LI Bing-zhang,WANG Han,GUAN Lu-yao,et al.Drug Carrier Study of Soybean Protein Isolation[J].Soybean Science,2016,35(06):1008-1012.[doi:10.11861/j.issn.1000-9841.2016.06.1008]
大豆分离蛋白载药性能研究
- Title:
- Drug Carrier Study of Soybean Protein Isolation
- 文献标志码:
- A
- 摘要:
- 以大豆分离蛋白(SPI)为主要原料,采用真空冷冻干燥技术制备以SPI为载体的姜黄素纳米粒(SPI-Cur)。利用高分辨透射电子显微镜和激光粒度仪表征纳米粒的形态和粒径;通过高效液相色谱仪在430 nm 处分析SPI-Cur的释放行为,测定SPI-Cur的载药率、包封率;并采用MTT 法考察了Cur和SPI-Cur对人食管癌细胞株TE-1的体外抑制作用。结果表明:经SPI包被的Cur表面粗糙度增加、电位升高,制备的SPI-Cur粒径在186.7 nm 左右,载药量和包封率分别为3.08%和33.90%,包被后的SPI-Cur出现明显的缓释行为,当Cur浓度在4.0 μg·mL-1以上时,食管癌细胞的生长受到明显抑制,细胞存活率与姜黄素存在时间依赖和剂量依赖关系。
- Abstract:
- To study the drug carrying ability of soy protein isolated(SPI), novel soy protein isolated (SPI)based sponges containing curcumin were prepared by a freeze drying method. The morphology and particle size of soy protein isolated-curcumin nanocomposite(SPI-Cur) was characterized by transmission electron microscopy(TEM) and Nanotrac wave. Then, the drug loading rate, encapsulation efficiency and release behavior of SPI-Cur nanoparticles were measured by high performance liquid chromatography (HPLC). Finally, in vitro cytotoxicity of the Cur micelles and SPI-Cur micelles were investigated by a standard MTT assay. The results showed that SPI achieved good surface coating out of the Cur, the surface roughness of Cur increased and the surface potential rised after coated with SPI, the Cur of SPI-Cur could release steadily and slowly, the prepared SPI-Cur presented drug loading and entrapment efficiency of 3.08% and 33.90%. By means of the MTT assay, it was found that the TE-1 cell viability was related to the reaction time and drug concentration. When 4.0 μg·mL-1 Cur was incubated with TE-1 cells for 24 h, the cell viability declined significantly. As an edible carrier, the development of this subject has greatly broadened its application on medical areas.
参考文献/References:
[1]李玉珍,肖怀秋,兰立新.大豆分离蛋白功能特性及其在食品工业中的应用[J]. 中国食品添加剂,2008, 1(21): 121-124. (Li Y Z, Xiao H Q, Lan L X. Functional characterizations of SPI and its applications in food industry[J]. China Food Additives, 2008, 1(21): 121-124.)
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备注/Memo
基金项目:山西省基础研究项目-青年科技研究基金面上项目(2014021020-3);山西省回国留学人员科研资助项目(2015-033);山西省高校科技创新项目(2015130)。