三明治状纳米颗粒在口腔结肠靶向蛋白递送中的颗粒-连续相逐层组装机制

IF 9.8 1区 农林科学 Q1 CHEMISTRY, APPLIED
Wen-Xuan Hu , Chang-Sen Jin , Si-Lin Li , Jia-Yang Fu , Liang-Sen Liao , Xiuzhu Yu , Shuang-kui Du
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引用次数: 0

摘要

本研究基于材料的相互作用和相态来研究材料的层间组装行为。以氧化淀粉纳米晶体(OSNC)为颗粒相,季铵盐壳聚糖(QAC)为连续相,制备了三层溶菌酶(LYS)靶向缓释颗粒。热力学结合研究表明,较弱的OSNC-LYS相互作用和较强的OSNC-QAC相互作用都显著影响被封装LYS的保留,特别是在双层结构中。层状OSNC的外层通过位阻和静电斥力稳定粒子的分散,有利于形成“三明治状”形貌。组装机制受OSNC-LYS复合表面性质和QAC的影响,在低LYS负载下增强分散性,在高LYS负载下通过氢键和范德华力诱导聚集。三层颗粒实现结肠靶向LYS递送,保持生物活性,具有pH敏感性,低细胞毒性和优异的稳定性,突出了其口服蛋白质/多肽递送的潜力。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Layer-by-layer assembly mechanism of particulate-continuous phase for sandwich-like nanoparticles in oral colon-targeted protein delivery

Layer-by-layer assembly mechanism of particulate-continuous phase for sandwich-like nanoparticles in oral colon-targeted protein delivery

Layer-by-layer assembly mechanism of particulate-continuous phase for sandwich-like nanoparticles in oral colon-targeted protein delivery
This study investigates the layer-by-layer (LbL) assembly behavior of materials based on their interactions and phase states. A novel assembly using oxidized starch nanocrystals (OSNC) as the particulate phase and quaternary ammonium chitosan (QAC) as the continuous phase was developed to form triple-layer particles for targeted and sustained release of lysozyme (LYS). Thermodynamic binding studies revealed weaker OSNC-LYS interaction and strong OSNC-QAC interaction, both significantly influencing encapsulated LYS retention, particularly in the double-layer structure. The lamellar OSNC facilitated the “sandwich-like” morphology, with its outer layer stabilizing particle dispersion through steric hindrance and electrostatic repulsion. The assembly mechanism, influenced by OSNC-LYS complex surface properties and QAC, enhanced dispersibility at low LYS loading and induced aggregation at higher LYS levels via hydrogen bonding and van der Waals forces. The triple-layer particles achieved colon-targeted LYS delivery, preserving bioactivity, with pH sensitivity, low cytotoxicity, and excellent stability, highlighting their potential for oral protein/polypeptide delivery.
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来源期刊
Food Chemistry
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.
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