Department of Nutritional Sciences, University of Connecticut, 3624 Horsebarn Road Extension, U-4017, Storrs, CT 06269-4017, USA.
Department of Nutritional Sciences, University of Connecticut, 3624 Horsebarn Road Extension, U-4017, Storrs, CT 06269-4017, USA.
Carbohydr Polym. 2016 Nov 20;153:336-344. doi: 10.1016/j.carbpol.2016.07.105. Epub 2016 Jul 27.
Five polysaccharides, pectin, carboxymethyl cellulose (CMC), gum arabic, carrageenan and alginate, were studied to form complex nanogels with egg yolk low density lipoprotein (LDL). All nanogels were smaller than 85nm with high negative zeta potential, while LDL/carrageenan and LDL/alginate nanogels exhibited more heterogeneous size distribution. Fourier transform infrared spectrum suggested that hydrogen bonds, hydrophobic and electrostatic interactions were involved to form nanogels. Overall, significant expansion of nanogels was observed after encapsulation of curcumin, being studied as a model lipophilic nutrient. Fluorescence spectra evidenced that LDL provided non-polar microenvironment for curcumin and polysaccharides played an important role in the encapsulation process. All nanogels showed sustained release of curcumin under simulated gastrointestinal conditions. Furthermore, nanoscale, smooth and spherical ultrafine dry powders of nanogels were obtained by innovative nano spray drying technology. Our study indicated that LDL/polysaccharides may serve as potential oral delivery systems for lipophilic nutrients.
五种多糖（果胶、羧甲基纤维素（CMC）、阿拉伯胶、卡拉胶和藻酸盐）被研究与蛋黄低密度脂蛋白（LDL）形成复合纳米胶束。所有的纳米胶束都小于 85nm，具有高负的 Zeta 电位，而 LDL/卡拉胶和 LDL/藻酸盐纳米胶束表现出更不均匀的粒径分布。傅里叶变换红外光谱表明，氢键、疏水相互作用和静电相互作用参与了纳米胶束的形成。总的来说，姜黄素被包封后，纳米胶束的显著扩张被观察到，姜黄素被研究为一种模型疏水性营养素。荧光光谱表明，LDL 为姜黄素提供了非极性微环境，多糖在包封过程中发挥了重要作用。所有纳米胶束在模拟胃肠道条件下均表现出姜黄素的持续释放。此外，通过创新的纳米喷雾干燥技术获得了纳米胶束的纳米级、光滑和球形超细干粉。我们的研究表明，LDL/多糖可能作为亲脂性营养素的潜在口服递送系统。
