Preparation of Monascus Yellow Pigment Nanoparticles and Its Ameliorative Effect on Lipid Deposition in HepG2 Cells

doi:10.7506/spkx1002-6630-20250324-189

FOOD SCIENCE ›› 2025, Vol. 46 ›› Issue (20): 170-179.doi: 10.7506/spkx1002-6630-20250324-189

• Nutrition & Hygiene • Previous Articles Next Articles

Preparation of Monascus Yellow Pigment Nanoparticles and Its Ameliorative Effect on Lipid Deposition in HepG2 Cells

LIN Yang, SUN Simiao, XIN Wenjuan, MAO Yanqing, CHEN Rao, SHAO Ping

(1. College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; 2. Zhejiang Jolly Pharmaceutical Co., Ltd., Huzhou 313200, China; 3. Zhejiang Johncan Mushroom Biotechnology Co., Ltd., Huzhou 313200, China; 4. Hangzhou Zixiang Sugar Co., Ltd., Hangzhou 311200, China; 5. Moganshan Institute, Zhejiang University of Technology, Huzhou 313200, China)

Online:2025-10-25 Published:2025-09-17

Abstract

Abstract: To address the poor water solubility and low targeting ability of Monascus yellow pigment (MYP) from Monascus rice and thereby enhance its bioavailability, this study prepared MYP-zein-galactosylated chitosan nanoparticles (MYP-GC-NP) and evaluated its efficacy in ameliorating oleic acid/palmitic acid (OA/PA)-induced lipid accumulation in HepG2 cells. The results showed that MYP-GC-NP exhibited a spherical shape and uniform size distribution with an average particle size of (167.00 ± 0.60) nm, a polydispersity index (PDI) of 0.25 ± 0.01, and a ζ-potential of 70.88 mV. Additionally, compared with nanoparticles without modification by GC, MYP-GC-NP were more readily taken up by hepatocytes and significantly reduced intracellular lipid accumulation. This study provides a novel strategy to improve the bioavailability of MYP and offers a theoretical basis for the application of MYP-loaded nanoparticles in alleviating lipid accumulation.

Key words: Monascus yellow pigment; nanoparticles; galactosylated chitosan; lipid deposition

CLC Number:

TS201.4

LIN Yang, SUN Simiao, XIN Wenjuan, MAO Yanqing, CHEN Rao, SHAO Ping. Preparation of Monascus Yellow Pigment Nanoparticles and Its Ameliorative Effect on Lipid Deposition in HepG2 Cells[J]. FOOD SCIENCE, 2025, 46(20): 170-179.

[1]	FANG Beicheng, LU Lu, WANG Yifan, ZHAO Minjie, FENG Fengqin, WANG Jing. Investigation of the Hypouricemic Effects and Active Constituents of Mulberry Fruit Aqueous Extract Using Zebrafish as an Animal Model and Molecular Docking [J]. FOOD SCIENCE, 2025, 46(20): 180-187.
[2]	CHU Hongdan, LIANG Zheng, XU Jingru, WANG Zhenhua, LI Gang, GAN Jing, XU Bo. Glycyrrhiza Flavonoids Promote Osteoblast Proliferation and Differentiation by Activating Runx2 via the PI3K/AKT Signaling Pathway [J]. FOOD SCIENCE, 2025, 46(20): 188-198.
[3]	LI Chong, WANG Kejian, FAN Chunyan, LUO Zhangsong, MA Mengli, HU Tiantian, YI Ruokun, ZHAO Xin. Seaweed Polysaccharides Fermented by Pediococcus pentosaceus CQFP202447 Improves the Intestinal Flora and Ameliorates Nerve Injury in Mice via the Gut-Brain Axis [J]. FOOD SCIENCE, 2025, 46(20): 208-222.
[4]	HUANG Shuzhen, LI Na, WEI Qijie, ZHANG Leyan, LI Yun, DUAN Sufang, HAO Jingyu, SITU Wenyou, CHEN Jinyao. Protective Effect of Vitamin D3 Combined with Calcium against Injury in a Caco-2 Cell Model of the Intestinal Barrier [J]. FOOD SCIENCE, 2025, 46(20): 233-241.
[5]	ZHANG Ziwen, NI Luyuan, ZHU Zhenzhu. Preparation of Curcumin-Loaded Spinacia oleracea L.-Derived Exosome-Like Nanovesicles and Their Role in Alleviating Neuroinflammatory Damage [J]. FOOD SCIENCE, 2025, 46(19): 158-166.
[6]	HU Jucheng, ZHAO Wenzhu, YU Yiding, WU Chunjian, FU Pengcheng, YU Zhipeng. Research Progress in Functional Properties and Selenium Speciation of Food-Borne Selenium-Enriched Proteins [J]. FOOD SCIENCE, 2025, 46(19): 379-385.
[7]	DING Xiaoyu, JIA Lei, LIU Huimin, LIU Jingsheng. Research Progress on the Pathogenesis of Sarcopenia and the Mechanism of Action and Application of Natural Active Components in Alleviating and Preventing This Disease [J]. FOOD SCIENCE, 2025, 46(18): 1-13.
[8]	CHU Hangyu, CHI Xiaoxing, GUO Xiaoyan, WANG Ying, WANG Helin. Regulatory Effect of Equol on the Susceptibility to Metabolic Syndrome in Offspring of Rats with Gestational Diabetes Mellitus [J]. FOOD SCIENCE, 2025, 46(18): 115-121.
[9]	ZHOU Xiaoling, ZHAO Wei, YE Zihong, ZHANG Yafen. Regulatory Effect of Manuka Honey on Lipopolysaccharide-Induced Inflammatory Response [J]. FOOD SCIENCE, 2025, 46(18): 122-145.
[10]	NIE Tingting, CHEN Yue, TANG Liu, CHEN Shaoze, FANG Mingyu, FANG Zhenfeng, SHI Lu, CAO Xiaoqin. Mannan Oligosaccharides Improve Atopic Dermatitis and Its Psychological Comorbidities [J]. FOOD SCIENCE, 2025, 46(18): 155-168.
[11]	WANG Duoduo, LI Bin, ZHENG Te, YANG Jing, WANG Qifei, ZHOU Jiashuo, XU Huijuan, WANG Yuting, ZHANG Yun. Research Progress on Visual Evaluation of Food Functions Using Zebrafish as an Animal Model [J]. FOOD SCIENCE, 2025, 46(18): 384-392.
[12]	. The mechanism by which animal bifidobacterium outer vesicles promote HT-29 cell apoptosis by regulating the polarization of M1 type tumor-associated macrophages [J]. FOOD SCIENCE, 0, (): 0-0.
[13]	. Functionalized nanomaterials promote rapid analysis of new contaminants in food: from design to application [J]. FOOD SCIENCE, 0, (): 0-0.
[14]	雅梅陈 Zong-Wei BAI Li-Chao ZHAO. Research Progress on Resource Characteristics, Functional Value and Processing Technology of Seed Oils from Woody Spice Plants in Guangxi [J]. FOOD SCIENCE, 0, (): 0-0.
[15]	HUA Pengpeng, LI Yanxiao, LI Junyi, YAN Qiaojuan, LIU Haijie, JIANG Zhengqiang. Ameliorating Effects of Konjac Manna Oligosaccharides on Lipid Metabolism Disorder in Mice with Hyperlipidemia Induced by High Fat Diet [J]. FOOD SCIENCE, 2025, 46(17): 161-169.

Preparation of Monascus Yellow Pigment Nanoparticles and Its Ameliorative Effect on Lipid Deposition in HepG2 Cells

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments