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Encapsulation of Hydrophobic and Low-Soluble Polyphenols into Nanoliposomes by pH-Driven Method: Naringenin and Naringin as Model Compounds

文献类型： 外文期刊

作者： Chen, Mianhong 1 ; Li, Ruyi 1 ; Gao, Yuanyuan 1 ; Zheng, Yeyu 1 ; Liao, Liangkun 1 ; Cao, Yupo 1 ; Li, Jihua 1 ; Zhou, We 1 ;

作者机构： 1.Chinese Acad Trop Agr Sci, Agr Prod Proc Res Inst, Minist Agr & Rural Affairs, Key Lab Trop Crop Prod Proc, Zhanjiang 524001, Peoples R China

2.Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Jiangxi, Peoples R China

3.Hainan Key Lab Storage & Proc Fruits & Vegetables, Zhanjiang 524001, Peoples R China

关键词： naringenin; naringin; nanoliposomes; pH-driven; stability

期刊名称：FOODS （ 影响因子：4.092； ）

ISSN：

年卷期： 2021 年 10 卷 5 期

页码：

收录情况： SCI

摘要： Naringenin and naringin are a class of hydrophobic polyphenol compounds and both have several biological activities containing antioxidant, anti-inflammatory and anti-tumor properties. Nevertheless, they have low water solubility and bioavailability, which limits their biological activity. In this study, an easy pH-driven method was applied to load naringenin or naringin into nanoliposomes based on the gradual reduction in their water solubility after the pH changed to acidity. Thus, the naringenin or naringin can be embedded into the hydrophobic region within nanoliposomes from the aqueous phase. A series of naringenin/naringin-loaded nanoliposomes with different pH values, lecithin contents and feeding naringenin/naringin concentrations were prepared by microfluidization and a pH-driven method. The naringin-loaded nanoliposome contained some free naringin due to its higher water solubility at lower pH values and had a relatively low encapsulation efficiency. However, the naringenin-loaded nanoliposomes were predominantly nanometric (44.95-104.4 nm), negatively charged (-14.1 to -19.3 mV) and exhibited relatively high encapsulation efficiency (EE = 95.34% for 0.75 mg/mL naringenin within 1% w/v lecithin). Additionally, the naringenin-loaded nanoliposomes still maintained good stability during 31 days of storage at 4 degrees C. This study may help to develop novel food-grade colloidal delivery systems and apply them to introducing naringenin or other lipophilic polyphenols into foods, supplements or drugs.

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