Effect of starch molecular weight on the colon-targeting delivery and promoting GLP-1 secretion of starch-lecithin complex nanoparticles

IF 11 1区 农林科学 Q1 CHEMISTRY, APPLIED Food Hydrocolloids Pub Date : 2024-09-01 DOI:10.1016/j.foodhyd.2024.110589
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Abstract

β-lactoglobulin (β-LG) could stimulate enteroendocrine L cells which are located in the colon to secrete glucagon-like peptide-1 (GLP-1) to maintain glycemic homeostasis. In order to ensure that β-LG can intactly arrive in the colon through oral administration, colon-targeting delivery systems should be engineered. In this study, β-LG encapsulated nanoparticles were fabricated through molecular interaction and self-assembly using octenyl succinic anhydride (OSA) modified potato starch-lecithin complex (OPC) with different starch molecular weight (Mw). OPC with lower starch Mw exhibited stronger interaction with β-LG and its correspondent nanoparticles showed smaller diameter and higher structural compactness. Obtained OPC based nanoparticles were spherical, of Z-average diameter from 139.9 nm to 246.8 nm, of zeta-potential from −1.94 mV to −9.42 mV and of α value from 1.41 to 2.14. Additionally, OPC based nanoparticles with lower starch Mw exhibited excellent capacity for maintaining structure integrality in simulated upper gastrointestinal tract (GIT) environment. Optimized OPC based nanoparticles with 224.4 nm of diameter, −9.00 mV of zeta-potential and 2.14 of α value had well mucus-penetrating capacity (59.25%) and colon-targeting capacity (49.18% released in simulated colonic fluid). Moreover, the OPC based nanoparticles passed through the upper GIT signally stimulated GLP-1 secretion (improved 119.23%) primarily through β-LG targeting released in colon in the prophase and short-chain fatty acids and reducing sugar produced by colonic microbial degradation of OPC in the later phase. Altogether, OPC based nanoparticles have great potential of mucus penetrating and colon-targeting delivery systems for use in stimulating GLP-1 secretion which can support applications for maintaining glycemic homeostasis.

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淀粉分子量对淀粉卵磷脂复合纳米颗粒结肠靶向输送和促进 GLP-1 分泌的影响
β-乳球蛋白(β-LG)可刺激位于结肠的肠内分泌 L 细胞分泌胰高血糖素样肽-1(GLP-1),从而维持血糖平衡。为了确保β-LG能通过口服完整地进入结肠,应设计结肠靶向给药系统。本研究利用辛烯基琥珀酸酐(OSA)修饰的不同淀粉分子量(Mw)的马铃薯淀粉-卵磷脂复合物(OPC),通过分子相互作用和自组装制造了β-LG封装纳米颗粒。淀粉分子量较低的 OPC 与 β-LG 的相互作用更强,其相应的纳米颗粒直径更小,结构更紧凑。获得的基于 OPC 的纳米粒子呈球形,Z 平均直径从 139.9 nm 到 246.8 nm,zeta 电位从 -1.94 mV 到 -9.42 mV,α 值从 1.41 到 2.14。此外,淀粉Mw较低的基于OPC的纳米颗粒在模拟上消化道(GIT)环境中表现出优异的保持结构完整性的能力。优化后的 OPC 纳米粒子直径为 224.4 nm,zeta 电位为 -9.00 mV,α 值为 2.14,具有良好的粘液穿透能力(59.25%)和结肠靶向能力(在模拟结肠液中释放 49.18%)。此外,基于 OPC 的纳米颗粒通过上消化道时能显著刺激 GLP-1 的分泌(提高了 119.23%),主要是通过前期在结肠中释放的 β-LG 靶向作用和后期结肠微生物降解 OPC 产生的短链脂肪酸和还原糖。总之,基于 OPC 的纳米颗粒具有巨大的粘液渗透和结肠靶向传递系统潜力,可用于刺激 GLP-1 的分泌,从而支持维持血糖平衡的应用。
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来源期刊
Food Hydrocolloids
Food Hydrocolloids 工程技术-食品科技
CiteScore
19.90
自引率
14.00%
发文量
871
审稿时长
37 days
期刊介绍: Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.
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