Evaluating The Effects Of Palm Oil On In Vitro Simulated Digestion Of Instant Noodles On Macrophages

The micro/nano particles formed by food ingredients can directly interact with related cells in the digestive tract mucosa and affect their physiological activities.Food digestion is not only a process of component degradation,but also a process of their formation of micro and nano particles。Therefore,we should explore the effect of food digestion products on intestinal mucosal cells.Commercialized instant noodles are an important daily food that is related to the health of the consumers.To explore the effect of palm oil on the digestion of instant noodles.Three kinds of fried instant noodles and three kinds of non fried instant noodles(non fried instant noodles with palm oil were used as the control group)were digested in vitro.The effect of digested instant noodles on gastrointestinal mucosal macrophages was measured.Firstly,the digestibility of the sample was measured,and the particle size and ζ-potential of micro/nano particles of each sample during oral,gastric and intestinal digestion were observed.Then,in order to learn the interaction between micro/nano particles and macrophages,the assays of cell viability,cellular cytoplasmic free radical levels and mitochondrial reactive oxygen species levels were measured.Moreover,the mechanism of cytotoxicity induced by digested fried instant noodles was explored.The main results were shown as follow:(1)A large number of micro/nanoparticles were formed during the digestion of instant noodles.There was a significant difference between fried and non fried instant noodles micro/nano-particles.The exist of oil in the micro/nano particles significantly affects the digestion of instant noodles.Oil-micro/nano particles significantly increases the particle size,PDI,and ζ-potential,and decreases the digestibility.(2)Compared with non fried samples,the cytotoxicity of digested fried instant noodle micro/nano particles is higher.Meanwhile,mixing oil with non fried instant noodles resulted into an increased cytotoxicity of macrophages.In addition,the results showed that oil-micro/nano particles resulted in higher levels of cellular cytoplasmic reactive oxygen species(ROS).These findings shows that oil-micro/nano particles significantly increased the cytotoxicity and the levels of oxidative stress.(3)The direct contact of lower concentration of CAT with digested fried instant noodles will lead to the increase of ROS.CAT had no significant effect on ROS in digested non fried instant noodles.This phenomenon may be an important factor leading to the great difference between fried and non fried instant noodles in cell experiment results.When the oil-micro/nano particles are swallowed into macrophages and exposed to the endogenous CAT of cells,they will produce a large amount of ROS,causing cytotoxicity and oxidative stress.