阐明通过壳质体增强β-隐黄质递送:释放动力学,稳定性概况和肠道氧化应激抑制的见解

IF 2.7 3区 农林科学 Q3 ENGINEERING, CHEMICAL
Debasmita Dutta, Neha Sheet, Debjani Dutta
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引用次数: 0

摘要

β-隐黄质(β-crx)是一种维生素a原类胡萝卜素,在缓解氧化应激中起着至关重要的作用,但由于物理化学应激,其作为膳食成分的作用受到阻碍,通过设计β-crx包封壳质体(CH-LP)克服了这一障碍。CH-LP的负载效率为98.77%±0.80%,粒径为230.67±2.03 nm。通过FESEM、FTIR、XRD等结构分析证实了β-crx在CH-LP内的微胶囊化。CH-LP的黏附吸附(83.45%±0.13%)表明β-crx粘附在粘膜表面,可能延长胃肠道吸收。热力学和动力学评价表明,该体系的活化能为4.31 kJ mol−1,半衰期为116天,降解速率常数为0.006天−1。可在4℃条件下保存至30天。体外释放研究显示,CH-LP可持续释放β-crx,符合Higuchi模型的溶出动力学。小肠抗氧化能力显著提高(59.53%±0.40%)(p < 0.01)。TBARS值(0.56±0.08 mg L−1)和蛋白羰基化含量(0.75±0.26 nmol mg−1)显示出氧化应激抑制作用,表明CH-LP具有氧化应激管理能力。CH-LP对金黄色葡萄球菌(MTCC-96)、表皮葡萄球菌(MTCC-3615)、铜绿假单胞菌(MTCC-741)、粪肠球菌(MTCC-6845)等有害细菌均有抑菌活性。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Elucidating Enhanced β-Cryptoxanthin Delivery via Chitosomes: Insights Into Release Kinetics, Stability Profiles, and Intestinal Oxidative Stress Inhibition

Elucidating Enhanced β-Cryptoxanthin Delivery via Chitosomes: Insights Into Release Kinetics, Stability Profiles, and Intestinal Oxidative Stress Inhibition

β-Cryptoxanthin (β-crx), a provitamin A carotenoid, plays a crucial role in alleviating oxidative stress, but due to physicochemical stress, the efficacy as a dietary component is hindered, which has been overcome by designing a β-crx-encapsulated chitosome (CH-LP). The CH-LP yielded a high loading efficiency of 98.77% ± 0.80% with a particle size of 230.67 ± 2.03 nm. Structural analysis through FESEM, FTIR, and XRD analysis confirmed the microencapsulation of β-crx within the CH-LP. CH-LP's mucoadhesive adsorption (83.45% ± 0.13%) suggested adherence of β-crx to mucosal surfaces, potentially prolonging gastrointestinal absorption. Thermodynamic and kinetic assessments suggested that the system had an activation energy of 4.31 kJ mol−1 and a half-life of 116 days, with a degradation rate constant of 0.006 day−1. It could be kept for storage at 4°C till 30 days. In vitro release studies revealed a sustained release of β-crx from CH-LP, fitting the Higuchi model for dissolution kinetics. An increase in antioxidant efficacy was observed (59.53% ± 0.40%) in the small intestine (p < 0.01). The TBARS value of 0.56 ± 0.08 mg L−1 and protein carbonylation content (0.75 ± 0.26 nmol mg−1) showed oxidative stress inhibition, indicating CH-LP's ability in oxidative stress management. CH-LP also showed antimicrobial activity against harmful bacteria Staphylococcus aureus (MTCC-96), Staphylococcus epidermidis (MTCC-3615), Pseudomonas aeruginosa (MTCC-741), and Enterococcus faecalis (MTCC-6845).

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来源期刊
Journal of Food Process Engineering
Journal of Food Process Engineering 工程技术-工程:化工
CiteScore
5.70
自引率
10.00%
发文量
259
审稿时长
2 months
期刊介绍: This international research journal focuses on the engineering aspects of post-production handling, storage, processing, packaging, and distribution of food. Read by researchers, food and chemical engineers, and industry experts, this is the only international journal specifically devoted to the engineering aspects of food processing. Co-Editors M. Elena Castell-Perez and Rosana Moreira, both of Texas A&M University, welcome papers covering the best original research on applications of engineering principles and concepts to food and food processes.
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