Effect of High Doses of Pterostilbene on the Properties of Nanoemulsion under Different Conditions
-
摘要: 为了考察大剂量紫檀芪（Pterostilbene，PTE）对纳米乳液特性的影响，本研究构建了富含大剂量PTE的纳米乳液运载体系，同时研究了不同条件（包括pH、盐离子浓度、反复冻融、冻干、离心）PTE对乳液体系的粒径以及流变特性变化的影响。结果表明，大剂量PTE（2%，w/v）使乳液体系的粒径减小、ζ-电位绝对值增加、乳液黏度增加。在2000~8000 r/min的中低离心转速下，大剂量PTE能显著（P<0.05）提高乳液的离心保留率；在不同pH、低盐离子浓度、冻干的处理条件下，大剂量PTE提高乳液体系稳定性。总之，纳米乳液体系对活性物质PTE的负载并不仅产生单向的影响，PTE本身就会影响乳液体系的构建和稳定性，该研究结果为拓展负载功能活性物质的乳液体系的应用提供了理论基础。Abstract: In order to investigate the effect of a high dose of pterostilbene (PTE) on the properties of nanoemulsion, a nanoemulsion delivery system enriched with a high dose of PTE was constructed, and the effect of PTE on the particle size and rheological properties of the emulsion system under different conditions (including pH, salt ion concentration, repeated freeze-thawing, freeze-drying and centrifugation) was investigated. The results showed that a high dose of PTE (2%, w/v) decreased the particle size, increased the absolute value of ζ-potential, the viscosity of the emulsions and the retention rate of the emulsions by centrifugation at 2000~8000 r/min. The high dose of PTE also improved the stability of the nanoemulsion under different pH, low salt ion concentration and freeze-drying treatment conditions. In conclusion, the nanoemulsion not only had a unidirectional effect on the loading of active substance such as PTE, but also the PTE itself affected the nanoemulsion construction and stability. This research wouldprovide a theoretical basis for expanding the application of nanoemulsion loaded with active substances.
-
Key words:
- pterostilbene /
- camellia seed oil /
- nanoemulsion /
- stability
-
图 1 紫檀芪添加对纳米乳剂理化性质的影响
注：a：粒径；b：ζ-电位；c：表观黏度；d：剪切应力；e：储存模量G'；f：损耗模量G''；g：损耗角正切值tanδ；图2同。
Figure 1. Effect of pterostilbene addition on the physicochemical properties of nanoemulsions
图 2 大剂量紫檀芪对不同盐离子浓度下纳米乳剂理化性质的影响
注：图中M表示mol/L。
Figure 2. Effects of large doses of pterostilbene on the physicochemical properties of nanoemulsions under different salt ion concentrations
图 3 不同pH对大剂量紫檀芪纳米乳理化性质的影响
注：a：粒径；b：ζ-电位；c和d：表观黏度和剪切应力；e和f：损耗角正切值tanδ；其中c和d图中上升的为剪切应力，下降的为表观粘度。
Figure 3. Effects of large doses of pterostilbene on the physicochemical properties of nanoemulsions under different pH treatments:
图 4 反复冻融下大剂量紫檀芪对纳米乳剂理化性质的影响
注：a： 冻融后纳米乳液的外观；b：粒径和ζ-电位；c：表观粘度；d：剪切应力；e：储存模量G'；f：损耗模量G''；g：损耗角正切值tanδ；其中CK为空白组，PTE为添加PTE组，CK'和PTE'为反复冻融后的试验组。
Figure 4. Effect of large doses of pterostilbene on the physicochemical properties of nanoemulsion under repeated freezing and thawing
图 5 冻干处理下大剂量紫檀芪对的纳米乳液流变特性的影响
注：a：冻干后纳米乳液的外观；b：表观黏度；c：剪切应力；d：储存模量G'；e：损耗模量G''；f：损耗角正切值tanδ。
Figure 5. Effect of large dose of pterostilbene on the rheological properties of nanoemulsion under freeze-drying treatment
-
