蛋黄蛋白肽纳米颗粒对姜黄素的包埋与递送特性

Curcumin Encapsulation and Delivery Properties of Egg Yolk Protein Peptide Nanoparticles

本研究利用两亲性蛋黄蛋白肽(egg yolk peptide,EYP)自组装形成的胶束状纳米颗粒(egg yolk peptide micellar nanoparticles,EYPNs)作为一种新型的纳米包埋输送载体,以提高疏水活性物质的水溶性、稳定性和生物可及性。通过调节pH值至12.0使EYPNs解离并添加疏水性活性模型物质姜黄素(curcumin,Cur),随后缓慢回调pH值至中性,解离的EYPNs又重新自组装并通过疏水相互作用将Cur包埋于其内部,形成稳定的蛋EYPNs-Cur复合纳米颗粒。相对于游离Cur,包埋后Cur溶解度大幅提高,即使经过长达1个月的不避光贮藏,也几乎不发生降解。在体外模拟消化液中,复合纳米颗粒的Cur生物可及性是游离Cur的近2倍。综上,EYPNs可作为疏水性功能因子的纳米级稳态输送载体并提高其生物可及性。

This study utilized egg yolk peptide micellar nanoparticles(EYPNs),self-assembled from amphiphilic egg yolk peptides(EYPs),as a novel nanocarrier for improving the solubility and bioaccessibility of hydrophobic active compounds.EYPNs were dissociated by adjusting pH to 12.0 and mixed with the hydrophobic model compound curcumin(Cur),followed by a slow adjustment of pH to neutral pH to induce the re-assembly of EYPNs,which entrapped Cur to form stable EYPNs-Cur composite nanoparticles via hydrophobic interactions.Compared to free Cur,the solubility of encapsulated Cur increased largely,and even under light conditions,the encapsulated Cur remained stable almost without degradation for one month.In simulated gastrointestinal fluids,the bioaccessibility of Cur encapsulated in the composite nanoparticles was almost twice than that of free Cur.These results suggest that EYPNs can serve as stable nanocarriers for hydrophobic active compounds and improve their bioaccessibility.