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鸟氨酸酯
FOOD CHEMISTRY · 2020 · IF 6.306

Preparation of phytosteryl ornithine ester hydrochloride and improvement of its bioaccessibility and cholesterol-reducing activity in vitro

Chengsheng Jia,Xue Xia,Huiqi Wang,Muhoza Bertrand,Gang Chen,Xiaoming Zhang

In this work, synthesis of phytosteryl ornithine ester hydrochloride was studied for the first time using an intermediate phytosteryl N,N′- bis[ tert - butoloxycarbonyl ( BOC )]-ornithine ester. This method also involved esterification of phytosterols with N,N′ -bis(BOC)-ornithine and deprotection. The maximum yield was 90% and deprotection of BOC group was more than 99% using the HCl/ethyl acetate method. As a result, thermal stability and water solubility as well as emulsifying activity and stability of phytosterols were improved through coupling with ornithine, which is favorable for their application in water-based food systems. We also observed increased bioaccessibility of phytosteryl ornithine hydrochloride (4.5%) and 65% of phytosteryl ornithine hydrochloride was hydrolyzed in vitro . These results indicated that ornithine phytosteryl ester hydrochloride can reduce dissolution capacity of cholesterol in vitro , representing improved cholesterol-reducing activity, which will further expand the applications of phytosteryl ornithine ester hydrochloride.

CAS / MDL: 8049-47-6
研究领域: 食品科学 · 生物化学
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