当前位置：
X-MOL 学术
›
J. Agric. Food Chem.
›
论文详情
Our official English website, www.x-mol.net, welcomes your
feedback! (Note: you will need to create a separate account there.)
Characterization and Absorption Kinetics of a Novel Multifunctional Nanoliposome Stabilized by Sea Cucumber Saponins Instead of Cholesterol.
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2019-12-23 , DOI: 10.1021/acs.jafc.9b06460 Rong Li 1 , Ling-Yu Zhang 1 , Zhao-Jie Li 1 , Chang-Hu Xue 1, 2 , Ping Dong 1 , Qing-Rong Huang 3 , Yu-Ming Wang 1, 2 , Tian-Tian Zhang 1
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2019-12-23 , DOI: 10.1021/acs.jafc.9b06460 Rong Li 1 , Ling-Yu Zhang 1 , Zhao-Jie Li 1 , Chang-Hu Xue 1, 2 , Ping Dong 1 , Qing-Rong Huang 3 , Yu-Ming Wang 1, 2 , Tian-Tian Zhang 1
Affiliation
|
Cholesterol was usually used to stabilize liposome, although there have been controversies on the relationship between dietary cholesterol and health. The present study aimed to prepare a novel multifunctional nanoliposomes stabilized by sea cucumber-derived saponins using ultrasound-assisted film dispersion method. A novel uniform liposome with a mass ratio of egg yolk lecithin/sea cucumber saponins at 75:25 was successfully prepared to encapsulate saponin, and the particle size was 164.8 ± 1.70 nm with a PDI value of 0.214 ± 0.022 and zeta potential of -15.97 ± 1.23 mV. The digestion and absorption results in vivo showed that the dietary saponins in liposome form could delay the peak time of saponins and prolong their residence time in the serum. Moreover, saponins were more easily converted into their corresponding metabolites after administration with saponins in the liposome form. The novel liposome as an efficient carrier with multiple functions had great potential in the development of functional food and biomedical applications.
中文翻译：
海参皂苷代替胆固醇稳定的新型多功能纳米脂质体的表征和吸收动力学。
胆固醇通常用于稳定脂质体，尽管在饮食中胆固醇与健康之间的关系方面存在争议。本研究旨在利用超声波辅助膜分散法制备由海参来源的皂苷稳定的新型多功能纳米脂质体。成功制备了蛋黄卵磷脂/海参皂苷的质量比为75:25的新型均匀脂质体，以包裹皂苷，其粒径为164.8±1.70 nm，PDI值为0.214±0.022，ζ电位为-15.97。 ±1.23毫伏。体内的消化吸收结果表明，脂质体形式的膳食皂苷可以延缓皂苷的峰值时间，延长其在血清中的停留时间。而且，用脂质体形式的皂苷给药后，皂苷更容易转化为其相应的代谢产物。作为具有多种功能的有效载体的新型脂质体在功能性食品和生物医学应用的开发中具有巨大潜力。
更新日期：2019-12-25
中文翻译：
海参皂苷代替胆固醇稳定的新型多功能纳米脂质体的表征和吸收动力学。
胆固醇通常用于稳定脂质体，尽管在饮食中胆固醇与健康之间的关系方面存在争议。本研究旨在利用超声波辅助膜分散法制备由海参来源的皂苷稳定的新型多功能纳米脂质体。成功制备了蛋黄卵磷脂/海参皂苷的质量比为75:25的新型均匀脂质体，以包裹皂苷，其粒径为164.8±1.70 nm，PDI值为0.214±0.022，ζ电位为-15.97。 ±1.23毫伏。体内的消化吸收结果表明，脂质体形式的膳食皂苷可以延缓皂苷的峰值时间，延长其在血清中的停留时间。而且，用脂质体形式的皂苷给药后，皂苷更容易转化为其相应的代谢产物。作为具有多种功能的有效载体的新型脂质体在功能性食品和生物医学应用的开发中具有巨大潜力。
京公网安备 11010802027423号