席夫碱介导的食物源肽超分子自组装作为姜黄素载体

IF 6.2 1区 农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY
Longjiang Tian, Xinran You, Jingbo Liu, Yajuan Li, Shanglin Li, Xuemin Jin, Shugang Li, Fei Pan, Zhipeng Yu, Ting Zhang, Zhiyang Du
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引用次数: 0

摘要

超分子化学与动态共价化学相结合的融合组装策略为精确营养和智能给药载体的设计提供了新的思路。这项工作涉及到蛋清衍生肽gln - il - gly - leu - phe (QIGLF)和戊二醛(GA)之间在希夫碱上的动态共价键驱动的超分子自组装的发展,标记为QIGLF - GA。该组装体具有良好的组装特性和多波长自荧光特性。得益于席夫碱在非共价组合力网络上的动态共价相互作用,QIGLF-GA对姜黄素(Cur)的包封能力超过22%(10%),合理抑制p -糖蛋白介导的细胞外排,并通过内吞作用显著提高Cur克服肠上皮吸收屏障进入循环的效率。此外,QIGLF-GA-Cur在弱酸性条件下具有响应性释放,这极大地促进了Cur的细胞内生物利用度。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Schiff Base Mediated Food-Derived Peptide Supramolecular Self-Assembly as Curcumin Carriers

Schiff Base Mediated Food-Derived Peptide Supramolecular Self-Assembly as Curcumin Carriers
The fusion assembly strategy of supramolecular chemistry combined with dynamic covalent chemistry has provided novel insights into the design of precision nutrition and intelligent drug delivery carriers. This work involved the development of a supramolecular self-assembly originating from entropy- and enthalpy-driven dynamic covalent bonding on Schiff bases between egg white-derived peptide Gln-Ile-Gly-Leu-Phe (QIGLF) and glutaraldehyde (GA), denoted QIGLF–GA. The assembly exhibited outstanding assembly characteristics and multiwavelength autofluorescence properties. Benefiting from the potent facilitation of the dynamic covalent interaction of Schiff base on the noncovalent assembly force network, QIGLF–GA was afforded an encapsulation capacity of curcumin (Cur) of more than 22% (≫ 10%) and rationally inhibited P-glycoprotein-mediated cellular efflux and markedly elevated the efficacy of Cur in overcoming the intestinal epithelial absorption barrier to the circulation with the help of endocytosis. Furthermore, QIGLF–GA-Cur features responsive release under weakly acidic conditions, which dramatically contributes to the intracellular bioavailability of Cur.
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来源期刊
Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry 农林科学-农业综合
CiteScore
9.90
自引率
8.20%
发文量
1375
审稿时长
2.3 months
期刊介绍: The Journal of Agricultural and Food Chemistry publishes high-quality, cutting edge original research representing complete studies and research advances dealing with the chemistry and biochemistry of agriculture and food. The Journal also encourages papers with chemistry and/or biochemistry as a major component combined with biological/sensory/nutritional/toxicological evaluation related to agriculture and/or food.
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