Biological Availability of Docosahexaenoic Acid from Fish Oil Encapsulated in Zein-Coated Porous Starch Granules in Rats.
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- XU Xianwei
- Laboratory of Nutritional Chemistry, Department of Agricultural Chemistry, Faculty of Bioresources, Mie University
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- HASEGAWA Nobuhiro
- R&D Department, San-ei Sugarochemical Co.. Ltd.
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- DOI Umeyuki
- R&D Department, San-ei Sugarochemical Co.. Ltd.
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- UMEKAWA Hayato
- Laboratory of Nutritional Chemistry, Department of Agricultural Chemistry, Faculty of Bioresources, Mie University
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- TAKAHASHI Takao
- Laboratory of Nutritional Chemistry, Department of Agricultural Chemistry, Faculty of Bioresources, Mie University
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- SUZUKI Kazumasa
- R&D Department, San-ei Sugarochemical Co.. Ltd.
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- FURUICHI Yukio
- Laboratory of Nutritional Chemistry, Department of Agricultural Chemistry, Faculty of Bioresources, Mie University
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説明
The investigation was designed to study whether DHA in fish oil encapsulated in porous starch granules coated with water-insoluble corn protein, zein, can be utilized during passage through the gastrointestinal tract in rats. The in vitro digestion trial showed that zein used for coating starch granules was decomposed by proteolytic enzymes. After feeding porous starch granules containing fish oil, coconut oil, or corn oil for 3 weeks, serum triglycerides and phospholipids were significantly lower in the rats on fish oil than in the other rats. The proportion of DHA in total fatty acid of the fish oil group was significantly higher in both liver and brain lipids than in the other two groups. These results clearly show that fish oil encapsulated in porous starch granules coated with zein could be digested and absorbed. Moreover, it was confirmed that the granules had been changed morphologically by scanning electron microscopic analysis of the contents of the alimentary sections, showing that the film of zein had been digested in stomach and small intestine. The digestibility of fish oil in the capsules was shown to be 96.8%.
収録刊行物
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- Food Science and Technology Research
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Food Science and Technology Research 6 (2), 87-93, 2000
公益社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390282679432712832
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- NII論文ID
- 10013008057
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- NII書誌ID
- AA11320122
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- ISSN
- 18813984
- 13446606
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- Crossref
- CiNii Articles
- OpenAIRE
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- 抄録ライセンスフラグ
- 使用不可
