Pseudosciaena crocea roe protein‐stabilized emulsions for oral delivery systems: In vitro digestion and in situ intestinal perfusion study

Abstract

Benzyl isothiocyanate (BITC) was encapsulated in oil‐in‐water emulsions stabilized by Pseudosciaena crocea roe protein isolate (PRPI). The stability, lipid digestion, BITC bioavailability, and retention rate of the emulsions were characterized using a simulated gastrointestinal tract model. Tween‐corn and PRPI‐medium‐chain triglycerides (MCT) emulsions were used as controls. The membrane permeability and BITC absorption from these emulsions were investigated by in situ single‐pass intestinal perfusion. The results showed that the PRPI‐stabilized emulsions were stable under nonacidic environment conditions. Moreover, the PRPI‐corn emulsion had more obvious protective effects than PRPI‐MCT and Tween‐corn emulsions. Atomic force and confocal laser scanning microscopy images showed that the protein hydrolyzed and oil droplets aggregated during simulated gastric phase digestion. Following the exposure of oil droplets in the small intestine phase, the PRPI‐corn emulsion had a high rate of free fatty acid release (99.13 ± 2.49%), and the retention rate and bioavailability of BITC from the PRPI‐corn emulsion were 75.93 ± 7.17% and 77.32 ± 5.36%, respectively, which were significantly higher than those measured for the other emulsions (P < 0.05). Moreover, the Ka and Peff of the PRPI‐corn emulsion reached the maximum value at 45 min and then decreased slowly. These results suggest that the PRPI‐corn emulsion delivery system is effective in encapsulating, delivering, and protecting BITC. Practical Application This study provides some useful information for the food industry to develop a Pseudosciaena crocea roe protein isolate (PRPI) emulsion that could be successfully used to construct a BITC delivery system and improve benzyl isothiocyanate (BITC) bioavailability. The protective effect on BITC assessed in vitro simulated gastrointestinal tract and in situ single‐pass intestinal perfusion are discussed.

Influence of fish skin gelatin–sodium alginate complex stabilized emulsion on benzyl isothiocyanate stability and digestibilityin vitroandin vivo

“…6(B)). BITC would decompose because of a variety of environmental factors, such as ionic strength and pH 33 . It was suggested that the addition of Alg could enhance the protective effect of FSG against BITC in the gastric digestion environment.…”

“…BITC would decompose because of a variety of environmental factors, such as ionic strength and pH. 33 It was suggested that the addition of Alg could enhance the protective effect of FSG against BITC in the gastric digestion environment. After intestinal digestion, a higher final BITC retention rate in the FSG-Alg emulsion was observed, reaching 85.80% ± 6.55%, compared to only 57.73% ± 8.35% in the FSG emulsion.…”

Construction of benzyl isothiocyanate‐loaded fish skin gelatin‐luteolin compound emulsion delivery system, and its digestion and absorption characteristics

“…The aqueous and oil phases were mixed in a ratio of 90:10 ( v/v ), and a coarse emulsion was obtained using a high‐speed disperser (T25; IKA, Staufen, Germany) at 3357 × g for 2 min. The coarsely dispersed emulsion was then homogenized at 600 bar six times using a high‐pressure homogenizer (Panda Plus 2000; GEA Niro Soavi, Italy) 19 . Finally, the FSG concentration of both emulsions was 10 g kg −1 , and the LUT concentration in the FSG–LUT emulsion was 0.6 g kg −1 .…”

“…The coarsely dispersed emulsion was then homogenized at 600 bar six times using a high-pressure homogenizer (Panda Plus 2000; GEA Niro Soavi, Italy). 19 Finally, the FSG concentration of both emulsions was 10 g kg −1 , and the LUT concentration in the FSG-LUT emulsion was 0.6 g kg −1 .…”

The stability and reactivity of isothiocyanates and the plausible behavior of their dithiocarbamate- and thiourea-conjugates

“…In addition, the addition of L-cysteine (CYS) effectively prevented BITC from decomposition during 4 °C storage, and the amounts of BITC were maintained during storage for 14 days [5]. In contrast, N- alginate complex, to increase its stability and bioaccessibility [8,9]. Since the poor water solubility, low bioaccessibility, and basic unsteadiness of BITC limit the application of BITC in the food industry, the fish protein-based emulsion system is one of the promising strategies to protect and deliver unstable ITCs due to their non-toxicity, low cost and good accessibility.…”