提高辅酶Q10稳定性、生物利用度和生物活性的微纳米传递系统研究进展。

IF 7.3 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Critical reviews in food science and nutrition Pub Date : 2025-01-16 DOI:10.1080/10408398.2025.2450543
Ruoxuan Hong, Yahong Han, Shuai Chen
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引用次数: 0

摘要

辅酶Q10在线粒体氧化磷酸化过程中作为脂溶性醌类化合物,作为电子载体和抗氧化剂保护细胞膜结构。辅酶Q10具有显著的健康益处,包括抗衰老、抗炎、预防心血管疾病和帮助癌症治疗。但其水溶性差,化学性质不稳定,生物利用度低,极大地限制了其应用。本文综述了各种辅酶Q10给药系统的设计和开发过程,讨论了不同给药系统的优缺点及其改进策略,包括提高乳剂的稳定性和可及性,实现更高的油凝胶渗透率,减少脂质体生产过程中有毒物质的使用。分析了辅酶Q10低稳定性和生物利用度的机制,并对辅酶Q10的生物活性和研究前景进行了探讨。综上所述,本文为辅酶Q10递送系统的设计和应用提供了有价值的见解,可为其未来在医药、化妆品、保健品等行业的开发和应用提供参考。
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Advances in micro- and nano- delivery systems for increasing the stability, bioavailability and bioactivity of coenzyme Q10.

Coenzyme Q10 acts as a liposoluble quinone compound in mitochondrial oxidative phosphorylation, serving as an electron carrier and protecting the cell membrane structure as an antioxidant. Coenzyme Q10 has notable health benefits, including anti-aging, anti-inflammatory, prevention of cardiovascular diseases, and assistance in cancer treatment. However, its poor water solubility, unstable chemical properties, and low bioavailability significantly limit its application. This article reviewed the design and development processes of various delivery systems for coenzyme Q10, discussing the advantages and disadvantages of different delivery systems and their improvement strategies, including improvements in the stability and accessibility of emulsions, achieving higher penetration rates for oleogels, and reducing the use of toxic substances in the production process of liposomes. The mechanisms behind coenzyme Q10's low stability and bioavailability were analyzed, and the bioactivity and research prospects of coenzyme Q10 were also discussed. In summary, this review offered valuable insights into the design and application of delivery systems for coenzyme Q10, which may provide a reference for its development and application in pharmaceuticals, cosmetics, health products, and other industries in the future.

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来源期刊
CiteScore
22.60
自引率
4.90%
发文量
600
审稿时长
7.5 months
期刊介绍: Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition. With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.
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