用于親脂生物活性成分的乳液基輸送系統(tǒng)

1、Emulsion-Based Delivery Systems for Lipophilic Bioactive Components用于親脂生物活性成分的乳液型輸送系統(tǒng)ABSTRACT: There is a pressing need for edible delivery systems to encapsulate, protect, and release bioactive lipids within the food, medical, and pharmaceutical industries. 在食品，醫(yī)療，制藥行業(yè)中食用傳送系統(tǒng)封裝，保護(hù)和釋放生物活性脂質(zhì)有迫切需要。The

2、 fact that these delivery systems must be edible puts constraints on the type of ingredients and processing operations that can be used to create them. 事實(shí)上，這些輸送系統(tǒng)必須限制可食用組分的類(lèi)型并且可以用來(lái)創(chuàng)建它們的加工操作。Emulsion technology is particularly suited for the design and fabrication of delivery systems for encapsulatin

3、g bioactive lipids. 乳液技術(shù)特別適合用于封裝生物活性脂質(zhì)的輸送系統(tǒng)的設(shè)計(jì)和制造。This review provides a brief overview of the major bioactive lipids that need to be delivered within the food industry (for example,-3 fatty acids, carotenoids, and phytosterols), highlighting the main challenges to their current incorporation into f

4、oods.此評(píng)論提供了需要在食品工業(yè)內(nèi)遞送的主要生物活性脂質(zhì)的簡(jiǎn)要概述（例如，- 3脂肪酸，類(lèi)胡蘿卜素，和植物甾醇），突出了他們目前摻入食品的主要挑戰(zhàn)。We then provide an overview of a number of emulsion-based technologies that could be used as edible delivery systems by the food and other industries, including conventional emulsions, multiple emulsions, multilayer emulsion

5、s, solid lipid particles, and filled hydrogel particles. 然后我們提供一些乳液為基礎(chǔ)的技術(shù)概述，可以作為食品和其他行業(yè)的可食用輸送系統(tǒng)，包括常規(guī)乳化劑，多重乳化劑，多層乳化劑，固體脂質(zhì)顆粒，填充水凝膠顆粒。Each of these delivery systems could be produced from food-grade (GRAS) ingredients (for example, lipids, proteins, polysaccharides, surfactants, and minerals) using sim

6、ple processing operations (for example, mixing, homogenizing, and thermal processing). 這些遞送系統(tǒng)中的每一個(gè)可以從食品級(jí)（GRAS）的成分（例如，脂質(zhì)，蛋白質(zhì)，多糖，表面活性劑，和礦物質(zhì)）采用簡(jiǎn)單的處理操作來(lái)生產(chǎn)（例如，混合，均質(zhì)，和熱處理）。For each type of delivery system, we describe its structure, preparation, advantages, limitations, and potential applications. 對(duì)于每一種類(lèi)型

7、的傳送系統(tǒng)，我們描述了它的結(jié)構(gòu)，準(zhǔn)備，優(yōu)點(diǎn)，局限性和潛在的應(yīng)用。This knowledge Can be used to facilitate these lection of the most appropriate emulsion-based delivery system for specific applications.這方面的知識(shí)可以用來(lái)促進(jìn)為特定的應(yīng)用選擇最合適的乳液基傳送體系。Keywords: bioactive lipids, delivery systems, emulsions, functional foods, nutraceuticals, structura

8、l design關(guān)鍵詞：生物活性脂質(zhì)，輸送系統(tǒng)，乳化劑，功能性食品，營(yíng)養(yǎng)制品，結(jié)構(gòu)設(shè)計(jì)IntroductionA number of industries need to deliver lipophilic functional components in an edible form, including the food, pharmaceutical,and medical industries. 許多行業(yè)需要提供可食用形式的親脂性功能組件，包括食品，醫(yī)藥和醫(yī)療行業(yè)。These lipophilic components may be a diverse range of substa

9、nces, including bioactive lipids, flavors, antimicrobials, antioxidants, and drugs (Ubbink 2002; Shefer and Shefer2003; Chen and others 2006; Ubbink and Kruger 2006). 這些親脂性成分可以是各種各樣的物質(zhì)，包括生物活性脂質(zhì)，香料，抗菌劑，抗氧化劑，和藥物。In this article, we will primarily focus on the delivery of bioactive lipids that provide

