The roles of flaxseed gum and its oligosaccharides as stabilizers in zein nanoparticles for apigenin delivery: Stability, antioxidant activity, bioavailability, molecular simulations
文献类型： 外文期刊
作者： Liu, Yufei 1 ; Li, Ziliang 1 ; Lu, Shuaijun 1 ; Gao, Shang 1 ; Xu, Mengting 3 ; Yuan, Ze 3 ; Li, Yue 3 ; Gao, Yiqiao 1 ; Shangguan, Jingfang 1 ; Xiang, Xia 2 ;
作者机构： 1.Xinxiang Med Univ, Sch Pharm, Xinxiang 453003, Henan, Peoples R China
2.Chinese Acad Agr Sci, Oil Crops & Lipids Proc Technol Natl & Local Joint, Key Lab Oilseeds Proc, Minist Agr & Rural Affairs,Hubei Key Lab Lipid Ch, Wuhan 430062, Peoples R China
3.Xinxiang Med Univ, Junji Coll, Xinxiang 453003, Henan, Peoples R China
关键词： Apigenin; Zein; Flaxseed gum; Oligosaccharides; Delivery
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 484 卷
页码：
收录情况： SCI
摘要： Apigenin (Ap) is a bioactive compound, but its application is limited by poor solubility, stability, and bioavailability. This study developed flaxseed gum (FG) and its oligosaccharides (FGOS)-coated zein nanoparticles for Ap delivery (FG/Zein@Ap and FGOS/Zein@Ap). Compared to FG/Zein@Ap, FGOS/Zein@Ap exhibited smaller size, higher zeta potential, encapsulation efficiency (similar to 71.70 %), and loading capacity (similar to 7.66 %) as evidenced by dynamic light scattering, Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), and transmission electron microscopy (TEM). FGOS/Zein@Ap also provided better stability of Ap under various conditions, thereby promoting stronger in vitro antioxidant activity, raising bioaccessibility and bioavailability. Molecular docking and molecular dynamics simulations revealed that FGOS interacted more strongly with zein, primarily through hydrogen bonding and van der Waals forces. This interaction provided greater binding stability throughout the simulation period, compared to FG. This study enhances the understanding of FG and FGOS, providing valuable insights for oligosaccharides-based delivery systems for hydrophobic bioactives.
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