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Lecithin-Based Nano-emulsification Improves the Bioavailability of Conjugated Linoleic Acid

Heo, Wan, Kim, Jun Ho, Pan, Jeong Hoon, Kim, Young Jun
Journal of agricultural and food chemistry 2016 v.64 no.6 pp. 1355-1360
bioavailability, conjugated linoleic acid, droplet size, free fatty acids, heat stability, heat treatment, humans, intestines, isomers, nanoemulsions, rats, thermal degradation, triacylglycerols
In this study, we investigated the effects of lecithin-based nano-emulsification on the heat stability and bioavailability of conjugated linoleic acid (CLA) in different free fatty acid (FFA) and triglyceride (TG) forms. CLA nano-emulsion in TG form exhibited a small droplet size (70–120 nm) compared to CLA nano-emulsion in FFA form (230–260 nm). Nano-emulsification protected CLA isomers in TG form, but not in free form, against thermal decomposition during the heat treatment. The in vitro bioavailability test using monolayers of Caco-2 human intestinal cells showed that nano-emulsification increased the cellular uptake of CLA in both FFA and TG forms. More importantly, a rat feeding study showed that CLA content in small intestinal tissues or plasma was higher when CLA was emulsified, indicating an enhanced oral bioavailability of CLA by nano-emulsification. These results provide important information for development of nano-emulsion-based delivery systems that improve thermal stability and bioavailability of CLA.