Guzman-Puyol Susana, Benítez José Jesús, Domínguez Eva, Bayer Ilker Sefik, Cingolani Roberto, Athanassiou Athanassia, Heredia Antonio, Heredia-Guerrero José Alejandro
Smart Materials, Nanophysics, Fondazione Istituto Italiano di Tecnologia (IIT), via Morego 30, 16163, Genoa, Italy.
Instituto de Ciencia de Materiales de Sevilla (ICMS), Centro mixto CSIC-Universidad de Sevilla, Avda. Americo Vespuccio 49, Isla de la Cartuja, E-41092, Sevilla, Spain.
PLoS One. 2015 Apr 27;10(4):e0124639. doi: 10.1371/journal.pone.0124639. eCollection 2015.
Nanoparticles, named cutinsomes, have been prepared from aleuritic (9,10,16-trihidroxipalmitic) acid and tomato fruit cutin monomers (a mixture of mainly 9(10),16-dihydroxypalmitic acid (85%, w/w) and 16-hydroxyhexadecanoic acid (7.5%, w/w)) with pectin in aqueous solution. The process of formation of the nanoparticles of aleuritic acid plus pectin has been monitored by UV-Vis spectrophotometry, while their chemical and morphological characterization was analyzed by ATR-FTIR, TEM, and non-contact AFM. The structure of these nanoparticles can be described as a lipid core with a pectin shell. Pectin facilitated the formation of nanoparticles, by inducing their aggregation in branched chains and favoring the condensation between lipid monomers. Also, pectin determined the self-assembly of cutinsomes on highly ordered pyrolytic graphite (HOPG) surfaces, causing their opening and forming interconnected structures. In the case of cutin monomers, the nanoparticles are fused, and the condensation of the hydroxy fatty acids is strongly affected by the presence of the polysaccharide. The interaction of pectin with polyhydroxylated fatty acids could be related to an initial step in the formation of the plant biopolyester cutin.
已在水溶液中用桐酸（9,10,16 - 三羟基软脂酸）、番茄果实角质单体（主要是9(10),16 - 二羟基软脂酸（85%，w/w）和16 - 羟基十六烷酸（7.5%，w/w）的混合物）与果胶制备了名为角质体的纳米颗粒。通过紫外 - 可见分光光度法监测了桐酸加果胶纳米颗粒的形成过程，同时通过衰减全反射傅里叶变换红外光谱（ATR - FTIR）、透射电子显微镜（TEM）和非接触原子力显微镜（AFM）对其化学和形态特征进行了分析。这些纳米颗粒的结构可描述为具有果胶壳的脂质核心。果胶通过诱导其在支链中聚集并促进脂质单体之间的缩合，促进了纳米颗粒的形成。此外，果胶决定了角质体在高度有序热解石墨（HOPG）表面的自组装，导致其开口并形成相互连接的结构。在角质单体的情况下，纳米颗粒融合，多糖的存在强烈影响羟基脂肪酸的缩合。果胶与多羟基脂肪酸的相互作用可能与植物生物聚酯角质形成的初始步骤有关。
