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首页> 外文期刊>RSC Advances >Food-grade nanoparticles for encapsulation, protection and delivery of curcumin: comparison of lipid, protein, and phospholipid nanoparticles under simulated gastrointestinal conditions
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Food-grade nanoparticles for encapsulation, protection and delivery of curcumin: comparison of lipid, protein, and phospholipid nanoparticles under simulated gastrointestinal conditions

机译：食品级纳米颗粒，用于姜黄素的封装，保护和递送：在模拟胃肠道条件下比较脂质，蛋白质和磷脂纳米颗粒

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The potential of three nanoparticle-based delivery systems to improve curcumin bioavailability was investigated: lipid nPs (nanoemulsions); protein nPs (zein nanosuspensions); and, phospholipid nPs (nanoliposomes). All three nanoparticle types were fabricated from food-grade constituents, had small mean diameters (d < 200 nm), and had monomodal particle size distributions. The loading capacity of curcumin depended strongly on nanoparticle composition: protein nPs (11.7%); phospholipid nPs (3.1%); lipid nPs (0.40%). The curcumin-loaded nanoparticles were passed through a simulated gastrointestinal tract (GIT) consisting of mouth, stomach, and small intestine phases, and curcumin bioaccessibility and degradation were measured. Nanoparticle composition influenced their ability to protect curcumin from chemical degradation (lipid nPs approximate to protein nPs > phospholipid nPs) and to increase their solubilization within intestinal fluids (lipid nPs > phospholipid nPs > protein nPs). This latter effect was attributed to the enhanced solubilization capacity of the mixed micelle phase formed after digestion of the lipid nanoparticles. Overall, the lipid nanoparticles (nanoemulsions) appeared to be the most effective at increasing the amount of curcumin available for absorption (at an equal initial curcumin level). This study shows that different types of nanoparticles have different advantages and disadvantages for encapsulating, protecting, and releasing curcumin. This research will facilitate the rational selection of food-grade colloidal delivery systems designed to enhance the oral bioavailability of hydrophobic nutraceuticals.
机译：研究了三种基于纳米颗粒的递送系统改善姜黄素生物利用度的潜力：脂质nPs（纳米乳剂）;脂质nPs（纳米乳剂）;脂质体。蛋白质nPs（玉米醇溶蛋白纳米悬浮液）;磷脂nPs（纳米脂质体）。所有三种纳米颗粒类型均由食品级成分制成，平均直径较小（d <200 nm），并且具有单峰粒径分布。姜黄素的负载能力在很大程度上取决于纳米颗粒的组成：蛋白质nPs（11.7％）;磷脂nPs（3.1％）;脂质nPs（0.40％）。载有姜黄素的纳米颗粒通过由口，胃和小肠相组成的模拟胃肠道（GIT），并测量了姜黄素的生物可及性和降解性。纳米颗粒的组成影响了其保护姜黄素免于化学降解的能力（脂质nP近似于蛋白质nPs>磷脂nPs）并增加其在肠液中的溶解度（脂质nPs>磷脂nPs>蛋白质nPs）。后一种作用归因于脂质纳米颗粒消化后形成的混合胶束相的增溶能力。总体而言，脂质纳米颗粒（纳米乳剂）似乎在增加可吸收的姜黄素数量（在相同的初始姜黄素水平）上最有效。这项研究表明，不同类型的纳米粒子在封装，保护和释放姜黄素方面具有不同的优缺点。这项研究将有助于合理选择食品级胶体递送系统，以提高疏水性保健食品的口服生物利用度。

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