Abstract In this study, we aimed to design emulsion system, using pectin as an emulsifier that could resist gastric and intestinal digestion, and deliver tripropionin (glyceryl tripropionate) as propionic acid precursor to the colon. The stability and the degree of lipolysis of the emulsions under in vitro gastrointestinal digestion were assessed using droplet sizing, microscopy, ζ-potential and quantification of tripropionin, propionic acid and pectin coverage. The emulsions were stable in the gastric stage, and the stability under intestinal conditions was dependent on the concentration of pectin. The microscopic structure demonstrated a certain degree of coalescence of all emulsions after intestinal digestion, with the most affected emulsion being that at the lowest pectin concentration. Pectin concentrations of ≥2.5 wt% improved the resistance of the emulsion to coalescence and reduced the rate of lipolysis and the degree of hydrolysis, all of which were due to thicker pectin coverage. This apparently improved the resistance to displacement by bile salts and the subsequent adsorption of colipase and lipase that occur in the initial phase of lipid digestion. The use of pectin to form gastrointestinal-resistant emulsions is a promising approach to delaying the digestion of tripropionin, or other lipid-based materials, and to deliver tripropionin to the colon.

中文翻译：

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用于结肠靶向释放丙酸的果胶乳液

摘要 在本研究中，我们旨在设计乳化系统，以果胶为乳化剂，可抵抗胃和肠道消化，并将三丙酸甘油酯（三丙酸甘油酯）作为丙酸前体输送至结肠。使用液滴大小、显微镜检查、ζ-电位和三丙酸、丙酸和果胶覆盖率的量化来评估乳液在体外胃肠消化下的稳定性和脂解程度。乳剂在胃阶段是稳定的，在肠道条件下的稳定性取决于果胶的浓度。微观结构表明所有乳液在肠道消化后都有一定程度的聚结，其中受影响最大的是果胶浓度最低的乳液。果胶浓度≥2。5 wt% 提高了乳液的抗聚结能力并降低了脂解率和水解度，所有这些都是由于果胶覆盖层较厚。这显然改善了对胆汁盐置换的抵抗力以及在脂质消化的初始阶段发生的辅脂肪酶和脂肪酶的后续吸附。使用果胶形成抗胃肠道乳剂是延迟三丙酸甘油酯或其他基于脂质的材料的消化并将三丙酸甘油酯输送至结肠的有前途的方法。这显然改善了对胆汁盐置换的抵抗力以及在脂质消化的初始阶段发生的辅脂肪酶和脂肪酶的后续吸附。使用果胶形成抗胃肠道乳剂是延迟三丙酸甘油酯或其他基于脂质的材料的消化并将三丙酸甘油酯输送至结肠的有前途的方法。这显然改善了对胆汁盐置换的抵抗力以及在脂质消化的初始阶段发生的辅脂肪酶和脂肪酶的后续吸附。使用果胶形成抗胃肠道乳剂是延迟三丙酸甘油酯或其他基于脂质的材料的消化并将三丙酸甘油酯输送至结肠的有前途的方法。