通过开发 kazeinate-konjac glucomannan纳米颗粒,提高了木抗的稳定性和生物可用性
Huimin Zhang1, Chengli Jia1, Yuhang Xiao1
1College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100091, China.
Food chemistry
|December 15, 2023
概括
研究人员使用甲酸盐 (SC) 和康杰克葡萄甘 (KGM) 开发了新的木安东 (MA) 纳米颗粒. 这些MA-SC-KGM纳米颗粒显著增强了安东素的稳定性,抗氧化活性,并提供缓释特性.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
- 生物化学 生物化学
背景情况:
- 安西氨酸 (ACN) 是具有健康益处的天然颜料,但其稳定性不佳.
- 开发有效的输送系统对于食品和制药行业的安托西亚宁应用至关重要.
研究的目的:
- 使用蛋白质多糖化合物复合物,制造稳定的木安东 (MA) 纳米颗粒.
- 评估开发的MA-SC-KGM纳米颗粒的稳定性和抗氧化特性.
主要方法:
- 自组装方法结合了木抗生素提取物 (MA), kazeinate (SC) 和 konjac glucomannan (KGM).
- 使用原子力显微镜 (AFM) 和多光谱技术进行表征.
- 评估储存稳定性,色彩稳定性,热降解,pH稳定性,胃肠消化和抗氧化能力 (DPPH·,ABTS+).
主要成果:
- 在SC中成功封装MA,形成MA-SC-KGM纳米粒子.
- 在纳米粒子中证明了键和疏水性相互作用.
- 与MA-SC-KGM二元系统相比,MA-SC-KGM三元系统显示出更高的稳定性 (存储,颜色,pH,热,消化).
- 增强抗氧化活性和稳定性,即使在加热后.
结论:
- 一种新的MA-SC-KGM蛋白质-多糖化合物有效地稳定了安东.
- 开发的纳米粒子提供了更好的稳定性,缓释特性,并保留了抗氧化能力.
- 这项技术扩大了在各种行业中安托胺的潜在应用.
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