College of Food Science and Technology, Bohai University, Jinzhou 121013, China.
College of Food Science and Technology, Bohai University, Jinzhou 121013, China; Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou, 121013, China.
Food Chem. 2024 Oct 1;454:139832. doi: 10.1016/j.foodchem.2024.139832. Epub 2024 May 28.
Mesoporous silica microspheres (MSMs) possess poor biocompatibility. This study focuses on integrating MSMs with polymers to obtain hybrid materials with superior performance compared to the individual components and responsive release in specific environments. The synthesized MSMs were aminated, and subsequently, soybean hull polysaccharide (SHPs) was modified onto MSMs-NH to produce MSMs-NH@SHPs nanoparticles. The encapsulation rate, loading rate of curcumin (Cur), and in vitro release behavior were investigated. Results indicated that the encapsulation efficiency of Cur by MSMs-NH@SHPs nanoparticles reached 75.58%, 6.95 times that of MSMs-NH with a load capacity of 35.12%. It is noteworthy that these nanoparticles exhibit pH-responsive release capacity in vitro. The cumulative release rate of the three nanoparticles at pH 5.0 was higher than that at pH 7.4. MSMs-NH@SHPs had a cumulative release rate of 56.55% at pH 7.4, increasing to 76.21% at pH 5.0. In vitro experiments have shown that MSMs-based nanoparticles have high delivery efficiency and can achieve pH-sensitive drug release, with a high release rate in a slightly acidic acid, highlighting the potential for controlled release of Cur.
介孔硅微球（MSMs）的生物相容性较差。本研究旨在将 MSMs 与聚合物结合，获得比单个成分性能更优的混合材料，并在特定环境下具有响应性释放。合成的 MSMs 进行了氨化处理，随后将大豆皮多糖（SHPs）修饰到 MSMs-NH 上，制备出 MSMs-NH@SHPs 纳米粒子。研究了包封率、姜黄素（Cur）的载药量和体外释放行为。结果表明，MSMs-NH@SHPs 纳米粒子对 Cur 的包封效率达到 75.58%，载药量为 35.12%，是 MSMs-NH 的 6.95 倍。值得注意的是，这些纳米粒子在体外具有 pH 响应性释放能力。三种纳米粒子在 pH 5.0 时的累积释放率均高于在 pH 7.4 时的释放率。MSMs-NH@SHPs 在 pH 7.4 时的累积释放率为 56.55%，在 pH 5.0 时增加到 76.21%。体外实验表明，基于 MSMs 的纳米粒子具有较高的递送效率，能够实现 pH 敏感性药物释放，在微酸性条件下具有较高的释放率，突出了 Cur 控释的潜力。
