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Emulsions Containing Optimum Cow Milk Fat and Canola Oil Mixtures Replicate the Lipid Self-assembly of Human Breast Milk during Digestion
Journal of Colloid and Interface Science ( IF 9.9 ) Pub Date : 2020-11-24 , DOI: 10.1016/j.jcis.2020.11.067
Andrew J. Clulow , Syaza Y. Binte Abu Bakar , Malinda Salim , Cameron J. Nowell , Adrian Hawley , Ben J. Boyd

Hypothesis: The digestion of different milks and milk substitutes leads to the formation of a variety of self-assembled lipid structures, with the structuring of human milk being paramount for infant nutrition. It was hypothesised that mixing cow milk fat rich in medium/long-chain lipids with canola oil rich in long-chain unsaturated lipids would replicate the structuring of human milk by balancing lipid chain lengths and saturation levels.

Experiments: Emulsions of cow milk fat/canola oil mixtures were prepared in two ways – by pre-mixing ghee and canola oil before dispersing them and by dispersing canola oil directly into commercial cow milk. Small angle X-ray scattering combined with titration of the fatty acids produced during digestion allowed for the correlation of dynamic lipid self-assembly with the extent of lipid digestion. Laser light scattering was used to show that the particle sizes in the digesting mixtures were similar and coherent anti-Stokes Raman spectroscopy (CARS) microscopy was used to monitor the mixing of canola oil into cow milk.

Findings: As the amount of long-chain unsaturated canola oil lipids in the mixtures increased, the lipid self-assembly tended towards colloidal structures of greater interfacial curvature. When the ratio of cow milk fat to canola oil lipids was 1:1 (w/w), the digesting lipids assembled themselves into the same liquid crystalline structures as human breast milk. This observation was independent of the method used to mix the lipids, with CARS microscopy indicating uniform mixing of the canola oil into cow milk upon ultrasonication.



中文翻译:

含有最佳牛乳脂肪和低芥酸菜子油混合物的乳剂可在消化过程中复制母乳的脂质自组装

假设:消化不同的牛奶和代乳品会导致形成多种自组装脂质结构,其中人乳的结构对于婴儿营养至关重要。假设将富含中/长链脂质的牛奶脂肪与富含长链不饱和脂质的低芥酸菜子油混合,可以通过平衡脂质链的长度和饱和水平来复制人乳的结构。

实验:牛奶脂肪/低芥酸菜子油混合物的乳剂有两种制备方法:将酥油和低芥酸菜子油在分散之前预先混合,然后将低芥酸菜子油直接分散到商业牛奶中。小角度X射线散射与在消化过程中产生的脂肪酸的滴定相结合,使动态脂质自组装与脂质消化的程度相关。激光散射显示消化混合物中的颗粒大小相似,相干抗斯托克斯拉曼光谱(CARS)显微镜用于监测菜籽油在牛奶中的混合情况。

研究结果:随着混合物中长链不饱和菜籽油脂质含量的增加,脂质的自组装趋向于具有更大界面曲率的胶体结构。当牛奶脂肪与菜籽油脂质的比例为1:1(w / w)时,消化的脂质将自身组装成与母乳相同的液晶结构。该观察结果与用于混合脂质的方法无关,CARS显微镜显示超声处理后,芥花籽油均匀混合到牛奶中。

更新日期:2020-11-25
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