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通过乳液静电纺丝制备多层LPSG/PVA和玉米醇溶蛋白/麸质纳米纤维实现姜黄素的控释及生物利用度增强

Controlled release and enhanced bioavailability of curcumin using multilayered LPSG/PVA and zein/gluten nanofibers fabricated by emulsion electrospinning.

作者信息

Azizi Habibeh, Koocheki Arash, Ghorani Behrouz

机构信息

Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

出版信息

Food Chem. 2025 Nov 15;492(Pt 3):145558. doi: 10.1016/j.foodchem.2025.145558. Epub 2025 Jul 15.

Abstract

The low stability and bioavailability, and poor aqueous solubility of curcumin (Cur) make it difficult to fully utilize its biological benefits. To overcome these limitations, emulsion electrospinning technique was used to encapsulate Cur in multilayered nanofibers made of Lepidium perfoliatum seed gum (LPSG)/polyvinyl alcohol (PVA) as the middle layer, and zein or zein/gluten nanofibers as the outer layers. Cur was first dissolved in a corn oil/Tween 80 mixture to prepare the oil phase. For the middle layer, emulsions with LPSG/PVA (30:70 v/v) and corn oil (2, 5, 10 % v/v) were prepared. The emulsion's droplet size and consequently, the average diameter of electrospun nanofibers increased, while the encapsulation efficiency (EE%) of Cur decreased with increasing the oil phase content. The 2 % oil emulsion produced uniform, bead-free nanofibers with high EE% (92 %) and was selected for further multilayer fabrication. Protein nanofibers were then electrospun onto the LPSG/PVA nanofibers to form the outer layers. Atomic force microscopy (AFM) revealed stronger adhesion of zein nanofibers to the inner layer, resulting in more stable multilayered structures. Fourier-transform infrared (FTIR) spectroscopy confirmed successful physical encapsulation of Cur without chemical interactions between the layers. The thermal and photostability of Cur in the tri-layer nanofibers significantly increased, with the nanofibers containing an outer zein layer exhibiting higher stability compared to other samples. In vitro release studies showed that the multilayered nanofibers with zein as the outer layers provided the slowest release rate under simulated digestive conditions. The release behavior followed Fickian diffusion and was best fitted by the Kopcha model. Furthermore, the bioavailability of Cur increased up to 60 % in the multilayered nanofiber system with zein as the outer layers.

摘要

姜黄素(Cur)稳定性和生物利用度低,且水溶性差,这使得难以充分发挥其生物学益处。为克服这些限制,采用乳液静电纺丝技术将Cur封装在多层纳米纤维中,中间层由贯叶独行菜种子胶(LPSG)/聚乙烯醇(PVA)制成,外层为玉米醇溶蛋白或玉米醇溶蛋白/谷蛋白纳米纤维。首先将Cur溶解在玉米油/吐温80混合物中制备油相。对于中间层,制备了含LPSG/PVA(30:70 v/v)和玉米油(2%、5%、10% v/v)的乳液。随着油相含量增加,乳液的液滴尺寸以及静电纺纳米纤维的平均直径增大,而Cur的包封率(EE%)降低。含2%油的乳液产生了均匀、无珠的纳米纤维,EE%高(92%),并被选用于进一步的多层制备。然后将蛋白质纳米纤维静电纺丝到LPSG/PVA纳米纤维上形成外层。原子力显微镜(AFM)显示玉米醇溶蛋白纳米纤维与内层的粘附力更强,从而形成更稳定的多层结构。傅里叶变换红外(FTIR)光谱证实Cur成功地被物理封装,各层之间没有化学相互作用。Cur在三层纳米纤维中的热稳定性和光稳定性显著提高,与其他样品相比,含玉米醇溶蛋白外层的纳米纤维表现出更高的稳定性。体外释放研究表明,以玉米醇溶蛋白为外层的多层纳米纤维在模拟消化条件下释放速率最慢。释放行为遵循菲克扩散,最符合Kopcha模型。此外,在以玉米醇溶蛋白为外层的多层纳米纤维系统中,Cur的生物利用度提高了60%。

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