Anaya Brayan J, Raudone Lina, Ureña-Vacas Isabel, Sanz-Perez Amadeo, Marksa Mindaugas, Vilkickyte Gabriele, García-Rodríguez Juan José, Serrano Dolores R, González-Burgos Elena
Department of Pharmaceutics and Food Technology, School of Pharmacy, Complutense University of Madrid, 28040 Madrid, Spain.
Department of Pharmacognosy, Lithuanian University of Health Sciences, Sukileliu Av. 13, 50162 Kaunas, Lithuania.
Gels. 2025 Mar 26;11(4):246. doi: 10.3390/gels11040246.
This study investigates the phytochemical profile, antioxidant and anti-inflammatory properties, and 3D-printing application of L. ssp. extract. The extract revealed a diverse range of phenolic compounds, with rosmarinic acid as the predominant compound (47.76%). The extract showed moderate to high lipoxygenase inhibition (IC = 32.0 µg/mL), suggesting its potential as an anti-inflammatory agent. It also exhibited strong antioxidant activity, with hydrogen peroxide scavenging (SC = 99.2 µg/mL) and hydroxyl radical scavenging (IC = 64.12 µg/mL) capabilities. In cellular studies, high concentrations (50 µg/mL and 100 µg/mL) significantly decreased intracellular ROS production in Caco-2 cells (reductions exceeding 53% and 64%, respectively). Moreover, the extract suppressed NO production in LPS-stimulated J774A.1 macrophages in a concentration-dependent manner. The study also explores the incorporation of the extract into 3D-printed gummies. The gels exhibited a shear-thinning behavior, which was essential for successful extrusion-based 3D printing. The incorporation of extract significantly influenced the mechanical strength and compaction properties of the 3D-printed gummies before breaking (1.6-fold increase) allowing for a better mouth feeling. PXRD and FTIR analyses confirmed the amorphous nature of the 3D-printed gummies and the interaction between active ingredients and excipients utilized for printing. These findings demonstrated the potential for semisolid extrusion 3D printing at room temperature to transform a culinary herb ( spp. ) into a healthcare product with antioxidant and anti-inflammatory properties.
本研究调查了迷迭香叶提取物的植物化学特征、抗氧化和抗炎特性以及3D打印应用。该提取物显示出多种酚类化合物，其中迷迭香酸是主要化合物（47.76%）。该提取物表现出中度至高的脂氧合酶抑制作用（IC = 32.0 µg/mL），表明其作为抗炎剂的潜力。它还表现出较强的抗氧化活性，具有清除过氧化氢（SC = 99.2 µg/mL）和羟基自由基（IC = 64.12 µg/mL）的能力。在细胞研究中，高浓度（50 µg/mL和100 µg/mL）显著降低了Caco-2细胞内的活性氧生成（分别降低超过53%和64%）。此外，该提取物以浓度依赖性方式抑制LPS刺激的J774A.1巨噬细胞中一氧化氮的产生。该研究还探索了将提取物掺入3D打印软糖中。凝胶表现出剪切变稀行为，这对于基于挤压的成功3D打印至关重要。提取物的掺入显著影响了3D打印软糖在破裂前的机械强度和压实性能（增加了1.6倍），从而带来更好的口感。粉末X射线衍射（PXRD）和傅里叶变换红外光谱（FTIR）分析证实了3D打印软糖的无定形性质以及活性成分与用于打印的辅料之间的相互作用。这些发现证明了室温下半固体挤压3D打印将一种烹饪用香草（迷迭香叶）转化为具有抗氧化和抗炎特性的保健产品的潜力。
