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作 者:Mary Annilyn L.Villar Mark Louis P.Vidallon Evelyn B.Rodriguez
机构地区:[1]Smart-Functional Biomaterial Laboratory,Institute of Chemistry,College of Arts and Science,University of the Philippines Los Banos,Laguna,Philippines [2]University of the Philippines Visayas Tacloban College,Magsaysay Boulevard Corner Army Road,Tacloban City,Leyte,Philippines [3]School of Chemistry,Monash University,Clayton,Victoria,Australia
出 处:《Food Bioscience》2022年第6期659-667,共9页食品生物科学(英文)
摘 要:The current work presents the development of a nanostructured lipid carrier(NLC)as a colloidal encapsulation and controlled release system for bioactiveγ-oryzanol(GO)from rice bran oil.GO-loaded NLC(GO-NLC)were prepared using rice bran oil GO via a hot homogenisation method with sunflower oil(liquid lipid)and stearic acid(solid lipid)as the encapsulating lipid matrix,and rice bran phospholipids and Tween 80 as stabilisers.Fabricated GO-NLC had a 95%encapsulation efficiency with a spherical‘yolk–shell’morphology and a 143 nm mean particle diameter.A 60-day storage stability study showed that GO-NLC had high GO retention(>90%)at ambient temperature in light and dark conditions.In vitro release studies demonstrated that GO can be released from GO-NLC via different modes:slow controlled release into simulated intestinal fluid,following the Korsmeyer-Peppas model,and rapidly into a surfactant solution(Tween 80),following first-order release kinetics.Lastly,in vitro studies showed encapsulation of GO in NLCs afforded an 18-fold increase in free radical-scavenging activity,a two-fold increase in hyaluronidase-inhibitory,and a 200-fold improvement in anti-inflammatory activity.These suggest that GO-NLC is a suitable GO delivery system,which can either perform as an oral extended-release formulation or a rapid-release,surfactant triggered system,with improved health-promoting bioactivities.
关 键 词:ANTI-INFLAMMATORY Antioxidant Drug delivery Gamma-oryzanol Hyaluronidase inhibition Lipid-based encapsulation Nanostructured lipid carriers
分 类 号:TS201.2[轻工技术与工程—食品科学]
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