维生素 D3 和螺旋藻蛋白水解物共载纳米脂质体及酪蛋白酸钠包衣的开发

IF 5.6 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Structure-Netherlands Pub Date : 2024-10-01 DOI:10.1016/j.foostr.2024.100399

Sajed Amjadi , Hadi Almasi , Hamed Hamishehkar , Morteza Kashaninejad , Ali Ehsani , Shirin Jalili

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引用次数: 0

摘要

本研究的目的是研究酪蛋白酸钠包衣纳米脂质体（NLPs）中维生素 D3（VitD3）和螺旋藻蛋白水解物（SPH）的共同负载，以期开发一种新型营养补充剂。包衣纳米脂质体的粒度、PDI 和 zeta 电位值分别为 185.30 ± 29.62 nm、0.22±0.04 和 +18.70 ± 3.44 mV。此外，包覆的 NLPs 对 VitD3 和 SPH 的封装效率分别为 83.24 ± 4.22 % 和 89.41 ± 4.36 %。通过对化学结构、热稳定性和结晶结构的分析，可以看出酪蛋白酸钠表面涂层对 NLPs 的稳定性和功能的改善作用。所开发的 NLPs 的透射电子显微镜图片显示其形态为球形，囊泡周围有一层薄层。在模拟胃肠道条件下的培养过程中，包覆 NLPs 中的 VitD3 和 SPH 呈可控释放曲线。此外，VitD3/SPH 共同负载的 NLP 及其包覆形式对细胞没有明显的毒性。总之，所开发的纳米系统证明了纳米载体的适当特性，可用于获得 VitD3 和 SPH 的营养益处。

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Development of vitamin D3 and Spirulina platensis protein hydrolysates co-loaded nanoliposomes and coated by sodium caseinate

The objective of this study was to investigate the co-loading of vitamin D₃ (VitD₃) and Spirulina platensis protein hydrolysates (SPH) within coated nanoliposomes (NLPs) by sodium caseinate, with the intention of developing a novel nutritional supplement. The coated NLPs exhibited particle size, PDI, and zeta potential values of 185.30 ± 29.62 nm, 0.22±0.04, and +18.70 ± 3.44 mV, respectively. Moreover, the encapsulation efficiencies of the coated NLPs for VitD₃ and SPH were 83.24 ± 4.22 % and 89.41 ± 4.36 %, respectively. The improving effect of the surface coating by sodium caseinate on the stability and function of the NLPs was exhibited through analysis of chemical structure, thermal stability, and crystalline structure. The transmission electron microscopy pictures of the developed NLPs revealed a spherical morphology with a thin layer around the vesicle. The loaded VitD₃ and SPH in the coated NLPs showed controlled release profiles during incubation in the simulated gastrointestinal condition. Moreover, the VitD₃/SPH co-loaded NLPs and their coated form had no considerable cell toxicity. To conclude, the developed nanosystem demonstrated the suitable characteristics of a nanocarrier for reaping the nutritional benefits of VitD₃ and SPH.

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来源期刊

Food Structure-Netherlands Chemical Engineering-Bioengineering

CiteScore

7.20

自引率

0.00%

发文量

期刊介绍： Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure. The focus of this journal is on food structure in the context of its relationship with molecular composition, processing and macroscopic properties (e.g., shelf stability, sensory properties, etc.). Manuscripts that only report qualitative findings and micrographs and that lack sound hypothesis-driven, quantitative structure-function research are not accepted. Significance of the research findings for the food science community and/or industry must also be highlighted.