该研究旨在用黄原胶(xanthan gum,XG)和β-乳球蛋白纤维(β-lactoglobulin fiber,Fblg)制备多糖-蛋白纤维复合水凝胶作为生物活性物质姜黄素(curcumin,Cur)的递送载体。电位、浊度和原子力显微镜证实了XG与Fblg分子之间发生了络合作用,静电相互作用是XG和Fblg络合的主要驱动力。通过用葡萄糖酸内酯(glucono delta-lactone,GDL)调控复合体系pH至4.0,成功得到稳定的XG-Fblg凝胶。扫描电子显微镜显示,XG-Fblg凝胶形成三维网孔结构并随Fblg的增加而变得更致密。流变和质构测试显示,XG-Fblg凝胶的机械强度随Fblg的含量增加而增强。采用体外胃肠道释放实验研究Cur的释放行为,XG-Fblg凝胶比XG凝胶和Fblg更适合作为Cur肠道递送的载体,在肠道的Cur释放量最多,Cur的释放主要通过凝胶降解控制。该研究结果可为多糖-蛋白纤维复合凝胶的制备以及合理设计水凝胶作为营养物质递送载体提供新的思路。
Hydrogels composed of natural macromolecules are an important class of nutrient delivery systems with advantages such as pH responsiveness and controlled release.The present study aimed to prepare a composite hydrogel from xanthan gum (XG) and β-lactoglobulin fibers (Fblg) as a delivery vehicle for the bioactive substance curcumin (Cur).Potential, turbidity and atomic force microscopy (AFM) confirmed the complexation between XG and Fblg molecules.Electrostatic interactions were the main driving force for the complexation of XG and Fblg.Stable XG-Fblg gels were successfully obtained by modulating the pH of the composite system to 4.0 with glucono delta-lactone (GDL).Scanning electron microscopy showed that the XG-Fblg gels formed a three-dimensional network structure and became denser with increasing Fblg.Rheological and textural tests showed that the mechanical strength of XG-Fblg gels increased with the content of Fblg.Cur release was investigated using an in vitro gastrointestinal digestion model.XG-Fblg gels were better carriers for intestinal delivery of Cur than XG gels and Fblg, with the highest release of Cur in the intestine.Cur release was mainly controlled by gel degradation.The results of this study could provide new insight into the preparation of polysaccharide-protein fiber hydrogels and the rational design of hydrogels as nutraceutical delivery vehicles.
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