School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China.
School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China.
Food Chem. 2025 Jan 15;463(Pt 4):141506. doi: 10.1016/j.foodchem.2024.141506. Epub 2024 Oct 1.
To improve the stability and bioavailabilityhe of polyphenolics in Lycium barbarum leaf, this study encapsulated L. barbarum leaf extracts (LLE) within whey protein isolate (WPI) and bovine serum albumin (BSA) nanoparticles (NPs) via self-assembly to enhance polyphenol distribution. The physicochemical properties of nanoparticles were characterized using transmission electron microscopy (TEM), Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), differential scanning calorimetry (DSC) and thermogravimetric (TG), respectively. The nanoparticles also showed good physical stability at various temperatures, different pH and NaCl concentrations. Compared with BSA-LLE NPs, WPI-LLE NPs exhibited strong physical stability with encapsulation efficiency of 70.6 %. The polyphenol nanoparticles demonstrated enhanced stability in the presence of stomach acid during in vitro simulated digestion. Additionally, the nanoparticles enhanced polyphenol stability during simulated gastrointestinal digestion. Following intestinal digestion, compared with LLE, the bioaccessibility of total phenolic increased by 53.67 % (WPI-LLE NPs), with specific enhancement in compounds like kaempferol, rutin, and chlorogenic acid.
为提高枸杞叶中多酚类物质的稳定性和生物利用度，本研究通过自组装将枸杞叶提取物（LLE）包埋在乳清蛋白分离物（WPI）和牛血清白蛋白（BSA）纳米粒子（NPs）中，以增强多酚的分布。采用透射电子显微镜（TEM）、傅里叶变换红外光谱（FTIR）、X 射线衍射（XRD）、差示扫描量热法（DSC）和热重分析（TG）分别对纳米粒子的理化性质进行了表征。纳米粒子在不同温度、不同 pH 值和不同 NaCl 浓度下均表现出良好的物理稳定性。与 BSA-LLE NPs 相比，WPI-LLE NPs 表现出较强的物理稳定性，包封效率为 70.6%。多酚纳米粒子在体外模拟消化过程中具有较强的耐胃酸稳定性。此外，纳米粒子增强了多酚在模拟胃肠道消化过程中的稳定性。在肠道消化后，与 LLE 相比，WPI-LLE NPs 中总酚的生物利用度增加了 53.67%，其中槲皮素、芦丁和绿原酸等化合物的生物利用度显著提高。
