大豆分离蛋白-壳聚糖纳米粒子稳定的Pickering 乳液：DHA 的稳定性和体外消化。

Soy Protein Isolate-Chitosan Nanoparticle-Stabilized Pickering Emulsions: Stability and In Vitro Digestion for DHA.

机构信息

State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China.

出版信息

Mar Drugs. 2023 Oct 22;21(10):546. doi: 10.3390/md21100546.

The purpose of the study was to investigate the stability and oral delivery of DHA-encapsulated Pickering emulsions stabilized by soy protein isolate-chitosan (SPI-CS) nanoparticles (SPI-CS Pickering emulsions) under various conditions and in the simulated gastrointestinal (GIT) model. The stability of DHA was characterized by the retention rate under storage, ionic strength, and thermal conditions. The oral delivery efficiency was characterized by the retention and release rate of DHA in the GIT model and cell viability and uptake in the Caco-2 model. The results showed that the content of DHA was above 90% in various conditions. The retention rate of DHA in Pickering emulsions containing various nanoparticle concentrations (1.5 and 3.5%) decreased to 80%, while passing through the mouth to the stomach, and DHA was released 26% in 1.5% Pickering emulsions, which was faster than that of 3.5% in the small intestine. After digestion, DHA Pickering emulsions proved to be nontoxic and effectively absorbed by cells. These findings helped to develop a novel delivery system for DHA.

本研究旨在研究 DHA 包封的 Pickering 乳液在不同条件下和模拟胃肠道（GIT）模型中的稳定性和口服递送，该乳液由大豆分离蛋白-壳聚糖（SPI-CS）纳米颗粒（SPI-CS Pickering 乳液）稳定。DHA 的稳定性通过储存、离子强度和热条件下的保留率来表征。DHA 的口服递送效率通过 GIT 模型中 DHA 的保留和释放率以及 Caco-2 模型中的细胞活力和摄取来表征。结果表明，在各种条件下 DHA 的含量均在 90%以上。在含有不同纳米颗粒浓度（1.5%和 3.5%）的 Pickering 乳液中，DHA 的保留率在通过口腔到达胃部时下降到 80%，而在 1.5%的 Pickering 乳液中，DHA 的释放率为 26%，这比在小肠中更快。消化后，DHA Pickering 乳液被证明是无毒的，并被细胞有效吸收。这些发现有助于开发一种新型的 DHA 递送系统。