10、specific health benefits to humans, such as -3 fatty acids,carotenoids, and phytosterols. 在這篇文章中，我們將主要集中給人類(lèi)提供特定的健康利益的生物活性脂質(zhì)的輸送，如- 3脂肪酸，類(lèi)胡蘿卜素和植物甾醇。Nevertheless, the same types of delivery system can also be used to encapsulate other types of lipophilic functional components. 然而，同樣類(lèi)型的傳遞系統(tǒng)也可用于封裝其他類(lèi)型的親脂

11、功能組分。In many cases, it is advantageous to deliver bioactive lipids in an aqueous medium because this increases their palatability, desirability, and bioactivity. 在許多情況下，這有利于在含水介質(zhì)中提供生物活性脂質(zhì)因?yàn)檫@增加了他們的適口性，期望，和生物活性。For example, a bioactive lipid might be incorporated into a beverage or food that could be

12、consumed by drinking or eating. 例如，一種生物活性的脂質(zhì)可以被納入一種飲料或食物，可以飲用或食用。Nevertheless, there are often technical challenges that need to be overcome before a lipophilic component can be successfully incorporated within an aqueous-based delivery system.然而，親脂性成分可以成功地結(jié)合在基于水的輸送系統(tǒng)之前經(jīng)常有技術(shù)挑戰(zhàn)需要克服。Bioactive lipids d

13、iffer widely in their molecular properties (for example, molecular weights, structures, functional groups, polarities, and charge), which leads to differences in their physicochemical and physiological properties (for example, solubility, physical state, rheology, optical properties, chemical stabil

14、ity, surface activity, and bioactivity). 生物活性脂類(lèi)分子性質(zhì)有很大的不同（例如，分子量，結(jié)構(gòu)，功能基團(tuán)，極性，和電荷），從而導(dǎo)致其物理化學(xué)和生理特性不同（例如，溶解度，物理狀態(tài)，流變學(xué)，光學(xué)特性，化學(xué)穩(wěn)定性，表面活性和生物活性）。Consequently, delivery systems often have to be designed to address the specific molecular, physicochemical, and physiological concerns that are unique to each bioa

15、ctive lipid. 因此，傳送系統(tǒng)往往需要設(shè)計(jì)來(lái)解決特定的分子，每個(gè)生物活性脂質(zhì)獨(dú)特的物理化學(xué)和生理相關(guān)問(wèn)題。An edible delivery system for bioactive lipids must perform a number of different roles. 具有生物活性的脂質(zhì)的可食性輸送系統(tǒng)必須執(zhí)行不同的角色。First, it should serve as a means of encapsulating the bioactive lipid into a physical form that can conveniently be incorpora

16、ted into foods or beverages. 首先，它應(yīng)作為生物活性脂質(zhì)封裝成可以方便地?fù)饺胧称坊蝻嬃系奈锢硇问降氖侄巍econd, the delivery system should be compatible with the particular food or beverage that it will be incorporated into; that is, it should not adversely affect the appearance, flavor, texture, or shelf life of the product. 其次，傳送系統(tǒng)應(yīng)該與

17、特定的食品或飲料兼容，它可能包含在其中，也就是說(shuō)，它不應(yīng)該對(duì)食品的外觀，風(fēng)味，質(zhì)地，或貨架期產(chǎn)生不利影響。Third, it may have to protect the bioactive lipid from chemical degradation during preparation, storage, transport, and utilization so that it remains in its active state. 第三，在制備、貯存、運(yùn)輸和利用過(guò)程中，它可能需要防止生物活性脂質(zhì)的降解，使其保持在活性狀態(tài)。Fourth, it may have to be cap

18、able of controlling the release of the functional agent at a certain rate, at a particular site, and/or in response to a specific environmental stimulus (for example, pH,ionic strength, or temperature). 第四，它可能是能夠控制功能劑以一定的速度釋放，在特定的地點(diǎn)，和/或響應(yīng)一個(gè)特定的環(huán)境刺激（例如，PH值，離子強(qiáng)度，或溫度）。Finally, it should be prepared from

19、 food-grade ingredients using simple, cost-effective processing operations if it is going to be practically utilized by the food industry.最后，如果它是食品工業(yè)實(shí)際使用的，它應(yīng)該是從食品級(jí)成分中制備，使用簡(jiǎn)單的，符合成本效益的處理操作。A wide variety of different types of delivery system have been developed to encapsulate lipophilic functional age

