作为姜黄素递送载体的黄原胶-β乳球蛋白纤维复合凝胶的制备  

Preparation of xanthan gum-β-lactoglobulin fiber composite gel as curcumin delivery carrier

作　　者：高超 杨楠 GAO Chao;YANG Nan(Glyn O.Phillips Hydrocolloid Research Centre,Department of Bioengineering and Food Science,Hubei University of Technology,Wuhan 430068,China;Food Hydrocolloid International Science and Technology Cooperation Base of Hubei Province,Hubei University of Technology,Wuhan 430068,China)

机构地区：[1]湖北工业大学,菲利普斯胶体研究中心,湖北工业大学生物工程与食品学院,湖北武汉430068 [2]湖北省亲水胶体国际合作基地,湖北武汉430068

出　　处：《食品与发酵工业》2024年第10期55-61,共7页Food and Fermentation Industries

基　　金：国家自然科学基金面上项目(31571797);湖北省自然科学基金杰出青年项目(2021CFA070);湖北工业大学绿色工业引领计划-杰出青年项目(JCQN2021001)。

摘　　要：该研究旨在用黄原胶(xanthan gum,XG)和β-乳球蛋白纤维(β-lactoglobulin fiber,Fblg)制备多糖-蛋白纤维复合水凝胶作为生物活性物质姜黄素(curcumin,Cur)的递送载体。电位、浊度和原子力显微镜证实了XG与Fblg分子之间发生了络合作用,静电相互作用是XG和Fblg络合的主要驱动力。通过用葡萄糖酸内酯(glucono delta-lactone,GDL)调控复合体系pH至4.0,成功得到稳定的XG-Fblg凝胶。扫描电子显微镜显示,XG-Fblg凝胶形成三维网孔结构并随Fblg的增加而变得更致密。流变和质构测试显示,XG-Fblg凝胶的机械强度随Fblg的含量增加而增强。采用体外胃肠道释放实验研究Cur的释放行为,XG-Fblg凝胶比XG凝胶和Fblg更适合作为Cur肠道递送的载体,在肠道的Cur释放量最多,Cur的释放主要通过凝胶降解控制。该研究结果可为多糖-蛋白纤维复合凝胶的制备以及合理设计水凝胶作为营养物质递送载体提供新的思路。Hydrogels composed of natural macromolecules are an important class of nutrient delivery systems with advantages such as pH responsiveness and controlled release.The present study aimed to prepare a composite hydrogel from xanthan gum(XG)andβ-lactoglobulin fibers(Fblg)as a delivery vehicle for the bioactive substance curcumin(Cur).Potential,turbidity and atomic force microscopy(AFM)confirmed the complexation between XG and Fblg molecules.Electrostatic interactions were the main driving force for the complexation of XG and Fblg.Stable XG-Fblg gels were successfully obtained by modulating the pH of the composite system to 4.0 with glucono delta-lactone(GDL).Scanning electron microscopy showed that the XG-Fblg gels formed a three-dimensional network structure and became denser with increasing Fblg.Rheological and textural tests showed that the mechanical strength of XG-Fblg gels increased with the content of Fblg.Cur release was investigated using an in vitro gastrointestinal digestion model.XG-Fblg gels were better carriers for intestinal delivery of Cur than XG gels and Fblg,with the highest release of Cur in the intestine.Cur release was mainly controlled by gel degradation.The results of this study could provide new insight into the preparation of polysaccharide-protein fiber hydrogels and the rational design of hydrogels as nutraceutical delivery vehicles.

关 键 词：β-乳球蛋白纤维 黄原胶 复合凝胶 静电相互作用 营养物质递送 

分 类 号：TS201.7[轻工技术与工程—食品科学]