Method for promoting in-vivo absorption and conversion of perilla seed oil, emulsion and application

Abstract

The invention relates to the technical field of purple perilla seed oil, and particularly discloses a method for promoting absorption and transformation in purple perilla seed oil, emulsion and application. The method for promoting in-vivo absorption and conversion of the perilla seed oil specifically comprises the steps that the perilla seed oil and an emulsifying agent are prepared into emulsion for use, and the emulsifying agent is selected from any one or two of whey protein isolate WPI and octenyl succinic acid esterified starch OSA. The perilla seed oil emulsion can also be added into oral liquid or ice cream, salad dressing and margarine. A simple emulsification method is adopted, the absorption speed of the perilla seed oil is increased, ALA in the perilla seed oil is promoted to be converted into EPA and DHA after being absorbed in the body, and the bioavailability of the perilla seed oil is further improved; and the method is simple and rapid, is relatively low in cost, and provides a wider application range for the purple perilla seed oil.

Description

Technical Field

[0001] The present application relates to the technical field of perilla seed oil, and in particular to a method for promoting the absorption and conversion of perilla seed oil in vivo, an emulsion, and applications thereof. Background Art

[0002] With social and economic development, people's eating habits and dietary patterns have undergone significant changes. Excessive intake of animal fats and trans fatty acids, in particular, and a severely irrational intake ratio of various unsaturated fatty acids, have directly or indirectly contributed to the high incidence of chronic diseases such as obesity, diabetes, and cardiovascular and cerebrovascular diseases. Research has shown that ω-3 polyunsaturated fatty acids (PUFAs) have important nutritional value and functional benefits, such as preventing and treating cardiovascular disease. Therefore, the development of health foods containing ω-3 PUFAs has important practical implications for improving people's physical condition and enhancing their fitness.

[0003] Perilla seed oil, a vegetable oil extracted from perilla seeds, is rich in unsaturated fatty acids such as α-linolenic acid (ALA), linoleic acid, and oleic acid. The α-linolenic acid content is particularly high, reaching 54-64%, far exceeding that of most vegetable oils, including flaxseed oil. Consuming perilla seed oil helps regulate blood lipids, enhance immunity, and has anti-inflammatory and cardiovascular protective properties, making it a suitable daily dietary supplement. α-linolenic acid is an essential fatty acid that can be converted into EPA and DHA, helping to reduce blood viscosity, reduce inflammation, and positively impact brain development and neurological function.

[0004] The α-linolenic acid in perilla seed oil is absorbed by the small intestinal epithelial cells, and under enzyme catalysis, linolenic acid ALA is converted into eicosapentaenoic acid EPA, and then into docosahexaenoic acid DHA through β-oxidation.

[0005] Currently, perilla seed oil is mainly prepared by cold pressing to improve its absorption rate in the body, but this method has limited effect on promoting the absorption of perilla seed oil. There is an urgent need to provide other methods to promote the absorption and conversion of perilla seed oil in the body. Summary of the Invention

[0006] In view of the problems of poor absorption and conversion rate of perilla seed oil in the body, this application proposes a method and emulsion for promoting the absorption and conversion of perilla seed oil in the body, and its application.

[0007] In the first aspect, the present application proposes a method for promoting the absorption and conversion of perilla seed oil in the body, and adopts the following technical solution.

[0008] A method for promoting in vivo absorption and conversion of perilla seed oil comprises the following steps: preparing perilla seed oil and an emulsifier into an emulsion for use, wherein the emulsifier is selected from one or both of whey protein isolate (WPI) and octenyl succinate starch (OSA).

[0009] Preferably, the emulsion is prepared by: S1, preparation of WPI continuous phase: 1-3 wt% WPI was dispersed in phosphate buffer solution and stirred for 3-5 h to prepare WPI continuous phase; S2, preparation of WPI perilla seed oil emulsion: the WPI continuous phase and perilla seed oil are mixed in a mass ratio of 4:1, stirred and dispersed evenly, and a coarse emulsion is prepared by high-speed dispersion, and then high-pressure homogenization is performed to form an O / W nanoemulsion.

[0010] Preferably, the emulsion is prepared by: S1, preparation of OSA continuous phase: 1-3 wt% OSA starch was dispersed in phosphate buffer solution, dissolved at 55-65°C for 20-40 min while stirring, and then stirred at room temperature overnight for 12 h to prepare OSA starch continuous phase; S2, preparation of OSA starch and perilla seed oil emulsion: mixing the OSA starch continuous phase and perilla seed oil in a mass ratio of 4:1, stirring and dispersing them uniformly, and obtaining a coarse emulsion by high-speed dispersion, followed by high-pressure homogenization to form an O / W nanoemulsion.

