不同磷脂对纳米脂质体中姜黄素和低聚原花青素共包封的影响：特性、物理稳定性及体外释放

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-05-15 DOI:10.1016/j.foodchem.2025.144721

Chaoting Wen , Liyan Cao , Xin Xu , Li Liang , Xiaofang Liu , Jixian Zhang , Youdong Li , Guoyan Liu

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引用次数: 0

摘要

本研究考察了大豆磷脂（SPL）、大豆磷脂酰胆碱（PC）和葵花籽磷脂（SSPL）制备的NLs的差异。研究了姜黄素（Cur）和低聚原花青素（OPC）共包合物NLs的结构特征、物理稳定性、体外释放度和生物可及性。与PC和SSPL相比，SPL共封装的Cur和OPC NLs （SSPL -co- loading -NLs）具有更小的粒径（147 nm）、更均匀的形状（球形双层结构）和更好的尺寸均匀性。此外，spll - nls还具有最高的稳定性、抗氧化能力（DPPH·清除率：38.79 %，FRAP值：0.17 mmol Fe2+/mL）和生物可及性（Cur: 93 %,OPC: 96 %）。此外，FT-IR和XRD证实，与其他NLs相比，spl共载NLs的稳定性更高是由于其脂质结构更紧密，脂质聚集更紧密，活性物质与磷脂之间的疏水和氢键相互作用更强。本研究可为开发不同极性活性物质共包合的功能食品提供理论参考。

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Effect of different phospholipids on the co-encapsulation of curcumin and oligomeric proanthocyanidins in nanoliposomes: Characteristics, physical stability, and in vitro release

In the present study, the differences among NLs prepared with soybean phospholipids (SPL), soybean phosphatidylcholine (PC), and sunflower seed phospholipids (SSPL) were investigated. The structural characteristics, physical stability, in vitro release, and bio-accessibility of NLs co-encapsulating curcumin (Cur) and oligomeric proanthocyanidins (OPC) were evaluated. Compared with PC and SSPL, SPL co-encapsulated Cur and OPC NLs (SPL-co-loaded-NLs) had a smaller particle size (147 nm), a more uniform shape (spherical bilayer structure), and better size homogeneity. In addition, SPL-co-loaded-NLs also possessed the highest stability, antioxidant capacity (DPPH· scavenging rate: 38.79 %, FRAP value: 0.17 mmol Fe²⁺/mL), and bio-accessibility (Cur: 93 %, OPC: 96 %). Furthermore, FT-IR and XRD confirmed that the higher stability of SPL-co-loaded-NLs compared with other NLs was due to their tighter lipid structure, tighter lipid aggregation, and stronger hydrophobic and hydrogen bonding interactions between active substances and phospholipids. This study was expected to provide a theoretical reference for developing functional foods with co-encapsulated active substances of different polarities.

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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.