Han Lijuan, Ma Xiaobo, Chen Mingwen, He Junbo, Zhang Weinong
Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, China.
Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China.
Foods. 2024 Dec 3;13(23):3898. doi: 10.3390/foods13233898.
Sulforaphane (SFE) extracted from radish seeds has garnered significant research attention in recent years due to its notable biological activities, particularly its anticancer properties. However, SFE is highly sensitive to the environment; therefore, solid lipid nanoparticles (SLNs) were used to embed SFE to enhance its stability. SFE-SLNs were characterized and compared with free SFE to assess the impact of SLNs on SFE. The SFE-SLNs exhibited a spherical shape with a uniform and stable distribution. FTIR analysis suggested that SLNs might distribute SFE both within and on their surface. The SLNs effectively protected free SFE from breaking down at high temperatures, in water with pH levels between 2.0 and 9.0, and while being stored for over 8 weeks at 25 °C. In addition, the SFE in SFE-SLNs exhibited a sustained release compared to a sudden release of free SFE, leading to enhanced absorption in the intestine and improved bioavailability. Embedding SFE in SLNs did not make it less effective at killing cancer cells. This study provides an effective approach to improving the efficiency and stability of SFE, which could aid in incorporating its beneficial characteristics into products such as beverages, dairy products, solid formulations, and dietary supplements.
近年来，从萝卜籽中提取的萝卜硫素（SFE）因其显著的生物活性，尤其是抗癌特性而受到了大量的研究关注。然而，SFE对环境高度敏感；因此，人们使用固体脂质纳米粒（SLNs）来包裹SFE以提高其稳定性。对SFE-SLNs进行了表征，并与游离SFE进行比较，以评估SLNs对SFE的影响。SFE-SLNs呈球形，分布均匀且稳定。傅里叶变换红外光谱（FTIR）分析表明，SLNs可能在其内部和表面均分布有SFE。SLNs有效地保护了游离SFE在高温、pH值在2.0至9.0之间的水中以及在25℃下储存超过8周时不发生分解。此外，与游离SFE的突然释放相比，SFE-SLNs中的SFE呈现出缓释特性，从而导致在肠道中的吸收增强且生物利用度提高。将SFE包裹在SLNs中并没有降低其对癌细胞的杀伤效果。本研究提供了一种提高SFE效率和稳定性的有效方法，这有助于将其有益特性融入到饮料、乳制品、固体剂型和膳食补充剂等产品中。
