Cytotoxic activity of microcapsules with anthocyanin fraction of blueberry fruit against colon cancer cells

IF 3.2 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

European Food Research and Technology Pub Date : 2025-07-25 DOI:10.1007/s00217-025-04855-2

Natalia Żurek, Ireneusz Kapusta

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引用次数: 0

Abstract

Alginate microcapsules may be an excellent carrier of therapeutic agents with activity targeting colon cancer cells (CRC). Therefore, in this study, microcapsules based on alginate (Alg), κ-carrageenan (kC) and chitosan (CS) were developed as carriers of the anthocyanin fraction of blueberry (A). The obtained microcapsules were tested for cytotoxic, antiproliferative, antimigratory and antiinvasive activity against CRC cells and biocompatibility with normal colon cells. The profile of bound anthocyanins, their content after 3 months of storage and the degree of swelling in individual sections of the gastrointestinal tract were also assessed. It was found that the highest encapsulation efficiency (76.9%) as well as cytotoxic activity against CRC cells were characterized by Alg/kC/CS/A microcapsules. These microcapsules also showed the lowest effect on cytotoxicity towards normal colon cells. Furthermore, coating the microcapsules with a CS layer significantly improved their swelling profile under simulated intestinal conditions and had a positive effect on the stabilization of anthocyanins during storage. Our results indicate that Alg/kC/CS/A microcapsules can be effectively used to stabilize anthocyanins and deliver them to the colon region.

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蓝莓花青素微胶囊对结肠癌细胞的细胞毒活性研究

海藻酸盐微胶囊可能是一种具有靶向结肠癌细胞活性的治疗药物的优良载体。因此，本研究以海藻酸盐（Alg）、κ-卡拉胶（kC）和壳聚糖（CS）为载体，制备了蓝莓花青素(A)的微胶囊。制备的微胶囊对结直肠癌细胞具有细胞毒性、抗增殖、抗迁移和抗侵袭活性，并与正常结肠细胞具有生物相容性。研究人员还评估了结合花青素的分布、储存3个月后的含量以及胃肠道各部分的肿胀程度。结果表明，Alg/kC/CS/A微胶囊的包封效率最高（76.9%），对结直肠癌细胞的细胞毒活性最高。这些微胶囊对正常结肠细胞的细胞毒性作用也最低。此外，包覆CS层可以显著改善微胶囊在模拟肠道条件下的膨胀情况，并对花青素在储存过程中的稳定有积极的影响。结果表明，Alg/kC/CS/A微胶囊可以有效地稳定花青素并将其输送到结肠区域。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.