Construction and characterization of a novel Myr-OSADS-CIn micelle for enhanced stability and bioavailability of myricetin

文献类型： 外文期刊

第一作者： Nie, Zhi-Yuan

作者： Nie, Zhi-Yuan;Li, Xue-Ying;Chen, Ying-Ying;Kuang, Dan-Dan;Sun, Yu-Lin;Xiao, Huan-Huan;Li, Qiang-Ming;Luo, Jian-Ping;Zha, Xue-Qiang;Nie, Zhi-Yuan;Li, Xue-Ying;Chen, Ying-Ying;Kuang, Dan-Dan;Sun, Yu-Lin;Xiao, Huan-Huan;Li, Qiang-Ming;Luo, Jian-Ping;Zha, Xue-Qiang;Deng, Yuan-Yuan;Deng, Yuan-Yuan;Deng, Yuan-Yuan

作者机构：

关键词： Myricetin; OSA-Debranched lotus root starch; Cationic inulin; Micelles; Controlled release

期刊名称：FOOD BIOSCIENCE （ 影响因子：5.9； 五年影响因子：6.1 ）

ISSN： 2212-4292

年卷期： 2024 年 60 卷

页码：

收录情况： SCI

摘要： In this study, a novel self-assembled micelle (Myr-OSADS-CIn) based on OSA-debranched lotus root starch (OSADS) and cationic inulin (CIn) was successfully constructed to enhance the stability and bioavailability of myricetin (Myr). Firstly, lotus root starch and inulin were chemically modified. The results of Fourier transform infrared spectroscopy, X-ray diffraction, Nuclear magnetic resonance spectroscopy and Element analysis confirmed the successful synthesis of OSADS and CIn. When the optimal weight ratio of Myr/OSADS/CIn was 1:40:120, a stable Myr-OSADS-CIn composite micelle was successfully formed. The key characteristics of the micelle included a polydispersity index (PDI) of 0.321, a zeta-potential of +24.247 mV, and an encapsulation efficiency of 87.536%. Transmission electron microscopy analysis revealed unique core-shell structures within the Myr-OSADS-CIn micelle. The formation and stability of the composite micelle were primarily influenced by hydrogen bonds and electrostatic interactions. Notably, the Myr-OSADS-CIn micelle exhibited excellent biocompatibility, significant antioxidant activity and controlled release of Myr. Furthermore, in vivo bioavailability of Myr in the Myr-OSADS-CIn micelle was found to be 4.054 times higher compared to free Myr. In conclusion, the Myr-OSADS-CIn micelle shows promise as a delivery system for the effective use of Myr in the food industry.

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