Fucoxanthin-loaded nanoparticles composed of gliadin and chondroitin sulfate: Synthesis, characterization and stability

被引：46

作者：

Wang, Luhui ^{[1
]}

Wei, Zihao ^{[1
]}

Xue, Changhu ^{[1
,2
]}

Tang, Qingjuan ^{[1
]}

Zhang, Tiantian ^{[1
]}

Chang, Yaoguang ^{[1
]}

Wang, Yuming ^{[1
,2
]}

机构：

[1] Ocean Univ China, Coll Food Sci & Engn, 5 Yushan Rd, Qingdao 266003, Shandong, Peoples R China

[2] Qingdao Natl Lab Marine Sci & Technol, Qingdao 266235, Peoples R China

来源：

FOOD CHEMISTRY | 2022年 / 379卷

基金：

国家重点研发计划;

关键词：

Gliadin nanoparticles; Chondroitin sulfate; Fucoxanthin; Delivery system; Physical stability; pH-dependent; ORAL DELIVERY; PROTEIN; COMPLEXATION; CONFORMATION; CHITOSAN; IMPACT;

D O I：

10.1016/j.foodchem.2022.132163

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

In this study, the fucoxanthin (FUC)-loaded gliadin nanoparticles (Gli NPs) stabilized by chondroitin sulfate (ChS) were fabricated. Results showed that the particle size and turbidity of Gli-ChS NPs were highly pHdependent. Hydrogen bond, electrostatic interaction and hydrophobic interaction were involved in the formation of Gli-ChS NPs. The surface hydrophobicity of Gli NPs decreased remarkably after coating with ChS. FUCGli-ChS NPs increased the stability of FUC against heating and ultraviolet (UV) irradiation. Adding ChS to FUCGli NPs enhanced their stabilities to ionic strength and thermal treatment, especially in an acidic environment. Furthermore, FUC-loaded Gli-ChS NPs inhibited the FUC release in simulated gastric fluid (SGF), while enhanced the release of FUC in simulated intestinal fluid (SIF) and simulated colonic fluid (SCF). In summary, this work has important practical significance for the development of Gli NPs as nano-delivery systems for FUC or other hydrophobic compounds.

引用

页数：10

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