乳液的稳定性和营养完整性容易受到多种因素的影响，包括热处理、固液比和灭菌。本研究通过粒径、zeta电位、相关细胞因子等评估了含有免疫肽的水包油乳剂（TUFSE）的理化稳定性和免疫调节活性。当温度为70℃、固液比为1:4时，乳液在高压均质下表现出稳定性，且粒径较小。 25℃下6个月维生素损失率为8.57%-62.26%。环磷酰胺（CTX）治疗后，与模型组相比，TUFSE-H组淋巴细胞增殖活性增加（p < 0.05），免疫球蛋白水平显着升高（p < 0.05）。它证实了乳液的参数，表明其能够在维生素损失最小的情况下制备，同时改善 CTX 治疗的荷瘤小鼠的疾病状态。它显示出作为免疫增强补充剂的潜力，具有巨大的潜在价值。实际应用：本研究验证了水包油乳剂的参数，表明它可以稳定地制备，维生素损失较小，同时改善 CTX 治疗的荷瘤小鼠的疾病状态。 TUFSE-H组的淋巴细胞增殖活性显着增加，而血清细胞因子和免疫球蛋白水平与MC组相比有所升高，表明其作为免疫增强补充剂的潜力具有重大价值。© 2024 Institute of Food Technologies。

The stability and nutritional integrity of emulsions are susceptible to various factors including thermal treatment, solid-liquid ratio, and sterilization. In this study, the physicochemical stability and immunomodulatory activities of an oil-in-water emulsion containing immune peptides (TUFSE) were assessed through particle size, zeta potential, related cytokines, and so on. When the temperature was 70°C and a solid-liquid ratio of 1:4, the emulsion revealed stability at high-pressure homogenization, with the small particle size. The loss rates of vitamins were 8.57%-62.26% in 6 months at 25°C. After treatment with cyclophosphamide (CTX), lymphocyte proliferation activity in TUFSE-H group increased (p < 0.05), and immune globulin levels were notably elevated (p < 0.05) in TUFSE groups compared to model group. It confirms the parameters of the emulsion, suggesting its ability to be prepared with minimal vitamin loss while simultaneously improving the disease status in CTX-treated tumor-bearing mice. It shows potential as an immune-enhancing supplement with significant potential value. PRACTICAL APPLICATION: This study validated the parameters of the oil-in-water emulsion and showed that it can be stably prepared with minor vitamin loss while simultaneously improving the disease status in CTX-treated tumor-bearing mice. TUFSE-H group exhibited a notable increase in lymphocytes proliferation activity, whereas serum cytokines and immune globulin levels were elevated compared to MC group, indicating its potential as an immune-enhancing supplement with substantial value.© 2024 Institute of Food Technologists.