虾青素的生物功效及其运载体系研究现状
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摘要
虾青素是一种天然抗氧化剂,不仅具有强抗氧化功效,还具有抗炎、抗糖尿病、抗肿瘤等生物功效。但是由于水溶性低、见光易分解等特性,限制了其在功能性食品、医药等领域中的应用。近年来,大量研究利用运载体系负载虾青素以降低降解速率,提高其生物利用度,从而扩大虾青素的应用范围。该文结合虾青素的生物功效,对不同运载体系的负载特性进行了综述,选择合适的运载体系可以有效改善虾青素的生物功效,对提高虾青素的稳定性和生物利用度具有重要意义。同时,对实现虾青素靶向转运和吸收提供参考依据。
Astaxanthin is a novel powerful antioxidant that not only has strong antioxidant ability,but also has anti-inflammatory,anti-diabetic,anti-tumor effects and other biological activities. However,its poor solubility in water and chemical instability limit its applications in functional foods and medicines. In recent years,many studies have been conducted to study delivery systems in order to reduce the degradation rate of astaxanthin and improve its bioavailability and expand its application range. By considering the biological activities of astaxanthin,this review summarized the loading characteristics of different delivery systems. It was found that choosing a suitable delivery system can effectively improve the biological activities of astaxanthin,which has significant importance for improving the stability and utilizing rate of astaxanthin. Additionally,this review provides certain reference for realizing target transportation and absorption of astaxanthin.
Astaxanthin is a novel powerful antioxidant that not only has strong antioxidant ability,but also has anti-inflammatory,anti-diabetic,anti-tumor effects and other biological activities. However,its poor solubility in water and chemical instability limit its applications in functional foods and medicines. In recent years,many studies have been conducted to study delivery systems in order to reduce the degradation rate of astaxanthin and improve its bioavailability and expand its application range. By considering the biological activities of astaxanthin,this review summarized the loading characteristics of different delivery systems. It was found that choosing a suitable delivery system can effectively improve the biological activities of astaxanthin,which has significant importance for improving the stability and utilizing rate of astaxanthin. Additionally,this review provides certain reference for realizing target transportation and absorption of astaxanthin.
引文
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[23]刘颖芬,辛乃宏,李炳乾,等.雨生红球藻虾青素对小鼠免疫调节的研究[J].食品研究与开发,2017,38(20):183-187.
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[27] DU X P,BAI M L,HUANG Y,et al. Inhibitory effect of astaxanthin on pancreatic lipase with inhibition kinetics integrating molecular docking simulation[J]. Journal of Functional Foods,2018,48:551-557.
[28]周婉,李芸,马也,等.虾青素-胶原蛋白耦合物改善小鼠皮肤光老化作用研究[J].中国海洋药物,2017,37(3):183-187.
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[31] KHALID N,SHU G,HOLLAND B J,et al. Formulation and characterization of O/W nanoemulsions encapsulating high concentration of astaxanthin[J]. Food Research International,2017,102:364-371.
[32] SHU G F,KHALID N,CHEN Z,et al. Formulation and characterization of astaxanthin-enriched nanoemulsions stabilized using ginseng sa-ponins as natural emulsifiers[J]. Food Chemistry,2018,255(30):67-74.
[33]吴婉仪,李璐,解新安,等.基于响应面法构建虾青素纳米乳液[J].食品工业科技,2018,39(10):204-210.
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[36]刘玮琳,魏富强,韩剑众,等.脂质体在食品中的应用及体外消化研究进展[J].食品科学,2015,36(23):295-300.
[37] PAN L,ZHANG S,GU K,et al. Preparation of astaxanthin-loaded liposomes:characterization,storage stability and antioxidant activity[J]. Cy TA-Journal of Food,2018,16(1):607-618.
[38] PENG C H,CHANG C H,PENG R Y,et al. Improved membrane transport of astaxanthine by liposomal encapsulation[J]. European Journ-al of Pharmaceutics&Biopharmaceutics,2010,75(2):154-161.
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[40]李福民,刘媛,廖金凤,等.虾青素脂质体对小鼠皮肤紫外线损伤干预机制的初步研究[J].四川大学学报(医学版),2018,49(5):712-715.
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[2]莫镜池,李晓芬,熊华斌,等.虾青素清除ABTS自由基的紫外-可见吸收光谱研究[J].食品工业,2018,39(3):94-97.
[3] SAJAD F,FATEMEH A. Astaxanthin:a mechanistic review on its biological activities and health benefits[J].Pharmacological Research,2018,136:1-20.
[4] SY C,GLEIZE B,DANGLES O,et al. Effects of physicochemical properties of carotenoids on their bioaccessibility,intestinal cell uptake,and blood and tissue concentrations[J]. Molecular Nutrition&Food Research,2012,59(9):1 385-1 397.
