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酒精性肝损伤已成为一个健康问题全球关注,根据世界卫生组织的统计数据,每年由于过度饮酒死亡的人数高达300多万。长期过量饮酒会引起酒精代谢产生活性氧在肝脏中积累造成氧化应激,造成脂肪在肝细胞中沉积。近年来,营养干预已经作为一种有效的预防手段而广受关注,已在大量天然食品中发现具有抗氧化活性的功能性物质。姜黄素是一种从姜科和天南星科的根和茎中提取的酚类活性物质,具有抗氧化、抗病毒、抗炎和其他功能活动。但姜黄素中的低水溶性、低生物利用度和较差储存稳定性,限制了其在营养和保健食品中的广泛应用。
稳态化运载体系已经被证明是实现食品功能因子高生物利用率及生理活性功能的有效方法,构建高效负载功能因子的食品载运体系已成为当前国内外食品领域的研究热点。本论文基于半乳糖的靶向,通过美拉德反应制备雨生红球藻蛋白-半乳糖偶联物(HPP-GAL),并通过乳化溶剂蒸发法制备了糖基化雨生红球藻蛋白-姜黄素纳米颗粒(HPP-GAL-CUR)。首先,雨生红球藻蛋白-半乳糖美拉德反应的程度通过褐变指数和接枝度进行监测,产生的偶联物通过傅立叶变换红外光谱仪(FTIR)、紫外-可见吸收光谱、荧光光谱等进行表征;其次,探讨该体系在提高姜黄素稳定性、体外释放特性、生物利用度和在缓解酒精性肝损伤方面的效果。
HPP-GAL复合纳米颗粒的制备过程如图2A所示。通过在420 nm处的吸光度变化对美拉德反应过程中的褐变指数进行监测,结果如图2B所示:在前4 h,随着美拉德反应时间的增加,褐变指数显著增加,褐变指数的增加代表二次美拉德反应产物的形成;反应5 h后,褐变指数略有下降,这可能是由于美拉德反应后期产生了副产物。图2C显示不同美拉德反应时间下HPP-GAL偶联物的糖基化程度。随着美拉德反应时间的增加,HPP-GAL偶联物的接枝度逐渐增加,在5 h达到最大值24.61%。说明半乳糖的羰基与蛋白质的氨基发生美拉德反应,形成希夫碱。褐变指数和接枝度的增加表明HPP和GAL之间发生了美拉德反应,为了尽量控制二次产物以及美拉德反应副产物的产生,将美拉德反应4 h后的HPP-GAL偶联物用于后续实验。
图2D为不同美拉德反应时间的HPP-GAL的FTIR谱图,其中3405和1075 cm-1处的特征峰属于O-H伸缩振动和C-O伸缩振动,其强度随反应时间的增加而增加,2935和2855 cm-1的特征峰强度降低,这与C-H和N-H的拉伸变化有关。此外,1647和1539 cm-1处的峰属于酰胺Ⅰ和酰胺Ⅱ带,这是蛋白质的特征峰,其强度明显下降,表明HPP与GAL的共价结合消耗了蛋白质的氨基。图2E为HPP-GAL偶联物在美拉德反应过程中荧光光谱的变化。可以看出,当HPP与GAL结合后,荧光发射最大值发生红移,说明美拉德反应能够使HPP的色氨酸向更亲水的环境移动,HPP的分子链伸展的更大,结构更松散,更多的显色集团暴露出来,增强了HPP的亲水性。同时,随着HPP-GAL偶联物的接枝度的增加,HPP表面有更多的GAL分子,引起了较强的空间位阻效应,从而阻断了HPP的色氨酸残基的荧光信号,导致HPP-GAL的荧光强度逐渐下降。
Curcumin delivery nanoparticles based on Maillard reaction of Haematococcus pluvialis protein/galactose for alleviating acute alcoholic liver damage
Xinyi Liua,b, Yukun Songa,b, Shasha Chenga,b,*, Mingqian Tana,b,*
a School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
b National Engineering Research Center of Seafood, Dalian 116034, China
*Corresponding author.
Abstract
The aim of this study is to investigate the feasibility of Maillard reaction products of Haematococcus pluvialis protein and galactose (HPP-GAL) for improving the bioactivities of curcumin (CUR) for alleviating alcoholic liver damage. CUR was embedded into HPP-GAL nanoparticles by the self-assembly of hydrogen bonding and hydrophobic interaction with the particle size around 200 nm. HPP-GAL enhanced the encapsulation efficiency and loading amount of CUR with the value of (89.21 ± 0.33)% and (0.500 ± 0.004)%, respectively. The stabilities of CUR under strong acid, salt ion stability and ultraviolet irradiation conditions were improved by the encapsulation. HPP-GAL-CUR nanoparticles exhibited excellent concentration-dependent in vitro antioxidant activities including DPPH and ABTS scavenging rates, and better protective effect on CUR against gastric acid environment as well as longer release of CUR in simulated intestinal fluid. In addition, the HPPGAL-CUR delivery system possessed liver targeting property due to the existence of GAL, which could effectively alleviate the alcohol-induced liver damage and the inflammation indexes by inhibiting the oxidative stress. Therefore, HPP-GAL-CUR nanoparticles might be a potential candidate system for the prevention of alcoholic liver damage in the future.
Reference:
LIU X Y, SONG Y K, CHENG S S, et al. Curcumin delivery nanoparticles based on Maillard reaction of Haematococcus pluvialis protein/galactose for alleviating acute alcoholic liver damage[J]. Food Science and Human Wellness, 2024, 13(5): 2629-2641. DOI:10.26599/FSHW.2022.9250211.
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