College of Food Science and Engineering , Ocean University of China , Qingdao , Shandong Province 266003 , People's Republic of China.
J Agric Food Chem. 2019 Oct 30;67(43):11977-11985. doi: 10.1021/acs.jafc.9b05175. Epub 2019 Oct 16.
Lutein is a hydrophobic carotenoid with various beneficial biological activities. Its use as a functional food, however, is currently limited by its low-water solubility, chemical instability, and poor bioavailability. The purpose of this work is to fabricate lutein-loaded nanoparticles to overcome these challenges. Lutein was encapsulated in zein nanoparticles coated with sophorolipid (ZSLNPs). The properties of ZSLNPs were characterized by transmission electron microscopy and dynamic light scattering. The results showed that the ZSLNPs were spheres with particle size around 200 nm and negative surface potentials (ζ = -54 mV). The encapsulation efficiency and loading capacity of the lutein in the ZSLNPs was 90.04% and 0.82%, respectively. Infrared spectroscopy analysis indicated that the dominant driving forces of the ZSLNPs formation mainly included electrostatic, hydrophobic interactions and hydrogen bonding. X-ray analysis showed that the encapsulated lutein was in an amorphous form. Circular dichroism analysis suggested that the incorporation of lutein or sophorolipid led to the change in secondary structure of zein. In addition, the ZSLNPs had good stability, redispersibility, and increased the water solubility of lutein. Furthermore, studies showed that the ZSLNPs had great biocompatibility and bioaccessibility of lutein. Overall, these findings indicated that the core/shell nanoparticles developed in the work may be suitable for encapsulating this important nutrient in functional foods.
叶黄素是一种疏水性类胡萝卜素，具有多种有益的生物学活性。然而，由于其水溶性低、化学稳定性差和生物利用度低，其作为功能性食品的应用目前受到限制。本工作的目的是制备负载叶黄素的纳米粒子以克服这些挑战。叶黄素被包封在大豆蛋白纳米粒子中，并用槐糖脂（ZSLNPs）进行涂层。通过透射电子显微镜和动态光散射对 ZSLNPs 的性质进行了表征。结果表明，ZSLNPs 为粒径约 200nm 的球体，具有负表面电位（ζ=-54mV）。叶黄素在 ZSLNPs 中的包封效率和载药量分别为 90.04%和 0.82%。红外光谱分析表明，ZSLNPs 形成的主要驱动力包括静电、疏水相互作用和氢键。X 射线分析表明，包封的叶黄素呈无定形形式。圆二色性分析表明，叶黄素或槐糖脂的掺入导致大豆蛋白二级结构发生变化。此外，ZSLNPs 具有良好的稳定性、再分散性，并提高了叶黄素的水溶性。此外，研究表明 ZSLNPs 具有良好的生物相容性和叶黄素的生物可及性。总的来说，这些发现表明，本工作中开发的核/壳纳米粒子可能适合在功能性食品中包封这种重要的营养物质。
