海藻酸盐和鹰嘴豆蛋白聚合物基质包封姜黄素提高稳定性、缓释性和生物可及性的效果

IF 4.6 Q1 CHEMISTRY, APPLIED
I. Farrah Shakoor , Geethi K. Pamunuwa , D. Nedra Karunaratne
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引用次数: 2

摘要

本研究比较了普遍使用的海藻酸盐和很少使用的鹰嘴豆蛋白作为包封姜黄素的基质,从稳定性、体外释放度和生物可及性等方面进行了比较。离子凝胶法和等电沉淀法制备的海藻酸盐和鹰嘴豆蛋白颗粒在亚微米范围内,包封效率高达90%以上。在黑暗冷藏条件下储存的包封颗粒显示出更大的姜黄素稳定性。姜黄素的体外释放表现为ph依赖性慢控释。海藻酸盐和鹰嘴豆蛋白颗粒在pH值为2时的一阶和Weibull模型最能描述姜黄素的释放曲线,而在pH值为6.8时,则分别用Higuchi和零阶模型描述。因此,在pH值为2时,两种包封颗粒的姜黄素释放均表现为扩散控制释放;在pH值为6.8时,两种包封颗粒的姜黄素释放均表现为扩散-膨胀控制释放。两种基质的姜黄素经肠道消化后的生物可及性约为50%,而游离姜黄素的生物可及性约为18%。总的来说,结果表明海藻酸盐比鹰嘴豆蛋白基质具有安全有效的口服姜黄素的优势。因此,将姜黄素包埋在海藻酸盐中可能是一种很有前途的姜黄素食品工程方法。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Efficacy of alginate and chickpea protein polymeric matrices in encapsulating curcumin for improved stability, sustained release and bioaccessibility

Efficacy of alginate and chickpea protein polymeric matrices in encapsulating curcumin for improved stability, sustained release and bioaccessibility

The present study compares the ubiquitously used alginate with seldom used chickpea protein as matrices for encapsulating curcumin, in terms of stability, in vitro release and bioaccessibility. Alginate and chickpea protein particles prepared via ionic gelation and isoelectric precipitation methods, respectively, were in the submicron range showing high encapsulation efficiencies of above 90%. Encapsulated particles stored in dark refrigerated conditions displayed greater stability of curcumin. In vitro release of curcumin from both encapsulated particles exhibited pH-dependent slow controlled release. However, alginate particles were more promising due to a protective role performed at gastric pH. The release profiles of curcumin from alginate and chickpea protein particles were best described by First order and Weibull models at pH 2 respectively, while those were well described by Higuchi and Zero order models at pH 6.8 respectively. Accordingly, release of curcumin from both encapsulated particles displayed diffusional controlled release at pH 2 while that from both particles showed diffusion-swelling controlled release at pH 6.8. Bioaccessibility of curcumin from both matrices after intestinal digestion was around 50% while that of free curcumin was approximately 18%. Overall, results point to alginate having an advantage over the chickpea protein matrix for safe efficacious oral delivery of curcumin. Thus, encapsulation of curcumin in alginate may be a promising method for the engineering of curcumin incorporated food with enhanced properties.

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