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, P. R. China.
Food Funct. 2020 Nov 18;11(11):9973-9983. doi: 10.1039/d0fo01741h.
The novel zein-propylene glycol alginate (PGA) -tea saponin (TS) ternary complex nanoparticles were fabricated to deliver resveratrol. TS was firstly introduced to modulate the functional attributes, microstructure, molecular interactions and gastrointestinal digestion of the complex nanoparticles. The size of zein-PGA-TS complex nanoparticles was between 281.9 and 309.7 nm. In the presence of TS, the encapsulation efficiency of resveratrol was significantly elevated from 58.43% to 85.58%. The environmental stability of resveratrol was improved through entrapping into the complex nanoparticles with the rise in TS proportion. Multiple spectroscopic methods revealed that TS altered the micro-environment and secondary structure of the protein. Hydrogen bonds, hydrophobic effects and electrostatic interactions contributed to the formation of complex nanoparticles. Differential scanning calorimetry (DSC) and X-ray diffraction (XRD) patterns showed the amorphous nature of the encapsulated resveratrol. Field emission scanning electron microscopy (FE-SEM) confirmed the globular shape of the nanoparticles and their different aggregation states were dependent on the particle compositions. Moreover, the zein-PGA-TS complex nanoparticles exhibited the best sustained release in the small intestine when the mass ratio of zein to TS was 5 : 1 (23.20% in the stomach and 63.11% in the small intestine). These findings indicated the influence of TS on the properties and applications of the protein-polysaccharide complexes, which provided a new insight into the development of novel food grade nanoparticles with desirable stability and digestion behaviour.
新型玉米醇溶蛋白-海藻酸钠（PGA）-茶皂素（TS）三元复合纳米粒被构建用于递送白藜芦醇。TS 首先被引入以调节复合纳米粒的功能特性、微观结构、分子相互作用和胃肠道消化。玉米醇溶蛋白-PGA-TS 复合纳米粒的粒径在 281.9nm 至 309.7nm 之间。在 TS 的存在下，白藜芦醇的包封效率从 58.43%显著提高到 85.58%。通过将白藜芦醇包埋到复合纳米粒中，其环境稳定性得到了提高，随着 TS 比例的增加而提高。多种光谱方法表明，TS 改变了蛋白质的微环境和二级结构。氢键、疏水作用和静电相互作用有助于复合纳米粒的形成。差示扫描量热法（DSC）和 X 射线衍射（XRD）图谱表明包埋的白藜芦醇为非晶态。场发射扫描电子显微镜（FE-SEM）证实了纳米粒的球形形状，并且它们的不同聚集状态取决于颗粒成分。此外，当玉米醇溶蛋白与 TS 的质量比为 5:1 时（胃中为 23.20%，小肠中为 63.11%），玉米醇溶蛋白-PGA-TS 复合纳米粒在小肠中表现出最佳的持续释放。这些发现表明了 TS 对蛋白质-多糖复合物性质和应用的影响，为开发具有理想稳定性和消化行为的新型食品级纳米粒提供了新的思路。
