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当前位置: 首页 > 文章 > 黑果枸杞花色苷纳米颗粒的制备及其对氧化低密度脂蛋白诱导的人脐静脉融合细胞氧化损伤的保护作用 食品科学 2019 (17) 162-168
Position: Home > Articles > Preparation of Anthocyanin-Loaded Nanoparticles from Lycium ruthenium Murr. and Its Protective Effect on Oxidative Damage of EAhy926 Cells Induced by Oxidized Low-Density Lipoprotein FOOD SCIENCE 2019 (17) 162-168

黑果枸杞花色苷纳米颗粒的制备及其对氧化低密度脂蛋白诱导的人脐静脉融合细胞氧化损伤的保护作用

作  者：
冉林武;米佳;禄璐;陈菲;罗青;李晓莺;闫亚美;曹有龙;黄庆荣
单  位：
宁夏医科大学实验动物中心
关键词：
黑果枸杞;花色苷;纳米颗粒;氧化损伤;人脐静脉融合EAhy926细胞
摘  要：
为了提高黑果枸杞花色苷的稳定性和活性,利用壳聚糖(chitosan,CS)与酪蛋白磷酸肽(casein phosphopeptide,CPP)复合凝胶体系制备CS-CPP黑果枸杞花色苷纳米颗粒。所得最佳制备条件为:pH 4、室温条件下搅拌,2 mg/mL黑果枸杞花色苷溶液等体积添加到质量分数0.5%CPP溶液中,然后添加等体积0.20~0.30 mg/mL CS溶液至上述花色苷-CPP溶液中,由离子凝胶机制自发形成CS-CPP黑果枸杞花色苷纳米颗粒。所得CS-CPP黑果枸杞花色苷纳米颗粒粒径为215.3 nm,表面电势为36 mV,包封率为65.0%~72.2%;体外释放实验结果表明,在pH 7.0时该CS-CPP黑果枸杞花色苷纳米颗粒的释放率为24.3%~64.2%。体外细胞实验结果表明,黑果枸杞花色苷质量浓度为100~200μg/L的CS-CPP黑果枸杞花色苷纳米颗粒能够显著提高氧化低密度脂蛋白诱导的氧化损伤人脐静脉融合EAhy926细胞的存活率(P<0.05)。因此,CS-CPP复合凝胶体系能够包封黑果枸杞花色苷,其制备的CS-CPP黑果枸杞花色苷纳米颗粒具有较好的体外抗氧化能力。
译  名：
Preparation of Anthocyanin-Loaded Nanoparticles from Lycium ruthenium Murr. and Its Protective Effect on Oxidative Damage of EAhy926 Cells Induced by Oxidized Low-Density Lipoprotein
作  者：
RAN Linwu;MI Jia;LU Lu;CHEN Fei;LUO Qing;LI Xiaoying;YAN Yamei;CAO Youlong;HUANG Qingrong;Laboratory Animal Center, Ningxia Medical University;Institute of Wolfberry Engineering Technology, Ningxia Academy of Agriculture and Forestry Sciences;Department of Food Science, the State University of New Jersey of Rutgers;
关键词：
Lycium ruthenicum Murr.;;anthocyanins;;nanoparticles;;oxidative damage;;EAhy926 cells
摘  要：
In order to improve the stability and activity of anthocyanins from Lycium ruthenicum Murr., chitosan(CS) and casein phosphopeptide(CPP) composite gel system was used to prepare anthocyanin-loaded CS-CPP nanoparticles. The preparation conditions were optimized to be sequential addition of an equal volume of 2 mg/m L anthocyanins followed by 0.20–0.30 mg/m L CS to 0.5% CPP solution at pH 4 with stirring at room temperature. As a result, the CS-CPP nanoparticles containing anthocyanins were spontaneously formed by ionic gelation, which had an average particle size of 215.3 nm, surface potential of 36 mV and encapsulation efficiency of 65.0%–72.2%. The in vitro release test showed that the release percentage of anthocyanins from the nanoparticles was 24.3%–64.2% at pH 7.0. The in vitro cell test demonstrated that the nanoparticles with anthocyanin concentrations of 100–200 μg/L significantly elevated the survival rate of EAhy926 cells exposed to oxidized low-density lipoprotein(ox-LDL)(P<0.05). Therefore, the CS-CPP composite gel system can encapsulate anthocyanins from Lycium ruthenicum Murr., and the nanoparticles containing anthocyanins have good antioxidant effect in vitro.

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