Tang Qi, Xie Xiangli, Li Cunjun, Zhen Bowen, Cai Xiaolong, Zhang Guozhen, Zhou Chunhui, Wang Linjiang
College of Materials Science and Engineering, Guilin University of Technology, Guilin, 541004, China.
College of Chemistry and Bioengineering, Guilin University of Technology, Guilin, 541004, China.
Colloids Surf B Biointerfaces. 2019 Nov 1;183:110414. doi: 10.1016/j.colsurfb.2019.110414. Epub 2019 Aug 1.
Pickering emulsions have received widespread attention for encapsulating lipophilic guests in the biomedical and food fields. However, control of the stabilities and demulsification of Pickering emulsions to allow the release of encapsulated species remains a challenge in gastrointestinal conditions. In this work, phosphatidylcholine-kaolinite was prepared by modification of natural kaolinite with phosphatidylcholine and was used as an emulsifier to stabilize medium-chain triglyceride (MCT)/water Pickering emulsions for encapsulating curcumin, a natural antioxidant drug. Simulated gastric and intestinal digestion and a cell uptake assay were implemented for the curcumin-loaded MCT/water Pickering emulsion to study its demulsification and the bioavailability of curcumin. The results revealed that the wettability of phosphatidylcholine-kaolinite could be tailored by controlling the modification temperature so that it could control the emulsion stability. The prepared phosphatidylcholine-kaolinite, with a three-phase contact angle of 123°, was an optimal emulsifier for the enhanced stabilization of the MCT/water Pickering emulsion, especially in the presence of gastric acid. The phosphatidylcholine-kaolinite distributed at the water-oil interface and formed a dense shell structure on the surfaces of the emulsion droplets, controlling the demulsification efficiency to release the encapsulated curcumin. Only 18.9% of the curcumin was released in the simulated gastric conditions after 120 min of digestion due to the demulsification of the MCT/water Pickering emulsion, while it was completely released after 150 min of digestion in simulated intestinal conditions, as expected. This Pickering emulsion stabilized by phosphatidylcholine-kaolinite is a promising delivery system for lipophilic foods or drugs to enhance their bioavailability.
皮克林乳液因在生物医学和食品领域中用于包封亲脂性客体而受到广泛关注。然而，在胃肠道条件下，控制皮克林乳液的稳定性和破乳以实现包封物质的释放仍然是一个挑战。在这项工作中，通过用磷脂酰胆碱对天然高岭土进行改性制备了磷脂酰胆碱-高岭土，并将其用作乳化剂来稳定中链甘油三酯（MCT）/水皮克林乳液，以包封天然抗氧化药物姜黄素。对负载姜黄素的MCT/水皮克林乳液进行了模拟胃和肠道消化以及细胞摄取试验，以研究其破乳情况和姜黄素的生物利用度。结果表明，通过控制改性温度可以调节磷脂酰胆碱-高岭土的润湿性，从而控制乳液的稳定性。制备的磷脂酰胆碱-高岭土三相接触角为123°，是增强MCT/水皮克林乳液稳定性的最佳乳化剂，尤其是在胃酸存在的情况下。磷脂酰胆碱-高岭土分布在水-油界面，在乳液滴表面形成致密的壳结构，控制破乳效率以释放包封的姜黄素。在模拟胃条件下消化120分钟后，由于MCT/水皮克林乳液的破乳，只有18.9%的姜黄素释放出来，而在模拟肠道条件下消化150分钟后，姜黄素完全释放，正如预期的那样。这种由磷脂酰胆碱-高岭土稳定的皮克林乳液是一种有前途的亲脂性食品或药物递送系统，可提高其生物利用度。
