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IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-03-06 DOI:10.1016/j.foodchem.2025.143785

Jin Feng, Zhen Wang, Haizhao Song, Wuyang Huang, Lujing Xu, Cong Teng, Ying Li

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引用次数: 0

摘要

本研究探讨了纳米结构脂质载体（NLCs）的脂质组成如何影响封装姜黄素的化学稳定性和肠道吸收。研究制备了直径从 210 纳米到 260 纳米的球形 NLC，当中链甘油三酯（MCT）含量达到 25.67%（重量比）时，NLC 发生结构转变。MCT 含量为 30% 的 NLC 表现出最长的姜黄素半衰期：在 4 ℃、25 ℃ 和 50 ℃ 下分别为 247.10 天、50.01 天和 28.30 天。姜黄素稳定的最佳固壳厚度为 38.52 纳米。由于透明质酸受体的特异性结合，炎症肠细胞通过簇分化-44介导的内吞作用将 NLCs 内化。高脂相界面融合性和表面疏水性促进了细胞对含有 20% 或 30% MCT 的 NLCs 的吸收，以及与洞穴素相关的途径。这些 NLCs 融入了乳糜微粒的组装过程，并作为乳糜微粒模拟物被外排。因此，封装的姜黄素绕过了溶酶体降解和肝脏首过效应，从而增强了抗炎活性和生物利用度，最高可达 10.74 倍。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Enhancing curcumin's chemical stability and intestinal absorption through hyaluronic acid-coated nanostructured lipid carriers: The role of lipid composition

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Enhancing curcumin's chemical stability and intestinal absorption through hyaluronic acid-coated nanostructured lipid carriers: The role of lipid composition

This study investigated how the lipid composition of nanostructured lipid carriers (NLCs) affects the chemical stability and intestinal absorption of encapsulated curcumin. Spherical NLCs ranging from 210 to 260 nm in diameter were prepared, and structural transition occurred at 25.67 % (w/w) medium-chain triglyceride (MCT) content. NLCs with 30 % MCT exhibited the longest curcumin half-lives: 247.10, 50.01, and 28.30 days at 4 °C, 25 °C, and 50 °C, respectively. The optimal solid shell thickness for curcumin stabilization was 38.52 nm. Inflamed enterocytes internalized NLCs via cluster differentiation-44-mediated endocytosis due to the hyaluronic acid-receptor specific binding. The high lipid phase–interface fusogenicity and surface hydrophobicity promote the cellular uptake of NLCs containing 20 % or 30 % MCT and the caveolin-related routes. These NLCs were integrated into chylomicron assembly process and exocytosed as chylomicron mimics. Consequently, encapsulated curcumin bypassed lysosomal degradation and hepatic first-pass effect, leading to enhanced anti-inflammatory activity and bioavailability, up to 10.74 times higher.

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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.