[0011] Preferably, the emulsion is prepared by: S1, preparation of WPI continuous phase: 1-3 wt% WPI was dispersed in phosphate buffer solution and stirred for 3-5 h to prepare WPI continuous phase; Preparation of OSA continuous phase: 1-3 wt% OSA starch was dispersed in phosphate buffer solution and dissolved at 55-65°C for 20-40 minutes while stirring, and then stirred at room temperature overnight for 12 hours to prepare OSA starch continuous phase; S2, preparation of a mixed continuous phase: mixing the OSA starch continuous phase and the WPI continuous phase in a mass ratio of 1:1, and stirring for 1.5-2.5 hours to prepare a mixed continuous phase; S3, preparation of mixed perilla seed oil emulsion: the mixed continuous phase and perilla seed oil are mixed in a mass ratio of 4:1, stirred and dispersed evenly, and a coarse emulsion is prepared by high-speed dispersion, and then high-pressure homogenization is performed to form an O / W nanoemulsion.

[0012] Preferably, the high-speed dispersion is specifically: dispersion at 9000-10000 r / min for 1-3 min.

[0013] Preferably, the high-pressure homogenization is specifically: cyclic homogenization at 350-450 MPa for 4-6 times.

[0014] In a second aspect, the present application also proposes a perilla seed oil emulsion and adopts the following technical solution.

[0015] A perilla seed oil emulsion is obtained by using any of the above-mentioned preparation methods.

[0016] On the third aspect, this application also proposes the application of perilla seed oil emulsion and adopts the following technical solution.

[0017] The perilla seed oil emulsion is applied by adding the perilla seed oil emulsion into oral liquid or ice cream, salad dressing or margarine.

[0018] In summary, this application has the following beneficial effects: The present application prepares perilla seed oil and a specific type of emulsifier into an emulsion, which not only improves the absorption rate of perilla seed oil, but also promotes the conversion of ALA in perilla seed oil into EPA and DHA after being absorbed in the body, thereby further improving the bioavailability of perilla seed oil.

[0019] The method for promoting the absorption speed and bioavailability of perilla seed oil in the present application is simple, rapid and low-cost, thereby providing a wider range of uses for perilla seed oil. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] Figure 1 The graph shows the changes of ALA, EPA and DHA concentrations in plasma over time.

[0021] Figure 2 Figure 2 is a graph showing the concentrations of ALA, EPA, and DHA in serum.

[0022] Figure 3 Figure 2 shows the concentrations of ALA, EPA, and DHA in various tissues. DETAILED DESCRIPTION

[0023] The present application is further described in detail below with reference to the examples. It is particularly noted that if no specific conditions are specified in the following examples, the reactions are carried out according to conventional conditions or the conditions recommended by the manufacturer. Unless otherwise specified, the raw materials used in the following examples can be obtained from common commercial sources.

[0024] Example 1 - WPI Perilla Seed Oil Emulsion S1, preparation of WPI continuous phase: 2 wt % WPI was dispersed in phosphate buffer solution and stirred with a magnetic stirrer for 4 h to prepare WPI continuous phase; S2, preparation of WPI perilla seed oil emulsion: WPI continuous phase and perilla seed oil were mixed in a mass ratio of 4:1, homogenized on a magnetic stirrer, and then dispersed on a high-speed disperser at 10,000 rpm for 2 min to prepare a coarse emulsion. The obtained coarse emulsion was then passed through a high-pressure homogenizer at 400 MPa for 5 cycles to form an O / W nanoemulsion.

[0025] Example 2 - OSA Perilla Seed Oil Emulsion S1, preparation of OSA starch continuous phase: 2 wt% OSA starch was dispersed in phosphate buffer solution and dissolved at 60°C for 30 min while stirring, and then stirred at room temperature overnight for 12 h; S2, preparation of OSA perilla seed oil emulsion: OSA starch continuous phase and perilla seed oil were mixed in a mass ratio of 4:1, homogenized on a magnetic stirrer, and then dispersed on a high-speed disperser at 10,000 rpm for 2 min to prepare a coarse emulsion. The obtained coarse emulsion was then passed through a high-pressure homogenizer at 400 MPa for 5 cycles to form an O / W nanoemulsion.

