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Research Article | Open Access

Buttermilk as a potential wall material for delivering algal oil: an in vitro and in vivo study

Huiquan Zhua,b,c, Marie-Laure Fauconnierb, Yuyu Zhanga, Xiaodan Wanga, Yumeng Zhanga, Wenyuan Zhanga,d, Shuwen Zhanga, Jiaping Lüa( ), Xiaoyang Panga( ), Yunna Wanga ( )
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Laboratory of Chemistry of Natural Molecules, Gembloux Agro-bio Tech, University of Liege, Gembloux 5030, Belgium
National Center of Technology Innovation for Dairy, Hohhot 011500, China
Research Group of Postharvest Technology, State Key Laboratory of Vegetable Biobreeding, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China

Peer review under responsibility of Beijing Academy of Food Sciences.

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• The BM as wall materials was used simultaneously for in vitro and in vivo experiment

• DHA embedded in BM had a better in vitro effect compared with CMOs

• DHA embedded in BM could improve the learning ability of rats compared with CMOs

Abstract

The buttermilk was selected as a wall material to deliver the docosahexaenoic acid (DHA) in this current research, including algal oil encapsulating with pure buttermilk (BMO) and its mixture (buttermilk and maltodextrin (BMMO)). The results showed that the particle growth rate of BMO and BMMO was slower than that of commercial algal oil powders (CMOs) during simulated digestion in vitro. Moreover, in the Morris water maze experiment, the mice in BMO and BMMO groups took less time to find the platform compared to that in CMO group, and their DHA content in the brain was significantly higher. The immunoglobulin detection revealed that feeding BMO and BMMO could improve the immune function of rats. Therefore, buttermilk will be a potential wall material which are able to improve the digestion characteristics of algal oil and the DHA bioavailability, and these results also promote the value-added utilization of by-products in the dairy industry.

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Keywords

ButtermilkDocosahexaenoic acidIn vitro digestionIn vivo experimentBioavailability

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Food Science and Human Wellness
Volume 15 Issue 1,
January 2026
Article number: 9250536
DOI: 10.26599/FSHW.2025.9250536

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Cite this article:
Zhu H, Fauconnier M-L, Zhang Y, et al. Buttermilk as a potential wall material for delivering algal oil: an in vitro and in vivo study. Food Science and Human Wellness, 2026, 15(1): 9250536. https://doi.org/10.26599/FSHW.2025.9250536

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Received: 01 July 2024
Revised: 18 October 2024
Accepted: 24 February 2025
Published: 10 March 2026
© 2026 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).