负载槲皮素的大豆分离蛋白/岩藻多糖复合纳米颗粒的制备及表征

Fabrication and characterization of quercetin loaded with soy protein isolates/fucoidan composite nanoparticles

中文关键词:  大豆分离蛋白  岩藻多糖  槲皮素  pH驱动  复合纳米粒

英文关键词:soy protein isolates  fucoidan  quercetin  pH-driven method  composite nanoparticles

中文摘要:

      目的 构建负载槲皮素(quercetin, QT)的递送体系, 提高QT溶解性和稳定性。方法 本研究以大豆分离蛋白(soy protein isolates, SPI)、岩藻多糖(fucoidan, Fuc)为原料, 通过pH驱动法构建复合纳米粒对QT进行包封。通过粒径、电位、负载率、包埋率、冻干复溶性及微观形貌等对不同质量比的SPI-QT-Fuc复合纳米粒(SPI-QT-Fuc composite nanoparticles, SQF NPs)进行评价; 利用荧光光谱、傅里叶红外光谱等分析SQF NPs的理化特性; 考察SQF NPs在不同环境条件下(温度、光、盐浓度、pH及储藏时间)的稳定性变化情况, 模拟胃肠道消化评估SQF NPs的胃肠道稳定性及生物可利用能力。结果 当SPI/Fuc/QT添加质量为10:2:1时, 复合纳米粒粒径为(130.60±1.03) nm, 电位为(–33.14±2.35) mV, 包封率达80.05%。复合纳米粒粒径分布均匀、通过氢键、疏水、静电作用等有效结合; 相对于游离QT, 复合纳米粒明显改善了QT的溶解性、光热稳定性及胃肠道利用率。结论 基于SPI和Fuc构建的复合纳米粒能明显提高QT的溶解度、增强其稳定性, 有望为QT在食品领域的高效应用提供技术参考。

英文摘要:

      Objective To construct a delivery system loaded with quercetin (QT), enhance QT’s solubility and stability. Methods This study used soy protein isolates (SPI) and fucoidan (Fuc) as raw materials, and constructed composite nanoparticles using the pH-driven method to encapsulate QT. The different quality ratios of SPI-QT-Fuc composite nanoparticles (SQF NPs) were evaluated based on particle size, potential, loading rate, embedding rate, freeze-drying reconstitution properties and microscopic morphology. The physicochemical properties of SQF NPs were analyzed using fluorescence spectroscopy and Fourier transform infrared spectroscopy. The stability changes of SQF NPs under different environmental conditions (temperature, light, salt concentration, pH and storage time) were investigated to simulate gastrointestinal digestion and evaluate the gastrointestinal stability and bioavailability of SQF NPs. Results The particle size of composite nanoparticles was (130.60±1.03) nm, the potential was (–33.14±2.35) mV, and the encapsulation rate reached 80.05% when the SPI/Fuc/QT mass ratio was 10:2:1. The binding forces of composite nanoparticles with uniform size distribution were the interplay of hydrogen bonds, hydrophobic interactions, and electrostatic forces. Compared to free QT, composite nanoparticles significantly enhanced the solubility, photothermal stability and gastrointestinal utilization of QT. Conclusion The composite nanoparticles, built upon SPI and Fuc, significantly improves the solubility, stability of QT, and will provide a promising avenue for the efficient application of QT in the food industry.