Luo Yingting, Li Yuxin, Song Xuening, Wang Yuzhuo, Liu Simiao, Ren Fazheng, Zhang Hao
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.
Beijing Laboratory of Food Quality and Safety, Department of Nutrition and Health, China Agricultural University, Beijing, 100091, China.
NPJ Sci Food. 2025 Jun 7;9(1):98. doi: 10.1038/s41538-025-00465-0.
Coenzyme Q10 (CoQ10) plays a vital role in aerobic respiration and cardiovascular diseases; however, its application is limited owing to poor water solubility. In this study, equimolar CoQ10 and stevioside (STE) formed a co-amorphous (CM) system by lyophilization, and its solubility was approximately 63 times higher than that of CoQ10. Through crystal, thermodynamic, and morphological characterization of the formula, the formation of the CM system was confirmed. The intermolecular interactions were investigated by spectroscopies. The relationship of 8 intermolecular interaction sites between the two was confirmed via molecular dynamics simulation, firmly indicating the strong intermolecular forces. Further, CM products remained stable even under accelerated storage conditions, equivalent to 1 year at room temperature. Meanwhile, the area under curve (AUC) values increased by 5 times in the in vivo bioavailability study. In conclusion, the CoQ10 was transformed into an amorphous structure by initially employing STE through intermolecular interactions to enhance solubility.
辅酶Q10（CoQ10）在有氧呼吸和心血管疾病中起着至关重要的作用；然而，由于其水溶性差，其应用受到限制。在本研究中，等摩尔的CoQ10和甜菊糖苷（STE）通过冻干形成了共无定形（CM）体系，其溶解度比CoQ10高约63倍。通过对该配方进行晶体、热力学和形态学表征，证实了CM体系的形成。通过光谱学研究了分子间相互作用。通过分子动力学模拟确定了两者之间8个分子间相互作用位点的关系，有力地表明了强大的分子间作用力。此外，即使在加速储存条件下（相当于室温下1年），CM产品仍保持稳定。同时，在体内生物利用度研究中，曲线下面积（AUC）值增加了5倍。总之，CoQ10最初通过与STE分子间相互作用转化为无定形结构，从而提高了溶解度。
