基于天然大分子的黄酮类化合物纳米颗粒的研究进展

高琦; 陈文钊; 唐子程; 彭雪; 王宁; 薛友林

doi:10.13386/j.issn1002-0306.2022110027

基于天然大分子的黄酮类化合物纳米颗粒的研究进展

doi: 10.13386/j.issn1002-0306.2022110027

高琦^{1, 2,},
陈文钊¹,
唐子程¹,
彭雪¹,
王宁¹,
薛友林^1, ,

1.
辽宁大学轻型产业学院，辽宁沈阳 110036
2.
中央辽宁省委党校，辽宁沈阳 110161

基金项目: 教育部新农科研究与改革实践项目（2020128）；教育部产学合作协同育人项目（202002115014，202102654021）；辽宁省“兴辽英才计划”项目（XLYC1807270）；辽宁省教育厅基本科研服务地方项目（LJKFZ20220183）；泰州市高层次创新创业人才引进计划项目（202149）；辽宁大学大学生创新创业训练计划项目（202210140009X，X202210140041，S202210140027）。

详细信息

作者简介:
高琦（1980−），女，硕士，副教授，研究方向：农产品加工，E-mail：gaoqi0925@163.com

通讯作者:
薛友林（1980−），男，博士，教授，研究方向：农产品加工及食物营养，E-mail：xueyoulin@lnu.edu.cn

中图分类号: TS201.2
计量
- 文章访问数: 121
- HTML全文浏览量: 16
- PDF下载量: 8
- 被引次数: 0
出版历程
- 收稿日期: 2022-11-07
- 网络出版日期: 2023-04-18
- 刊出日期: 2023-06-01

Research Progress on Nanoparticles of Flavonoids Based on Natural Macromolecules

GAO Qi^{1, 2
,},
CHEN Wenzhao¹,
TANG Zicheng¹,
PENG Xue¹,
WANG Ning¹,
XUE Youlin^{1
, ,}

1.
Collage of Light Industry, Liaoning University, Shenyang 110036, China
2.
Party School of Liaoning Provincial Party Committee, Shenyang 110161, China

摘要

摘要: 黄酮类化合物是存在于天然食品中一类重要的多酚类化合物，在食品、药品、保健品和化妆品等行业具有极大的应用潜力。然而黄酮类化合物却普遍因为自身的溶解度低、稳定性和渗透性差，导致其生物利用度差，因而限制了其在食品中的应用。利用纳米技术，以天然生物大分子为基质制备黄酮类化合物的纳米颗粒，进而改善黄酮类化合物的理化性质，是一种很有前途的策略。本文综合近年来国内外研究，简单介绍了黄酮类化合物的结构与性质，在此基础上，例举了多种蛋白质和多糖基质的纳米颗粒及相关的研究成果，讨论其结合机理和适用性，并展望黄酮类化合物纳米颗粒在食品行业中应用的发展前景。旨在为黄酮类化合物天然大分子纳米颗粒的开发利用提供理论基础和依据。
- 黄酮类化合物 /
- 天然大分子 /
- 纳米颗粒 /
- 稳定性 /
- 生物利用率
Abstract: Flavonoids are an important group of polyphenolic compounds found in natural foods, showing great potential for the usage in food, pharmaceutical, nutraceutical, and cosmetic industries. Nevertheless, flavonoids are generally limited in their potential application in food industry due to their low solubility, poor stability and permeability, resulting in poor bioavailability. It is a promising strategy to use nanotechnology to prepare nanoparticles of flavonoids based on natural biological macromolecules and thus improve the physicochemical properties of flavonoids. Recent researches at home and abroad are comprehensive analyzed in this paper, and the structure and properties of flavonoids are briefly described. On this basis, examples of nanoparticles of various protein and polysaccharide matrices and related research results are presented in this paper to discuss their binding mechanisms and applicability. The development of flavonoid nanoparticles for applications in the food industry is also envisaged. The objective of this study is to provide a theoretical basis and rationale for the development and utilization of natural macromolecular nanoparticles of flavonoids.
- flavonoids /
- natural macromolecules /
- nanocarriers /
- stability /
- bioavailability

HTML全文

图 1 膳食黄酮类化合物的主要亚类及主要食物来源^[21–25]

Figure 1. Main subclasses of dietary flavonoids and typical food sources^[21–25]

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表 1 基于天然大分子的纳米颗粒对黄酮类化合物的运载效果

Table 1. Effect of nanocarriers based on natural macromolecules on the delivery of flavonoids

