestion Properties of A Whole Nutrition Food for Special Medical Purposes

程园梦 ¹丰珂珏 ²左摇 ³胡雄 ²熊文 ²邓乾春 ⁴陈亚淑 ⁴李翔宇⁵

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作者信息

1. 湖北大学材料与化工学院,湖北武汉 430000
2. 嘉必优生物技术(武汉)股份有限公司,湖北武汉 430000
3. 武汉中科光谷绿色生物技术有限公司,湖北武汉 430000
4. 中国农业科学院油料作物研究所,湖北武汉 430000
5. 嘉必优生物技术(武汉)股份有限公司,湖北武汉 430000;武汉中科光谷绿色生物技术有限公司,湖北武汉 430000
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摘要

本文探究了添加唾液酸(SA)对1～10岁全营养特医食品在体外模拟消化过程中脂肪及脂溶性营养素(如维生素E)消化特性的影响.结果表明,SA的添加促进了特医食品在水溶液中的分散,液滴尺寸从0.84±0.09 μm下降到0.63±0.04 μm,电位没有出现显著性变化(P＞0.05).SA的添加对特医食品中的脂肪酸在消化过程中的释放率与维生素E的生物可及性均有正向提高效果,脂肪酸释放率从76.65％提高到93.10％,维生素E生物可及率从79.75％提高到91.64％.此外,SA的加入对特医食品中脂肪消化过程中氧化稳定性无显著性影响(P＞0.05).本研究为后续SA应用于特医食品领域提供了参考依据.

Abstract

This article explored the effects of the addition of SA on the in-vitro digestion characteristics of lipids and fat-soluble nutrients(vitamin E)in the whole nutrition food for special medical purposes for children aged 1 to 10 years old.The results showed that the addition of SA can promote the dispersibility of the food for special medical purposes in water.The droplet size decreased from 0.84±0.09 μm to 0.63±0.04 μm with the addition of SA,while there was no significance inζ-potential(P＞0.05).SA showed a positive effect on the release rate of fatty acids and the bioavailability of vitamin E.The release rate of fatty acids increased from 76.65％to 93.10％,and the bioaccessibility of vitamin E increased from 79.75％to 91.64％.In addition,the addition of SA had no significant effect on the oxidative stability during lipid digestion in special medical foods(P＞0.05).This study provides an important reference basis for the subsequent application of SA in special medical and dietary food additives.

关键词

唾液酸/特医食品/体外消化/氧化稳定性

Key words

sialic acid/special medical food/in-vitro digestibility/oxidation stability

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出版年

2024

食品工业科技

北京一轻研究院

食品工业科技

CSTPCD北大核心

影响因子：0.842

ISSN：1002-0306

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