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使用玉米醇溶蛋白-阿拉伯胶-单宁酸复合颗粒递送姜黄素：制备、表征及释放特性

Delivery of Curcumin Using Zein-Gum Arabic-Tannic Acid Composite Particles: Fabrication, Characterization, and Release Properties.

作者信息

Zhang Yiquan, Liu Guiqiao, Ren Fazheng, Liu Ning, Tong Yi, Li Yi, Liu Anni, Wu Lida, Wang Pengjie

机构信息

Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.

Department of Nutrition and Health, China Agricultural University, Beijing, China.

出版信息

Front Nutr. 2022 Mar 17;9:842850. doi: 10.3389/fnut.2022.842850. eCollection 2022.

DOI:10.3389/fnut.2022.842850
PMID:35369080
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC8969573/
Abstract

The application of curcumin (Cur) in fat-free food is limited due to its poor water solubility, stability, and bioaccessibility. In this study, zein-gum arabic-tannic acid (zein-GA-TA) composite particles with high physical stability were fabricated to deliver Cur (ZGT-Cur). Their stability and release properties were also evaluated. The results showed that the thermal and photochemical stability of Cur was improved after loading into composite particles. Meanwhile, the retention rate of Cur in ZGT-Cur composite particles was enhanced compared with Z-Cur or ZG-Cur particles. Fourier transform infrared (FTIR) spectroscopy confirmed that the hydrogen bond within the particles was greatly enhanced after the addition of tannic acid (TA). The antioxidant activity of Cur in ZGT-Cur composite particles was higher in terms of 2,2'-azino-bis (ABTS) (93.64%) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) (50.41%) compared with Z-Cur or ZG-Cur particles. The bioaccessibility of Cur in ZGT-Cur composite particles was 8.97 times higher than that of free Cur. Therefore, the particles designed in this study will broaden the application of Cur in the food industry by improving its stability and bioaccessibility.

摘要

姜黄素（Cur）由于其较差的水溶性、稳定性和生物可及性，在无脂食品中的应用受到限制。在本研究中，制备了具有高物理稳定性的玉米醇溶蛋白-阿拉伯胶-单宁酸（玉米醇溶蛋白-GA-TA）复合颗粒以递送姜黄素（ZGT-Cur）。还评估了它们的稳定性和释放特性。结果表明，姜黄素负载到复合颗粒后，其热稳定性和光化学稳定性得到改善。同时，与Z-Cur或ZG-Cur颗粒相比，Cur在ZGT-Cur复合颗粒中的保留率提高。傅里叶变换红外（FTIR）光谱证实，添加单宁酸（TA）后颗粒内的氢键大大增强。与Z-Cur或ZG-Cur颗粒相比，ZGT-Cur复合颗粒中Cur的抗氧化活性在2,2'-联氮-双（3-乙基苯并噻唑啉-6-磺酸）（ABTS）（93.64%）和1,1-二苯基-2-苦基肼（DPPH）（50.41%）方面更高。ZGT-Cur复合颗粒中Cur的生物可及性比游离Cur高8.97倍。因此，本研究设计的颗粒将通过提高姜黄素的稳定性和生物可及性来拓宽其在食品工业中的应用。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a9c9/8969573/7568e04c417f/fnut-09-842850-g0010.jpg
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https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a9c9/8969573/b4d9aceb9225/fnut-09-842850-g0002.jpg
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