食品与发酵工业 >

2021 , Vol. 47 >Issue 5: 63 - 70

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025421

研究报告

铁皮石斛酶解多糖对姜黄素乳液功能性质的影响

  • 吴唯娜 ,
  • 冯洁茹 ,
  • 方静宇 ,
  • 邵平 ,
  • 孙培龙 ,
  • 徐靖 ,
  • 李振皓
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  • 1(浙江工业大学 食品科学与工程学院, 浙江 杭州, 310000)
    2(寿仙谷药业股份有限公司, 浙江 金华, 321200)
硕士研究生(邵平教授和孙培龙教授为共同通讯作者, E-mail:pingshao325@zjut.edu.cn;Sunpl1964@163.com)

收稿日期: 2020-08-17

  修回日期: 2020-09-18

  网络出版日期: 2021-03-31

基金资助

浙江省科技厅重点研发项目(2019C02070;2018C02012)

收起

Effect of zymolytic Dendrobium officinale polysaccharides on the functional properties of curcumin emulsion

  • WU Weina ,
  • FENG Jieru ,
  • FANG Jingyu ,
  • SHAO Ping ,
  • SUN Peilong ,
  • XU Jing ,
  • LI Zhenhao
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  • 1(College of Food Science and Engineering, Zhejiang University of Technology, Hangzhou 310000, China)
    2(Shouxiangu Pharmaceutical Co.Ltd., Jinhua 321200, China)

Received date: 2020-08-17

  Revised date: 2020-09-18

  Online published: 2021-03-31

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摘要

通过酶解法获得低分子质量铁皮石斛多糖, 并通过添加该多糖, 用于改善乳清蛋白稳定的姜黄素乳液的功能性质。以铁皮石斛酶解多糖/乳清蛋白作为乳化系统制备荷载姜黄素的乳液, 评估乳液的物理稳定性和乳液对姜黄素的保护作用;探讨荷载姜黄素的乳液抑制癌细胞的效果及乳液中的姜黄素在模拟胃肠道环境中的释放情况。结果表明, 酶解降低了多糖的黏性, 增强了多糖的弹性;酶解后的多糖界面压力在1 800 s后可增加至11.43 mN/m, 能够显著改善其乳化活性;铁皮石斛酶解多糖比酶解前稳定乳液的能力更强;含有铁皮石斛酶解多糖的乳液在紫外照射4 h后, 姜黄素含量仅下降了18.4%, 氧化实验17 h后, 姜黄素保留率为76.9%;乳液处理72 h后, Caco-2细胞活力为27.4％, 显著低于只采用乳清蛋白稳定的姜黄素乳液处理的细胞组;体外模拟消化实验表明, 乳液包封使得姜黄素仅在胃部少量释放, 而在进入肠道后释放率达到63%, 表明铁皮石斛酶解多糖的加入不会影响姜黄素在肠道中的吸收利用, 而且可以保护姜黄素免受胃部的消化影响。因此, 铁皮石斛酶解多糖可提高乳清蛋白稳定的荷载姜黄素的乳液的稳定性及抗癌活性, 该乳液体系具有输送疏水性药物的应用价值。

关键词： 铁皮石斛多糖; 酶解; 姜黄素; 乳液; 稳定性; 抑制癌细胞增殖

本文引用格式

吴唯娜 , 冯洁茹 , 方静宇 , 邵平 , 孙培龙 , 徐靖 , 李振皓 . 铁皮石斛酶解多糖对姜黄素乳液功能性质的影响[J]. 食品与发酵工业, 2021 , 47(5) : 63 -70 . DOI: 10.13995/j.cnki.11-1802/ts.025421

Abstract

In order to improve the functional properties of curcumin emulsion stabilized by whey protein (WP), low molecular weight Dendrobium officinale polysaccharide (LDOP) obtained by enzymatic hydrolysis was added. Properties of the emulsion, and its protective effect on curcumin were evaluated; inhibitory effect of LDOP/WP-stabilized curcumin emulsion on cancer cells and the release of curcumin in the emulsion in simulated gastrointestinal tract were studied. The results showed that enzymatic hydrolysis reduced the viscosity and enhanced the elasticity of the polysaccharides; the interfacial pressure of zymolytic D. officinale polysaccharides (DOP) increased to 11.43 mN/m after 1 800 s. Enzymatic hydrolysis can significantly improve DOP emulsifying activity. The stability of emulsion added with LDOP was higher than that of the DOP. When the emulsion containing LDOP was irradiated by ultraviolet for 4h, the curcumin content decreased 18.4%, and the curcumin retention rate was 76.9% after 17 hours of oxidation experiment. The viability of Caco-2 cells was only 27.4% after 72 hours of treatment with this emulsion, which was significantly lower than that of the curcumin emulsion-treated group stabilized with WP. In vitro simulated digestion experiments showed that encapsulation of the emulsion only released a small amount of curcumin in the stomach, while the release rate reached 63% after entering the intestinal tract, which indicated that LDOP did not affect the absorption and utilization of curcumin in the intestinal tract, and could protect curcumin from digestive effects in the stomach. Therefore, the addition of LDOP can improve the stability and anti-cancer activity of curcumin emulsion stabilized by WP, and the emulsion system has the application potency of delivering hydrophobic drugs.

Key words： Dendrobium officinale polysaccharides; enzymatic hydrolysis; curcumin; emulsion; stability; inhibit cancer cell proliferation

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