VC脂质体水凝胶的制备及其消化特性研究

Preparation and Digestibility of VC-loaded Liposomal Hydrogels

将脂质体和水凝胶结合,以卡拉胶和乳清分离蛋白通过酶和离子交联形成凝胶,将维生素C(VC)脂质体包埋于其中形成VC脂质体水凝胶。通过表征脂质体水凝胶在不同储存时间的磷(Pi)释放量和脂质氧化程度,以及模拟消化过程中的平均粒径及粒度分布,脂质体和乳清分离蛋白的降解,VC的释放量,研究脂质体水凝胶的储存稳定性和体外消化稳定性。结果表明,VC脂质体水凝胶在30 d储存过程中,外观较为稳定,脂质体释放程度较低,且脂质氧化程度较低;在体外口腔和胃消化中,脂质体水凝胶都保持较为稳定,水凝胶结构不易被破坏,且脂质体的包封效果好。进入模拟小肠环境后,脂质体开始大量从水凝胶游离出来,结构被破坏,释放包裹的VC。本试验制备了能较长时间储存,并在小肠内定点释放的脂质体水凝胶运载体系,可用于食品领域包埋多种营养素。

In this study,carrageenan and whey protein isolate were crosslinked by enzyme and ions,and Vitamin C(VC)-loaded liposomes were incorporated into the gels and formed liposomal hydrogels.The storage and in vitro digestion stability of liposomal hydrogels was investigated in terms of phosphorus(Pi)release,oxidation degree at different storage times,average particle diameter,size distribution,degradation of liposomes and whey protein isolate,and VC release from liposomes during in vitro digestion,respectively.Results showed that the VC liposomal hydrogel was stable in appearance,and had a low Pi release and peroxidation degree during 30 days storage.Besides,liposomal hydrogel was relatively stable during both in vitro oral and stomach digestion.The hydrogel structure was not easily to be destroyed,and liposome could protect effectively the encapsulated cargos from release.However,after simulated digestion in small intestine,the liposomes began to liberate from the hydrogel in large amounts and VC released dramatically from liposomes.A liposomal hydrogel delivery system with promised storage stability and targeted release in the intestine was prepared,which indicated the potential application of liposomal hydrogel in encapsulation of functional compounds in food industry.