Encapsulation of Lipophilic Polyphenols into Nanoliposomes Using pH-Driven Method: Advantages and Disadvantages
Encapsulation of Lipophilic Polyphenols into Nanoliposomes Using pH-Driven Method: Advantages and Disadvantages
复制标题
使用 pH 驱动方法将亲脂性多酚封装到纳米脂质体中：优点和缺点
DOI：
10.1021/acs.jafc.9b01602
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发表时间：
2019-07-03
影响因子：
6.1
通讯作者：
McClements, David Julian
中科院分区：
文献类型：
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作者：
Peng, Shengfeng;Zou, Liqiang;McClements, David Julian
许多亲脂性多酚的水溶性差和口服生物利用度可以通过使用胶体输送系统得到改善。在本研究中，采用ph驱动的方法将姜黄素、槲皮素和白藜芦醇包封在纳米脂质体中。这种方法是基于某些多酚在从碱性到酸性条件下的水溶性降低。但有些多酚在碱性条件下的化学稳定性相对较差。为此，研究了pH对三种多酚化学降解的影响。采用ph驱动法将多酚包封在纳米脂质体内，测定包封效率和化学稳定性。纳米脂质体中姜黄素、槲皮素和白藜芦醇的EE分别为100、54和93%。EE的差异主要归因于它们在碱性条件下稳定性的差异。我们的研究结果表明，该方法在其他亲脂性多酚中的应用取决于pH值对其溶解度和化学稳定性的影响，这需要具体情况具体确定。
The poor water solubility and oral bioavailability of many lipophilic polyphenols can be improved through the use of colloidal delivery systems. In this study, a pH-driven method was used to encapsulate curcumin, quercetin, and resveratrol within nanoliposomes. This method is based on the decrease in water-solubility of certain polyphenols when they move from alkaline to acid conditions. However, the chemical stability of some polyphenols is relatively poor under alkaline conditions. For this reason, the impact of pH on the chemical degradation of the three polyphenols was studied. The polyphenols were then encapsulated within nanoliposomes using the pH-driven method and the encapsulation efficiency (EE) and chemical stability were determined. The EE of curcumin, quercetin, and resveratrol in the nanoliposomes was 100, 54, and 93%, respectively. Differences in the EE were mainly attributed to differences in their stability under alkaline conditions. Our results show that the application of this method to other lipophilic polyphenols depends on the impact of pH on their solubility and chemical stability, which needs to be established on a case-by-case basis.