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Improved Physicochemical Properties of Curcumin-Loaded Solid Lipid Nanoparticles Stabilized by Sodium Caseinate-Lactose Maillard Conjugate.
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2020-06-08 , DOI: 10.1021/acs.jafc.0c01171 Shuangshuang Huang 1 , Junbo He 1 , Lei Cao 1 , Hong Lin 1 , Weinong Zhang 1 , Qixin Zhong 2
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2020-06-08 , DOI: 10.1021/acs.jafc.0c01171 Shuangshuang Huang 1 , Junbo He 1 , Lei Cao 1 , Hong Lin 1 , Weinong Zhang 1 , Qixin Zhong 2
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To improve the water solubility, antioxidant activity, and chemical stability of curcumin, solid lipid nanoparticles (SLNs) were fabricated using equal masses of propylene glycol monopalmitate and glyceryl monostearate as the lipid matrix and sodium caseinate-lactose (NaCas-Lac) Maillard conjugate as the emulsifier. The entrapment efficiency was more than 90% when curcumin was 2.5% and 5.0% of lipid mass, and the SLNs were stable during 30-day storage. SLNs stabilized by NaCas-Lac showed better physicochemical properties than those prepared with NaCas, including higher sphericity and homogeneity; higher entrapment efficiency; better stability against pH, ionic strength, and simulated gastrointestinal digestions; and more controlled release. SLNs also greatly enhanced the antioxidant activity of encapsulated curcumin and the retention of curcumin during storage. Therefore, the present SLNs may find applications to deliver lipophilic compounds in functional foods and beverages.
中文翻译：
酪蛋白酸钠-乳糖美拉德偶联物稳定的姜黄素负载固体脂质纳米颗粒的理化性质的改善。
为了提高姜黄素的水溶性，抗氧化活性和化学稳定性，使用等质量的丙二醇单棕榈酸酯和甘油单硬脂酸酯作为脂质基质和酪蛋白酸钠-乳糖（NaCas-Lac）Maillard共轭物作为等质量物质，制备了固体脂质纳米颗粒（SLN）。乳化剂。当姜黄素为脂质质量的2.5％和5.0％时，包封率超过90％，并且SLN在储存30天期间保持稳定。用NaCas-Lac稳定的SLN比用NaCas制备的SLN表现出更好的理化性质，包括更高的球形度和同质性。更高的包封率；对pH，离子强度和模拟胃肠道消化的稳定性更好；和更多的控制释放。前哨淋巴结还大大增强了封装的姜黄素的抗氧化活性，并在储存过程中保留了姜黄素。因此，本发明的SLN可以找到在功能性食品和饮料中递送亲脂性化合物的应用。
更新日期：2020-07-01
中文翻译：
酪蛋白酸钠-乳糖美拉德偶联物稳定的姜黄素负载固体脂质纳米颗粒的理化性质的改善。
为了提高姜黄素的水溶性，抗氧化活性和化学稳定性，使用等质量的丙二醇单棕榈酸酯和甘油单硬脂酸酯作为脂质基质和酪蛋白酸钠-乳糖（NaCas-Lac）Maillard共轭物作为等质量物质，制备了固体脂质纳米颗粒（SLN）。乳化剂。当姜黄素为脂质质量的2.5％和5.0％时，包封率超过90％，并且SLN在储存30天期间保持稳定。用NaCas-Lac稳定的SLN比用NaCas制备的SLN表现出更好的理化性质，包括更高的球形度和同质性。更高的包封率；对pH，离子强度和模拟胃肠道消化的稳定性更好；和更多的控制释放。前哨淋巴结还大大增强了封装的姜黄素的抗氧化活性，并在储存过程中保留了姜黄素。因此，本发明的SLN可以找到在功能性食品和饮料中递送亲脂性化合物的应用。
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