Dai Qingyuan, Zhu Xiuling, Abbas Shabbar, Karangwa Eric, Zhang Xiaoming, Xia Shuqin, Feng Biao, Jia Chengsheng
†State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu 214122, People's Republic of China.
§College of Biological and Chemical Engineering, Anhui Polytechnic University, Beijing Middle Road, Wuhu, Anhui 241000, People's Republic of China.
J Agric Food Chem. 2015 Apr 29;63(16):4179-89. doi: 10.1021/acs.jafc.5b00794. Epub 2015 Apr 15.
A simple and green method was developed for preparing the stable biopolymer nanoparticles with pH and salt resistance. The method involved the macromolecular crowding Maillard process and heat-induced gelation process. The conjugates of whey protein isolate (WPI) and dextran were produced by Maillard reaction. The nanoparticles were fabricated by heating electrostatic complexes of WPI-dextran conjugate and chondroitin sulfate (ChS) above the denaturation temperature and near the isoelectric point of WPI. Then, the nanoparticles were characterized by spectrophotometry, dynamic laser scattering, zeta potential, transmission electron microscopy, atomic force microscopy, and scanning electron microscopy. Results showed that the nanoparticles were stable in the pH range from 1.0 to 8.0 and in the presence of high salt concentration of 200 mM NaCl. WPI-dextran conjugate, WPI, and ChS were assembled into the nanoparticles with dextran conjugated to WPI/ChS shell and WPI/ChS core. The repulsive steric interactions, from both dextran covalently conjugated to WPI and ChS electrostatically interacted with WPI, were the major formation mechanism of the stable nanoparticles. As a nutrient model, lutein could be effectively encapsulated into the nanoparticles. Additionally, the nanoparticles exhibited a spherical shape and homogeneous size distribution regardless of lutein loading. The results suggested that the stable nanoparticles from proteins and strong polyelectrolyte polysaccharides would be used as a promising target delivery system for hydrophobic nutrients and drugs at physiological pH and salt conditions.
开发了一种简单且绿色的方法来制备具有耐酸碱和耐盐性的稳定生物聚合物纳米颗粒。该方法包括大分子拥挤美拉德反应过程和热诱导凝胶化过程。乳清蛋白分离物（WPI）与葡聚糖的共轭物通过美拉德反应制备。通过在WPI的变性温度以上且接近其等电点加热WPI-葡聚糖共轭物与硫酸软骨素（ChS）的静电复合物来制备纳米颗粒。然后，通过分光光度法、动态激光散射、zeta电位、透射电子显微镜、原子力显微镜和扫描电子显微镜对纳米颗粒进行表征。结果表明，纳米颗粒在pH值为1.0至8.0的范围内以及在200 mM NaCl的高盐浓度下均稳定。WPI-葡聚糖共轭物、WPI和ChS组装成纳米颗粒，其中葡聚糖共轭到WPI/ChS壳层，WPI/ChS为核心。与WPI共价共轭的葡聚糖以及与WPI静电相互作用的ChS产生的排斥空间相互作用是稳定纳米颗粒的主要形成机制。作为一种营养模型，叶黄素可以有效地包裹在纳米颗粒中。此外，无论叶黄素负载情况如何，纳米颗粒均呈现球形且尺寸分布均匀。结果表明，由蛋白质和强聚电解质多糖制成的稳定纳米颗粒有望在生理pH值和盐条件下作为疏水性营养物质和药物的靶向递送系统。
