Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.
Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.
Food Chem. 2022 Nov 30;395:133589. doi: 10.1016/j.foodchem.2022.133589. Epub 2022 Jun 27.
Electrospraying is a technique to improve the application and stability of bioactive compounds in food. Here, electrospraying was applied to fabricate gliadin particles incorporated γ-oryzanol. The round particles were obtained, with an average diameter of 481.56 ± 283.74 nm, from scanning electron microscopy. Simulations demonstrated how γ-oryzanol-loaded gliadin particles were unfolded in acetic acid and culminated in their globular shape under an electric field. The results also revealed that γ-oryzanol was present in gliadin particles. Moreover, there was a successful formation of particles with a homogeneous distribution and an enhanced thermostabilization of γ-oryzanol. In food simulants, γ-oryzanol demonstrated an initial burst release, followed by a subsequent, slower release that occurred gradually. Finally, MTT assays showed concentration- and time-dependent inhibitions of γ-oryzanol-loaded gliadin particles on HT-29 cells, with IC values of 0.47 and 0.40 mg/mL for 24 and 48 h, respectively. This study described a protocol for developing γ-oryzanol-loaded gliadin particles with enhanced stability, valuable release-behavior, and decreased HT-29 proliferation.
电喷雾是一种提高生物活性化合物在食品中应用和稳定性的技术。在这里，电喷雾被应用于制备包含γ-谷维素的麦醇溶蛋白颗粒。从扫描电子显微镜可以看出，得到了圆形颗粒，平均直径为 481.56±283.74nm。模拟表明，负载γ-谷维素的麦醇溶蛋白颗粒在乙酸中如何展开，并在电场作用下最终形成球形。结果还表明γ-谷维素存在于麦醇溶蛋白颗粒中。此外，成功地形成了具有均匀分布的颗粒，并增强了γ-谷维素的热稳定性。在食品模拟物中，γ-谷维素表现出初始突释释放，随后是逐渐发生的较慢释放。最后，MTT 测定显示，载有γ-谷维素的麦醇溶蛋白颗粒对 HT-29 细胞的抑制作用呈浓度和时间依赖性，24 和 48 h 的 IC 值分别为 0.47 和 0.40 mg/mL。本研究描述了一种开发具有增强稳定性、有价值的释放行为和降低 HT-29 增殖的载有γ-谷维素的麦醇溶蛋白颗粒的方法。
