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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.