Preparation, characterization and gastrointestinal stability of silk fibroin nanoparticles loaded with red wine polyphenols
2023
Paladines-Quezada, Diego | Cueva, Carolina | Gil-Muñoz, Rocío | Cenis, José Luis | Bartolomé, Begoña | Moreno-Arribas, M. Victoria | Lozano-Pérez, Antonio Abel | Ministerio de Ciencia, Innovación y Universidades (España) | Ministerio de Ciencia e Innovación (España) | European Commission | Agencia Estatal de Investigación (España) | Gobierno de la Región de Murcia | Comunidad de Madrid
Silk fibroin nanoparticles (SFN) are interesting drug delivery systems due to their high load capacity and low toxicity. The aim of this study was to reveal how SFN load red wine polyphenols (RWP), and to assess their protective effect during the early stages of digestion by using the dynamic gastrointestinal simulator (simgi®) under physiological conditions. RWP-SFN were prepared by incubation of SFN in red wine and recovered by centrifugation. The obtained nanoparticles (particle size of 194.4 ± 2.1 nm and a Zeta potential of −22.7 ± 0.1 mV) showed a significant polyphenol loading content (7386.59 ± 1018.28 μg/g) with a high encapsulation efficiency (66.66 ± 2.58%). They were highly stable during their passage through the digestive tract, being the activity of RWP highly preserved. This data paves the way for future developments of SFN as stabilizers with a wide range of applications in the field of food additives.
显示更多 [+] 显示较少 [-]This work was partially supported (80%) from the European Commission, European Regional Development Funds FEDER Operational Programme ‘Murcia’ CCINº 2007ES161PO001 (Project No. 1420–20), as well as Grants PID2019-108851RB-C21 (Spanish Ministry of Science and Innovation), and ALIBIRD-CM 2020 P2018/BAA-4343 (Comunidad de Madrid, Spain).
显示更多 [+] 显示较少 [-]Peer reviewed
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