[1] MA Z, ZHANG X, XU L, et al. Pterostilbene: Mechanisms of its action as oncostatic agent in cell models and in vivo studies[J]. Pharmacological Research,2019,145:104265. doi: 10.1016/j.phrs.2019.104265 [2] TSAI H Y, HO C T, CHEN Y K. Biological actions and molecular effects of resveratrol, pterostilbene, and 3'-hydroxypterostilbene[J]. Journal of Food and Drug Analysis,2017,25(1):134−147. doi: 10.1016/j.jfda.2016.07.004 [3] CHEN R J, KUO H C, CHENG L H, et al. Apoptotic and nonapoptotic activities of pterostilbene against cancer[J]. International Journal of Molecular Sciences,2018,19(1):287. doi: 10.3390/ijms19010287 [4] WEI-SHENG L, VALORIE L J, CHI-TANG H, et al. Occurrence, bioavailability, anti-inflammatory, and anticancer effects of pterostilbene[J]. Journal of Agricultural and Food Chemistry,2020,68(46):12788−12799. doi: 10.1021/acs.jafc.9b07860 [5] LIU Q Y, CHEN J J, QIN Y, et al. Zein/fucoidan-based composite nanoparticles for the encapsulation of pterostilbene: Preparation, characterization, physicochemical stability, and formation mechanism[J]. International Journal of Biological Macromolecules,2020,158:461−470. doi: 10.1016/j.ijbiomac.2020.04.128 [6] BETHUNE S J, SCHULTHEISS N, HENCK J O. Improving the poor aqueous solubility of nutraceutical compound pterostilbene through cocrystal formation[J]. Crystal Growth & Design,2011,11(7):2817−2823. [7] COIMBRA M, ISACCHI B, VAN BLOOIS L, et al. Improving solubility and chemical stability of natural compounds for medicinal use by incorporation into liposomes[J]. International Journal of Pharmaceutics,2011,416(2):433−442. doi: 10.1016/j.ijpharm.2011.01.056 [8] LIU Q Y, CHEN J J, QIN Y, et al. Encapsulation of pterostilbene in nanoemulsions: influence of lipid composition on physical stability, in vitro digestion, bioaccessibility, and Caco-2 cell monolayer permeability[J]. Food & Function,2019,10(10):6604−6614. [9] SUN Y, XIA Z, ZHENG J, et al. Nanoemulsion-based delivery systems for nutraceuticals: Influence of carrier oil type on bioavailability of pterostilbene[J]. Journal of Functional Foods,2015,13:61−70. doi: 10.1016/j.jff.2014.12.030 [10] GARAVAND F, JALAI-JIVAN M, ASSADPOUR E, et al. Encapsulation of phenolic compounds within nano/microemulsion systems: A review[J]. Food Chemistry,2021,364:130376. doi: 10.1016/j.foodchem.2021.130376 [11] SHARMA S, CHENG S-F, BHATTACHARYA B, et al. Efficacy of free and encapsulated natural antioxidants in oxidative stability of edible oil: Special emphasis on nanoemulsion-based encapsulation[J]. Trends in Food Science & Technology,2019,91:305−318. [12] AKHAVAN S, ASSADPOUR E, KATOUZIAN I, et al. Lipid nano scale cargos for the protection and delivery of food bioactive ingredients and nutraceutical[J]. Trends in Food Science & Technology,2018,74:132−146. [13] AGUILERA-GARRIDO A, DEL CASTILLO-SANTAELLA T, GALISTEO-GONZALEZ F, et al. Investigating the role of hyaluronic acid in improving curcumin bioaccessibility from nanoemulsions[J]. Food Chemistry,2021,351:129301. doi: 10.1016/j.foodchem.2021.129301 [14] DUO W, DILING Y, CHARLEY H, et al. Stabilization mechanism and chemical demulsification of water-in-oil and oil-in-water emulsions in petroleum industry: A review[J]. Fuel,2021,286(3):119390. [15] P K N, DAVID H, JACOB M, et al. Dynamic interactions between a silica