Teng Li, Junze Yao, David W. Everett, Yilin Hou, Zhongshun Pan, Huanhuan Su, Yuying Fu
{"title":"可控制粒径的重组蛋黄颗粒用于槲皮素递送——粒径对槲皮素理化稳定性、生物可及性和生物活性的影响","authors":"Teng Li, Junze Yao, David W. Everett, Yilin Hou, Zhongshun Pan, Huanhuan Su, Yuying Fu","doi":"10.1007/s11483-023-09806-6","DOIUrl":null,"url":null,"abstract":"<div><p>The effect of particle size on physicochemical stability, bioaccessibility, and bioactivity of bioactive compounds is important in the design of delivery systems. It is challenging to control the size of delivery systems without altering chemical composition. In the present study, the re-assembly of dissociated egg yolk granules was modulated by Ca<sup>2+</sup> to produce recombined granules with controlled hydrodynamic diameter (<i>D</i><sub>h</sub>). Quercetin was selected as a representative bioactive compound encapsulated within recombined granules (Gra-Que). Encapsulation efficiency and loading efficiency increased with an increase in <i>D</i><sub>h</sub> until phase separation occurred at 250 µg/mL Ca<sup>2+</sup>. The thermal and photochemical stability of Gra-Que increased as <i>D</i><sub>h</sub> increased, whereas samples with the smallest <i>D</i><sub>h</sub> demonstrated the highest storage stability. Gra-Que with an intermediate <i>D</i><sub>h</sub> had the highest bioaccessibility due to a balance between the protection of quercetin and susceptibility to digestion. Smaller samples had higher bioactivity due to higher cellular uptake and greater susceptibility to digestion.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 1","pages":"46 - 57"},"PeriodicalIF":2.8000,"publicationDate":"2023-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Recombined Egg Yolk Granules with Controllable Particle Sizes for Quercetin Delivery – Effects of Particle Size on Physicochemical Stability, Bioaccessibility, and Bioactivity of Quercetin\",\"authors\":\"Teng Li, Junze Yao, David W. Everett, Yilin Hou, Zhongshun Pan, Huanhuan Su, Yuying Fu\",\"doi\":\"10.1007/s11483-023-09806-6\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>The effect of particle size on physicochemical stability, bioaccessibility, and bioactivity of bioactive compounds is important in the design of delivery systems. It is challenging to control the size of delivery systems without altering chemical composition. In the present study, the re-assembly of dissociated egg yolk granules was modulated by Ca<sup>2+</sup> to produce recombined granules with controlled hydrodynamic diameter (<i>D</i><sub>h</sub>). Quercetin was selected as a representative bioactive compound encapsulated within recombined granules (Gra-Que). Encapsulation efficiency and loading efficiency increased with an increase in <i>D</i><sub>h</sub> until phase separation occurred at 250 µg/mL Ca<sup>2+</sup>. The thermal and photochemical stability of Gra-Que increased as <i>D</i><sub>h</sub> increased, whereas samples with the smallest <i>D</i><sub>h</sub> demonstrated the highest storage stability. Gra-Que with an intermediate <i>D</i><sub>h</sub> had the highest bioaccessibility due to a balance between the protection of quercetin and susceptibility to digestion. Smaller samples had higher bioactivity due to higher cellular uptake and greater susceptibility to digestion.</p></div>\",\"PeriodicalId\":564,\"journal\":{\"name\":\"Food Biophysics\",\"volume\":\"19 1\",\"pages\":\"46 - 57\"},\"PeriodicalIF\":2.8000,\"publicationDate\":\"2023-07-25\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Biophysics\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s11483-023-09806-6\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Biophysics","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11483-023-09806-6","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Recombined Egg Yolk Granules with Controllable Particle Sizes for Quercetin Delivery – Effects of Particle Size on Physicochemical Stability, Bioaccessibility, and Bioactivity of Quercetin
The effect of particle size on physicochemical stability, bioaccessibility, and bioactivity of bioactive compounds is important in the design of delivery systems. It is challenging to control the size of delivery systems without altering chemical composition. In the present study, the re-assembly of dissociated egg yolk granules was modulated by Ca2+ to produce recombined granules with controlled hydrodynamic diameter (Dh). Quercetin was selected as a representative bioactive compound encapsulated within recombined granules (Gra-Que). Encapsulation efficiency and loading efficiency increased with an increase in Dh until phase separation occurred at 250 µg/mL Ca2+. The thermal and photochemical stability of Gra-Que increased as Dh increased, whereas samples with the smallest Dh demonstrated the highest storage stability. Gra-Que with an intermediate Dh had the highest bioaccessibility due to a balance between the protection of quercetin and susceptibility to digestion. Smaller samples had higher bioactivity due to higher cellular uptake and greater susceptibility to digestion.
期刊介绍：
Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell.
A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.
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