枸杞多糖纳米胶囊pH值稳定性的动态光散射分析
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摘要
枸杞多糖具有多种生理活性,但在胃酸或肠道中的耐受性差,使其生理活性大大削弱,而纳米胶囊化可改善这一缺陷。以微乳化技术与复合团聚法制备了枸杞多糖纳米胶囊,并通过动态光散射测量纳米胶囊在液相中的粒径大小与分布,来分析该胶囊在胃酸(pH=3.5)、储存(pH=5.5)、十二指肠(pH=6.8)及大肠(pH=7.4)等模拟环境下的稳定性。研究结果表明,无静置时间时枸杞多糖纳米胶囊可稳定存在于胃酸、储存、十二指肠及大肠中;静置5 h以内可稳定存在于胃酸与储存环境中;但在十二指肠中静置2 h或在大肠中静置1 h就有不稳定现象出现。以上结论说明制备的枸杞多糖纳米胶囊具有pH控制释放的效果。
The tolerance of Lycium barbarum polysaccharide with a variety of biological activities is poor in the environment of gastric acid or intestinal canal, which leads the great weakening of to its biological activities. This defect can be modified by nano- encapsulation. Wolfberry polysaccharide nanocapsules are prepared by microemulsion technique and compound- agglomeration method. The particle sizes and distributions of these nanocapsules in liquid phase are measured by dynamic light scattering, which can analyze the stability of wolfberry polysaccharide nanocapsules in different simulation environments of gastric acid(pH=3.5), store(pH= 5.5), dodecadactylon(pH=6.8) and large intestine(pH=7.4). The results show that, the polysaccharide nanocapsules can exist steadily in the environments of gastric acid, store, dodecadactylon and large intestine without standing time and in the environments of gastric acid and store within standing time of 5 h. However, the wolfberry polysaccharide nanocapsules become unstable in dodecadactylon with standing time of 2 h or in large intestine with standing time of 1 h. The above conclusions reveal that the prepared wolfberry polysaccharide nanocapsules have the effect of pH-controlled release.
The tolerance of Lycium barbarum polysaccharide with a variety of biological activities is poor in the environment of gastric acid or intestinal canal, which leads the great weakening of to its biological activities. This defect can be modified by nano- encapsulation. Wolfberry polysaccharide nanocapsules are prepared by microemulsion technique and compound- agglomeration method. The particle sizes and distributions of these nanocapsules in liquid phase are measured by dynamic light scattering, which can analyze the stability of wolfberry polysaccharide nanocapsules in different simulation environments of gastric acid(pH=3.5), store(pH= 5.5), dodecadactylon(pH=6.8) and large intestine(pH=7.4). The results show that, the polysaccharide nanocapsules can exist steadily in the environments of gastric acid, store, dodecadactylon and large intestine without standing time and in the environments of gastric acid and store within standing time of 5 h. However, the wolfberry polysaccharide nanocapsules become unstable in dodecadactylon with standing time of 2 h or in large intestine with standing time of 1 h. The above conclusions reveal that the prepared wolfberry polysaccharide nanocapsules have the effect of pH-controlled release.
引文
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2 X M Li,X L Li,A G Zhou.Evaluation of antioxidant activity of the polysaccharides extracted from Lycium barbarum fruits in vitro[J].European Polymer Journal,2007,43(2):488-497.
3 Cai Huizhen,Liu Fukang,Lu Huixia,et al..Short-term intervention of Lycium barbarum polysaccharide on type 2diabetes[J].Food Science,2012,33(13):259-262.蔡慧珍,刘福康,芦慧霞,等.枸杞多糖对2型糖尿病病人的短期干预[J].食品科学,2012,33(13):259-262.
4 L Gan,S H Zhang,X L Yang,et al..Immunomodulation and antitumor activity by a polysaccharide-proteincomplex from Lycium barbarum[J].International Immunopharmacology,2004,4(4):563-569.
5 Y R Wang,H Zhao,X S Sheng,et al..Protective effect of Fructus lycii polysaccharides against time and hyperthermiainduced damage in cultured seminiferous epithelium[J].J Ethnopharmacology,2002,82(2-3):169-175.
6 S Rathore,P M Desai,C V Liew.Microencapsulation of microbial cells[J].J Food Engineering,2013,116(2):369-381.
7 L Q Zheng,Z S Ding,M Zhang,et al..Microencapsulation of bayberry polyphenols by ethyl cellulose:Preparation and characterization[J].J Food Engineering,2011,104(1):89-95.
8 B Z Lou.Particle sizing with PCS mixed of self-beating mode and heterodyne mode[J].Particle&Particle Systems Characterization,2009,25(5-6):414-419.
9 O G Jones,E A Decker,D J McClements.Formation of biopolymer particles by thermal treatment of b-lactoglobulinpectin complexes[J].Food Hydrocolloids,2009,23(5):1312-1321.
10 Y S Gu,L Regnier,D J McClements.Influence of environmental stresses on stability of oil-in-water emulsions containing droplets stabilized by b-lactoglobulin-?-carrageenan membranes[J].J Colloid and Interface Science,2005,286(2):551-558.
11 Lou Benzhou,Sun Yanqing,Huang Chaojun,et al..Study on the aggregation behavior of AM/AMPSNa/a-MSt based on dynamic light scattering technique[J].Applied Chemical Industry,2011,40(7):1138-1141.娄本浊,孙彦清,黄朝军,等.三元聚合物AM/AMPSNa/a-MSt聚集行为的动态光散射研究[J].应用化工,2011,40(7):1138-1141.
12 H Xia,Y Y Xiao,H Huang,et al..Particle sizing of colloidal suspensions by low-coherence fiber optic dynamic light scattering[J].J Colloid and Interface Science,2012,367(1):527-530.