花生α-葡萄糖苷酶抑制肽微胶囊的制备及性质研究  

Preparation and Properties of Peanut α-glucosidase Inhibitory Peptide Microcapsules

在线阅读下载全文

作  者:宋昱 谢亚贤 于丽娜[1] 高远 毕洁[1] 江晨[1] 王鲁慧 王希平 王明清[1] SONG Yu;XIE Ya-xian;YU Li-na;GAO Yuan;BIJie;JIANG Chen;WANG Lu-hui;WANG Xi-ping;WANG Ming-qing(Shandong Peanut Research Institute,Qingdao 266100,China)

机构地区:[1]山东省花生研究所,山东青岛266100

出  处:《花生学报》2025年第1期96-104,共9页Journal of Peanut Science

基  金:农业农村部农产品加工与贮藏重点实验室开放课题(S2023KFKT-02);山东省重点研发计划(2023TZXD074);2024年度牟平区科技创新发展专项计划;山东省农业科学院农业科技创新工程(CXGC2024D19);科技特派员科技服务乡村振兴典型案例(新技术新品种、新模式)推广应用项目(2022DXAL0102)。

摘  要:为了提高花生α-葡萄糖苷酶抑制肽的稳定性及其在胃肠道中的缓释性,本文对其进行了微胶囊化研究。以花生α-葡萄糖苷酶抑制肽为芯材,海藻酸钠-壳聚糖为复合壁材,通过单因素试验和响应面试验优化制备微胶囊的工艺条件,并考察其稳定性和模拟胃肠道消化特性。结果显示,花生α-葡萄糖苷酶抑制肽微胶囊的最优工艺为芯壁比1:2.72、氯化钙质量分数2.0%、固化时间32 min,此条件下制备的微胶囊包埋率可达86.97%。微胶囊稳定性研究显示,微胶囊中肽的损失率随pH、温度、钙离子浓度的升高而增大。由pH 6.8溶液处理8 h的肽损失率达12.86%,经60℃处理8 h的肽损失率为15.72%,在1 mol/L的钙溶液中处理8 h其损失率达23.42%。体外模拟胃肠道消化试验表明,微胶囊在模拟胃液中2 h累计释放率仅为21.91%,而到达模拟肠液后,6 h累计释放率达68.87%。由上述结果可知,海藻酸钠-壳聚糖包埋的α-葡萄糖苷酶抑制肽微胶囊表现出良好的稳定性,具有延缓释放能力。本研究结果可为花生α-葡萄糖苷酶抑制肽产品的开发提供技术支撑。To enhance the stability and controlled release of peanut α-glucosidase inhibitory peptide within the gastrointestinal tract, a study was conducted on its microencapsulation. The peptide served as the core material, while sodium alginate and chitosan were employed as composite wall materials. The preparation conditions for the microcapsules were optimized through single-factor experiments and response surface methodology. Subsequently, the stability and simulated gastrointestinal digestion characteristics of the microcapsules were evaluated. The findings indicated that the optimal formulation for peanut α-glucoside inhibitory peptide microcapsules was achieved with a core-to-wall ratio of 1:2.72, a calcium chloride mass fraction of 2.0%, and a curing duration of 32 minutes. Under these specified conditions, the microcapsules exhibited an average encapsulation efficiency of 86.97%.A stability analysis of the microcapsules revealed that the rate of peptide loss within the microcapsules escalated with the increase of pH, temperature, and calcium ion concentration. Following an 8-hour treatment period, the rate of peptide loss was observed to be 12.86% in the solution with the pH of 6.8, 15.72% at the temperature of 60℃, and 23.42% in the solution with the calcium ion concentration of 1 mol/L. Subsequent in vitro experiments simulating gastrointestinal digestion demonstrated that the cumulative release rate of microcapsules in the simulated gastric fluid was only 21.91%. However, after reaching the simulated intestinal fluid, the cumulative release rate escalated to 68.87% within a span of 6 hours, thereby indicating acid resistance and a commendable ability for delayed release. These findings offered valuable technical insights for the advancement of peanut α-glucosidase inhibitory peptide products.

关 键 词:花生α-葡萄糖苷酶抑制肽 微胶囊 制备 稳定性 模拟消化特性 

分 类 号:R944.5[医药卫生—药剂学] S565.209.9[医药卫生—药学]

 

参考文献:

正在载入数据...

 

二级参考文献:

正在载入数据...

 

耦合文献:

正在载入数据...

 

引证文献:

正在载入数据...

 

二级引证文献:

正在载入数据...

 

同被引文献:

正在载入数据...

 

相关期刊文献:

正在载入数据...

相关的主题
相关的作者对象
相关的机构对象