Zhou Mingyong, Khen Keiona, Wang Taoran, Hu Qiaobin, Xue Jingyi, Luo Yangchao
Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269, USA.
Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269, USA.
Food Chem. 2018 Jan 15;239:840-847. doi: 10.1016/j.foodchem.2017.07.019. Epub 2017 Jul 8.
Egg yolk low density lipoprotein (LDL)/polysaccharide nanogels are newly explored as oral delivery systems with promising encapsulation potentials. Nonetheless, the stability of nanogels against aggregation in gastrointestinal tract remains a challenge. Therefore, chemical crosslinking by 1-ethyl-3-(3-dimethylaminopropyl) and carbodiimide/N-hydroxysuccinimide (EDC/NHS) was adopted to improve the gastrointestinal stability of nanogels. Compared to original uncrosslinked nanogels, crosslinking did not change particle size, polydispersity index (PDI) and morphology, but it reduced surface charge of nanogels. The nano spray dried LDL/CMC/EDC nanogels had relatively poor surface structure with agglomerations. The FT-IR spectra confirmed the formation of new peptide bonds, which significantly improved stability of nanogels under simulated gastrointestinal conditions. Fluorescence spectra evidenced that non-polar microenvironment for curcumin embedded in nanogels was strengthened, which therefore enhanced encapsulation efficiency. Moreover, curcumin exhibited sustained release profile from crosslinked nanogels in simulated gastrointestinal fluids. Overall, our study provided a promising strategy to enhance the stability of LDL-based nanogels in digestive conditions.
蛋黄低密度脂蛋白（LDL）/多糖纳米凝胶作为具有良好包封潜力的口服给药系统而被新开发出来。尽管如此，纳米凝胶在胃肠道中抗聚集的稳定性仍然是一个挑战。因此，采用1-乙基-3-（3-二甲基氨基丙基）碳二亚胺/ N-羟基琥珀酰亚胺（EDC / NHS）进行化学交联以提高纳米凝胶的胃肠道稳定性。与原始的未交联纳米凝胶相比，交联并未改变粒径、多分散指数（PDI）和形态，但降低了纳米凝胶的表面电荷。纳米喷雾干燥的LDL / CMC / EDC纳米凝胶具有相对较差的表面结构且存在团聚。傅里叶变换红外光谱（FT-IR）证实形成了新的肽键，这显著提高了纳米凝胶在模拟胃肠道条件下的稳定性。荧光光谱表明，嵌入纳米凝胶中的姜黄素的非极性微环境得到增强，从而提高了包封效率。此外，姜黄素在模拟胃肠道液中从交联纳米凝胶呈现出缓释特性。总体而言，我们的研究提供了一种在消化条件下增强基于LDL的纳米凝胶稳定性的有前景的策略。
