Improved in vitro digestion stability of(-)-epigallocatechingallate through nanoliposome encapsulati

• 作 者: Li-qiang Zou Sheng-feng Peng Wei Liu Lu Gan Wei-lin Liu Rui-hong Liang Cheng-mei Liu Jing Niu Yan-lin Cao Zhen Liu Xing Chen
• 机 构: StateKeyLaboratoryofFoodScienceandTechnology,NanchangUniversity,Nanchang,No.235NanjingEastRoad,Nanch
• 出 处: 2014年全国生物技术与食品质量博士后学术论坛
• 发表日期: 2014年10期
• 关键词: EGCG nanoliposome sustaining release in vitro digestion stability in vitro antio

　　(-)-Epigallocatechingallate(EGCG)is unstable and degraded in near-neutral or alkaline fluids.To overcome its limitation,EGCG nanoliposome(EN)was prepared by an ethanol injection method combined with dynamic high-pressure microfluidization.EN possessed good physicochemical characterizations(high entrapment efficiency = 92.1%,small average particle size = 71.7 nm,low polydispersity,index =0.286 and zeta potential =-10.81 mv).EN exhibited a relative good sustained release property.Stability of EGCG in simulated intestinal fluid(SIF)was significantly improved by nanoliposome encapsulation.After 1.5 h incubating in SIF without or with pancreatin,the residual EGCG of EN was 31.2%and 47.7%respectively,but the residual EGCG in EGCG solution was only 3.4%and 3.5%respectively.The degenerations of in vitro antioxidant activities of EGCG were effectively slowed by nanoliposome encapsulation.This study expects to provide theories and practice guides for further applications of EN.