阳离子脂质辅助PEG-b-PLA纳米颗粒实现天然疏水抗氧化剂的持久靶向递送

IF 4.5 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Lu Dong, Shuiqing Jiang, Wenyong Lou, Congfei Xu, Juan Wang
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引用次数: 0

摘要

天然疏水抗氧化剂(如β-胡萝卜素和柚皮素)由于其低溶解度和高灵敏度的特性,其应用受到严重限制。在这项研究中,制备和表征了分别装载β-胡萝卜素(NP-BC)和柚皮素(NP-NAR)的阳离子脂质辅助纳米颗粒,并利用静态消化模型和体内成像评估了它们的消化和代谢行为。阳离子聚合物纳米颗粒在消化过程中粒径和电位发生变化,但保持其结构完整性,有利于靶向给药到肝脏,延长药物的体内循环。值得注意的是,虽然NP-BC在降低肝脏脂肪沉积方面更有利,但NP-NAR成功地限制了体重增加。该研究证明,阳离子聚合物纳米颗粒是运输天然疏水抗氧化剂的有希望的载体,可能有助于改善营养吸收和靶向递送,以减轻代谢功能障碍相关的脂肪变性肝病(MASLD)症状。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Cationic Lipid-Assisted PEG-b-PLA Nanoparticles Achieve Long-Lasting Targeted Delivery of Natural Hydrophobic Antioxidants

Cationic Lipid-Assisted PEG-b-PLA Nanoparticles Achieve Long-Lasting Targeted Delivery of Natural Hydrophobic Antioxidants

Natural hydrophobic antioxidants (e.g., β-carotene and naringenin) are severely limited in their application due to their low solubility and high sensitivity properties. In this study, cationic lipid-assisted nanoparticles loaded with β-carotene (NP-BC) and naringenin (NP-NAR), respectively, were fabricated and characterized, and their digestive and metabolic behaviors were evaluated using static digestion models and in vivo imaging. The particle size and potential of cationic polymer nanoparticles changed during digestion but retained their structural integrity, which was conducive to targeted drug delivery to the liver and prolonged the in vivo circulation of the drug. It is noteworthy that whereas NP-BC was more advantageous in lowering hepatic fat deposition, NP-NAR successfully limited weight gain. This study proved that cationic polymer nanoparticles are promising carriers for transporting natural hydrophobic antioxidants and may be beneficial for improving nutrition absorption and targeted delivery to alleviate metabolic dysfunction-associated steatotic liver disease (MASLD) symptoms.

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来源期刊
Molecular Nutrition & Food Research
Molecular Nutrition & Food Research 工程技术-食品科技
CiteScore
8.70
自引率
1.90%
发文量
250
审稿时长
1.7 months
期刊介绍: Molecular Nutrition & Food Research is a primary research journal devoted to health, safety and all aspects of molecular nutrition such as nutritional biochemistry, nutrigenomics and metabolomics aiming to link the information arising from related disciplines: Bioactivity: Nutritional and medical effects of food constituents including bioavailability and kinetics. Immunology: Understanding the interactions of food and the immune system. Microbiology: Food spoilage, food pathogens, chemical and physical approaches of fermented foods and novel microbial processes. Chemistry: Isolation and analysis of bioactive food ingredients while considering environmental aspects.
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