Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering , China Agricultural University , Beijing 100083 , China.
J Agric Food Chem. 2018 Jul 18;66(28):7441-7450. doi: 10.1021/acs.jafc.8b01046. Epub 2018 Jun 25.
Zein and hyaluronic acid (HA) composite nanoparticles were self-assembly fabricated using antisolvent coprecipitation (ASCP) method to deliver quercetagetin (Que). FTIR, CD, and FS results revealed that electrostatic attraction, hydrogen bonding, and hydrophobic effect were the dominant driving forces among zein, Que, and HA. With the increasing of HA level, the morphological structure of zein-Que-HA complex was changed from nanoparticle (from 100:5:5 to 100:5:20) to microgel (from 100:5:25 to 100:5:30). The encapsulation efficiency of Que has significantly increased from 55.66% (zein-Que, 100:5) to 93.22% (zein-Que-HA, 100:5:20), and Que in the zein-Que-HA composite nanoparticles exhibited obviously enhanced photochemical, thermal, and physical stability. After 8 months of storage (4 °C), the retention rate of Que also up to 77.93%. These findings interpreted that zein-HA composite nanoparticle would be an efficient delivery system for encapsulating and protecting bioactive compounds.
玉米醇溶蛋白和透明质酸（HA）复合纳米粒子是通过抗溶剂共沉淀（ASCP）法自组装制备的，用于递送槲皮素（Que）。傅里叶变换红外光谱（FTIR）、圆二色性（CD）和荧光光谱（FS）结果表明，静电吸引、氢键和疏水相互作用是玉米醇溶蛋白、Que 和 HA 之间的主要驱动力。随着 HA 水平的增加，玉米醇溶蛋白-Que-HA 复合物的形态结构从纳米颗粒（从 100:5:5 到 100:5:20）转变为微凝胶（从 100:5:25 到 100:5:30）。Que 的包封效率从 55.66%（玉米醇溶蛋白-Que，100:5）显著增加到 93.22%（玉米醇溶蛋白-Que-HA，100:5:20），并且玉米醇溶蛋白-Que-HA 复合纳米粒子中的 Que 表现出明显增强的光化学、热和物理稳定性。在 8 个月的储存（4°C）后，Que 的保留率也达到了 77.93%。这些发现表明，玉米醇溶蛋白-透明质酸复合纳米粒子将是一种有效的递送系统，用于封装和保护生物活性化合物。
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