研究报告

萝卜硫素-玉米醇溶蛋白纳米水分散体制备及性质

  • 田倚凡 ,
  • 陈芳 ,
  • 谭小路 ,
  • 赵国华 ,
  • 叶发银
展开
  • 1(西南大学 食品科学学院,重庆,400715)
    2(食品科学与工程国家级实验教学示范中心(西南大学),重庆,400715)
    3(重庆工商大学 环境与资源学院,重庆,400067)
本科生(叶发银副教授为通讯作者,E-mail:fye@swu.edu.cn)。

收稿日期: 2018-02-12

  网络出版日期: 2019-02-01

基金资助

国家自然科学基金青年科学基金项目 (31601401);重庆市基础科学与前沿技术研究专项一般项目(cstc2017 jcyjAX0430);重庆市教委科学技术研究项目(KJ1706170)

Preparation and physicochemical properties of sulforaphane- encapsulated zein aqueous nano-dispersions

  • TIAN Yifan ,
  • CHEN Fang ,
  • TAN Xiaolu ,
  • ZHAO Guohua ,
  • YE Fayin
Expand
  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(National Demonstration Center for Experimental Food Science and Technology Education (Southwest University), Chongqing 400715, China)
    3(College of Environment and Resources, Chongqing Technology and Business University, Chongqing 400067, China)

Received date: 2018-02-12

  Online published: 2019-02-01

摘要

以低浓度的阿拉伯胶为稳定剂,采用反溶剂法制备萝卜硫素-玉米醇溶蛋白纳米水分散体,并对其理化性质及萝卜硫素的释放特性进行研究。结果表明:未包埋萝卜硫素的玉米醇溶蛋白-阿拉伯胶纳米颗粒平均粒径184.1 nm,多分散指数0.135,ζ-电位-33.5 mV,包埋萝卜硫素的颗粒平均粒径159.8~180.2 nm,多分散指数0.152~0.198,ζ-电位-32.1~-37.5 mV,颗粒近球形;当萝卜硫素与玉米醇溶蛋白的质量比为1∶25时,包封率为92.3%,载量43.4 mg/g;随着二者质量比增加,包封率显著下降,载量增幅不大,约60.6~78.7 mg/g。随着pH升高,pH 2~4时颗粒平均粒径显著减小,pH 4~8时其变化不显著;随着环境温度升高,25~55 ℃时,颗粒平均粒径变化不显著,55~85 ℃,平均粒径从200 nm左右增加到350 nm左右。萝卜硫素释放结果表明,60 min内累计释放率接近50%,240 min内几乎完全释放。

本文引用格式

田倚凡 , 陈芳 , 谭小路 , 赵国华 , 叶发银 . 萝卜硫素-玉米醇溶蛋白纳米水分散体制备及性质[J]. 食品与发酵工业, 2019 , 45(1) : 121 -127 . DOI: 10.13995/j.cnki.11-1802/ts.017077

Abstract

In this study, the sulforaphane-encapsulated zein aqueous nano-dispersions were prepared by anti-solvent method by using low concentrate gum arabic as a stabilizer. The physicochemical properties and releasing characteristics of sulforaphane were investigated. The results showed that the average size, polydispersity index (PDI), and zeta potential of zein/gum arabic nanoparticles without encapsulating sulforaphane were 184.1 nm, 0.135 and -33.5 mV, respectively. The size, PDI, and zeta potential of sulforaphane-encapsulated zein/gum arabic nanoparticles varied from 159.8 nm to 180.2 nm, 0.152 to 0.198, and -32.1 mV to -37.5 mV, respectively. The TEM results showed that the nanoparticles were nearly spherical. When the weight ratio of sulforaphane to zein was 1∶25, the encapsulation efficiency and loading capacity were 92.3% and 43.4 mg/g, respectively. As the weight ratio increased, the encapsulation efficiency decreased significantly while loading capacity slightly increased in the range of 60.6-78.7 mg/g. When the pH was increasing, the particle sizes of the nanoparticles at pH=2-4 decreased significantly, while changes at pH 4-8 were insignificant. The particle size changed insignificantly at 25-55 ℃, while it increased from 200 nm to about 350 nm with an increase in ambient temperature (55-85 ℃). The results of released sulforaphane showed that the cumulative releasing rate within 60 min was nearly 50% and almost completely released within 240 min. This study provides an experimental reference for encapsulating of sulforaphane.

