Babazadeh Afshin, Tabibiazar Mahnaz, Hamishehkar Hamed, Shi Bingyang
Motor Neuron Disease Research Center, Department of Biomedical Sciences, Faculty of Medicine and Health Sciences, Macquarie University, Sydney, NSW 2109, Australia.
Nutrition Research Center and Department of Food Science and Technology, Faculty of Nutrition and Food Science and Technology, Tabriz University of Medical Sciences, Tabriz, Iran.
Adv Pharm Bull. 2019 Jun;9(2):262-270. doi: 10.15171/apb.2019.030. Epub 2019 Jun 1.
Hydrophobic nutraceuticals are suffering from water solubility and physicochemical stabilities once administered to the body or food matrixes. The present study depicts the successful formulation of a zein-carboxymethyl cellulose (CMC) complex to stabilize a water in oil (W/O) emulsion to protect them from environmental and gastrointestinal conditions. The formulated water in oil in water (W/O/W) system was used for nanoencapsulating of hydrophobic nutraceutical, rutin, via protein-polysaccharide complexes. Zein nano particles smaller than 100 nm were produced using poly ethylene glycol (PEG 400) and Tween 80, which eliminates the use of ethanolic solutions in preparation of zein nanoparticles (ZN). CMC was then added to the ZN under magnetic stirrer to provide zein-CMC complex. A concentration of 20% CMC showed the smallest particle size (<100 nm). Rutin was dispersed in water in oil in water (W/O/W) emulsion stabilized by zein-CMC complex. A set of experiments such as encapsulation efficiency (EE%), encapsulation stability (ES%), and releasing rate of rutin were measured during 30 days of storage at 4°C. Results showed that, produced multiple emulsion prepared with lower concentrations of Tween 80 (0.5%), ethanol: PEG: water ratio of 0:80:20 showed smaller size (89.8±4.2 nm). ES% at pH values of 1.2, 6.8, and 7.4 were 86.63±6.19, 91.54±3.89, and 97.13±2.39 respectively, indicating high pH tolerability of formulated W/O/W emulsions. These findings could pave a new approach in stabilizing W/O/W emulsions for encapsulating and controlling the release of water insoluble nutraceuticals/drugs.
疏水性营养保健品一旦进入人体或食品基质中，就会面临水溶性和物理化学稳定性方面的问题。本研究描述了成功制备玉米醇溶蛋白 - 羧甲基纤维素（CMC）复合物，以稳定油包水（W/O）乳液，保护它们免受环境和胃肠道条件的影响。所制备的水包油包水（W/O/W）系统用于通过蛋白质 - 多糖复合物对疏水性营养保健品芦丁进行纳米包封。使用聚乙二醇（PEG 400）和吐温80制备出小于100 nm的玉米醇溶蛋白纳米颗粒，这避免了在制备玉米醇溶蛋白纳米颗粒（ZN）时使用乙醇溶液。然后在磁力搅拌器下将CMC添加到ZN中，以形成玉米醇溶蛋白 - CMC复合物。20% CMC的浓度显示出最小的粒径（<100 nm）。芦丁分散在由玉米醇溶蛋白 - CMC复合物稳定的水包油包水（W/O/W）乳液中。在4°C下储存30天期间，测量了一系列实验，如包封效率（EE%）、包封稳定性（ES%）和芦丁的释放速率。结果表明，用较低浓度的吐温80（0.5%）制备的多重乳液，乙醇：PEG：水比例为0:80:20时粒径较小（89.8±4.2 nm）。在pH值为1.2、6.8和7.4时的ES%分别为86.63±6.19、91.54±3.89和97.13±2.39，表明所制备的W/O/W乳液具有高pH耐受性。这些发现可为稳定W/O/W乳液以包封和控制水不溶性营养保健品/药物的释放开辟一条新途径。
