枸杞玉米黄素双棕榈酸酯脂质体的制备及其体外抗氧化活性
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摘要
为提高枸杞玉米黄素双棕榈酸酯的稳定性和生物利用度,本文采用超声波法制备枸杞玉米黄素双棕榈酸酯脂质体,并通过DPPH清除力、还原力和抗脂质过氧化能力考察其抗氧化活性。结果表明,当玉米黄素双棕榈酸酯,胆固醇,吐温80与卵磷脂的比例分别为1∶6,1∶4和2∶10,以弱酸性磷酸缓冲盐(p H=6.6)为水化介质时,玉米黄素双棕榈酸脂质体的包封率最高,为97.99%。体外抗氧化活性实验结果表明,低包封率的脂质体清除DPPH自由基的能力较小,随着脂质体包封率的增大,其清除DPPH自由基的能力和抗脂质过氧化能力均显著提高(p <0.05),但对于还原力没有显著性影响。本文对玉米黄素双棕榈酸酯脂质体的制备方法及抗氧化活性进行了初探,为其可行性研究提供理论指导。
To improve the stability and bioavailability of Lycium barbarum L. zeaxanthin dipalmitate,the ultrasonic method was used to prepare zeaxanthin dipalmitate liposome. And the antioxidant activity were investigated by scavenging DPPH radical activity,reducing power and the anti-lipid peroxidation activity. The results showed that when the ratio of zeaxanthin dipalmitate,cholesterol and tween 80 with lecithin were 1∶ 6,1∶ 4 and 2∶ 10,respectively,PB buffer with pH6.6,the zeaxanthin dipalmitate liposome whould the highest encapsulation rate,which was 97.99%.The results of antioxidant activity in vitro showed that,liposomes with low envelope sealing rate had less ability to clear DPPH radical,and the DPPH free radical scavenging capacity and anti-lipid peroxidation effect increased significantly( p < 0.05) with the increasing of encapsulation efficiency. But had no significant influence on reducing power. In this paper,the preparation and antioxidation activity in vitro of zeaxanthin dipalmitate liposomes were preliminarily studied,which would provide the theoretical guidance for the feasibility study.
To improve the stability and bioavailability of Lycium barbarum L. zeaxanthin dipalmitate,the ultrasonic method was used to prepare zeaxanthin dipalmitate liposome. And the antioxidant activity were investigated by scavenging DPPH radical activity,reducing power and the anti-lipid peroxidation activity. The results showed that when the ratio of zeaxanthin dipalmitate,cholesterol and tween 80 with lecithin were 1∶ 6,1∶ 4 and 2∶ 10,respectively,PB buffer with pH6.6,the zeaxanthin dipalmitate liposome whould the highest encapsulation rate,which was 97.99%.The results of antioxidant activity in vitro showed that,liposomes with low envelope sealing rate had less ability to clear DPPH radical,and the DPPH free radical scavenging capacity and anti-lipid peroxidation effect increased significantly( p < 0.05) with the increasing of encapsulation efficiency. But had no significant influence on reducing power. In this paper,the preparation and antioxidation activity in vitro of zeaxanthin dipalmitate liposomes were preliminarily studied,which would provide the theoretical guidance for the feasibility study.
引文
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[14]米佳,禄璐,戴国礼,等.枸杞色泽与其类胡萝卜素含量和组成的相关性研究[J].食品科学,2018,39(5):81-86.
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[17]Song N,Tan C,Huang M,et al.Transglutaminase crosslinking effect on sensory characteristics and antioxidant activities of Maillard reaction products from soybean protein hydrolysates[J].Food Chemistry,2013,136(1):144-151.
[18]Xia S,Xu S,Zhang X,et al.Effect of coenzyme Q10incorporation on the characteristics of nanoliposomes[J].Journal of Physical Chemistry B,2007,111(9):2200-2207.
[19]左玉,李鹏鸽,朱瑞涛,等.豆甾醇在大豆磷脂脂质体中的抗氧化作用[J].食品与发酵工业,2015,41(6):118-124.
[20]Nwobodo E,Ikechukwu E.Evaluation of antilipid peroxidation and hypolipidemic potentials of Azadirachta indica leaf aqueous extract in paracetamol-induced hepatotoxicity in wistar rats[J].International Journal of Information Research and Review,2017,4(2):3615-3619.
[21]Hao Y,Zhao F,Na L,et al.Studies on a high encapsulation of colchicine by a niosome system[J].International Journal of Pharmaceutics,2002,244(2):73-80.199
[22]Sukowski W W,Pentak D,Nowak K,et al.The influence of temperature,cholesterol content and pH on liposome stability[J].Journal of Molecular Structure,2005,744(744-747):737-747.
[23]Shao X R,Wei X Q,Zhang S,et al.Effects of microenvironmental pH of liposome on chemical stability of loaded drug[J].Nanoscale Research Letters,2017,12(1):504.
[24]Musa K H,Abdullah A,Al-Haiqi A.Determination of DPPHfree radical scavenging activity:Application of artificial neural networks[J].Food Chemistry,2016,194:705-711.
[25]Halliwell B.Free Radicals and Antioxidants:A Personal View[J].August 1994:(1)253-265.
[26]Müller L,Fr9hlich K,B9hm V.Comparative antioxidant activities of carotenoids measured by ferric reducing antioxidant power(FRAP),ABTS bleaching assay(αTEAC),DPPH assay and peroxyl radical scavenging assay[J].Food Chemistry,2011,129(1):139-148.
