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作 者:程真 魏文文 边媛媛[1] 王月华[1] 李斌[1] CHENG Zhen;WEI Wenwen;BIAN Yuanyuan;WANG Yuehua;LI Bin(College of Food,Shenyang Agricultural University,Shenyang 110866,China)
出 处:《食品工业科技》2024年第20期87-97,共11页Science and Technology of Food Industry
基 金:国家自然科学基金区域创新发展联合基金(U21A20273);国家自然科学基金青年科学基金项目(32001685)。
摘 要:为解决花色苷(Anthocyanins,ACNs)在加工过程中易降解、体内生物利用度低及其在精准营养领域应用的限制性问题。本研究制备了以ACNs为核,以大豆卵磷脂构建的脂质体(Liposome,Lipo)和阿拉伯树胶(Gum Arabic,GA)为载体的ACNs纳米颗粒,即脂质体/阿拉伯树胶-花色苷(Lipo/GA-ACNs)纳米颗粒,考察环境因素和体外模拟消化对不同配方的Lipo/GA-ACNs纳米颗粒稳定性的影响,消化后Lipo/GA-ACNs纳米颗粒的体外降脂活性。结果表明,Lipo/GA-ACNs纳米颗粒在模拟热加工和不同离子环境下具有较好的稳定性;当ACNs与GA的质量比为1:10时,经模拟消化后,Lipo/GA-ACNs纳米颗粒对HepG-2细胞脂滴积聚和活性氧堆积的抑制效果分别比ACNs提高了3.8%和1.99%。因此,Lipo/1.0GA有望成为递送ACNs并实现肝脏降脂的有效口服运输体系,具备开发成具有精准营养性质的功能食品的潜力。To address the issues of low bioavailability,degradation during processing,and limited use in precision nutrition of anthocyanins(ACNs).ACNs nanoparticles using ACNs as the core,soybean lecithin constructed-Liposome(Lipo),and Gum Arabic(GA)as the carrier were prepared in this study,namely Liposome/Gum Arabic-anthocyanins(Lipo/GA-ACNs)nanoparticles.In this study,nanoparticles of ACNs with ACNs as the core and liposomes(Lipo)constructed using soy lecithin and gum arabic(GA)as carriers,namely liposome/gum arabic-anthocyanins(Lipo/GA-ACNs)nanoparticles,were prepared.Environmental factors and in vitro simulated digestion on the stability of Lipo/GA-ACNs nanoparticles with various formulations were investigated.Additionally,the in vitro lipid-lowering activity of Lipo/GA-ACNs nanoparticles after digestion was examined.Results showed that Lipo/GA-ACNs nanoparticles had good stability under simulated thermal processing and different ion environments.When the ACNs to GA mass ratio was 1:10,the Lipo/GA-ACNs nanoparticles inhibited lipid droplet accumulation and reactive oxygen species accumulation in HepG-2 cells 3.8%and 1.99%more effectively than ACNs after simulated digestion.This study concluded that Lipo/1.0GA was a promising oral delivery system to deliver ACNs and achieve liver lipid-lowering,with the potential to be developed into functional foods with precision nutritional properties.
关 键 词:花色苷 脂质体/阿拉伯树胶纳米颗粒 体外稳定性 体外降脂活性
分 类 号:TS201.4[轻工技术与工程—食品科学]
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