参考文献

[1] GLADE M J, Michael M M. A glance at… broccoli, glucoraphanin, and sulforaphane[J].Nutrition, 2015, 31(9):1 175-1 178.
[2] PRASAD A K, MISHRA P C. Mechanism of action of sulforaphane as a superoxide radical anion and hydrogen peroxide scavenger by double hydrogen transfer: a model for iron superoxide dismutase[J]. The Journal of Physical Chemistry, 2015, 119(25): 7 825-7 836.
[3] 吴华彰,费鸿君,赵云利,等. 萝卜硫素对大肠杆菌抑菌机制的研究[J]. 四川大学学报(医学版), 2012, 3(39): 385-390.
[4] ZHAO F, ZHANG J, CHANG N. Epigenetic modification of Nrf2 by sulforaphane increases the antioxidative and anti-inflammatory capacity in a cellular model of Alzheimer's disease[J]. European Journal of Pharmacology, 2018, 824:1-10.
[5] FIMOGNARI C, HRELIA P. Sulforaphane as a promising molecule for fighting cancer[J]. Mutation Research-Reviews in Mutation Research, 2007, 635(2-3): 90-104.
[6] JIN Y, WANG M, ROBERT T R, et al. Thermal degradation of sulforaphane in aqueous solution[J]. Journal of Agriculture and Food Chemistry, 1999, 47(8):3 121-3 123.
[7] 肖倩,梁浩,袁其朋. 温度、pH和光照对莱菔硫烷水溶液稳定性的影响[J]. 中国药学杂志, 2007, 42(3):193-196.
[8] WU H, LIANG H, YUAN Q. Preparation and stability investigation of the inclusion complex of sulforaphane with hydroxypropyl-β-cyclodextrin[J]. Carbohydrate Polymers, 2010, 82(3):613-617.
[9] WU Y, MAO J, MEI L, et al. Kinetic studies of the thermal degradation of sulforaphane and its hydroxypropyl-β-cyclodextrin inclusion complex[J]. Food Research International, 2013, 53(1):529-533.
[10] WANG H, LIANG H, YUAN Q, WANG Tian-xin. A novel pH-sensitive microsphere composed of CM-chitosan and alginate for sulforaphane delivery[J]. Materials Science Forum, 2011, 687:539-547.
[11] TIAN G, LI Y, YUAN Q, et al. The stability and degradation kinetics of sulforaphane in microcapsules based on several biopolymers via spray drying[J]. Carbohydrate Polymers, 2015, 122:5-10.
[12] 郭春静,李晓通,孙蕊,等. 姜黄素-萝卜硫素共包载脂质体制备工艺研究[J]. 食品工业, 2017, 38(11):141-144.
[13] DANAFAR H, SHARAFI A, MANJILI H K. Sulforaphane delivery using mPEG–PCL co-polymer nanoparticles to breast cancer cells[J]. Journal Pharmaceutical Development and Technology[J]. 2017, 22(5):642-651.
[14] 许辰琪,袁芳,高彦祥. 玉米醇溶蛋白作为传递载体研究进展[J]. 中国食品添加剂, 2015, 7:156-161.
[15] PATEL A R, VELIKOV K P. Zein as a source of functional colloidal nano- and micro-structures[J]. Current Opinion in Colloid & Interface Science, 2014, 19(5):450-458.
[16] ZHONG Q, JIN M. Zein nanoparticles produced by liquid-liquid dispersion[J]. Food Hydrocolloids, 2009, 23(8):2 380-2 387.
[17] LI K, YIN S, YIN Y, et al. Preparation of water-soluble antimicrobial zein nanoparticles by a modified antisolvent approach and their characterization[J]. Journal of Food Engineering, 2013, 119(2): 343-352.
[18] da ROSA C G, de OLIVEIRA BRISOLA MACIEL M V, de CARVALHO S M, et al. Characterization and evaluation of physicochemical and antimicrobial properties of zein nanoparticles loaded with phenolics monoterpenes[J]. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2015, 481:337-344.
[19] LI S, WANG X, LI W, et al. Preparation and characterization of a novel conformed biopolymer paclitaxel-nanoparticle using tea polysaccharides and zein[J]. Carbohydrate Polymers, 2016, 146: 52-57.
