淀粉纳米颗粒蛋白冠的形成机制及其装载多酚类化合物释放特性的研究

纳米颗粒在血液中会快速形成蛋白冠，决定了其装载药物的释放特性。尽管纳米颗粒作为活性成分的装载系统成为食品科学的研究热点，但是在消化液中蛋白冠的形成及对装载的活性成分释放规律尚不清楚。我们首次发现，在模拟的胃肠液中纳米颗粒能形成蛋白冠并分离出硬冠。本项目拟深入研究淀粉纳米颗粒在模拟消化液中蛋白冠的形成，以及对装载活性成分释放和吸收转运的影响。利用透射电镜、圆二色谱和超高分辨质谱仪等分析在模拟唾液、胃液和肠液中蛋白冠厚度、结构和组成的变化；采用等温滴定量热仪、微量热泳动和分子模拟等研究纳米颗粒与蛋白的亲和力与结合位点，阐明淀粉纳米颗粒在模拟消化液中蛋白冠的形成机制。在淀粉纳米颗粒中装载亲水性和疏水性多酚类化合物，分析蛋白冠形成对多酚类化合物在模拟消化液中释放规律和纳米颗粒吸收转运机制的影响。本研究可获得纳米颗粒在消化液中蛋白冠形成的新知识，为纳米颗粒装载活性成分和功能食品开发提供新的理论基础。

Protein coronas could rapidly form around nanoparticles in the blood, determining the release properties of drug-loaded nanoparticles. Recently, nanoparticle delivery systems for active ingredients have been at the forefront of food science research. However, protein corona formation mechanism and release properties of active ingredients from nanoparticles in simulated digestive juices are still unclear. For the first time, we found that nanoparticles formed a protein corona and the hard corona was separated in the simulated gastroenteric fluids. This project intends to study in depth the mechanism of starch nanoparticles in the formation of protein coronas in digestive juices, as well as the effects on the the release properties of active ingredients and the uptake and transport of nanoparticles. The changes in thickness, structure, and composition of protein coronas in artificial simulated saliva, gastric, and intestinal juices will be determined by transmission electron microscopy, circular dichroism, and orbitrap fusion lumos tribrid mass spectrometer. Affinity and binding sites of nanoparticles and digestive fluid proteins will be analyzed using isothermal titration calorimetry, microscale thermophoresis, and molecular simulation, elucidating the mechanism of starch nanoparticles forming protein coronas in simulated digestive juices. The hydrophilic and hydrophobic polyphenols, as model active ingredients, will be loaded into the starch nanoparticles to investigate the effect of protein corona formation on the release properties of polyphenols and uptake and transport of nanoparticles in the simulated digestive juices. This research can gain new knowledge about the formation of nanoparticle protein coronas, providing a new theoretical basis for loading active ingredients into nanoparticles and the development of functional foods.