开发互透网络水凝:提高绿茶多的释放和生物可访问性
Zihua Wang1, Yang Ni1, Jinwei Li1
1School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China.
International journal of biological macromolecules
|May 21, 2024
概括
一种新型的甲基酸盐-糖水凝可以在消化过程中保护绿茶多 (GTP). 这种相互透网络 (IPN) 水凝增强了GTP传递和生物可访问性,为利用这些生物活性化合物提供了一个有前途的解决方案.
科学领域:
- 生物材料科学 生物材料科学
- 食品科学与技术 食品科学与技术
- 药物输送系统 药物输送系统
背景情况:
- 绿茶多 (GTP) 具有显著的生理益处,但由于胃状况而降解.
- 需要有效的传递系统来保护GTP并提高其生物利用性.
研究的目的:
- 合成和描述一种用于保护和输送GTP的藻酸盐 (SA) - 凝 (GG) 互穿网络 (IPN) 水凝.
- 调查SA/GG比对IPN水凝特性和GTP传递性能的影响.
主要方法:
- 用不同的比例合成SA-GG IPN水凝.
- 描述水凝网络结构,吸水量,容量,机械性能和稳定性.
- 评估GTP封装效率,负载能力和体外消化稳定性.
- 使用模拟消化模型评估GTP生物可访问性.
主要成果:
- 由SA主导的IPN水凝 (80%SA/20%GG) 呈现出优越的吸水量 (55g/g),容量 (950 mg/g) 和冷稳定性.
- 这种最佳的水凝显示出高的GTP封装效率 (917.3 mg/g) 和负载能力 (1080 mg/g).
- 在模拟的胃液中,IPN水凝显著降低了GTP损失,由于其对pH的反应性,在肠道中达到71.6%的生物可访问性.
结论:
- 开发的SA-GG IPN水凝有效地保护GTP免受胃环境中的降解.
- 这种水凝系统显示出作为提高绿茶多的生物可访问性的一种输送工具的绝佳潜力.
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