• EI
  • Scopus
  • 食品科学与工程领域高质量科技期刊分级目录第一方阵T1
  • DOAJ
  • EBSCO
  • 北大核心期刊
  • 中国核心学术期刊RCCSE
  • JST China
  • FSTA
  • 中国精品科技期刊
  • 中国农业核心期刊
  • CA
  • WJCI
  • 中国科技核心期刊CSTPCD
  • 中国生物医学SinoMed
中国精品科技期刊2020
万欣,陆佳燕,高蕊,等. 载姜黄素纳米乳液的制备及体外模拟消化特性研究[J]. 食品工业科技,2023,44(6):244−252. doi: 10.13386/j.issn1002-0306.2022060217.
引用本文: 万欣,陆佳燕,高蕊,等. 载姜黄素纳米乳液的制备及体外模拟消化特性研究[J]. 食品工业科技,2023,44(6):244−252. doi: 10.13386/j.issn1002-0306.2022060217.
WAN Xin, LU Jiayan, GAO Rui, et al. Preparation of Curcumin Nanoemulsion and Its in Vitro Simulated Digestion Characteristics[J]. Science and Technology of Food Industry, 2023, 44(6): 244−252. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022060217.
Citation: WAN Xin, LU Jiayan, GAO Rui, et al. Preparation of Curcumin Nanoemulsion and Its in Vitro Simulated Digestion Characteristics[J]. Science and Technology of Food Industry, 2023, 44(6): 244−252. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022060217.

载姜黄素纳米乳液的制备及体外模拟消化特性研究

Preparation of Curcumin Nanoemulsion and Its in Vitro Simulated Digestion Characteristics

  • 摘要: 为提高姜黄素的水溶性和生物可利用度,本研究以选择性水解大豆蛋白为乳化剂,构建了稳定的姜黄素纳米乳液运载体系,对纳米乳液的制备过程中均质压力的影响进行研究,并对纳米乳液的粒径、Zeta-电位、浊度、微观结构以及胃肠消化特性进行表征。结果表明,姜黄素的溶解度与油相有显著关系(P<0.05) ,溶解度从大到小分别为中链甘油三酯(MCT)>菜籽油>玉米油>橄榄油>大豆油。以50 MPa为均质压力,制备得到的乳液平均粒径最小(265.00±4.14 nm)、Zeta-电位绝对值较大(−30.77±0.71 mV)、浊度最低。分别以菜籽油和MCT为油相制备得到载姜黄素纳米乳能抵抗胃蛋白酶的消化,在胃部保持一定的界面张力使乳液维持原有形态,而在小肠中消化,游离脂肪酸释放率达60%。将菜籽油和MCT以不同比例进行复配,发现随着菜籽油比例的增加,姜黄素的生物可利用度和保留率显著降低,其中,以菜籽油:MCT=3:7为油相的乳液具备与以纯MCT为油相的乳液几乎相同的姜黄素生物可利用度和保留率,接近70%。研究结果对封装和释放高亲脂性功能成分的传递系统的设计具有重要指导意义。

     

    Abstract: In this study, a stable curcumin nanoemulsion delivery system was constructed using selectively hydrolyzed soy protein as the emulsifier to enhance the aqueous solubility and bioavailability of curcumin. The effect of homogenization pressure on nanoemulsions was investigated, and the particle size, zeta-potential, turbidity, microstructure, and the in vitro gastrointestinal digestion properties of nanoemulsions were determined. The solubility of curcumin was significantly (P<0.05) dependent on the type of oil, the solubility in four oil was medium chain triglycerides (MCT) > canola oil > corn oil > olive oil > soybean oil. The emulsions prepared under 50 MPa showed the smallest mean particle size (265.00±4.14 nm), larger zeta-potential (-30.77±0.71 mV), and the lowest turbidity. The curcumin-loaded nanoemulsions prepared with rapeseed oil and MCT could resist pepsin digestion and maintain a certain interfacial tension in the stomach to keep the emulsion in its original form, while being digested in the small intestine with a 60% release rate of free fatty acids. The bioavailability and retention of curcumin decreased significantly with the increasing in the ratio of canola oil to MCT. Among them, the emulsions formed with rapeseed oil:MCT=3:7 oil phase possessed almost the same bioavailability and retention of curcumin as those with pure MCT oil phase, close to 70%. The study would provide guide for the design of delivery systems to encapsulate and release high lipophilic functional components.

     

/

返回文章
返回