Solubility and bioavailability enhancement of baicalin by modified citrus pectin: preparation, in silico, in vitro and in vivo evaluation

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-09-23 DOI:10.1016/j.foodhyd.2025.112023

Wenxin Ma , Fangling Du , Tongcheng Xu, Xiuxiu Wang, Baorui Li, Hao Yue, Min Jia, Aizhen Zong

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引用次数: 0

Abstract

Baicalin, a flavonoid compound with various health benefits, faces significant limitations in its application due to poor solubility. Identifying a nontoxic, biodegradable, and readily available solubilizer is therefore critical for improving the solubility of baicalin and related analogues. This study aimed to evaluate the potential of citrus pectin and its acid-hydrolyzed derivatives to improve baicalin solubility, elucidating the underlying mechanisms of solubilization. Three fractions, MCP-1, MCP-2, and MCP-3, were obtained via partial acid hydrolysis followed by anion exchange chromatography. The results demonstrated that MCP-3, composed of 91.2 % galacturonic acid and 8.8 % rhamnose, exhibited the highest efficacy in enhancing baicalin solubility. Fourier transform infrared (FTIR) spectroscopy, X-ray diffraction (XRD), thermodynamic, molecular dynamics (MD) simulation confirmed that MCP-3 adopted a helical structure in solution, encapsulating baicalin within its helical cavity through hydrogen bonding between carboxyl and hydroxyl groups, as well as hydrophobic interactions and van der Waals forces. The MCP-3/baicalin complex exhibited good pH and temperature stability. Pharmacokinetic studies demonstrated that MCP-3 significantly enhanced the in vivo bioavailability of baicalin by 1.95-fold, and the complex exhibited low cytotoxicity. This study offers a promising strategy for the development of more effective flavonoid-based products.

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改性柑橘果胶提高黄芩苷的溶解度和生物利用度：制备、硅法、体外和体内评价

黄芩苷是一种具有多种保健功效的类黄酮化合物，但由于溶解度差，其应用受到很大限制。因此，确定一种无毒、可生物降解、易于获得的增溶剂对于提高黄芩苷和相关类似物的溶解度至关重要。本研究旨在评价柑橘果胶及其酸水解衍生物提高黄芩苷溶解度的潜力，并阐明其增溶作用的潜在机制。通过部分酸水解和阴离子交换层析得到MCP-1、MCP-2和MCP-3三个馏分。结果表明，由91.2%半乳糖醛酸和8.8%鼠李糖组成的MCP-3提高黄芩苷溶解度的效果最好。傅里叶变换红外（FTIR）光谱、x射线衍射（XRD）、热力学、分子动力学（MD）模拟证实了MCP-3在溶液中采用螺旋结构，通过羧基和羟基之间的氢键、疏水相互作用和范德华力将黄芩苷包裹在其螺旋腔内。MCP-3/黄芩苷配合物具有良好的pH和温度稳定性。药代动力学研究表明，MCP-3可显著提高黄芩苷的体内生物利用度，提高1.95倍，复合物具有较低的细胞毒性。该研究为开发更有效的黄酮类化合物产品提供了一个有希望的策略。

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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.