Nanoparticles for encapsulating polyphenol active substances and preparation method thereof

A technology of nanoparticles and polyphenolic compounds, which is applied in the fields of polymer chemistry and functional food, and can solve the problems of poor dispersion and stability of nanoparticles, low loading capacity of nanoparticles, low encapsulation efficiency, and complicated preparation and purification process of nanoparticles To achieve the effect of protecting slow release and anti-degradation properties, good application prospects, and improving slow-release and anti-degradation properties

Inactive Publication Date: 2013-02-13
CENT SOUTH UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the technical methods reported in these literatures still have some limitations
First, the dispersibility and stability of nanoparticles are not good, and it is difficult to control the particle size distribution of nanoparticles; seco...

Method used

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  • Nanoparticles for encapsulating polyphenol active substances and preparation method thereof
  • Nanoparticles for encapsulating polyphenol active substances and preparation method thereof
  • Nanoparticles for encapsulating polyphenol active substances and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Tea polyphenols-alkaline gelatin-dextran nanoparticles

[0031] Alkali-process gelatin and dextran of different molecular weights were subjected to Maillard reaction to synthesize alkali-process gelatin-dextran covalent conjugates. Add dextran with molecular weights of 10K, 40K, 70K and 500K to the above solution to prepare mixed solutions of dextran with different molecular weights and alkaline gelatin. After stirring and mixing, the pH value of the solution is adjusted to 7-9, and the solution is freeze-dried. Put the freeze-dried solid in a closed container filled with KBr saturated solution, keep the relative humidity at 79%, and place it at 60°C for Maillard reaction for 12-36h to obtain the reaction product alkaline gelatin-dextran covalent conjugate . After dissolving the Maillard reaction product with deionized water, mix the tea polyphenol solution and the alkaline gelatin-dextran covalent conjugate solution so that the final concentrations of the tea polyphe...

Embodiment 2

[0037] Epigallocatechin gallate (EGCG)-acid-processed gelatin-dextran nanoparticles

[0038] Acid-processed gelatin and dextran with a molecular weight of 70K were subjected to Maillard reaction to synthesize acid-processed gelatin-dextran covalent conjugates. The Maillard reaction conditions were the same as in Example 1. The Maillard reaction product was dissolved in deionized water to prepare a covalent conjugate solution of acid-processed gelatin-dextran with a concentration of 20 mg / mL. EGCG solutions with different concentrations and acid-processed gelatin-dextran covalent conjugate solutions are mixed to obtain EGCG-acid-processed gelatin-dextran nanoparticle solutions with different EGCG concentrations. Table 3 shows the light scattering results of nanoparticles formed by the covalent combination of EGCG and acid-processed gelatin-dextran at different concentrations.

[0039] Table 3. Particle size distribution, encapsulation efficiency and loading capacity of nanopar...

Embodiment 3

[0042] Other protein-polysaccharide nanoparticles encapsulating polyphenolic active substances

[0043] Using the above-mentioned similar method to encapsulate other polyphenol active substances, different polyphenol-protein-polysaccharide nanoparticles were prepared. The results of light scattering analysis, encapsulation efficiency and loading capacity are shown in Table 4.

[0044] Table 4. Particle size distribution, encapsulation efficiency and loading capacity of protein-polysaccharide nanoparticles encapsulating polyphenolic active substances

[0045]

[0046]

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Abstract

The invention discloses nanoparticles for encapsulating polyphenol active substances and a preparation method thereof, which belong to the technical field of high-polymer chemisty and functional foods. In the method, protein-polysaccharide nanoparticles for encapsulating polyphenol active substances through a Maillard reaction of proteins and polysaccharides and self-assembly of polyphenol and a protein-covalence conjugate. The nanoparticles have excellent properties of high encapsulating efficiency on polyphenol active substances, high loading amount, high protection activity and the like. The nanoparticles are cross-linked by using crosslinking agents such as glutaraldehyde, genipin and the like, so that the stability and slow-release performance of the nanoparticles can be further improved. A preparation process is performed in a full-water-phase environment, organic reagents, surfactants and other toxic reagents are not used, and raw materials of a carrier belong to natural macromolecules, so that the nanoparticles have excellent biocompatibility and biodegradability, and are accordant with the requirement of green chemistry.

Description

technical field [0001] The invention relates to a protein-polysaccharide nanoparticle encapsulating polyphenol active substances and a preparation method thereof, belonging to the technical field of polymer chemistry and functional food. Background technique [0002] Polyphenolic compounds are a class of substances widely distributed in nature, and hundreds of different types of polyphenolic compounds have been found to have a wide range of biological and pharmacological activities. A large number of studies have shown that polyphenolic compounds have the functions of scavenging free radicals, anti-oxidation, anti-mutation, anti-tumor, anti-bacterial, anti-virus, regulating immunity, preventing and curing vascular sclerosis, and lowering blood sugar. Although polyphenolic compounds have a variety of excellent biological functions, they are easily decomposed and destroyed by the digestive system in the body and lose their activity. For example, they are easily oxidized under ...

Claims

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Application Information

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IPC IPC(8): C08L89/00C08L5/02C08L5/00C08K5/134C08K5/132C08K5/13C08J3/03C08J3/24
Inventor 李娟刘又年张丽丽孙晓毅周辉辉林庆斌
Owner CENT SOUTH UNIV
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