燕麦β-葡聚糖—酪蛋白—玉米醇溶蛋白纳米粒子的制备及其负载α-硫辛酸

Preparation of oatβ-glucan-casein-zein nanoparticles and their encapsulation performance forα-lipoic acid

通过反溶剂共沉淀法制备出以玉米醇溶蛋白(Zein)包埋α-硫辛酸(LA)为内核,酪蛋白酸钠和燕麦β-葡聚糖的美拉德反应聚合物(MC)为外壳涂层的LA-Zein-MC纳米粒子。利用SEM、FTIR、XRD、DSC对LA-Zein-MC纳米粒子进行了表征,并对其稳定性和胃肠道模拟进行了测试。结果表明,LA-Zein-MC纳米粒子的最佳制备工艺条件为m(Zein)∶m(LA)=25∶1、m(Zein)∶m(MC)=1∶2.4。在该条件下制备的LA-Zein-MC纳米粒子粒径为235.4 nm,Zeta电位为–32.1 mV,多分散系数为0.144,最大包封率为56.17%,载药量为0.56%。LA-Zein-MC纳米粒子形貌光滑,LA被包埋在纳米粒子内部,该纳米粒子具有较高的NaCl稳定性和热稳定性。此外,LA实现了可控缓释。

LA-Zein-MC nanoparticles were prepared by anti-solvent co-precipitation withα-lipoic acid(LA)embedded in zein(Zein)as core and Maillard reaction polymer(MC)of sodium caseinate and oatβ-glucan as shell,and characterized by SEM,FTIR,XRD and DSC.The LA-Zein-MC nanoparticles obtained were then tested for stability and drug release performance in simulated gastrointestinal fluid.The results showed that under these optimum preparation conditions of m(Zein)∶m(LA)=25∶1 and m(Zein)∶m(MC)=1∶2.4,the LA-Zein-MC nanoparticles prepared exhibited a particle size of 235.4 nm,Zeta potential of–32.1 mV,polydispersity index of 0.144,maximal encapsulation rate of 56.17%,and drug loading of 0.56%.Meanwhile,the LA-Zein-MC nanoparticles displayed a smooth morphology with LA embedded in the nanoparticles.Furthermore,the nanoparticles showed high NaCl stability and thermal stability,and achieved controlled drug slow release.