Preparation of Curcumin Nanoemulsion and Its in Vitro Simulated Digestion Characteristics
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摘要: 为提高姜黄素的水溶性和生物可利用度，本研究以选择性水解大豆蛋白为乳化剂，构建了稳定的姜黄素纳米乳液运载体系，对纳米乳液的制备过程中均质压力的影响进行研究，并对纳米乳液的粒径、Zeta-电位、浊度、微观结构以及胃肠消化特性进行表征。结果表明，姜黄素的溶解度与油相有显著关系（P<0.05） ，溶解度从大到小分别为中链甘油三酯（MCT）>菜籽油>玉米油>橄榄油>大豆油。以50 MPa为均质压力，制备得到的乳液平均粒径最小（265.00±4.14 nm）、Zeta-电位绝对值较大（?30.77±0.71 mV）、浊度最低。分别以菜籽油和MCT为油相制备得到载姜黄素纳米乳能抵抗胃蛋白酶的消化，在胃部保持一定的界面张力使乳液维持原有形态，而在小肠中消化，游离脂肪酸释放率达60%。将菜籽油和MCT以不同比例进行复配，发现随着菜籽油比例的增加，姜黄素的生物可利用度和保留率显著降低，其中，以菜籽油:MCT=3:7为油相的乳液具备与以纯MCT为油相的乳液几乎相同的姜黄素生物可利用度和保留率，接近70%。研究结果对封装和释放高亲脂性功能成分的传递系统的设计具有重要指导意义。Abstract: In this study, a stable curcumin nanoemulsion delivery system was constructed using selectively hydrolyzed soy protein as the emulsifier to enhance the aqueous solubility and bioavailability of curcumin. The effect of homogenization pressure on nanoemulsions was investigated, and the particle size, zeta-potential, turbidity, microstructure, and the in vitro gastrointestinal digestion properties of nanoemulsions were determined. The solubility of curcumin was significantly (P<0.05) dependent on the type of oil, the solubility in four oil was medium chain triglycerides (MCT) > canola oil > corn oil > olive oil > soybean oil. The emulsions prepared under 50 MPa showed the smallest mean particle size (265.00±4.14 nm), larger zeta-potential (-30.77±0.71 mV), and the lowest turbidity. The curcumin-loaded nanoemulsions prepared with rapeseed oil and MCT could resist pepsin digestion and maintain a certain interfacial tension in the stomach to keep the emulsion in its original form, while being digested in the small intestine with a 60% release rate of free fatty acids. The bioavailability and retention of curcumin decreased significantly with the increasing in the ratio of canola oil to MCT. Among them, the emulsions formed with rapeseed oil:MCT=3:7 oil phase possessed almost the same bioavailability and retention of curcumin as those with pure MCT oil phase, close to 70%. The study would provide guide for the design of delivery systems to encapsulate and release high lipophilic functional components.
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Key words:
- curcumin /
- nanoemulsion /
- grease composition /
- in vitro digestion
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图 3 均质压力对乳液粒径和多分散系数的影响
Figure 3. Impact of homogeneous pressure on particle size and polydispersity coefficient of nanoemulsion
图 4 均质压力对乳液粒径分布的影响
Figure 4. Impact of homogeneous pressure on particle size distribution of nanoemulsion
图 5 均质压力对乳液Zeta-电位的影响
Figure 5. Impact of homogeneous pressure on Zeta- potential of nanoemulsion
图 7 乳液微观结构（10×60）
Figure 7. Microstructure of nanoemulsion (10×60)
注：a～d均质压力分别为30、40、50、60 MPa。
图 8 纳米乳在胃期微观结构的变化
Figure 8. Microstructure of nanoemulsion during gastric digestion
注：a～d分别为菜籽油纳米乳在胃消化30、60、90、120 min时的光学显微镜图像（10×100）；e～h分别为MCT纳米乳在胃消化30、60、90、120 min时的光学显微镜图像（10×100）。
图 9 纳米乳在肠期微观结构的变化
Figure 9. Microstructure of nanoemulsion during intestinal digestion
注：a～d分别为菜籽油纳米乳在肠消化30、60、90、120 min时的光学显微镜图像（10×20）；e～h分别为MCT纳米乳在肠消化30、60、90、120 min时的光学显微镜图像（10×20）。
图 10 FFAs随消化时间的释放率
Figure 10. Release rate of FFAs with digestion time
注：0、30%、50%、70%和100%为菜籽油在油相中的占比。
图 11 姜黄素的生物可利用度和保留率
Figure 11. Bioavailability and retention of curcumin
注：a~d和A~B分别代表不同样品生物可利用度和保留率之间存在显著性差异，P<0.05。
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