首页|荞麦糖肽脂质体的制备及其稳定性和缓释研究

荞麦糖肽脂质体的制备及其稳定性和缓释研究

扫码查看
制备一种荞麦糖肽(buckwheat glycopeptide,BG)缓释脂质体,提高荞麦糖肽的生物利用度.本研究首先对制备所得的BG进行稳定性分析,随后利用反向蒸发法制备荞麦糖肽脂质体(buckwheat glycopeptide liposomes,BGL),经响应面实验对包埋工艺进行优化,并探究其稳定性、体外缓释特性、α-葡萄糖苷酶(α-glucosidase,AGase)抑制活性和抗氧化活性.结果表明:温度(20~80 ℃)对BG的活性影响较小,碱性条件下BG易失活.从5种磷脂中筛选出蛋黄卵磷脂制备BGL,响应面优化工艺条件为磷脂与胆固醇质量比为4.2∶1.0,脂药比为7.5∶1.0,水相体积为1 mL,此条件下,BGL包埋率为72.64%.BGL对高温(100℃)环境不耐受,在短时间(1 h)内具有广谱pH(2~10)稳定性,反复冻融5次对其渗漏率无显著影响(P>0.05).BGL在体外模拟胃、肠体系中表现出良好的缓释特性,24 h累计释放速率分别为(84.50±2.30)%和(60.17± 1.42)%.
Preparation,Stability and Sustained Release of Buckwheat Glycopeptide Liposomes
To prepare a sustained-release liposome of buckwheat glycopeptide(BG)and improve the bioavail-ability of BG,the stability of the prepared BG was firstly analyzed in this study,and reverse evaporation was used to prepared buckwheat glycopeptide liposomes(BGL),whose encapsulation process was optimized by response surface experiment.Subsequently,the stability,in vitro sustained release properties and biological activity of BGL were fur-ther investigated.The results indicated that temperature(20~80 ℃)had little effect on the activity of BG,but it declined rapidly in alkaline environment.Egg yolk lecithin was selected from five phospholipids to prepare BGL,and the optimum embedding conditions determined by the response surface experiment were as follows:the phospholipid to cholesterol mass ratio of 4.2∶1.0,lipid to drug ratio of 7.5∶1.0 and aqueous phase volume of 1 mL.Experiments carried out under these conditions led to the encapsulation rate of 72.64%for BGL.In vitro stability results indicated that the structural integrity of the BGL was easily destroyed under high temperatures(100 ℃).Conversely,BGL re-vealed a broad-spectrum pH(2~10)activity when the treatment time was 1 h and there was no significant effect(P>0.05)on leakage rate of BGL after repeated freezing and thawing five times.BGL had sustained-release char-acteristics in the simulated gastric and intestinal systems in vitro,and the cumulative release rate of 24 h was(84.50± 2.30)%and(60.17±1.42)%,respectively.

buckwheat glycopeptidestabilityliposomesin vitro sustained releasebioactivity

周柳莎、胡香莲、俞瑜媛、徐海星、施永清

展开 >

浙江工商大学食品与生物工程学院,杭州 310018

荞麦糖肽 脂质体 稳定性 体外缓释 生物活性

2024

中国粮油学报
中国粮油学会

中国粮油学报

CSTPCD北大核心
影响因子:1.056
ISSN:1003-0174
年,卷(期):2024.39(4)
  • 45