sphere and deformable interfaces in organic solvents studied by atomic force microscopy[J]. Langmuir: The ACS Journal of Surfaces and Colloids,2016,32(38):9797−9806. doi: 10.1021/acs.langmuir.6b02306 [16] VON STASZEWSKI M, PIZONES RUIZ-HENESTROSA V M, PILOSOF A M R. Green tea polyphenols-β-lactoglobulin nanocomplexes: Interfacial behavior, emulsification and oxidation stability of fish oil[J]. Food Hydrocolloids,2014,35:505−511. doi: 10.1016/j.foodhyd.2013.07.008 [17] GHIASI F, GOLMAKANI M T, ESKANDARI M H, et al. Effect of sol-gel transition of oil phase (O) and inner aqueous phase (W1) on the physical and chemical stability of a model PUFA rich-W1/O/W2 double emulsion[J]. Food Chemistry,2021,376:131929. [18] WANG L, ZHANG S, JIANG W, et al. Ability of casein hydrolysate-carboxymethyl chitosan conjugates to stabilize a nanoemulsion: Improved freeze-thaw and pH stability[J]. Food Hydrocolloids,2020,101:105452. doi: 10.1016/j.foodhyd.2019.105452 [19] LI Q, SHI J, DU X, et al. Polysaccharide conjugates from Chin brick tea (Camellia sinensis) improve the physicochemical stability and bioaccessibility of beta-carotene in oil-in-water nanoemulsions[J]. Food Chemistry,2021,357:129714. doi: 10.1016/j.foodchem.2021.129714 [20] CHENG C, GAO H, MCCLEMENTS D J, et al. Impact of polysaccharide mixtures on the formation, stability and EGCG loading of water-in-oil high internal phase emulsions[J]. Food Chemistry,2022,372:131225. doi: 10.1016/j.foodchem.2021.131225 [21] 林艳. 紫檀芪纳米乳的制备及对小鼠脂代谢和肠道菌群的影响[D]. 合肥: 安徽农业大学, 2019LIN Y. Preparation and effects of Rosmarinus officinalis nanoemulsion on lipid metabolism and intestinal flora in mice[D]. Hefei: Anhui Agricultural University, 2019. [22] RUIZ M J, FERNANDEZ M, PICO Y, et al. Dietary administration of high doses of pterostilbene and quercetin to mice is not toxic[J]. Journal of Agricultural and Food Chemistry,2009,57(8):3180−3186. doi: 10.1021/jf803579e [23] CAI X, DU X, ZHU G, et al. Induction effect of NaCl on the formation and stability of emulsions stabilized by carboxymethyl starch/xanthan gum combinations[J]. Food Hydrocolloids,2020,105:105776. doi: 10.1016/j.foodhyd.2020.105776 [24] 袁丽, 孙楚楚, 党庆玲, 等. W/O/W型复乳的制备优化及包埋矢车菊素-3-葡萄糖苷效果分析[J]. 食品科学,2019,40(6):272−280. [YUAN L, SUN C, DANG Q, et al. Optimization of preparation of W/O/W multiple emulsion and evaluation of its ability to encapsulate cyanidin-3-glucoside[J]. Food Science,2019,40(6):272−280. [25] TAVARES L, ZAPATA NOREÑA C P, BARROS H L, et al. Rheological and structural trends on encapsulation of bioactive compounds of essential oils: A global systematic review of recent research[J]. Food Hydrocolloids,2022,129:107628. doi: 10.1016/j.foodhyd.2022.107628 [26] 张亚珍, 熊文飞, 裴亚琼, 等. 盐离子对花生粕分离蛋白纳米粒子及其稳定Pickering乳液特性的影响[J]. 食品科学,2019,40(24):1−7. [ZHANG Y, XIONG W, PEI Y, et al. Effects of salt ions on the properties of peanut protein isolate nanoparticles and Pickering emulsion stabilized with the nanoparticles[J]. Food Science,2019,40(24):1−7. doi: 10.7506/spkx1002-6630-20180910-092 [27] ZHU Y, MCCLEMENTS D J, ZHOU W, et al. Influence of ionic strength and thermal pretreatment on the freeze-thaw stability of Pickering emulsion gels[J]. Food Chemistry,2020,303:125401. doi: 10.1016/j.foodchem.2019.125401 [28] 张立彦, 杨杨, 范丽萍. NaCl对壳寡糖/果胶静电自组装作用的影响[J]. 