[5] MARTNEZDELGADO A A, KHANDUAL S,VILLANUEVARODRGUEZ S J. Chemical stability of astaxanthin integrated into a food matrix:Effects of food processing and methods for preservation[J]. Food Chemistry,2017,225:23-30.
[6]张珊珊,吴旻,张晓音,等.虾青素对小鼠肝脏原代细胞氧化应激的影响[J].华南农业大学学报,2017,38(6):14-19.
[7]牛婷婷,王峰,吴玮,等.虾青素对脐静脉内皮细胞的抗氧化作用[J].中国食品学报,2017,17(6):40-46.
[8]倪晓锋,于海宁,王姗姗,等.虾青素保护PC-3细胞免受H2O2氧化应激的作用机制[J].食品科学,2018,39(9):154-162.
[9]韩敏敏,郝翠,王喆,等.虾青素对Aβ诱导的阿尔茨海默病大鼠损伤的保护作用[J].中国海洋药物,2018,37(4):39-44.
[10] CHENY Y,LEE P C,WU Y L,et al. In vivo effects of free form astaxanthin powder on anti-oxidation and lipid metabolism with high-cholesterol diet[J]. PLo S One,2015,10(8):1-16.
[11] LI M Y,SUN L,NIU X T,et al. Astaxanthin protects lipopolysaccharide-induced inflammatory response in Channa argus through inhibiting NF-κB and MAPKs signaling pathways[J]. Fish&Shellfish Immunology,2019,86:280-286.
[12]朱凌羽,张子琪,兰海楠,等.虾青素对脂多糖通过TLR4/MyD88/NF-κB信号通路诱导的IPEC-J2细胞炎症的影响[J].华南农业大学学报,2018,39(5):53-58.
[13]张靖垚,毕建斌,张思敏,等.虾青素对脓毒症小鼠器官功能及炎症因子的影响及作用[J].西安交通大学学报(医学版),2018,39(1):47-52.
[14]孙华,李冬,于凌霞,等.虾青素对足球运动员冬训血清炎症因子的影响[J].现代预防医学,2018,45(11):1 952-1 956.
[15] ZHOU X Y,ZHANG F,HU X T,et al. Depression can be prevented by astaxanthin through inhibition of hippocampal inflammation in di-abetic mice[J]. Brain Research,2017,1657:262-268.
[16] KOWSHIK J,BASIT B A,HEMANT G,et al. Astaxanthin inhibits JAK/STAT-3 signaling to abrogate cell proliferation,invasion and angiogenesis in a hamster model of oral cancer[J]. PLo S One,2014,9(10):1-14.
[17]吴春涛,张晋冀,刘铁楠,等.虾青素通过阻断JAK1/STAT3通路抑制肺癌A549细胞增殖并促进其凋亡[J].细胞与分子免疫学杂志,2016,32(6):784-788.
[18] KIM J H,PARK J J,LEE B J,et al. Astaxanthin inhibits proliferation of human gastric cancer cell lines by interrupting cell cycle progres-sion[J]. Gut&Liver,2015,10(3):369-374.
[19] CHEN Y T,KAO C J,HUANG H Y,et al. Astaxanthin reduces MMP expressions,suppresses cancer cell migrations,and triggers apoptotic caspases of in vitro and in vivo models in melanoma[J]. Journal of Functional Foods,2017,31:20-31.
[20] HANUSCH M,STAHL W,SCHULZ W A,et al. Induction of gap junctional communication by 4-oxoretinoic acid generated from its precursor canthaxanthin[J]. Arch Biochem Biophys,1995,317(2):423-428.
[21] PENG G H,LI Z,ZHANG S H,et al. Comparison of effect of six kinds of carotenoids on gap junctional intercellular comunication of human breast cancer cell[J].Food Science,2008,29(6):45-48.
[22] DAUBRAWA F,SIES H,STAHL W,et al. Astaxanthin diminishes gap junctional intercellular communication in primary human fibroblasts[J]. Journal of Nutrition,2005,135(11):2 507-2 511.
[23]刘颖芬,辛乃宏,李炳乾,等.雨生红球藻虾青素对小鼠免疫调节的研究[J].食品研究与开发,2017,38(20):183-187.
[24] LIN K H,LIN K C,LU W J,et al. Astaxanthin,a carotenoid,stimulates immune responses by enhancing IFN-γand IL-2 secretion in primary cultured lymphocytes in vitro and ex-vivo[J]. International Journal of Molecular Sciences,2015,17(1):1-10.
[25]王晓华.虾青素对大负荷运动小鼠部分免疫指标影响的研究[J].内江科技,2018,39(2):120-123.
[26] YANG Y,PHAM T X,WEGNER C J,et al. Astaxanthin lowers plasma TAG concentrations and increases hepatic antioxidant gene expression in diet-induced obesity mice[J]. British Journal of Nutrition,2014,112(11):1 797-1 804.
