Matrix matters: the importance of the food matrix in bioaccessibility and basolateral recovery of microalgal-sourced DHA.

IF 6.3 1区 农林科学 Q1 BIOCHEMISTRY & MOLECULAR BIOLOGY Food & Function Pub Date : 2026-10-19 DOI:10.1039/d6fo02980a
Daniëlle Willemina Rianne Wessels, Laura Leduc, Shanna Bastiaan-Net, Paula Perez Pardo, Lonneke Janssen Duijghuijsen, Vincenzo Fogliano, Marie Hennebelle, Nicoletta Pellegrini, Tamara Hoppenbrouwers
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Abstract

Omega-3 long-chain polyunsaturated fatty acids (LC-PUFAs), such as docosahexaenoic acid (DHA), are known for their positive health effects. To meet recommended intake levels, people commonly consume fish and microalgal oils as supplements, typically in the form of encapsulated triacylglycerols (TAGs). However, ingesting omega-3 LC-PUFAs dispersed in a food matrix may be beneficial, as this has been shown to improve digestion for other oil types. This study investigated the in vitro bioaccessibility and basolateral recovery of DHA in DHA-rich microalgae oil in various forms: bulk oil, encapsulated oil, powdered oil, and oil incorporated into a protein matrix. After adapting the INFOGEST protocol for lipid digestion, we assessed bioaccessibility after in vitro digestion using back titration and gas chromatography coupled to a flame ionization detector (GC-FID). We used a Caco-2 cell model, adapted to take into account the lipid adhesion to the plastic plate, to assess basolateral DHA recovery. Results showed that the digestion of encapsulated oil and bulk oil was similar (n = 3). Powdered oil showed higher bioaccessibility than bulk oil (47.0 ± 2.5% for powder and 9.5 ± 0.7% for bulk, n = 3). In the Caco-2 model, powdered oil showed higher basolateral recovery (4.8 ± 0.9%) than bulk oil (1.2 ± 0.2%), although the experimental model limits interpretation (n = 3). To evaluate matrix effects, we designed a vegan cheese-like matrix (VCM) using different proteins. DHA in the VCM was 38% more bioaccessible than in bulk oil (n = 3), and we observed no differences in basolateral recovery. Our findings highlight that food matrices play a critical role in DHA bioaccessibility and basolateral recovery, potentially indicating increased intestinal uptake. Rather than a one-size-fits-all approach, methodological choices, including digestion protocols, transport models, and quantification strategies, should be selected based on the specific research question.

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基质问题:食物基质在微藻源DHA的生物可及性和底侧回收中的重要性。
Omega-3长链多不饱和脂肪酸(LC-PUFAs),如二十二碳六烯酸(DHA),以其对健康的积极影响而闻名。为了达到推荐的摄入水平,人们通常食用鱼类和微藻油作为补充剂,通常以封装三酰甘油(TAGs)的形式。然而,摄入分散在食物基质中的omega-3 LC-PUFAs可能是有益的,因为这已被证明可以改善对其他类型油的消化。本研究考察了富含DHA的微藻油(散装油、胶囊油、粉末状油和蛋白质基质油)的体外生物可及性和基础侧回收率。在采用INFOGEST方案进行脂质消化后,我们使用反滴定和气相色谱耦合火焰离子化检测器(GC-FID)评估了体外消化后的生物可及性。我们使用Caco-2细胞模型,考虑到脂质与塑料板的粘附,以评估基底外侧DHA的恢复。结果表明,包封油和散装油的消化相似(n = 3)。粉末油的生物可及性高于散装油(粉末油为47.0±2.5%,散装油为9.5±0.7%,n = 3)。在Caco-2模型中,粉状油的基底外侧恢复率(4.8±0.9%)高于散装油(1.2±0.2%),尽管实验模型限制了解释(n = 3)。为了评估基质效应,我们设计了一种使用不同蛋白质的素食奶酪样基质(VCM)。DHA在VCM中的生物可及性比散装油高38% (n = 3),我们观察到在基底外侧恢复方面没有差异。我们的研究结果强调,食物基质在DHA的生物可及性和基底外侧恢复中起着关键作用,可能表明肠道摄取增加。而不是一刀切的方法,方法的选择,包括消化协议,传输模型和量化策略,应根据具体的研究问题进行选择。
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来源期刊
Food & Function
Food & Function BIOCHEMISTRY & MOLECULAR BIOLOGY-FOOD SCIENCE & TECHNOLOGY
CiteScore
10.10
自引率
6.60%
发文量
957
审稿时长
1.8 months
期刊介绍: Food & Function provides a unique venue for physicists, chemists, biochemists, nutritionists and other food scientists to publish work at the interface of the chemistry, physics and biology of food. The journal focuses on food and the functions of food in relation to health.
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