School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, China.
School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
Food Chem. 2024 Sep 30;453:139642. doi: 10.1016/j.foodchem.2024.139642. Epub 2024 May 23.
Caffeic acid phenethyl ester (CAPE) is a naturally occurring phenolic compound with various biological activities. However, poor water solubility and storage stability limit its application. In this context, sorghum peptides were used to encapsulate CAPE. Sorghum peptides could self-assemble into regularly spherical nanoparticles (SPNs) by hydrophobic interaction and hydrogen bonds. Solubility of encapsulated CAPE was greatly increased, with 9.44 times higher than unencapsulated CAPE in water. Moreover, the storage stability of CAPE in aqueous solution was significantly improved by SPNs encapsulation. In vitro release study indicated that SPNs were able to delay CAPE release during the process of gastrointestinal digestion. Besides, fluorescence quenching analysis showed that a static quenching existed between SPNs and CAPE. The interaction between CAPE and SPNs occurred spontaneously, mainly driven by hydrophobic interactions. The above results suggested that SPNs encapsulation was an effective approach to improve the water solubility and storage stability of CAPE.
阿魏酸苯乙酯（CAPE）是一种具有多种生物活性的天然酚类化合物。然而，其较差的水溶性和储存稳定性限制了它的应用。在这种情况下，高粱肽被用于包埋 CAPE。高粱肽可以通过疏水相互作用和氢键自组装成规则的球形纳米颗粒（SPNs）。包埋 CAPE 的溶解度大大提高，在水中的溶解度是未包埋 CAPE 的 9.44 倍。此外，SPNs 包埋显著提高了 CAPE 在水溶液中的储存稳定性。体外释放研究表明，SPNs 能够在胃肠道消化过程中延迟 CAPE 的释放。此外，荧光猝灭分析表明 SPNs 和 CAPE 之间存在静态猝灭。CAPE 和 SPNs 之间的相互作用是自发发生的，主要由疏水相互作用驱动。上述结果表明，SPNs 包埋是提高 CAPE 水溶性和储存稳定性的有效方法。