[27] DU X P,BAI M L,HUANG Y,et al. Inhibitory effect of astaxanthin on pancreatic lipase with inhibition kinetics integrating molecular docking simulation[J]. Journal of Functional Foods,2018,48:551-557.
[28]周婉,李芸,马也,等.虾青素-胶原蛋白耦合物改善小鼠皮肤光老化作用研究[J].中国海洋药物,2017,37(3):183-187.
[29] KAKRAN M,ANTIPINA M N. Emulsion-based techniques for encapsulation in biomedicine,food and personal care[J]. Current Opinion in Pharmacology,2014,18(18):47-55.
[30] ANIL K,ANAL S,et al. Biopolymeric-based emulsions and their effects during processing,digestibility and bioaccessibility of bioactive compounds in food systems[J].Food Hydrocolloids,2019,87:691-702.
[31] KHALID N,SHU G,HOLLAND B J,et al. Formulation and characterization of O/W nanoemulsions encapsulating high concentration of astaxanthin[J]. Food Research International,2017,102:364-371.
[32] SHU G F,KHALID N,CHEN Z,et al. Formulation and characterization of astaxanthin-enriched nanoemulsions stabilized using ginseng sa-ponins as natural emulsifiers[J]. Food Chemistry,2018,255(30):67-74.
[33]吴婉仪,李璐,解新安,等.基于响应面法构建虾青素纳米乳液[J].食品工业科技,2018,39(10):204-210.
[34] SMRITI S,MUHAMMAD B S,ANIL K A,et al. Culled banana resistant starch-soy protein isolate conjugate based emulsion enriched with astaxanthin to enhance its stability[J]. International Journal of Biological Macromolecules,2018,120:449-459.
[35] CHEN Z,SHU G F,TAARJI N,et al. Gypenosides as natural emulsifiers for oil-in-water nanoemulsions loaded with astaxanthin:Insights of formulation,stability and release properties[J]. Food Chemistry,2018,261(30):322-328.
[36]刘玮琳,魏富强,韩剑众,等.脂质体在食品中的应用及体外消化研究进展[J].食品科学,2015,36(23):295-300.
[37] PAN L,ZHANG S,GU K,et al. Preparation of astaxanthin-loaded liposomes:characterization,storage stability and antioxidant activity[J]. Cy TA-Journal of Food,2018,16(1):607-618.
[38] PENG C H,CHANG C H,PENG R Y,et al. Improved membrane transport of astaxanthine by liposomal encapsulation[J]. European Journ-al of Pharmaceutics&Biopharmaceutics,2010,75(2):154-161.
[39] CHIU C H,CHANG C C,LIN S T,et al. Improved hepatoprotective effect of liposome-encapsulated astaxanthin in lipopolysaccharide-induced acute hepatotoxicity[J].International Journal of Molecular Sciences,2016,17(7):1-17.
[40]李福民,刘媛,廖金凤,等.虾青素脂质体对小鼠皮肤紫外线损伤干预机制的初步研究[J].四川大学学报(医学版),2018,49(5):712-715.
[41] LEE H S,SUNG D K,KIM S H,et al. Controlled release of astaxanthin from nanoporous silicified-phospholipids assembled boron nitr-ide complex for cosmetic applications[J]. Applied Surface Science,2017,424(1):15-19.
[42] GIBIS M,ZEEB B,WEISS J,et al. Formation,characterization,and stability of encapsulated hibiscus extract in multilayered liposomes[J]. Food Hydrocolloids,2014,38(4):28-39.
[43]邓苏梦,王健,邹立强,等.食品级纳米粒子的合成及其应用[J].食品工业科技,2017,38(7):365-370.
[44] LI M,ZAHI M R,YUAN Q,et al. Preparation and stability of astaxanthin solid lipid nanoparticles based on stearic acid[J]. European Journal of Lipid Science&Technology,2016,118(4):592-602.
[45] BHATT P C,SRIVASTAVA P,PANDEY P,et al. Nose to brain delivery of astaxanthin-loaded solid lipid nanoparticles:fabrication,radio labeling,optimization and biological studies[J]. RSC Advances,2016,6(12):10 001-10 010.
[46] TAMJIDI F,SHAHEDI M,VARSHOSAZ J,et al. Nanostructured lipid carriers(NLC):A potential delivery system for bioactive food molecules[J]. Innovative Food Science&Emerging Technologies,2013,19(4):29-43.
[47] TAMJIDI F,SHAHEDI M,VARSHOSAZ J,et al. Design and characterization of astaxanthin-loaded nanostructured lipid carriers[J]. Innovative Food Science&Emerging Technologies,2014,26:366-374.
[48] TAMJIDI F,SHAHEDI M,VARSHOSAZ J,et al. Stability of astaxanthin-loaded nanostructured lipid carriers as affected by p H,ionic strength,heat treatment,simulated gastric juice and freeze-thawing[J]. J Food Sci Technol,2017,54(10):3 132-3 141.
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