20、nts, including simple solutions, association colloids, emulsions, biopolymer matrices,powders, and so on. 各種不同類(lèi)型的配送系統(tǒng)已經(jīng)發(fā)展到封裝親脂性功能劑，包括簡(jiǎn)單的溶液，締合膠體，乳液，聚合物，粉末，等等。Each type of delivery system has its own specific advantages and disadvantages for encapsulation, protection,and delivery of functional agents,

21、 as well as in its cost, regulatory status, ease of use, biodegradability, biocompatibility, and so on. 每一種類(lèi)型的傳遞系統(tǒng)對(duì)于功能劑的封裝，保護(hù)和傳遞以及在其成本，監(jiān)管地位，易用性，生物降解性，生物相容性等方面都有其獨(dú)特的優(yōu)點(diǎn)和缺點(diǎn)，。In this review article, we focus on the various types of emulsion-based delivery systems that are available for delivering bioact

22、ive lipids due to the large interest within the food industry in the development of nutraceutical or functional foods.在這篇綜述文章中，我們專(zhuān)注于各類(lèi)乳狀液為基礎(chǔ)的傳輸系統(tǒng)可用于輸送生物活性脂質(zhì)由于在食品行業(yè)中保健品或功能食品的開(kāi)發(fā)方面有大利益。Bioactive Lipids 生物活性脂質(zhì)The most important types of bioactive lipids that need to be delivered are briefly discussed be

23、low, along with a discussion of their physicochemical characteristics, and the current challenges to their application within functional foods (Table 1).需要傳遞的生物活性脂類(lèi)的最重要類(lèi)型的簡(jiǎn)要討論如下，以及他們的理化特性，和他們目前在功能性食品中的應(yīng)用的挑戰(zhàn)（表1）。Carotenoids類(lèi)葫蘿卜素；Carotenoids are a diverse group of lipophilic compounds that contribute

24、to the yellow to red colors of many foods. 類(lèi)胡蘿卜素是一組不同的親脂化合物，有助于許多食物由黃色向紅色的轉(zhuǎn)變。They are polyenes consisting of 3 to 13 conjugated double bonds and in some cases 6 carbon ring structures at one or both ends of the molecule。他們是多烯類(lèi)化合物，由3至13共軛雙鍵組成，在某些情況下，6碳環(huán)結(jié)構(gòu)在分子的一端或兩端。Carotenoids containing oxygen are kn

25、own as xanthophylls (for example, lutein and zeaxanthin) while those without oxygen are known as carotenes (for example, lycopene and -carotene). 含氧類(lèi)胡蘿卜素被稱(chēng)為葉黃素（例如，葉黃素和玉米黃質(zhì)）而那些不含氧氣的類(lèi)胡蘿卜素被稱(chēng)為胡蘿卜素（例如，番茄紅素和-胡蘿卜素）。The carotenoids have been proposed to exhibit several potential health benefits: lutein and

26、zeaxanthin are thought to decrease age-related macular degeneration and cataracts (Stringham and Hammond 2005); lycopene is thought to decrease the risk of prostate cancer(Basu and Imrhan 2007). 類(lèi)胡蘿卜素已經(jīng)被提出，表現(xiàn)出幾個(gè)潛在的健康益處：葉黃素和玉米黃質(zhì)被認(rèn)為可減少年齡相關(guān)性黃斑變性和白內(nèi)障;番茄紅素被認(rèn)為可降低前列腺癌的風(fēng)險(xiǎn)。Endogenous carotenoids in foods are

27、 generally stable. 食物中的內(nèi)源性類(lèi)胡蘿卜素通常是穩(wěn)定的。However, as food additives, carotenoids are relatively unstable in food systems because they are susceptible to light, oxygen, and autooxidation (Xianquan and others 2005). 然而，作為食品添加劑，在食品體系中類(lèi)胡蘿卜素是相對(duì)不穩(wěn)定的，因?yàn)樗麄內(nèi)菀资芄?，氧，和自?dòng)氧化的影響。Consequently,dispersion of carotenoids

