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姜黄素微胶囊的制备及其对小鼠腹泻干预效果的研究 被引量:1

Study on the Preparation of Curcumin Microcapsules and Its Intervention Effect on Diarrhea in Mice
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摘要 为提升姜黄素微胶囊的作用效果,本文采用单因素及正交方法优化姜黄素微胶囊制备工艺,并通过番泻叶诱导的小鼠腹泻模型考察微胶囊作用效果。结果表明,经优化后确定包埋工艺为海藻酸钠、海绵胶煤炱菌多糖、姜黄素、吐温80、CaCl_(2)浓度分别为2.5%、0.15%、0.4%、0.3%、2.0%,包埋时间1.5 h,姜黄素微胶囊包埋率达到92.26%。采用该微胶囊灌胃腹泻小鼠,发现微胶囊能通过小鼠TRL4/NF-κB通路提升机体氧化应激能力,降低促炎因子IL-1β、TNF-α、IL-6并促进抗炎因子IL-10释放,通过Nrf2信号通路提升小鼠肠道抗氧化性,促进超氧化物歧化酶SOD生成,抑制丙二醛MDA生成,最终,在抗氧化和抗炎的共同作用下维持小鼠肠道屏障,达到有效干预小鼠腹泻的目的,为姜黄素微胶囊干预腹泻制剂的推广应用奠定了理论基础。 To improve the effect of curcumin microcapsules,single-factor variables and orthogonal tests were used to elevate the embedding rate of microcapsules,and a mice model of diarrhea induced by senna leaf were applied to test the effect of microcapsules.Results showed that,after optimization,the optimal combination was determined as the concentration of sodium alginate,polysaccharide from Scorias spongiosa,curcumin,Tween 80,and CaCl_(2) of 2.5%,0.15%,0.4%,0.3%,and 2.0%,respectively.In addition,the optimal embedding time was 1.5 h.The embedding rate of curcumin microcapsules reached 92.26%.The experimental results showed that the optimized curcumin microcapsules could enhance the oxidative stress ability through the TRL4/NF-κB pathway by reducing the concentrations of pro-inflammatory factors IL-1β,TNF-α,and IL-6,and promoting the release of anti-inflammatory factor IL-10.Through the Nrf2 signaling pathway the intestinal antioxidant activity of mice could be improved by promoting the formation of superoxide dismutase and inhibiting the formation of malondialdehyde.As a result,curcumin microcapsules could maintain the intestinal barrier of mice under the combined action of antioxidant and anti-inflammatory agents,thus achieving the purpose of effective intervention in mice diarrhea.The research lays a theoretical foundation for the popularization and application of curcumin microcapsule intervention in diarrhea.
作者 冯慧渝 许瀛引 张志远 何晓兰 郭秀兰 彭卫红 FENG Huiyu;XU Yingyin;ZHANG Zhiyuan;HE Xiaolan;GUO Xiulan;PENG Weihong(School of Food and Bioengineering,Chengdu University,Chengdu 610106,China;Sichuan Institute of Edible Fungi,Chengdu 610066,China)
出处 《食品工业科技》 CAS 北大核心 2023年第17期231-241,共11页 Science and Technology of Food Industry
基金 四川省农科院“1+9”揭榜挂帅科技攻关功能食品核心技术(1+9KJGG007) 西藏自治区科学技术厅重点研发计划:西藏特色食用菌活性成分提取及功能产品开发关键技术研究与示范(CGZH2023000030)。
关键词 姜黄素 微胶囊 腹泻 抗氧化 抗炎 curcumin microcapsule diarrhea anti-oxidant anti-inflammation
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