{"title":"鞑靼荞麦纳米颗粒的 PEG 提取工艺优化与表征。","authors":"Jiyue Zhang, Chuang Zhou, Maoling Tan, Yanan Cao, Yuanhang Ren, Lianxin Peng","doi":"10.3390/foods13162624","DOIUrl":null,"url":null,"abstract":"<p><p>Plant-derived edible nanovesicles serve as crucial nanocarriers for targeted delivery of bioactive substances, including miRNAs and phytochemicals, to specific tissues. They have emerged as a significant focus in precision nutrient delivery research. In this study, Tartary-buckwheat-derived nanoparticles (TBDNs) were isolated and purified using a combination of differential centrifugation and PEG precipitation. A response surface test was employed to optimize the extraction process of TBDNs in terms of yield, total phenol and flavonoid content, as well as antioxidant activity. The results demonstrated that TBDNs exhibited the highest yield and activity at a 10% concentration of PEG, pH 5, and centrifugation temperature of 4 °C. Under these conditions, the measured yield of TBDNs was 1.7795 g/kg, with a total phenol content of 178.648 mg/100 g, total flavonoid content of 145.421 mg/100 g, and DPPH-radical-scavenging rate reaching 86.37%. Characterization through a transmission electron microscope and nanoparticle-size-tracking analyzer revealed that TBDNs possessed a teato-type vesicle structure with dispersed vesicle clusters present within them. Furthermore, the extracted TBDNs were found to have an average particle size of 182.8 nm with the main peak observed at 162.8 nm when tested for particle size distribution analysis. These findings provide a novel method for extracting TBDNs while laying the groundwork for future investigations into their activities.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":4.7000,"publicationDate":"2024-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11353963/pdf/","citationCount":"0","resultStr":"{\"title\":\"Optimization and Characterization of PEG Extraction Process for Tartary Buckwheat-Derived Nanoparticles.\",\"authors\":\"Jiyue Zhang, Chuang Zhou, Maoling Tan, Yanan Cao, Yuanhang Ren, Lianxin Peng\",\"doi\":\"10.3390/foods13162624\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>Plant-derived edible nanovesicles serve as crucial nanocarriers for targeted delivery of bioactive substances, including miRNAs and phytochemicals, to specific tissues. They have emerged as a significant focus in precision nutrient delivery research. In this study, Tartary-buckwheat-derived nanoparticles (TBDNs) were isolated and purified using a combination of differential centrifugation and PEG precipitation. A response surface test was employed to optimize the extraction process of TBDNs in terms of yield, total phenol and flavonoid content, as well as antioxidant activity. The results demonstrated that TBDNs exhibited the highest yield and activity at a 10% concentration of PEG, pH 5, and centrifugation temperature of 4 °C. Under these conditions, the measured yield of TBDNs was 1.7795 g/kg, with a total phenol content of 178.648 mg/100 g, total flavonoid content of 145.421 mg/100 g, and DPPH-radical-scavenging rate reaching 86.37%. Characterization through a transmission electron microscope and nanoparticle-size-tracking analyzer revealed that TBDNs possessed a teato-type vesicle structure with dispersed vesicle clusters present within them. Furthermore, the extracted TBDNs were found to have an average particle size of 182.8 nm with the main peak observed at 162.8 nm when tested for particle size distribution analysis. These findings provide a novel method for extracting TBDNs while laying the groundwork for future investigations into their activities.</p>\",\"PeriodicalId\":12386,\"journal\":{\"name\":\"Foods\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":4.7000,\"publicationDate\":\"2024-08-21\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11353963/pdf/\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Foods\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.3390/foods13162624\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Foods","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.3390/foods13162624","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Optimization and Characterization of PEG Extraction Process for Tartary Buckwheat-Derived Nanoparticles.
Plant-derived edible nanovesicles serve as crucial nanocarriers for targeted delivery of bioactive substances, including miRNAs and phytochemicals, to specific tissues. They have emerged as a significant focus in precision nutrient delivery research. In this study, Tartary-buckwheat-derived nanoparticles (TBDNs) were isolated and purified using a combination of differential centrifugation and PEG precipitation. A response surface test was employed to optimize the extraction process of TBDNs in terms of yield, total phenol and flavonoid content, as well as antioxidant activity. The results demonstrated that TBDNs exhibited the highest yield and activity at a 10% concentration of PEG, pH 5, and centrifugation temperature of 4 °C. Under these conditions, the measured yield of TBDNs was 1.7795 g/kg, with a total phenol content of 178.648 mg/100 g, total flavonoid content of 145.421 mg/100 g, and DPPH-radical-scavenging rate reaching 86.37%. Characterization through a transmission electron microscope and nanoparticle-size-tracking analyzer revealed that TBDNs possessed a teato-type vesicle structure with dispersed vesicle clusters present within them. Furthermore, the extracted TBDNs were found to have an average particle size of 182.8 nm with the main peak observed at 162.8 nm when tested for particle size distribution analysis. These findings provide a novel method for extracting TBDNs while laying the groundwork for future investigations into their activities.
期刊介绍:
Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal:
manuscripts regarding research proposals and research ideas will be particularly welcomed
electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material
we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds