Enhanced bioaccessibility and anti-inflammatory effect of chrysin nanoemulsion

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2025-04-17 DOI:10.1016/j.jff.2025.106820

Yuna Lee, Eui-Baek Byun

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Abstract

Chrysin is a natural flavonoid with potent anti-inflammatory and antioxidant properties; however, its utilization is hindered by poor solubility and bioavailability. In this study, a chrysin-loaded oil-in-water emulsion system (chrysin-ES) stabilized by octenyl succinate anhydride (OSA)-modified starch was developed to overcome these limitations. The resulting chrysin-ES exhibited excellent encapsulation efficiency (99 %), with drug loading of 0.0093 %, a uniform droplet size (82 nm), and stable colloidal properties over 30 days. In an in vitro digestion assay, chrysin-ES displayed a fourfold increase in bioaccessibility compared to raw chrysin. Furthermore, chrysin-ES demonstrated improved permeability in a parallel artificial membrane permeability assay, suggesting enhanced gastrointestinal absorption. It also showed superior anti-inflammatory effects in RAW264.7 macrophages, as confirmed by dose-dependent reductions in LPS-induced ROS, IL-6, and PGE2 levels. These findings indicate that OSA-modified starch-stabilized chrysin-ES holds promise as a delivery system for hydrophobic bioactive compounds like chrysin, with potential utilizations in functional foods and nutraceuticals.

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提高菊花素纳米乳的生物可及性和抗炎作用

菊花素是一种天然类黄酮，具有有效的抗炎和抗氧化特性；然而，其溶解度和生物利用度差阻碍了其利用。为了克服这些局限性，本研究开发了一种由琥珀酸辛烯基（OSA）改性淀粉稳定的载菊花素油-水乳液体系（chrysin-ES）。制备的黄菊花素- es包封率为99%，载药量为0.0093%，微滴大小均匀（82 nm）， 30 d内胶体性能稳定。在体外消化试验中，与生的菊花素相比，菊花素- es的生物可及性增加了四倍。此外，在平行人工膜通透性试验中，菊花素- es显示出改善的通透性，表明其增强了胃肠道吸收。通过lps诱导的ROS、IL-6和PGE2水平的剂量依赖性降低，证实了它对RAW264.7巨噬细胞具有优越的抗炎作用。这些发现表明，asa修饰的淀粉稳定的金菊素- es作为一种疏水生物活性化合物如金菊素的递送系统，在功能食品和营养保健品中具有潜在的应用前景。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.