Nutraceutical and toxicological evaluation of hydrogels architected using resistant starch nanoparticles and gum acacia for controlled release of kaempferol

IF 5.6 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Structure-Netherlands Pub Date : 2023-01-01 DOI:10.1016/j.foostr.2022.100307

Nairah Noor , Faiza Jhan , Adil Gani , Irfan Ahmad Raina , Mohammad Ashraf Shah

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引用次数: 2

Abstract

Resistant starch nanoparticles (RSN) were obtained using ultrasonication. RSN displayed a hydrodynamic diameter of 345.12 ± 0.01 nm and zeta potential of 16.78 ± 0.04 mV. A bio composite hydrogel (RSNG) was formed by incorporating RSN of varying concentration (0.2%, 0.4% and 0.8%) in gum acacia (GA) to form resistant starch nanoparticle - gum acacia hydrogel, RSNG (0.2), RSNG (0.4) and RSNG (0.8), respectively. Kaempferol was nano encapsulated in RSNG (0.2%, 0.4% and 0.8%) for its controlled release. RSNG (0.4) displayed highest encapsulation efficiency of 61.23 ± 0.56% and in vitro release of kaempferol followed Higuchi model. Toxicity evaluation of RSN and RSNG revealed no effect on calf thymus DNA and human embryonic kidney (HEK-293 T) cells. The nutraceutical potential of RSNG showed retention of anti-oxidant, anti-diabetic, anti-hypertensive, anti-lipidemic and anti-microbial properties in simulated gastro-intestinal conditions (SGID). RSNG can efficiently encapsulate flavonoids and retain bioactivity in human digestive conditions that can be applied in food and pharmaceutical areas.

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山奈酚控释用抗淀粉纳米颗粒和金合欢胶构建的水凝胶的营养和毒理学评价

利用超声处理获得了抗性淀粉纳米粒子（RSN）。RSN的流体动力学直径为345.12±0.01nm，ζ电位为16.78±0.04mV。通过将不同浓度（0.2%、0.4%和0.8%）的RSN掺入阿拉伯胶（GA）中形成抗性淀粉纳米颗粒-阿拉伯胶水凝胶，分别为RSNG（0.2）、RSNG（0.4）和RSNG（0.8），形成了生物复合水凝胶（RSNG）。山奈酚被纳米封装在RSNG（0.2%、0.4%和0.8%）中以进行控制释放。RSNG（0.4）的包封率最高，为61.23±0.56%，山奈酚的体外释放符合Higuchi模型。RSN和RSNG的毒性评估显示对小牛胸腺DNA和人胚胎肾（HEK-293T）细胞没有影响。RSNG的营养潜力显示，在模拟胃肠道条件下（SGID），RSNG具有抗氧化、抗糖尿病、抗高血压、抗血脂和抗微生物的特性。RSNG可以有效地包裹黄酮类化合物，并在人类消化条件下保持生物活性，可应用于食品和制药领域。

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来源期刊

Food Structure-Netherlands Chemical Engineering-Bioengineering

CiteScore

7.20

自引率

0.00%

发文量

期刊介绍： Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure. The focus of this journal is on food structure in the context of its relationship with molecular composition, processing and macroscopic properties (e.g., shelf stability, sensory properties, etc.). Manuscripts that only report qualitative findings and micrographs and that lack sound hypothesis-driven, quantitative structure-function research are not accepted. Significance of the research findings for the food science community and/or industry must also be highlighted.