数字农科院2.0

Role of flaxseed Lignan macromolecules on bioavailability of α-linolenic acid in emulsions: digestive enzymes inhibitory mechanism

文献类型： 外文期刊

作者： Chen Cheng;Xiao Yu;Shuyi Li;Lei Wang;Qianchun Deng;Zhenzhou Zhu

作者机构：

关键词： Bioavailability;Emulsion digestion;Flaxseed lignan macromolecules;Α-Linolenic acid

期刊名称： Food Chemistry

ISSN： 0308-8146

年卷期： 2025 年 493 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

摘要： In this study, a plant polyphenol flaxseed lignan macromolecules (FLM) was used to solve the problem of oxidation and digestion of α-linolenic acid (ALA) enriched emulsions. Results revealed that the incorporation of FLMs into the emulsions effectively mitigated ALA oxidation during digestion, particularly after 150 °C heat treatment (FLM 150). Notably, FLM 150 delayed the release of free fatty acids (FFAs) from the emulsions, while it also led to a 10.6 % increase in FFA release. Multispectral and molecular docking analyses proved that the delayed FFA release might be attributed to a reduction in enzymatic activity due to interactions between enzymes and p-coumaric acid glucosides in FLMs. Conversely, an improvement in the catalytic efficiency of pepsin and pancreatin lipase by FLMs enhanced the FFA release, which also facilitated by the positioning at the interface of digestive enzymes. Our findings hold significant promise for FLMs in improving the bioaccessibilty of ALA enriched emulsions.

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