合成,优化和评价一个新的持续释放的食品配方,用于 Polygonatum sibiricum 多糖
Wenjie Qu1, Zhuoyuan Zhang1, Yiran Guo1
1Key Laboratory of Public Nutrition and Health, National Health Commission of the People's Republic of China, National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100050, China.
Foods (Basel, Switzerland)
|January 10, 2026
概括
这项研究开发了一种新型的Polygonatum sibiricum多糖 (PsP) - 酸 (HAP) 持续释放系统. 这种创新的食品配方保护PsP免受降解,使其能够充分利用.
科学领域:
- 食品科学 食品科学 食品科学
- 生物材料科学 生物材料科学
- 传统中国医药 传统中国医药
背景情况:
- 聚糖 Polygonatum sibiricum (PsP) 具有显著的生物活性特性,在中国传统食品和医学中广泛使用.
- 消化胃汁对PsP的降解限制了其充分利用和生物可用性.
- 需要一种新的方法来保护PsP在消化过程中并提高其有效性.
研究的目的:
- 为了合成和优化一种新的食品配方用于Polygonatum sibiricum多糖 (PsP) 使用酸 (HAP) 持续释放系统.
- 评估开发的PsP-HAP系统的物理化学特性,封装效率和体外释放特征.
- 评估PsP-HAP配方的抗氧化作用和安全性.
主要方法:
- 使用响应表面方法 (RSM) 优化PsP-HAP合成参数 (机温度,反应pH,蚀刻pH,加载时间).
- 在Psp-HAP系统中对封装速率和PsP含量的体外评估.
- 评估pH响应释放,持续抗氧化活性 (DPPH测定,总抗氧化能力测定) 和细胞毒性 (CCK-8测定).
主要成果:
- 确定了PsP-HAP的最佳合成条件:机温度 (85.62°C),反应pH (11.12),蚀刻pH (8.40) 和加载时间 (5.10小时).
- 该PsP-HAP系统实现了平均封装率为40.16%的PsP含量为8.98%.
- 该配方表明pH响应释放,显著的持续抗氧化作用,在CCK-8测定中没有观察到毒性.
结论:
- 成功开发了一种新的PsP-HAP持续释放食品配方,在模拟的胃条件下有效减少PsP降解.
- 该配方表现出有希望的pH反应性质和持续的抗氧化活性,表明增强生物可用性的潜力.
- 这种创新方法通过安全有效的食品配送系统,使PsP的生物活性功能得到充分利用.
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