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负载7,8 - 二羟基黄酮的玉米醇溶蛋白/槐糖脂/多糖三元纳米颗粒的制备、表征、稳定性及生物可及性改善:海藻酸钠与羧甲基纤维素钠的比较

Development, Characterization, Stability and Bioaccessibility Improvement of 7,8-Dihydroxyflavone Loaded Zein/Sophorolipid/Polysaccharide Ternary Nanoparticles: Comparison of Sodium Alginate and Sodium Carboxymethyl Cellulose.

作者信息

Chen Yufeng, Peng Jingchong, Wang Yueqi, Wadhawan Daniel, Wu Lijun, Gao Xiaojing, Sun Yi, Xia Guobin

机构信息

College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China.

Key Lab of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China.

出版信息

Foods. 2021 Oct 29;10(11):2629. doi: 10.3390/foods10112629.

DOI:10.3390/foods10112629
PMID:34828908
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC8619035/
Abstract

In this study, two polysaccharides [sodium alginate (ALG) and sodium carboxymethyl cellulose (CMC)] were selected to establish zein/sophorolipid/ALG (ALG/S/Z) and zein/sophorolipid/ALG (CMC/S/Z) nanoparticles to encapsulate 7,8-dihydroxyflavone (7,8-DHF), respectively. The results showed that polysaccharide types significantly affected performance of ternary nanoparticles, including CMC/S/Z possessed lower polydispersity index, particle size and turbidity, but higher zeta potential, encapsulation efficiency and loading capacity compared to ALG/S/Z. Compared to zein/sophorolipid nanoparticles (S/Z), both ALG/S/Z and CMC/S/Z had better stability against low pH (pH 34) and high ionic strengths (150200 mM NaCl). Hydrophobic effects, electrostatic interactions and hydrogen bonding were confirmed in ternary nanoparticles fabrication via Fourier-transform infrared spectroscopy. Circular dichroism revealed that CMC and ALG had no evident impact on secondary structure of zein in S/Z, but changed surface morphology of S/Z as observed by scanning electron microscope. Encapsulated 7,8-DHF exhibited an amorphous state in ternary nanoparticles as detected by X-ray diffraction and differential scanning calorimetry. Furthermore, compared to S/Z, ALG/S/Z, and CMC/S/Z remarkably improved the storage stability and bioaccessibility of 7,8-DHF. CMC/S/Z possessed a greater storage stability for 7,8-DHF, however, ALG/S/Z exhibited a better in vitro bioaccessibility of 7,8-DHF. This research provides a theoretical reference for zein-based delivery system application.

摘要

在本研究中,选择了两种多糖[海藻酸钠(ALG)和羧甲基纤维素钠(CMC)]来分别制备玉米醇溶蛋白/槐糖脂/ALG(ALG/S/Z)和玉米醇溶蛋白/槐糖脂/CMC(CMC/S/Z)纳米颗粒,用于包封7,8-二羟基黄酮(7,8-DHF)。结果表明,多糖类型显著影响三元纳米颗粒的性能,与ALG/S/Z相比,CMC/S/Z具有更低的多分散指数、粒径和浊度,但具有更高的zeta电位、包封效率和载药量。与玉米醇溶蛋白/槐糖脂纳米颗粒(S/Z)相比,ALG/S/Z和CMC/S/Z在低pH值(pH 34)和高离子强度(150200 mM NaCl)下均具有更好的稳定性。通过傅里叶变换红外光谱证实了三元纳米颗粒制备过程中的疏水作用、静电相互作用和氢键。圆二色性表明,CMC和ALG对S/Z中玉米醇溶蛋白的二级结构没有明显影响,但通过扫描电子显微镜观察发现它们改变了S/Z的表面形态。通过X射线衍射和差示扫描量热法检测发现,包封在三元纳米颗粒中的7,8-DHF呈现无定形状态。此外,与S/Z相比,ALG/S/Z和CMC/S/Z显著提高了7,8-DHF的储存稳定性和生物可及性。CMC/S/Z对7,8-DHF具有更高的储存稳定性,然而,ALG/S/Z对7,8-DHF表现出更好的体外生物可及性。本研究为基于玉米醇溶蛋白的递送系统应用提供了理论参考。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ff10/8619035/09d726843ab2/foods-10-02629-g009a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ff10/8619035/6a29864af88e/foods-10-02629-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ff10/8619035/e2be738d9caa/foods-10-02629-g002a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ff10/8619035/3576eb2df6d3/foods-10-02629-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ff10/8619035/707b890b9e63/foods-10-02629-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ff10/8619035/95cad3cd04de/foods-10-02629-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ff10/8619035/1c670acf8d05/foods-10-02629-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ff10/8619035/b30e585ceb23/foods-10-02629-g007a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ff10/8619035/aa602d20dcd0/foods-10-02629-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ff10/8619035/09d726843ab2/foods-10-02629-g009a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ff10/8619035/6a29864af88e/foods-10-02629-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ff10/8619035/e2be738d9caa/foods-10-02629-g002a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ff10/8619035/3576eb2df6d3/foods-10-02629-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ff10/8619035/707b890b9e63/foods-10-02629-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ff10/8619035/95cad3cd04de/foods-10-02629-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ff10/8619035/1c670acf8d05/foods-10-02629-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ff10/8619035/b30e585ceb23/foods-10-02629-g007a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ff10/8619035/aa602d20dcd0/foods-10-02629-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ff10/8619035/09d726843ab2/foods-10-02629-g009a.jpg

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