用于姜黄素递送的玉米醇溶蛋白-纤维素纳米晶体核壳微粒的结构设计

Structural design of zein-cellulose nanocrystals core-shell microparticles for delivery of curcumin.

作者信息

Wei Yang, Guo Aixin, Liu Zikun, Mao Like, Yuan Fang, Gao Yanxiang, Mackie Alan

机构信息

Key Laboratory of Healthy Beverages, China National Light Industry Council, 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.

Key Laboratory of Healthy Beverages, China National Light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.

出版信息

Food Chem. 2021 Apr 20;357:129849. doi: 10.1016/j.foodchem.2021.129849.

DOI:10.1016/j.foodchem.2021.129849

PMID:33915467

Abstract

The novel core-shell microparticles were fabricated to deliver curcumin by using hydrophobic zein microparticles as the core and hydrophilic cellulose nanocrystals (CNCs) as the shell. Different concentrations (0.10-1.50%, w/v) of CNCs were utilized to regulate the microstructure, physicochemical stability, and in vitro digestion of the core-shell microparticles. The size of the microparticles ranged from 1017.3 to 3663.7 nm. Electrostatic attraction and hydrophobic interactions were responsible for the assembly of zein-CNCs core-shell microparticles. The microstructure of the microparticles was dependent on the CNCs level. The retention rate of curcumin in the core-shell microparticles was increased by 76.41% after UV radiation. Furthermore, the rise of CNCs level delayed the release of curcumin from the microparticles in gastrointestinal tract and reduced its bioaccessibility. The potential of utilizing hydrophilic nanoparticles was explored to stabilize hydrophobic microparticles through interparticle interactions, which was useful to develop the novel core-shell microparticles for the application in functional foods.

摘要

通过使用疏水性玉米醇溶蛋白微粒作为核心、亲水性纤维素纳米晶体（CNCs）作为外壳来制备新型核壳微粒以递送姜黄素。利用不同浓度（0.10 - 1.50%，w/v）的CNCs来调节核壳微粒的微观结构、物理化学稳定性及体外消化情况。微粒尺寸范围为1017.3至3663.7纳米。静电吸引和疏水相互作用导致了玉米醇溶蛋白 - CNCs核壳微粒的组装。微粒的微观结构取决于CNCs水平。紫外线辐射后，核壳微粒中姜黄素的保留率提高了76.41%。此外，CNCs水平的升高延迟了姜黄素在胃肠道中从微粒的释放并降低了其生物可及性。探索了利用亲水性纳米颗粒通过颗粒间相互作用来稳定疏水性微粒的潜力，这对于开发用于功能性食品的新型核壳微粒很有用。