华南理工大学学报(自然科学版),2019,47(12):133−141. [ZHANG L, YANG Y, FAN L. Effect of NaCl on electrostatic self-assembly behavior between chitooligosaccharide and pectin[J]. Journal of South China University of Technology (Natural Science Edition),2019,47(12):133−141. doi: 10.12141/j.issn.1000-565X.190284 [29] DU Q, ZHOU L, LYU F, et al. The complex of whey protein and pectin: Interactions, functional properties and applications in food colloidal systems-A review[J]. Colloids Surf B Biointerfaces,2022,210:112253. doi: 10.1016/j.colsurfb.2021.112253 [30] 姚倩, 刘嵬, 吕露阳, 等. pH对白藜芦醇-石榴籽油纳米乳理化性质的影响[J]. 食品工业科技,2016,37(20):150−153,159. [YAO Q, LIU W, LÜ L, et al. Effect of pH on physiochemical properties of trans-resveratrol nanoemulsions with pomegranate seed oil[J]. Science and Technology of Food Industry,2016,37(20):150−153,159. doi: 10.13386/j.issn1002-0306.2016.20.021 [31] MOLL P, SALMINEN H, ROETH C, et al. Concentrated pea protein–apple pectin mixtures as food glue: Influence of biopolymer concentration and pH on stickiness[J]. Food Hydrocolloids,2022,130:107671. doi: 10.1016/j.foodhyd.2022.107671 [32] THANASUKARN P, PONGSAWATMANIT R, MCCLEMENTS D J. Influence of emulsifier type on freeze-thaw stability of hydrogenated palm oil-in-water emulsions[J]. Food Hydrocolloids,2004,18(6):1033−1043. doi: 10.1016/j.foodhyd.2004.04.010 [33] WANG Y, LIN R, SONG Z, et al. Freeze-thaw stability and oil crystallization behavior of phospholipids/whey protein-costabilized acidic emulsions with four oil types[J]. Food Hydrocolloids,2022,125:107385. doi: 10.1016/j.foodhyd.2021.107385 [34] WANG H, WANG Y, XU K, et al. Causal relations among starch hierarchical structure and physicochemical characteristics after repeated freezing-thawing[J]. Food Hydrocolloids,2022,122(1):107121. [35] YUE Z, ZHENHUA S, CHUNHUI G, et al. Nanoemulsion for solubilization, stabilization, and in vitro release of pterostilbene for oral delivery[J]. AAPS PharmSciTech,2014,15(4):1000−1008. doi: 10.1208/s12249-014-0129-4 [36] TANG C H, LIU F. Cold, gel-like soy protein emulsions by microfluidization: Emulsion characteristics, rheological and microstructural properties, and gelling mechanism[J]. Food Hydrocolloids,2013,30(1):61−72. doi: 10.1016/j.foodhyd.2012.05.008 [37] LU W, MAIDANNYK V, KELLY A L, et al. Fabrication and characterization of highly re-dispersible dry emulsions[J]. Food Hydrocolloids,2020,102:105617. doi: 10.1016/j.foodhyd.2019.105617 [38] LIU Z, CAO Z, ZHAO M, et al. Synergistic influence of protein particles and low-molecular-weight emulsifiers on the stability of a milk fat-based whippable oil-in-water emulsion[J]. Food Hydrocolloids,2022,127:107520. doi: 10.1016/j.foodhyd.2022.107520 -
下载:
点击查看大图
图(6)
计量
- 文章访问数: 42
- HTML全文浏览量: 29
- PDF下载量: 0
- 被引次数: 0
京公网安备 11010502036328号 京ICP备17033152号