姜黄素载耳蜗囊泡的制备：特性、稳定性和抗氧化性能。

Preparation of curcumin-loaded cochleates: characterisation, stability and antioxidant properties.

机构信息

Department of Food Science and Technology, College of Light Industry Science and Engineering, Nanjing Forestry University, Nanjing 210037, PR China.

Department of Pharmacy, Medical College of China Three Gorges University, Yichang 443002, China.

出版信息

Food Funct. 2022 Oct 31;13(21):11273-11282. doi: 10.1039/d2fo01419j.

DOI:10.1039/d2fo01419j

PMID:36226565

Abstract

Curcumin (CUR) has a wide range of applications in functional foods. However, it has some disadvantages such as poor water solubility and stability. To solve these problems, CUR was encapsulated into cochleates with an encapsulation efficiency of 83.66% and a diameter of about 403.9 nm. The study found that the stability of CUR-loaded cochleates (CUR-Cochs) was improved when compared with that of the curcumin-loaded liposomes (CUR-Lipos). Additionally, it showed that the DPPH scavenging ability of CUR-Cochs was equivalent to free CUR. In addition, 3 μM CUR-Cochs could significantly reduce the MDA content and the LDH release, and increased SOD activity in the HO induced NIH3T3 cell oxidative damage model. The expression of Nrf2 and NQO1 proteins were obviously increased in the CUR-Cochs group, indicating that CUR-Cochs could effectively reduce NIH3T3 cell damage caused by HO. The CUR-Cochs could improve the stability of CUR with a desired anti-oxidation ability, which may mean that it is feasible for it to be applied further in functional foods.

摘要

姜黄素（CUR）在功能性食品中有广泛的应用。然而，它也存在一些缺点，如水溶性和稳定性差。为了解决这些问题，将 CUR 包封到 cochleates 中，包封效率为 83.66%，直径约为 403.9nm。研究发现，与负载姜黄素的脂质体（CUR-Lipos）相比，负载 CUR 的 cochleates（CUR-Cochs）的稳定性得到了提高。此外，研究表明，CUR-Cochs 的 DPPH 清除能力与游离 CUR 相当。此外，3μM 的 CUR-Cochs 可以显著降低 MDA 含量和 LDH 释放，并增加 HO 诱导的 NIH3T3 细胞氧化损伤模型中的 SOD 活性。CUR-Cochs 组中 Nrf2 和 NQO1 蛋白的表达明显增加，表明 CUR-Cochs 可以有效减轻 HO 引起的 NIH3T3 细胞损伤。CUR-Cochs 可以提高 CUR 的稳定性，并具有理想的抗氧化能力，这意味着它在功能性食品中的应用是可行的。