Jianshuo Su, Yinglan Li, Shufan Liu, Sisi Liu, Huaizhen Zhang, Zhuang Ding, Min Liu, Yanna Zhao
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引用次数: 0
Abstract
ABSTRACT
In this study, ternary lycopene amorphous solid dispersions (LYC ASDs) were successfully prepared using hypromellose acetate succinate HF (HPMCAS-HF) and sorbitan monolaurate (Span 20). Differential scanning calorimetry (DSC) thermograms showed that no typical crystalline melting endotherm of LYC was observed, whereas powder x-ray diffraction (PXRD) patterns corroborated these findings by showing complete disappearance of patterns associated with crystalline LYC. Fourier transform infrared (FT-IR) spectroscopic analysis uncovered potential intermolecular interactions, including hydrophobic interaction and hydrogen bonds, between the drug and excipients. Homogeneous morphology was displayed in the scanning electron microscopy (SEM) images of LYC ASDs with a series of nanotopographies distributed on their rough surface. LYC ASDs exhibited enhanced in vitro radical scavenging capacity, whereas their excellent cellular reactive oxygen species (ROS) scavenging capacity was proved in both LO2 and Caco-2 cells. Besides, LYC ASDs possessed superior biocompatibility as their cytotoxicity against LO2 and Caco-2 cells was negligible, and their cell adhesion and migration were not affected by LYC ASDs. Furthermore, LYC ASDs markedly alleviated metabolic dysregulation, oxidative stress, and hepatic damage in a high-fat diet-induced liver injury model. In summary, LYC ASDs exhibited enormous potential for boosting the biopharmaceutical manifestation of similar hydrophobic bioactivates in the functional food field.
Practical Application
In this study, the effect of hypromellose acetate succinate HF and sorbitan monolaurate on the physicochemical properties and bioactivity of ternary lycopene amorphous solid dispersions was investigated. Therefore, this study provides a theoretical basis for the industrial application of lycopene-containing functional food products.
期刊介绍:
The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science.
The range of topics covered in the journal include:
-Concise Reviews and Hypotheses in Food Science
-New Horizons in Food Research
-Integrated Food Science
-Food Chemistry
-Food Engineering, Materials Science, and Nanotechnology
-Food Microbiology and Safety
-Sensory and Consumer Sciences
-Health, Nutrition, and Food
-Toxicology and Chemical Food Safety
The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.