Enhancing function, stability, and intracellular uptake of kaempferol in zein-pectin nanoemulsions by a novel dual-frequency pulsed ultrasound system

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-04-23 DOI:10.1016/j.foodhyd.2025.111466

Wenjuan Qu , Xinyue Deng , Yuhan Li , Cunshan Zhou , Haile Ma

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Abstract

In order to enhance the stability and bioavailability of fat-soluble kaempferol (Kae), the zein-pectin nanoemulsions were synthesized by a novel dual-frequency pulsed ultrasound (DFPU) technology to improve the loading effect of Kae. The effects of ultrasonic operating parameters on the nanoemulsions were examined, along with the influence of DFPU treatment on the structure, stability, digestion, and intracellular uptake of the nanoemulsions in this study. The results indicated that both emulsion encapsulation and DFPU treatment significantly enhanced the protection and delivery of Kae. Compared to the unsonicated emulsion, the emulsifying activity index, stability index, Kae embedding rate, and hydroxyl radical scavenging rate increased by 133.81 %, 4.18 %, 19.20 %, and 19.73 %, respectively, while the particle size decreased by 94.43 % after DFPU treatment. DFPU treatment notably improved the stability of the nanoemulsions during long-term storage, high temperature, and salt concentration conditions, as well as the retention of Kae by 15.59 % in intestinal digestives. Furthermore, DFPU treatment significantly enhanced the Caco-2 intracellular absorption rate, transport rate and bioavailability of Kae by 7.67 %, 9.96 % and 14.67 %, respectively at a dosage of 0.6 mg/mL, which was attributed to the significant downregulation of mRNA expression levels of tight junction protein Occludin and efflux proteins MDR1 and BCRP by 21.27 %, 51.05 %, and 62.26 %, respectively. This downregulation enhanced the intracellular transport capacity of Kae while reducing its exocytosis, thereby improving cellular utilization. The mechanism of improving the intracellular bioavailability of kaempferol was elucidated. This study offers a promising nanoemulsion for the efficient oral delivery of fat-soluble active ingredients, fully facilitating its antioxidant activity.

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一种新型双频脉冲超声系统增强玉米蛋白-果胶纳米乳中山奈酚的功能、稳定性和细胞内摄取

为了提高脂溶性山奈酚（Kae）的稳定性和生物利用度，采用新型双频脉冲超声（DFPU）技术合成了玉米蛋白-果胶纳米乳，以提高Kae的负载效果。本研究考察了超声操作参数对纳米乳的影响，以及DFPU处理对纳米乳结构、稳定性、消化和细胞内摄取的影响。结果表明，乳剂包封和DFPU处理均能显著增强Kae的保护和传递能力。与未超声处理的乳液相比，经DFPU处理后的乳化活性指数、稳定性指数、Kae包埋率和羟基自由基清除率分别提高了133.81%、4.18%、19.20%和19.73%，而粒径则降低了94.43%。DFPU处理显著提高了纳米乳在长期储存、高温和盐浓度条件下的稳定性，并使Kae在肠道消化系统中的保留率提高了15.59%。此外，0.6 mg/mL DFPU处理显著提高了Kae的cco -2细胞内吸收率、转运率和生物利用度，分别提高了7.67%、9.96%和14.67%，这是由于紧密连接蛋白Occludin、外排蛋白MDR1和BCRP mRNA表达水平分别下调了21.27%、51.05%和62.26%。这种下调增强了Kae的胞内转运能力，同时减少了其胞外分泌，从而提高了细胞利用率。阐明了山奈酚提高细胞内生物利用度的机理。本研究为脂溶性活性成分的高效口服递送提供了一种有前景的纳米乳，充分发挥了其抗氧化活性。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.