28、into ingredient systems can result in theirrapid degradation (Heinonen and others 1997; Ribeiro and others2003). 因此，分散的類(lèi)胡蘿卜素的成分系統(tǒng)可能導(dǎo)致其快速降解。Carotenoids can be degraded by reactions that cause the loss of double bonds or scission of the molecule.類(lèi)胡蘿卜素可以通過(guò)反應(yīng)降解，導(dǎo)致雙鍵損失或分子斷裂。In addition, the double bonds

29、in carotenoids can undergo isomerization to the cis configuration (Xianquan and others 2005). 此外，類(lèi)胡蘿卜素的雙鍵可能經(jīng)歷異構(gòu)化成為順式構(gòu)型。Isomerization reactions might actually be beneficial since cis isomers of carotenoids such as lycopene are thought to be more bioavailable and bioactive (Schieber and Carle 2005). 異

30、構(gòu)化反應(yīng)實(shí)際上可能是有益的，因?yàn)轭?lèi)胡蘿卜素如番茄紅素的順式異構(gòu)體被認(rèn)為是更多的生物利用度和生物活性。An additional challenge to using carotenoids as ingredients in functional foods is their high melting point, making them crystalline at food storage and body temperatures.使用類(lèi)胡蘿卜素作為功能性食品中的成分的另外的挑戰(zhàn)是他們的高熔點(diǎn)，使它們?cè)谑称穬?chǔ)存和體溫下結(jié)晶。Omega-3 fatty acids -3脂肪酸Omega-3

31、 (-3) fatty acids are unsaturated fatty acids that have a double bond that is 3 carbon atoms from the methyl end of the molecule. -3脂肪酸是不飽和脂肪酸，有一個(gè)雙鍵，在從分子的甲基端3個(gè)碳原子。The most common -3 fatty acids are -linolenic acid(ALA, 18:3), acid (EPA, 20:5), and docosahexaenoic acid (DHA, 22:6). 最常見(jiàn)的- 3脂肪酸是-亞麻酸（AL

32、A，18:3），酸（EPA，20:5），和二十二碳六烯酸（DHA，22:6）。Of these three, the long chain -3 fatty acids EPA and DHA are the most bioactive. 這三個(gè)，長(zhǎng)鏈- 3脂肪酸EPA和DHA是最具有生物活性的。Since humans are not efficient at converting ALA to the long chain-3 fatty acids (Francois and others 2003; Ismail 2005), health benefits have been ma

33、inly attributed to dietary EPA and DHA (Hibbeln and others 2006). 因?yàn)槿祟?lèi)無(wú)法有效轉(zhuǎn)換ALA到長(zhǎng)鏈- 3脂肪酸，健康的好處主要?dú)w因于膳食EPA和DHA。Omega-3 fatty acids can have a major impact on health because they have numerous physiological roles such as impacting cell membrane fluidity, cellular signaling, gene expression, and eicosan

34、oid metabolism. -3脂肪酸對(duì)健康有重大影響，因?yàn)樗麄冇泻芏嗟纳碜饔?，如影響?xì)胞膜的流動(dòng)性，細(xì)胞信號(hào)轉(zhuǎn)導(dǎo)，基因表達(dá)，和類(lèi)二十烷酸的新新陳代謝。The important physiological role of -3 fatty acids has been attributed to their ability to decrease the risks of cardiovascular disease, diseases affected by immune response disorders (for example, type 2 diabetes, inflam

35、matory bowel diseases, and rheumatoid arthritis),and mental disorders, as well as benefit infant development (Cleland and others 1988; Belluzzi and others 1996; Fidler and others 2000;Makrides and Gibson 2000; Marchioli and others 2002; Giannuzzi and others 2006; Hibbeln and others 2006; Jensen 2006

36、).- 3脂肪酸的重要的生理作用是他們有能力降低心血管疾病的風(fēng)險(xiǎn)，免疫反應(yīng)失調(diào)疾?。ɡ纾?型糖尿病，炎癥性腸疾病，類(lèi)風(fēng)濕關(guān)節(jié)炎），精神失常，以及有益于嬰兒的發(fā)展。The growing list of disorders positively affected by dietary -3 fatty acids strongly suggests that large portions of the population would benefit from increased consumption of -3 fatty acids, making them an excellent c

37、andidate for incorporation into functional foods. 正受膳食-3脂肪酸病癥的，越來(lái)越多有力地表明，人口的大部分將受益于-3脂肪酸的消費(fèi)量增加，這使得它們的優(yōu)良候選摻入功能性食品。However, numerous challenges exist in the production, transportation, and storage of -3 fatty acid fortified functional foods,since these lipids are extremely susceptible to oxidative det

