通过使用甜菊糖苷的共无定形体系提高辅酶Q10的溶解度和生物利用度。

IF 6.3 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Yingting Luo, Yuxin Li, Xuening Song, Yuzhuo Wang, Simiao Liu, Fazheng Ren, Hao Zhang
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引用次数: 0

摘要

辅酶Q10 (CoQ10)在有氧呼吸和心血管疾病中起重要作用;但其水溶性较差,限制了其应用。在本研究中,等量辅酶q10和甜菊糖苷(STE)通过冻干形成共无定形(CM)体系,其溶解度比辅酶q10高约63倍。通过对配方的晶体、热力学和形态表征,证实了CM体系的形成。用光谱学方法研究了分子间相互作用。通过分子动力学模拟证实了两者之间8个分子间相互作用位点的关系,牢固地表明两者之间存在较强的分子间作用力。此外,CM产品即使在加速储存条件下也保持稳定,相当于在室温下储存1年。同时,在体内生物利用度研究中,曲线下面积(AUC)值提高了5倍。综上所述,CoQ10最初通过STE通过分子间相互作用来提高溶解度,从而转化为无定形结构。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Enhanced solubility and bioavailability of coenzyme Q10 via co-amorphous system using stevioside.

Coenzyme Q10 (CoQ10) plays a vital role in aerobic respiration and cardiovascular diseases; however, its application is limited owing to poor water solubility. In this study, equimolar CoQ10 and stevioside (STE) formed a co-amorphous (CM) system by lyophilization, and its solubility was approximately 63 times higher than that of CoQ10. Through crystal, thermodynamic, and morphological characterization of the formula, the formation of the CM system was confirmed. The intermolecular interactions were investigated by spectroscopies. The relationship of 8 intermolecular interaction sites between the two was confirmed via molecular dynamics simulation, firmly indicating the strong intermolecular forces. Further, CM products remained stable even under accelerated storage conditions, equivalent to 1 year at room temperature. Meanwhile, the area under curve (AUC) values increased by 5 times in the in vivo bioavailability study. In conclusion, the CoQ10 was transformed into an amorphous structure by initially employing STE through intermolecular interactions to enhance solubility.

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来源期刊
NPJ Science of Food
NPJ Science of Food FOOD SCIENCE & TECHNOLOGY-
CiteScore
7.50
自引率
1.60%
发文量
53
期刊介绍: npj Science of Food is an online-only and open access journal publishes high-quality, high-impact papers related to food safety, security, integrated production, processing and packaging, the changes and interactions of food components, and the influence on health and wellness properties of food. The journal will support fundamental studies that advance the science of food beyond the classic focus on processing, thereby addressing basic inquiries around food from the public and industry. It will also support research that might result in innovation of technologies and products that are public-friendly while promoting the United Nations sustainable development goals.
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