研究透明质酸在提高纳米乳中姜黄素生物利用度中的作用。
Investigating the role of hyaluronic acid in improving curcumin bioaccessibility from nanoemulsions.
机构信息
Department of Applied Physics, University of Granada, Avenida de Fuente Nueva, s/n, Granada C.P. 18071, Spain.
Department of Applied Physics, University of Granada, Avenida de Fuente Nueva, s/n, Granada C.P. 18071, Spain; Excellence Research Unit "Modeling Nature" (MNat), University of Granada, Avda. del Hospicio, s/n, Granada C.P. 18010, Spain.
出版信息
Food Chem. 2021 Jul 30;351:129301. doi: 10.1016/j.foodchem.2021.129301. Epub 2021 Feb 15.
A major challenge in delivering curcumin effectively to the gut is its low solubility. One interesting approach to increase curcumin bioaccessibility is its emulsification. Here, we present curcumin-loaded liquid lipid nanocapsules (LLNs), obtained through olive oil emulsification, in which LLNs are coated by a protective shell composed of Bovine Serum Albumin (BSA) and hyaluronic acid (HA). Bioaccessibility of curcumin is evaluated following a standard in vitro digestion protocol. The presence of HA in the shell increases the amount of curcumin retained in the LLNs after in vitro gastric digestion from ~25% to ~85%. This protective effect occurs when HA binds to BSA in the shell. Moreover, this binding appears to be reinforced under gastric conditions, hence evidencing the crucial role of interfacial composition in protecting encapsulated curcumin. Interfacial engineering of nanoemulsions provides a route to improve the bioaccessibility of encapsulated curcumin at different stages in the gut.
将姜黄素有效地递送到肠道的主要挑战是其低溶解度。提高姜黄素生物利用度的一种有趣方法是其乳化。在这里，我们通过橄榄油乳化得到负载姜黄素的液体脂质纳米胶囊（LLN），其中 LLN 由牛血清白蛋白（BSA）和透明质酸（HA）组成的保护性外壳包裹。通过标准的体外消化方案评估姜黄素的生物利用度。壳中存在 HA 会增加体外胃消化后保留在 LLN 中的姜黄素的量，从约 25%增加到约 85%。这种保护作用发生在 HA 与壳中的 BSA 结合时。此外，这种结合似乎在胃条件下得到加强，因此证明了界面组成在保护包封的姜黄素中的关键作用。纳米乳液的界面工程提供了一种在肠道的不同阶段提高包封姜黄素生物利用度的途径。
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