Ursolic acid- betulinic acid-CCM NPs: A delivery system for improving the stability and bioavailability of CCM

IF 8 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Research International Pub Date : 2025-03-01 Epub Date: 2025-02-11 DOI:10.1016/j.foodres.2025.115947
Xiaoting Wang , Shiyao Fu , Ying Han , Xuening Yang , Jing Wang , Xin Yang
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Abstract

The research constructed a co-assembly nanoparticles (NPs) of ursolic acid (UA) and betulinic acid (BA) as carriers to load the active substance curcumin (CCM) by co-precipitation method, aiming to improve the stability and bioavailability of CCM in the human body and enabling CCM to play more functions in the production of functional foods. The average particle size of UA-BA-CCM NPs was 222.6 nm and zeta potential was −26.63 mV. The UA-BA-CCM NPs had small size and great stability. The drug loading was up to 20.42 %. Moreover, the hydrogen bonds and π-π stacking existed in the three molecules. The result was verified by Molecular Dynamics Simulation, FITR, and UV experiments. In simulated in vitro release experiments, the release rate of the NPs was lower than free CCM in gastric phase, improving CCM bioavailability. Meanwhile, the UA-BA-CCM NPs performed better clearing free radicals than free CCM. Thus, UA-BA-CCM NPs delivery system not only could improve stability and bioavailability of CCM, but also might make CCM play a role in the functional food.

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熊果酸-白桦酸-CCM NPs:一种提高CCM稳定性和生物利用度的给药体系
本研究通过共沉淀法构建熊果酸(UA)与白桦酸(BA)共组装纳米颗粒(NPs)作为载体,负载活性物质姜黄素(CCM),旨在提高姜黄素在人体内的稳定性和生物利用度,使姜黄素在功能食品的生产中发挥更大的作用。UA-BA-CCM NPs的平均粒径为222.6 nm, zeta电位为- 26.63 mV。UA-BA-CCM NPs具有体积小、稳定性好的特点。载药量高达20.42%。此外,三种分子中存在氢键和π-π堆积。通过分子动力学模拟、红外光谱(FITR)和紫外光谱(UV)实验验证了这一结果。体外模拟释放实验显示,NPs在胃期的释放率低于游离CCM,提高了CCM的生物利用度。同时,UA-BA-CCM NPs对自由基的清除能力优于游离CCM。因此,UA-BA-CCM NPs递送系统不仅可以提高CCM的稳定性和生物利用度,还可能使CCM在功能食品中发挥作用。
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文献相关原料
公司名称
产品信息
上海吉至
Curcumin
阿拉丁
Anhydrous citric acid
阿拉丁
Sodium deoxycholate monohydrate
来源期刊
Food Research International
Food Research International 工程技术-食品科技
CiteScore
12.50
自引率
7.40%
发文量
1183
审稿时长
79 days
期刊介绍: Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.
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