Creating burdock polysaccharide-oleanolic acid-ursolic acid nanoparticles to deliver enhanced anti-inflammatory effects: fabrication, structural characterization and property evaluation
文献类型： 外文期刊
作者： Zhu, Shanshan 1 ; Qiu, Zhichang 1 ; Qiao, Xuguang 1 ; Waterhouse, Geoffrey I. N. 2 ; Zhu, Wenqing 1 ; Zhao, Wenting 3 ; He, Qiuxia 4 ; Zheng, Zhenjia 1 ;
作者机构： 1.Shandong Agr Univ, Shandong Higher Educ Inst, Coll Food Sci & Engn, Key Lab Food Proc Technol & Qual Control, Tai An 271018, Peoples R China
2.Univ Auckland, Sch Chem Sci, Auckland 1025, New Zealand
3.Beijing Acad Agr & Forestry Sci, Inst Agrifood Proc & Nutr, Vegetable Res Ctr, Beijing 100097, Peoples R China
4.Qilu Univ Technol, Shandong Acad Sci, Biol Inst, Jinan 250103, Peoples R China
关键词： Encapsulation; Structural features; Particle size; Zeta potential; Thermodynamic properties; In vivo verification
期刊名称：FOOD SCIENCE AND HUMAN WELLNESS （ 影响因子：7.0； 五年影响因子：8.3 ）
ISSN：
年卷期： 2023 年 12 卷 2 期
页码：
收录情况： SCI
摘要： This study explored the potential of polysaccharides from Actium lappa (ALPs) as natural wall materials for producing ALP-based nanoparticles to deliver poorly water-soluble oleanolic acid (OA) and ursolic acid (UA). Encapsulating OA+UA with ALPs (ALP:OA+UA, 50:1; OA:UA, 1:1) changed the crystalline nature to a more amorphous state through hydrogen bonding and involving O-H/C-O/O-C-O groups. ALP-OA/UA nanoparticles had a particle size and zeta potential (in water) of 199.1 nm/-7.15 mV, with a narrow unimodal size distribution, and excellent pH, salt solution, temperature and storage stability. Compared with ALPs, ALP-OA/UA nanoparticles showed enhanced anti-inflammatory activity (especially at a dose of 100 mu g/mL) in a CuSO4-induced zebrafish inflammation model via down-regulating the NF-kappa B signalling pathway and gene expression of associated transcription factors and cytokines (TNF-alpha, IL-1 beta and IL-8). Therefore, ALP-based nanoparticles are natural and anti-inflammatory carriers for hydrophobic bioactive molecules. (c) 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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