[27]Asayama K,Aramaki Y,Yoshida T,et al.Permeability changes by peroxidation of unsaturated liposomes with ascorbic acid/Fe2+[J].Journal of Liposome Research,2008,2(2):275-287.
[2]李赫,陈敏,马文平,等.不同成熟期枸杞中类胡萝卜素含量的变化规律[J].中国农业科学,2006,39(3):599-605.
[3]Wong J C,Kaplan H S,Hammond B R.Lutein and zeaxanthin status and auditory thresholds in a sample of young healthy adults[J].Nutritional Neuroscience,2017,20(1):1-7.
[4]Inbaraj B S,Lu H,Hung C F,et al.Determination of carotenoids and their esters in fruits of Lycium barbarum Linnaeus by HPLC-DAD-APCI-MS[J].Journal of Pharmaceutical and Biomedical Analysis,2008,47:812-818.
[5]Kim H P,Lee E J,Kim Y C,et al.Zeaxanthin dipalmitate from Lycium chinense fruit reduces experimentally induced hepatic fibrosis in rats[J].Biological and Pharmaceutical Bulletin,2002,25(3):390-392.
[6]Xiao J,Wang J T,Xing F Y,et al.Zeaxanthin dipalmitate therapeutically improves hepatic functions in an alcoholic fatty liver disease model through modulating MAPK pathway[J].Plos One,2014,9(4):e95214.
[7]肖佳,高昊,周正群,等.枸杞属中枸杞红素类成分研究进展[J].科学通报,2017,62(16):1691-1698.
[8]许时婴,张晓鸣,夏书芹,等.微胶囊技术-原理与应用第一版[M].北京:北京化学工业出版社,2006.
[9]孔祥辉,汪何雅,钱和.番茄红素脂质体生物利用率的比较研究[J].食品科学,2010,31(11):268-272.
[10]焦岩,李大婧,刘春泉,等.叶黄素纳米脂质体的制备工艺优化及其氧化稳定性[J].食品科学,2017,38(18):259-265.
[11]焦岩,常影,王燕,等.聚乙二醇修饰玉米黄色素纳米脂质体的稳定性研究[J].食品科技,2016,41(11):219-223.
[12]Duehrkop C,Leneweit G,Heyder C,et al.Development and characterization of an innovative heparin coating tostabilize and protect liposomes against adverse immune reactions[J].Neuroreport,1997,8(4):1025-1029.
[13]Tan C,Zhang Y T,Abbas S,et al.Modulation of the carotenoid bioaccessibility through liposomal encapsulation[J].Colloids and Surfaces B:Biointerfaces,2014,123:692-700.
[14]米佳,禄璐,戴国礼,等.枸杞色泽与其类胡萝卜素含量和组成的相关性研究[J].食品科学,2018,39(5):81-86.
[15]谭晨.类胡萝卜素脂质体的研究[D].无锡:江南大学,2014:19.
[16]焦岩,常影,王燕,等.玉米黄色素纳米脂质体制备工艺研究[J].食品科技,2015,40(5):284-288.
[17]Song N,Tan C,Huang M,et al.Transglutaminase crosslinking effect on sensory characteristics and antioxidant activities of Maillard reaction products from soybean protein hydrolysates[J].Food Chemistry,2013,136(1):144-151.
[18]Xia S,Xu S,Zhang X,et al.Effect of coenzyme Q10incorporation on the characteristics of nanoliposomes[J].Journal of Physical Chemistry B,2007,111(9):2200-2207.
[19]左玉,李鹏鸽,朱瑞涛,等.豆甾醇在大豆磷脂脂质体中的抗氧化作用[J].食品与发酵工业,2015,41(6):118-124.
[20]Nwobodo E,Ikechukwu E.Evaluation of antilipid peroxidation and hypolipidemic potentials of Azadirachta indica leaf aqueous extract in paracetamol-induced hepatotoxicity in wistar rats[J].International Journal of Information Research and Review,2017,4(2):3615-3619.
[21]Hao Y,Zhao F,Na L,et al.Studies on a high encapsulation of colchicine by a niosome system[J].International Journal of Pharmaceutics,2002,244(2):73-80.199
[22]Sukowski W W,Pentak D,Nowak K,et al.The influence of temperature,cholesterol content and pH on liposome stability[J].Journal of Molecular Structure,2005,744(744-747):737-747.
[23]Shao X R,Wei X Q,Zhang S,et al.Effects of microenvironmental pH of liposome on chemical stability of loaded drug[J].Nanoscale Research Letters,2017,12(1):504.
[24]Musa K H,Abdullah A,Al-Haiqi A.Determination of DPPHfree radical scavenging activity:Application of artificial neural networks[J].Food Chemistry,2016,194:705-711.
[25]Halliwell B.Free Radicals and Antioxidants:A Personal View[J].August 1994:(1)253-265.
[26]Müller L,Fr9hlich K,B9hm V.Comparative antioxidant activities of carotenoids measured by ferric reducing antioxidant power(FRAP),ABTS bleaching assay(αTEAC),DPPH assay and peroxyl radical scavenging assay[J].Food Chemistry,2011,129(1):139-148.
[27]Asayama K,Aramaki Y,Yoshida T,et al.Permeability changes by peroxidation of unsaturated liposomes with ascorbic acid/Fe2+[J].Journal of Liposome Research,2008,2(2):275-287.