环糊精金属有机骨架与大豆壳多糖聚合物复合载体的构建与表征：增强姜黄素的传递

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2024-12-05 DOI:10.1016/j.foodchem.2024.142315

Shumin Wang , Shengnan Wang , Lanxin Zhang , Peng Wang , He Liu

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引用次数: 0

摘要

本研究旨在将环糊精金属有机框架（CD-MOFs）与大豆壳多糖（SHP）聚合物结合制备复合载体，以提高其性能。成功地合成了一种立方结构的复合材料载体，显示出递送功能因子的潜力。傅里叶变换红外光谱（FTIR）、拉曼光谱（Raman spectroscopy）证实了环糊精（CD）与SHP的相互作用主要是由氢键驱动的。粉末x射线衍射（XRD）、差示扫描量热法（DSC）和红外光谱（FTIR）等表征方法证实了姜黄素（Cur）在γ-CD-MOF@SHP内的成功包封。在35 °C，电流与载流子质量比为1:3时，浸泡24 h后加载效率提高。SHP显示出对Cur的保护作用，减少胃中的释放，最大化肠中的释放，从而提高Cur的利用率。此外，γ-CD-MOF复合物具有稳定功能因子和调节功能因子释放的作用。总的来说，mof和聚合物的结合为功能因子的传递带来了希望。

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Constructing and characterization of cyclodextrin metal organic framework and soybean hull polysaccharide polymer composite carriers: Enhancing curcumin delivery

This study aims to create composite carriers by combining cyclodextrin metal organic frameworks (CD-MOFs) with soybean hull polysaccharide (SHP) polymers for enhanced performance. A cubic structured composite carrier was successfully synthesized, exhibiting potential for delivering functional factors. Interaction between cyclodextrin (CD) and SHP was predominantly driven by hydrogen bonding forces, as evidenced by Fourier transform infrared spectroscope (FTIR), Raman spectroscopy. Characterization methods such as Powder X-ray diffraction (XRD), Differential scanning calorimetry (DSC), and FTIR confirmed successful encapsulation of Curcumin (Cur) within γ-CD-MOF@SHP. At 35 °C, with a Cur to carrier mass ratio of 1:3, loading efficiency improved after 24 h of immersion. SHP demonstrated a protective effect on Cur, reducing release in the stomach while maximizing release in the intestine, thus enhancing Cur utilization. Additionally, γ-CD-MOF composites were shown to stabilize functional factors and regulate their release. Overall, the combination of MOFs and polymers holds promise for functional factor delivery.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.