[0026] Example 3 - Mixed Perilla Seed Oil Emulsion S1, preparation of WPI continuous phase: 2 wt % WPI was dispersed in phosphate buffer solution and stirred with a magnetic stirrer for 4 h to prepare WPI continuous phase; Preparation of OSA starch continuous phase: 2 wt% OSA modified starch was dispersed in phosphate buffer solution and dissolved at 60°C for 30 min while stirring, and then stirred at room temperature overnight for 12 h. S2, preparation of mixed continuous phase: OSA starch continuous phase and WPI continuous phase were mixed in a mass ratio of 1:1 and stirred on a magnetic stirrer for 2 h; S3, preparation of mixed perilla seed oil emulsion: the mixed continuous phase and perilla seed oil were mixed in a mass ratio of 4:1, the mixture was homogenized on a magnetic stirrer, and then dispersed on a high-speed disperser at 10000r / min for 2min to obtain a coarse emulsion, and the obtained coarse emulsion was then circulated and homogenized 5 times by a high-pressure homogenizer at 400MPa to form an O / W nanoemulsion.

[0027] Performance testing Detection method / test method SD rats were provided by Sibeifu (Suzhou) Biotechnology Co., Ltd. (License No. SCXK (Beijing) 2022-0006), Animal Certification No. A202408200409.

[0028] Twenty SD rats were randomly divided into five groups, namely, soybean oil control group, perilla seed oil control group, WPI emulsion group (Example 1), OSA emulsion group (Example 2), and OSA+WPI composite emulsion group (Example 3), with 4 rats in each group.

[0029] The soybean oil control group was gavaged daily with a mixture of soybean oil and distilled water (mass ratio 1:4); The perilla seed oil control group was orally gavaged with a mixture of perilla seed oil and distilled water (mass ratio 1:4); The other emulsion groups were given corresponding emulsions by gavage; The oral administration volume was 10 mL / kg BW for 14 consecutive days, and the mice had free access to food and water during the feeding period.

[0030] At 0, 30 minutes, 1 hour, 2 hours, 4 hours and 8 hours after the last oral administration, 500 μl of blood was collected from the medial canthal vein of the rats and the blood was separated after standing to obtain plasma for later use. Finally, the rats were dissected and the brain, liver, heart, spleen, kidney and perirenal fat were obtained and quickly frozen in liquid nitrogen and stored at -80°C for later use.

[0031] The levels of linolenic acid (ALA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in plasma and various tissues were determined by internal standard method.

[0032] Test results and analysis Combine Figure 1 As can be seen from the area under the curve, the exposure levels of ALA, EPA, and DHA in the plasma of rats in different groups follow a pattern: WPI + OSA group (Example 3) > OSA group (Example 2) > WPI group (Example 1) > Perilla seed oil group > Soybean oil group. The highest point indicates that both the soybean oil and perilla seed oil groups reached peak absorption at 4 hours, while the emulsion groups reached peak absorption at 1 hour.

[0033] This suggests that perilla seed oil consumption can increase the plasma levels of ALA, EPA, and DHA in rats, and that adding emulsifiers to perilla seed oil to prepare an emulsion can further increase plasma ALA, EPA, and DHA levels, with a shorter absorption time and faster absorption. However, there were some differences in the absorption and conversion of perilla seed oil by different emulsifiers, with WPI and OSA composite emulsifiers having the best effect, followed by OSA starch, and finally WPI.

[0034] Combine Figure 2 It can be seen that after rats were orally administered with perilla seed oil for 14 days, the ALA, EPA and DHA levels in their serum increased. After perilla seed oil was added with an emulsifier to prepare an emulsion and then administered orally for 14 days, the ALA, EPA and DHA levels could be further increased.

[0035] This shows that oral administration of perilla seed oil can increase the ALA level in rats. At the same time, some ALA will be further converted into EPA and DHA in the body. The absorption rate of emulsified perilla seed oil in rats becomes higher, and the EPA and DHA converted through ALA are also higher.

[0036] Combine Figure 3 It can be seen that after rats were orally administered with perilla seed oil for 14 days, the ALA and EPA contents in various tissues increased. After the perilla seed oil was prepared into an emulsion by adding an emulsifier and then administered orally for 14 days, the ALA and EPA contents could be further increased. However, an increase in DHA content was only observed in the liver, brain, heart, epididymal fat and perirenal fat, and there was no significant difference in DHA in the spleen and kidney.

[0037] Different types of emulsifiers lead to certain differences in the content of ALA, EPA and DHA in various tissues, as shown in the following: (1) ALA content in various tissues The ALA content in the liver and spleen was: WPI+OSA group (Example 3) > WPI group (Example 1) > OSA group (Example 2) > perilla seed oil group > soybean oil group; The ALA content in the kidney was as follows: OSA group (Example 2) > WPI+OSA group (Example 3) > WPI group (Example 1) > perilla seed oil group > soybean oil group; The ALA contents in other tissues were as follows: WPI+OSA group, OSA group, WPI group, perilla seed oil group > soybean oil group.