材料	纳米颗粒	运载物质（溶解度）^[30,80–82]	粒径（nm）	制备方法	应用效果	文献
乳清蛋白	β-Lg纳米颗粒	AC	129.13~351.85	去溶剂法	AC包封率达77%，纳米颗粒提升了AC的热稳定性和在体外模拟消化实验中的稳定性	[41]
	乳清蛋白浓缩物纳米颗粒	柑橘皮提取物	189.8	离子交联法	纳米颗粒能控制黄酮类化合物的释放，并在体外模拟消化条件下保持其抗氧化活性	[42]
	乳清蛋白纳米颗粒	大豆异黄酮	54.09~59.96	乳化蒸发法	封装提高了大豆异黄酮的稳定性、抗氧化活性和生物可及性	[43]
明胶	明胶纳米颗粒	GEN（9.54）、ICA（185）	257~392	两步去溶剂法	纳米颗粒能有效的提升并在室温下保持黄酮类化合物的生物活性	[46]
	明胶纳米颗粒	儿茶素	<200	混合	保护儿茶素的抗氧化活性，还能保护明胶免受胰蛋白酶的降解	[47]
	明胶纳米颗粒	原花青素	22~138	混合	原花青素的抗氧化活性得到保护，在体外模拟消化中可保持稳定	[48]
酪蛋白	β-酪蛋白胶束	NAR（17.85）	28	酪蛋白自组装特性和酶促交联	NAR的包封率达89.7%，NAR在交联胶束的释放速度较慢，并且显示出对胃蛋白酶活性的部分抗性，在模拟胃液中 NAR的释放被延缓	[53]
酪蛋白	酪蛋白纳米颗粒	QUE（0.529）	200	酪蛋白的自组装特性	包封率大于80%，纳米颗粒中的QUE口服时血浆中药物水平显著提升，相对生物利用度为溶液中的9倍	[54]
玉米醇溶蛋白	玉米醇溶蛋白-酪蛋白酸盐纳米颗粒	DMY（3710）	206.4	去溶剂法	DMY的包封率达90.2%，纳米颗粒显著提高了DMY的稳定性和在模拟消化液中的扩散速度，相较于混悬液的生物利用度提高了1.95倍	[57]
	玉米醇溶蛋白纳米颗粒	QUE（0.529）	300	去溶剂法	QUE的包封率达80.7%，纳米颗粒提高了QUE的生物利用率，在动物实验中能持续提供高水平的QUE	[58]
	玉米醇溶蛋白纳米颗粒	橙子提取物	159.26	纳米沉淀法	该纳米颗粒具有高抗氧化能力，具有正的Zeta电位，研究人员认为这能促进其被细胞摄取。	[59]
壳聚糖	壳聚糖纳米颗粒	NAR（17.85）	407.47	离子凝胶法	封装在纳米颗粒中的NAR纳米颗粒在抗氧化、自由基清除活性和抗癌活性等方面均优于游离NAR	[64]
	壳聚糖纳米颗粒	P. alkekengi L提取物	167	离子凝胶法	在纳米颗粒中，提取物的稳定性及其抗氧化性能得到了提高	[65]
	海藻酸盐/壳聚糖纳米颗粒	QUE（0.529）	172 ~254	离子凝胶法	QUE的包封率达82.4%，运载系统显著增强了QUE从纳米颗粒中释放的持续性，在酸性介质中稳定	[66]
淀粉	木薯淀粉纳米颗粒	MY（1.39）	55.27	高速射流	吸附MY的纳米颗粒具有生物相容性且无毒，在模拟消化液中能持续释放活性物质，其对自由基的清除效率得到了提升	[69]
	藜麦淀粉纳米颗粒	芦丁（660）	107	超声处理	芦丁的包封率约64%，体外的模拟消化实验中，纳米颗粒能有效控制芦丁的释放，增加其生物利用度，显著提高其体外抗氧化活性	[71]
	玉米淀粉纳米颗粒	芦丁（660）	222	超声处理	芦丁的包封率约64%，体外的模拟消化实验中，纳米颗粒能有效控制芦丁的释放，增加其生物利用度，显著提高其体外抗氧化活性	[71]
	马铃薯淀粉	QUE（0.529）	137.8	纳米沉淀法	三种纳米颗粒中QUE的抗氧化活性都得到了提升，其中马铃薯淀粉纳米颗粒负载率最高、提升效果最好，其次是豌豆淀粉，玉米淀粉的则最差，这可能是不同来源淀粉中支链淀粉含量的差异造成的	[72]
	豌豆淀粉		165.3
	玉米淀粉		214.3
	藜麦淀粉纳米颗粒	QUE（0.529）	166.25	纳米沉淀法	QUE的储存稳定性和抗氧化活性得到了提升，QUE的存在由于抑制了淀粉酶的活性，减少了淀粉纳米颗粒的酶解	[73]
果胶	柑橘果胶纳米颗粒	柑橘皮提取物	271.2	离子凝胶法	纳米颗粒的包封提高了控释能力，且能使黄酮类化合物更容易被肠道吸收，并提升了其抗氧化活性	[78]
果胶	柑橘果胶纳米颗粒	ICA（185）	594~667	混合	ICA的生物可及性和稳定性都得到了显著改善	[79]
注：表中溶解度指纯该运载物质在298.15 K下水中的摩尔分数溶解度，单位为10⁻⁸ mol/mol。

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