Wei Yang, Wang Chao, Liu Xin, Mackie Alan, Zhang Liang, Liu Jinfang, Mao Like, Yuan Fang, Gao Yanxiang
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; Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK.
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.
Food Res Int. 2020 Dec;138(Pt B):109817. doi: 10.1016/j.foodres.2020.109817. Epub 2020 Oct 20.
The aim of this study was to modulate the physicochemical properties, molecular interactions and microstructure of zein-propylene glycol alginate (PGA) complex nanoparticles for delivery of curcumin with the aid of high pressure microfluidization (HPM) (50-150 MPa) and thermal treatment (45-85 °C). The size of zein-PGA complex nanoparticles was decreased to around 300 nm. It was confirmed that the pressure of 100 MPa and temperature of 75 °C were the optimum parameters to provide a better protection of entrapped curcumin against environmental stresses. The electrostatic interaction, hydrogen bonding and hydrophobic attraction were the dominant driving forces in the formation of the complex nanoparticles. Field emission scanning electron microscopy (FE-SEM) revealed that HPM and thermal treatment facilitated the complex nanoparticles to form a more uniform size and spherical shape. During in vitro gastrointestinal digestion, zein-PGA complex nanoparticles showed excellent gastric stability and sustained-release of curcumin in the small intestine. HPM and thermal treatment showed a synergistic effect on enhancing the bioaccessibility of curcumin entrapped in zein-PGA complex nanoparticles. The findings revealed the influence of HPM and thermal treatment on functional attributes of the complex nanoparticles, which could be utilized to design food grade nanoparticles with desirable stability and digestive properties.
本研究的目的是借助高压微射流（50 - 150兆帕）和热处理（45 - 85℃）来调节玉米醇溶蛋白-海藻酸丙二醇酯（PGA）复合纳米颗粒的物理化学性质、分子间相互作用和微观结构，以用于姜黄素的递送。玉米醇溶蛋白-PGA复合纳米颗粒的尺寸减小至约300纳米。证实100兆帕的压力和75℃的温度是提供更好保护以防止包封的姜黄素受到环境应力影响的最佳参数。静电相互作用、氢键和疏水吸引力是复合纳米颗粒形成过程中的主要驱动力。场发射扫描电子显微镜（FE-SEM）显示，高压微射流和热处理促使复合纳米颗粒形成更均匀的尺寸和球形。在体外胃肠消化过程中，玉米醇溶蛋白-PGA复合纳米颗粒表现出优异的胃稳定性以及姜黄素在小肠中的缓释特性。高压微射流和热处理对提高包封在玉米醇溶蛋白-PGA复合纳米颗粒中的姜黄素的生物可及性具有协同作用。这些发现揭示了高压微射流和热处理对复合纳米颗粒功能特性的影响，可用于设计具有理想稳定性和消化特性的食品级纳米颗粒。