[20] HU K, MCCLEMENTS D J. Fabrication of biopolymer anoparticles by antisolvent precipitation and electrostatic deposition: Zein-alginate core/shell nanoparticles[J]. Food Hydrocolloids, 2015, 44:101-108.
[22] DONG F, DONG Xi, ZHOU L, et al. Doxorubicin-loaded biodegradable self-assembly zein nanoparticle and its anti-cancer effect: Preparation, in vitro evaluation, and cellular uptake[J]. Colloids and Surfaces B: Biointerfaces, 2016, 140:324-331.
[22] WU Y, ZOU L, MAO J, et al. Stability and encapsulation efficiency of sulforaphane microencapsulated by spray drying[J]. Carbohydrate Polymers, 2014, 102: 97-503.
[23] PENALVA R, ESPARZA I, GONZALEZ-NAVARRO C J, et al. Zein nanoparticles for oral folic acid delivery[J]. Journal of Drug Delivery Science and Technology, 2015, 30: 450-457.
[24] LUO Y, ZHANG B, WHENT M, et al. Preparation and characterization of zein/chitosan complex for encapsulation of α-tocopherol, and its in vitro controlled release study[J]. Colloids and Surfaces B: Biointerfaces, 2011, 85(2): 145-152.
[25] 傅玉颖,李可馨,王美,等. GA-zein复合纳米粒子运载姜黄色素体系的制备与特性[J]. 农业机械学报, 2017, 48(1): 267-274.
[26] PODARALLA S, PERUMAL O. Influence of formulations factors on the preparation of zein nanoparticles[J]. Aaps Pharmscitech, 2012, 13(3): 919-927.
[27] DROR Y, COHEN Y, YERUSHALMI-ROZEN R. Structure of gum arabic in aqueous solution[J]. Journal of Polymer Science Part B: Polymer Physics, 2006, 44(2):3 265-3 271.
[28] LIU S, ELMER C, LOW N H, et al. Effect of pH on the functional behaviour of pea protein isolate–gum Arabic complexes[J]. Food Research International, 2010, 43(2): 489-495.
[29] MOSCHAKIS T, MURRAY B S, BILIADERIS C G. Modifications in stability and structure of whey protein-coated o/w emulsions by interacting chitosan and gum arabic mixed dispersions[J]. Food Hydrocolloids, 2010, 24(1): 8-17.
[30] CHEN H, ZHONG Q. A novel method of preparing stable zein nanoparticle dispersions for encapsulation of peppermint oil[J]. Food Hydrocolloids, 2015, 43: 593-602.
[31] CHEN J, ZHENG J, MCCLEMENTS D J, et al. Tangeretin-loaded protein nanoparticles fabricated from zein/β-lactoglobulin: Preparation, characterization, and functional performance[J]. Food Chemistry, 2014, 158:466-472.
[32] KO J Y, CHOI Y J, JEONG G J, et al. Sulforaphane-PLGA microspheres for the intra-articular treatment of osteoarthritis[J]. Biomaterials, 2013, 34 (21):5 359-5 368.
[33] CHUACHAROEN T, SABLIOV C M. Stability and controlled release of lutein loaded in zein nanoparticles with and without lecithin and pluronic F127 surfactants[J]. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2016, 503:11-18.
[34] PARRIS N, COOKE P H, Hicks K B. Encapsulation of essential oils in zein nanospherical particles[J]. Journal of Agricultural and Food Chemistry, 2005, 53(12): 4 788-4 792.
[35] DONSì F, VOUDOURIS P, SANDRA J V, et al. Zein-based colloidal particles for encapsulation and delivery of epigallocatechin gallate[J]. Food Hydrocolloids, 2017, 63:508-517.
[36] ALI B H, ZIADA A, BLUNDEN G. Biological effects of gum arabic: A review of some recent research[J]. Food and Chemical Toxicology, 2009, 47(1):1-8.
[37] FRANKLIN S J, DICKINSON S E, KARLAGE K L, et al. Stability of sulforaphane for topical formulation[J]. Drug Development & Industrial Pharmacy, 2014, 40(4):494-502.
文章导航

/