Fabrication of rice bran oil nanoemulsion and conventional emulsion with Mustard Protein Isolate as a novel excipient: Focus on shelf-life stability, lipid digestibility and cellular bioavailability

IF 4.6 Q1 CHEMISTRY, APPLIED
Trina Das , Niloy Chatterjee , Amrita Chakraborty , Arpita Banerjee , Sudip Baran Haiti , Sriparna Datta , Helen Chattopadhyay , Pubali Dhar
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引用次数: 2

Abstract

Proteins are one of the many effective biomolecules found in oilseed meals. In order to formulate an oil-in-water nanoemulsion based lipophilic nutraceutical delivery vehicle for Rice Bran oil (RBO) rich in γ-oryzanol, we used mustard seed meal protein isolate (MPI) as a novel natural surfactant together with a small molecular weight co-surfactant Tween 20 in various ratios (3:1, 1:1, 1:3) to stabilize the heterogeneous system. The oxidative stability, physico-chemical characterization in response to pH and ionic strength, shelf-life, and storage of the nanoemulsions containing 1% surfactant in total, comprising different ratios of MPI and Tween 20 were optimised to form an efficient biphasic surfactant system. The oil-in-water nanoemulsions fabricated utilizing high energy approach, i.e. high pressure homogenisation method was found to reduce dispersed phase particles size in the range of 150–160 nm. Minimal non-significant variation in droplet size and surface charge over the 8 weeks storage periods proves their excellent shelf-life stability. The use of MPI as surfactant for the delivery system also increased the lipid fraction digestibility releasing 70% of the fatty acids from dispersed phase oil droplets in simulated intestinal phase of three step in vitro digestion of nanoemulsion as compared to its conventional counterpart. The γ-oryzanol rich nanoemulsions improved prophylactic effectiveness against ROS in terms of overall cell survival and cell membrane integrity. The results will pave new domains to use MPI as surface active agents for delivery system formulation enriched with nutraceuticals and phytochemicals possessing superior functional advantages, bioavailability and antioxidative potentials.

Abstract Image

以芥菜分离蛋白为辅料制备米糠油纳米乳和常规乳剂:研究其保质期稳定性、脂质消化率和细胞生物利用度
蛋白质是油籽粕中发现的许多有效生物分子之一。为了制备富含γ-米甲醇的米糠油(RBO)的亲脂性水包油纳米乳剂,以芥菜粕分离蛋白(MPI)为新型天然表面活性剂,与小分子量助表面活性剂Tween 20按不同比例(3:1、1:1、1:3)稳定非均相体系。优化了表面活性剂含量为1%的纳米乳(MPI和Tween 20的不同配比)的氧化稳定性、理化性质对pH和离子强度的响应、保质期和储存期的影响,以形成高效的双相表面活性剂体系。利用高能方法,即高压均质法制备的水包油纳米乳液,在150-160 nm范围内减小了分散相颗粒尺寸。在8周的储存期内,液滴大小和表面电荷的变化极小,证明了它们具有良好的货架寿命稳定性。使用MPI作为表面活性剂的传递系统也提高了脂质部分的消化率,在模拟肠相三步体外消化纳米乳的分散相油滴中释放了70%的脂肪酸。富含γ-谷米醇的纳米乳在整体细胞存活和细胞膜完整性方面提高了对ROS的预防效果。研究结果将为MPI作为表面活性剂的应用开辟新的领域,这些表面活性剂富含营养药品和植物化学物质,具有优越的功能优势、生物利用度和抗氧化潜力。
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来源期刊
CiteScore
4.50
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审稿时长
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