Controlled release of caffeine from oat globulin nanocomplexes: Biocompatibility and gastrointestinal dynamics

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-05-01 DOI:10.1016/j.foodchem.2025.144587

Junyu Lin, Hanhan Liu, Jianyu Yang, Yang Gao, Guanghua Zhao, Chenyan Lv

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引用次数: 0

Abstract

Caffeine, a widely consumed stimulant, is known for its rapid absorption and clearance, leading to fluctuations in plasma concentration and potential gastrointestinal irritation. This study explored the interaction between oat globulin (OG) and caffeine, focusing on OG's ability to stabilize caffeine's release and bioavailability. Fluorescence quenching, FTIR and molecular docking indicated that each OG molecule is capable of binding 8.32 ± 1.59 molecules of caffeine with a high affinity. In vitro digestion simulations demonstrated slower caffeine release from the OG-caffeine nanocomplex, reducing toxicity to gastric epithelial cells (GES-1). In vivo studies showed that the OG-caffeine nanocomplex lowered the peak plasma concentration (C_max = 1.761 ± 0.367 μg/mL) and extended the half-life of caffeine (T_1/2 = 62.159 ± 7.156 min), enhancing its sustained effect. Additionally, cytotoxicity assays revealed that the OG-caffeine nanocomplex exhibited improved biocompatibility, reducing the irritant effects of caffeine on GES-1 cells. This study highlights the novel application of plant-based OG as an effective carrier to improve the delivery and safety of caffeine without synthetic additives.

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燕麦球蛋白纳米复合物中咖啡因的控制释放：生物相容性和胃肠动力学

咖啡因是一种广泛使用的兴奋剂，以其快速吸收和清除而闻名，导致血浆浓度波动和潜在的胃肠道刺激。本研究探讨了燕麦球蛋白（OG）与咖啡因之间的相互作用，重点研究了OG稳定咖啡因释放和生物利用度的能力。荧光猝灭、FTIR和分子对接表明，每个OG分子能够高亲和力结合8.32 ± 1.59个咖啡因分子。体外消化模拟表明，og -咖啡因纳米复合物释放咖啡因的速度较慢，降低了对胃上皮细胞的毒性（GES-1）。体内研究表明,OG-caffeine nanocomplex降低了血浆浓度峰值(Cmax =  1.761±0.367  μg / mL)和扩展的半衰期咖啡因(T1/2 =  62.159±7.156  min),增强其持续的效果。此外，细胞毒性实验显示og -咖啡因纳米复合物表现出更好的生物相容性，减少了咖啡因对GES-1细胞的刺激作用。本研究强调了植物性OG作为一种有效载体的新应用，可以在没有合成添加剂的情况下改善咖啡因的传递和安全性。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.