Xue Yuanyuan, Liao Youwu, Wang Haiqiao, Li Shuang, Gu Zhengqing, Adu-Frimpong Michael, Yu Jiangnan, Xu Ximing, Smyth Hugh D C, Zhu Yuan
Department of Pharmaceutics, School of Pharmacy, Center for Nano Drug/Gene Delivery and Tissue Engineering, Jiangsu University, Zhenjiang, China.
Department of Biochemistry and Forensic Sciences, School of Chemical and Biochemical Sciences, C. K. Tedam University of Technology and Applied Sciences (CKT-UTAS), Navrongo, Ghana.
J Sci Food Agric. 2023 May;103(7):3628-3637. doi: 10.1002/jsfa.12527. Epub 2023 Mar 7.
Astaxanthin is a type of food-derived active ingredient with antioxidant, antidiabetic and non-toxicity functions, but its poor solubility and low bioavailability hinder further application in food industry. In the present study, through inclusion technologies, micellar solubilization and electrospray techniques, we prepared astaxanthin nanoparticles before optimizing the formulation to regulate the physical and chemical properties of micelles. We accomplished the preparation of astaxanthin nanoparticle delivery system based on single needle electrospray technology through use of 2-hydroxypropyl-β-cyclodextrin and Soluplus® to improveme the release behavior of the nanocarrier.
Through this experiment, we successfully prepared astaxanthin nanoparticles with a particle size of approximately 80 nm, which was further verified with scanning electron microscopy and transmission electron microscopy. Furthermore, the encapsulation of astaxanthin molecules into the carrier nanoparticles was verified via the results of attenuated total reflectance intensity and X-ray powder diffraction techniques. The in vitro release behavior of astaxanthin nanoparticles was different in media that contained 0.5% Tween 80 (pH 1.2, 4.5 and 6.8) buffer solution and distilled water. Also, we carried out a pharmacokinetic study of astaxanthin nanoparticles, in which it was observed that astaxanthin nanoparticle showed an effect of immediate release and significant improved bioavailability.
2-hydroxypropyl-β-cyclodextrin and Soluplus® were used in the present study as a hydrophilic nanocarrier that could provide a simple way of encapsulating natural function food with repsect to improving the solubility and bioavailability of poorly water-soluble ingredients. © 2023 Society of Chemical Industry.
虾青素是一种具有抗氧化、抗糖尿病和无毒性功能的食品源活性成分，但其溶解度差和生物利用度低阻碍了其在食品工业中的进一步应用。在本研究中，我们通过包合技术、胶束增溶和电喷雾技术制备了虾青素纳米颗粒，然后优化配方以调节胶束的物理和化学性质。我们使用2-羟丙基-β-环糊精和固体分散体Soluplus®，通过单针电喷雾技术完成了虾青素纳米颗粒递送系统的制备，以改善纳米载体的释放行为。
通过本实验，我们成功制备了粒径约为80 nm的虾青素纳米颗粒，扫描电子显微镜和透射电子显微镜进一步验证了这一结果。此外，通过衰减全反射强度和X射线粉末衍射技术的结果验证了虾青素分子被包裹在载体纳米颗粒中。虾青素纳米颗粒在含有0.5%吐温80（pH 1.2、4.5和6.8）的缓冲溶液和蒸馏水中的体外释放行为有所不同。此外，我们对虾青素纳米颗粒进行了药代动力学研究，观察到虾青素纳米颗粒具有速释作用且生物利用度显著提高。
本研究中使用2-羟丙基-β-环糊精和固体分散体Soluplus®作为亲水性纳米载体，在提高难溶性成分的溶解度和生物利用度方面，可为天然功能食品的包封提供一种简单方法。© 2023化学工业协会。
