Encapsulation of the flavonoid quercetin with chitosan-coated nano-liposomes

被引：142

作者：

Hao, Jianpeng ^{[1
]}

Guo, Bing ^{[2
]}

Yu, Shaoxuan ^{[1
]}

Zhang, Wentao ^{[1
]}

Zhang, Daohong ^{[1
]}

Wang, Jianlong ^{[1
]}

Wang, Yanru ^{[1
]}

机构：

[1] Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R China

[2] Northwest A&F Univ, Coll Life Sci, Yangling 712100, Shaanxi, Peoples R China

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2017年 / 85卷

基金：

中国国家自然科学基金;

关键词：

Quercetin; Chitosan; Nanocapsule; Stability; Antioxidant activity; Cell viability; OXIDATIVE STRESS; NANOCAPSULES; NANOPARTICLES; PREVENTION; DELIVERY; SUGAR;

D O I：

10.1016/j.lwt.2017.06.048

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A facile electrostatic deposition method was proposed to encapsulate quercetin within chitosan/lecithin polymeric nanocapsules, with the aim to protect quercetin against degradation and enhance its biocompatibility. Quercetin loaded polymeric nanocapsules (Q-NPs) were characterized in terms of size, morphology, encapsulation efficiency, storage stability, anti-oxidant and anti-proliferative activities. The obtained homogeneous and spherical Q-NPs have small particle size and high encapsulation efficiency (71.14%). The storage stability and antioxidant activity was improved compared with native quercetin. MIT assay and trypan blue exclusion assay showed the inhibitory effect of Q-NPs on HepG2 cells were comparable with that of free quercetin. This novel nanocapsule may provide a new system for the protection and delivery of a range of hydrophobic chemicals in vivo and food products. (C) 2017 Elsevier Ltd. All rights reserved.

引用

页码：37 / 44

页数：8

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