超声增强包涵体中姜黄素的生物可及性和药理活性

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-07-25 DOI:10.1016/j.foodchem.2025.145690

Matheus X. Oliveira , Irisvan S. Ribeiro , Francisca Vanessa C. Canafístula , Stephanie Ferreira M. Muniz , Lorena Maria F. Sampaio , Alyne Rodrigues A. Nobre , Fábio Oliveira S. Ribeiro , Raí E. Silva , Jessica Maria T. Souza , Erick Joniher B. Torres , José Delano Barreto M. Filho , Ana J. Araújo , Jeanlex S. Sousa , Luciana S. Oliveira , Regina Célia M. de Paula , Artur José M. Valente , Judith Pessoa A. Feitosa

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引用次数: 0

摘要

采用溶剂蒸发和超声技术成功地将姜黄素与2′-羟丙基-β-环糊精（HP-β-CD）络合。超声作用5-15 min的配合物与无超声制备的对照物进行比较。与非超声处理相比，超声处理显著提高了产率、封装效率、装载能力，并减小了颗粒尺寸。10 min超声处理（HP-CD/Cur10）获得了最高的包封效率、姜黄素负载、最小的粒径和姜黄素自氧化。值得注意的是，与游离姜黄素相比，超声波提高了360倍以上的水溶性。此外，HP-CD/Cur10表现出优越的抗氧化活性、细胞相容性、抗耐甲氧西林金黄色葡萄球菌（MRSA）的抗菌作用，并改善了姜黄素的生物可及性。本研究的一个显著成就是使用1:1 （mol/mol）比例的HP-β-CD与姜黄素实现了高包封效率，而不是通常需要大量的环糊精来有效包封。总体而言，HP-CD/Cur10解决了口服姜黄素给药的挑战，并展示了作为食品和药物配方的递送系统的良好潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Ultrasound-enhanced bioaccessibility and pharmacological activities of curcumin in inclusion complexes

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Ultrasound-enhanced bioaccessibility and pharmacological activities of curcumin in inclusion complexes

Curcumin was successfully complexed with 2′-hydroxypropyl-β-cyclodextrin (HP-β-CD) using an innovative combination of solvent evaporation and ultrasound techniques. Complexes subjected to sonication for 5–15 min were compared to a control prepared without ultrasound. Sonication significantly improved yield, encapsulation efficiency, loading capacity, and reduced particle size compared to the non-sonicated control. The 10-min sonication (HP-CD/Cur₁₀) achieved the highest encapsulation efficiency, curcumin loading, the smallest particle size, and curcumin autoxidation. Notably, sonication enhanced water solubility by over 360-fold compared to free curcumin. Furthermore, HP-CD/Cur₁₀ demonstrated superior antioxidant activity, cytocompatibility, antibacterial efficacy against methicillin-resistant Staphylococcus aureus (MRSA), and improved curcumin bioaccessibility. A remarkable accomplishment of this study is achieving high encapsulation efficiencies using a 1:1 (mol/mol) ratio of HP-β-CD to curcumin, contrasting with the larger cyclodextrin quantities typically required for effective encapsulation. Overall, HP-CD/Cur₁₀ addresses the challenges of oral curcumin administration and demonstrates excellent potential as a delivery system for foods and pharmaceutical formulations.

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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.