食品与发酵工业 >

2024 , Vol. 50 >Issue 5: 131 - 141

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034421

研究报告

尿石素A脂质体的制备:稳定性及体外消化研究

  • 胡悦 ,
  • 张露 ,
  • 王思宇 ,
  • 魏林峰 ,
  • 卢菲艳 ,
  • 曾佩瑶 ,
  • 邹立强 ,
  • 温庆辉 ,
  • 涂宗财
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  • 1(江西师范大学,国家淡水鱼加工技术研发专业中心,生命科学学院,江西 南昌,330022)
    2(江西德上制药股份有限公司,江西 赣州,331200)
    3(南昌大学,食品科学与技术国家重点实验室,江西 南昌,330022)
第一作者：硕士研究生(涂宗财教授和张露教授为共同通信作者,E-mail:Tuzc_mail@aliyun.com;zhanglu00104@163.com)

收稿日期: 2022-11-24

  修回日期: 2023-01-10

  网络出版日期: 2024-04-09

基金资助

国家科技奖后备项目培育计划项目(20212AEI91001)

收起

Preparation of urolithin A liposomes:Stability and in vitro digestion studies

  • HU Yue ,
  • ZHANG Lu ,
  • WANG Siyu ,
  • WEI Linfeng ,
  • LU Feiyan ,
  • ZENG Peiyao ,
  • ZOU Liqiang ,
  • WEN Qinghui ,
  • TU Zongcai
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  • 1(National R&D Center for Freshwater Fish Processing, College of Life Science, Jiangxi Normal University, Nanchang 330022, China)
    2(Jiangxi Deshang Pharmaceutical Research Co.Ltd., Ganzhou 331200, China)
    3(State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330022, China)

Received date: 2022-11-24

  Revised date: 2023-01-10

  Online published: 2024-04-09

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摘要

尿石素A具有许多优良的生理活性,但其极低的水溶性和生物利用率限制了尿石素A的应用。为克服上述限制,该文采用pH驱动法结合高压均质技术制备尿石素A脂质体(urolithin A liposomes,UA-LPs),并考察其结构特性、稳定性及体外消化特性。结果表明,大豆卵磷脂为20 mg/mL所制得的UA-LPs的平均粒径为(97.46±0.83) nm,多分散系数为(0.27±0.01),Zeta电位为(-40.3±1.06) mV,包埋率为(98.11±0.26)%,负载率为(2.39±0.01)%。UA-LPs在原子力显微镜下为分布均匀的球状结构。热稳定性实验表明,不同大豆卵磷脂浓度的UA-LPs的包埋率均随热处理时间的延长有所下降,20 mg/mL的大豆卵磷脂制备的UA-LPs具有最好的热稳定性,其在80 ℃处理180 min后仍可保留45%的尿石素A,且粒径、多分散系数变化趋势较小。pH稳定性表明UA-LPs在酸性条件下包埋率较低,随着pH的升高,粒径、多分散系数变化不显著(P>0.05),20 mg/mL的大豆卵磷脂制备的UA-LPs的Zeta电位绝对值上升5.5,稳定性升高。体外模拟消化实验表明,UA-LPs能有效提高尿石素A的转化率以及生物可接受度,其中20 mg/mL大豆卵磷脂制备的UA-LPs的体外转化率相比游离的尿石素A增加了3.26倍,生物可接受度提高2.07倍。因此,利用pH驱动法可以成功制备出UA-LPs,且高大豆卵磷脂浓度的UA-LPs物理稳定性更好,以上研究结果为扩展尿石素A在食品工业及生物医药领域的应用提供依据。

关键词： 尿石素A; 脂质体; pH驱动法; 稳定性; 体外模拟消化

本文引用格式

胡悦 , 张露 , 王思宇 , 魏林峰 , 卢菲艳 , 曾佩瑶 , 邹立强 , 温庆辉 , 涂宗财 . 尿石素A脂质体的制备:稳定性及体外消化研究[J]. 食品与发酵工业, 2024 , 50(5) : 131 -141 . DOI: 10.13995/j.cnki.11-1802/ts.034421

Abstract

Urolithin A has many excellent physiological activities, but the extremely low water solubility and bioavailability limit its application.To overcome above limitations, the pH-driven method combined with high-pressure homogenization technology was used to prepare urolithin A liposomes (UA-LPs), and the structure, stability, and digestion characteristics of UA-LPs were investigated.Results showed that the average particle size of UA-LPs prepared by 20 mg/mL soybean lecithin was (97.46±0.83) nm, the polydispersity index, zeta potential, embedding rate and load rate was (0.27±0.01), (-40.3±1.06) mV, (98.11±0.26)%, and (2.39±0.01)%, respectively. UA-LPs had a spherical structure with uniform distribution under atomic force microscope.Thermal stability experiments showed that the embedding rate of UA-LPs with different wall material concentrations decreased with the extension of heating time, and UA-LPs prepared with 20 mg/mL soybean lecithin had the best thermal stability, and 45% of urolithin A were retained after 180 min treatment at 80 ℃, and the particle size and polydispersity coefficient changed little.The pH stability assays indicated a low embedding rate under acid condition, but the particle size and polydispersity coefficient did not change significantly with the increase of pH (P>0.05).The absolute value of zeta potential of UA-LPs prepared with 20 mg/mL soybean lecithin increased by 5.5, suggesting an increased stability.In vitro simulated digestion showed that UA-LPs could effectively improve the conversion rate and bio-acceptability of urolithin A, which increased by 3.26 and 2.07 times individually for that prepared with 20 mg/mL soybean lecithin compared with free urolithin A.Therefore, UA-LPs can be successfully prepared by pH driving method, and the physical stability of UA-LPs with high wall concentration is better.Above results can expand the application of urolithin A in the food and biomedicine industry.

Key words： urolithin A; liposomes; pH-driven method; stability; simulated digestion in vitro

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