Shin Gye Hwa, Chung Seoung Kyun, Kim Jun Tae, Joung Hee Joung, Park Hyun Jin
College of Life Sciences & Biotechnology, Korea University , Anam-dong, Seongbuk-gu, Seoul 136-701, Korea.
J Agric Food Chem. 2013 Nov 20;61(46):11119-26. doi: 10.1021/jf4035404. Epub 2013 Nov 8.
Chitosan-coated curcumin nanoliposomes (CS-Cur-NLs) were fabricated by the ethanol injection method (EIM), and their physicochemical properties were compared with the properties of those fabricated by the dry thin film method (DTFM). The mean size and zeta potential of CS-Cur-NLs gradually increased with CS concentration. The encapsulation efficiency of Cur-NLs prepared by EIM was 54.70%, which was significantly improved compared to that (42.60%) of Cur-NLs prepared by DTFM. Further improvement of encapsulation efficiency was attained (up to 64.93%) by EIM with 0.1% CS coating. The mucoadhesive property of Cur-NLs improved from 33.60 to 56.47% with CS coating. The results indicate that the encapsulated curcumin will show prolonged adsorption in the gastrointestinal tract because of higher mucoadhesion. Thus, EIM can be considered to be effective for food-grade delivery carriers with higher encapsulation efficiency and absence of harmful solvents. EIM-generated CS-Cur-NLs showed higher bioavailability, with enhanced high mucoadhesive property, storage stability, and encapsulation efficiency.
采用乙醇注入法（EIM）制备了壳聚糖包被的姜黄素纳米脂质体（CS-Cur-NLs），并将其理化性质与采用干薄膜法（DTFM）制备的纳米脂质体的性质进行了比较。CS-Cur-NLs的平均粒径和zeta电位随壳聚糖浓度的增加而逐渐增大。通过EIM制备的Cur-NLs的包封率为54.70%，与通过DTFM制备的Cur-NLs（42.60%）相比有显著提高。采用0.1%壳聚糖包被的EIM进一步提高了包封率（高达64.93%）。Cur-NLs的粘膜粘附性通过壳聚糖包被从33.60%提高到56.47%。结果表明，由于更高的粘膜粘附性，包封的姜黄素在胃肠道中的吸附时间将延长。因此，EIM可被认为对具有更高包封率且无有害溶剂的食品级递送载体有效。通过EIM制备的CS-Cur-NLs表现出更高的生物利用度，具有增强的高粘膜粘附性、储存稳定性和包封率。