38、erioration. 然而，眾多的挑戰(zhàn)存在于-3脂肪酸加強(qiáng)功能食品的生產(chǎn)，運(yùn)輸，儲(chǔ)存中，因?yàn)檫@些脂類(lèi)極易氧化變質(zhì)。For example, DHA has been estimated to be over 50 times more susceptible to oxidation than oleic acid (Frankel 2005). 例如，已經(jīng)估計(jì)到DHA比油酸更容易氧化超過(guò)50倍。In addition,the breakdown products of -3 fatty acid oxidation have very low sensory threshold value

39、s, meaning that they can be detected at very early stages of oxidation. 此外，對(duì)- 3脂肪酸的氧化分解產(chǎn)物具有非常低的感覺(jué)閾值，這意味著他們可以在氧化早期階段檢測(cè)到。Oxidation of -3 fatty acids is a complex chemical reaction that often requires multiple antioxidant hurdle technologies for adequate stabilization (McClements and Decker 2000). - 3脂

40、肪酸的氧化是一個(gè)復(fù)雜的化學(xué)反應(yīng)，往往需要多個(gè)抗氧化劑克服障礙技術(shù)使其充分穩(wěn)定。Encapsulation of omega-3 fatty acids has been found to be an excellent method for stabilization (Garg and others 2006).發(fā)現(xiàn)-3脂肪酸膠囊是穩(wěn)定的一個(gè)好方法。Phytosterols植物甾醇Phytosterols are a group of phytochemicals that include compounds such as stigmasterol, -sitosterol, and ca

41、mpesterol. 植物甾醇是一組植物化學(xué)物質(zhì)，包括化合物如豆甾醇，-谷甾醇、菜油甾醇。Plant stanols, which are found naturally at lower concentrations than sterols, can be produced by the hydrogenation of phytosterols. 植物甾烷醇，這是天然發(fā)現(xiàn)在較低濃度比甾醇，可以通過(guò)植物甾醇的氫化來(lái)生產(chǎn)。Phytosterols concentrations in vegetable oils range from 0.1% to 1.0%(Chaiyasit and ot

42、hers 2007) and typical phytosterol consumption is in the range of 200 to 400 mg/day. 植物油中植物甾醇含量的范圍從0.1%到1%，典型的植物甾醇消費(fèi)范圍在200至400毫克/天。The production of phytosterol fortified foods has become popular due to the ability of phytosterols to decrease total and low-density lipoprotein cholesterol in humans b

43、y inhibiting the absorption of dietary cholesterol (Wong 2001; Ostlund 2004). 植物甾醇強(qiáng)化食品的生產(chǎn)已變得流行的原因是植物甾醇能減少人體總的和低密度脂蛋白膽固醇的能力，這是通過(guò)抑制膳食膽固醇的吸收實(shí)現(xiàn)的。Intake of 1.6 g phytosterols/day results in an approximately 10% reduction in LDL cholesterol (Hallikainen and others 2000). 吸入1.6克植物甾醇/天的結(jié)果是低密度脂蛋白膽固醇的攝入量減少約10

44、%The intestinal absorption of phytosterols is very low so dietary phytosterols do not have adverse effects on health.植物甾醇的腸道吸收很低所以膳食植物甾醇沒(méi)有對(duì)健康的不良影響。Incorporation of phytosterols into foods is difficult due to their high melting point and tendency to form insoluble crystals. 植物甾醇摻入食物是困難的，這是由于其熔點(diǎn)高和傾向于形

45、成不溶性結(jié)晶。This has been overcome by esterification of phytosterols to polyunsaturated fatty acids, which increase sterol solubility. 這已經(jīng)通過(guò)植物甾醇酯化成多不飽和脂肪酸克服，這增加了固醇的溶解度。Upon ingestion of phytosterols esters, lipases hydrolyze the fatty acid to produce free phytosterols. 對(duì)植物甾醇酯的攝入，脂肪酶水解脂肪酸產(chǎn)生游離植物甾醇。Phytosterols were originally added to high-fat foods (for example, margarine) where solublization and dispersion are relatively simple. 植物甾醇最初添加到高脂肪的食物中（例如，人造黃油），其中溶解和分散都相對(duì)簡(jiǎn)單。For