Formulation of micro-dispersions of polysaccharides and lipids for development of colon delivery system

用于开发结肠递送系统的多糖和脂质微分散体的配制

• 批准号: 21380075
• 负责人: NAKAJIMA Mitsutoshi
• 金额: $ 10.65万
• 依托单位: University of Tsukuba
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (B)
• 财政年份: 2009
• 资助国家: 日本
• 起止时间: 2009 至 2011
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-21380075/
• 关键词: 大腸送達; 酪酸; カプセル化; 食物繊維; マスコロイダー; ナノマイザー; ニンジン; パームステアリン; 酷酸; キトサン; トリパルミチン; ミリスチン酸; 胃モデル液; 小腸モデル液

In DDS (Drug Delivery System), material design will be needed in order to target functional components into targeted organ. This research was focused on developing new principle for the encapsulation of functional compounds with high carrying capacity and the possibility of colon targeting. Morphological characterization of various starches, as well as hydrophobic modification and characterization of native starch, for the purpose of using modified starch to stabilize O/W emulsions were carried out. n-Octenyl succinic anhydride modified-quinoa starch was found to be effective for oil in water emulsification. For colon delivery system of butyric acid, butyric acid-chitosan aqueous phase was mixed with tripalmitin for getting stable W/O emulsions. Besides these, pulverization of carrot was conducted, and submicron carrot-based fiber was found to be formulated by high pressure homogenizer at slightly alkali, boiling conditions.

在药物递送系统(DDS)中，为了将功能成分靶向到靶器官，需要进行材料设计。本研究致力于开发具有高载药量和结肠靶向可能性的功能化合物的包埋新原理。为了利用变性淀粉稳定O/W乳状液，对各种淀粉进行了形态表征，并对天然淀粉进行了疏水改性和表征。N-辛烯基琥珀酸酐改性藜麦淀粉对水包油乳化液具有较好的乳化效果。丁酸结肠给药系统将丁酸-壳聚糖水相与三棕榈素混合，得到稳定的W/O乳状液。此外，还对胡萝卜进行了粉碎，发现高压均质机在微碱性、沸腾条件下可制得亚微米胡萝卜纤维。

项目成果

Characterization of modified starch and evaluation of its emulsifying properties in O/W emulsions

变性淀粉的表征及其在 O/W 乳液中的乳化性能评价

• 发表时间: 2011
• 作者: Neves M.A.;Kobayashi I.;Dejmek P.;Nakajima M.
• 通讯作者: Nakajima M.

Nanotechnology for bioactives delivery systems

• DOI: 10.38212/2224-6614.2118
• 发表时间: 2020-07
• 期刊: Journal of Food and Drug Analysis
• 影响因子: 3.6
• 作者: NevesJosé das;I. Kobayashi;M. Nakajima

フードナノテクノロジー

食品纳米技术

• 发表时间: 2009
• 作者: Neves M. A.;Nakajima M
• 通讯作者: Nakajima M

Preparation of beta-Carotene Nanodispersions by Emulsification-Evaporation Method Using Polyglycerol Esters of Fatty Acids

脂肪酸聚甘油酯乳化-蒸发法制备β-胡萝卜素纳米分散体

• 发表时间: 2011
• 作者: Z. Wang;M. A. Neves;I. Kobayashi;K. Uemura;M. Nakajima
• 通讯作者: M. Nakajima

Preparation and characterization of highly stable monodisperse argan oil-in-water emulsions

高稳定性单分散摩洛哥坚果水包油乳液的制备和表征

• 发表时间: 2011
• 作者: Abdelilah EL ABBASSI;Marcos A. NEVES;Abdellatif HAFIDI;中嶋光敏
• 通讯作者: 中嶋光敏