共包埋姜黄素和还原型谷胱甘肽的纳米脂质体的制备、修饰与表征

摘要/Abstract

摘要： 为了了解纳米脂质体同时递送姜黄素（curcumin，CUR）和还原型谷胱甘肽（glutathione，GSH）的能力，本研究以大豆卵磷脂为壁材，先制备了共包埋CUR和GSH的纳米脂质体，然后通过静电自组装将壳聚糖和海藻酸钠修饰到了纳米脂质体表面，最后采用马尔文激光粒度仪、透射电镜、傅里叶红外光谱仪等仪器设备对脂质体的包埋率、体外释放、微观形貌、稳定性等进行了表征。结果表明，CUR的包埋率为100%，与GSH共包埋及多糖修饰均没有影响CUR的包埋率；而与CUR共包埋时，GSH的包埋率从7.90%增加到了27.03%，多糖修饰后，进一步增加到41.22%。共包埋纳米脂质体对CUR的释放没有显著影响，但使GSH的释放率减小了27.6%；多糖修饰后，单包埋和共包埋纳米脂质体对CUR和/或GSH的缓释作用都增强了。另外，共包埋使脂质体的平均粒径从95.022 ± 1.93 nm增加到了117.77 ± 1.00 nm，Zeta电位从-22.47 ± 1.96 mV增加到了-14.7 ± 0.46 mV；多糖修饰后，脂质体的平均粒径进一步增加到了161.97 ± 5.58 nm，而Zeta电位减小到了-40.87 ± 1.79 mV，并且具有更高的热稳定性。本研究将为生物活性物质共包埋的新型功能食品或药品的开发提供参考。

关键词: 姜黄素, 还原型谷胱甘肽, 共包埋, 纳米脂质体, 壳聚糖, 海藻酸钠

Abstract: In order to understand the potential of nanoliposomes for simultaneous delivery of curcumin (CUR) and reduced glutathione (GSH), CUR and GSH co-embedded nanoliposomes were prepared using soybean lecithin as the wall material, and modified by chitosan and sodium alginate on their surface through electrostatic self-assembly. Then encapsulation efficiency (EE), morphology, in vitro release, and stability of the fabricated nanoliposomes were characterized by Malvern laser particle size analyzer, transmission electron microscope and Fourier infrared spectrometer. The results showed that the EE of CUR was 100%; moreover, co-encapsulation with GSH and polysaccharide modification had no effect on it. However, the EE of GSH increased from 7.90% to 27.03% when it was co-embedded with CUR, and further increased to 41.22% after polysaccharide modification. Co-encapsulation of CUR and GSH didn’t influence the release of CUR, but reduced the release rate of GSH by 27.6%. After polysaccharide modification, the sustained-release effects of both single-embedding and co-embedding nanoliposomes on CUR and/or GSH were enhanced. Meanwhile, co-encapsulation of CUR and GSH resulted in the mean particle size of liposomes increasing from 95.022 ± 1.93 nm to 117.77 ± 1.00 nm, and the Zeta potential increasing from -22.47 ± 1.96 mV to -14.7 ± 0.46 mV. After polysaccharide modification, the mean particle size of liposomes further increased to 161.97 ± 5.58 nm, while the Zeta potential decreased to -40.87 ± 1.79 mV. In addition, liposomes exhibited higher thermal stability after polysaccharide modification. This study may provide a certain reference for the development of novel functional foods or drugs co-embedding with bioactive substances.

Key words: curcumin, reduced glutathione, co-embedding, nanoliposome, chitosan, sodium alginate

中图分类号:

TS201.7

于少轩逄格雨张子豪李世阳徐硕肖海芳朱兰兰宋元达. 共包埋姜黄素和还原型谷胱甘肽的纳米脂质体的制备、修饰与表征[J]. 食品科学, 2024, 45(6): 0-0.

Shaoxuan Yu Zi-Hao ZHANG. Preparation, modification and characterization of nanoliposomes co-embedded with curcumin and reduced glutathione[J]. FOOD SCIENCE, 2024, 45(6): 0-0.

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