在口腔膜中通过硫酸多糖化合物复合形成的结构性稳态和受控释放的安东素
Yiwen Bao1, Xi Yang2, Jiaxin Li1
1College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
International journal of biological macromolecules
|November 29, 2023
概括
这项研究使用硫酸多糖化合物在口腔膜中增强了蓝安东 (BA) 的稳定性. 氏丁硫酸盐表现出最好的稳定性,改善了氏素的吸收和抗氧化能力.
科学领域:
- 食品科学与技术 食品科学与技术
- 材料科学 材料科学 材料科学
- 生物化学 生物化学
背景情况:
- 口膜提供了一种新的输送系统,以有效地吸收营养.
- 安索亚宁的稳定性和稳定性对于最大限度地提高其生物可用性和有效性至关重要.
- 开发稳定的安东素配方对于功能性食品和营养药物应用至关重要.
研究的目的:
- 为了研究蓝安东 (BA) 与硫酸多糖化合物的复合,用于口腔膜配方.
- 评估氏丁硫酸盐 (CS),氏丁 (FU) 和λ-氏丁 (λ-CG) 对BA稳定性,膜性质和抗氧化能力的影响.
- 为先进的基于薄膜的传递系统中提供有关安托西亚宁应用的见解.
主要方法:
- 用BA和三种硫酸多糖 (CS,FU,λ-CG) 复合的基基甲基纤维素 (HPMC) 基质制备口腔膜.
- 在光加速存储下评估BA稳定性.
- 评估口腔膜的机械性能 (断裂时的延长,分解时间) 和表面形态.
- 在模拟的口腔系统中测量BA释放.
- 准备的口腔膜的抗氧化能力的评估.
主要成果:
- 硫酸多糖化合物显著改善了BA含量和颜色稳定性,CS-BA/HPMC显示8天后BA保留率增加了5.5倍.
- CS和λ-CG增强了口腔膜的机械性能,增加了破裂时的延长和分解时间.
- 在模拟的口腔条件下,FU添加导致更密,更光滑的薄膜,在模拟口腔条件下释放BA的最高值 (75.72%).
- 与对照组相比,所有硫酸多糖改性口腔膜都表现出优越的抗氧化能力.
结论:
- 与硫酸多糖化合物的复合有效地增强了口服膜配方中的安托素稳定性和稳定性.
- 硫酸多糖的选择会影响口腔膜的特性,包括机械强度,分解和药物释放动力学.
- 这些发现支持充满安东的口腔膜作为功能载体的潜力,其稳定性和抗氧化功效得到改善.
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