[0038] (2) EPA and DHA content in various tissues The EPA and DHA contents in the liver and heart were: WPI+OSA group > WPI group, OSA group > perilla seed oil group > soybean oil group; The EPA content in other tissues was as follows: WPI+OSA group, OSA group, WPI group > perilla seed oil group > soybean oil group; The DHA content in brain and white fat was: WPI+OSA group, OSA group, WPI group>perilla seed oil group>soybean oil group; There was no significant difference in EPA content among the groups in the brain, spleen and kidney.

[0039] This suggests that oral administration of perilla seed oil increased ALA and EPA levels in various organs and white fat (epididymal fat and perirenal fat) in rats, but DHA reserves were only modestly increased in the liver, brain, heart, and white fat. Furthermore, emulsified perilla seed oil exhibited enhanced absorption in rats, with reserves in major organs related to the cardiocerebral system increasing to a certain extent, and the conversion of ALA to EPA and DHA in these organs also increased.

[0040] In summary, the present application prepares perilla seed oil and an emulsifier into an emulsion, which not only improves the absorption rate of perilla seed oil, but also promotes the conversion of ALA in perilla seed oil into EPA and DHA after being absorbed in the body, further improving the bioavailability of perilla seed oil and providing perilla seed oil with a wider range of uses.

[0041] The above are only some embodiments of the present application. The scope of protection of the present application is not limited to the above embodiments. For ordinary technicians in this technical field, several improvements and modifications without departing from the creative design of the present application should also fall within the scope of protection of the present application.

Claims

1. A method for promoting the absorption and conversion of perilla seed oil in vivo, characterized in that: The method specifically comprises the following steps: preparing perilla seed oil and an emulsifier into an emulsion for use, wherein the emulsifier is selected from one or both of whey protein isolate WPI and octenyl succinate starch OSA.

2. The method according to claim 1, characterized in that The preparation method of the emulsion is: S1, preparation of WPI continuous phase: 1-3 wt% WPI was dispersed in phosphate buffer solution and stirred for 3-5 h to prepare WPI continuous phase; S2, preparation of WPI perilla seed oil emulsion: the WPI continuous phase and perilla seed oil are mixed in a mass ratio of 4:1, stirred and dispersed evenly, and a coarse emulsion is prepared by high-speed dispersion, and then high-pressure homogenization is performed to form an O / W nanoemulsion.

3. The method according to claim 1, characterized in that The preparation method of the emulsion is: S1, preparation of OSA continuous phase: 1-3 wt% OSA starch was dispersed in phosphate buffer solution, dissolved at 55-65°C for 20-40 min while stirring, and then stirred at room temperature overnight for 12 h to prepare OSA starch continuous phase; S2, preparation of OSA starch and perilla seed oil emulsion: mixing the OSA starch continuous phase and perilla seed oil in a mass ratio of 4:1, stirring and dispersing them uniformly, and obtaining a coarse emulsion by high-speed dispersion, followed by high-pressure homogenization to form an O / W nanoemulsion.

4. The method according to claim 1, wherein The preparation method of the emulsion is: S1, preparation of WPI continuous phase: 1-3 wt% WPI was dispersed in phosphate buffer solution and stirred for 3-5 h to prepare WPI continuous phase; Preparation of OSA continuous phase: 1-3 wt% OSA starch was dispersed in phosphate buffer solution and dissolved at 55-65°C for 20-40 minutes while stirring, and then stirred at room temperature overnight for 12 hours to prepare OSA starch continuous phase; S2, preparation of a mixed continuous phase: mixing the OSA starch continuous phase and the WPI continuous phase in a mass ratio of 1:1, and stirring for 1.5-2.5 hours to prepare a mixed continuous phase; S3, preparation of mixed perilla seed oil emulsion: the mixed continuous phase and perilla seed oil are mixed in a mass ratio of 4:1, stirred and dispersed evenly, and a coarse emulsion is prepared by high-speed dispersion, and then high-pressure homogenization is performed to form an O / W nanoemulsion.

5. The method according to any one of claims 2 to 4, characterized in that: The high-speed dispersion is specifically: dispersing at 9000-10000 r / min for 1-3 minutes.

6. The method according to any one of claims 2 to 4, characterized in that: The high-pressure homogenization specifically includes: cyclic homogenization at 350-450 MPa for 4-6 times.

7. A perilla seed oil emulsion, characterized in that The invention is obtained by adopting the preparation method described in any one of claims 1 to 6.

8. The use of the perilla seed oil emulsion according to claim 7, characterized in that Add perilla seed oil emulsion to oral liquid or ice cream, salad dressing, or margarine.

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