白术挥发油微胶囊的制备及其对胃平滑肌细胞收缩的影响

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2023-12-27 DOI:10.1515/ijfe-2023-0092

Zhonghua An, Yitong Wang, Mengran Wu, Haotian Zheng, Xuelin Feng, Yiming Jiang, Yanling Gong

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引用次数: 0

摘要

摘要以壳聚糖为顶层材料制备了白术挥发油（ACVO）微胶囊。采用响应面法（RSM）研究了最佳封装条件。分别用扫描电子显微镜（SEM）、粒度分析仪和傅立叶变换红外光谱（FTIR）对 ACVO 微胶囊进行了表征。分别研究了 ACVO 微胶囊在 pH 值为 1.5 和 7.4 时的体外释放特性。研究了 ACVO 微胶囊对大鼠胃平滑肌细胞（GSMC）长度、钙调素（CaM）和肌球蛋白轻链激酶（MLCK）的 mRNA 和蛋白表达的影响。结果表明，在最佳条件下，封装效率（EE）为 82.19%。ACVO 微胶囊呈球形，粒径为 1100 nm。ACVO 微胶囊在 pH 值为 1.5 时具有良好的释放曲线，72 小时内的累积释放率达到 85.32%。细胞实验表明，ACVO 微胶囊（0.02、0.04 μg/mL）对细胞活性无影响，但能诱导 GSMC 收缩，改善 GSMC 中 CaM 和 MLCK 的 mRNA、蛋白质表达。

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Preparation of the microcapsules of Atractylodes chinensis volatile oil and its effect on gastric smooth muscle cell contraction

Abstract Atractylodes chinensis volatile oil (ACVO) microcapsules were prepared with chitosan as parietal material. The optimal conditions for encapsulation were investigated by the Response Surface Method (RSM). ACVO microcapsules were characterized by scanning electron microscopy (SEM), particle size analyzer and Fourier Transform infrared spectroscopy (FTIR), respectively. In vitro release properties of ACVO microcapsules were investigated at pH 1.5 and 7.4, respectively. The effects of ACVO microcapsules on the length of rat gastric smooth muscle cells (GSMC), mRNA and protein expression of calmodulin (CaM) and myosin light chain kinase (MLCK) were investigated. Results showed that under optimal conditions, encapsulation efficiency (EE) was 82.19 %. ACVO microcapsules were spherical with a particle size of 1100 nm. ACVO microcapsules had a good release profile at pH 1.5, and the cumulative release within 72 h reached 85.32 %. Cell experiments showed that ACVO microcapsules (0.02, 0.04 μg/mL) had no effect on cell activity, while induced GSMC to contract, and improved the mRNA, protein expressions of CaM and MLCK in GSMC.

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来源期刊

International Journal of Food Engineering 农林科学-食品科技

CiteScore

3.20

自引率

0.00%

发文量

审稿时长

3.8 months

期刊介绍： International Journal of Food Engineering is devoted to engineering disciplines related to processing foods. The areas of interest include heat, mass transfer and fluid flow in food processing; food microstructure development and characterization; application of artificial intelligence in food engineering research and in industry; food biotechnology; and mathematical modeling and software development for food processing purposes. Authors and editors come from top engineering programs around the world: the U.S., Canada, the U.K., and Western Europe, but also South America, Asia, Africa, and the Middle East.